What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist! #Vegan & #GF options available!
In Russia, there are more vegetables available than meat, so one of the popular soups people eat all year round, hot or cold, is this beetroot soup with cabbage, carrots, onions, dill and served with lemon, sour cream and a wedge of dark Russian rye bread.
#GF, #Vegan sour cream available.
Mushroom Blintzes 2 for $7
Flour has always been easy to come by in Russia, so generations of cooks have become adept at rolling out doughs into every shape, texture and size imaginable. These thin crepes (blin) are filled with mushrooms, cheese and potato, and served with sour cream.
Chicken Kotleti $14
Classic Russian kotleti — minced chicken patties made with, eggs, onions, garlic & dill — are similar to meatballs, but flavoured and shaped a bit differently. Lightly pan fried and served with mayo, kotleti are the beloved “chicken nuggets“ of countless Russian children. Served with vinigret (Russian beetroot salad) and plov, a Russian rice pilaf with carrots, celery, red peppers, parsley, garlic & onions cooked in a homemade veggie broth.
#Vegan & #GF kotleti — jackfruit with chickpea flour — also available
Chef Doris’ Famous Bliss Cake $7
Layers of creamy sunflower & coconut–based chocolate and vanilla creams, with raspberries and maple-candied pecans. #Vegan & #GF
Prix Fixe Menu $25
Choice of Borscht –or– Blintzes + Kotleti + slice of Bliss Cake
Chef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts, teaches interactive culinary classes, caters private events, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you! | chefdorisfin.com
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.