General information about the catering collective

September 18th Food Competition

Food Competition

On Friday, September 18th, Rukhsama and Irum competed in The Apprentice: Community Cooking Challenge sponsored by the Toronto Public Health and hosted by the Paintbox Catering and Bistro. Three teams of two, competed in a high stakes battle to take home the much sought after title. Contestants were asked to prepare two dishes of their choice, taking into consideration factors such as nutrition, taste, presentation and spices. A panel of four judges tasted each dish, evaluating the cooks on their creativity and cooking talents. The competition was tough but in the end, Access Alliance Community Health Centre was the victor. Everyone enjoyed a delicious meal and can hardly wait for the next challenge.

Thank you to Chris Klugman and the team from Paintbox and Nicole Welsh, Director of Healthy Communities – Toronto Public Health, for judging.

Catering the Journey


We provided the appetizers and main meal for the production of the Journey. Thank you to the youth who helped us serve!

From The Journey website:

The Journey is a spirited musical based on the story of three young people living in the Regent Park neighbourhood. You’ll be electrified and transformed by this unique performance presented at Daniels Spectrum in Regent Park. As Toronto’s Regent Park neighbourhood undergoes the most ambitious urban transformation in North America, art will dramatically imitate life on The Journey stage. Using a powerful combination of spoken word, dramatic scenes, music and dance, The Journey documents Regent Park’s nearly 70-year history through the eyes of local residents. Not only is the show inspired by the real-life stories of Regent Park residents, it is also being performed by artists and young people from the community.

Read a review from the Toronto Star.


Roman & Sherry compete in Toronto Public Health food challenge hosted at the Paintbox bistro.

Roman & Sherry compete in Toronto Public Health food challenge hosted at the Paintbox bistro.

Congratulations to Roman and Sherry for winning the March edition of the Toronto Public Health Community Food Challenge. Their winning dishes included:

  • Appetizers: Shrimp Dumplings & Tuna Bread
  • Entree: Vegetable Lasagna, Vegetables (Eggplant) & Cheese, and Baked Chicken Legs
  • Salad: Mushroom Salad w/ noodles

Dabo Kolo

Written by Roman,
member of Regent Park Community Catering Collective

Dabo Kolo is a crunchy, spicy snack, a sort of bread balls / crackers that is popular in Ethiopia. Dabo Kolo are usually made from wheat flour but can also be made from teff flour. Teff flour is more commonly used to make Ethiopia’s famous spongy flatbread, injera.

Dabo Kolo were favoured by ancient warriors and long distance travelers because they kept for a long time without spoiling.

In Ethiopian Dabo means bread and Kolo is the word for roasted barley, which is eaten as a snack, like popcorn. Together, to name a snack made like bread.

Traditional way of making Dabo Kolo


  • All-purpose flour
  • Brown sugar
  • Herbs and spices
  • Salt
  • Olive oil


  1. Mix wheat or teff flour, warm water, salt, oil, and berbere, an Ethiopian hot pepper, as needed to form a thick dough.
  2. Divide the dough into hand-size pieces and roll these into long “pencils” that are not quite as thick as your small finger, and no longer than the width of your finger.
  3. Cut the rolls into pieces the size of chickpeas. Scissors are the easiest way to cut rolls.
  4. Heat a traditional clay pan, mittade, over medium heat. Fill the pan with enough the uncooked Dabo Kolo. Roast over medium heat.
  5. Stirring periodically until the Dabo Kolo pieces are lightly browned on all sides. When done, remove from pan and let cool. Store in dry, air-tight containers.