Roses are red
Gender is performative
Let’s make Valentine’s Day Halloween
Less heteronormative
A gory, offal disco bloodbath of a cooking show, in drag, with snacks.
To get some idea of what Mikiki is like in the kitchen, someone once likened them to "Julia Child on PCP." A combination provocative performance artist, committed activist, fabulous drag queen, and talented cook, Mikiki has been in charge of breaking all the rules for many of The Dep's Valentine's Day Supper Clubs.
This year Mikiki has decided to play the cooking show hostess for Halloween. Join us for a deliciously bent, campy send-up of cooking show clichés, performed in full drag, replete with song, live cooking demos, bawdy banter, plenty of samples and treats, and possibly the occasional euphonium serenade. Count on a messy, joyful transgression of the boundaries of genre, performance, romance, and cuisine, humour equal parts wickedly dark, self-effacing and tender, and a decadent, unexpected menu.
Get a puppy sitter and leave a box of candy corn on your stoop — you're not gonna wanna miss this!
Read more about Mikiki in this feature essay from The Depanneur Cookbook
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Gin Fuzz
Wild foraged yarrow and burdock tincture, lemon simple syrup, whimsy, and gin. Lots of gin.
Salade Dysperigordine
A very loose, very personal riff on the classic French salade périgourdine. A warm salad of succulent confit duck gizzards alongside seared Chinese long beans, spiced candied walnuts, and a creamy labneh-esque schmear.
As featured in the award-winning Depanneur Cookbook!
Roasty-Toasty Barley, Fennel & Kumquat Sausage
Ain’t no party like a sausage party. A homemade pork and beef sausage with toasted barley, fennel, and kumquat.
Blood: Pudding & Orange
Blood pudding, aka black pudding, aka your best bite or worst nightmare, served with a salad of blood oranges and roasted beets. Or maybe it's a relish? Or a jam? Or a salsa? Who cares? Labels are for laundry instructions.
Foie Gras Whipped Cream Macaron
Some people say you shouldn’t eat liver for dessert. Mikiki is not one of those people. A decadent, foie gras whipped cream in a delicate macaron. Really.
Samples of each dish will be served throughout the show.
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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 (former) day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They now make art full time. @mkkultra
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
