Both of my parents come from Romania, and although I was born in Montreal, and never really learned more Romanian than "Hello, how are you", "Kiss my ass" and "Leave him alone, Mother", I still consider it a fundamental part of my identity. I can easily pick out Romanian being spoken in a crowd (even […]
Ksenija discusses the importance of food and the immigrant experience as well as what it’s like to cook like a Bos. Ksenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips into the woods. It leads through Berlin and all the way up to the Toronto Underground Market, […]
Every Wednesday - Veg Out with Emily Zimmerman A creamy butternut squash risotto made with quinoa, mushrooms and pumpkin seeds, plus zucchini stuffed with sunflower seed paté. $12 Pears poached in ginger ale with citrus custard ice cream! $4 #vegan #GF Pay What You Can after 7:30 Fresh City Farms CSA box pickup 5-8pm http://www.freshcityfarms.com/ […]
Every Thursday in April, Justin Go and Alison Broverman from BorrelTO are serving authentic Dutch snacks and comfort food. This menu conveys the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial, really what the The Dep is all about. Their main dish is a traditional boerenkool. A delicious combination of […]
One of the benefits of living in Toronto is having food from around the world within walking distance. But why walk when you can have it all in one place? Gordon Chow takes you on a pan-Asian tour of street food with stops in Taiwan, Myanmar and the Phillipines. Stop 1 - TAIWAN Pork Belly […]
The island of Mauritius, situated in the Indian Ocean, features a culture and cuisine that is a unique combination of African, Indian, Chinese, Arabic and French influences. With a large Indian population, big, festive vegetarian meals are a common occurrence. This very special meal of 7 different vegetable curries is typical of a Hindu wedding banquet […]
It's always exciting to watch Chef Greg Couillard's creative culinary imagination at work. Living in costal Mexico for the last few years, Greg has been absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. For this meal, Greg combines elements of Mexican village cooking — smoky […]
So you may or may not be a Mediaeval Viking, but that should not stop you from enjoying your own home-made mead, one of the world’s oldest alcoholic beverages. Mead is made from a simple blend of honey and water, then fermented with yeast. Join urban beekeeper Fran Freeman as she leads a group through […]
Well, Spring has undeniably sprung, the promise of local produce after the long winter warms the cockles of many a foodie. Tonight's dinner, inspired by Dawn & Ed Rek's commitment to local heritage and organic grains, will feature a warm whole grain salad (some combination of local, whole wheat, rye, barley, spelt and/or farro (emmer), […]
For the past seven years, Dawn and Edmund Rek have run a small business Evelyn’s Crackers, dedicated to using only whole local organic grains. They specialize in crackers made from stone ground single varietal wheats, such as Red Fife and avoid any white or roller milled flour or imported grains. They believe that in order […]
