Chef Taylor Barbet's Blood Orange Gratin

Chef Taylor Barbet

Red Seal Pastry Chef

This holiday dessert dish will take you on a trip to Paris with its simplicity and elegance. After combining our list of savoury ingredients, including the signature Stella Artois, the Blood Orange Gratin is broiled until a crisp outer layer covers a flavourful dish to dig into. You'll pair this dish with freshly made sweet Sable cookies. Bon appetit!

Chef Nuit Regular's Gaeng Phed Gai Curry

Owner/Chef, Nuit Regular

PAI, Kiin, Sabai Sabai

Gaeng Phed Gai (Red Curry Chicken) is one of Chef Nuit’s favourite comfort foods. The Red Curry Chicken is a recipe that is very personal to her. These flavours are sure to transport you to Thailand. This meal includes Gaeng Phed Gai (Red Curry Chicken), Thai basil, red spur chilli, Thai jasmine rice, and Magrud lime leaves and is served with green papaya salad. Join the Club: order your Chef Kit, then cook along with Chef Nuit in your kitchen.

Chef Kris Hansen's Pitmaster Platter

Executive Chef, Kris Hansen

The Carbon Bar

In the club, it’s BBQ Season 365 days a year! Learn from Toronto’s grill-master Chef Kris as he helps you up your meat game with all the tips and tricks needed to perfect your ribs, brisket and pulled pork. Register today and soon you'll be rubbing, saucing, and smoking like a pro. Plus, you'll be equipped with the best sides to serve with this robust platter - baked mac n' cheese, coleslaw, and more.

Chef Phil Nguyen's Festive Special, Taste of Asia

Owner/Chef, Phil Nguyen

Nuoc Mam

Chef Philip Nguyen and Nuoc Mam bring a unique Asian twist on a holiday classic. Indulge in 48-hour brined chicken roasted with Lemongrass Scallion Butter, paired with sweet 5 Spice candied yams, savoury Chinese sausage and Shiitake Mushroom stuffing, and confit garlic soy bok choy. Cook along on-demand with the Club: order your chef kit, and cook with Chef to create this incredible festive special!

Chef Thomas Bellec's Boeuf Bourgignon

Chef Thomas Bellec

Maitres Cuisiniers de France

Chef was raised in coastal Concarneau in Brittany, France and trained in some of France’s Michelin star rated restaurants. He is here to take your festive feast to the next level with the finest French flavours and ingredients. During your culinary journey you’ll learn how to prepare a bold French Onion soup and a rich Beef Bourguignon, staples of French Cuisine and perfect for the fall and winter weather.

Chef Mike Angeloni's Festive Special, Italian Fusion

Partner/Chef, Mike Angeloni

Amano Trattoria, Union Chicken

Chef Michael Angeloni and Union Chicken bring comfort and cozy to you with this amazing roasted half chicken with cranberry glaze and all the fixings. Enjoy seasoned roasted half chicken with cornbread stuffing, roasted sweet potato and green bean almandine. Join the Club on-demand - order your chef kit and cook with Chef Mike this holiday season!

Chef Victor Barry's Veal Parmagiana

Owner/Chef, Victor Barry

Piano Piano

A Piano Piano staple from the very start, you can learn to master the Bone-in Veal Parmigiano under the guidance of the Chef-Owner himself. From the Caesar Salad to the Veal, to the Tiramisu, grab your sous chef and unlock Italian flavours with a Toronto inspired twist. Hear how this dish, and many others, have inspired Victor to keep on creating in his famous kitchen, all while you add a City-wide favourite to your dinner party repertoire.