Homemade apple sauerkraut, with avocado and labneh (a pressed yogurt cheese) marinated in olive oil, served with grilled lemon focaccia, and accompanied by an Ontario tomato, corn and peach salad.
An Italian hand-crafted fermentation that takes your taste buds from Milan to the apple orchards of southern Ontario. We’ve paired this early Fall kraut with fresh Greek cheese, creamy avocado and Ontario’s freshest tomatoes, peaches, corn and warm, savoury home-made lemon and Italian sea-salt focaccia.
$12 (tax included)
For dessert, sprouted oatmeal chocolate and raisin cookies, spiked with earl grey and lavender. $2
Ali Morrow is a journalist who loves to cook. She’s made her Kitchen Sink Kale Salad and homemade focaccia at The Dep. And her curried kale and lentil soup and homemade focaccia have appeared at the Toronto Underground Market.
Keton Motta-Freeman has eaten Ali’s food. He cooks strictly Italian food but has a curious love for Sauerkraut. They share a love of cheese, warm bread and avocado. It is a rare, peculiar and notably unfortunate day when their cooking doesn’t involved all of the above.
Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. Learn more about our Drop-In Dinners