Jun 25th

The Rusholme Park Supper Club

The Dep is back to our regular hours

Tues-Fri: 8am-6pm  •  Sat & Sun: 9am-6pm
Drop-In Dinners: Tues, Thurs & Fri 6pm+ 
Brunch: 10am-2pm (Sat & Sun)

TUES  Pasta with Garlic Scape Pesto & Chevre
THURS  Pork Ninja BBQ Thursdays
FRI  Thai Hot & Sour Coconut & Veggie Stew by Natalie Ryan
July 11  Make Your Own Condiments with Kate Leinweber
-- AT THE DEP --
This Week's Menu
More Great Stuff

Every Tuesday I cook up something tasty, Fridays a guest cook does the same - pop by and grab a plate of whatever we've made up that day!
NOTE: These events are NOT BYOB

Tuesday, June 26
6pm until we sell out
Pasta with garlic scape pesto, chevre & fresh peas 

One of my favourite early summer treats, bright green and zesty garlic scapes make a fantastically flavourful pesto. Big bowl of pasta sprinkled with fresh Ontario goat's cheese and sweet organic peas fresh from the farm.
and you can ask for seconds
Add a side of organic greens with apple cider vinaigrette, $3

Perfect chance to check out the amazing Kawartha CSA or
try our new fruit popsicles by Augie's Gourmet Pops


Every Thursday of the Summer
6pm until we sell out

Competition grade BBQ pulled pork by the Pork Ninjas, on a homemade organic bun, creamy slaw & a fresh wedge o' pickle. $11 ($9.73 + HST)
Add a bag of crispy New Brunswick potato chips, $2
Like they said in The Grid - Don't Miss


 Friday, June 29
Thai Hot & Sour Coconut & Veggie Stew by Natalie Ryan

Natalie Ryan is back, sharing souvenirs of her culinary travels. This time it's a coconut, lime and chilis that feature in this Thai-style stew full of vegetables and tofu. Served with Jasmine rice and crispy fried rice crackers. $10

Veg'n friendly & gluten-free. Made with Thai fish sauce, but a vegan version will also be available.

Family-style dinner parties hosted by rotating cast of chefs
$40 • BYOB • Doors @ 7:30, Dinner @ 8pm


Saturday, July 7
DK Kitchen Does South Carolina

Next stop in Alexandra's Albert's tour of Southern cooking is
South Carolina. All of her previous dinners (Louisiana, Kentucky) have sold out fast, so act quickly.
Frogmore Stew

A low country shrimp boil with smoky andouille sausage. The dish gets its name from a place that has only a post office on one side of the road and a two-story white country store on the other.

 Pulled Pork
in a classic South Carolina vinegar based bbq sauce

Mustard BBQ ribs
with Hoppin' John - Carolina slaw

Strawberry shortcake


More Info > 
Reserve Now with PayPal or Credit Card 

NEW Sunday, July 8
Forager’s Trattoria with Katie Krelove and Nick Taylor

An Italian-inspired meal utilizing greens, herbs, fungi, and berries foraged from within the Toronto core.

In the Italian tradition of using local, handpicked ingredients High Park Nature Centre educator Katie Krelove and Top Chef Canada editor Nick Taylor will forage in city parks and back gardens for delicious edibles that will be included in this four course feast. Finds may include – mulberries, chicken-of-the-woods mushrooms, garlic mustard, bergamot, sorrel, lamb's quarters, dandelions, wild carrot and elderberries.

A spread of hot, cold and marinated goodies.

Fresh-made papardelle with foraged wild mushroom ragu

Porchetta roast with foraged sides

Wild berry panna cotta

Katie Krelove is an educator at the Nature Centre in High Park and is a leading expert on all the things that live and grow in the park. She has conducted Jane’s walks and weekly Family walks, cooked garlic mustard soup with kids, picked serviceberries all over town, and was lucky enough to be in Italy last year at this time to enjoy fig and squash flower season.

Nick Taylor is a film editor, musician and amateur chef. He has worked on several food related projects including editing both seasons of Top Chef Canada, where he has studied (and stolen) techniques from some of the country’s best up and coming chefs and also edited and was second unit director on the documentary ‘Know your Mushrooms’ allowed him to spend a year exploring the wonderful world of fungi.
More Info > 
Reserve Now with Credit Card or PayPal


Learn new stuff!


Only a few spots left
Wednesday, July 11

Ketchup, Mustard, Mayonnaise, Relish, Preserved lemons, and Creme Fraiche. These are a few of my favorite condiments. Traditionally these were not only made at home, but also FERMENTED!
By removing store-bought condiments from your diet you get rid of a whole whack of chemical preservatives, and by fermenting your own condiments you gain the value of enzymes, probiotics, vitamins and anti-oxidants.
This workshop will cover the how and why of the simple fermentation behind delicious condiments. After you make your own ferments we will all sit down to enjoy a dinner and social hour. We will eat our condiments alongside a slow cooked tagine, and you can ask your Intuitive Nutritionist (me!) all the questions you have about food and health. And as a special keep sake you get to take home the ferment you made!

$67 Reserve Now with Credit Card or PayPal
includes workshop, condiments and a light meal
Kate Leinweber is a Microbiologist and Registered Holistic Nutritionist who has spent a decade in the health industry fusing the worlds of science and holistic health. 


B'fast: Potato, garlic scape and sundried frittata sammie w/
caper aioli and organic greens on toasted sourdough; 
Grilled Cheese: Cheddar and Red Pepper Ajvar on
-or- Mozzrella with Garlic Scape pesto on sourdough;
Soup: Spicy Cucumber & Radish Gazpacho
by Lisa Kates @Afoodgypsy

More Great Stuff 

Ethiopian with Mesey Kibret
Vegan with Emily Zimmerman
Spicy Shrimp, Dal & Rice with Dustin Jude
More Southern Cookin' by Alexandra Albert

Stay tuned...

Kawartha CSA farmshare pickup every Tuesday, 4:30-7:30 
Check out the great photos from last week's event.

Augie's Gourmet Ice Pops are a big hit! $3
Watermelon lemon mint • Tart cherry with yuzu + basil
Strawberry lemonade • Pineapple coconut lime

We've also got Organic Meadow vanilla ice cream and
Coconut Bliss dark chocolate gelato (non-dairy) 

by the scoop ($3) & by the tub ($8)

Are you a food entrepreneur who is looking for affordable commercial kitchen space? We're looking for people who are interested in using Dep's new auxilliary kitchen.

Tues-Fri • 8-6pm
Drop-in Dinners: Tues, Thurs & Fri 6pm+
Sat-Sun • 9-6pm 
Supper Clubs: Sat or Sun 7:30pm
Closed on Mondays

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