Drop-In Dinners
Workshops
COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.
MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood by Carole Nelson Brown
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin us for a delicious dive into one of Portugal’s most charming culinary traditions: tinned seafood. These beautiful little tins packed with sardines, octopus, mackerel and more are so much more than pantry staples; they’re a flavourful slice of Portuguese culture, preserved in olive oil and beautiful packaging. Chef and travel writer Carole Nelson Brown will be your guide through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition, artistry, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing, olive oil, and a bit of national pride).
COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
Café ZuZu 555 Dundas Street East, Toronto, Ontario, CanadaJoin 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.
SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaHaem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines South Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.
Supper Clubs
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