Quinn Cruise‘s Asian-inspired menus were a popular – and now sorely missed – fixture at The Depanneur in 2013. Chef Quinn has recently been selected to represent Canada a second time at the International Deaf Chef 2015 competition in Copenhagen, Denmark. The Dep is excited to welcome her back for a fantastic dinner to help raise funds for her trip.
This meal will feature a combination of local & seasonal ingredients, with a creative fusion of Japanese and Western influences and flavours.
Two Cheese Sweet Potato Tarte Tatin
Caramelized Ontario sweet potatoes with gruyere and chevre on buttery puff pastry, with a side of peppery fresh arugula
Pari Pari Chicken
Paripari is Japanese for both “crispy” and “first class”, and with one bite of this succulent dish you’ll understand how this dish got its name. Juicy boneless chicken thighs marinated in sherry and soy sauce, basted with toasted sesame oil and baked until deep mahogany.
Matcha Soba Salad
Cool green tea and buckwheat noodles with cherry tomatoes, baby spinach, avocado, sesame seeds and toasted nori.
Bok Choy & Mushroom Stir Fry
with Quinn’s homemade Ontario peach preserve.
Quinn Cruise graduated from George Brown Chef School in 2012, and followed that with a extended internship in Shanghai and a 6-month weekly residency at The Depanneur. From here she went on to pursue professional cooking at Ristorante Julia, more recently at the new Taste Marketeria in Oakville. Chef Quinn equally inspired by Asian cuisines and the bounty of fresh local products available from Ontario farms.
Quinn is presently running a crowdfunding campaign to help raise money for her trip to compete at the International Deaf Chef 2015 competition in Copenhagen, Denmark this October.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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