Every Wednesday - Veg Out with Emily Zimmerman Red Flannel Hash - soft, warm, red and comforting. An old New England classic, this rustic dish features red and white fleshed ontario potatoes, carrots, red onions and beets, which infuse the whole dish with a beautiful red hue. Served with the best damn tofu scramble around […]
Comfort food: honest, delicious dishes cooked with love and without pretense. Even if it's not what the style- and trend- conscious restaurant world tends to demand, it's what many chefs actually prefer to make and eat themselves; Kurt Neumann is one of those chefs. Though Kurt had worked in kitchens for the last 13 years […]
Ripe local tomatoes are in a completely different category of delicious from the hard, pale, lifeless things we see in the supermarket most of the year. There's only one way to savour these treasures in the dark days of winter, and that's to get them into jars ASAP! Join Christine Manning, owner of Manning Canning […]
Pibil is a pre-Colombian, Yucatecan-style recipe where pork is seasoned with citrus and achiote paste, whose annatto seeds give it its characteristic red colour. Carnitas are a Mexican delicacy - slow-cooked pork shoulder that has been pulled and then fried to give it a distinctive combination of tender and crispy. Put them together and you've […]
Every Wednesday - Veg Out with Emily Zimmerman Chili verde with homegrown tomatillos, black eyed peas, green peppers, leeks, kale and sweet potato. Topped with cashew sour cream and shiitake "bacon", served with quinoa cornbread. $12 (tax-in) #vegan #GF Pay What You Can after 7:30 Dessert: Velvet Gingerbread $4 (#GF) add Bartlett pear ice cream. […]
Based on an old family recipe going back 25 years, Chef Luke Hayes-Alexander is re-imagining Montreal-style smoked meat for the 21st Century. A profoundly labour-intensive process of curing, smoking, aging and steaming transforms humble beef brisket into the tender, flavourful delicacy that has been a Jewish deli favourite for more than 60 years. But that's where […]
4000 Clove Garlic Soup As a Chef, Sean MacFayden knows how delicious roasted garlic can be; as a Nutritionist, Kerri Cooper knows how good it is for you. Made with local, organic garlic and enriched with a long-simmered chicken stock, their soup is a warming, deeply satisfying bowl of goodness. $5 Also available by the […]
Chef Daniel Henderson takes a passion for Japanese culinary traditions and gives them a unique, contemporary twist by incorporating cosmopolitan flavours. Don't miss this innovative 7-course tasting menu! —– Chili Garlic Edamame Black Sesame Kale Chips Handmade Gyoza Pork garlic dumplings with scallion, soy & lime dipping sauce Chinese 5 Spice Chicken Bun Steamed rice […]
Join Chef Greg Couillard for a fun, hands-on workshop exploring the spices, ingredients and flavours of Sri Lanka. Chef Greg Couillard is famous for his lifelong fascination with bold flavours and spices; in the early 80's he was among the first chefs in Toronto to be inspired by the emerging availability of Caribbean, Asian and […]
Really good, fresh, real clam chowder is a revelation - utterly unlike the sad, gloopy, bland excuses for chowder that have been foisted upon us. It's a sublimely delicious bowl of sea-swept comfort that you want never to end. Tender clams simmered in a rich white wine & cream broth perfumed by onions, celery and […]
