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July 18, 2022/by lensenater

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Upcoming Events

Thu 11

COMMUNAL DINNER: Indonesian Rijsttafel | Elita Rocka

August 11 @ 6:00 pm - 8:00 pm

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

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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.
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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.
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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/

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Things we do
The Depanneur Cookbook
Event Calendar
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