Christmas Party Coming up? Check out our catering selection!
Meet Chef Jay
Jason "Chef Jay" Mekdeci has been working in the restaurant industry for over 11 years, almost exclusively at high-end, fine dining, establishments. Originally from Brampton, Ontario, Jay attended culinary school at Conestoga College in Waterloo. He went on to hone his culinary skills at many prestigious restaurants including Langdon Hall (CAA 5 Diamond) in Cambridge, ON, Fairmont Château Lake Louise in the Farview (CAA 4 Diamond), Alta Bistro in Whistler, and Clayoquot Wilderness Resort (Relais & Château), before coming to the Kootenays to work at Snowwater Heliskiing. He fell in love with virtually untapped potential of the Kootenay Boundary region..... and chose to remain.
Modern Takeout
"Ghost Kitchens" are restaurants without dining rooms and became increasingly popular during the CovId-19 Pandemic. Mirage Eastern Cuisine was envisioned as a ghost kitchen in order to provide high quality food-service, while focusing strictly on the food quality and presentation. Our vision is to bring you dishes, to your home or daily travel, with the same presentation and quality of a high-end restaurant.
With more timely foodservice model and less staff required, the savings are passed on to YOU!
Why Mirage?
Our name comes from a food philosophy that was pioneered in the region by Chef Jay: "Neo-international dishes using local terroir". This means using the flavours and foods in the area, while applying foreign techniques to create dishes that seem like they are "From somewhere else". Almost every ingredient is from here in the Kootenay Boundary, but the flavours and techniques reflect a foreign profile. That's the "Mirage", the illusion of exotic flavours and presentations, while the product involved is often from your farm down the road.
Seasonal, Local, Sustainable
Our menus are based on seasonal availability of product. We forage wild herbs in the spring, flowers in the summer, and mushrooms in the fall. We rely almost entirely on our local farms for produce at the height of the growing season, and visit them frequently. In peak farming season we purchase extra produce deliberately to preserve for winter, allowing you to keep enjoying local food throughout our Canadian winter.