in association with

presents 

3 COURSE MEAL CURATED BY THE NOIR EXPERIENCE CHEFS WITH WINE PAIRINGS BY BEVERLY CRANDON (SOMMELIER) AND WINES FROM NYARAI CELLARS, NIAGARA

Indulge in an evening celebrating the rich and vibrant flavors of soul at the Toronto Soul Music Festival’s evening of Culinary Soul Experience… 

The evening’s menu curated by Black chef collective, Noir Experience, chef’s Adisa Glasgow, Yohannes Asres, and Rachel Adjei will take you on a captivating journey through three tantalizing courses, each thoughtfully crafted to reflect the soul of Black music - through cuisine. 

As you savor each exquisite dish, you'll sip on meticulously selected wine pairings by the esteemed Beverly Crandon, Canada's only Black woman sommelier, founder of Fall into Spice. Her deep understanding of flavor profiles and her impeccable taste will elevate your dining experience, as she artfully matches the unique nuances of each dish with exceptional wines from around the world.

Prepare to be introduced to the distinguished offerings of Steve Byfield, owner and winemaker from Nyarai Cellars, a remarkable Black-owned virtual winery. With a dedication to quality and an unwavering passion for winemaking, Nyarai Cellars showcases the excellence and creativity of Black vintners. Their wines, renowned for their depth, complexity, and elegant expressions, will accompany your culinary journey, adding another layer of sophistication and pleasure to the evening.

Finally, as the event draws to a close, delight in a decadent dessert that serves as the perfect finale—a sweet testament to the creativity and artistry of the chefs.

Throughout the evening, you'll have the opportunity to engage with the talented chefs behind each dish, who will share their inspirations, stories, and personal connections to the culinary heritage, fostering a deeper appreciation for the contributions of Black culinary traditions.

TSMF is proud to partner with Noirx chef collective, Fall into Spice and Nyarai Cellars in NORMALIZING Black cuisine and heightening understanding and participation of wine indulgence. 

Join us for an unforgettable evening of extraordinary flavors, impeccable wine pairings, and the joyous celebration of Black culture.

Experience the vibrant fusion of culture and the culinary at 3030 Restaurant in the newly emerging area - The Junction -  which the New York Times recognizes as one of the most “hip” and “stylish” neighbourhoods in North America.

SEATING IS LIMITED. Govern yourself accordingly.

ABOUT NOIRx:

Proudly rooted in Toronto, Noir Experience is a Black chef collective that challenges the mold of the culinary scene. We’ve created the Noir Experience to allow the Black and underrepresented community to elevate and give all those an equal platform to not only showcase their culinary skills but create an experience for the public.

Our chefs are vibrant and diverse, from the Caribbean to Africa. We offer a space for these Black Chefs to thrive, infusing all of our history and ancestry into every bite.

Through our growing network, we partner with local businesses, artists, and musicians to create a unique culinary experience of meals with elevated style.

ABOUT THE CHEFS:

Adisa Glasgow who hails from South Oropouche Trinidad and Tobago. Is the owner of Young Animal Catering Company and is known as Toronto’s Premium Caribbean. Chef Adisa creates Italian and French food with a notably Trinidadian arc. Hot sauce, oxtail crepes, doubles with mango chutney, and more are some of his staples to transport you back to the Island. He is a founding member of the Noir Experience supporting the Black community and providing a platform to chefs that might not have    the ability for one themselves.                
 

Yohannes Asres had grown up around his mother’s Ethiopian cuisine, but it wasn’t until the culinary arts program at Thistletown that he began to explore his love for cooking.        

He is one of the finalists of Chopped Canada Youth Competition and has moved on to cook at some of the best restaurants in the city. Yohannes Asres is a founding member of the Noir Experience supporting the Black community and producing events to support local Black Chefs.                

Rachel Adjei is a Rexdale born and raised Ghanaian chef trained in diverse international cuisines and pastry. In recent years, she's turned her culinary focus inward by creating The Abibiman Project, a celebration of diverse and unique regional African cuisines. Her love for food, culture, and history has allowed her constant curiosity to flourish, thus combining creativity and tradition to create one-of-a-kind culinary experiences.

ABOUT BEVERLY CRANDON:

Beverly Crandon is a CMS-certified sommelier, wine lover, marketing operations addict, and founder of the Spice Food & Wine Group. 

As a founding member of Vinequity, a not for profit that aims to amplify the voices of BIPOC wine professionals in Canada, Beverly is acutely fashioned to do just that. Her overarching motto:  “ wine should be inclusive and, through that, approachable. No one should be denied the pleasures of vino”!

ABOUT NYARAI CELLARS: Nyarai Cellars is a Black owned “Virtual” winery, in that we do not own our own vineyards or winery building. In creating wines that bear the Nyarai Cellars’ name, careful consideration of ideal vineyard localities is paramount. The strength of individual appellations such as Niagara River, Lincoln Lakeshore and Twenty Valley Bench, were appealing to create a product of distinct character and elegance.

Nyarai Cellars winemaker, Steve Byfield, is one of a small but emerging collection of highly motivated, vintner directed, brands in Niagara. Born and raised in Kitchener, Ontario, Steve was introduced to the culture of wine during his university studies as an amateur winemaker. Fascinated by its cultural influence upon Society’s perception of cuisine and drink, Steve’s curious, artistic, mind was fuelled to explore further.