Adapted from Simply Caribbean, this regional classic is delicious alternative to sweet, sugary desserts, and in the vein of a pumpkin pie meets coconut tart and toffee pudding. Give it go!

For our 2024 season closer, we had a table booking and a request for regional cuisine. A bit of Quebecois food? Sure. So we went to work assessing the essence of the food of La Belle Provence, and finding our take on these traditional dishes with our approach. We first zeroed in on Montreal’s Jewish Community and worked outwards from there to dishes rooted on Quebec’s culture. Here’s some insights how our six (6) course menu played out.

With the season’s bounty coming in, we took a look at the foods that we now eat and gave a tip of the hat to immigrant and indigenous ancestors and designed a menu with some updated classics and fusing a few traditional dishes to explore what has become an “international” flavour. From Northern Europe to North America, South America and the Caribbean, as well as Southern India, we took diners on a culinary adventure. The menus of both nights were different. Sept 20 was gluten free, while the 21st was no dairy and pork and shellfish. Instead of the ribs and fish, we served Indian inspired Peking Duck (with house made plum and tamarind sauce) and Jerked Chicken with all the fixings. The soup was adjusted to be more of a traditional chowder.

This vegetarian dinner turned out to be an exploration in #plantbasedprotein with local ingredients - other than a small use of egg white in the pasta, all the savoury course were vegan otherwise.

We kicked off the meal with choose-your-own tofu adventure - we made 2 styles of tofu (traditional soya bean and adzuki bean using the cornstarch method) served with traditional sides plus horseradish (instead of wasabi) and shiitakes with sesame oil. (More...)

On August 23/24 we held two (2) dinners with a blueberry theme. We ended up with over $500 Can of blueberries to process, so blueberry was the theme that week! Other than the obvious making jams and ice cream, the menu was a bit more challenging. We decided to go in a Southern US direction, so we could explore aspects of traditional BBQ to the influence of Vietnamese immigrant on Gulf Coast cuisine.

Inspired by the FX television series television series “The Bear.” We had a lot of fun doing this. Yeah, tensions were running high… EVERY SECOND COUNTS! While we couldn’t find exact recipes, we always do our own twist on things. The Bear’s inspiration comes from elevating American diner/Italian classics. So we leaned in that direction. (More...)