Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall, conical lids in which they are traditionally cooked over a charcoal brazier. Tagine Djaj Bzitoun embodies the spirit of this fantastic cuisine - a complex mix of savoury (chicken, olives), sweet (figs, apricots) and spices […]
Every Wednesday - Veg Out with Emily Zimmerman Hearty comfort food with all that umami flavour. Emily’s “meat”loaf is filled with lentils, sunflower seeds, and shallots. On the side, a potato-carrot mash and roasted brussel sprouts topped with house-made tofu bacon and miso gravy. Don't miss out on this rich dish! $12 (tax-in) #vegan #GF […]
November Pop-UP Showcase: Paola Solorzano & Adriana Pelayo Rubio of Santo Pecado Mexican Catering Mexico might be famous for its tacos, but its tortas — generously filled sandwiches that come on soft buns (bolillos) — are an equally important and delicious part of Mexican culinary culture. And like so much of Mexican cuisine, there are […]
In Korean, Kyopo means diaspora or a person who has been living in a country or setting which is not native to their ancestors. With this, comes cultural sharing and borrowing. Kyopo Kitchen’s dishes combine flavours from a wide variety of culinary backgrounds to reflect such sharing and borrowing. Beverley’s menu will feature Kari Ayam […]
Hanukkah, a once-obscure holiday that often falls around mid-December, somehow got caught up in all the Christmas hype and ended up becoming one of the best known Jewish festivities. A commemoration of a miraculous oil lamp that stayed lit for 8 days while a Jewish temple was under siege, it is traditionally celebrated with the […]
Grapes into wine, milk into cheese, meat into charcuterie; techniques for making perishable food last longer have evolved into rich culinary traditions that produce some of the world’s most delicious foods. Join award-winning Chef Dave Mottershall and travel & food blogger Ayngelina Brogan for a hands-on introduction to the art and science of charcuterie: the […]
Nabemono (“things-in-a-pot” aka hot pot) is a traditional Japanese country food, with countless regional variations. This version comes from the cold northern province of Hokkaidō, and features salmon poached in a miso-based broth with thick, chewy udon noodles, tofu and vegetables, including daikon, carrots, cabbage, greens, and mushrooms. $12 (tax included) #Vegan #GF options available […]
December Pop-Up Showcase: Lejen Chen As part of founding several food businesses and an organic farm around Beijing, Lejen Chen has traveled extensively across China researching heritage seeds, livestock and traditional Chinese foodways. As our feature chef for December, she will be offering a selection of traditional Chinese comfort foods, including a selection of vegetarian […]
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Some of our most popular Supper Clubs have been our Craft Beer Tasting Menus, a collaboration between Chef Kendra Simmonds and Greg Clow of Canadian Beer News. Since Kendra's departure to New Zealand six months ago, the future of this fantastic dinner series was uncertain, but Kendra's back for a visit and determined to make […]
