The Depanneur and The Bentway are back this summer for the 4th year of diverse and delicious food events. The 2022 Communal Table series is bigger and better than ever, with 20 events running from June 16 to August 23.
Communal Picnics are pre-packaged 3-course meals for 2, 4, or 6 people. They must be pre-ordered online and will be available for pickup at the beautiful, new Bentway Studio at Canoe Landing Campus (55 Fort York Blvd), on Sunday evenings from 6:00pm-7:00pm.
You are invited to enjoy your picnic in the adjacent Canoe Landing Park, take your meal home, or to any of the scenic green spaces in the area such as the Toronto Music Garden, Little Norway Park, Garrison Common, Coronation Park, or Trillium Park.
As part of our ongoing commitment to fostering inclusion and accessibility, we will once again be sponsoring a Pay It Forward donation program to help provide fresh meals to the Spadina-Fort York Community Care Program which will be distributed to those in need in the community.
Communal Picnics will be held on Sundays from June 21 to August 23.
Menus will be available for purchase up to 48 hours prior to pick up, or until they sell out.
These 3-course, pre-packaged meals, are served warm and ready-to-eat.
Picnic meals are $59 for 2, $109 for 4, and $159 for 6 (+HST); to minimize packaging and waste, single meals are not available.
Meat and vegetarian options are available for each meal, but no substitutions or other customizations can be accommodated.
Pick-up is rain or shine; no refunds for uncollected meals.
Non-alcoholic beverages will be available for purchase on-site.
Washrooms are available in the community centre which is open until 10:00pm.
If you wish to dine nearby at Canoe Landing Park, you are encouraged to bring your own cutlery and picnic blanket.
There are a few public picnic tables in the nearby Canoe Landing Park, and we will have some picnic blankets for sale for a $10 donation to our Pay It Forward program (while supplies last).
Please help us keep the space clean and safe for everyone by using the garbage and recycling bins available on-site.
This outdoor event does not have a specific mask policy, but we kindly request guests not attend if they are experiencing any COVID-related symptoms.
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 an 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.
Muhummara + Cong Yu Bing Muhummara is a rich, ruby-red Syrian spread of roasted red peppers, tomato paste, nigella seeds, and chopped walnuts. Served with Cong Yu Bing, flaky and delicate scallion pancakes popular in northeastern China.
Taiwanese Pickled Daikon These delicious and crunchy pickled vegetables are a staple on tables in China and Taiwan with a sour/sweet/spicy/smoky flavour profile.
Chapli Kebab (meat) A specialty of Pashtun cuisine, these spicy Afghan beef patties are prepared with a combination of minced beef and mutton, seasoned with ground coriander, pomegranate seeds, green chilies, and mint; served with fresh flatbread. –or– Macaroni Pie (veg) A classic party dish across the Caribbean, this baked Bahamian-style macaroni and cheese is an addictive mix of crunchy top and creamy centre.
Borani Banjan This delicious Afghan is made with slices of fried eggplant simmered in an aromatic tomato sauce topped with lashes of thick garlicky yogurt and mint.
Caribbean Citrus Salad Crisp green lettuce with sliced citrus, tossed with a light avocado and lime dressing.
Chinese Almond Jelly Almond jelly is a light dessert enjoyed across Asia for its cool, delicate texture. It is made with almond milk scented with ground sweet apricot seeds, set with agar agar, and topped with tropical fruit.
Newcomer Kitchen is a nonprofit organization that seeks to create social and economic opportunities for newcomer women through food-based projects. Their goal is to create a model that can be replicated with any newcomer group, in any kitchen willing to open its doors, in any city in the world.
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.
Corn and Black Bean Empanaditas These “little empanadas” are a favourite hand pie in the Philippines, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic, onion, coriander, cumin, and lime, and served with cilantro dipping sauce.
Adobo sa Gata (meat) A coconut milk-infused stew with chicken & pork slowly cooked with garlic, soy sauce, coconut and sugarcane vinegars, black pepper, and bay leaf. —or— Adobong Tokwa at Kabute (vegan) Shiitake mushroom, tofu and Asian greens braised in classic adobo seasonings.
Served with steamed bok choy, white jasmine rice and achara, a tangy pickle of green papaya, carrot, onion, garlic, and ginger.
Biko A sticky and sweet rice cake topped with latik, a gooey coconut-caramel glaze.
Maria Lourdes Polotan grew up in a family where food played a central part in how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer.
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, a catering company specializing in Tunisian fare.
Check back for the full menu… Details to follow!
ABOUT ELITA ROCKA
Chef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over three decades, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur, she has catered for the Indonesian embassy and most recently launched NaiNai Noodles, an Indonesian noodle bar and take-out restaurant on King Street West.
Tuba Tunç was a marketing professional in Istanbul for 10 years, but her true passion has always been cooking. Through countless dinner parties for friends and family, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College, she has worked in various positions at restaurants including managing Anatolia, one of the oldest Turkish restaurants in Toronto. Tuba has recently founded LokumEats, where she showcases Turkish & Ottoman cuisine, as well as her take on international cuisines.
Chef Marc Kusitor graduated from George Brown’s culinary program and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. Throughout his career, Marc has worked in various kitchens around Ontario and America and along the way has picked up a wide range of influences, experiences, and techniques that carefully prepared him for his foray into entrepreneurship via his startup Chop Time Catering.
Daniel Holloway of Urban Acorn Catering believes great food is achieved by harnessing bold flavours from humble ingredients. Looking to bridge the social gap between vegans and omnivores, Holloway moved to Toronto in 2012 and joined forces with Haitian partner Marie Fitrion. They created Urban Acorn LTD., a Toronto-based sustainable plant-based food company focused on connecting food and community. By collaborating with other chefs and like-minded local businesses, Holloway aims to create a communal connection to food and celebrate its diversity regardless of dietary restrictions. His food philosophy is simple… Food Should Unite, Not Divide People.
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.
Check back for the full menu… Details to follow!
ABOUT LHUNDUP & TSEWENG
TC’s Tibetan MoMo is a small food business, serving Tibetan food MoMos(Tibetan Version of Dumplings)in Beef and Vegan in various Farmer’s Market in Greater Toronto Area. We use local ingredients in our food and organic white flour as wrapping.
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim, at workshops and culinary events like TacoFest, Soupalicious, and the PanAm Games.
Founded in 2011 by Len Senater, The Depanneur is an ongoing, evolving experiment, prototype, and proof-of-concept exploring food’s role in building community, creating opportunity, and celebrating diversity. It has evolved over the years into a social, urban food hub where food producers, creators, and consumers can connect and explore new food ideas in a fun, informal setting.