Pork belly braised and glazed with apple butter and pickled watermelon relish on top, plated with sweet potato waffle, creamed collard greens, and cornmeal crusted ochra. Veg Substitute: black bean burger $12 #vegetarian ----- Joyce Singh is Red Seal certified and loves teaching cooking classes in addition to her full time passion as a personal […]
The tradition of meals made of many small dishes for sharing is popular all around the Mediterranean. Spanish "tapas" and Catalan "pintxos" have become well known the world over, but Turkey has likewise cultivated a culinary tradition of small plates, known as "meze" for centuries. The region of Izmir (known in antiquity as Smyrna), near […]
Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll learn how to make several fillings including: classic dry cottage cheese & […]
One the highlights of the local food year is finally upon us — the arrival of gorgeous, vine-ripe heirloom tomatoes — an annual reminder of just how amazing tomatoes can actually be. Bred for taste, not for transport; sweet, juicy and bursting with flavour, these are the multicoloured beauties that have never seen the inside […]
Jason Finestone is a food and travel writer and the co-founder and President of Pass The Table – a platform to discover and book unique, off-menu dining experiences in Toronto. He's interested in the story, and the people behind the food we eat. Working with restaurants, chefs, beverage producers, farmers and culinary innovators to create […]
Every Wednesday - Veg Out with Emily Zimmerman First Nations tribes called corn, beans and squash the "three sisters", as these complementary staple crops offered higher yields when planted & grown together. Bean plants climb around the corn's long stalk and the leguminous beans provide vital nitrogen for the soil while the squash vines hang to the ground shading corn’s shallow roots and […]
In a city where the foodie scene can often take itself too seriously, professional comedian Ben Miner lightens up the mood combining his considerable skills in the kitchen with comedy chops honed over a 16-year career. For the Month of September he’ll be making a different macaroni and cheese each week and of course making […]
Rosa Shoel has been bringing the flavours of North-Eastern Brazil to farmers markets and events across Toronto. She uses locally-milled goma (tapioca or cassava starch), an ingredient traditionally used by the natives of the Brazilian Amazon, to make crispy, delicious and gluten-free crepes stuffed with a variety of locally-sourced, seasonal fillings. The plate comes with […]
Chef Greg Couillard built an international reputation on eclectic global culinary fusion in the 80's & 90's, but like almost all of his contemporaries, he started out cooking in the classic French tradition. For this sumptuous dinner, Chef Greg returns to his roots with a an elegant French-inspired menu. ----- Soupe au Pistou Provençal French soup of baby turnips, […]
Just because you've given up dairy doesn't mean you can't satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep's resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We'll be using ingredients like cashews, coconut, hemp seeds, tofu, […]
