The Bentway

Newcomer Kitchen is made up of women from around the world who have come together to share their foods and cultures with Toronto. These ladies are excited to create a truly international meal just in time for Canada Day — a celebration of what makes this country home for so many.

Long-time Dep favourite, Chef Dali Chehimi brings traditional Moroccan favourites to the table for a delicious taste of the Casbah!

Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Chef Elita of NaiNai shares a few distinctive and authentic Indonesian recipes.

Join Dashmaawaan Bemaadzinjin (They Feed the People) on September 14, in anticipation of the Autumn Equinox, to celebrate the changing of the seasons and the gifts of the fall harvest.

Join Tsewang & Lhundup of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.

Patacón pisao is a classic dish from Colombia: green plantain that has been fried and pressed flat, then refried until crispy to serve as the base for a range of tasty toppings. It is such a well-loved dish, there is even a popular salsa song about it!

Join Dashmaawaan Bemaadzinjin (They Feed the People) on September 14, in anticipation of the Autumn Equinox, to celebrate the changing of the seasons and the gifts of the fall harvest.

Tonight Trinidadian cultural ambassador Rhoma Spencer shares the convivial spirit of an island lime — hanging out, drinking, joking and eating together with friends — with this lovely meal of Caribbean favourites.

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.

The cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this classic couscous, a labour-intensive, time-consuming dish often reserved for special occasions and big family gatherings.