Break some rules (and maybe write a few new ones) with this gender/genre-fluid Valentine’s Day dinner and cabaret with the fabulous Mikiki. An eclectic 5-course tasting menu of creative/high-concept fusion dishes + a bit of cabaret; Mikiki will be hosting the evening in full drag.
“I have been, for a large part of my life, ‘The Single Girl’ amongst my friends. Valentines Day has never been a holiday I cared about or planned around. With this sentiment in mind I’ve put together a menu of mild sexual references and disparate food-culture origins, riffing on dishes I love to make for myself and eat alone.
Feel free to bring a date but I’ll hit on them and sing Sophie B Hawkins between courses and then hit on you. Bring at least one appetite.”
Street Meat Urchin
Riffing on a late night sausage, when you’ve struck-out at the bar and realize you’re drunk and have things to do tomorrow.
Amuse-bouche of crispy pork skin, a light sparkling gel of sauerkraut juice (so probiotic!) and a mustard-sea urchin crema.
Cold Wet Pot
I love this simple soup and it’s become a staple in my kitchen. It’s a reworked version of a heavier Syrian dish taught to me by my dear Nasser.
Chilled vegetarian soup with broken pita chips, cucumber and sumac, dressed with tahini cream and pomegranate molasses.
I love the potential for incorporating vegetal, grassy flavour into pasta when you make it from scratch. And who doesn’t appreciate gay men in sex work?
Herbed farfale putonesco; homemade parsley & basil pasta with a caper, green olive and prune ragout.
Any Port in a Storm
Salt fish (always cod in Newfoundland) is such a beautiful and almost sensuous (ha!) protein, maybe you had to grow up on a barren rock in the North Atlantic to feel similarly…
Confit of salt-cod with preserved quail egg crumble and pickled blueberries on a disk of grilled potato.
This is an abstracted combination of my guilty pleasure go-to: a T&T coconut bun, and my mother’s Newfoundland steamed-pudding (always, astoundingly, made in a pillow case with cutlery inside.)
Soft, baked custard with a date coffee reduction, a buttery date caramel and a dried walnut-date crumb
Mikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.