Communal Picnic with The Depanneur – Turkey
August 12 @ 6:00 pm - 9:00 pm
Communal Picnic happens every Thursday, July 1-September 2
Following the success of our 2019 Communal Table dinner series and last year’s Communal Picnic partnership, The Depanneur & The Bentway have teamed up once again to offer safe shared culinary experiences this summer.
Communal Picnic offers a public, collective experience in the spirit of Communal Table, while ensuring a safe and responsible environment for our community to enjoy a shared meal.
Beginning July 1, The Bentway will offer weekly three-course picnic meal packages for neighbours and community members to pick up and enjoy on-site or at home featuring chefs and food offerings as curated by Toronto restaurant and innovative “culinary talent showcase” The Depanneur.
Communal Picnic will explore Toronto’s diverse culinary traditions by featuring a different cuisine each week and be available for parties of two (2), four (4) or six (6). Communal Picnic meals must be pre-ordered and will be available for contactless pick-up at The Bentway (250 Fort York Blvd) on Thursday, August 5 from 6:00pm-7:00pm – rain or shine.
Limited on-site seating will be available on a first-come, first-serve basis. Masks are required at pick-up and to access on-site washrooms, and we ask that all guests please practice physical distancing while waiting to pick up your meal.
In order to minimize waste, please bring your own plates, cutlery, picnic blanket(s) and beverage(s). Please note: Alcohol consumption is not permitted on-site.
Dinner for two: $ 59 + HST | Dinner for four: $ 109 + HST | Dinner for six: $ 159 + HST
Pre-registration is required.
Pick up: 6:00pm-7:00pm.
Please bring your own plates and cutlery.
Alcohol consumption prohibited on site.
Rain or shine.
Everyone is welcome.
As organizations that champion accessibility, The Bentway and The Depanneur have teamed up to introduce a pay-it-forward option for this year’s summer food series.
When pre-ordering picnic meals online, guests will be given the opportunity to contribute to a Pay-It-Forward meal. All funds collected as part of the Pay-It-Forward initiative will be used to create fresh meals for The Spadina-Fort York Community Care Program.
TURKEY FEATURING TUBA TUNC
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.
- Haydari & Ezme Salata
Haydari is a cool, creamy dip of pressed yogurt, garlic, dill and olive oil dip, a perfect for the Ezme Salata, a rib red blend of finely chopped tomato, red peppers and cucumber, combined with garlic, vinegar, and biber salçası a rich, spicy Turkish tomato & pepper paste.
A very popular street food in Turkey, originating from the city of Mersin — imagine a kind of Turkish fajita. Thin strips of beef are stir-fried with spices (traditionally with cottonseed oil), then wrapped in soft, thin lavash bread with onions, tomatoes, parsley, and fresh mint; served with pickled vegetables on the side.
Also available vegetarian: spicy grilled halloumi cheese wrap with onions, tomatoes, parsley, and fresh mint
The appeal of sweet, deep-fried dough is pretty universal, from Persian bamiyeh to Indian jalebis, Mexican churros to Greek loukoumades to our very own Timbits. Tulumba are small round cylindrical fritters, dunked in a sugar syrup while still hot.
*Contains wheat, dairy
ABOUT THE CHEF
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.
*Photo by Ksenija Hotic / © The Depanneur 2021