SATURDAY, NOVEMBER 1
11:00 AM – 6:00 PM | THE COMMISSARY
The Commissary hosts a tasting festival celebrating food folded, filled, and wrapped to perfection. Each bite is crafted to be savoured in just a few perfect mouthfuls, highlighting bold flavours and creative combinations.
Guest chefs Sally Ramsaran (Sally’s Roti Shop, Kingston) and Nick Liu (DaiLo, Toronto) join The Commissary’s food vendors with exclusive festival dishes designed to delight and surprise. Every Stuff’d, Roll’d, and Wrapp’d creation is made just for this experience, inviting you to enjoy a truly flavour-packed tasting journey.
Guests can enjoy the event in comfort on our heated patio or inside our cozy private dining domes, creating a warm and inviting atmosphere from morning through evening.
PURCHASE A TASTING PASSPORT:
$49 PER PERSON
INCLUDES 7 TASTING TICKETS
Midday Tasting (11:00 AM–1:30 PM)
Afternoon Tasting (3:30 PM–6:00 PM)
Food Passports are valid only during the tasting window in which they are purchased and cannot be used during the other session. A limited number of passports will also be available at the door.
Your Tasting Passport unlocks seven curated dishes—one from each of The Commissary’s local food kitchens and two featured guest chefs. Scroll down for all the delicious details. These Stuff’d, Roll’d and Wrapp’d bites are only available through the passport and crafted specially for the festival experience.
The Commissary will remain open to the public during the festival, and vendors will continue offering their regular à la carte menu items. However, the only way to access the special Stuff’d dishes is with a Tasting Passport.
Designed as a complete tasting journey, the passport includes generous, appetizer-sized portions that come together to create a satisfying, flavour-packed meal.
Tasting Passports are limited. Purchase in advance to guarantee entry.
Door sales are subject to availability and may sell out.
WHAT TO EXPECT
GUEST CHEF FEATURES:
SALLY'S ROTI SHOP (SALLY RAMSARAN)
Iconic Curried Chickpea Roti: Curried chickpeas and curried potatoes wrapped in homemade dhalpuri roti.
DAILO (NICK LIU)
Hakka Brown Wontons: Pork and shrimp wontons with toasted sesame oil, house XO sauce, and almond crumble.
PARTICIPATING VENDORS:
Two Stuffed Margherita Arancini: Crispy, golden, and packed with savoury fillings in the morning block.
Italian Sausage: Savoury, seasoned sausage with classic Italian flavour for the afternoon block.
Italian Sausage: Savoury, seasoned sausage with classic Italian flavour for the afternoon block.
Cowboy Candy Antojitos: Mexican inspired appetizer roll with cream cheese and candied jalapeños. Pico de gallo.
Chorizo Empanada: Flaky pastry filled with spicy chorizo, served with cilantro crema.
Brisket Patties: Juicy smoked brisket patties served fresh in the morning block.
Texas Twinkies: Jalapeños stuffed with brisket and cheese, wrapped in bacon for the afternoon block.
Texas Twinkies: Jalapeños stuffed with brisket and cheese, wrapped in bacon for the afternoon block.
Sui Mai Dumplings: Pork and shrimp dumplings in delicate wrappers.
Two Stuffed Margherita Arancini: Crispy, golden, and packed with savoury fillings in the morning block.
Italian Sausage: Savoury, seasoned sausage with classic Italian flavour for the afternoon block.
Italian Sausage: Savoury, seasoned sausage with classic Italian flavour for the afternoon block.
Cowboy Candy Antojitos: Mexican inspired appetizer roll with cream cheese and candied jalapeños. Pico de gallo.
Chorizo Empanada: Flaky pastry filled with spicy chorizo, served with cilantro crema.
Brisket Patties: Juicy smoked brisket patties served fresh in the morning block.
Texas Twinkies: Jalapeños stuffed with brisket and cheese, wrapped in bacon for the afternoon block.
Texas Twinkies: Jalapeños stuffed with brisket and cheese, wrapped in bacon for the afternoon block.
Sui Mai Dumplings: Pork and shrimp dumplings in delicate wrappers.
ADDITIONAL TREATS + BEVERAGES
Complement your tasting experience with offerings available for purchase from:
Cocktails, wine and craft beer
Fresh coffee roaster
Desserts and treats
Cocktails, wine and craft beer
Fresh coffee roaster
Desserts and treats
Event thoughtfully designed and executed by @goldandfife_ in partnership with Base31
MEET THE GUEST CHEFS
CHEF SALLY RAMSARAN
SALLY'S ROTI SHOP, KINGSTON
Kingston’s culinary gem, Sally Ramsaran is celebrated for her scratch-made Trinidadian dishes, including jerk chicken, goat roti, oxtail, and her legendary doubles. Originally from Trinidad and Tobago, she moved to Canada in 1988. In 2014, with the support of her husband Bobby, she fulfilled her dream of opening her own restaurant. Today, Sally continues to delight her community, supported by her four children and ten grandchildren.
CHEF NICK LIU
DAILO, TORONTO
Nick Liu began his culinary journey at CN Tower’s 360 Restaurant under Chef Brad Long, later refining his skills at Scaramouche before spending three years training in Michelin-starred kitchens around the world. As Executive Chef and Partner at DaiLo, Nick is celebrated for pioneering New Asian Cuisine, blending bold Asian flavours with French technique and local Canadian ingredients. A dedicated advocate for sustainability, he supports local farmers and forages many ingredients himself. A frequent guest on Iron Chef Canada and CityLine, Nick has earned recognition as one of Canada’s top chefs and a leader in culinary innovation.
LIVE DEMOS
2:00 – 3:00 PM
THE COMMISSARY STAGE
THE COMMISSARY STAGE
Chefs Nick Liu and Sally Ramsaran join forces for a one-of-a-kind demo, bringing bold flavours together in a West Indian–meets–Asian curry stuffed fried wonton.
