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Communal Picnic with The Depanneur – Tunisia
July 22 @ 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.
TUNISIA FEATURING DALI CHEHIMI
Long-time Dep favourite, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, lush combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked in.
- Salade Mechouia
Hot and sweet peppers cooked until meltingly tender, stewed with tomatoes, onions, garlic, capers, and black olives, garnished with tuna, sliced eggs and extra virgin olive oil; with fresh pita for mopping up all the deliciousness.
- Chicken Tagine with Preserved Lemons & Olives
Dali’s chicken tagine combines the floral tartness of his homemade preserved lemons, the rich vegetal notes of cracked green olives and the warm, spicy flavours of ginger and saffron to great effect; served with fluffy couscous.
– OR –
A North African classic, a fragrant stew of zucchini, pumpkin, onions, garlic, white beets and chickpeas in a lightly spiced tomato broth; served with fluffy couscous.
- Khobzet Hwé (Breeze Cake)
The simplicity and comfort of no-bake ‘refrigerator’ cakes appeals even in places where refrigeration was not necessarily common. Much traditional Middle Eastern architecture was cleverly designed to maximize airflow and bring in cool drafts. This classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu, and gets its whimsical name from the cool, breezy spots where the cake would be left to chill.
*Contains eggs, wheat, dairy, nuts
ABOUT THE CHEF
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.
*Photo by Ksenija Hotic / © The Depanneur 2021