More satisfying vegan comfort food from Emily Z, this time a rich stew of late summer veggies, spiked with oven-roasted heirloom tomatoes, eggplant bacon and red-wine braised tempeh. Served with sautéed greens with a miso-ginger dressing and brown basmati & wild rice pilaf. $12 (tax-included) DESSERT: Ginger-pear galette $4 Emily Zimmerman is the lady behind […]
Homemade apple sauerkraut, with avocado and labneh (a pressed yogurt cheese) marinated in olive oil, served with grilled lemon focaccia, and accompanied by an Ontario tomato, corn and peach salad. An Italian hand-crafted fermentation that takes your taste buds from Milan to the apple orchards of southern Ontario. We've paired this early Fall kraut with […]
In July, after a big catering gig, someone broke into Chef Andrew Eade's car stole the knife kit he had spent the better part of the last decade putting together. Like a musician losing their instruments, this heinous act sent shockwaves through Toronto's tight-knit culinary community, and within days chefs from across the city and […]
Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that, but if you have one that needs a little training I am here to help you! Kids in the […]
Chef Greg Couillard's lifelong passion for international flavours earned him the nickname "The Spicemiester". He has spent the better part of the last 5 years living in Mexico and immersing himself in the country's rich culinary tradition first-hand. Join Greg for a fun, hands-on workshop as he debuts new recipes inspired by his Mexican adventures. […]
In many ways this is my perfect meal. A the peak of the vegetable harvest, one doesn't really need to do a whole lot - fresh local veggies, grilled with a bit of olive oil, salt & pepper are just so incredibly full of flavour. I'm going to do a platter with zucchinis, eggplant, red […]
Okonomiyaki (お好み焼き) is a Japanese savoury pancake garnished with a variety of ingredients, an izakaya (pub food) favourite around the Kansai or Hiroshima areas of Japan, but popular throughout the country. It starts with a chewy pancake base, layered with shredded cabbage and then topped with pork or mushrooms, onions and scallions, fried until crispy […]
Sometimes breakfast is so good you want to eat it all the time. A perfect example would be Emily's delicious vegan spin on the brunch classic Eggs Florentine. Slabs of tender marinated tofu over wilted spinach and sage and tomato seitan sausage, sitting atop flaky homemade biscuits (or gluten-free focaccia) and drizzled with a rich […]
This is a unique opportunity to try one of the classic folk dishes of the American Midwest, part of a traditional foodway that goes back well over 100 years. This is a serious undertaking, taking at least 8 hours to prepare, and in our case, made with quality, locally-sourced, sustainably-produced meats courtesy of Sanagan's Meat […]
What do you get when you take one of Toronto's most innovative chefs and drop him in the heart of Mexico's rich and vibrant culinary culture for 5 years? You are about to find out... Chef Greg Couillard has built an international reputation on his insatiable culinary curiosity and you can be sure that it […]
