Every Wednesday - Veg Out with Emily Zimmerman Emily’s version of chickpea and tomato stew is about as fragrant as you can get. These garbanzos are slowly simmered with wild leeks, rainbow chard, lemon wedge, cumin and dill, on a buttery basmati rice. $12 Strawberry Buttermilk Cake $4 #vegan #GF Pay What You Can after […]
Pop-Up Showcase for May: Marni Wolf of Wolf It Down What if you took the junk out of junk food? If you could indulge guilty pleasures without the guilt? If you kept the classic fast-food flavours that have won fans the world over, but swapped in wholesome ingredients and from-scratch cooking? Well, that's exactly what […]
Chef Kyle Thomas Wyatt of Craft Paper Catering fell in love twice: once with his girlfriend, and again with the world of amazing Portuguese food that her family introduced him to. A recent GBC grad, Kyle is combining his passion for from-scratch cooking with his new-found enthusiasm for the under-appreciated flavours of Portugal. Portuguese food […]
Toronto culinary icon Chef Greg Couillard brings more of his dazzling Mexican cuisine to the table with this fabulous seafood dinner, inspired by the ingredients, spices and flavours of living along the Costa Allegre, on the Pacific coast of Mexico. ----- Lobster Pozole Rojo A hearty & spicy classic Mexican soup gets an elegant upgrade […]
SECOND NIGHT ADDED! Toronto culinary icon Chef Greg Couillard brings more of his dazzling Mexican cuisine to the table with this fabulous seafood dinner, inspired by the ingredients, spices and flavours of living along the Costa Allegre, on the Pacific coast of Mexico. ----- Lobster Pozole Rojo A hearty & spicy classic Mexican soup gets […]
In this fun, hand-on class, you’ll be cutting, mashing, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut, as well as how to supplement cabbage preserves […]
Zha Jiang Mian (炸酱面, literally “Fried Sauce Noodles") are one of Beijing's most well-known and well-loved street foods. Although there are countless regional variations (a version of the dish is also very popular in Korea, where it's known as jajangmyeon) the key elements can always be found: chewy wheat noodles, ground pork in a dark, […]
Award-winning Beijing restaurateur and organic food entrepreneur, Lejen Chen will be talking about the changing face of traditional Chinese foodways, in China and abroad. How to eat Chinese food safely (organic, non-GMO foods, low-arsenic rice etc.)? Which uncommon Chinese foods can save on your budget? Where to buy local Chinese foods? How to grow sustainable […]
Every Wednesday - Veg Out with Emily Zimmerman Arabic mujadara is traditionally made with rice, lentils, and caramelized onions. Also called ‘Esau’s favourite’, this dish has been consumed by peasants and kings alike. Emily punctuates her version with a side of miso and rosemary roasted carrots, wilted local greens -- wild leeks, fiddleheads, spinach -- […]
Pop-Up Showcase for May: Marni Wolf of Wolf It Down What if you took the junk out of junk food? If you could indulge guilty pleasures without the guilt? If you kept the classic fast-food flavours that have won fans the world over, but swapped in wholesome ingredients and from-scratch cooking? Well, that's exactly what […]
