Trial and error, testing new ideas, and taking risks; failure is a big part of cooking & creativity. Danny Pagett developed these tacos for a conversation series on the theme of failure. After drafts and iterations, and the feedback of some adventurous roommates, these tacos are now tried, tested and true!
Honeydew Gazpacho 6
Chilled spring soup of honeydew, cucumber, jalapeño, and mint
TACOS (3, any combination) $12; extra tacos $4
Pulled Beef | Beef slow braised in tomato and pickle (!) juice with chilies, garlic, lime and smoked paprika
Red Lentil | Lentils cooked in vegetable stock with chilies, garlic, lime and smoked paprika.
Tacos are served on fresh white corn tortillas (GF), topped with guacamole and lime-dill coconut crema, alongside Napa slaw, house made hot sauce and a few crispy tortilla chips.
Frozen ginger-lime coconut custard $6
with pink peppercorn and lime-granola crumble
Prix Fixe Menu $23
Gazpacho + 3 Tacos + Frozen Custard
Danny Pagett is a self-taught cook. With 12 years experience in the food industry as a server and bartender, he has developed a cooking style through a combination of observing and chatting with the chefs he has worked with, combined with plenty of at-home experimentation. He believes that the world would have more great cooks if everyone wasn’t so afraid of failing with their cooking. You can find some of Danny’s experiments on his Instagram @danquo.
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.