This event takes place at Lokum Eats, 23 St. Johns Rd.
COOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook, whose stories and recipes wove the history of The Dep.
This elegant dinner harkens back to the original menu of Tuba’s very first Supper Club at The Depanneur at the beginning of 2020, when she was a freshly minted George Brown grad. Since then she became a regular feature at The Dep, bringing her distinctive take on Turkish cuisine to several Pick Up Diners during the Covid lockdown as well as several sold-out Communal Table events at the Bentway. I’m delighted to celebrate her contribution to the cookbook at Lokum Eats, her fabulous new restaurant in the Junction.
NOTE: This event has two parts: from 5:30-6:30 we are open to the public, anyone can stop by to grab a drink and some delicious manti (included for ticket holders), purchase a copy of The Depanneur Cookbook, have their copy signed, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30, the room will close and ticket holders will be seated for dinner. Optionally, dinner guests can choose to pre-order a copy of the book when they buy their tickets, which entitles them to a $5 discount on the ticket.
©The Depanneur Cookbook 2024; Photo: Ksenija Hotic
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of inspired dishes.
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AMUSE BOUCHE
Manti: these small, labour-intensive Turkish dumplings are tiny pockets of happiness, slathered in a heavenly combination of yogurt, butter and spices.
MEZZE
Zeytin Piyazi + Muhammara: delicious olive and red pepper dips, served with house made fresh bread
APPETIZER
Borek: caramelized onions and leeks wrapped in delicate yufka pastry, served over a béchamel sauce, topped with fried leeks.
MAIN
Hünkar Beğendi: “Sultan’s Delight” [Beef or Vegetarian] — luscious roasted eggplant base topped with beef or vegetables in a spiced tomato gravy, served with rice and arugula salad with pickled onions, pomegranate seeds and pomegranate vinaigrette
TRIO OF DESSERTS
Candied Pumpkin: pumpkin chunks cooked in simple syrup and spices, served with tahini and walnuts
Revani: semolina and lemon cake, topped with plum & sour cherry compote
Labne Cheese Pudding: with chocolate sauce
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Tuba Tunç was a marketing professional in Istanbul for 10 years, but her true passion has always been cooking. Through countless dinner parties for friends and family, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College, Tuba has founded Lokum Eats, a restaurant in Toronto’s Junction neighbourhood where she showcases traditional Turkish & Ottoman cuisine. @lokumeats
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The Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
