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DTSTART;TZID=America/Toronto:20190817T100000
DTEND;TZID=America/Toronto:20190817T150000
DTSTAMP:20260614T145437
CREATED:20190726T230318Z
LAST-MODIFIED:20190814T005039Z
UID:77242-1566036000-1566054000@dev.thedepanneur.ca
SUMMARY:POP-UP: Beko Bruncho
DESCRIPTION:Brunch with a Modern Nigerian Twist\nSAT Aug 17 + & SUN Aug 18  |  10am-3pm\nChef Beko — aka Beko The Food Mixologist — has been reaching into the rich tradition of West African cuisine and combining it with his classical Western training to bring to Toronto a sophisticated take on what Nigerian food can be.\n—– \nSuya Benedict $12\nPoached eggs with suya*-spiked hollandaise over homemade cheddar buttermilk biscuits topped with roasted cherry tomatoes\, served with a Gang Green salad of romaine\, alfalfa & chives.\nAdd Spicy Suya Grilled Shrimp +$4 \nNigerian Fried Chicken $14\n3pcs of juicy\, deep-fried chicken\, brined for 24 hours in a mix of orange\, apple\, thyme\, garlic and spices\, in a crispy crust spiked with chili\, cumin\, curry and black pepper for a serious flavour punch. Served with a cheddar buttermilk biscuit & suya*-dusted sweet summer corn on the cob. \nLagos Hot Chicken +$3pp\nAdd Beko’s Mixology Vol. 1 homemade roasted Scotch Bonnet hot sauce + maple syrup \nFried Chicken Platter for 2 $30\n6pc chicken + 4pc cheddar buttermilk biscuits + suya summer corn \nSummer Vegetable Quiche $12\nMedley of fresh summer vegetables & creamy egg custard in a buttery shortcrust pastry\, topped with roasted tomatoes & crumbled goat’s cheese; served with Gang Green salad \nSweet Well Well  1pc $5  |  3pc $12\nMilo-dusted challah French Toast with malted whipped cream\, maple syrup & fresh summer berries. \nSIDES\nNigerian Fried Chicken 1pc $4\nSpicy Suya Grilled Shrimp  3pc $4\nCheddar buttermilk biscuits  2pc  $4\nSuya-dusted Summer Corn  4 pc  $4 \nDRINKS\nHomemade Lemongrass Iced Tea  $3\nOrange Juice  $4\nBottomless Coffee or Tea  $3 \n*contains peanuts; Suya is a classic spice mix of the countless street-side barbeques in Nigeria\, a complex and potent mix of powdered peanuts\, chiles and spices; each blend personal and unique to the chef and the region \n—–\nAt the age of 4\, a young Beko first visited Nigeria\, a discovery that would change his life forever and plant the seed of a life-long desire to share the gifts of Nigeria with the world. Since then Chef Beko — aka Beko The Food Mixologist — has been cultivating his passion for Nigerian cuisine. Graduating from Humber Culinary in 2010\, Chef Beko developed a person style of cooking merging traditional Nigerian flavours and ingredients with classic Western techniques. Chef Beko has cooked in various restaurants around the GTA\, from Mark McEwan’s ONE Restaurant to 17 Steakhouse. In 2017\, Chef Beko launched a catering project focussing on high-end\, Afro-centric\, Nigerian-inspired modern cuisine. To take part in Chef Beko’s journey\, follow him and his one-of-a-kind creations on Instagram @bekothefoodmixologist.
URL:https://dev.thedepanneur.ca/event/pop-up-beko-bruncho/2019-08-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch,Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/beko-bruncho-e1564181667831.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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