By 1821, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce), and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red, white, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.

Pre-order online until THU Sep 16, 10pm Pick up on FRI Sep 17, 6-7:30pm From the cool apple orchards of Normandy, to sunny gardens of Provence, take a culinary tour […]

With thousands of years of culinary tradition to draw from, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!

With thousands of years of culinary tradition to draw from, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!

Indian and Persian cultures have been intertwined for centuries, part of the migration of Islam Eastward through the Indian subcontinent, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices, ingredients and ideas are evident in the cuisines of both cultures, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods.

Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal and traditional foods and medicines, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.

Pre-order online until TUE Oct 5, 10pm Pick up on WED Oct 6, 6-7:30pm While Thanksgiving per se isn't celebrated in Eastern Europe the way it is in North America, […]