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Trinidadian-Pealu-with-Chicken-and-Pigeon-Peas copy

August 23, 2021/by lensenater

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https://thedepanneur.ca/wp-content/uploads/2016/08/TheDep_SM.png 0 0 lensenater https://thedepanneur.ca/wp-content/uploads/2016/08/TheDep_SM.png lensenater2021-08-23 11:23:552021-08-23 11:23:55Trinidadian-Pealu-with-Chicken-and-Pigeon-Peas copy

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#DontMissOut! Last Picnic of the Year! SUN Aug 28: #DontMissOut! Last Picnic of the Year! SUN Aug 28: COMMUNAL PICNIC: Palestinian Picnic | Mary Freij The Bentway Studio at Canoe Landing • 6-7pm Pre-order online until FRI Aug 26, 10pm In so many of the world’s culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project, Teta’s Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family’s kitchen. ----- Mutabal Shawandar A luscious, bright pink dip of roasted beets, garlic, tahini, lemon and olive oil, served with crispy pita chips. Arayes (beef or vegetarian) A Lebanese street-food favourite, these thin pita breads are stuffed with a filling of seasoned ground beef, onions and parsley -or- halloumi cheese, black olives & mint pesto, before being grilled, Served with some fresh vegetable crudités, pickles and a tahini dipping sauce. Batata Harra Literally “spicy potatoes” in Arabic, this popular potato dish is the perfect accompaniment for these tasty grilled sandwiches. Potatoes roasted in olive oil, tossed with garlic, chili and salt, along with some chili pepper, cilantro and splash of pomegranate molasses. Strawberry Riz bi Haleeb Rice is popular throughout the Middle East, and where you find rice, you usually find rice pudding. This cool, creamy combines rice, milk, sugar, a touch of rosewater and fresh strawberries for a real summer treat. ----- ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-palestinian-picnic-mary-freij/
Communal Table 2022 wraps up with a Palestinian Pi Communal Table 2022 wraps up with a Palestinian Picnic by Mary Freij on SUN Aug 28 In so many of the world’s culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project, Teta’s Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family’s kitchen. ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-palestinian-picnic-mary-freij/
Good times at @thebentway Communal Dinner 2022 wit Good times at @thebentway Communal Dinner 2022 with @nainai.indonesianfood & neilcoletta
SUN Aug 21 • COMMUNAL PICNIC: Mexican Picnic | E SUN Aug 21 • COMMUNAL PICNIC: Mexican Picnic | Erika Araujo The Bentway Studio at Canoe Landing • 6-7pm Pre-order online until FRI Aug 19, 10pm Mexican culture has a profoundly long history, with settlements reaching back to 10,000 BCE, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition, combined with centuries of Spanish colonial influence, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from, a colourful and flavourful picnic perfect for a warm summer night. —– Esquites This creamy Mexican corn salad is the easy-to-eat version of elotes, the BBQ’d corn on the cob that’s a popular street-side snack throughout Mexico, garnished with mayo, lime and tajin, the classic tangy-spicy seasoning. Tinga Tostadas Tostadas are the crunchy, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads, savoury protein and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with Tinga de Pollo, a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes, onions and smoky chipotle en adobo, ready to be topped with all the fixings: crunchy corn tostadas, refried beans, crumbled cotija cheese, crema, lime, and salsa. Served with a side of Mexican rice. Also available vegetarian: with jamaica (hibiscus flower) tinga Torta de Tres Leches A popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk, topped with whipped cream and fresh berries. —– ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-mexican-picnic-erika-araujo/
Our Last Communal Dinner of 2022! THU Aug 18: Seo Our Last Communal Dinner of 2022! THU Aug 18: Seoul Food BBQ | Greg Couillard Chef Greg Couillard is best known for his unique and eclectic mix of Caribbean, Asian, Latin, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto, opening eyes, minds & palates to the incredible culinary diversity of our city. For this dinner, Greg casts his net across Asia, reeling in flavours from China, Thailand and Korea, and bringing it all to the table with his inimitable panache. + SUN Aug 21: Mexican Picnic | Erika Araujo Mexican culture has a profoundly long history, with settlements reaching back to 10,000 BCE, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition, combined with centuries of Spanish colonial influence, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from, a colourful and flavourful picnic perfect for a warm summer night.
#LastChance! Ordering is open until tonight! SUN A #LastChance! Ordering is open until tonight! SUN Aug 14 – COMMUNAL PICNIC: Tibetan Picnic | TC Momo The Bentway Studio at Canoe Landing • 6-7pm Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings. Join Tsewang & Lhundup of TC Tibetan MoMo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. —– Laping A cool, refreshing summer dish of chilled, hand-cut mung bean noodles dressed with homemade chili oil. Kotey Momos 6pc per person These momos feature an organic flour dough that is elegantly shaped by hand, then steamed and pan-fried for an extra special bit of golden crust! Beef with local beef & onions –or– Vegetable with cabbage, carrots, spinach, leeks, potato & garlic Served with Drang Tsal (tangy pickled cabbage salad), soy dipping sauce, and TC’s fabulous homemade hot sauce. Khabsay These lightly-sweet, crispy, fried cookies are traditionally served as part of a Tibetan New Years celebration. —– Meat, Vegetarian or 1/2+1/2 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-tibetan-picnic-tc-momo/
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