Bentway Picnics 2022

Newcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Global Pan is one of Newcomer Kitchen's newest cohorts, women from around the world who have come together to share their foods and cultures with Toronto. Featuring women from Syria, Afghanistan, China, Taiwan, and a mother & daughter team from the Bahamas, this eclectic group has put together an exciting international menu for our inaugural Communal Picnic.

The Philippines is an archipelago of thousands of islands, with hundreds of unique and distinctive local cultures, along with a complex and multicultural history profoundly influenced by Chinese, Malay, Spanish and American cultures. Yet some dishes, like adobo, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight Maria Polotan of Mama Linda's shares some of these traditional Filippino favourites incorporating fresh, local ingredients.

Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.

With more than 17,000 islands populated by more than 300 different ethnic groups, Indonesian cuisine has incredible breadth, depth and variety. Home of the original “Spice Islands”, Indonesia has been a culinary destination for centuries, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian, Chinese, Arabic, Thai and Dutch influences. Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.

Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.

Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice, saffron, pimentón (smoked paprika), olive oil and the large, shallow paellera pan from which the dish gets its name. José Arato, owner and Head Chef of Pimentón, will be preparing his paella live on site in his giant 100 cm wide paellera!

Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal foods. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.

Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings. Join Tsewang & Lhundup of TC Tibetan MoMo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.

Mexican culture has a profoundly long history, with settlements reaching back to 10,000 BCE, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition, combined with centuries of Spanish colonial influence, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from, a colourful and flavourful picnic perfect for a warm summer night.

In so many of the world’s culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project, Teta’s Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family’s kitchen.