We got invited to Culture of Cities’ Moveable Feast with Chef Sarah Kim and Mixologist Michael Ranger and it was the best night ever

*Chef Sarah Kim, photo courtesy of* *Isaac Nikolai Fox*

The Moveable Feast is a pop-up dinner series hosted by the Culture of Cities Studio, a collective of culinary professionals and creatives based in Toronto. Known for curating intimate dining experiences with some of the city’s best chefs and mixologists, the latest event brought together Chef Sarah Kim (@sarah_foodloverr) and Mixologist Michael Ranger (@t.o.streetender) for an unforgettable evening.

Held in founding member Elke Grenzer’s stunning loft in Little Italy, the setting was warm and eclectic, with exposed brick, towering bookshelves, and candlelit tables adorned with white-edged pink tulips—a fitting nod to spring on the first 20-degree day of the year. As the sun set, casting a golden glow through the open east-facing windows, guests gathered around a beautifully set table beside the open kitchen, where Chef Kim prepared and introduced each course. At the bar in the living room, Ranger guided us through expertly crafted drink pairings, each designed to complement Kim’s dishes.

*The table is set and ready for guests, photo courtesy of* *Isaac Nikolai Fox*

The experience was immersive, engaging, and deeply satisfying—both culinarily and socially—and we were thrilled to have a reserved spot at the table!

Course by Course Breakdown

*Chef and her Sous, photo courtesy of* *Isaac Nikolai Fox*

Welcome Drink:

Santa Margherita Valdobbiadene Prosecco or Edna’s Collins (0%)

Upon entry, guests were offered either an alcoholic or nonalcoholic welcome drink. Both options were a crisp, refreshing way to start the evening. The Edna’s Collins had a lightly sour note from apple cider vinegar that gave it a sippable—rather than chuggable—appeal.

*Mixologist Michael Ranger chatting with guests, photo courtesy of* *Isaac Nikolai Fox*

Course 1

Yangnyeomgejang:

Marinated raw crab, soy sauce, gochugaru, ginger, vinegar, sugar, chive, sesame seeds, sesame oil, Korean radish, seaweed, rice paper

I was surprised by how much I loved this dish. Having never tried raw crab before, I was a little hesitant, but it reminded me of tuna tartare—savoury, tender, and incredibly flavourful. The fried rice paper added an airy, melt-in-your-mouth texture that balanced the richness beautifully.

Course 2

Aehobak:

Zucchini, asparagus, lemon, garlic, dill, cucumber, perilla oil, beet

One of my top dishes of the night. The lemon, garlic, dill, and cucumber purée was so bright and flavourful, I could have easily sipped it straight from the plate. The beet tuile added a fun, unexpected crunch—absolutely delicious.

First Drink Pairing

A Wise Sage Once Said or Garden of Life (0%)

Gin, verjus, plum, smoked apple bitters, tonic

HP juniper, Thai basil, lemon, elderflower syrup, tonic

I opted for the non-alcoholic pairing, and it was stunning—so light, herbaceous, and refreshing. The Thai basil shone through beautifully, and I could have easily downed a litre of it.

Course 3

Honghab Miyeokguk:

Mussels, king trumpet mushroom, seaweed, perilla oil, perilla seed, cream

This was my least favourite dish, but only because I have a personal aversion to mussels. That said, the broth was creamy and nourishing, and the king trumpet mushrooms had an incredible, meaty texture.

Couse 4

Kimchi Bokkeumbab:

Truffle, green pea, carrot, oyster sauce, garlic, kimchi

The undisputed star of the night. Every guest asked for seconds. The kimchi purée was mind-blowingly good—so rich and velvety, I wanted to lick my plate clean.

Second Drink Pairing

Tropical Tides or Clean & Easy (0%)

Spiced rum, Grand Marnier, pineapple, lime

0-proof vodka, homemade apple syrup, lime, mint

*Glamour shot of the Clean & Easy, photo courtesy of* *Isaac Nikolai Fox*

Course 5

Sooyuk:

Pork belly, ssamjang, Asian chive, carrots, red onion, marinated garlic, onion, jalapeño

A refined take on classic boiled pork belly. The pork belly was melt-in-your-mouth tender, and the plating elevated it to fine dining.

Course 6

Hoosik:

Korean pear, almonds, sugar, cinnamon, lemon

A comforting, autumnal dessert—sweet, spiced, and perfectly balanced.

Standout Moments:

The raw crab was a revelation—I didn’t expect to love it as much as I did.
The dill cucumber purée in the Aehobak dish was so bright and zesty, we all wanted to drink it.
The Kimchi Bokkeumbab was hands-down the best dish of the night. Seconds were a must.

*The SYNT girls loving their new-found influencer life, photo courtesy of* *Isaac Nikolai Fox*

The Moveable Feast didn’t just live up to expectations—it surpassed them. While the food was undeniably top tier, what truly set the evening apart was the people. Chef Sarah Kim and Mixologist Michael Ranger were not only masters of their craft but also warm, engaging, and eager to share their expertise.

The guest list was equally impressive, featuring influential and well-connected individuals from Toronto’s food, arts, and business scenes, making for fantastic conversation and networking opportunities.

*A table full of happy guests, photo courtesy of* *Isaac Nikolai Fox*

This experience is perfect for food lovers, industry professionals, and anyone looking to connect with like-minded people over an incredible meal. It’s also an ideal setting for meeting new friends—or even a serendipitous meet-cute—in a relaxed and social atmosphere.

Would I return for another Moveable Feast? Without question. It was an evening that was as fun as it was fulfilling—one that lingered long after the last bite.

If you want to experience an upcoming Culture of Cities dinner, make sure to check out their Instagram for details! And who knows, you might just see us there ;)

A Night To Remember: Eating A 6 Course Meal At Culture of Cities’ Moveable Feast