Pre-order online until TUE Dec 14, 10pm
Pick up on WED Dec 15, 6-7:30pm
Tourtière – the iconic French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. Chef Sonya Gammal is a true tourtière aficionado whose time-tested recipe has become a much-anticipated annual holiday tradition, but is comforting and delicious any time of year.
“This is the best Tourtière I’ve ever had! And the crust is absolute perfection! As a former Montrealer, I consider myself a connoisseur of Québec meat pies, having spent years enjoying Tourtière made by French Canadian grannies. My only regret is that my freezer is small and I couldn’t buy more…” — H. Atas
Butternut Squash Soup
Simple and delicate with accents of citrus and thyme.
Tourtière ‘Pot Pie’
Individual mini ‘pot pies’ filled with the classic Quebecois tourtière filling: a hearty mix of a savoury mix of vegetables and lightly-spiced ground beef & pork, topped with a handmade organic flour crust. Served with a fresh green salad topped with roasted beets, crumbled chevre, and a maple mustard cider vinaigrette.
Also available #vegetarian with a delicious lentil and mushroom filling.
Apple Upside-Down Cake
In this Canadian cousin of the famous French Tarte Tatin, the fresh apples placed at the bottom of the cake caramelize beautifully in the oven, revealed when the cake is inverted and drizzled with a velvety salted caramel sauce.
Meat, Vegetarian, or 1/2+1/2
Tourtière Dinner — $48 for 2 • $90 for 4
Whole Frozen Tourtières | 8.5″ | serves 4-6
Beef & Pork $24 | Lentil & Mushroom $22
FROZEN TOURTIERES ARE SOLD-OUT; I AM WORKING ON POSSIBLY ARRANGING A 2ND BATCH FOR PICK UP NEXT WEEK, WILL KEEP PEOPLE POSTED VIA FB, IG & OUR EMAIL NEWSLETTER
Cranberry Sauce (with hints of clove and orange)
200 mL jar | $8
THANKS EVERYONE FOR YOUR SUPPORT – THIS EVENT IS NOW SOLD OUT!
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Chef Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. She has followed a local and sustainable food path from her apprenticeship under Chef Jamie Kennedy, to her work at the West End Food Co-Op, to her popular knife skills and sourdough baking workshops at the Depanneur.
TW @SarnsTaste | IG: @sarns.taste | sarns.ca