Japanese somen noodles are a thin, delicate cousin to the better known udon, and are often served cool with a flavourful dipping sauce as a light summer dinner. Quinn’s somen will feature chilled prawns, cucumbers, wakame (seaweed), fresh spring onions and a dressing of mirin (Japanese seasoned rice vinegar), soy, ginger and sesame oil, topped with shichimi togarashi, a traditional Japanese mix of seven spices.
The somen will be served along with Quinn’s warm edamame and asparagus soup with a mizuna (a peppery Asian green similar to arugula) pesto.
Veg’n and Gluten-Free options will be available.
Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown Chef’s School, where she was the only deaf graduate.
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