YES! My Public Kitchen will be open on Good Friday, April the 18th from 10am to 2pm, Saturday from 11am to 6pm, and the team and I will be serving brunch on Easter Sunday from 10am to 4pm.
Please click here for the NEW Sunday Brunch Menu. Your favourites remain, but in the spirit of Spring, I have added a few lighter dishes to my menu, changed a couple things up, and added an Ice Cream Sundae due to your overwhelming requests – I listen, so please keep sharing!
YES! We [Read More]
Years ago, Lisa Borden, a good friend and someone I work closely with, (who has her own long list of food rules ), taught me the basic dietary rules for Passover. It is certainly a challenge when vegan, eliminating the required barley, oats, rice, wheat, corn, rye, spelt, peas, beans and more [Read More]
The sunshine and positive temperatures mean asparagus season is upon us! This recipe is a simple way to make vegetable pasta using a vegetable peeler and every day ingredients. Fresh Spring asparagus provides an herbaceous flavor that marries well with the slightly sweet squash. This pasta makes a wonderful pairing with sauces such as Creamy [Read More]
Spring is here! If we keep thinking positively, the weather is bound to warm up after this long winter, and we will start to see our farmers bringing green to market again!
I look very forward to being able to work with more local, organic produce and nourishing you with fresh and lighter ingredients.
APRIL FEATURES [Read More]
As part of my commitment to a real food system and a healthy world, the Public Kitchen is a proud supporter of TakeOut WithOut, the campaign to reduce restaurant waste. We make every effort to minimize food waste in the kitchen, and to [Read More]
A big thank you to everyone who has come out to enjoy Toronto’s organic, vegan brunch at my Public Kitchen. In the interest of making your visit even better (and avoiding waiting for service), let us have your table ready and waiting for you upon arrival. Brunch is served every Sunday at 561 Marlee [Read More]
Since opening the doors to my Public Kitchen earlier this year, it has been a wild and exciting journey getting to nourish Toronto with my organic, vegan cuisine, and also teaching the art of vegan cooking!
I am happy to announce that I will be hosting another series of cooking classes throughout spring into summer [Read More]
I am thrilled to announce the date and menu for my next pop-up dinner at my Public Kitchen - celebrating the colours and flavours of Mexico. I look forward to creating an extraordinary plant-powered, organic and gluten-free eating experience [Read More]
With spring approaching and warmer weather on the horizon (thank goodness!), I look forward to being able to nourish you with fresh and lighter ingredients.