Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
José Arato of Pimenton, is diving deep into his culinary roots with this celebration of classic Venezuelan comfort foods. ----- STARTERS 3 Mini Arepitas with nata Arepas are a Venezuelan staple - a thick cornmeal patty that's crispy on the outside and soft in the center - served alongside many dishes or split and stuffed like […]
If you’ve never been to a Seder, or you’ve been to too many boring ones, then Emily Zimmerman’s fresh, creative and vegan spin on classic Jewish holiday dishes is for you. The tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times, poor […]
Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific. In this fascinating hands-on workshop, you'll join talented Peruvian Chef Elias Salazar of Limón Peruvian […]
Fatteh Djaj فتتة جاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
What does Toronto taste like? It's hard to say, but If you took an passionate home cook with roots in New Dehli, and had her prepare her own versions of classic French, Mexican and American favourites, you might get something close to the flavour of our vibrant and multicultural city. Ruchika Bhatia has been cooking […]
Any exploration of a truly Canadian concept of terroir - the flavour of a place - needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine. A logical starting […]
*Brunch will closed Sunday, August 6 (Civic Holiday Long Weekend) and Sunday, September 3 (Labour Day Long Weekend) Get fed by Chef Christopher Showalter and his merry band of Brunch Pirates Every Sunday | 10:30 - 2:30 | Walk-In | Cash Only BENNIES Manhattan | the classic; hollandaise, poached egg, Canadian bacon on English muffin + home fries […]
There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks), fiddleheads, rhubarb, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them, of course! Join […]
Kibbeh Summaqiyah كبة سماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture, are fried and then topped with a tangy, dark red sumac-infused […]
