I recently won a $3000 dinner for 6 people hosted by City Gourmet and sponsored by Two Oceans…read moreWines. We just had the dinner last night and had an amazing experience. Chef Kai Zyganiuk and his lovely assistant Jen did an amazing job. They arrived at my friends house at 2:00pm to start cooking and setting up the dinner for us. Myself and our other friends arrived at 5:00pm to begin the event. When I arrived Chef Kai was in the kitchen cooking our 6 course meal. He asked us what time we would like to begin eating. We choose 6pm so we could mingle and get ready for the evenings festivities. Each course was paired with the perfect Two Oceans Wine and Chef Kai accommodated everyone's food allergies. 1st Course: Our first course was a seared shrimp with a curried aioli, toasted sesame seeds and blackened lime. It tasted delicious and was paired with Two Oceans Pinot Grigio. The flavour combinations were so good, I definitely could have eaten more of the shrimp. The shrimp melted in our mouths and presented a unique flavour pallet when eaten with the aioli. I'll definitely be asking Chef Kai for the recipe. 2nd Course: The second course was a soup made with a white bean purée, charred chorizo sausage, chives and a toasted baguette (of course I didn't get to try the baguette since I'm both gluten and lactose intolerant but everyone said it was delicious). The soup tasted fantastic! It was spicy and flavourful. I really enjoyed the sausage within the soup. That is something I have never done before and it tasted exquisite. This course was paired with Two Oceans Sauvignon Blanc. The Sauvignon Blanc was smoother than most and definitely my favourite wine we tried during the main courses. (Hold tight for my review on the dessert wine). 3rd Course: The third Course was a delightful baby gem lettuce salad served with pickled red onions, warm pressed feta cheese (which looked amazing), toasted brioche, roasts almonds and vinaigrette. The salad had a nice woody flavour and I really enjoyed it. 4th Course: The fourth course was an 11 hour braised berkshire pork seasoned with exotic spices and served with pearl cous cous (my course arrived with champ potatoes instead), red wine jus, onion jam, and micro basil. This course was very savoury. Chef Kai made extra and everyone had seconds. This dish with Two Oceans Cabernet Sauvignon Merlot. The Cabernet Sauvignon Merlot was medium bodied with a berry oak flavour. 5th Course: The fifth course was definitely the grand finale. Chef Kai prepared a seared prime beef tenderloin with a side of smoked Gouda cheese (I wish I wasn't lactose intolerant... hehe), tart cherries, champ potatoes, baby vegetables and natural jus. The steak was prepared perfectly. Chef Kai served it medium rare and it melted in our mouths. The tart cherries added a really unique flavour I had not experienced while eating a steak before. In fact, it was delightful. This main was paired with Two Oceans Shiraz. The Shiraz was fruity and medium bodied. It had notes of red cherries and vanilla. It's definitely worth trying if you enjoy red wine. 6th Course: The sixth course was a delicious dessert. Chef Kai prepared a medjool date cake for us with citrus and mint ice cream, baked lavender soil, soused berries and warm caramel sauce. My friends loved this course. I was served a bowl of soused berries and they were really good. This course was paired with Two Oceans Moscato. The Moscato was amazing and definitely my favourite wine of the night. I have a real sweet tooth and love sweet wines. If you enjoy sweet wines as well I highly recommend you try Two Oceans Moscato; it's sweet and goes down smooth. Chef Kai did an amazing job catering our Two Oceans get together. Chef Kai is extremely friendly and a master at what he does. He does an incredible job in the kitchen and can make due with whatever type of kitchen appliances you have. I highly recommend working with him and hope we can dine together again. My friends and I are eager to try one of his cooking classes. Thank you for a wonderful evening Chef Kai and Two Oceans Wine.

Kai ( the chef) and his assistant Jen were amazing. We had Kai prepare a 4 course meal for my…read moredaughters bachelorette dinner. The food was so delicious and his timing between courses was perfect. We would highly recommend Chef Kai to everyone !! It was a lovely, comfortable and fun evening.

My husband and I usually love to come here for fresh produce and meats, but this time we decided to…read moretry something new. I came across a promotion for Longo's cooking classes and decided to give this a try. You can book the classes through the Longo's app, and they regularly have sales like $10 off per person or BOGO 50% off. The classes are sorted by age groups (kids, teens, parents and child, or adults) and offered as an interactive class (hands on cooking) vs. Demonstration (watching and taking notes). You will be very well fed during these classes so remember come hungry!

This place is great!…read more They offer themed cooking classes for couples or singles. Each class has set menu of a specific type of food: Italian, French, Chinese, Indian, Moroccan, Mexican, etc. The concept is basically to cook the meal as a group, and later enjoy the creations as a group. There are 2 qualified chefs to guide and assist and a server to run the bar (wine included). You meet some great people and learn some useful cooking techniques. The class is a tad on the pricey side at $100/person, but makes a great gift and is a lot of fun!

I came here with my father for her Father's day Buy your dad a beer + cooking class. The beer and…read morefood pairings were not only educational/enriching but gave the ol' wine and food pairing a new and improved twist. My dad has not stopped singing praises about his experience here. I really had fun with my dad and Vanessa taught us some new things, which we will be happy to use in future classes. If you want to take your foodie experience to the next level with a friend, partner, parent etc. Give Vanessa a chance. I will most definitely be returning with my partner in the fall for couples cooking.

I had the pleasure of visiting The Edible Story more than 5 years ago for a bachelorette party and…read moreI never forgot about this place and the experience we had. The Edible Story is a unique place that brings together the catering, cooking classes, private dinners and corporate events. We came here for a Holiday team get together. I suggested this places because I knew it would be a fun experience working together but also working as a team to make. Wonderful yummy meal that we got to enjoy afterwards. It was such a fun and engaging experience. Everyone was welcoming and made our event so amazing. The chefs were friendly, knowledgeable and really walked us through the process. It was amazing to experience cooking together with my coworkers but also to break bread with them afterwards. We All broke into groups and tackled the menu which consisted of salad to start with a lemony dressing. Followed by the wild mushroom gnocchi with a gremolata, and watercress and Parmesan. The main was steak with cipollini onions in a wine reduction and crispy potatoes with lemon ricotta. To finish we had a flourless chocolate cake with miso included caramel. Everything was easy to make, uncomplicated flavours and just so damn delicious! I'm so happy I got to experience this wonderful place for a second time with an amazing team! Thank you for the experience and an afternoon well spent with my coworkers!

Great place to host a celebration and a nice environment that can host a relatively large amount of…read morepeople. Quite a lot of parking around the vicinity of the area, however, you might have a tough time finding the spot as the location of the place is similar as it is considered the same plaza within a condo unit that is also down there, so ensure that you walk and tour around before heading in and mistaking it for another place haha. Nice venue overall and not much to complain about as the location was great and had a good time.

Stumbled upon this place (in a relatively quiet location on Mount Pleasant) when I was looking for…read morean early Mother's Day gift. What a serendipitous discovery! I ordered their pastiera napoletana after the owner recommended it as a dessert which was not too sweet and unequivocally stated that he made one of the best in the city. He was definitely right to be confident. Light and fragrant, the smooth aroma of the orange balanced very well with the crispy, delicate crust. I only got in a few bites before the rest was devoured by my family. It is a slightly expensive treat, but one I can see myself not being able to resist on future special occasions. Speaking of the owner, what a charming and delightful character! Extremely amiable and welcoming, giving the place the vibe of an authentic Italian bakery. Give this underrated spot a try!

Sweetcultura may have just become my favourite Italian bakery in the city (and with all the amazing…read moreoptions here, that's saying something). It basically boils down to this: Chef Andrea knows his flavours. You could put a blindfold on me and I'd be able to tell you what flavour the cannoli or cookie is - it's that distinct and powerful and satisfying. My wife and I have had stuff delivered twice now, and both times were a big hit with our tastebuds and tummies. We got: - Cannolis: All assortments of flavours (I liked the ricotta, tiramisu and amarena ones the most). The filling was consistently smooth and creamy, and the shell was perfectly crunchy. - Cookies: Tried the mango cream and coconut ones. But were crispy on the outside and chewy on the inside. And wow did the flavours burst when you bit into them. - Chocolate Babka: A tad dry on the edges (though the inside was moist) but I loooooooooved how much dark chocolate there was swirling in and around the whole loaf. - Strawberry Tart (mini): Good amount of strawberries, really smooth base cream, and the shell was melt-in-your-mouth awesome. - Bolognese Lasagna and Garlic Bread: The lasagna was super cheesy, which I love. And the garlic bread, despite being delivered, tasted freshly baked and had just the right amount of garlic. Also, at $17 for a small tray of lasagna (good for 2-3 people), it was definitely great value for money. In addition, they gave us a couple of free mini samples to try: - Linzer Torte: Good quality raspberry jam with a nice nutty crust. - Torta Ricotta, Mascarpone and Chocolate Chips: Just the lightness of the cheese mixed with the sweet hits of the chocolate chips was a great balance. As you can see, we've tried quite a lot of the stuff on their menu, and every single one of them was a hit. That's really really hard to do. Sweetcultura's world may revolve around sweets, but its culture is surely grounded in excellence.

Food is a form of artistic expressions. Imagine a private dining experience in a form of a theater…read more Our chef the director and also the play wright Chef Eyal Liebman and our Sommelier Rebecca Meir both have a new modern approach towards dining and wine pairing. The sets are the candles & floral table settings. The plot lines are the wines. The orchestra is the creation of the dishes preparing in front of you. The acts & scenes are the courses. The actors & actresses are the ingredients. The script is the conversation and the educational facts Chef Eyal & Rebecca teaches you during the dinner. Act 1 Scene 1 First Course frog leg * zucchini * rhubarb * nectarine Denis Carré, Auxey- Duresse "Les Vireux", Côte de Beaune, Burgundy, France 2015 Act 2 Scene 1 Second Course leg of mutton * cauliflower * pepper * pistachio * anchovy Lacey Estates, Gewürztraminer, Prince Edward County, 2013 Act 3 Scene 1 Third Course old steer tenderloin * raspberry sorbet * beet ravioli * lavender * bone marrow Château Saint-Sernin, Cahors, France, 2014 Act 4 Scene 1 Cheese chevre d'or * tomato salad Collepiccino Orcia Tuscany, Italy, 2015 Scene 2 Last Course hazelnut cake * chocolate crèmeux * rose meringue Collepiccino Orcia Tuscany, Italy, 2015 Aside from the exceptional food & wines, I really enjoyed how much you can learn during the dinner. Chef Eyal and Rebecca will continuously educate you interesting fun facts about food & wines during the dinner. Like do you know that almond is act a fruit not a nut?! How interesting is that ! I have to admit... I never had frog before and was kind of scared of trying it... But it turned out to be really good actually . And... Wow I'm in love with the 8 year old steer tenderloin . As for the wine, though I enjoy wine and stuff, but I personally love the grape Gewürztraminer, always have a good experience with it and my eyes sparkled when I saw that bottle . There are also a few grapes I do like.

I'm not sure how we got THISSSS LUCKY!!!!…read more Cheff Liebman and Sommelier Rebecca delivered an OUTSTANDING experience. I was blown away from their level of professionalism and excellence throughout every stage. They were faced with the challenge of paring a vegan/non vegan 6 course meal and having wine that goes well with all the flavors. Every dish they created was absolutely perfect. The taste and the execution of the dishes followed by explanations of why each wine and each food was used was so interesting. This wasn't only food, they created the best atmosphere and they gave us so many valuable lessons/knowledge/facts about food and wine. Service is just unbelievable! Most of all chef and somm helped me create one of the best memories. They were the easiest to deal with. Truly EXEPTIONAL.. AMAZING!!! 10/10 food 10/10 wine 10/10 knowledge 10/10 experience 10/10 GREAT PEOPLE I cannot thank them enough. I would recommend them to anyone looking for a 1 of a kind experience and work with the most kind hearted people.

Hi Azeemah, I just wanted to provide some feedback that was unanimous across all 3 of our locations…read more- the food was fantastic!! The variety between dark and white was perfect, the quantity was more than enough and provided some with second servings, the veggie option was amazing, fresh cranberry sauce, stuffing, green beans with almonds and the mashed potatoes - oh my!! Lovely desserts and serving cutlery and utensils. Very, very good. Super polite and nice delivery guy as well. Personal note - this was like a real home made Thanksgiving and I don't feel bad about having ham this Sunday as I have had a real Turkey dinner already. I did take leftovers yesterday as well (of what was left) and had a fabulous Turkey/stuffing/cranberry sandwich today. Well done!! Derek

Whenever I attend events hosted by the Institute for Performance & Learning's Toronto Chapter, I'm…read moreimpressed by the food. I finally asked who caters their events and learnt it's Kiss the Cook. The kale sweet potato salad was delicious! The gnocchi (with cherry tomatoes and arugula) was so fresh and flavourful. The chicken was nicely seasoned with tasty herbs. Dessert was a variety of pastries and chocolate-covered strawberries. Tasted like a healthy, gourmet meal!

We used Chef Revolution (Chef Gabe) for a team building event for our company. He came into one of…read moreour homes, and taught us several courses. It was incredibly hands-on, fun, informative and delicious! We worked in pairs, creating several recipes - step by step, with his help. We would highly recommend him for any in-home cooking class, or just having him come and in and cook for you! He was patient, funny and very knowledgeable, but the most important thing was his recipes, they were delicious. We all said there are several we will make at home. Thanks Chef Gabe, you created a memorable experience for all of us.