Join Chef Anthony Sestito for an al fresco dinner in Christie Pits Park cooked in the wood-fired oven and over open coals in the fire pit.
An evening celebrating flame, smoke and the simple pleasure of cooking outdoors. Prepared family-style and cooked over wood, coals and open flame, this Italian-inspired menu is a showcase of the ingredients, techniques and flavours we love most — from the wood-fired oven to the open pit.
TO START
Wood-Fired Focaccia - Rosemary, extra virgin olive oil, sea salt
Charred Eggplant Dip - Fire roasted eggplant, tahini, garlic, lemon
Coal Roasted Peppers - Anchovy, capers, parsley, red wine vinegar
Ember Grilled Peaches & Burrata - Basil, pistachio, hot honey
MAINS
Porchetta - Slow roasted pork belly and loin seasoned with rosemary, garlic, fennel pollen and black pepper. Finished in the wood-fired oven until the skin is blistered and crisp, then carved family style.
Cornish Hen Al Mattone - Cornish hens marinated with garlic, lemon and garden herbs, cooked over live fire until deeply golden and smoky.
Salsa Verde - Parsley, capers, anchovy, garlic, olive oil
Charred Lemon - Finished directly over the coals
SIDES
Coal Roasted Fingerling Potatoes - Cooked directly in the embers and finished with confit garlic aioli and parsley.
Charred Corn Salad - Sweet corn roasted over the fire, cut from the cob and tossed with scallions, pecorino and chili butter.
Wood-Fired Wild Mushrooms - Roasted in cast iron with garlic, thyme and sherry.
Wood-Fired Broccoli Rabe - Blistered in cast iron with garlic, Calabrian chili and lemon.
DESSERT
Wood-Fired Ricotta Cheesecake - House-made ricotta cheesecake fired off in the wood oven to caramelize and crisp the edges, finished with with burnt honey and toasted pistachios
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For this dinner you are requested to bring your own plates and cutlery
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Anthony Sestito is the head Chef of Pastaio, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_
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