Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific. In this fascinating hands-on workshop, you'll join talented Peruvian Chef Elias Salazar of Limón Peruvian […]
Fatteh Djaj فتتة جاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
What does Toronto taste like? It's hard to say, but If you took an passionate home cook with roots in New Dehli, and had her prepare her own versions of classic French, Mexican and American favourites, you might get something close to the flavour of our vibrant and multicultural city. Ruchika Bhatia has been cooking […]
Any exploration of a truly Canadian concept of terroir - the flavour of a place - needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine. A logical starting […]
*Brunch will closed Sunday, August 6 (Civic Holiday Long Weekend) and Sunday, September 3 (Labour Day Long Weekend) Get fed by Chef Christopher Showalter and his merry band of Brunch Pirates Every Sunday | 10:30 - 2:30 | Walk-In | Cash Only BENNIES Manhattan | the classic; hollandaise, poached egg, Canadian bacon on English muffin + home fries […]
There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks), fiddleheads, rhubarb, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them, of course! Join […]
Kibbeh Summaqiyah كبة سماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture, are fried and then topped with a tangy, dark red sumac-infused […]
Welcome Drink - Barley Water This traditional beverage is considered to be an elixir for good health. It is prepared by slowly boiling whole barley grains and then blending them together to make a light, refreshing but fortifying beverage; it is mildly sweetened with sugar and served chilled. $3 Appetizer - Nargisi Kofta Delicious vegetable […]
A chance meeting-turned-longtime friendship has been the starting point for an epic culinary adventure for Gerald Fantone and Genevieve Kang. Tapping into their diverse Asian heritages (Gerald is Filipino and Gen has Chinese/Portuguese roots) they are discovering, inventing and mashing-up dishes inspired by the cuisines they ate growing up. Their creative and eclectic menu features traditional […]
This class is SOLD OUT, but a 2nd night has been added on Tuesday, May 9. The foundation of good cooking is preparation, and at the heart of prep is knowing how to use your knives. In this fun, hands-on workshop, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills […]
