A vegan chef’s answer to lox and cream cheese: marinated, smoked carrot, perfect piled on top of my plain or garlic cream cheese, made in collaboration with the wonderful Yoso. Both are available at my Public Kitchen (as long as not sold out). The cream cheese is also.[Read more]
The Public Kitchen will be closed from Monday August 21st until Thursday August 31st, and will reopen on Friday September 1st with a full fridge stocked, once again to serve and nourish you with the best the season has to offer.
If you wish to place orders in advance, please
YES! We accept reservations for special dinners and weekend brunch at my Public Kitchen!
As a self-employed vegan chef running a small business centered on compassion, respect and ethics, my goal is complete kindness! I want to continue to accept reservations because I appreciate people’s busy schedules, tight timelines, desire.[Read more]
It was an honour to have my friends from Mercy For Animals visit my Public Kitchen recently for some good conversation over some real good food.[Read more]
What better way to celebrate the amazing moms in our lives than sharing a plant-powered, organic brunch complete with mimosas, tofu eggs, tempeh bacon, french toast, and fair trade coffee?[Read more]
It is with a huge smile and much pride, that I am working with Loblaw as they are promoting healthy eating, plant-powered choices, and getting us back to basics in the kitchen with whole foods. When Loblaw released their 2017 Canadian Food Trends, they identified that people are looking.[Read more]
Here’s the deal:
During the month of February, a portion of the proceeds from my chocolate hazelnut spread will be donated to the Toronto Vegetarian Food Bank! Made with creamy organic hazelnut butter, vanilla bean, coconut oil, raw cacao and a little agave, it is incredible on toast for a.[Read more]