The Depanneur + The Bentway Communal Picnics 2022
Pick-up picnics in the heart of the city.
SUN Aug 7 • The Bentway Studio at Canoe Landing • 6-7pm
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.
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.
Meat, Vegetarian or 1/2+1/2
$59 for 2 • $109 for 4 • for 6 $159
ORDERING FOR THIS EVENT IS NOW CLOSED
Chef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities, gain knowledge about food, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)!
Pay It Forward
At check out, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity.