If you love fire-cooked food, live music and good vibes, circle September 27–28 on your calendar because SMOKED, Canada’s hottest new barbecue and live-fire food festival, is taking over STACKT market in Toronto for two days of eats, drinks and entertainment.
This year’s lineup features chefs, pitmasters and culinary creators from across the country serving dishes you won’t find anywhere else.
From signature meats to creative veggie plates and even sweet treats, every recipe is designed specifically for the festival. Each plate is priced at just $7.50, making it easy to sample as much as you like.
Tickets are $20, and every bite and sip supports a good cause. With each dish you buy, 50 cents goes to Feed Ontario, and every drink helps fund Second Harvest, where 50 cents equals a meal for someone in need. At SMOKED, every time you eat, someone else will too.
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Alongside the food, the festival will feature a curated mix of craft beer, wine and cocktails to pair with the flavours from the fire. A full weekend of live performances will keep the energy going, turning SMOKED into more than a cool place to grab a bite, it’s a full festival experience.
So, what’s on the menu? Here are eight vendors serving up classic and creative dishes at SMOKED.
Chef Rob Yu of Yokai Izakaya
- AAA port steak skewer with red miso and karashi mustard glaze
- Yuzu kosho chicken skewer with yuzu kosho glaze sauce and honey butter
- Smokey shichimi pork ribs with Yokai original spice rub and chuno BBQ Sauce
Matt Basile of Alchemy Grills
- Molé smoked pork dip sandwich with pork shoulder in a buttered roll with crispy cheese, onion and cilantro mix, alongside a molé broth
Ryan and Jason of Kumain Kitchen
- Pinoy chicken skewer
- Tocino slider (grilled sweet cured pork belly sliders)
- Pinoy kalbi (grilled short ribs)
- Satti na curry (skewered beef and pork with spicy bagoong coconut sauce)
- Adobo pig ears with barbecue sauce
Josh Abramson of Pampered Pig BBQ
- Pulled lamb crostini or tostada
- Smoked tri-tip steak crostini
Trevor Lui of Monday’s Off Social Eating Club
- Malabar Coastal BBQ pork skewers, marinated with a South Indian curry blend of black pepper, garlic and tamarind, cooked on open fire and served with onion achar (pickles) and coconut rice
Lawrence LaPianta of Cherry Street Bar-B-Que
- Sausage smash burger bar exclusively on September 27
- Cochinita pibil tacos exclusively on September 28
Chef Dwight Smith
- Hot jerk chicken made with Grace Food’s seasoning and Red Stripe
Suman Ali of House of Khaleej and Marissa Leon Jean of Elle Jay’s
- Bahraini loomi tikka skewers with bold and smoky chicken thigh
- Saffron rice with cardamom and rose petals-chaat (smoked chickpeas, pineapple, papaya, tamarind and mint schug)
- Sauces and dips, including toum, mango chutney and shatta hot sauce
Grab your ticket, come to STACKT market at 28 Bathurst Street, Toronto, and get ready to experience a weekend of mouthwatering barbecue, great music and community spirit.
Learn more and buy tickets at the SMOKED website
