Le Pick-Up sera ouvert tout le week-end. Le lundi 21 avril, nous serons ouvert de 10h à 18h.
Nous avons eu des problèmes avec notre ligne téléphonique dans les derniers jours (15-16 avril). Nous sommes désolés pour tout inconvénient cela a pu causer à nos clients. Le téléphone est maintenant en forme pour recevoir vos commandes!
We have experienced some problems with our phone line in the last few days (April 15-16). We apologize for any inconvenience this may have caused our customers. The phone is now back in action to take your orders!
…lentement, mais sûrement.
Ici au Pick-Up, notre terrasse en arrière est ouverte avec trois tables.
On a aussi reçu une livraison importante l’autre jour:
Le Pick Up célèbre la fête du St-Patrick avec deux spéciaux aux saveurs irlandaises…
Ce week-end, nous vous proposons un gâteau au chocolat et bière noire…
Et ce lundi 17 mars, la fête elle-même, nous offrons un ragoût irlandais au boeuf, mariné dans une sauce qui inclut également la bière noire.
Bon week-end et bonne St-Patrick!
Le Pulled Porc reste toujours notre sandwich le plus populaire, mais le Haloum Grillé n’est pas loin. Avec du fromage haloumi, une salade de chou à la menthe et un peu de miel, c’est à la fois salé et sucré. Le Haloum est également un de nos sandwiches les plus légers.
Une bonne occasion de l’essayer si vous ne l’avez pas déjà…
Bonne année à tous! Le Pick Up est de retour…
On commence 2014 avec des nouveaux produits au Pick Up: le retour de nos sacs réutilisables en coton, et l’arrivée de nos nouveaux tasses à café!
Tous les deux mettent en vedette nos personnages muffin et café crées par Joel Mariner, et tous les deux sont en vente pour 10$ au dépanneur. Avec l’achat d’une tasse, on le remplira avec un café gratuit.
En espérant vous voir bientôt!
Veuillez noter notre horaire durant le temps des fêtes…
Le dépanneur sera fermé les 24, 25 et 26 décembre.
Du 27 au 30 décembre, on ouvrira à 9h (10h le dimanche 29 décembre) et on fermera à 16h.
Nous serons fermés le 31 décembre, 1 et 2 janvier.
À partir du vendredi 3 décembre 2014, le dépanneur résumera ses heures d’ouvertures habituelles!
Merci, et passez des très joyeuses fêtes!
La prochaine fois que vous passez au Pick Up, vouz pourrez faire un peu de votre magasinage des fêtes en attendant votre sandwich…
Nous offrons plusieurs délices locaux sur nos étagères, tels que les conserves Preservation Society, les conserves et confitures Savouré, et les sauces piquantes de Zambo’s Hot Sass. On vend aussi le café fait spécialement pour le Pick Up par Café Union, moulu ou en grains.
On a en vente deux livres par des amis du Pick Up. Camilla Wynne, créatrice des conserves Preservation Society, est également auteure du nouveau livre Les conserves de Camilla, qui partage quelques-un de ses recettes. The Ethical Butcher, par Berlin Reed (disponible en anglais seulement), raconte l’histoire et la transformation de l’auteur, militant végétalien devenu boucher!
Pour vos événements durant les fêtes, n’oubliez pas nos balles de rhum au chocolat…
Et pour ceux qui aiment tout simplement notre bouffe, nos offrons des certificats cadeaux, dans le montant de votre choix. Demandez au contoir pour plus de détails.
Surtout, passez des joyeuses fêtes!
Venez goûter à nos nouvelles gâteries pour les fêtes – des balles de rhum au chocolat!
1.50$ chaque ou une douzaine pour 10$.
Come taste our new treat for the holidays – chocolate rum balls! $1.50 each or $10 for a dozen. Mmm…
Our holiday cooking workshop series began with a bang this week! Participants were treated to a smorgasbord of seasonal starters and innovative veggie dishes.
We began with a survey of the various “weird vegetables” we’d be covering. If you like to support local food, getting acquainted with root veggies such as celeriac, rutabaga and parsnip is a good plan for Montreal winters.
When a few veggie variations had been introduced (and eaten), we moved on to sweet potato biscuits with candied beet jam. After a brief seminar on quick pickling, participants were invited to create their own infused olive oils.
In the end, we learned a lot and are looking forward to more! At the moment, the first Main Course workshop on fish and poultry (Nov. 26) is nearly sold out, but there are still several places available for our Decadent Desserts grand finale on Dec. 4.
And bring an appetite – these workshops involve a lot of delicious samples!
Le Pick-Up is pleased to announce a series of holiday cooking workshops! Each session, conducted by one of our expert chefs, will feature instruction, tasting and a take-home cooking aid.
(Si vous aimeriez des informations sur les ateliers en français, svp nous envoyer un message. Cependant, veuillez noter que les ateliers seront en anglais.)
Participants will learn how to put together incredible holiday menus and bulk up their kitchen skills and recipe repertoire. In order to cover more techniques and information in such a short time, the workshops will be mostly demonstration-based. Each class will enjoy a tasting of several dishes, and take home recipes as well an addition to their pantry (one per workshop) that will help them utilize their new skills.
Workshops are priced individually at $30-$40 (see details below). You can also register for three workshops for $100. Each workshop lasts approximately 75 minutes.
To register, email lepickupevents @ gmail.com or write to us on our Facebook page. Please note that places are limited and will be registered on a first-come, first-served basis. Registration requires a prepayment or $20 deposit at the Pick-Up.
I. Stunning Seasonal Starters — $30
November 20, 7:45 p.m. (workshop begins at 8 p.m. sharp)
This workshop is an in-depth introduction to a wide range of root vegetables and hardy winter greens. We’ll focus on learning to use fresh, local produce to create delicious first courses, side dishes and vegetarian entrees.
By the end of this class, not only will participants be able to whip up fantastic vegetable dishes for their holiday parties, but they’ll be able to walk into the market and utilize what is available locally to make nutritious, hearty yet inexpensive meals any time of year.
Take home: Infused Olive Oil
II. Impressive Main Courses: Whole Poultry & Fish — $40
This workshop will build a great foundational understanding of cooking and serving all kinds of meat and fish—from fancy to rustic, bargain to splurge.
November 26, 7:45 p.m. (workshop begins at 8 p.m. sharp)
This workshop will focus on techniques for perfectly roasted whole duck, chicken and other fowl, including tips for brining and marinating. We’ll also cover several spectacular ways to prepare and serve whole fish, as well as a few irresistible shellfish main courses for any occasion.
Take home: Salt Rub/Brine Base
III. Decadent Desserts — $40
December 4, 7:45 p.m. (workshop begins at 8 p.m. sharp)
After this final workshop in the series, participants will be able to make a variety of mouthwatering desserts. We will cover caramels, sauces, poached fruits, homemade candies and other tricks of the trade.
The workshop will also teach innovative serving styles such as tapas, flights and boards, as well as structural techniques for incorporating several elements into one dish such as trifles, sundaes, ice cream cakes, and napoleans.
Take home: Salted Caramel Sauce
Many Pick-Up customers are known to be aficionados of hot sauce. They’ll be pleased to know that we now stock various spicy sauces from a local purveyor, Zambo’s Hot Sass.
The fiery concoctions are the brainchild of Zsofia Zambo, a Vancouver native who’s made Montreal her home for the past decade. “I started it because I was procrastinating studying for a statistics exam,” Zambo recalls. “I had learned how to can from a workshop that Camilla [of Preservation Society] did. So one night, instead of studying I made hot sauce. I made like 50 jars to give to my friends.”
But when Zambo found herself in dire financial straits, the sauces changed from gifts to a source of sustenance. “I sold all the jars to my friends ’cause I was so desperate for money.” But they weren’t buying merely out of sympathy. “People were like ‘this is so good, you should keep selling it!’”
Zambo’s Hot Sass (the name, she says, came about because “somebody said that I was sassy”) truly took off during last year’s Pop Montreal festivities. “At Puces Pop in September 2012, I sold like 100 jars and I was like ‘holy shit!’ At that point it started to seem like a valid entrepreneurship.”
The Pick-Up proudly stocks four of Zambo’s creations. Capsicum Carota is a carrot sauce with habanero; Eriquito features roasted tomato, garlic and onion with chipotle; Caribbean Cat mixes green papaya and bitter melon with habanero, and Baby Girl is an intriguing blend of jalapeño, mango and tequila.
It all sounds both delicious and bold. But, Zambo demurs, “I’m definitely not a foodie. I do have a vested interested in food and nutrition, but I never considered myself someone who talks about food or blogs about it or is obsessed with hot sauce or whatever.”
Foodie or not, she does bring some serious knowledge to the table, with a BSc in nutritional biochemistry and a masters’ in human nutrition. “There’s a lot of food science in my head,” she admits, “but it’s mostly trial and error.”
Today, the sauce scientist is conducting her trials in a rented kitchen while building the business end of her enterprise. The existing small jars are soon to be redesigned and rebranded. Asked about further plans for the future, Zambo says, “I wanna make a hangover sauce.” We’ll be keeping a close eye on this development.
Le Pick-Up vous offre une sélection limitée de tartes saisonnières, faites maison, pour l’action de grâce.
Nous offrons les tartes en saveurs de citrouille québécoise et pomme québécoise, chacun pour 15$. Nous les vendons aussi à la tranche pour 3$, mais notez que les tranches se vendent vite!
Vous pouvez commander une tarte au dépanneur, par courriel (deppickup @ gmail .com) ou bien sur notre page Facebook.
Svp noter que les quantités sont limitées. Premier arrivé, premier servi!
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Le Pick-Up offers a limited number of homemade pies, baked specially for this Thanksgiving.
The pies available are pumpkin and apple, both made with local produce. They retail for $15. We’ll also be offering them by the slice (while supplies last!) for $3.
You can order in person at the dep, by email (deppickup @ gmail .com) or through our Facebook page.
Please note that quantities are limited. First come first served!
Many of our customers enjoy the Pick-Up’s espresso on a daily basis.
But did you know we have our very own blend?
Café Union, the venerable institution that’s been providing coffee to Montrealers for over 100 years, created the Pick-Up blend a few years ago.
James Kouri, coffee developer and proud member of the Kouri family (who’ve owned Union since 1964), recalls that “the blend came about because [Pick-Up owners] Penny and Bernadette wanted a flavour that was a bit of a Montreal style. They’d been trying different coffees, and they found some were too acidic and some were too sharp. They wanted something consistent and Montreal-like.”
What’s a Montreal style of coffee, you might wonder?
Kouri replies by breaking down a quick history lesson on the “waves” of espresso. Coffee aficionados have drawn battle lines between their waves of choice. Pick-Up fans will find that, as is our habit, we have a little something for everyone.
“In the second wave,” Kouri explains, “the espressos were typically a darker roast flavour profile—smoky, robust, chocolaty, woodier notes. The blends were mostly Italian and they roasted maybe a little bit darker. That was popular in the 70s and 80s. Since the 90s, the third wave focuses on sourcing, highlighting the origin of a bean and leaving the roast a little bit lighter, with brighter notes to accent the essence of the bean. The Montreal flavour is a cross between the two.”
Kouri adds, “Montrealers like a blend that reflects a bit of our four seasons—nutty for the winter, and a lighter, brighter profile for the summer.”
Taking his Pick-Up assignment seriously, Kouri sat down with his Union co-worker Leila Stambouli to brainstorm the new coffee creation. “We set about getting a blend that would be rich, a little bit smoky but with some complexity as well,” he says. Though the blend itself is a trade secret, Kouri will reveal that it combines Sumatran, Costa Rican and Brazilian beans, and that they aimed for a taste of “hickory smoke crossed with marmalade.”
Whether you’re a coffee expert or a casual sipper, come check out one of our many espresso drinks and taste it for yourself. And if you enjoy the Pick-Up blend, you can now take it home with you—we offer 250-gram bags of the beans, ground or unground, for $6.99.
Si vous vous promenez en Bixi, passez nous voir… on a présentement une station juste en face!
We woke up one fine morning to find a Bixi station right outside the Pick-Up! Something to keep in mind on your next ride?
Farm fresh veggies… soda tasting… jams and pickles… antipasto plates… this Saturday!
Nous avons reçu tant de bonnes créations locaux cet été, on a eu l’idée de les célébrer avec un événement spécial.
Ce samedi 17 août, durant la visite hebdomadaire de la ferme Red Orach, nous offrerons aussi une dégustation des liqueurs et des condiments de Savouré MTL. L’artiste locale Jeanie Riddle présentera des plats d’antipasto crées avec les légumes de la ferme Red Orach. Ces plats seront disponibles soit pour manger au Pick-Up ou pour emporter.
En espérant vous y voir!
We’ve been receiving so many great local goods this summer, we thought it would be fun to celebrate and share them all with a special event.
This Saturday, August 17, during the regular Farm Red Orach Saturday evening visit, we’ll also be offering a soda tasting and preserves from local purveyor Savouré MTL. In addition, local artist Jeanie Riddle will be creating an antipasto plate with fresh veggies from Farm Red Orach. The plate will be available either to eat in or take out.
Hope to see you there!
Savouré MTL’s little bottles of homemade fruit sodas have been gracing our shelves for a few weeks now, proving a big hit with our customers. We also carry some of Savouré’s pickled goodies. Jess Messer, the mastermind of this local flavour purveyor, took the time to answer a few questions for the curious.
An American who’s previously lived in Boston, Brooklyn and Moscow, Messer has been based in Montreal since 2010. “I come from a long line of serious food folks, grew up cooking and canning and making everything from scratch, and I also had years of experience working in restaurants,” she says.
Not long after arriving here, she started making food and drinks for a friend who runs farmers’ markets around the city. “The soda thing came out of my buying a Sodastream and getting carried away trying to make real ginger beer for Dark & Stormies. Also, I was not allowed to drink soda pop as a kid, nor are my children, so it was a fun family project inventing healthier bubbly drinks.”
Today, the family project is a going business concern. “I sell my stuff at farmers’ markets every week, and change the flavours constantly based on what is in season,” says Messer. “Everything that goes into my jars and bottles is all-natural and high quality, often organic, and as fresh and local as possible.”
For those who haven’t tried the sodas, get ready for a flavour surprise. “My soda profile is pretty much fruit + herb – I love the way that you taste the herb with your nose before you taste the fruit in your mouth,” she says. “Then I add an off-note that gives it something different – mace, ginger, hot pepper, vinegar – something like that in subtle measure to finish the sip off strong. I use fresh, whole fruit and fresh herbs, and all-natural organic sweeteners, usually organic cane sugar, honey, or maple syrup. I just made one that is red currant with anise and fennel seed – it was lovely, and different but people went crazy for it. I’ve been pleasantly surprised by how adventurous people are with my weirdo drinks.”
Savouré bottles are also notable for their labels, illustrated with various portraits of people. “I felt like that look of a drawing of a piece of fruit or a flower, etc was kind of tired so was looking around for something different,” Messer explains. “For me food is all about people: the ones who grow the food, the ones I cook for, the ones who cook for me, the ones you share food with… so the images are my friends and family, people I’ve met here in Montreal or seen on the street. They are drawn by Danielle Autran, a fabulous graphic designer who is based in Halifax. This was the funnest part of my recent Kickstarter campaign; one of the incentives was to get your face on a label, so we’ll have some new drawings soon.”
Savouré sodas are on tap at Alexandraplatz, P.A. & Gargantua food truck, and soon at the SAT Foodlab. “I recently wrapped up my Kickstarter and we are hoping to buy a bottling machine to have more sodas on shelves soon,” says Messer. But for the time being, the only place you can buy the soda bottles is right here at Le Pick-Up.
Nick Kuepfer is known to Montrealers as a musician, with material released on Constellation Records and collaborations with many on the local experimental scene.
But lately, he’s been taking on a new job as a vegetable farmer—and the Pick-Up is proud to host him and his veggies every Saturday evening this summer.
First haul of the season
Kuepfer raises the crops single-handedly on a farm not far from the city. He got started this year, when the owner left town and asked him to take over. He had only grown vegetables as a hobby up until then, he explains, though “I’d done a lot of landscape construction and backyard gardening.”
He christened the farm Red Orach, after one of his favourite vegetables, which is on offer among the other goodies. “Another common name for it is mountain spinach,” he explains. “It’s like a really crisp spinach, but it’s a bright majenta.”
Various veggies including the red orach itself.
So far the farm has had a bountiful yield of vegetables and herbs. Upcoming deliveries include “watermelon, canteloupe, lots of winter squash, pumpkin, a bunch of hot peppers, two different kinds of brussel sprouts, and 10 different varieties of tomato,” says Kuepfer.
Though he’s also supplying a few local restaurants, the Pick-Up is currently the only location where Montrealers can personally purchase these veggie delights. Kuepfer will be selling his wares at the Pick-Up every Saturday from 5 to 8 p.m. The farm is equipped with a greenhouse, so Kuepfer says the veggie drop-offs will continue well through the fall: “I’m hoping to stretch it out into November.”
You can check out each week’s crop on the Farm Red Orach Facebook page.
Afin de mieux servir nos clients, nous essayons cette été des nouvelles heures d’ouverture pour le dépanneur. Pour les mois de juillet et août, le dépanneur restera ouvert jusqu’à 23h de mercredi à samedi inclusivement.
Veuillez noter que la cuisine fermera toujours à 19h sur ces journées. Cependant, nous offrons des sandwiches préparés pour ceux qui ont faim le soir!/ / /
In order to better serve our customers, we are experimenting with some later opening hours for the dep. For the months of July and August, the dep will remain open until 11pm from Wednesday to Saturday inclusively.
Please note that our kitchen will still close at 7 pm on these days. However, we will be stepping up our production of pre-made sandwiches for those in the mood for a late-night snack!
Avec l’arrivée tardive et lente de l’été, nous sommes heureux de vous annoncer la présence sur nos étagères de quelques nouvelles boissons pour satisfaire votre soif!
Les boissons Belvoir, provenant de l’Angleterre, sont faits avec des ingrédients naturels. Les saveurs comprennent la limonade aux framboises, la fleur de sureau et la lime et citronelle.
La compagnie Fever Tree, elle, nous offre un eau au tonique ainsi qu’une limonade amère. On nous dit que celles-ci vont très bien dans un cocktail…
Sans oublier les quatre variétés de Mash, boisson gazeuse aux saveurs de fruits…
Ou bien Pop Shoppe… si les saveurs ainsi que le design ont un air authentique à l’ancinenne, c’est que cette compagnie canadienne fût lancée en 1969, et puis relancée en 2004 par un entrepreneur ontarien.
Avec tellement de nouvelles boissons, il nous semblait qu’on devrait lancer une promotion pour que nos clients puissent les goûter. Nos offrons donc le “4-pack,” quatre boissons de votre choix parmi les marques Fentiman’s, Boylan, Belvoir, Mash, Pop Shoppe et Good Tree, pour $9.49 plus taxes.
Miserable weather couldn’t stop the Pick-Up’s loyal customers from eating up every single bite of Szef Bartek’s Dan Dan Noodle Brunch. The noodles’ porky goodness filled our bellies, while the Schezuan pepper-laden cucumber salad left our mouths tingling.
La popularité de la nourriture sans gluten ne cesse d’augmenter. Ici au Pick-Up, nous recevons de plus en plus de commandes pour des sandwichs sur tortilla, ainsi que nos biscuits aux pépites de chocolat sans gluten disponibles depuis un bon bout de temps.
C’est alors notre plaisir d’annoncer que le Glutenberg, la bière locale 100% sans gluten, est maintenant disponible sur nos étagères!
Le Glutenberg est le produit des Brasseurs Sans Gluten, une compagnie montréalaise. Le co-fondateur Julien Niquet, lui-même intolérant au gluten, a amené son idée au marché en 2010. Certifié sans trace de gluten, le produit goûte aussi très bien; les bières de la compagnie ont même remporté trois prix dans le World Beer Cup 2012!
Essayez la bière blonde ou la pale ale américaine et dites-nous qu’est-ce que vous en pensez…
Chef, butcher, blogger, workshop conductor and friend of Le Pick-Up Berlin Reed is now also an author! His new book, The Ethical Butcher: How Thoughtful Eating Can Change Your World, published by Soft Skull Press, is currently available on the Dep’s literary rack for $26.
The book details Berlin’s journey from vegan to butcher, with personal anecdotes sitting aside philosophical musings on food ethics. Columbia Journal has a thoughtful review for those interested in knowing more.
Also for sale is Berlin’s self-published cookbook zine, retailing for $7.
Nous sommes ravis de annoncer que nous sommes maintenant une pointe de chute pour des paniers des Fermes Lufa!
We are very excited to announce that we will be a drop point for Lufa Farms baskets starting this week.
Please come and join us at the Dep this Wednesday April 10 at 5pm for a meet and greet and info session about Lufa.
Looking forward to seeing you there.
The gang at the Dep is extremely proud to have been selected for inclusion in Phaidon Press’ new book, Where Chefs Eat, an international restaurant guide compiled from the choices of 400 of the world’s most renowned chefs.
Covering “bargain noodle joints to high-end restaurants; late-night haunts to all-day breakfasts…” the book encompasses more than 2,000 personal recommendations on where to eat around the globe.
Merci au chefs de la Métropole, ça fait plaisir!
You’re all aware that POP Montreal is nearly upon us….so in celebration…
CKUT will be broadcasting live from Dépanneur le Pick Up this Wednesday, September 19th from 11AM-3PM. Your hosts Penny Pickup and Lynne T will be welcoming a bevy of guests and playing some hot tracks!
The broadcast will feature Venus DJs, Malcolm aka The World Provider, some Dep all stars and lots o’ Queer POP DJs. Gen Heistek will join the crew to give listeners the skip on Kids POP!
Nothing like warm, lemony pound cake fresh out of the oven!
Notice anything different?
Our beloved combs are back! Oh, we missed them.
Lunchtime at Le Pick Up. What are you waiting for?
Thanks to the vegan food blog Mangiami for snapping this pic of our veggie pulled porc!
Because we’re already starving.
Aphrodite Salas from CTV news dropped by the dep this week to feature us on ‘The Sunday Bite’.
Thanks for all the awesome feedback about our new-and-improved enthusiasm for our website!
…After all, we don’t want to be like these guys.
[via Mark Slutsky]
The marriage of music and food is what the Depanneur Le Pick Up is all about.
What better to represent this colorful partnership than the eccentric American composer Harry Partch?
Now, to make some rose petal jam…