Fall Into Spice: Two Kitchens, One Table

12 minutes ago

2 min read

What happens when a Chinese doughnut meets a pho-spiced beef tartare, and macaroni pie shares the same menu? On Saturday, November 21, we find out, and there will be wine in every glass along the way.

Fall Into Spice seated dinner 2026 Caribbean and Vietnamese fusion

Fall Into Spice is back with its seated dinner, the second event of this year’s 2026 series after The Nose Knows.

I created Fall Into Spice for the cuisines that wine culture has overlooked, and for the people who cook them. Each dinner puts chefs, cultures and communities at the same table and lets the food and wine start the conversation.

Two Kitchens

This year, two kitchens are cooking together.

Noir X is a Toronto chef collective built on the belief that fine dining has room for more voices. It brings racialized chefs together to create multi-course tasting menus around a shared theme, celebrating the cultures, stories and flavours that shape their cooking. For this dinner, chef Adisa Glasgow brings the flavours of the Caribbean to the table.

Vit Béo is a Bloorcourt restaurant opened in 2018, serving Vietnamese-inspired dishes with a Toronto twist, many rooted in the recipes of chef David Huynh’s grandmother.

Both cuisines build flavour with fresh herbs, citrus, aromatics and heat, which makes them a rewarding match for wine, even though wine stories rarely include them.

The Menu

First course: Chinese Doughnut & Pho-Spiced Beef Tartare (vegetarian option available)Compressed Cucumber Salad, roasted peanuts, furikake

Second course: Macaroni Pie, sweet tomato sauce, fresh sprouts

Palate cleanser: Pomelo Champagne Jelly

Third Course: Stew Chicken, rice & peas, sliced carrots, jus

a Caribbean classic braised with Vietnamese lemongrass, ginger and star anise

Palate cleanser: Sorrel Sorbet

Fourth course (dessert): Soursop Gâteau Basque, soursop sucka bag

The Wines

The food leads, and the wines have to keep up. I’m pairing every glass to the flavours the chefs bring to the table, so each pour is picked with its dish in mind. The bottles stay under wraps for now, but expect sparkling, white, red and dessert wines, with a few wow moments on the palate where a sip changes how the next bite tastes. We’ll open with a sparkling welcome pour, and its bubbles will cleanse the palate so the first bite tastes fresh.