Pre-order online until TUE May 11, 10pm
Pick up on WED May 12, 6-7:30pm
At the crossroads of Latin American and Caribbean culture, Panama’s cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up, presented with the skill and consideration of a contemporary professional chef and food stylist.
“When I feel nostalgic about Panama, these are some of the things that I like to make. The smells coming from my kitchen and the flavours make me immediately think of home.”
Ceviche de Mariscos
Citrus & ale marinated fish and shellfish with onions, garlic, chilies, parsley, cilantro. Traditionally served in Panamá with soda crackers
Also available #vegetarian: Ceviche de Palmito & Coliflor (Hearts of Palm & Cauliflower Ceviche)
Arroz con Pollo
This traditional Panamanian chicken & rice gets its beautiful golden colour from the addition of achiote (annatto) to the sofrito base that the chicken is braised in. Tender rice, tomatoes, peppers, sweet peas, green olives and culantro round up the dish.
Also available #vegetarian: Arroz “Sin Pollo” pero con Más Vegetales (Rice without chicken but with more vegetables!)
Quesillo de Mango Mousse
It’s mango season! This is a light and airy version of a Latin American-style cheese cake flan. But instead of being baked, it’s whipped to mousse-like perfection and served on a brown butter Maria cookie crust and topped with mango caramel sauce.
Chicken, Vegetarian, or 1/2+1/2
Panameño Dinner — $48 for 2 • $90 for 4
BONUS: Rossy’s Supicucú Diablo’s Fuego Hot Sauce | 250ml $12
Chunky, smokey, garlicky and full of herbs and chilies, this sauce is not just about heat but also about flavour
This event is SOLD OUT. Thank you for supporting this event.
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30
Born and raised in Panama, Rossy Earle prides herself in infusing Latin American flavours into whatever she creates, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef, recipe developer and food stylist in Toronto, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks