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DROP-IN DINNER: Piri-Piri in Little Portugal by Kyle Wyatt

May 8, 2015 @ 6:00 pm - 9:00 pm

Chef Kyle Thomas Wyatt of Craft Paper Catering fell in love twice: once with his girlfriend, and again with the world of amazing Portuguese food that her family introduced him to. A recent GBC grad, Kyle is combining his passion for from-scratch cooking with his new-found enthusiasm for the under-appreciated flavours of Portugal.

Portuguese food has all the hallmarks of the great Mediterranean food traditions, but rarely gets the attention afforded to its Spanish, French or Italian neighbours. Living in “Little Portugal” gives one a glimpse into the cuisine, but there’s a lot more to discovers than just rotisserie chicken and custard tarts.

Bolinho de Bacalhau $5
Salt cod (bacalhau) has long been a Portuguese staple, fished from the North Atlantic for centuries, as far West as the Grand Banks. These classic fritters combine the fish with potatoes, onions, parsley and oregano, fried until dark gold and crunchy, and served with a Piri-Piri tartare sauce.

Piri-Piri Chicken Sausage $12
These mild, homemade sausages are richly seasoned with paprika and oregano, a bit of lemon and vinegar, plus onions, and Portuguese pimenta (salted & fermented red pepper), served on fresh Blackbird Bakery buns slathered with a garlicky aioli. Each plate comes with a side of roasted potato wedges.

Arroz Doce $4
A favourite dessert, this creamy long grain rice pudding infused with lemon peel and topped with cinnamon.

Prix Fixe
Bolinho + Piri-Piri Chicken Sausage + Arroz Doce
$20
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Kyle Thomas Wyatt, a George Brown College graduate, was greatly influenced by his upbringing in rural Sault Ste Marie to source and use natural local produce. And thanks to a large italian community, his knowledge and skills in Italian cookery were fostered. He has an obsession with food and is always looking to find new techniques and ingredients. At the core of his cooking philosophy, everything comes full circle: our stewardship of the land begets healthy, flavourful food. After GBC, Kyle refined his butchery skills taking his passion to local farmers who shared a common philosophy, leading Kyle to begin building Craft Paper Catering.

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.

Details

Date:
May 8, 2015
Time:
6:00 pm - 9:00 pm
Event Category:

Organizer

The Depanneur
Phone:
416-828-1990
Email:
info@thedepanneur.ca
Website:
http://www.facebook.com/TheDepanneur

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
Phone:
416-828-1990
Website:
https://thedepanneur.ca/
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