Absolutely freshest and best fish I have had in a long time. Great service!…read moreI will only buy fish here!!

I'll start by saying they have great service. They described a couple of the different types of…read morefish, telling us which ones were more fatty etc. The selection of fish is also good ; you can get harder to find fish like black cod. The prices aren't cheap, but the service and selection makes up for it.

Last Friday night, I was waiting for an order from Descendant and decided to check out some of the…read morebusinesses while I was waiting. I took a left from the pizza place and found Cookery. I looked at the sign placed on the sidewalk and it offers cooking classes. Cool! What drew me in was a pasta dryer. It was red and translucent. It looked cool. I walked in. There is a little ramp for those who may need a wheelchair to enter and exit the store. Perhaps I had luck on my side. I didn't have anyone asking whether I needed assistance. I like self-discovery when I have nothing in mind to shop for. A female staffer was assisting two other female customers. Judging from their conversation, they would be going at it for a while. One of them was awfully specific about the types of mini bowls that she had in mind. I was correct. They were still talking by the time I had completed by browsing excursion in this store. This store is more on the higher end of kitchen appliances and accessories. If you're looking for higher quality items, you want to shop here. I have a few examples. I found a stainless steel poacher for eggs. I frankly don't think that you need to get one for $15, but you can if you're dying to own one. I found a rather fancy-looking carbonation machine. It made my SodaStream machine that I love look like a toy. I love Le Creuset. It is truly an investment when you are buying pieces, so I don't own a lot of items. I normally hit an outlet or wait for a sale. This place had a silicone brush for basting turkeys or applying egg wash to your pastries before shoving them into the oven. It felt good in my hand until I saw that it was $25. Really? The cooking classes seem to happen at the back. There is a kitchen, but it had so many products around the cooking area that was obviously dormant. It was odd to me. You'd have to take all your products off before you have your cooking class. It seemed like a lot of work. Perhaps there's another kitchen area in the back that I wasn't aware of. Who knows? It was nice browsing around this store. I liked looking at the covered shopping carts. I grew up with a foldable metal one with two wheels. It was bigger that the ones offered here, but I like how your items are protected from the elements. The designed looked nice compared to my boxy ones that I've owned over the years when I didn't have a car and needed to walk to the supermarket down the street. I look forward to returning to this store and checking out their items some more. (31)

My boyfriend and I went to a Hands-on: Dim Sum Delights with Chef Florence Kwok last night at the…read moreLoblaws on Lower Jarvis Street. The class was 2 hours long and there was 10 other people with us. We made Pot Stickers, BBQ Pork Puffs, Sweet & Sour Wontons and Baked Shrimp with Sriracha Aioli sauce Chef Florence showed us how to make the filling for each dish and we got to rotate around four stations to wrap the pot stickers ( made with pork filling), bbq pork puffs, and wontons (made with pork filling). We also got to coat the shrimp in panko (Japanese bread crumbs) and put them on skewers. I liked that Florence asked us to rotate through all the stations so we got to learn how to cook each dish. After we finished cooking, we got to eat our creations and was provided with a glass of wine with the meal. You won't get full on this and will most likely need to eat before or after the class, but I enjoyed it because we learned some neat things! We paid $45 each for this class and found it to be worth it. Chef Florence was strict, but also funny. She used a blend of English and Chinese techniques to make and cook the food. For those of you that are vegetarians or cannot eat pork - this is NOT the class for you as pork was used in 3 out of 4 dishes!

I went to a cooking demonstration with Florence Kwok "What's for Dinner" she cooked ground beef…read morestroganoff. Florence had a warm and funny demeanour and I found her class UTTERLY entertaining. She taught me a few things as well. I really enjoyed this class and the food was outstanding too. Highly recommend this experience.

There is a student café on the second floor (not the mini food store on the first floor) which is…read moreopen during the semester. They have a variety of food and they post their weekly menu on instagram (@georgebrowncafe). I got their daily special which was around $12 and it was a delicious porchetta roast with a refreshing summer salad! All their containers and utensils are compostable and there are lysol wipes on all the tables. Bathrooms are conveniently nearby in the building as well

I figured i should dedicate my 100th review to something i really really like. I attend George…read moreBrown's culinary arts program (for fun) and all of the classes i have taken here are fantastic. You get to keep all the food you make in the culinary arts classes so i usually attend classes on the weekend. The classes also double as my meal prep session for the upcoming work week. I suggest attending a sunday morning class (if possible) to all part time students because street parking is free on sunday mornings. The quality of the ingredients are superb. I remember learning how to fillet fish and the seafood came from Diana's seafood. The butter we used is from sterling creamery. The salmon we used to barbecue was sashimi grade so our instructor made us ceviche with the leftover salmon! You can definitely taste the quality of the ingredients that are provided in your classes. The instructors i've had are patient, laid back and funny. I think my three favorite elective courses would be BBQ, Indian cooking, and Thai cooking. The introduction to culinary arts course (compulsory course) gave me the confidence to attempt more difficult recipes and different types of cuisines at home. The course covers the fundamentals of cooking and is well worth the investment (even if you are not interested in the culinary program). I cannot wait till social distancing rules are lifted and GB offers culinary classes again. For now, i will read the course outlines and drool while deciding what to take next.

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.

Went to Roll This Way for their Sushioke - All You Can Eat Sushi and Karaoke. It was a ton of fun,…read moreand a really unique idea. The sushi they served was mostly basic rolls with a couple pieces of nigiri and sashimi every so often. It wasn't the same spread as an actual AYCE sushi resto but it was still delicious and satisfying. It was served buffet style with the chefs making them fresh and laying them out on platters at the front for people to take. The karaoke was great fun and singing in front of strangers was a little nerve wracking but everyone was enthusiastic and supportive. There were singers of all skill levels at this event. Overall it's great fun to come here with friends or for date night and I would recommend to anyone.

fantastic company and service! I used this way sushi for a…read morebachelorette. There was seven of us and at the last minute six but they were extremely and we were able to keep all of the extras. The process was super easy. The payments were flawless, and the service was more than exceptional. It is a really great service and experience very fun and very easy for all levels!

I attended an event with the Culinary Adventure co. on Aug 17/23. We were lucky enough to have…read moreKevin as our guide. Kevin literally blew me away with his presentation and deep understanding and appreciation of not only the St Lawrence Market and its history, but knowledge of food and how to properly appreciate it. To say our tour was memorable is a massive understatement. It literally changed the way I appreciate where businesses source and present their food, but also in how I taste those items while I eat. "DON'T CHEW YOUR CHEESE!!!" Thanks for the great tour, "Dad" (if you know, you know). 10/10. Highly recommend. Would do again.

One of the best food tours ever. Come hungry for the Chinatown and Kensington tour. CJ and Oliver…read moreare the best guides ever

Very disappointed in the cooking classes at Applewood Longos…read more The instructor was very disorganized, one of the ovens was not working properly which delayed the cooking of the meal. There was not proper instruction on the prep of this dish. The registration was misleading. Our group thought each one of us would be making our own individual pan meal. Instead the class shared the prepared meal. Would not recommend this to any of my friends. I would recommend when offering these classes, instructors should have ALL ingredients, knives,cooking utensils ready for the students. There was time wasted on finding knives and hetting organized. Very disappointed.

Amazing staff worked so hard to keep so many kids content. My daughter came home with delicious…read moretreats from the cooking camp, full and happy plus the recipes so we can bake together again. Great value for the money

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.