The Gardiner is now open from Thursday - Sunday, including free weekend admission! There's plenty of space to reconnect and amazing art to discover in all corners of the Museum. Clay Restaurant is still open Tuesday - Sunday. Reservations fill up fast, so book your table early. Please read our new health and safety policies before you visit.
From sticky to crusty, pliable to powdery, and shaped to shapeless, clay’s ability to transform in real time is prompting a new generation of artists to explore the possibilities of this ancient material. RAW features new work by four artists who are pushing boundaries with unfired clay: Cassils, Magdolene Dykstra, Azza El Siddique, and Linda Swanson. See it now!
We're firing up the kilns again! Join us on Saturdays and Sundays from 1 - 3 pm for drop in clay classes in our pottery studios. We've reduced our class sizes to allow for safe physical distancing, and instituted new health and safety protocols. Registration opens online at 10 am on the morning of the class. We can't wait to see you back in the studios!
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Co-presented by the European Union Film Festival
Online ticket sales are now closed. Tickets can still be purchased at the door ($45 General; $38.25 Gardiner Friends).
On the occasion of the 15th anniversary of the European Union Film Festival, this special event also launches the festival program with a celebration of European food and cinema at the Gardiner. Guests will be treated to European delicacies prepared by Le Baratin restaurant, Cucinato Studio, Croatia Meats, Café Polonez, Blue Danube Sausage House Ltd., Chef Janos Szekely, The Belgian Chocolate Shop, The Box Donut, and wine offered by Wines of Germany.
The European Union Film Festival is the unique cultural collaboration of all the EU Consulates and Cultural Institutes in Toronto. Celebrating cinematic excellence with award-winning films, the free festival takes place each November at The Royal Cinema.
About the exhibition
Food and dining were transformed in Europe during the age of Enlightenment by profound changes that still resonate today. What many of us eat, the way food is cooked, and how we dine continues to be influenced by radical changes that occurred in France from 1650 until the French Revolution in 1789. Savour: Food Culture in the Age of Enlightenment explores the story of this transformation with rare objects, fascinating histories, and amusing stories. Learn more
Presenting Programs Sponsor The W. Garfield Weston Foundation