Defining truly “Canadian” culinary experiences has always been a bit challenging, but anyone who’s ever been out for a night of drinking in Halifax knows that what goes down at “Pizza Corner” is about as Haligonian as it gets.
A relative of the Greek gyro or Turkish döner – a classic street food that can now be found in nearly every corner of the world in one form or another – it’s a akin to a giant spiced meatloaf, most often prepared on a vertical rotisserie. Meat is sliced off, piled onto a flatbread of some kind, and topped with a variety of toppings and sauces. Halifax has its own specific combination: tomatoes, onions and a uniquely sweet “donair sauce”.
I’ll be making my donairs from scratch, from a recipe apparently cribbed from the Halifax donair’s legendary birthplace, King of Donairs, courtesy of tonight’s guest speaker & East Coaster, Sheryl Kirby. Non-traditionally, I’ll be serving mine up with some roasted potato wedges and a cucumber & feta salad.
#vegan option available
7pm: TABLE TALK: Sheryl Kirby
Sheryl Kirby discusses Canadian foodways and their representation in long-form Canadian food writing (especially essays and fiction), particularly the lack of voices for immigrant and immigrant food stories.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.