Summer means different things to different people, but the smoky aroma of the BBQ combined with the rainbow of fresh fruits and vegetables makes it a delightful time of year for eating.
Chef, baker and pierogi-wizard Meganne Boucher returns to the Dep with a culinary celebration of early summer, combining local produce with Italian influences and Southern flavours highlighted by the BBQ and smoker. Expect lots of color, freshness and crunch, and memories of long nights at the cottage and picnics with friends.
Spring peas and long beans tossed in champagne vinaigrette on a pillow of ricotta and kale pesto, with sliced guanciale, pickled ramps, heirloom cherry tomatoes, and hemp hearts
Applewood smoked sweet potato puree with grilled vidalia onions, celeriac and red cabbage slaw, and chive oil
Southern-style BBQ chicken roulade with fingerling potatoes, sweet corn grits, grilled local vegetables, and country gravy
Homemade blueberry perogies tossed in cinnamon and sugar with lemon cream, pineapple/orange/mint sorbet, and blueberry coulis
Meganne Boucher is the chef/patissier for Perogies and Pies, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her pierogies frozen wholesale at The Simple Craft Company in the Beaches.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.