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Aug 11 Elita_SQ

July 25, 2022/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 lensenater2022-07-25 12:00:372022-07-25 12:00:37Aug 11 Elita_SQ

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Upcoming Events

Sun 14

COMMUNAL PICNIC: Tibetan Picnic | TC Momo

August 14 @ 6:00 pm - 7:00 pm

Thu 18

COMMUNAL DINNER: Seoul Food BBQ | Greg Couillard

August 18 @ 6:00 pm - 8:00 pm

Sun 21

COMMUNAL PICNIC: Mexican Picnic | Erika Araujo

August 21 @ 6:00 pm - 7:00 pm

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#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/

SUN Aug 14 – COMMUNAL PICNIC: Tibetan Picnic | T

SUN Aug 14 – COMMUNAL PICNIC: Tibetan Picnic | TC Momo
The Bentway Studio at Canoe Landing • 6-7pm
Pre-order online until FRI Aug 12, 10pm

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
Tibetan Picnic
$59 for 2 • $109 for 4 • for 6 $159

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/communal-picnic-tibetan-picnic-tc-momo/

EDIT: These tickets have been picked up - this eve

EDIT: These tickets have been picked up - this event is SOLD OUT!

2 Last-Minute tix available!
#FirstComeFirstServed

THU Aug 11 COMMUNAL DINNER: Indonesian Rijsttafel | Elita Rocka

Dutch for “rice table,” rijsttafel is part of the Dutch-Indonesian colonial heritage, a meal for festive occasions to be enjoyed with family or friends. It consists of serving many small Indonesian dishes, revolving around rice, to be shared with the whole table. Tonight Chef Elita from Nai Nai Indonesian Food curates an exquisite selection of the diverse and delicious dishes from Indonesia’s many cultures and culinary traditions.

Menu: https://thedepanneur.ca/event/communal-dinner-indonesian-rijsttafel-elita-rocka/

These last 2 tix are not available online - please contact me by email, phone, text or DM and I will make the arrangements with you. Thx, L

THU Aug 11: 🇮🇩 Indonesian Rijsttafel SOLD OU

THU Aug 11: 🇮🇩 Indonesian Rijsttafel SOLD OUT! ; SUN Aug 14: ༀ Tibetan Picnic | TC Momo, and more

#LastChance #ActFast! #supportindigenousbusiness

#LastChance #ActFast! #supportindigenousbusiness

SUN Aug 7 • The Bentway Studio at Canoe Landing • 6-7pm
COMMUNAL PICNIC: Anishinaabe Picnic | Chef Candace

Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal foods. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
—–

Venison chili with baked scone
This venison chili combines ingredients whose history lie at the heart of American indigenous foodways — tomatoes, chiles and beans — with local ground venison, vegetables and spices, to create a hearty bowl of comfort food. Served with a baked ‘scone’, a lighter version of simple flatbreads like bannock, and served with delicious maple butter.
Also available vegetarian.

Garden Salad
Fresh and summery mixed greens with carrots, cucumbers, and cherry tomatoes, dressed in Chef Candace’s signature vinaigrette.

Wild Rice with Berries
Wild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related), it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty, organic, wild rice is hand-harvested in Saskatchewan, and served with yogurt, summer berries and local maple syrup for touch of sweetness.
—–

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/communal-picnic-anishinaabe-picnic-chef-candace/

@thebentway @candace_catering_

SUN Aug 7 • The Bentway Studio at Canoe Landing

SUN Aug 7 • The Bentway Studio at Canoe Landing • 6-7pm
COMMUNAL PICNIC: Anishinaabe Picnic | Chef Candace
Pre-order online until FRI Aug 5, 10pm

Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal foods. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
—–

Venison chili with baked scone
This venison chili combines ingredients whose history lie at the heart of American indigenous foodways — tomatoes, chiles and beans — with local ground venison, vegetables and spices, to create a hearty bowl of comfort food. Served with a baked ‘scone’, a lighter version of simple flatbreads like bannock, and served with delicious maple butter.
Also available vegetarian.

Garden Salad
Fresh and summery mixed greens with carrots, cucumbers, and cherry tomatoes, dressed in Chef Candace’s signature vinaigrette.

Wild Rice with Berries
Wild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related), it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty, organic, wild rice is hand-harvested in Saskatchewan, and served with yogurt, summer berries and local maple syrup for touch of sweetness.
—–

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/communal-picnic-anishinaabe-picnic-chef-candace/

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