Griot’s Table

Name: Griot’s Table
Address: 112 Caledonia park, 4, Toronto, ON, M6H0B2, CA
Telephone: +6472099182
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Griot’s Table

Griot’s Table is a multi-sensory, immersive culinary experience, rooted in Afro-History

09/11/2024

We’ve noticed new faces here, so allow us to introduce ourselves!

Griot’s Table, co-founded by three friends who have a passion for Afro-history, food and entertaining, is named after the griot, traditional West-African storytellers and musicians. We create multi-sensory Afro-culinary experiences that reclaim, celebrate and connect Black history to humanity’s history.

Stay tuned for information about our next event!

07/27/2024

As a part of the collective, we are gearing up for Cultural Nutrients, an event for Emancipation Month at Fort York in August 24th. This one-day multi-ethnic, African foodways experience will rediscover and celebrate African ancestral wisdom and cultural traditions. We are thrilled to be creating something special with such an amazing group of people (missing from photo: ). Stay tuned for more updates!

06/18/2024

This month, we honor and celebrate the profound impact African Americans have had on the culinary industry, particularly through the creation and evolution of soul food. Originating in the African American communities of the southern United States, soul food is more than just delicious cuisine—it’s a testament to history, resilience, and cultural pride.

Soul food, synonymous with decadence and bold flavors, originates from cooking traditions and recipes passed down from our ancestors. With strong influences from West and Central Africa, soul food is often associated with Southern American cuisine, yet it stands on its own with distinct preparations that have stood the test of time.

It is well known that enslaved Americans were portioned ingredients such as cornmeal, greens, and discarded animal products from their plantation’s kitchens. They used their cooking and seasoning methods to transform these humble ingredients into irresistible dishes. This style of cooking was eventually adopted into American culture, with soul food staples becoming sought after by U.S. presidents and fine dining establishments.

The phrase “soul food” was popularized in the 1960s during the height of the fight for equality and pride. Black Americans wanted to ensure that the food they cooked and served was attributed to their identity. Soul food acted as a social bridge for many who migrated from the South to the North, bringing a piece of home with them. Churches, community organizations, and neighborhoods often held family-style gatherings, serving soul food to welcome all as they strategized, fundraised, and worshipped together.

Pioneers like Edna Lewis brought Southern flavors to the forefront, while contemporary icons like Carla Hall infuse soul food with modern twists. Their work highlights the deep roots of soul food and its evolution over time. From the ingenuity of early innovators like Norbert Rillieux and Frederick McKinley Jones to media pioneers like Nancy Green and Lena Richards, the contributions are vast and profound. Share your fav soul food dishes and stories with us!

05/29/2024

In April we had the pleasure to meet Aimee from the Ghana Food Movement. It was one of those encounters that felt destined; in our little corner table at a cafe on Ossignton, we effusively discussed the political power of food, the challenges to Black food sovereignty, unfair international trade rules, and our hopes and dreams for the future.

One thing that struck us about Aimee was her passion, clarity of purpose, and sense of radical hope for the Ghana Food Movement, a grassroots member network comprised of farmers, chefs, scientists, nutritionists, and entrepreneurs. The network seeks to create a more resilient, ethical, locally-led, and prosperous food system in Ghana. Aimee and her team are currently crowdfunding to build, “‘The Kitchen’ - West-Africa’s largest Food Education Hub equipped with a training kitchen, food innovation lab, dining space, co-working spaces, and an urban demo farm. The hub will serve as a space to equip young Ghanaians with essential skills, knowledge, and connections to become the next generation of food changemakers!

They need your help to make this dream a reality! We know times are tough but no amount is too small. You can support by purchasing one of the movement’s cool t-shirts or you can go to their website and donate at ghanafoodmovement.com. Together, let’s for the new generation of food innovators!

05/09/2024

The roots of curry in Trinidad and Tobago can be traced back to the 19th century when the British colonial rulers brought Indian indentured laborers to the island to work on sugar plantations after the abolition of slavery. Between 1845 and 1917, over 143,000 Indians were brought to Trinidad under the indentured labor system.

The Indian laborers brought with them their rich culinary traditions, including various spice blends and cooking techniques. Curry, a dish of Indian origin, was one of the staples of their diet. Over time, this traditional Indian curry evolved in Trinidad and Tobago to adapt to the local ingredients and preferences. This led to the emergence of a unique Trinidadian-style curry, distinctly milder than Indian curry, and including local vegetables, a variety of meats, and seafood, adding to the diversity of the dish.

Over the years, the culinary traditions of Indian indentured laborers fused with the practices of other ethnic groups present in Trinidad and Tobago, such as the Afro-Trinidadian and Tobagonian communities, who brought their own culinary influences. This resulted in a dynamic blend of flavors and techniques that characterize Trinidadian cuisine, with curry becoming a symbol of national identity.

Today, curry dishes have become a staple in Trinidadian cuisine. They’ve grown in popularity and are cherished by Trinidadians from all walks of life! You can find these delectable dishes in restaurants, food stalls, and homes all over the country.

05/07/2024

As we sow the seeds for exciting ventures this spring, here’s a glimpse into our past event, “Anansi’s Odyssey.” Featuring beautifully crafted napkins and menu cards by Station Lane.

05/03/2024

Feeling inspired this Friday morning after seeing latest collection celebrating the artistry of Yoruba hair styling. It’s a beautiful homage to African heritage and creativity.

R E P O S T from :
In Busayo’s ( ) latest collection, the focus shifts to the intricate art of Yoruba hair styling, where each coiffure becomes a masterpiece in its own right. Departing from the customary emphasis on gele (head tie), the collection explores the sculptural elegance and cultural significance of diverse hair arrangements. Through this Spring editorial, Busayo pays homage to the ingenuity and unity inherent in African hair culture.

By delving into cultural archives and drawing inspiration from luminaries such as J.D. ‘Okhai Ojeikere and Esi Sagay, the collection breathes new life into traditional styles, infusing them with contemporary flair.

Photographer:
Assist:
Art Direction: and
Stylist: .mho
Logistics:
Models: ,
Hair: .946
Makeup:
Nails:
Production crew: , Taiwo and David Location management: Oga Abeeb

04/07/2024

We are thrilled to have met Amiee from and Sierra, UofT professor specializing in food security. Our exchange was empowering, enlightening, and revitalizing. We are looking forward to future collaborations! ✨

03/26/2024

Whether you are religious or not, there is no denying the influence of religion on our food rituals, habits, and beliefs. Religious ceremonies and holidays have inspired some of our favorite culinary traditions. With Good Friday fast approaching, we would like to spotlight the Jamaican Escovitch Fish, a staple dish in Jamaican homes during Easter.

The dish, a variation of ceviche, is made of fried kingfish or red snapper topped with, a vinegar-based sauce made of onions, bell peppers, carrots, and scotch bonnet pepper referred to as Escovitch. The dish is said to have originated from Spain, a variation of the Spanish pickled fish dish known as Escabeche.

Escabeche is not only a dish but a cooking technique consisting of cooking or marinating already cooked meat, fish, or vegetables in an acidic sauce, usually vinegar. The origins of escabeche can be traced to the Arab conquest of the Iberian Peninsula in the early Middle Ages. The Moors brought with them culinary techniques such as marinating food in vinegar and spices, which were used not only for flavor but also for preservation in the absence of refrigeration. In Spain, escabeche became a widespread method of preserving fish, particularly during the times when fresh fish was not readily available. By marinating fish in vinegar and spices, it could be kept for longer periods without spoiling.

By way of colonization and conquest, the technique has spread to different parts of the world, each with its variations incorporating local ingredients and flavors. Visit Food and Wine for chef Kwame Onwuachi’s take on the Jamaican dish!

03/02/2024

Congratulations to our co-founder, Aicha Toure on being named to 2024 list of to Watch, presented by Future Launch!

Address

112 Caledonia Park, 4
Toronto, ON
M6H0B2

Telephone

+6472099182

Website

http://Griotstableto.com/

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Videos

We’re thrilled to have Alicia hosting our inaugural Domain of the Marvelous Supper Club gathering, “I Eat, Therefore I Am.” A visionary thinker and creative powerhouse, Alicia seamlessly weaves storytelling, imagination, and wisdom to inspire action on climate change. We can’t wait for the dynamic conversations and the chance to dream up bold new possibilities for the future! #GriotsTable #DomainOfTheMaevrlous #SupperClub #TorontoSupperClub #StoryTelling #ClimateVerse

What would happen if the hours spent bracing for the storm, preparing for the worst, were instead devoted to summoning the light, co-creating our best? What if the hours spent diligently weaving nets for our potential downfall, were instead spent crafting wings for our collective flight? What worlds could bloom? What futures could unfold, If we dreamed not of despair but of dawn? Join us for our Domain of the Marvelous Supper Club, every first Wednesday of the month. Our first gathering is on December 3rd, link in bio. #GriotsTable #DomainOfTheMarvelous #SupperClub #TorontoSupperClub

When we first started Griot’s Table, we dreamed of collaborating with some of the most inspiring spaces in our city—places that celebrate creativity, community, and culture. One of those was @thepowerplantto, Canada’s leading public art gallery and one of our absolute favorite destinations for contemporary art. A few months ago, we were thrilled when The Power Plant reached out to us with an opportunity to collaborate on their prestigious annual Gala. Saying we were ecstatic doesn’t even begin to capture the excitement! Working alongside the remarkable team at The Power Plant was truly a dream come true. Their passion, professionalism, and creativity made the experience unforgettable. Thank you for trusting us to contribute to such a magical evening—it was an honor to be part of something so special. We’re looking forward to future collaborations! If you haven’t yet visited The Power Plant Contemporary Gallery, we highly encourage you to explore this gem at Harbourfront. It’s a space that continues to inspire us. It’s also free. #GriotsTable #thepowerplantcontemporaryartgallery #ThePowerPlant #TorontoArtGallery #TorontoGala

We’re excited to welcome you to the inaugural Domain of the Marvelous supper club gathering, “I Eat Therefore I Am,” on December 4th at 7 PM in Liberty Village. We can’t wait to share this unforgettable evening with you! #GriotsTable #DomainOfTheMarvelous #SupperClub #TorontoGathering

Thanks so much for having us, @afrobeatkitchen! We had a great time and look forward to dinning with you again soon - yesterday was a VIBE!

Had the opportunity to attend the Sunday Family Dinner Series at Rily Kitchen, featuring the amazing Chef Mark Kusitor. It was a beautiful ode to the Sunday family dinners at his house growing up, filled with incredibly delicious Afro-Caribbean food, amazing music, and flowing drinks. I got to chat with fellow guests and felt like I was at a family dinner table. ❤️ Highly recommend attending one of these dinner series at Rily Kitchen if you get the chance! #GriotsTable #SundayDinner #FamilyStyle #RilyKitchen #AfroCaribbeanCuisine #Foodie #ChefMarkKusitor #DinnerSeries #BlackFoodie #TorontoPopUp

Exactly ONE YEAR AGO 🎉! #GriotsTable #Juneteenth

Did you know that Black veganism has deep roots? Black communities have been embracing vegan lifestyles for centuries, from ancient African civilizations like the Egyptians and Ethiopians valuing plant-based diets to Ital Jamaicans emphasizing natural and mindful eating since the Rastafari movement began in the 1930s. Today, the fastest-growing group of new vegans comes from the Black community. However, their contributions—such as promoting sustainability, health, and food justice—often get overlooked in mainstream narratives. It’s time to recognize and celebrate the rich history and cultural significance of Black veganism. What do you know about the Black vegan movement? Let us know in the comments. #GriotsTable #Vegan #blackvegan #BlackVegans #Veganism #italdiet #plantbased #plantbaseddiet

A quintessential street food in Trinidad and Tobago, doubles consist of curried chickpeas nestled between two pieces of fried flatbread, dressed with condiments like tamarind and coriander sauces, mango chutney, kuchela, and cucumber. The dish has a balance of sweet, tart, and spicy flavors, making it a beloved snack among Trinidadians. The history of doubles is intertwined with Trinidad’s diverse cultural influences. It reflects a blend of West African, Indian, Chinese, and Caribbean Indigenous traditions. Doubles are a go-to snack for late-night revelers, a hangover cure, a Carnival staple, and a fast-food breakfast. A family feud over their origin persists, with both the Deen and Ali families claiming the creation of doubles in the 1930s. Despite this, doubles have become a national icon, celebrated locally and by the Trinidadian diaspora in Canada, the US, and UK. International Doubles Day is on May 30. Will you be eating doubles to celebrate? #GriotsTable #Doubles #TriniDoubles #InternationalDoublesDay #TriniFood #TriniStreetFood #trinidadandtobago🇹🇹 Ps. At the end of the video, @danitriesating is wearing one of her amazing T-shirts. Checkout her site for all products!

It was a privilege to chat with @dr_smandela about South African food, history, and culture. We asked him what dish he’d pass down to his great-grandchildren. Check out the full interview on our YouTube channel, and see why he picked the sheep head. Link in bio! #GriotsTable #SiyabulelaMandela #SheepHeadDish #SouthAfricanDelicacy #SouthAfricanFood #SouthAfricanCuisine #SouthAfricanFoodHistory #SouthAfricanHistory