Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage: a sweet maple garlic sausage, a smokey Mexican-style chorizo with smoked paprika, oregano, cumin, cinnamon, and a classic Polish-style sausage with pink salt and marjoram. […]
2nd Night Added! Join artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant’s signature delicate layered […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. A soft dough is handmade from flour, salt and water and filled with cooked onions, olive oil, halal ground beef, salt and pepper and then baked. A thick, tangy yogurt sauce is prepared by cooking strained […]
Cold winter weather calls for warm, delicious comfort food, and Chef Avery Billy does not disappoint with this hearty pasta dinner inspired by the robust flavours of Tuscany. Bruschetta A classic Italian antipasto of grilled bread topped with roasted garlic, chopped tomatoes, onions, and basil, drizzled with olive oil and a balsamic vinegar reduction $4 […]
Each month, Nurture offers a collaborative intimate dining experience for like-minded creatives and entrepreneurs (and those that love to support them). Part community incubator, part supper club, part creative discourse on the subject of self care - all delicious, organic, and served family-style. Hosted at The Depanneur - "A place where interesting food things happen." […]
2nd Night Added — Sunday, December 10 Elegant and photogenic French macarons have become one of the most popular dessert trends of late, but they have been made in Europe, in one form or another, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With […]
Paul DeCampo, Director of Slow Food Toronto, will be talking about the principles at the heart of the Slow Food International movement, a key force in the global transformation of attitudes towards local and sustainable agriculture. Slow Food began in Italy in 1986 to resist the opening of a McDonald's in Rome. By 1989, the […]
Molokhia ملوخية Molokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & […]
Bringing back recipes after traveling in Asia for 8 months, Jannell Lo combines her culinary school and industry training with her experiences to bring you this vegetarian friendly take on sort-of-Vietnamese-but-also-a-bit-Thai rice bowls. She draws influence from com tam, a simple and delicious bowl of broken rice popular in the South of Vietnam, as well […]
Elegant and photogenic French macarons have become one of the most popular dessert trends of late, but they have been made in Europe, in one form or another, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours, delicate, melt-in-your-mouth texture and […]
