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 […]
Not many people can claim to have a breadth of experience that ranges from starting a restaurant to running a print shop to being a partner in an ad agency to animating the world of social innovation, but Patrick Robinson is one of them. Currently in the Masters program in Strategic Foresight and Innovation at […]
Sayadieh صيادية Fish and seafood is something of a rarity in Syrian cuisine, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as "fisherman's dish"), white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat), and served atop long grain […]
An unforgettable tribal meal from Afghanistan, penda (or painda) is a traditional dish from the "Khyber Pass" on the border between Afghanistan and Pakistan's North West Frontier Province. The dish gets its name from a Pashto word "panda" which means "a lot". True to its name, penda is often prepared in big quantities for large […]
