Communal Picnic with The Depanneur – Mexico
August 19 @ 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.
MEXICO FEATURING ERIKA ARAUJO
Mexico has a storied history, with settlements reaching back to 10,000 BCE, and a pre-Hispanic agricultural history contemporaneous with ancient Egyptians. This rich and ancient tradition, combined with centuries of Spanish colonial influence, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from Puebla, Veracruz, and Mexico City, a colourful and flavourful picnic perfect for a warm summer night.
- Empanadas de Atun
Savoury baked or fried turnovers can be found nearly anywhere Spanish culture has had an influence. There are countless regional variations throughout Latin America, and these Mexican ones are made with tuna.
- Tinga & Salpicon Tostadas
Tostadas are the crunchy, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads, savoury proteins and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with all the fixings: crunchy corn tostadas, refried beans, guacamole, pico de gallo, crumbled cotija cheese, crema, all ready to be topped with Chicken Tinga (a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes, onions and smoky chipotle en adobo) and Beef Salpicon (a cool salad of shedded beef, lettuce, tomato, radish, onion, cucumber tossed with olive oil and oregano).
Also available vegetarian with Jamaica Tinga (hibiscus flower) and Cauliflower Salpicon
- Flan Mexicano
A classic Mexican comfort food dessert and home-cooking staple, this creamy, caramel-y egg custard gets an update with coconut milk base and touch of Mexican vanilla.
*Contains wheat, dairy
ABOUT THE CHEF
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.
*Photo by Ksenija Hotic / © The Depanneur 2021