The Bentway

Chef Greg Couillard is best known for his unique and eclectic mix of Caribbean, Asian, Latin, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto, opening eyes, minds & palates to the incredible culinary diversity of our city. For this dinner, Greg casts his net across Asia, reeling in flavours from China, Thailand and Korea, and bringing it all to the table with his inimitable panache.

Dutch for “rice table,” rijsttafel is part of the Dutch-Indonesian colonial heritage, a meal for festive occasions to be enjoyed with family or friends. It consists of serving many small Indonesian dishes, revolving around rice, to be shared with the whole table. Tonight Chef Elita from Nai Nai Indonesian Food curates an exquisite selection of the diverse and delicious dishes from Indonesia’s many cultures and culinary traditions.

Long-time Dep favourite, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, lush combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get their name from the characteristic conical dishes of the same name that they are most often cooked in.

There are many legacies of colonialism, many terrible, and yet still some wonderful things have emerged from this collision of cultures. In places where French and African cultures touched, a vibrant fusion cuisine emerged. Creole (Louisiana) and Kreyól (Haiti) foodways share common roots but represent diverse branches, informed by the idiosyncrasies of history and terroir. Chefs Marc Kusitor and Dan Holloway playfully explore the intersection of these two culinary worlds, where French techniques meet African traditions and New World ingredients.

Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice, condiments and garnishes. Join Maria Polotan of Mama Linda’s for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.

In so many of the world's culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij's newest project, Teta's (Grandmother's) Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family's kitchen.

Newcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Mama's Cuisine is one of Newcomer Kitchen’s newest cohorts, women from around the world who have come together to share their foods and cultures with Toronto. Hot on the heels of a successful pop-up at the Leslieville Farmers' Market, these ladies from Palestine, Pakistan, India, Lebanon and Egypt are excited to create a truly international meal just in time for Canada Day — a celebration of everything that makes this country home for so many.