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COMMUNAL TABLE: Tunisia La Douce | Fatima Khlifi & Zeyneb Rejeb

The Bentway 250 Fort York Blvd., Toronto, Ontario, Canada

The cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this classic couscous, a labour-intensive, time-consuming dish often reserved for special occasions and big family gatherings.

$40.00

COMMUNAL TABLE: Mskomini Giizis (Raspberry Moon) | Dashmaawaan Bemaadzinjin

The Bentway 250 Fort York Blvd., Toronto, Ontario, Canada

Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients, and offer an experience to see food as we understand it – a way to build meaningful relationships.

$40.00

COMMUNAL TABLE: Autumn Equinox Feast | Dashmaawaan Bemaadzinjin

The Bentway 250 Fort York Blvd., Toronto, Ontario, Canada

Join Dashmaawaan Bemaadzinjin (They Feed the People) on September 14, in anticipation of the Autumn Equinox, to celebrate the changing of the seasons and the gifts of the fall harvest.

$80.00

COOKING CLASS: Traditional Syrian Mezze Dips by Rahaf Al Akabani

Canoe Landing CRC 45 Fort York Blvd., Toronto, Ontario, Canada

This fun, hands-on workshop explores several traditional Syrian dips, typical of the spread of "mezze" appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses, Aleppo pepper, nigella seeds, za’atar and biber salçası, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy, plant-forward recipes can be assembled quickly and are sure to wow any crowd.

$79.00

COOKING CLASS: Arabic Cheesemaking by Rahaf Alakbani

Canoe Landing CRC 45 Fort York Blvd., Toronto, Ontario, Canada

The Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun, hands-on workshop, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh, ricotta-like Kareshi, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas, as well a taste of Syrian culture, history and music.

$79.00

COOKING CLASS: Making Chocolate Babka with Alissa Kondogiannis

1033 College Street, Toronto, Ontario, Canada

Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet.

In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home.

$79.00

COOKING CLASS: Artisanal European Flat Breads with Leo Baduria

Canoe Landing CRC 45 Fort York Blvd., Toronto, Ontario, Canada

Join artisanal baker Leo Baduria for this fun, hands-on workshop. Participants will learn the recipes and techniques for making traditional yeast-risen flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking. You'll get to snack on the delicious breads made in class and take home any extras.

$79.00

COOKING CLASS: Syrian Sweet Treats by Rahaf Al Akabani

Canoe Landing CRC 45 Fort York Blvd., Toronto, Ontario, Canada

Granola bars and energy balls may seem like modern, health-conscious inventions, but for thousands of years, delicious sweets made from honey, dates, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.

$60.00

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

Café ZuZu 555 Dundas Street East, Toronto, Ontario, Canada

Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.

$159.00

PICKLEFEST HANDS-ON: Homemade Sauerkraut by Heather Kilner

Henderson Brewing 128a Sterling Road, Toronto, Ontario, Canada

In this fun, hand-on class Heather Kilner will introduce you to the fundamentals of home fermentation. You’ll be cutting, mashing, salting and stirring your way to a healthy and tangy naturally fermented cabbage sauerkraut as you learn about the many benefits of fermented foods. Everyone will leave the class with a basic understanding of safe canning practices and the important do’s and don’ts of fermenting, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the chemistry, ingredients and techniques to make a killer kraut every time.

$60.00