Outono no Brasil (Fall in Brazil) takes the exciting flavours of Brazil and transplants them to the Canadian harvest for this 3-chef collaboration.
Feijoada Fritters
Considered by many to be Brazil’s national dish, braised black beans and smoked bits of meats served with a series of side dishes, feijoada is too heavy for evening consumption. (It is usually accompanied by a nap in a hammock). We have decided to add a twist and serve it in fritter form, also a typical snack or dish to start off a meal in Brazil. The fritter will be topped with kale and smoked bacon.
Shrimp in a Pumpkin
This traditional, warm and delicious dish celebrates both autumn and the tropical flavours in Brazilian cuisine. Although combining cheese and shellfish is unusual in some cuisines, it is a common — and delicious — combination in Brazilian seafood dishes. As the name indicates, the creamy shrimp is served inside a pumpkin, giving it a festive autumn feel.
Dolce de Leite and Goiaba Pie
For dessert, a tropical take on the pumpkin pie, although with guava, dulce de leche and a graham crumb crust. Guava is a fruit widely loved by Brazilians, who drink it in juice form, make it into ice creams, jelly and more unusually, also love to eat it with cheese.
$40 +HST
Doors open at 7:30; Dinner at 8pm
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Having grown up in a multi-faceted cultural setting, Erica Bernhardt feels at home in Toronto’s complex food culture. She graduated from George Brown College in Culinary Arts and is currently cooking at The Beverley Hotel and Thomas Lavers Cannery and Delicatessen. Her interests also include urban gardening and food security. Unlike many of her peers, she still likes to cook at home and is proud to say she makes her own nutella and bacon.
Haley Polinsky‘s life is run by food. She can always be found doing one of the following with food: cooking, growing, eating, reading, drawing or thinking about her next meal. Haley graduated from the Pacific Institute of Culinary arts in 2009 and has been cooking in kitchens from Vancouver to Toronto since. Haley can currently be found cooking at Grand Electric.
Growing up as a child of restaurant owners, Sarah MacLean was exposed to food culture at a young age. After many summers earning her keep cooking, Sarah became interested in the many facets of the food industry from local backyard agriculture to food security and global food systems. Sarah is currently studying landscape architecture and hopes to one day design landscapes that engage both food and urban planning issues.
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The Rusholme Park Supper Club invites guest chefs, amateur or professional, to prepare a multi-course dinner at The Depanneur. We push all the tables together and everyone eats together with the chef in a BYOB, family-style dinner party.
