Doug McNish A Vegan Chef with a Fierce Commitment to Health and Organics Tue, 24 Feb 2015 18:10:27 +0000 en-US hourly 1 Semi-Private Chef Training – Spring + Summer 2015 Tue, 24 Feb 2015 18:10:27 +0000 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 more dates, as below.

As a classically trained chef, the format is similar to classes I took while in chef school with a 30 minute lecture to begin, followed by 1-1/2 hours of hands-on time in my kitchen, with me (one example of our class mise en place).  Not only will you learn the tips and tricks of Organic Vegan Cuisine, but you will be guided through a step by step procedure of how to plate and present each dish. Whether you are nourishing yourself, or others, these classes will add to all you know, or can serve as a great starting point to inspiring you in the kitchen.

Each session, will be limited to a maximum of 6 people, but upon request can be tailored for even fewer. I look forward to being joined by Holistic Nutritionists who would like “chef training” to be able to deliver their incredible dishes in the best way possible, fellow chefs and restaurant owners who want to expand their repertoire to include plant-based, gluten-free and whole food menu items, the home chef (that’s all of you!), vegetarian and vegan teens and everyone else with kitchen curiosity.

Wednesday April 8th: Hearty Soups and Garnishes - $85

Wednesday April 15th: Protein Dense Breakfasts - $85

Wednesday April 22nd: Raw 101,  Tips, Tricks and Techniques – $85

Wednesday May 6th: Vegan Indian - $85

Wednesday May 13th: Knife Skills - $100

Wednesday May 20th: Vegan BBQ - $85

Wednesday June 3rd: Desserts - $85

All classes will begin at 6:30pm at my Public Kitchen (free parking if you are driving, and only a one minute walk from the Glencairn Subway Stop if you are travelling by TTC).

To secure a spot in any of the classes above, email

I look very forward to hosting you in my kitchen,

Chef CDM


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Back at Brickworks! Fri, 20 Feb 2015 21:43:28 +0000 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!

We will be returning to the Evergreen Brick Works Farmer’s Market this Saturday, February 21, serving breakfast and smoothies starting at 9am until 1pm! If you are already part of the wonderful market community, we can’t wait to see you again, and if you have not yet been to Brickworks on a Saturday morning, come join us for a morning of great food, great people – and even for a free skate outside on their rink!

A big thank you to everyone who has visited my Public Kitchen, and has continued to support and enjoy my organic, vegan take-away meals, dine in and take-out lunches, Sunday brunches, cooking classes, and most recently, my pop-up winter Friday night dinners. If you haven’t been by for dinner yet, the kitchen will be open for full dinner service for two more weeks (Friday, February 20th, and 27th). To avoid a wait at the door, call or email to book your table today.

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Host a Plant-Based Community Event at my Public Kitchen Mon, 26 Jan 2015 19:07:25 +0000 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 otherwise socially responsible and helpful.

My Public Kitchen already serves organic, vegan cusine for weekday lunches, Friday night dinners, and Sunday brunches, it’s a takeout spot, a place to shop for healthy essentials, a training center, and a culinary education facility. It’s the perfect setting for holistic nutritionists, vegan food producers, naturopathic doctors, artists, educators, and organizations.

Although I don’t officially open my doors until 11am, I am always in the kitchen (and will be working away while you’re there) and I would love the dining area to be used as well, and support the community and a healthier world. Before having this space of my own, I know I would have appreciated someone extending this offer to me, and I hope you can put it to good use. The space available seats approximately 30, with tables and chairs, power outlets (limited), and one large open wall perfect for presentation projection. I encourage you to come and visit to see the space for yourself.

Space is available Wednesdays through Saturdays, from 9am-10:45am, and all that’s asked is that you come with a smile, and leave the space the way you found it. Although we ask that you host your event free to the public, you may bring and offer things to sell and promote your business.

To reserve the space for your event, fill out this application and to email

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Save the dates for your date – Valentine’s Day Dinners! Tue, 20 Jan 2015 14:54:05 +0000 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.

I am currently crafting the menu (MENU NOW ONLINE), and waiting for farmers and suppliers to let me know about some special ingredients – but expect favourites like Beet Ravioli and a selection of savoury and sweet sharing platters. Seating is limited in my Public Kitchen, reservations are now accepted – or call (647) 341-1736 come as early at 5:30pm with last seatings at 9pm (or anytime in between).

I look forward to nourishing you,



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Craving sweets? Here’s the solution: Mon, 19 Jan 2015 16:30:07 +0000 If you’ve resolved to live your healthiest year yet, you can still enjoy all the decadence of biting into a delicious sweet treat. Skip the ones filled with empty calories, refined sugars, preservatives, artificial anything, and ingredients you can’t pronounce, and opt for desserts that both taste good AND are good for you.

For example, one of my favourites, my raw chocolate superfood clusters (click here for the recipe). Loaded with only nutrient-dense ingredients, they will leave you feeling satisfied, energized, and guilt-free.

You can also visit me at my Public Kitchen and find my fresh, organic, vegan, whole food desserts on my Friday night dinner menu, Sunday brunch menu, or in my fridge for takeout, too. You can also make your own at home following the recipes in my cookbooks.

Enjoy the sweet life,



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NEW! Friday Night Dinners Thu, 08 Jan 2015 20:27:09 +0000 Dinners at the Public Kitchen are coming…but only once per week for a limited time. Beginning Friday, January 16th, please join me Friday evenings for dinner. Your family and friends will enjoy my new organic, wholesome, plant-based dinner menu – plus weekly chef specials. You will notice that all items on my menu are labelled if raw, or if no nuts, gluten or soy is used, and I hope that the dishes reflect my commitment to making vegan cuisine for all! I have also created a special kids menu for dinners since the brunch one proved to be so popular.

Seatings begin at 5:30 pm and continue until 9 pm, and although reservations are recommended, they are not necessary (and yes, of course, take-out and “drive-through” are also available as it always is during the day!).

I look forward to nourishing you along with my wonderful team,


Un Stir Fry


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Closing (Just for Holidays) Mon, 15 Dec 2014 21:33:28 +0000 How wonderful it is to celebrate a full year in my Public Kitchen, plus the holidays and the new year ahead, by taking a small “pause” to nourish myself, and allow my team to rest and reflect and celebrate, as well.

The Public Kitchen will be closed Christmas day until the morning of Monday January 5th, when we will reopen with a full fridge stocked, once again to serve and nourish you with the best in the new year. If you wish to place orders, please contact me directly right away, and I will make sure that you are well taken care of in advance.

Thank you to so many of you who visit me at my Public Kitchen. I look very forward to serving you brunch and my new Friday evening dinners, teaching you, nourishing you 7 days each week, and seeing you wear your Kale is the New Beef shirts proudly – in person and online, too. You all inspire me beyond words.

I look forward to seeing you all in 2015, if not before 6pm on December 24th.

Happy, healthy, warm holiday wishes full of real good food,


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‘Tis the season for organic LATKES! Thu, 11 Dec 2014 16:43:51 +0000 In the spirit of Chanukah, inspired by many of my incredible customers, I am frying up fresh, organic, soy-free, gluten-free, vegan latkes.

I’m preparing two varieties:

1. The Traditional: made with yukon gold potatoes, garlic and herbs

2. The Modern: made with sweet potato and caramelized apples

I will have them available in my fridge, packed 6 per variety (12 total), with a side of my cashew sour cream, to grab and take home, heat and serve. If you would like a larger or special order (all one variety or a combination), please email or you can simply reserve my Latke Variety Pack by clicking here.

They will be available for pick-up starting this Friday evening. Whether you are celebrating Chanukah, or not, I know you will enjoy these fried treats.

latkes to use

In good health,



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An Organic, Vegan + Gluten-Free Holiday Dinner! Mon, 01 Dec 2014 15:34:37 +0000 I just want to say thank you to all who ordered my special holiday meal.  We are officially sold out!  Thank you so much for the support, I hope your time off with friends and family is a special one!


Happy Holidays,





It is hard to believe it’s already December! Place your Holiday Dinner order TODAY.

Ready-To-Enjoy Organic, Vegan, Gluten-free Holiday Meal includes:

French Lentil and Millet Loaf with Caramelized Onion and Fresh Herbs

Roasted Root Vegetables (parsnip, squash, carrots, celery root)

Sage and Apple Stuffing (GF or Sprouted Wheat)

Spiced Sweet Potato and Coconut Mashed Potatoes

Mushroom Miso Gravy

Cranberry Sauce

Complete dinner $50 (serves 2-3 people)
Complete dinner $95 (serves 3-5 people)


Tapas Platter (assorted dips, spreads, and crackers) $30

Kale Caesar Salad $12

Chef’s Chopped Salad $12

1L Jar Soup (your choice of Creamy Mushroom Red Lentil, or Roasted Squash Apple Sage) $12

Raw Egg Nog Cheesecake $15

Raw Chocolate Banana Cake $15

Raw Berry Crumble  $15

Macerated Berries with Cacao Fondue $10

Salads serves 2-3 people as a side or appetizer
Desserts serves 3 to 4 people, except for the macerated berries which serves 2

Place your order today to reserve an organic, vegan, super nourishing Holiday Dinner.

Pick up at 561 Marlee Avenue (free parking & steps from Glencairn Subway Station)
Pick-up times: December 22nd, 23rd, and 24th from 11am to 6pm

Happy, Healthy Holidays,

Chef CDM

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See you at the Gourmet Food & Wine Expo Fri, 21 Nov 2014 14:58:57 +0000 I’m proud to be part of the Gourmet Food & Wine Expo in Toronto this weekend, serving a small menu of favourites, and of course trying to show off that kale is the new beef!

Here’s a look at my menu for the show:

Organic Meal Deal 8
Slider + Salad

Black Bean Sliders 5
with Roasted Red Pepper Chipotle Aioli & Caramelized Onions

Kale Caesar Salad 5
with Smoked Eggplant Bacon

Kale Chips 5

Super Scoops 1 each

Kale is the New Beef T-Shirts 25

Chef Doug McNish Cookbooks
25 each or both for 40

For directions, expo details, and tickets, visit
Hope to see you there,



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