Veteran Tunisian restaurateur Dali Chehimi of Casbah joins forces with his old friend Chef Greg Couillard for a night of fabulous Tunisian flavours.
Grilled Sardines with Salade Mechouia
A classic Tunisian dish of grilled peppers, eggplant and tomatoes, combined with garlic, olive oil and a hint of spice. Served with fresh grilled sardines and crusty bread.
Tagine of Chicken, Apricots & Almonds
A distinctive North African combination of fruit, nuts and aromatic spices, slowly braised until meltingly tender and fragrant. Served with harissa-spiced grilled vegetables and tri-colour couscous. (GF/rice avail on request).
Selection of Baklawa
An array of small, buttery phyllo pastries, rich with nuts and delicately sweetened, from Toronto’s finest Middle Easter bakery. Served with Tunisian-style mint tea.
A veteran Toronto restaurateur, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz, Sarkis and Avec, as well as running Casbah, an innovative pop-up food stall specializing in Tunisian fare.
It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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