June 2022
COMMUNAL PICNIC: Global Pan | Newcomer Kitchen
Newcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Global Pan is one of Newcomer Kitchen's newest cohorts, women from around the world who have come together to share their foods and cultures with Toronto. Featuring women from Syria, Afghanistan, China, Taiwan, and a mother & daughter team from the Bahamas, this eclectic group has put together an exciting international menu for our inaugural Communal Picnic.
Find out more »July 2022
COMMUNAL PICNIC: Pinoy Picnic | Maria Polotan
The Philippines is an archipelago of thousands of islands, with hundreds of unique and distinctive local cultures, along with a complex and multicultural history profoundly influenced by Chinese, Malay, Spanish and American cultures. Yet some dishes, like adobo, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight Maria Polotan of Mama Linda's shares some of these traditional Filippino favourites incorporating fresh, local ingredients.
Find out more »COMMUNAL PICNIC: Tunisian Tagines | Dali Chehimi
Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.
Find out more »COMMUNAL PICNIC: Taste of Indonesia | Elita Rocka
With more than 17,000 islands populated by more than 300 different ethnic groups, Indonesian cuisine has incredible breadth, depth and variety. Home of the original “Spice Islands”, Indonesia has been a culinary destination for centuries, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian, Chinese, Arabic, Thai and Dutch influences. Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.
Find out more »COMMUNAL PICNIC: Turkish Picnic | Tuba Tunç
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.
Find out more »COMMUNAL PICNIC: Paella Picnic | Jose Arato
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice, saffron, pimentón (smoked paprika), olive oil and the large, shallow paellera pan from which the dish gets its name. José Arato, owner and Head Chef of Pimentón, will be preparing his paella live on site in his giant 100 cm wide paellera!
Find out more »August 2022
COMMUNAL PICNIC: Anishinaabe Picnic | Chef Candace
Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal foods. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
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