This is the food festival of the year.
We’ve been getting you ready for Taste of Toronto for a few weeks with our Chef series, and now it’s finally here.
We thought we’d let you know the full schedule ahead of time so you can pick and choose the classes and demonstrations you don’t want to miss. Below you’ll find a daily breakdown and full menus from all 17 participating restaurants.
Better get your bib ready now.
July 25 – 12pm to 4pm: Interactive cooking classes with Christina Tosi (Momofuku Milk Bar) and demonstrations featuring Cory Vitiello, Victor Berry (Splendido), and Shereen Arazm (Terroni).
July 25 – 5:30pm to 9:30pm: Interactive tasting classes with Anthony Rose (Rose & Sons) and David Neinstein (Barque Smokehouse), as well as demonstrations featuring Damon Campbell (Bosk) and Elia Herrera (Los Colibris).
July 26 – 12pm to 4pm: Demonstrations featuring chef and television personality Chuck Hughes, Christina Tsoi (Momofuku Milk Bar), Rick Moonen (True North Salmon), and Robbie Hojilla (Hudson Kitchen). Interactive cooking classes with Ben Heaton (The Grove), Damon Campbell (Bosk), and Stuart Cameron (Patria).
July 26 – 5:30pm to 9:30pm: Interactive cooking classes with Cory Vitiello (The Harbord Room), Elia Herrra (Los Colibris), and Robbie Hojilla (Hudson Kitchen), as well as demonstrations featuring David Neinstein(Barque), Stuart Cameron (Patria), and Carl Heinrich (Richmond Station).
July 27 – 12pm to 4pm: Interactive cooking classes with Carl Heinrich (Richmond Station), Chef Top (Khao San Road), Victor Barry (Splendido), as well as demonstrations featuring Mark McEwan, Anthony Rose (Rose & Sons), Ben Heaton (The Grove), and Donna Dooher (Mildred’s Temple Kitchen).
London
For a full listing of festival events just click here.
And here are the menus. Just know that your money’s no good here. You’ll be using crowns (‘cause all the best festivals have their own currency, obviously) to purchase small plates from these top chefs and restaurants.
Splendido
Fresh oyster, apple, & jalapeño
6 crowns
True North Atlantic salmon from Atlantic Canada, crisp rice, avocado & nori
8 crowns
Australian black truffle ricotta agnolotti & Parmigiano reggiano
10 crowns
Khao San Road
Thai tea shake: black tea, ice, condensed milk, spices
6 crowns
Crispy Rice Salad: rice, ginger, cilantro, sour (pork) sausage, lime leaf, fresh roasted peanuts
8 crowns
Spicy shrimp salad: shrimp, onion, red pepper, fish sauce, chilli, garlic, cilantro
10 crowns
Barque Smokehouse
Smoked duck tacos with pickled radish, carrots, crispy fried chicken skin, and a hoisin BBQ sauce on a flour tortilla.
6 crowns
Smoked dry rub chicken wings served with pickled watermelon.
8 crowns
Barque Rack O’ Bama: baby back ribs (rubbed, smoked, basted). Served with a potato, corn, and candied smoked bacon salad and finished with pickled vegetable.
10 crowns
El Caballito, Los Colibris
Pollo con Mole: Cemita bread, mole poblano, pulled chicken, white onion, avocado
6 crowns
Tamarind Ceviche: Jicama tacos, cod, mango, coriander
8 crowns
Cerdo en Mancha Mantel: confit pork belly in adobo sauce, black bean tamal, pineapple salsa
10 crowns
Dublin
JaBistro, Guu Izakaya, Kinton Ramen
Guu Izakaya’s Takoyari: Deep fried octopus balls w/tonkatsu sauce & karashi mayo
6 crowns
Kinton Ramen’s spicy garlic ramen: Kinton pork ramen noodle soup, pork shoulder, garlic, green onion, corn
8 crowns
JaBistro’s Oshizushi: blowtorched & pressed sushi w/shrimp, mackerel, salmon
10 crowns
Hudson Kitchen
Zucchini salad: buffalo ricotta, mint, almond
6 crowns
Albacore tuna crudo: Lime, pear, cassava
8 crowns
Chicken adobo, heirloom carrot, rice
10 crowns
The Grove
Duck Scotch egg with English accompaniments
6 crowns
Ricotta, peas, meyer lemon, verjus
8 crowns
Octopus, pork, corn, black garlic
10 crowns
The Harbord Room and THR & Co
Crushed heirloom tomato chilled soup: wild watercress, buffalo mozzarella, charred sourdough crumbs, tomato, and white balsamic sorbet
8 crowns
Griddled crab & prawn roll, spicy pickled cucumber, avocado, crispy bacon and Old Bay Chips
10 crowns
Pistachio & olive oil cake, preserved Ontario strawberries, strawberry ice cream and crumbled meringue
6 crowns
Rose & Sons
Fat Pasha’s falafel pita: with cabbage slaw, sour pickles, and tahini
8 crowns
Rose and Sons’ BLT: with Dr. Pepper bacon, tomatoes, lettuce, feta and herb mayo
10 crowns
Big Crow Picnic Fruit Salad: with lavender shortbread, mint, and jam
6 crowns
The McEwan Group
Fabbrica’s lamb bolognese crostini with minted ricotta cheese
6 crowns
One’s fried chicken with a buttermilk biscuit, housemade slaw, and chipotle BBQ sauce
8 crowns
Bymark’s lobster poutine
10 crowns
Richmond Station
Station charcuterie with pickles
8 crowns
Station burger: milk bun, OKA sliced cheese, beet chutney
10 crowns
Station ice cream sundae
6 crowns
Bosk
Foie gras parfait: strawberries, pistachio, melba toast
8 crowns
Roasted Atlantic halibut: from Atlantic Canada, grains, fennel, citrus, basil
10 crowns
Coconut tapioca pearls: passion fruit, lime, pineapple
6 crowns
Patria, Weslodge, Byblos
Byblos’s basturma and cheese acharuli: egg yolk, brioche, za’atar
6 crowns
Weslodge’s Wagyu hot dog: house bun, beet mustard, beef cheek marmalade
8 crowns
Patria’s seafood paella: bacalao, mussels, shrimp, bay scallops, fish, peas, crispy Serrano
10 crowns
Thursday Pop-Up – momofuku noodle bar
Pork bun (Kunan Farm, ON): hoisin, scallion, cucumber
6 crowns
Kale salad: pear, sesame, kimchi vinaigrette
8 crowns
Summer ramen: dashi, horseradish, shiso, ham
10 crowns
Friday Pop-Up – Yours Truly
Salt cod inari: salt fish, sushi rice, horseradish
6 crowns
Fresh made queso seasonal accompaniments: Hewitts cream fresh cheese, early summer garnishes, orange blossom vinaigrette
8 crowns
Charred octopus: sous vide, charred BC octopus, chorizo, green mango
10 crowns
Saturday Pop-Up – Hopgoods Foodliner
Smoked mackerel on oatcakes
6 crowns
Albacore tuna and preserved summer tomatoes, basil, and crispy shallots
8 crowns
Seafood plate: oysters, lil’ neck clams and snow crab, sauces to dip and molasses bread
10 crowns
Sunday Pop-Up – Valdez
Rice, beans, pork, fried egg
6 crowns
Arepa, smoked chicken, guacamole
8 crowns
Scallop cocktail, tomato, peppers
10 crowns
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