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Our sourdough bread is made in house from an aged culture that began its life in San Fransisco, travelled to Denmark and eventually made its way to Culinaria's kitchen via Chef Taylor. The bread itself is of high moisture content, making it just as great by the slice or as the foundation for an amazing grilled cheese. -
Explore incredible wines and food pairings with a South American influence in this 4 course tasting menu. -
Explore incredible wines and food pairings with a French influence in this 4 course tasting menu. -
Our seed-so, or "seed miso" reduction is a special miso, created entirely from sunflower seeds. We cryo-clarify, or freeze clarify, and reduce the mixture by applying heat at 65 Degrees. This creates a syrup, that is very high is glutamic acid, leaving your mouth with wonderful umami sensation. Use it anywhere you would use a highly salted sauce like soy. You can use it as as a glaze for beef or fish or even as a base for an asian inspired dressing.
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Typically, miso is made from fermenting soy beans. However, Chef Taylor has created an interesting and unusual twist on miso, but using the same technique, but fermning chickpeas instead. After a 3 month fermentation time, our miso (peaso) paste is ready. The result is a slightly acidic umami bomb with nutty undertones. Use our miso paste in soup, or to season any broth based dish.
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Explore incredible wines and food pairings with a Northern Italian influence in this 4 course tasting menu. -
Explore incredible wines and food pairings with a Southern Italian influence in this 4 course tasting menu. -
Explore incredible wines and food pairings with a Central Tuscan influence in this 4 course tasting menu. -
Explore incredible wines and food pairings with a California influence in this 4 course tasting menu. -
In this traditional Mexican menu, we’ll discover the spices and fresh ingredients native to Mexican cuisine. You’ll have a chance to experience: Amuse Bouche: Gucamoli Quesadilla Fajitas Caramel Flan -
Our homemade "sour cream" or creme fraiche is slighlty acidic with citrus notes and an smooth body. In our kitchen, it is a staple in many dishes. At home, you can use it anywhere that you would normally use sour cream like cheesecakes, veggie dips and so much more.
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Our house curned butter is an umami bomb. A reduction of our chickpea miso creates a mouth watering flavour that pairs extremely well with our sourdough bread. Use it to add flavour to a sandwich or an extra pop to some fresh Ontario sweet corn.
We’re Open for A La Carte Dining: Tuesday thru Friday for Lunch from 11:00am until 3:00pm and for Dinner Service Tuesday thru Saturday from 4:30pm until 10:00pm (Last reservation 8:00pm).
5732 Kennedy Rd, Mississauga, ON L4Z 1T1
905-890-7330 | events@culinaria.ca | Get Directions
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