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THU Aug 4 Dali_banner

July 18, 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 lensenater2022-07-18 09:26:482022-07-18 09:26:48THU Aug 4 Dali_banner

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#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/
THU Aug 4: 🇹🇳 Casbah Flavours | Dali Chehimi THU Aug 4: 🇹🇳 Casbah Flavours | Dali Chehimi; SUN Aug 7: 🍁 Anishinaabe Picnic | Chef Candace
#ActFast! Must pre-order by Fri night! SUN Jul 31 #ActFast! Must pre-order by Fri night! SUN Jul 31 - COMMUNAL PICNIC: Paella Picnic | Jose Arato The Bentway Studio at Canoe Landing • 6-7pm Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice, saffron, pimentón (smoked paprika), olive oil and the large, shallow paellera pan from which the dish gets its name. —– Arugula, Chèvre & Beet Salad Fresh and colourful, this classic combination of flavours is finished off with a mix of toasted seeds for a bit of crunch, and a side of crusty bread. Chicken & Chorizo Paella One of José’s signature dishes, this delicious paella features fresh chicken and paprika-infused Spanish chorizo sausage, with onion, garlic, tomatoes, green peas and red peppers, all cooked together with short-grain rice in a saffron-scented sofrito and rich chicken stock. Also available vegetarian: lima bean, chickpeas & peppers paella prepared with a saffron-infused vegetable stock Crema Catalana A traditional Spanish dessert similar to creme brûlée, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard, and the crisp sugar crust is traditionally caramelized using a special small round hot iron. Contains dairy, eggs —– Chicken & Pork, Vegetarian, or 1/2+1/2 Spanish Picnic for 2 $59 • for 4 $109 • for 6 $159 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-paella-picnic-jose-arato/
#UpNext SUN Jul 31 - COMMUNAL PICNIC: Paella Picn #UpNext SUN Jul 31 - COMMUNAL PICNIC: Paella Picnic | Jose Arato The Bentway Studio at Canoe Landing • 6-7pm Pre-order online until FRI July 29, 10pm Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice, saffron, pimentón (smoked paprika), olive oil and the large, shallow paellera pan from which the dish gets its name. —– Arugula, Chèvre & Beet Salad Fresh and colourful, this classic combination of flavours is finished off with a mix of toasted seeds for a bit of crunch, and a side of crusty bread. Chicken & Chorizo Paella One of José’s signature dishes, this delicious paella features fresh chicken and paprika-infused Spanish chorizo sausage, with onion, garlic, tomatoes, green peas and red peppers, all cooked together with short-grain rice in a saffron-scented sofrito and rich chicken stock. Also available vegetarian: lima bean, chickpeas & peppers paella prepared with a saffron-infused vegetable stock Crema Catalana A traditional Spanish dessert similar to creme brûlée, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard, and the crisp sugar crust is traditionally caramelized using a special small round hot iron. Contains dairy, eggs —– Chicken & Pork, Vegetarian, or 1/2+1/2 Spanish Picnic for 2 $59 • for 4 $109 • for 6 $159 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/communal-picnic-paella-picnic-jose-arato/
Congrats to Marc Kusitor @choptimecatering and Dan Congrats to Marc Kusitor @choptimecatering and Dan Holloway @urbanacornca - their Creole vs Kreyól Communal Dinner is #SoldOut! Exploring the complex interweaving of French colonial and African diaspora histories, this promises to be an exquiiste dinner by two thoughtful, talented chefs. Lots more exciting Commual Dinners & Picnics coming up this summer — check out the upcoming menus at https://thedepanneur.ca/communal-table-2022/
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