Sifting through scans of slides that I’ve shot over the last five or six years has made me realize how lucky I’ve been to travel so extensively. I’ve never really taken the time to share any of these shots with more than a few people close to me, but, with the simplicity of getting photographs online for all to see, coupled with the almost complete disappearance of film, I thought it was time. I hope you enjoy them.
On the evening of December 19th, Szef Bartek and I organized the Dep’s last event of 2012, a celebration of eggnog and holiday indulgence. Here’s a snippet of what I posted on www.depanneurlepickup.com :
On Wednesday night, our congregation of eggnog worshipers and disciples of Yule time indulgence gathered for holiday communion. And, it is safe to say, that Szef Bartek delivered on a characteristically weighty promise: that is, by laying on the thickest, creamiest and most indulgent eggnog to be seen this side of the 49th parallel.
Olivia, my friend and the Dep baker, was also on hand to make some rocking eggnog iced cupcakes, traditional mince pies and festive shortbread:
Ryan, Alex and Matt:
On Saturday night, I was delighted to help host one of the Dep’s final - and most anticipated - events of the summer: the Rau Rum festin vietnamien, a four course banquet of home-style Vietnamese cooking laid on by the guest chef duo, Jenn Doan and Ted Strauss of Rau Rum. Having been to the preview dinner, I knew that our guests were in for a serious night of feasting, and needless to say, many were taken aback by the quality and authenticity of Jenn and Ted’s cooking.
Back yard at the Dep, dinner in full flight
For me, the highlight was the Ca Hap, a classic Vietnamese dish of steamed fish served atop of pork and mushroom loaded cellophane noodles. It proved so popular that some guests were left clamouring for more noodles once the course was done!
Jenn Doan of Rau Rum
The night’s menu in full:
Bò-Bía – fresh rolls of jicama, carrots, dried shrimp, and fresh herbs. Homemade hoisin sauce
Canh chua – Sour and savoury tamarind soup, with okra, pineapple and special herbs (cilantro and rice paddy herb)
Cá Hap – Classic steamed fish with pork, mushroom, and cellophane noodles
Chè chuoi – Sweet banana and tapioca pearls in a delicate cocunut sauce, roasted almonds and a drizzle of maple syrup
A big thanks goes out to Jenn and Ted from Rau Rum for sharing their idea with us! Finally, we’re gearing up to announce the late-fall schedule of special events at the Pick Up, so stay tuned to www.depanneurlepickup.com for the latest news. M
All photos courtesy of Mohamed Hamad