For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. Ashkenazi in Eastern Europe, Sephardi in Spain and North Africa, Mizrahi in the Middle East and Central Asia.

Alissa grew up in Johannesburg, South Africa with a Canadian mother and a South African father. Her father's mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.

Chef Taylor's sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.

Nigeria is often referred to as the “Giant of Africa”, being both the most populous and wealthiest nation on the continent. The combination of a long history, diverse population and varied geography provides a fertile soil for a complex and varied cuisine, but one sadly underrepresented in Toronto. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and ingredients provide a broad pallet for deeply flavoured dishes, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied.

Tonight the remarkable Beauty Obasuyi, chef, real estate maven, philanthropist, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA), will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.

The first Monday of August marks the grand finale of Barbados' Crop Over Festival, and the festival of Kadooment (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes, music, dancing, and a joyous celebration of Barbadian culture. The vibrant flavours, colours, sounds and traditions of the Barbadian Kadooment are Chef Shem Barker’s inspiration for this fabulous Bajan dinner. With welcome cocktail and Bajan Rum tasting bar provided by Rum Shop TO.

Bosanska kuhinja (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, where traditional dishes that have been made from the same recipes for hundreds of years.