In so many of the world's culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij's newest project, Teta's (Grandmother's) Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family's kitchen.
With more than 17,000 islands populated by more than 300 different ethnic groups, Indonesian cuisine has incredible breadth, depth and variety. Home of the original “Spice Islands”, Indonesia has been a culinary destination for centuries, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian, Chinese, Arabic, Thai and Dutch influences. Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.
Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice, condiments and garnishes. Join Maria Polotan of Mama Linda’s for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.
There are many legacies of colonialism, many terrible, and yet still some wonderful things have emerged from this collision of cultures. In places where French and African cultures touched, a vibrant fusion cuisine emerged. Creole (Louisiana) and Kreyól (Haiti) foodways share common roots but represent diverse branches, informed by the idiosyncrasies of history and terroir. Chefs Marc Kusitor and Dan Holloway playfully explore the intersection of these two culinary worlds, where French techniques meet African traditions and New World ingredients.
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice, saffron, pimentón (smoked paprika), olive oil and the large, shallow paellera pan from which the dish gets its name. José Arato, owner and Head Chef of Pimentón, will be preparing his paella live on site in his giant 100 cm wide paellera!
Long-time Dep favourite, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, lush 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 their name from the characteristic conical dishes of the same name that they are most often cooked in.
Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal foods. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
Dutch for “rice table,” rijsttafel is part of the Dutch-Indonesian colonial heritage, a meal for festive occasions to be enjoyed with family or friends. It consists of serving many small Indonesian dishes, revolving around rice, to be shared with the whole table. Tonight Chef Elita from Nai Nai Indonesian Food curates an exquisite selection of the diverse and delicious dishes from Indonesia’s many cultures and culinary traditions.
Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings. Join Tsewang & Lhundup of TC Tibetan MoMo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.
