Supper Clubs

Nigeria is often referred to as the “Giant of Africa”, being both the most populous and wealthiest nation on the continent. The combination of a long history, diverse population and varied geography provides a fertile soil for a complex and varied cuisine, but one sadly underrepresented in Toronto. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and ingredients provide a broad pallet for deeply flavoured dishes, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied.

Tonight the remarkable Beauty Obasuyi, chef, real estate maven, philanthropist, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA), will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.

The first Monday of August marks the grand finale of Barbados' Crop Over Festival, and the festival of Kadooment (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes, music, dancing, and a joyous celebration of Barbadian culture. The vibrant flavours, colours, sounds and traditions of the Barbadian Kadooment are Chef Shem Barker’s inspiration for this fabulous Bajan dinner. With welcome cocktail and Bajan Rum tasting bar provided by Rum Shop TO.

Bosanska kuhinja (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, where traditional dishes that have been made from the same recipes for hundreds of years.

Back again after April's off-the-chain Fat Rice supper club, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian, this is an ode to Malaysia, its people, their cuisine, and as well to his partner. A colourful, contemporary mashup of contemporary Asian cuisine, old-school nonya vibes, and traditional rijsttafel flavours. Not to be missed.

Chef Taylor's sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.