In Mexico, it is customary to say “provecho” before starting a meal, from the word aprovechar, which means “to make the most of it.” A deeper sense of provecho is expressing the hope that something contributes to one’s health or well-being; a gracious, inclusive, social gesture. Mexican Spanish often uses diminutive suffixes like -ito/ita to indicate informality and affection. And so provecho becomes “provechito” – a casual ‘bon appetit’ for your friends, which pretty much sums up the spirit of this Mexican-inspired vegetarian meal — featuring 2 homemade margaritas! — by bartender-foodie Matt Lazin.
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Guacamole Two Ways
Two guacs: a traditional simple avocado guacamole, plus Matt’s own spicy guac with extra cilantro, red onion and toasted spices. Served with 2 kinds of tostadas, chipotle and jalapeno.

¡Margaritas!
Classic salt-rimmed fresh lime margaritas on the rocks

Jicama Salad
The crisp, slightly sweet, water-chestnut like texture of jicama adds a satisfying crunch to a fresh salad of romaine lettuce, tomatoes, bell peppers, radish & pepitas, accented by a balsamic-lime-cumin vinaigrette.

El Plato Principal
Slow simmered red & black kidney beans with Mexican chiles, coriander & cumin, alongside a seasoned rice, garnished with sauteed sweet onions, cilantro and lime. Side dishes include corn niblets with grilled fresh pineapple & peas tossed in a butter sauce, sauteed organic rainbow chard with garlic — grown by Matt himself! — plus tomatillo salsa verde & sour cream.

¡Margaritas!
Delicious ice-cold mango margaritas

Helados
Premium chocolate and vanilla bean ice creams, with a spicy Mayan chocolate sauce & homemade berry coulis.
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$50 +HST

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Matt Lazin first learned cooking from his grandmother at a young age, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons, emphasizing the diversity, quality and originality in the world of food. Combined with a life-long interest in other cultures & countries has led to and ongoing exploration of foods from around the world, with Mexican/Latin cuisines being among his favourites. A shift towards vegetarianism over the last 2+ years has also added new knowledge and techniques in the kitchen, and he hopes to bring it all together for a great night of food & cocktails.

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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
http://staging.thedepanneur.ca/supper-club/