$1 from each dinner will go to the Red Cross Typhoon Haiyan Relief Fund.
Chef Maybel Moore has been working in kitchens since the age of sixteen, starting out as a prep cook in her hometown of London, Ontario. After graduating from George Brown College Chef School, Maybel spent eleven years as sous chef at West Queen West’s bar_one, the recently closed and much loved Southern Italian restaurant. These days Maybel can be found raising her family and turning out killer brunch fare at The Three Speed in Bloordale. After 20 years in the food business, Maybel is known as a trusted chef and passionate baker, who is now ready to turn her keen abilities to the nom-noms of her childhood.
Tonight’s menu represents Maybel’s Filipino heritage, her favourite comfort foods, and her deep love for upside down cake. Together with her partner Erika Schweizenheimer, Lumpia Girls presents:
Chicken Adobo – Considered by many Filipinos to be the Philippines’ national dish, adobo is meat or sometimes seafood simply braised in vinegar, soy sauce, onions, garlic and bay leaf. There are many variations, this is the way Maybel’s mom taught her, served with steamed bok choy and jasmine scented rice.
Vegetable Lumpia Plate – Two vegetable lumpia with stir fried bok choy and jasmine scented rice. (Vegetarian)
$12 (tax in)
Lumpia – Filipino spring rolls filled with cabbage, carrots, celery, onions, and bean sprouts served with a dipping sauce of vinegar, minced garlic, chili flakes and black pepper served with jasmine scented rice and bok choy.
Sarsi-Cola: a delicious refreshing Filipino soft drink reminiscent of root beer
Caramel Apple Upside Down Cake served with whipped cream.
Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.