Shawn & Anton draw their inspiration from the diversity of Toronto and its melting pot of cultures and flavours from around the world. Direct access to their experimental sustainable farm allows them access to superior ingredients not limited by shelf life or seasonality.
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Lime Garlic Shrimp
Charcoal-grilled shrimp marinated in garlic confit and served over a tropical fruit salad of mango, star fruit, and dragon fruit, given a South American twist with jalapeños, roasted corn, lime and cilantro
$7
Fish Tacos
Crispy battered fresh cod served on a hand-pressed corn tortillas with fresh pico de gallo and lime sour cream. Served with black bean salad.
$10
Homemade Ice Cream
Real Vanilla with coffee, brown sugar, sea salt sprinkle
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Chocolate Basil with chocolate curls and basil garnish
$5
Prix Fixe Menu
Shrimp + Tacos + Ice Cream
$20
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Shawn Pahwa — Chef
Shawn earned several distinctions while studying culinary arts at George Brown College in Toronto. While holding multiple positions at various O&B restaurants, Shawn attended Ryerson University where he earned his Bachelor of Commerce in 2013.
Anton Cobzev — Manager
After graduating from the University of Ontario in 2009, Anton took an interest in computer systems &, drawing from his mechanical experience, began designing new agriculture technologies aimed at providing a more sustainable means of production.
In addition to being partners in Mise en Place Catering Co. Shawn & Anton are working on sustainable greenhouse technologies that integrate state-of-the-art pressurized irrigation systems which allow them to passively regulate the growing environment, harness solar energy, capture rainwater, and use our water extremely efficiently. Their goal is to develop a 100% self-sustaining modular greenhouses capable of operating in any geographical area, including those with limited access to water.
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Every Friday 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.
