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 […]
It's time to get into that holiday spirit! Come learn to make jams and marmalades redolent of the season to give as gifts or to grace your holiday table. In this workshop master preserver Camilla Wynne will cover the basics of canning jam and marmalade, from selecting your produce to proper sterilization, the pectin question, […]
Our last Newcomer Kitchen meal of 2017! Mosakett Batinjan bil Lahmeh (مسقعة باذنجان بالحمة) Eggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish, a flavourful eggplant stew with green peppers, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. Mosakett Batinjan ( مسقعة الباذنجان ) The […]
Just in time for the holidays, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic, fairly-traded and locally processed ChocoSol chocolate, as well as a recipe pack, and the skills and inspiration to make […]
