NEWCOMER KITCHEN — December 8

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Kibbeh Summaqiyah كبة سماقية

[beef ] Kibbeh summaqiyah  كبة سماقية
Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture, are fried and then cooked a tangy, dark red sumac-infused sauce with lots of onion and sometimes eggplant and/or lamb as well. Served with Rez bel Shairieh (rice with vermicelli)

[vegetarian] Kibbeh summaqiyah  كبة سماقية
Vegetarian kibbeh, with a bulgur and potato dough and a mushroom and walnut filling, also cooked in a tangy sumac sauce

Tabbouleh  تبولة‎‎
Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint, tomato and onion, with a scattering of bulgur, and seasoned with olive oil, lemon, and salt.

Mahalabia  مهلبية
A delicate milk and semolina pudding scented with rose water and garnished with pistachio and a touch of coconut.

$20 +HST


FOR TWO WEEKS ONLY!

Holiday Cookie Box by Newcomer Kitchen!

nk-cookie-box20 delicious homemade Syrian cookies — a perfect gift!
(If you can resist eating them yourself!)
Add one to your Thursday order for $20.


Meals are available for pickup from The Depanneur,
1033 College Street (between Dufferin & Dovercourt) from 6–7pm
foodora sponsors FREE Delivery within 3km radius
Delivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers
647-676-6486  |  liamgordonwoolacoot@gmail.com

Meals go on sale on Tuesday at 7am.
Please indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout.

>> PURCHASE HERE <<


Newcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks.

We also offer 1 spot to help/hang out in the kitchen, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this, which will go to topping up the $ we have to share with the cooks. This is available for purchase online, on a first-come, first-served basis.

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!
—–

Help us take this idea into any restaurant kitchen, in any city in the world!
http://bit.ly/2gpUUu8

Learn more about the Newcomer Kitchen project.
http://newcomerkitchen.ca/

Newcomer Kitchen Brunch at Butler’s Pantry

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We invite you to join Newcomer Kitchen at Butler’s Pantry for Toronto’s first authentic Syrian brunch!

brought to you with the generous support of Westbank

This is the first official public Newcomer Kitchen spin-off project, in a trial-run, limited seating engagement. Come enjoy a lavish spread of traditional Syrian home cooking prepared by the talented cooks of Newcomer Kitchen.

Every Sunday until December 18 — SOLD OUT

NEW SATURDAY SEATINGS AVAILABLE!

Prix fixe menu — sold in pairs of 2 — $30 per person

11am, 12, 1 & 2 pm — Tickets must be purchased in advance
(note: each seating is for nearly 2 hours; no one wants to rush Sunday Brunch!)

LOCATION

Butler’s Pantry, 591 Markham Street, Toronto, ON M6G 2L7 View Map


Shay
Bottomless tea!

MEZE (all included, for sharing for 2 people)

Khabaz Saj
Warm flatbread prepared on the domed sag oven
With za’atar and olive oil for dipping

Labneh
Homemade yogurt cheese balls cured in olive oil and seasoned nigella and sesame seed

Kebbeh Bel Sayniyeh
Baked bulgur dough stuffed with walnuts, potatoes, onions, tomato and pomegranate

Baba Ganouj
Smoky eggplant dip with tahini, pomegranate molasses, walnuts and pomegranate seeds

Salatet Na’ameh
Fresh salad of finely chopped tomato, cucumber & onion with lemon, olive oil and mint.

Mukhallat & Atun
Pickled turnips and wild cucumbers; sun-dried black olives spiced with herbs, lemon and Aleppo pepper

Khdarawat
Selection of fresh vegetables to accompany the meal

MAINS (choice of one)

Jazmaz
The Syrian version of the classic Middle Eastern shakshouka; sunny eggs cooked in a rich, chunky tomato sauce with garlic and olive oil.

Fattet Maqdoos
Crispy pita bread, topped with baked eggplant, yogurt- tahini sauce, caramelized onions, pine nuts & parsley. Vegetarian -or- with awarma (confit halal beef)

Beid bel Toum
Syrian hash! Eggs scrambled with potato and whole confit garlic cloves, garnished with pine nuts and herbs.
Vegetarian -or- with awarma (confit halal beef)

Salatet Sabaneh
Wilted spinach tossed with a warm sautée of chickpeas, mushrooms and onions, garnished with lemon & olive oil
Vegan -or- topped with an olive-oil fried egg.

SWEETS, FRUIT & NUTS

Helawiyaat
Figs stuffed with walnuts & dates stuffed with almonds, with grape molasses and tahini for dipping.

Namoura
Semolina and yogurt cake, topped with an almond and infused with orange blossom syrup

Barazek
Buttery pistachio and sesame cookie

Beverages available a la carte | Gratuity not included

 

>> PURCHASE HERE <<

 


Butler’s Pantry + Newcomer Kitchen + Westbank

Newcomer Kitchen invites Syrian newcomer women to share their remarkable cooking skills through collaborations with local restaurants. newcomerkitchen.ca

Butler’s Pantry has become a Toronto institution, serving international comfort foods since 1985. butlerspantry.ca

Westbank is Canada’s leading residential and mixed-use real estate development company, committed to including affordable and social housing, non-profit community partnerships, and accessible public space in all of its projects. westbankcorp.com

Newcomer Kitchen Brunch at Butler’s Pantry — SUN Nov. 20

nk-brunch-collage_2

We invite you to join Newcomer Kitchen at Butler’s Pantry for Toronto’s first authentic Syrian brunch!

This is the first official public NK spin-off project, in a trial-run, limited seating engagement. Come enjoy a lavish spread of traditional Syrian home cooking prepared by the talented cooks of Newcomer Kitchen.

Prix fixe menu — sold in pairs of 2 — $30 per person
3 seatings — 11am, 12 & 1 pm — Tickets must be purchased in advance

>> PURCHASE HERE <<

—–
Shay
Bottomless tea!

MEZE (all included, for sharing for 2 people)

Khabaz Saj
Warm flatbread prepared on the domed sag oven
With za’atar and olive oil for dipping

Labneh
Homemade yogurt cheese balls cured in olive oil and seasoned nigella and sesame seed

Kebbeh Bel Sayniyeh
Baked bulgur dough stuffed with walnuts, potatoes, onions, tomato and pomegranate

Baba Ganouj
Smoky eggplant dip with tahini, pomegranate molasses, walnuts and pomegranate seeds

Salatet Na’ameh
Fresh salad of finely chopped tomato, cucumber & onion with lemon, olive oil and mint.

Mukhallat & Atun
Pickled turnips and wild cucumbers; sun-dried black olives spiced with herbs, lemon and Aleppo pepper

Khdarawat
Selection of fresh vegetables to accompany the meal

MAINS (choice of one)

Jazmaz
The Syrian version of the classic Middle Eastern shakshouka; sunny eggs cooked in a rich, chunky tomato sauce with garlic and olive oil.

Fattet Maqdoos
Crispy pita bread, topped with baked eggplant, yogurt- tahini sauce, caramelized onions, pine nuts & parsley. Vegetarian -or- with awarma (confit halal beef)

Beid bel Toum
Syrian hash! Eggs scrambled with potato and whole confit garlic cloves, garnished with pine nuts and herbs.
Vegetarian -or- with awarma (confit halal beef)

Salatet Sabaneh
Wilted spinach tossed with a warm sautée of chickpeas, mushrooms and onions, garnished with lemon & olive oil
Vegan -or- topped with an olive-oil fried egg.

SWEETS, FRUIT & NUTS

Helawiyaat
Figs stuffed with walnuts & dates stuffed with almonds, with grape molasses and tahini for dipping.

Namoura
Semolina and yogurt cake, topped with an almond and infused with orange blossom syrup

Barazek
Buttery pistachio and sesame cookie

—–
Beverages available a la carte | Gratuity not included

on Facebook
on Eventbrite

Newcomer Kitchen invites Syrian newcomer women to share their remarkable cooking skills through collaborations with local restaurants. newcomerkitchen.ca

Butler’s Pantry has become a Toronto institution, serving international comfort foods since 1985. butlerspantry.ca

WORKSHOP: Syrian Home Cooking with Newcomer Kitchen

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MONDAY, Oct. 10  |  10am-5pm
An all-day cooking workshop on Thanksgiving Monday!

Back in the spring, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation, serving up 50 meals of traditional Syrian home cooking every week.

In that time, many people have expressed tremendous interest in learning some of these fabulous recipes, so for this Thanksgiving Monday, The Dep and Newcomer Kitchen are teaming up to offer a full-day, hands-on workshop delving into a some of our most popular Syrian dishes. The class will be led by Rahaf Al Akbani, one of Newcomer Kitchen’s coordinators, along with 2 of our talented Syrian cooks, and facilitated by The Dep’s Emily Zimmerman.

The class will cover a number of delicious and traditional Syrian recipes, and will include a meze lunch and food to take home.

— Morning —
Mutabal kousa  متبل كوسا 
Syrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the zucchinis when they are cored to make Kousa Mahshi is not thrown out, but rather cooked up and combined with tahini and lemon to transform it into a subtle and delicious meze dip akin to baba ganoush.

Kibbeh bel Senia  كبة بالصينية
Kibbeh is one of the most quintessential Syrian dishes, made from a thick dough of bulgur (steamed, dried and cracked whole wheat). Many types of kibbeh are individually stuffed, shaped and fried, which can be very labour intensive, but this delicious vegetarian kibbeh is stuffed with a combination of walnuts, potatoes, onions, tomatoes and pomegranate seeds, garnished with pine nuts, baked in a tray like brownies!

Salateh Naameh  سلطة ناعمة
This essential Mediterranean salad can be found throughout the middle east, with tomatoes, cucumber, and white onion are finely diced and seasoned with olive oil, mint and lemon juice.

Khabaz Saj (خبز الصاج)
A simple fresh flatbread, handmade on the traditional domed oven of the same name.

LUNCH

— Afternoon —
Kousa Mahshi  كوسا محشي
Stuffed zucchinis were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Most popular are the beautiful, pale green young marrow or summer squash, but regular zucchinis work just fine. They are hollowed out with a special implement called a manakra (an apple corer works well in a pinch), and stuffed with a mix of ground halal beef and rice, or a spiced rice mixture for a vegetarian option.

Namoura  نمُّورة 
An classic Syrian dessert, a rich buttery semolina and yogurt cake, garnished with almonds and drizzled with a orange-blossom infused syrup.
—–

$125 +HST

>> PURCHASE HERE <<

—–
Newcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun, social setting. Meals are prepared and packaged, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and has paid out over $16,000 directly into the community in only a few months.

Proceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!

Learn more about the Newcomer Kitchen project.

—–
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

2016: The times are a-changin’…

 Hey y’all… Can you believe The Dep has been putting out interesting food things for nearly 5 years?!? You can expect more great culinary adventures in 2016; I’m presently working on nailing down some moving parts, but here are some of the changes you can expect in the new year:
  • We’ll be keeping our great hands-on Monday Workshops and weekend Supper Clubs. We haven’t raised the prices in 5 years, so starting in 2016, these events will be $50 (+HST).
    NOTE: if you buy Gift Certificates before Dec. 31, you’ll pay the 2015 price ($40), but can apply it towards any 2016 event!
  • We’ll be keeping our Friday-night Drop-In Dinners, with a different guest cook every week; The Dep is still committed to being a showcase for all the amazing amateur & professional culinary talent we have in Toronto.
  • We will be winding down our Tues, Wed and Thurs-night Drop-In Dinners. It’s hard to let them go, as I love cooking for our community, and have really enjoyed working with the talented Emily Zimmerman who has run our great vegan nights in collaboration with Fresh City Farms. You can be sure that she will continue to be a regular fixture at our Workshops, Drop-In Dinners & Supper Clubs.
  • I will converting my own Tuesday Drop-In Dinner and the great Table Talks series into a ticketed monthly event so I can offer our guest speakers a honorarium in addition to dinner.
  • B.K., the Free Range Human, continues his fantastic Thick Cut Brunch every Sat & Sun, and we’re presently scheming on ways to get even more amazing breakfast & lunch into your mouths.
  • The Dep will still be available to rent for Private Events, both on weekends, and now we will be able to accommodate private workshops, team-building events and dinners on Tuesday, Wednesday & Thursday nights as well.
The Dep will be CLOSED Dec 21–Jan 15 for a bit of a holiday break and a chance to put some of these changes in place. Brunch will continue every weekend throughout the break, plus stay tuned for details on a special New Year’s Day Brunchtacular event.

TABLE TALK: Lehee Lev

Lehee lev

Lehee Lev says she’s as passionate about sweet potatoes as she is about health. Which is about as much as her willingness to open her own wellness practice Whole Self Fitness.

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TABLE TALK: Dawn and Ed Rek

dawned

Dawn and Ed Rek, a former bread baker and chef respectively, are in their 8th year as local artisanal cracker makers at Evelyn’s Crackers where they bake, package, label and deliver to vendors around Toronto as well as having a rooted presence at several local farmer’s markets since 2008. Read more

TABLE TALK: Ksenija Hotic

Ksenija Hotic_Boz

Photo Credit Rick O’Brien

Last week marked the Hotic family’s arrival in Canada precisely 20 years ago. Ksenija Hotic, a photographer and fan favourite at the Dep, passed around childhood photos along with home-smoked sujuk and basturma (pastrami’s precursor) from her family in Rexdale.  Read more

TABLE TALK: Vanessa Yu

caterto

For an aspiring caterer to do well in an industry cornered by large food service providers is more daunting than most realize. Perhaps this isn’t news to you.

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TABLE TALK: Jose Arato

jose rebecca

Photo Credit KATHY HO

Once an accountant in Venezuela, Jose Arato’s life and career is one of transition and exploration. Arriving in Toronto some 13 years ago, Jose’s passion for food led him from culinary school to a job as a creative pastry chef working mostly in the wedding industry. Read more