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Gluten Freedom Week Menu at Mildred’s 2014

Join us for a Gluten free dinner between May 26th – 31st. Call us to book your reservation now. Learn more about #GFW14 at www.GlutenFreedomWeek.com   To start   Chef’s Daily Soup made with wholesome ingredients that reflect the season   Salad of Red wine Roasted Pear, Pomegranate glazed Beets, Arugula, Blonde Frisée, Ontario BlueRead more

Gluten Freedom Week Menu at Mildred’s 2014

Join us for a Gluten free dinner between May 26th – 31st. Call us to book your reservation now. Learn more about #GFW14 at www.GlutenFreedomWeek.com   To start   Chef’s Daily Soup made with wholesome ingredients that reflect the season   Salad of Red wine Roasted Pear, Pomegranate glazed Beets, Arugula, Blonde Frisée, Ontario BlueRead more

Fondue Revisited

For much of the sixties and seventies fondue sets were de rigueur for wedding gift tables and many a young bride found herself in possession of not just one but several sets – burnt orange, deep avocado or mellow yellow. Fondue parties were all the rage – paper tablecloths and polyester bat sleeves went upRead more

Fondue Revisited

For much of the sixties and seventies fondue sets were de rigueur for wedding gift tables and many a young bride found herself in possession of not just one but several sets – burnt orange, deep avocado or mellow yellow. Fondue parties were all the rage – paper tablecloths and polyester bat sleeves went upRead more

Video: How to Make a Wild Blueberry Pie

Last weekend, Chef Donna Dooher taught a kids’ baking workshop at the Evergreen Brick Works. Using our favourite summer ingredient, the cooking class focused on wild blueberries in honour of the annual Wild Blueberry Festival. Once the pies had cooled, we whisked them off to the pie-baking contest, and even had a few kids takeRead more

Video: How to Make a Wild Blueberry Pie

Last weekend, Chef Donna Dooher taught a kids’ baking workshop at the Evergreen Brick Works. Using our favourite summer ingredient, the cooking class focused on wild blueberries in honour of the annual Wild Blueberry Festival. Once the pies had cooled, we whisked them off to the pie-baking contest, and even had a few kids takeRead more

Ode to the Mason Jar

  Serving drinks and small bites in mason jars is a trend we’re seeing more of as Canadiana, in its many forms, garners more attention and appreciation. As cold-comforted dwellers of the North, we’re well acquainted with handling the seasonal shift. Back in the day, preserving was the logical way to keep our garden-fresh fruitsRead more

Ode to the Mason Jar

Photography by Edward Pond

  Serving drinks and small bites in mason jars is a trend we’re seeing more of as Canadiana, in its many forms, garners more attention and appreciation. As cold-comforted dwellers of the North, we’re well acquainted with handling the seasonal shift. Back in the day, preserving was the logical way to keep our garden-fresh fruitsRead more