TERROIR
COLLABORATIVE
GHANAIAN
BRUNCH

SELASSIE ATADIKA
+ AMANDA COHEN
+ OLIVIA SIMPSON


hosted by chef ivana raca

10:30am - 12:30pm
SUNDAY MAY 5TH 2019
AT UFFICIO RESTAURANT


$100+hst PER PERSON

INCLUDES THOUGHTFUL VQA WINE PAIRINGS

proceeds will go to support a female culinary arts student in Ghana.

 
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ON THE MENU

- all courses will be served family style -

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 and 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+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


INCLUDES PRODUCTS AND PERFECTLY PAIRED VQA WINES FROM

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1214 Dundas St WEST
TORONTO, on

(416) 535-8888

ABOUT UFFICIO

Stylish, brass-accented Italian eatery serving seafood & vegetarian dishes, plus cocktails & wine .

 
 
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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.

Similar to most chefs, Olivia Simpson cooked at home quite often with her family. Olivia 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.


 

ABOUT OPEN KITCHEN

Open Kitchen Toronto is a dining series supporting the advancement of women within the culinary industry.

Established by restaurateurs Stacey Patterson and Jennifer Coburn, with Chef Ivana Raca, OKTO aims to promote and elevate the recognition and education of women across the food and hospitality industry.

By collaborating with Toronto’s leading and celebrated female chefs – Lora Kirk, Lynn Crawford, Donna Dooher, Alida Solomon, Elia Herrera, Julie Marteleira, Nuit Regular, and top bartender Sandy de Almeida, the OKTO dining series benefits the “Open Kitchen Toronto Female Culinary Scholarship” at George Brown College.

The Open Kitchen Toronto dining series would not have been possible without the work and contribution of Natalie Goldenberg-Fife, Culinary Event Specialist, Jessica Rodrigues, Director of Communications at McEwan Group, Shirley “Sokes” Yoon, Creative Consultant, Erica Glover, Web Designer, and Yvonne Tsui, Publicist.