Mexico has its tacos, and Central America loves its pupusas, but in Venezuela and Colombia, it is all about the arepa. Although modern Colombians and Venezuelans eat arepas daily, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter, commonly made with only cheese or egg, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.

Kazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks. Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.

Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out of the oven. In this class, participants will learn how to make a quick, simple, and forgiving yeasted dough and the art braiding bread. Each participant will will make and braid their own challah to take home with them. In addition, there will be demo of shwarma-spiced roasted cauliflower and an easy to make hummus to be a shared as a light lunch with your oven-fresh challah.