TERROIR BRUNCH / UFFICIO

SUNDAY, MAY 5, 2019
10:30 AM-12:30 PM
1214 DUNDAS ST W, TORONTO

Tickets $115.85

All profits raised from this once in a life time experience will be used to create a culinary scholarship for one deserving, passionate woman in Ghana.

On May 5th, Olivia Simpson of Ricky + Olivia Events Toronto, Selassie Atadika of Midunu and Amanda Cohen of Dirt Candy NYC will be taking over the kitchen at Ufficio Restaurant for a special Ghanian Brunch. This cross-cultural experience will explore traditional ingredients from Ghana and Canada.

Hosted by Chef Ivana Raca

MENU DETAILS

 

TO START

Kakum Spritz Seedlip
Spice 94, Hibiscus Coconut Cordial, Featherstone Winery Cab Franc Verjus, Bubbles. 
This is a non-alcoholic cocktail made with Seedlip distilled non-alcoholic spirits, named after Ghana’s most famous nature reserve.

 

FIRST COURSE

Condensed Milk + brodflour Brown Hearth Toast
peanut & star anise whipped butter

Crudité
black eyed pea hummus, local yogurt, wildflower honey, brodflour Heritage Hearth

 

SECOND COURSE

Red Red
Stewed Ontario white bean, tomato, red palm oil

Spiced and Fried Plantain with Palava Sauce
Stewed local tomato and spinach, crushed wild melon seed

Garifoto Stuffed Sardine
Fermented cassava stuffed sardines, tomato sauce

Peri Peri Shrimp
Ontario Planet Shrimp, fermented chillies, green garlic, cilantro

Steamed Rice

 

DESSERT

Bofrot
Fried donuts + wild hibiscus syrup

Tropical Fruit Salad
Tigernut granola, ginger syrup

Midunu Chocolate Truffles

 

WINE & BEER SERVED:
Sue-Ann Staff Estate Winery / Fancy Farm Girl Foxy Pink 2018
Reif Estate Winery / The Stars Sparkling Riesling
Colio Estate Wines / Lily Sparkling 2018
Pelee Island Winery / LOLA Sparkling Rosé 2017
Beau’s Lug Tread Lagered Ale, 5.2% ABV
Beau’s Good Time Session IPA, 4% ABV

About the Chefs

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. She is a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. Atadika brought her innovative approach to African cuisine back home in 2014. Her food enterprise is Midunu, a nomadic and private dining enterprise in Accra which embodies ‘New African Cuisine’.

Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City’s Lower East Side. In 2018, New York Magazine named Dirt Candy “The Absolute Best Restaurant on the Lower East Side” and Wine Enthusiast named it one of the 100 Best Wine Restaurants in America.

Olivia Simpson went to school for food science and nutrition at George Brown College, but ended up in the kitchen and fell in love. What also sparked her interest was the experience you can create with people and the ability to connect with complete strangers on a common level: food. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver and Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.