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SUPPER CLUB: Tasting South India: Sadya by Shilpa Kotamarthi

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

A sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays, birthdays, weddings and temple festivals, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (often Keralan red rice), dozens of elements are arranged: curries, chutneys, pickles, sauces, and sweets, with the most elaborate versions clocking in at over 64 dishes!

$79.00

SUPPER CLUB: Laalima – Dinner at My Nani Ghar by Rashmi Singh

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Named after Rashmi’s own Nani (grandmother), Laalima is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her Nani Ghar, shaped by slow, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans, running barefoot on the grass, and the scent of garlic and mustard oil drifting in from the kitchen.

This three-course family-style menu honours the rustic, bold flavours of Bihar, an eastern state in India where mustard takes center stage, garlic is never held back, and fennel sweetens the finish. With Laalima, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved, someone made your favourite food before you even asked.

$79.00

SUPPER CLUB: India in Season by Niharika Gupta

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Haem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.

$79.00

SUPPER CLUB: “Pure Non-Veg” — Hidden Gujarat by Malav Naik

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Gujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. "Pure Non-Veg" is my playful jab at this rigid mindset, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. Come hungry for bold flavors, captivating stories, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian, and it’s high time we celebrate that delicious fact!

$79.00

SUPPER CLUB: Modern Pakistani by Nausheen Rafiq

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Haem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines South Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.

$79.00

SUPPER CLUB: It’s Lekker: South African Shabbat by Alissa Kondogiannis

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. Ashkenazi in Eastern Europe, Sephardi in Spain and North Africa, Mizrahi in the Middle East and Central Asia.

Alissa grew up in Johannesburg, South Africa with a Canadian mother and a South African father. Her father's mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.

$79.00

SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

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.

$99.00

SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

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.

$79.00

SUPPER CLUB: Bajan Kadooment by Shem Barker

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

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.

$89.00

DIY DINNER: Cavatelli & Coastal Flavours with Chef Anthony Sestito

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.

$79.00 – $99.00