Dia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although most strongly identified with Mexico, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (November 1) and All Souls Day (November 2). Although trick-or-treating has become more common on Dia de los Muertos, the holiday actually has nothing to do with Halloween, which is a Northern European tradition. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness, so festivities honor them with laughter and joy. Join Chef Erika Araujo for a meal that welcomes you to celebrate the flavours and traditions of authentic Mexican cuisine.

Bosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; 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, with traditional dishes that have been made from the same recipes for hundreds of years.

What does it mean to have a culinary tradition? Here in Canada, a very young country far removed from its agrarian roots, there is little in the way of ’traditional’ foods that appears on most tables. But in Turkey, where food, culture, land, religion, music and tradition have been dancing together for thousands of years, one can find many examples of dishes that embody this deep and layered relationship. Keşkek is a traditional Turkish ceremonial dish of wheat and meat prepared in huge cauldrons for weddings and religious holidays. While it is not possible to recreate this experience in its full splendour, Chef Tuba Tunç uses it as an inspiration for this elegant fall menu, evoking the flavours and memories entwined in her Turkish heritage.

Through food and music Sheldon Holder connects to memories; of his mother’s kitchen, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.

Bosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; 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, with traditional dishes that have been made from the same recipes for hundreds of years.

Pre-order online until TUE Nov 16, 10pm Pick up on WED Nov 17, 6-7:30pm It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, made with local ingredients sourced from the Ontario farmers they work […]

Pre-order online until THU Nov 18, 10pm Pick up on FRI Nov 19, 6-7:30pm Elements of Chinese cuisine can be found in nearly every country in the world, the product of hundreds, and in some places thousands, of years of Chinese emigration and trade. The Caribbean is no exception as the waves of labourers and […]