Fatteh – a glorious Lebanese layered dish comprising crispy toasted pita bread, rice with chickpeas & cinnamon, fried aubergine, tomato sauce, roasted chicken with cloves (optional), topped with garlic yoghurt and garnished with flat leaf parsley and toasted pine nuts. $12 (#vegetarian available) Tabbouleh – light Lebanese salad comprising tomatoes, finely chopped parsley, mint, bulgur […]
After cooking together almost daily for the last 3 years, experimenting with flavours from all over Asia, Jannell and Reid are discovering their culinary voice: remaining true to the flavours of Asia while incorporating their favourite parts of North American cuisine. This menu focuses on Thai and Malaysian cuisine, taking you from Chiang Mai where […]
A fun, hands-on class that will introduce you to some easy, versatile and delicious fresh summer appetizers and sides that can be put together in a snap. Perfect for beginner cooks, this workshop will teach you how to make three tasty side dishes or starters using fresh and local ingredients that are the perfect complement […]
MENU — July 14 ------ Fattet Maqdoos فتتة مكدوس Fatteh (فتّة meaning crushed or crumbs) is a class of southern Levantine dishes made with pieces of fresh, toasted, or fried flatbread layered with yogurt and other ingredients. It is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or 'Damascene'. This version features Maqdoos, small eggplants […]
Cool, fresh and delicious - everything you could hope for in a lovely summer dinner, courtesy of Maria Rozynska Polish Borscht (Traditional Polish Beetroot Soup) Served cool or warm, this flavorful beet broth is made the traditional way using kvas - a healthy and delicious fermented dark rye base - and served with grated beetroot, […]
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the best knife for the job, shopping for a decent knife, as well as knife care and maintenance including […]
NEW! 2nd Night Added! Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the best knife for the job, shopping for a decent knife, as well as knife […]
MENU — July 21 ------ Kousa Mahshi كوسا محشي Stuffed zucchinis (aka marrow or summer squash) is a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. WIth beautiful, local pale green young zucchini in the midst of their brief season, there's no better time to make this delicious dish. Stuffed with a […]
A selection of dishes spanning across the North of the Indian subcontinent, from Gujarat to Nepal to Bangladesh Sooji Dhokla A light and fluffy steamed dhokla (savoury cake) made from semolina and yogurt flavoured with ginger and chilli. A twist on a traditional dish from the state of Gujarat, it's served with a vibrant green […]
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region it's unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
