I am thrilled to announce the date and menu for my next pop-up dinner at my Public Kitchen – it’s “Doug’s Diner”, back by popular demand from last year’s sold out evening. I look forward to creating an extraordinary plant-powered, organic and gluten-free eating experience for you on [Read More]
Here’s the bonus: using this oversized, insulated, reusable bag not only helps keep the Kale Is The New Beef message alive and well (and your wonderful organic food cold), [Read More]
Treat mom well and show her love with real food!
My team and I look forward to welcoming and nourishing you and your mom this Mother’s Day. Brunch will be served at the Public Kitchen on Sunday May 10th, as always, but, in the spirit of accommodating as many as possible, I will offer reserved seatings at 10am, [Read More]
Seared tofu layered with fried tomatoes and Hollandaise sauce.
What You Need:
For the smoky tofu:
1 16-ounce container firm tofu, sliced lengthwise into 4 slabs
1/4 cup wheat-free tamari
3 tablespoons filtered water
2 tablespoons agave nectar
1 teaspoon liquid smoke
3 tablespoons grapeseed oil
For the Hollandaise sauce:
1/4 cup coconut oil
1/4 cup brown rice flour
1/8 teaspoon turmeric
3 tablespoons dry [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 for you on Friday, April 17th. To make your reservation between 5pm and 10pm, please call (647) 341-1736, or email [Read More]
My Sunday Spring Brunch Menu is on now at the Public Kitchen.
Yes, it’s vegan, wholesome and organic.
Yes, there are many options without soy.
Yes, there are plenty of choices that are made without nuts.
Yes, you will be very happy if you avoid gluten.
Yes, there are lighter options.
Yes, there are heartier options.
Yes, I have a kids’ menu.
Yes, [Read More]
Thank you for asking, and yes! I am happy to announce that I will be hosting another series of cooking classes throughout spring/summer 2015. Because the last series was in such high-demand and quickly sold out, and received very positive feedback, I have decided to replicate the series, and hope you join me for one or [Read More]
After taking a short break to share the market space with some other wonderful local food vendors this winter, my team and I are excited to see you this weekend again!
In the spirit of supporting community, I have decided to “lend” my Public Kitchen to you! I am opening my doors and floor, free of charge, to those who want to host their own good, kind event. The only string attached is that it must be plant-based and healthy if it involves food, or [Read More]
What better way to celebrate real love than with real food?
On Friday February 13th and Saturday February 14th, I look forward to serving a special Valentine’s Dinner menu - organic, wholesome, and 100% plant-based, as you have come to expect from my Public Kitchen.