Most traditional Carnival celebrations — like the famous Carnivals of Trinidad, Brazil or New Orleans — are celebrated just before austerity of Lent, ending on Fat Tuesday (Mardi Gras), the day before Ash Wednesday. Here in Toronto, Carnival is celebrated at the end of July into early August. This celebration brings out the unique stylings and influences from across the Caribbean and South America.
No Carnival celebration would be complete without lots of amazing food. For this Supper Club, Chef Winslow Taylor recreates the kind of generous spread that one would encounter at a true Toronto Carnival party — a collection of some of the favourite comfort foods inspired by the diverse Caribbean and South American diaspora in our city.
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Callalloo Soup
A slow-cooked soup made with coconut milk and callalloo (a leafy green similar to spinach), spiced with scotch bonnet pepper, pimento seeds and thyme.
Curry Goat
Ontario-raised goat leg pieces slow-cooked with Jamaican curry, garlic, scallions and thyme.
Jerk Chicken
Skinless chicken thighs marinated in classic jerk spices — allspice, scallion, garlic, scotch bonnet — and grilled over charcoal.
Macaroni Pie
Oven-baked pasta with a cheddar, mozzarella & parmesan sauce and topped with melted cheddar cheese.
Sweet Potato Curry
Sweet potatoes and black beans stewed with allspice-infused Jamaican curry and coconut milk
Island Style Coleslaw
Shredded cabbage and carrots in a light creamy dressing, with hints of paprika and thyme.
With coconut basmati rice & traditional pan-fried roti flatbread
Sweet Potato Pudding
A popular Jamaican dessert made from sweet potatoes, coconut milk and ginger.
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$50 +HST
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Winslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean Cuisine. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average, everyday food and elevate them to the next level, helping home cooks who want to eat healthy without sacrificing flavour. In 2013, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible.
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Every weekend The Depanneur invites a guest chef to host a fun, informal BYOB dinner party.
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