A chance meeting-turned-longtime friendship has been the starting point for an epic culinary adventure for Gerald Fantone and Genevieve Kang. Tapping into their diverse Asian heritages (Gerald is Filipino and Gen has Chinese/Portuguese roots) they are discovering, inventing and mashing-up dishes inspired by the cuisines they ate growing up. Their creative and eclectic menu features traditional flavours and authentic ingredients in both classic and novel combinations that are delicious, nutrient-dense and naturally #glutenfree, #dairyfree, and #nutfree.

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Chicken Meatballs with Chinese Mushrooms + Consommé
Chicken with water chestnuts, shiitake mushrooms, black fungus, and Asian greens, served in a mineral-rich bone broth with ginger

Banana Blossom Fresh Rolls
Coconut sautéed chayote, heirloom carrots, and banana blossoms wrapped in rice paper and served with a sweet garlic tahini sauce

Filipino Menudo served with Coconut Pandan Rice
A colourful stew of boneless pork, potatoes, carrots, bell peppers, raisins, and peas in a thick liver and tomato sauce

Sichuan Green Beans
Wok-fried green beans in coconut oil with ginger, garlic, tamari, and fresh red chillies, topped with salt-preserved shrimp and ground chicken

Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)
Sticky rice dumplings slow cooked with jackfruit, taro, sweet potatoes, and saba in velvety coconut cream topped with tapioca pearls and jackfruit dust

Jasmine Moringa Tea
Moringa leaves and jasmine flowers steeped for a highly fragrant, soothing, and antioxidant-rich digestive aid
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$50 +HST

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Gerald and Gen grew up in a culture of food, and as kids, reached into the fridge for snack fixings that included marinated fresh vegetables, cured fish, steamed rice buns, and dragon fruit. It sparked a sublime interest in food and nutrition that became a lasting passion for both of them.

Gerald Fantone comes from a long line of avid home cooks and started gutting fish at age five. He is a contributing chef at the Social Palette food start-up and a job coach for Common Ground Co-op, where he manages a café and catering service operated by individuals with special needs. His approach highlights classic Asian flavours and techniques fused with those he’s adopted from his travels abroad and cooking through Jamie Oliver and Martha Stewart cookbooks.

Genevieve Kang is a holistic nutritionist and recipe developer, who is passionate about bringing people together through mindful nourishment and empowering them to reconnect with their food through sustainable practices — a conscious whole foods lifestyle with simple, delicious, and nutrient-dense sustenance. She is also the Managing Nutritionist at Village Juicery’s uptown location, where she educates clients everyday about holistic health and wellness, as well as designs plant-based recipes for the company’s growing menu.

We pride ourselves on sharing a menu that is nutrient-dense and naturally #glutenfree, #dairyfree, and #nutfree.

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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.

Learn more about The Rusholme Park Supper Club