Cuba has a remarkable history. Consider that Havana was a diverse, multicultural, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world, from Spain and the Americas, to Africa, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.

In this fun, hand-on class Heather Kilner will introduce you to the fundamentals of home canning through and two delicious winter condiments: savoury-sweet red onion jam, perfect for a cheese plate and amazing on a burger, and tangy pickled red onions that will add zing to any taco or salad. Everyone will leave the class with a basic understanding of safe canning practices, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the mechanics of safe canning and the confidence to preserve your favourite foods at home.

For this fun, family-friendly workshop Alissa Kondogiannis will show participants how to make the Vanilla sugar cookie dough which is then rolled, cut and shaped into a triangles before being stuffed with jam, or poppyseed (mohn), or chocolate (Nutella) filling. After being baked the Hamantaschen can be drizzled, dipped, and decorated in a variety of ways. There will be fresh-baked Hamantaschen to share in class, and each participant goes home with several unbaked pastries to bake at home.