Toronto's Sunday Queer Brazilian Brunch Celebrates Carnaval

Lagniappe and the Du Nord Cocktail Room are introducing the flavors of New Orleans to Minneapolis, emphasizing the distinction between Creole and Cajun cuisines. Their menu features dishes like BBQ shrimp, which showcases bold seasoning rather than heat, reflecting the refined nature of Creole food. Meanwhile, Providence, Rhode Island, is gaining recognition as a culinary hotspot due to its strategic urban planning and support for local food businesses, anchored by the renowned Johnson & Wales University. Chefs in Providence, including alumni, contribute to a vibrant dining scene with regular new openings, such as the upcoming food hall Track 15. Additionally, Sabrina Vixama is making waves in Boston by blending her Haitian heritage with plant-based cooking, offering vegan versions of traditional dishes and hosting cooking classes to promote sustainable Haitian cuisine. Together, these stories highlight the evolving landscapes of American culinary traditions across various cities.