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 […]
Come and get your pickle on! Join Christine Manning, owner of Manning Canning and long-time preserver, as we make two very different types of pickles. One that we all know and love — spicy pickled green beans — and one that is a Southern favourite that you might not yet be familiar with, but that you will […]
MENU — July 28 ------ Molokhia ملوخية Molokhia is dish that goes by many names; I've come across at least half a dozen English spellings alone. It's based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric), but known by many other names as well, including West African sorrel, bush okra […]
Hey Y'all... So we're taking a bit of a break for August, working on lining up another great season of Drop-In Dinners, Workshops, Supper Clubs and an exciting new Brunch project! We'll be back starting in September — stay tuned for more details! The Newcomer Kitchen will continue every Thursday throughout the month.
MENU — August 4 ------ Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. "One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
