Khaleeji (Arabic for "gulf") food shares many of the aromas and flavours of India and Iran, as they are historically been influenced by spice trade with these cultures. Their food reflects the wealth of the people, making liberal use of expensive spices and “athar” fragrant essential oils. This dinner menu brings you a taste of […]
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to […]
Two acclaimed chefs go on a hunting and ice-fishing expedition. They talk food, share knowledge, soak in inspiration from the landscape and the terroir. They return to the city with their bounty, and use their combined skills to transform it into an unforgettable meal that evokes the story of their adventure and the land we […]
Even with the growing popularity of dairy-free milks in the market today, they can often be expensive or can lack good flavour. Join plant-based cook, Emily Anderson, as she shares the simplicity, satisfaction, and deliciousness of creating your own homemade nut and oat milks! In this class, you will learn the simple preparation methods of […]
Mexican street food goes way beyond tacos, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites, sopes and tlacoyos, along with recipes for the delicious fillings and salsas that make these dishes shine. Sopes are a traditional Mexican dish originating in […]
Dating back to the 16th century, Pancake Tuesday, aka Shrove Tuesday or Mardi Gras, is traditionally the day before the season of Lent, when Christians and Catholics are supposed to repent for their sins and then gorge themselves on fat and sugar before the fasting begins. While we believe repentance to be optional, we're very […]
Moghrabieh bil D’jaj مغربیة بالدجاجُ Moghrabieh, meaning ”a dish from the Maghreb”, is based on a kind of giant couscous — small balls of semolina flour pasta. While now it is now common to purchase it pre-made, this week’s cooks Maryam and Mona with be leading the kitchen team and teaching everyone how to make […]
In 2000, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of her life—one that she would continually try and reproduce in her own kitchen—at a tiny utilitarian hummusiya in the old city of Jaffa near Tel […]
“The future of gastronomy is being cooked up in Peru.” — Ferran Adria Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific. For this […]
2nd class added Monday March 11th Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. At this workshop you will be making: Breakfast Sausage made with pork, sage, brown sugar, nutmeg; Polish Sausage made […]
