Abeda Oturkar grew up immersed in the flavours of Bombay (Mumbai), and has carried those memories with her on a professional culinary adventure that has taken her around the world. From street-food delicacies to café lunches to late-night snacks, her menu draws from the diverse range of Indian cuisines that are drawn to this vibrant […]
No Brunch this weekend — closed for Spring Cleaning! Brad K.'s Thick Cut has moved on to greener pastures. Follow them on Facebook or Instagram to find out more.
No Brunch this weekend — closed for Spring Cleaning! Brad K.'s Thick Cut has moved on to greener pastures. Follow them on Facebook or Instagram to find out more.
Special Full-Day Workshop (10am-5pm). Includes meals and snacks throughout the day. This Victoria Day, join veteran professional Chef Michael Kirkwood for an in-depth introduction to whole-animal butchery. This hands-on, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl. You'll be breaking down […]
Newcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun, social setting. Additional meals are prepared, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. […]
Shawn & Anton draw their inspiration from the diversity of Toronto and its melting pot of cultures and flavours from around the world. Direct access to their experimental sustainable farm allows them access to superior ingredients not limited by shelf life or seasonality. ---- Lime Garlic Shrimp Charcoal-grilled shrimp marinated in garlic confit and served […]
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 warm your cockles in this tipsy preserving class! Join Christine Manning, owner of Manning Canning and long-time preserver, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. This hands-on class will be fast-paced and fun, but the best part is you will go home with an […]
Newcomer Kitchen is a new project that invites groups of Syrian refugee moms to use restaurant kitchens to cook food for themselves and their families in a fun, social setting. Additional meals are prepared, packaged and sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. […]
Poke (pronounced “Po-Kay”) is a raw fish-based meal-in-a-bowl that's popular dish in Hawaii, but has recently become a hot food trend across the US. Fresh fish is cubed and mixed with various sauces – typically salty, spicy, or creamy – and combined with a variety of flavourful toppings. Jessica & Steven first tried Poke in […]
