Much Russian Eastern and European food – full of diverse cultural traditions developed across a vast geography and long history – remains relatively uncommon in Toronto (at least south of Steeles).
Building on a rich tradition of simple but satisfying dishes based around staples like wheat, fish and vegetables, many consider Russian cuisine the next frontier in modern cooking. Roman Kliotzkin is excited to share his contemporary interpretation of classic Russian dishes, especially for people perhaps trying this food for the first time.
Potato, Herring Two Ways
Smoked and marinated herring with baby potatoes, beets, eggs, pickled shallots and sunflower mayo
Sauerkraut Soup (Shchi)
Rich beef broth with sauerkraut, celery root, creme fraiche and rye croutons
Pastry, Lamb and sour plum sauce
Open-faced pastry with potato, onion, and dill, topped with pulled lamb shoulder and sour plum and walnut sauce
Traditional Russian dumplings filled with braised oxtail, cabbage and onion on top of yogurt and brown butter sauce.
Crepes with Farmer’s Cheese and Fruit (Bliny)
Russian crepes filled with farmer’s cheese and redcurrant coulis
Roman Kliotzkin dreams of doing something cool with food, one day. With pop-up dinners at the Belljar Cafe and the Monarch Tavern under his belt, he blends Eastern European cuisine with modern techniques and seasonal ingredients.
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.