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Leap Year Dinner: The Lost and Found (it’s not just for mittens)

February 29 @ 4:30 pm - 6:00 pm

- $26.50

February 29th comes every four years. It’s purpose is to make sure our calendar keeps ticking along despite the slight variations in the Earth’s orbit around the sun. It’s a way to make things right, to create balance, and make up for something that has been lost. We add a little day every four years.

For the amazing women who arrive in Canada to start a new life it also feels a little like something has been lost and something has been found. The secret is to find the balance between the old and the new. It’s not easy. Somehow food comes to the rescue. The comfort of traditional recipes brings back fond memories of family and community. Finding ways to share food to make new friends and community is what Newcomer Kitchen is all about.

This dinner is diverse and delectable. It is a meal from many lands. The fantastic group of seven women who call themselves THE SEVEN SENSES have really hit it out of the ballpark this time. We are so excited to share this menu of dishes with you. We hope you enjoy this extraordinary meal as much the the group had stitching it together to make a harmonious (and generous) whole. There were a few tears and laughter and excitement as past, present and future merged together.

Delivery Information:

Trinity St. Pauls United Church, 420 Bloor Street. 4:30-6pm

Centre for Social Innovation (Bathurst & Spadina locations) 4:30-6pm

The Common Espresso Bar, 1071 College Street (1 block East of Dufferin): 5:00pm-6pm


Aush Soup ( Afghanistan)

What isn’t in this soup! A stock simmered from tomatoes, onion and garlic then carrots, spinach and potatoes are added along with chickpeas and red beans. Seasoned with dill and coriander and sumac a handful of thin noodles are tossed in at the end and it is brought back to the boil. It is topped off with Chaka (Afghani dried yogurt) jalapeno and lemon juice. Wow.

Samira says ” This hearty and healthy traditional soup is always bubbling on the stove in the winter months.and I loved eating it as a kid. Like a cozy hug especially if I wasn’t feeling well. It brings back memories of family love and traditions and every comforting spoonful.”                                                            


Rice Kubba (Iraq)

Cooked rice is shaped in balls, hollowed out and stuffed with walnuts, spinach, onions, herbs and pomegranates. It is then shaped into to longitudinal shape and fried. It has a crispy outside, a smooth creamy shell and a crunchy filling! The origins of Kubba go way back. some say as far back as the Assyrian culture.

Nada says “when I make this dish I remember my grandmother because she taught it to me”    

Patacon Rallado con Parmesano, Plantain Fritters (Columbia)

This is a delightful twist on the classic Colombian Patacon. This golden and crispy version pairs shredded green plantain with the irresistible saltiness of Parmesan cheese. The flavours dance on your tongue.

Vicky says “This recipe is my grandma’s variation of the Patacon. She has enhanced the flavours of the green plantain by adding the parmesan and we always eat it with fresh fish. Plantains are a culinary journey that transports you straight to the heart of Colombian kitchens.” 

Main: Meat Option

Kabuli Puloa (Afghanistan)

This dish is assembled is a bowl with layers of cooked basmati rice, nuggets of tender beef shank, slowed cooked with cardamom and cumin, and vegetables then flipped over to create a dome and topped with sugar almonds, pistachios and raisins.

Sahar says “This dish is traditionally placed in the center of the meal with other foods making up the rest of the perimeter. Kabuli Puloa is considered a festive and important dish due to the price and quality of the ingredients as well as its tradition of being Afghanistan’s national cuisine.”

Main: Vegetarian Option

Vegetable Biriyani (Eastern India)

This classic Indian vegetarian dish is perfectly packed with fragrant Basmati rice, marinated vegetables, cauliflower, green peas, potatoes and caramelized onions with cooked with aromatics, saffron, biryani masala, herbs and topped with crunchy cashews. 

Shatavisa says “This dish comes from the Mogal Empire but now is a popular dish all over the country. It is a total crowd pleaser”


Salata Shirazi (Iran)

A simple but delicious and refreshing salad. Salata Shirazi is composed of finely chopped cucumber, tomato, onions, parsley, and mint leaves, lime juice and olive oil. 

Hamideh says: “This is a very popular salad in Iran, eaten across all the country, and is served in all Iranian restaurants.  The first time I ate this dish in a restaurant in the city of Shiraz and found it different. I always used with lime juice and I understood the original recipe used grape juice (abghoureh)”


Banana Chocolate Chip Cakes (Nigeria)

Born out of a desire to repurpose overripe bananas, this delightful Banana Chocolate Chip Cake is made up of the mouthwatering fusion of sweet, ripe bananas and the luxurious melting texture of milk chocolate chips. Each tender bite delivers a  of sweet and rich flavors, making it the perfect finale to our yummy meal. It will surely satisfy your sweet cravings.

Abigail says: “Personally, Banana bread and Cupcakes were one of my best sellers in Nigeria. Most people wanted to have something that was reasonably healthy, but still delicious. This was the best option, and they loved it. Culturally, Banana muffins has some North American roots but across Nigeria, it is regarded as one of the most sought after dessert options.”













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February 29
4:30 pm - 6:00 pm


Newcomer Kitchen
‭+1 (416) 903-3664‬
View Organizer Website


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