• Zine contributor potluck

    • giant picnic in Parc Jeanne-Mance

    • Trini Sunday lunch cookouts

    • Bonesy’s Backcountry Bar
      - redacted -

    • a long dinner table on the Peace bridge

    • make people follow a hand-drawn map to dinner

    • bake sale potluck

    • Trini-Thai pop-up at the best Thai restaurant in the world <3

    • wok station beside a DJ booth

    • throw a rave at U&Me

Past Events >

A collab with Brandon O’Shea’s GLUG Wine Club - we savoured two weeks of bright sunny spring weather in early Feb (and I knew it wouldn’t last). This menu was designed with flavours of spring in mind, citrus in season, and some necessary carbs to get us through second winter.

SHISHITO PEPPERS - blistered, served with sesame mayo
GOUGÈRES - choux pastry + gruyere, topped with prosciutto, délice de Bourgogne, Turkish fig, honey drizzle
THAI MUSSELS - green curry paste, chili, garlic, coconut milk, cilantro, lime
FENNEL-CITRUS SALAD - radicchio, arugula, orange, grapefruit, mint, pickled shallot, red wine vinaigrette
STRAWBERRY-SORREL GRANITA - reminiscent of a Trini sno-cone, bought from some guy on a bike.
Sorrel (like a spiced hibiscus tea), strawberry lemonade, basil simple syrup, drizzle of condensed milk
SCALLION-SESAME FOCACCIA - version II

***pictured chicken nuggets are from where you’d expect - gotta have a prep snack handy!

FOOL’S SPRING
A GLUG Wine Club
Feb 2026 ‧₊˚❀༉‧₊˚.

CAFE CHERIE
Nov 2025 ‧₊˚❀༉‧₊˚.

Some people find baking therapeutic, and I am not one of them. This was a personal challenge to practice patience, and to find creative ways to proof dough in my cold basement apartment. Brandon picked out two fun coffees so I could focus on the goods.

SCALLION-SESAME FOCACCIA - I made a Lao Gan Ma chili crisp compound butter (crazy!)
CHOCOLATE-CINNAMON BABKA
ROSEMARY CITRUS OLIVE OIL CAKE
CROQUE-MONSIEUR CROISSANT - croissant dough from Manuel Latruwe, béchamel, gruyere, Tuscan ham, chives. Classic little arugula salad on the side :-)