After graduating from George Brown’s Chef School, Quinn spent 4 months on a cooking internship in Shanghai, China. One of the perks was the incredible array of dumplings available for tasting. Tonight, Quinn makes 3 of her favourites: Pork with Chinese Chives, Beef and Napa Cabbage, and Shiitake, Spinach and Tofu. Served with Chinese black vinegar dipping sauce and a cool cucumber and ginger salad.
$12 for 12 (any kind or mix’n’match)
extra dumplings (4) $4
Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown Chef’s School, where she was the only deaf graduate.
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm