BRUNCH CLOSED FOR CLEANIN’, FIXIN’ & STUFF
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.
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BRUNCH CLOSED FOR CLEANIN’, FIXIN’ & STUFF
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.
WORKSHOP: Meat Camp! Whole Animal Butchery by Chef Michael Kirkwood
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 […]
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$125.00
NEWCOMER KITCHEN — May 26
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. […]
$5.00 – $50.00
DROP-IN DINNER: Latino by the Sea by Mise en Place Catering Co.
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 […]
SUPPER CLUB: Spring in Normandie by Chantal Véchambre
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 […]
$50.00
WORKSHOP: Boozy Preserves with Christine Manning
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 […]
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$50.00
NEWCOMER KITCHEN — June 2
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. […]
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$5.00 – $50.00
DROP-IN DINNER: Hawaiian Poke by Jessica Banh & Steven Wong
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 […]
SUPPER CLUB: Nawabi Dastarkhan by Abeda Oturkar
Dastarkhan is a Turkic word meaning "tablecloth" or "great spread", but has come to refer to many kinds of elaborate, multi-course communal feasts served across Muslim Central and South Asia. Not surprisingly, the Nawab, the fabulously wealthy Mughal governors of colonial South Asia developed a justly famous culinary tradition in their palaces. For this unique […]
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$50.00