This event takes place in the CCFE Solutions Salon at CSI Spadina, 192 Spadina Ave., Suite 501

Friendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell, Friendsgiving was something celebrated during her time in the military, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful, humble and know that each person would not be forgotten while being away from their loved ones, or preparing to be shipped off to parts unknown to serve.

Great food, good company and laughter was the motto. The mess hall became a place to come together; it didn’t matter what your station or rank was, you left it at the door. For Crystal, this was the time to remember, cherish and be honoured to surrounded by the incredible men and women she admired. Inspired by this tradition and its many fond memories, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends, new and old.

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Truffle Cauliflower Soup (Vegan/GF)
Caramelized shallots, smoked parsnip, roasted garlic, smoked paprika oil, fresh chives.

The Blue and White in the Sky
Gem lettuce, romaine hearts, silvered Bosc pears, candied pecans, Gorgonzola crumble, lemon poppy seed vinaigrette

Bombay Butter Chicken
Smoked habanero rub, aRoqa tandoori yogurt, naan crumble
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Grilled Atlantic Salmon (GF)
Avocado chimichurri salsa, scallions, fresh cilantro

Yukon Gold Puree
with roasted garlic, chive (GF)

French Green Beans
with whipped bone marrow beurre (GF)

Roasted Heirloom Carrots
with Columbian coffee, Maynooth maple, sage (GF/V)

Sweet & Tart Ending
Lavender infused curd, raspberry dust, white chocolate crèmeaux, black berry coulis, butterfly pea foam, fresh season blueberry compost

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$79 +HST

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Crystal Powell grew up in a family that shared a passion for food; her father was a pastry chef and her mother a graphic artist. After graduating with a degree in Culinary Management she worked her way up to become the Sous Chef at Casa Loma in 2010. After several years in different profession kitchens, she decided to go out on her own with a few fellow chefs to found Kanvas in 2017.  kanvas.ca | @kanvaschefs

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The Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
@thedepanneur