Claudia McNeilly visits Toronto’s Saturday Dinette for poached eggs with pea purée,

Chef Susanne Barr’s modern diner serves up stunning and sustainable breakfast, lunch and dinner offerings in the heart of Toronto’s Leslieville neighbourhood while employing women from the YWCA training program, Youth Mission and Massey Centre. Claudia McNeilly

‘I KNOW THAT COOKING CAN LEAD TO AMAZING OPPORTUNITIES BUT KITCHENS ARE STILL MALE-DOMINATED SPHERES.” — SUSANNE BARR, OWNER, SATURDAY DINETTE

CLAUDIA MCNEILLY Chef Barr swaps avocado toast for pea puree made with the addition of caramelized onions, lemon zest and maple syrup. The puree has become a signature part of the Saturday Dinette menu as peas are a more sustainable ingredient in Ontario than the more typically featured avocado. Tomatillo salsa sweetened with pure maple syrup is layered atop soft poached eggs, balancing the rich yolks with an addictive burst of tangy sweetness. Eye- catching chive oil is made using acclaimed Swiss Chef Daniel Humm’s simple recipe of canola oil and chives, lending the dish an extra layer of bright colour and flavour. Herb salad made from a rotating mix of greens including arugula, dill, mint and cilantro is dressed in a light red wine vinaigrette to accentuate the freshness of the herbs without weighing them down. House made corn arepas lend the dish a satisfying meaty texture to soak up any excess runny yolk.