Second night added! Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting […]
Tabakh Rohoo روحو طباخ The cold winter months are the time to break out the luscious, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini, potato and small cubes of lamb, garnished with coriander. Tabakh Rohoo is one of the most popular dish in Syria and originally comes from Damascus city. Similar to […]
Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked […]
2nd Night Added! Learn the fundamentals of fresh cheese making in this fun and engaging hands-on workshop with with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. Participants will learn how to make a fresh cow's milk ricotta, a pressed paneer, and a goat chèvre while learning about the theory and practice of home cheese-making […]
Discover the exciting world of cheesemaking with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy in this fun, hands-on, full-day workshop. Working with a variety of fresh, local milks, Ruth will guide participants through the fundamentals of cultured cheeses, starting with yogurt, and including ricotta, paneer, cheese curds, pressed farmer's cheese, and the fundamentals of […]
SOLD OUT — 2nd Night Added Sunday, April 1 Learn the fundamentals of fresh cheese making in this fun and engaging hands-on workshop with with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. Participants will learn how to make a fresh cow's milk ricotta, a pressed paneer, and a goat chèvre while learning about the theory […]
Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef, she embarked on an adventure that would see her become one of Canada's most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising, Ruth established Monforte Dairy as […]
Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Spanish cuisine is indelibly marked by hundreds of years of intimate cultural interaction with the Moors of Arabic North Africa. So it should come as no surprize that Spanish tapas merge effortlessly with Middle Eastern mezze. Chef Mary Freij, the talent behind The Depanneur's popular Mazeh Brunch, presents an exciting selection of small sharing plates, […]
Each month, Nurture offers a collaborative intimate dining experience that is part community incubator, part supper club, part creative discourse on the subject of self care – all delicious, organic, and served family-style. Includes: - Welcome cocktail - Three course dinner inspired by the spirit and creative aesthetic of Papirmass - Creative presentation by Kirsten […]
