SAUCISSESSION avec SZEF BARTEK - May 26!
May 26, 2012 at 08:00 PM
This Saturday, May 26, 8pm!
Atelier de fabrication de saucisses animé par Szef Bartek
- Szef Bartek vous donnera une petite présentation et une démonstration de la fabrication de saucisse
- En suite, en groupes de deux, vous allez fabriquer vous même des saucisses de porc pour apporter chez vous (0.5 kg ou 4-5 saucisses par personne)
- Nous vous servirons des saucisses préparées par Bartek durant l’atelier, pour que vous n’ayez pas faim !
Tout ça pour seulement 40$ !
Écrivez à lepickupevents@gmail.com pour réserver.
Espace limité !
Ceci est événement bilingue!
Photos de la dernière Saucissession en février 2011:
http://depanneurlepickup.com/events/2011-02-21-photos-szef-bartek-+-his-saucessession
Sausage making workshop lead by Szef Bartek
- Szef Bartek will give a brief talk and a demonstration of sausage making
- Then, in groups of two, you will make your own pork sausages, which you will take home (0.5 kg or 4-5 sausages per person)
- We will serve you sausages prepared by Szef Bartek during the workshop to stave off hunger!
All this for $40!
Write to lepickupevents@gmail.com to reserve.
Space is limited!
This is a bilingual event!
Photos from the previous Saucissession in February 2011 can be found here!
Let's Go Whole Hog with Berlin Reed!!!
May 13, 2012 at 06:00 PMCurious about the BBQ on Sunday, with Brooklyn chef Berlin Reed?
Well, we definitely were – so he gave us a sneak peek at Sunday’s mouthwatering menu…
1st course: RIBS. (spare and baby back) with braised greens, sweet potato cake, offal.
2nd course: CARNITAS + EISBEIN on a tostada.
3rd course: CHOPS, mac ‘n’ cheese, slaw, pickles.
4th course: SMOKED FRUIT TART, maple-bacon dirty pretzels, fresh cream.
Hungry yet?
The BBQ begins at 6pm on Sunday, May 13, and is $30. For pork lovers, this is an insane deal! Emails us at lepickupevents@gmail.com to save your spot!
WORKSHOP MAY 19: Make Your Own Backyard Smoker!
May 19, 2012 at 05:00 PM
We’re thrilled to announce that our next workshop at Le Pick Up will feature the talented duo behind Montreal’s own Pork Futures. Take it away, Andrew!
Do you know the difference between hot smoking and cold smoking? Do you know what a pellicule is. Or, why your cedar plank salmon sometimes tastes bitter? Have you ever tasted smoked salt and wondered whether you could make that? Do you like to roll your own? Bacon, mackerel, cheese?
Few people know that a smoker can be made out of an old gym locker, a garbage can, or a filing cabinet. Smaller household items are just as good. We’ll show you. We’re two passionate DIYers who’ve learned a lot from trial and error, from books, from family knowledge, and from little old Italian men who are happy to share their secrets.
In this workshop we’ll show you some plans for a basic smoker, and you’ll learn about safe temperatures, the flavours of different woods and recipes to prepare meat, fish or anything else for smoking.
We’ve done all the work: now, come pick our brains for a couple of hours, see how it all works, taste some goodies and walk away with some confidence that you, too, can smoke it at home.
The (outdoor, weather permitting!) workshop will begin promptly at 5pm. Registration fills up extremely fast, so please email us at lepickupevents@gmail.com to save your spot! The class costs $30 and will be followed by a sampling of Nick and Andrew’s own smoked goodies.
We hope to see you there!!
RSVP AT lepickupevents@gmail.com!
[All photos from Pork Futures tumblr — yum.]
"Butchery to BBQ": A workshop with Berlin Reed!
May 12, 2012 at 07:00 PM
The renegade traveling chef and butcher behind The Ethical Butcher project is heading to Montreal for a full weekend of cutting, curing and cooking!! On Saturday, May 12, join Berlin Reed as he guides an eager crew of Montreal meat-eaters in breaking a whole pig carcass into cuts ready to be grilled and sauced at the Whole Hog BBQ on Sunday, May 13!
All participants in the workshop will have a hand in preparing cuts for Sunday’s festivities. Everything from knife skills to boning and curing to marinating will be covered as this unique workshop and dinner shows the full spectrum from whole animal to tender, smoky decadence.
Using a humanely-raised, local pig, Chef Berlin will lead participants in dry-rub techniques, homecuring bacon, quick-searing and slow-cooking on the grill and share secrets to heavenly sauces. At the end, everyone will get to take home their very own slab of bacon!
At Sunday’s BBQ, expect to see grilled chops, pulled pork, fresh grilled ham steaks, ribs and more! Drawing from his Alabama roots and travels through the American South, Chef Berlin will bring the heat with a perfect array of sides and sauces to make your barbecue experience memorable. From GF cornbread and fresh baked rolls to sop up your sauce, to bright crisp slaws and homemade pickles to keep your palate ready for the next bite, this will be one day you won’t soon regret.
Sign up for the whole shebang!! It is surely the best deal and a rare opportunity to not only follow your meal from farm to plate, but to participate in each stage of its journey!
As usual, the workshop registration is very limited, so email us at lepickupevents@gmail.com to secure your spot. The class will begin promptly at 8pm and cost $40.
Reservations are ALSO required for the BBQ ($30), which will begin at 6pm and run through the evening. Sign up for both events ($60) and save money!
We hope to see you there!!!
ARE YOU READY FOR SUMMER?
May 12, 2012 at 07:00 PM
Here at the Dep, the month of May will focus on a very important topic: Getting totally and completely ready for summer. We’re going to host three weekends of BBQs and culinary workshops that will prepare and excite you for a summer packed with barbecues, outdoor picnics, and all manner of grilled meats! Stayed tuned for full description of the events, but here’s a sneak peek:
MAY 12-13: A weekend with The Ethical Butcher, including a “Butchery to BBQ” workshop, as we are taught the basics of breaking down an entire pig carcass!
MAY 19: A workshop with the locally based duo Pork Futures, with a night focused on learning how to build you own smoker — as well as the basics and techniques behind both cold and hot smoking! Oh, and plenty of smoked snacks to follow the class!
MAY 26: A reprise of one of our most popular workshops: making sausages with Szef Bartek!
It’s going to be an incredible month, and we can’t wait to get started!
PHOTOS! Fermentation workshop with Haley Butcher
March 27, 2012 at 08:00 PM
Last month we held a great workshop with fermentation expert Haley Butcher, the chemist behind 100% Ferments. We made jars of sauerkraut, fermented Moroccan carrots, and homemade yogurt! Thanks to everyone who came out — and stay tuned, Haley will return this summer to lead another fermentation class!
The combs have come home!
Notice anything different?
Our beloved combs are back! Oh, we missed them.
Cosmic sounds... a concert April 14!
April 14, 2012 at 09:00 PM
[Poster by Joshua Bastien]
In the spirit of Ostara, at the apex of spring, in celebration of renewal and fertility, and all things related to powerful and creative goddesses, and to new beginnings, and plants busting through soil, and ending hibernation, and drinking in light…
The Depanneur Le Pick Up presents three artists on Saturday, April 14 who bend cosmic circuits and channel good vibes, straight up with no distortion.
Laura Crapo (aka Laura Borealis): Laura emerged from the creative cocoon of the preeminent era of Halifax rock music, (as photographer/videographer for Eric’s Trip, Thrush Hermit, Superfriendz, Sloan) and has meta-morphed into a solo musician reiki master who makes otherworldly folk music for folks of this world and others. Lovely, haunting.
Rhonda Sweder: Imagine Kate Bush morphing into Leadbelly, and then Diane Cluck and Julie Andrews rewriting the Sound of Music together with Ziggy Stardust playing Von Trapp. Imagine if Lilith Fair was curated by Dorothy Ashby and Kim Gordon! Deep and rich, soaring and evocative, songs for voice and guitar.
Catharine Allan: Catharine is a clairvoyant medium and astrologer, and she also practices healing with sound. Catharine will be playing a solfeggio tuning fork, accompanied by simple sung songs. The vibration of this tuning fork is for love, and repairing DNA.
8$ / Doors at 9:00 + fresh juice for sale, from the bounty of Mother Earth
TONIGHT!! The Dep goes Sugar Shacking
Oh yes. Cabane à Sucre: Pork Club with Szef Bartek. Today. We’ve been waiting for this night for a long time. Maple-smoked pork loin, here we come!
[Photo via @szefbartek)
Happy St Paddy's Day!
We’re dishing up green eggs + ham in honor of St. Patrick. (Photo via @NiceGuyBo).
March 27: Fermentation ABCs workshop!
March 27, 2012 at 08:00 PM
Fun news!
We’re happy to announce that we will be hosting fermentation expert Haley Butcher of 100% Ferments to a lead a workshop on the science and methods of fermentation, one of the world’s oldest cooking and food preservation techniques.
Haley will lead us in creation of two different kinds of fermented vegetables, as well as a tutorial on how to make your yogurt at home! With her background in microbiology, Haley will provide many scientific insights into this fascinating and mysterious process.
Haley’s fermented goodies are available for sale under her canning name 100% Ferments, where she offers everything from Lebanese pickled turnips, sour spiced beets, kim chi, tangy curtido, and zesty salt-cured lemons. She also runs the popular ‘Culture Club,’ which features a different jar of lactofermented vegetables each month.
The workshop will begin promptly at 8pm on Tuesday, March 27 and is $25 to register. All supplies are included!
To register, please get in touch with us at lepickupevents@gmail.com.
We hope to see you there!!
March 17: Cabane à sucre PORK CLUB!
March 17, 2012 at 07:30 PM
Szef Bartek vous prépare 5 services de porc trempés au sirop d’érable. Le tout pour $35!
Services à 19h30 et 21h30.
Réservations obligatoires.
Écrivez au lepickupevents@gmail.com.
Les places sont limitées!
Szef Bartek will prepare 5 pork courses soaked in maple syrup. All for $35!
Seatings at 7:30 PM and 9:30 PM.
Reservations required.
Write to lepickupevents@gmail.com.
Spaces are limited!
PHOTOS!! Tropical Staycation with Jeremy Felker
February 11, 2012 at 08:00 PM
Photo by Natasha Pickowicz
Big thanks to everybody who came out to the Dep’s first-ever Tropical Staycation! Here are some behind-the-scene photos from that glorious night. The menu included:
-Spicy Le Pick Up beer nuts
-Jerk chicken with rice and peas, stewed kale, and Caribbean slaw
-Chocolate-rum cake with rum whipped cream and passion fruit and mango relish
It was so much fun that hopefully this will become an annual Le Pick Up tradition!
Photo by Natasha Pickowicz
[All photos by Natasha Pickowicz]
Dépanneur le Pick Up cherche un/e gérant/e
Dépanneur le Pick Up cherche un/e gérant/e
Nous cherchons une personne ayant un bon esprit d’équipe et au moins trois ans d’expérience. Le/la candidat/e possède une très bonne expérience dans la restauration, de même qu’une certaine expérience dans la vente au détail. L’ambiance animée et mouvementée du Pick Up requiert l’exécution simultanée de plusieurs tâches. La personne recherchée porte une grande attention aux détails et se sent à l’aise dans la gestion d’un personnel peu nombreux.
Le/la candidat/e doit être bilingue.
Les tâches comprennent :
-L’établissement des horaires;
-la gestion financière de base;
-voir au maintient de la propreté générale;
-régler les divers problèmes avec les clients;
-s’occuper des bris d’équipements;
-voir au maintien de la qualité de la nourriture, à la sécurité sanitaire des aliments et aux standards de propreté;
-Assurer le bon fonctionnement quotidien du dépanneur.
Poste est à temps plein (35 heures par semaine)
Veuillez envoyer votre CV à: deppickup @ gmail.com avant le 29 février, 2012.
Merci!
PHOTOS! Vegan Secret Supper
January 28, 2012 at 07:00 PM
Thank you Chef Merida for an enlightening and delicious night of vegan cuisine! We’ll never look at the humble cashew the same way again.
To all the veggies out there..
Thanks to the vegan food blog Mangiami for snapping this pic of our veggie pulled porc!
Staycation at the Dep — A Tropical Feast!
February 10, 2012 at 08:00 PM
Too broke to jet somewhere tropical this winter? No way to relax on the beach, soaking up the sun? No fear!
Our next special dinner of 2012 will transport you somewhere warmer! We will feature a Caribbean-inspired feast, complete with jerk chicken, tropical desserts, and other spicy delights. The night will be led by none other than one of our own — Jeremy Felker!
The dinner will begin promptly at 8pm on Friday, February 10. The set menu will be $20. Seating is limited, email me at natasha.pickowicz AT gmail.com to reserve your spot!
We hope to see you there!!
Le Pick Up on C'est le vie!
[Photo of Judith Lussier, author of Sacré Dépanneur!
Happy new year!!
To kick off 2012, we were featured on the CBC’s first installment of their Dépanneur series for the show C’est la vie. Our segment airs again tomorrow Tuesday, January 10 at 11:30am on CBC Radio One (88.5FM in
Montreal) — so tune in!
You can also stream the show on their website here.
2012's anti-diet
Here at Le Pick Up, we resolve to eat even more sugar and butter in the new year!
A visit from Acquired Taste Mag
[All photos by Chuck Ortiz]
We love this series of moody photos, taken by Chuck Ortiz, editor-in-chief of Toronto food magazine Acquired Taste. Among all of the fun things to do in Montreal, we’re stoked they made time to check out our Pork Club BBQ with Szef Bartek!
Some internet chatter
Thanks to Carly for her rad write-up of her recent brunch experience here at Le Pick Up. Hmmm, I wonder who this was about?
“All the food, in fact, was fantastic. And our server attended to us with a wonderful mix of friendliness, aggression, camp and good-natured humour. He didn’t have to work too hard though to convince us into sharing a blueberry cobbler – which is basically sugar, flour, butter, cinnamon, a whole heap of fresh berries and a generous dollop of what I think was clotted cream.”
It could only have been our one and only Joseph, no?
Full brunch report here.
DLPU at Osheaga 2011
Here’s the hut where we’re serving Veggie Pulled Porcs and other snacks at Osheaga. I know, it’s kind of hard to see, but you can always smell your way there…
When you look into the VPP Hut, the VPP Hut looks into youWe were on the news!
Aphrodite Salas from CTV news dropped by the dep this week to feature us on ‘The Sunday Bite’.
Summer is here...
…which apparently means we all start wearing pink tie dye?! Both Natashas showed up to work wearing the same outfit. Psychic sister-name vibes.
Cooling off with Powermade
Thirsty? Have you tried my favorite summer beverage, Powermade? I tried prying Penny for the top-secret recipe, but she remained mum. All I know is that this pomegranate-and-tea concoction is a killer combination of sweet, tangy, cold, and citrus. All that you would want in a summer iced beverage.
DLPU's Muffuletta in la Presse
We were very excited to be included in this week’s la Presse feature about the muffuletta!
Read the article here:
And a the history of the sandwich here:
This is our recipe – you can get the sandwich Monday to Friday over lunch, but get there early, they go fast!
Ingrédients
1 pain rond italien (comme celui de la boulangerie Marguerita, qui se vend également à l’épicerie italienne Milano)
Huile d’olive infusée aux herbes
1 t. de giardiniera (légumes marinés à l’italienne)
1 t. d’olives vertes et noires
1 poivron grillé tranché
1/3 t. d’aubergines marinées
200 g de jambon forêt-noire
200 g. de salami calabrese épicé
150 g. de fromage provolone
Préparation
Couper le pain en deux, retirer un peu de la mie et badigeonner généreusement d’huile d’olive infusée.
Empiler les ingrédients dans l’ordre suivant: giardiniera, olives, poivron grillé, aubergines, jambon, salami et fromage.
Refermer le sandwich. L’emballer bien serré dans de la pellicule plastique et laisser mariner pendant quelques heures, au réfrigérateur.
Au service, couper en pointes.
Never said about restaurant websites
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]
Harry Partch on Rose Petal Jam
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…
