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August 25, 2014/0 Comments/by lensenater

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Foraging for golden chanterelles in rural Nova Sco

Foraging for golden chanterelles in rural Nova Scotia

It’s Official - The Dep Cookbook is on its way!

It’s Official - The Dep Cookbook is on its way! @simonschusterca

The Depanneur Cookbook — equal parts memoir, manifesto and cookbook — features amazing stories, beautiful photography by Ksenija Hotic, and showcases 100 recipes from 100 cooks representing more than 80 nationalities.

Launched on Kickstarter in Nov 2020, The Depanneur Cookbook reached its original goal of $20,000 in only 18 hours, and went on to become the most-funded Canadian cookbook project ever! To celebrate, we committed $5 per pre-ordered book (>700 of them so far!) towards Kiva microloans to women food entrepreneurs in the developing world.

If you have a Depanneur Gift Certificate, you can use it to pre-order a book on The Depanneur website.

Pre-Order the book in Canada at Amazon.ca, Indigo, or your favourite local bookseller, and in the US via Simon & Schuster.

12 last-minute tickets have become available for C

12 last-minute tickets have become available for COMMUNAL TABLE: Mdaamiin Giizis (Corn Moon) by Dashmaawaan Bemaadzinjin at The Bentway on THU August 17
They are available on a first-come, first-served basis and can be purchased on our website
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In August falls the ninth moon of Creation, Mdaamiin Giizis, the Corn Moon, during which time we learn about the cycle of life. Each cob of corn has thirteen rows of multicoloured seeds which represent all the spirits waiting to begin their Earth Walk. These will be the future generations for whom we must prepare. Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients, and offer an experience to see food as we understand it – a way to build meaningful relationships.
Dashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program, to support their mission to provide fresh, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community.
—–

This dinner will feature a creative menu inspired by traditional indigenous foodways, featuring local, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.August’s menu is inspired by a Mediterranean/Middle Eastern fusion; all vegetables used are seasonal.

Venison or Vegan (wild rice, mushrooms, walnuts and pumpkin seeds) Kofta
with Sumac Tahini Sauce

Wild Rice Biryani
with Summer Harvest Vegetables

Middle Eastern Corn Salad
Baked Peaches
with Maple Whipped Cream
—–

Meat or Vegetarian
Mdaamiin Giizis (Corn Moon)
$40 pp + HST
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https://thedepanneur.ca/event/communal-table-corn-moon-dashmaawaan-bemaadzinjin/

@dashmaawaanbemaadzinjin @thebentway

🍽️ Just a few tix left for Communal Table din

🍽️ Just a few tix left for Communal Table dinners in August & September — GET 'EM WHILE THEY LAST!

Too good not to share - h/t @porkninjason

Too good not to share - h/t @porkninjason

⚡️ Communal Table at The Bentway is selling ou

⚡️ Communal Table at The Bentway is selling out fast!

Thanks to everyone who came out to the very special Summer Solstice Feast by Dashmaawaan Bemaadzinjin. I cannot think of a better way to celebrate National Indigenous People's Day. This meal, on this day, was itself a kind of living Land Acknowledgement. More than just words, it acknowledged what it means to live here, in this place, in the shadow of its history. It speaks to our terroir, the flavours of the land, a communion with the food and culture that emerged from an intimate, thousand-year-long relationship with this landscape and its seasons. Miigwech — thank you — to Laurie, Leanne and the Dashmaawaan team, including support from Fort York Historical Site. for putting together an unforgettable evening. There are still tickets available for their Mskomini Giizis (Raspberry Moon) Dinner on Thursday, July 20, and tickets for their August and September events will be released in July.

@thebentway @dashmaawaanbemaadzinjin

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Things we do
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