Pre-order online until THU Apr 29, 10pm
Pick up on FRI Apr 30, 6-7:30pm
Romanian cuisine, like Romania itself, is a combination of influences: Balkan, Ottoman, Austro-Hungarian all layered on top of a history stretching back to the Roman Empire from which it gets its name. Romanian emigre Raluca Cojocariu has pursued many diverse culinary interests, personally and professionally, but this menu is inspired by family and friends’ recipes; a personal collection of edible memories. But, just like memories, they have been shaped with a few personal twists here and there.
Mini Pie Duo: Leek & Feta and Sauerkraut & Dill
Leeks are popular in traditional Romanian cooking, eaten raw with salt and cured pork belly, used in soups, pies and stews. Sauerkraut pies (Varzari) are often prepared for Lent with the last of the homemade fermented cabbage.
Oversized, juicy meatballs (more like chubby patties or torpedos), made with a mix of ground beef and pork, carrots, garlic, onion and lots of fresh herbs, and rolled in coarse corn grits before frying for a little extra crunch.
Also available #vegetarian: zucchini and cheese patties.
Served with bulz, a mamaliga (yellow corn polenta) cake cooked with milk and crumbled feta, crisped in the oven and finished with a quail egg on top; plus smashed baked potatoes with butter and chopped parsley, and sour cream, garlic and parsley sauce on the side.
Tomato Juice Cake
An unusual dish with a mysterious history — and no, it does not taste like tomatoes! Campbell’s lays claim to 2 versions that use its Cream of Tomato soup; a steamed Christmas pudding version from the 20’s and frosted cake that become popular in the 60’s. The acidity of the tomatoes helps activate the rising agents, and give the cake an attractive russet color. It’s uncertain if these promotional recipes influenced this particular cake, but the premise has come to be adopted as a component of this Romanian dessert. Layers of cake are interleaved with a lemony semolina (cream of wheat) custard and thick stripe of sour plum jam through the centre, and the whole thing sets overnight.
Beef & Pork, Vegetarian, or 1/2+1/2
Romanian Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM
Raluca Cojocariu is a chef and food entrepreneur. She travels to eat and learn new recipes. She loves farmer markets, food stories and new ingredients. She completed her chef training at George Brown College and her most recent work experience includes the Distillery Events kitchen and her own catering project, Aracataca.TO.