DÉPANNEUR LE PICK UP

Nothing like warm, lemony pound cake fresh out of the oven!

Notice anything different?

Our beloved combs are back! Oh, we missed them.

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)

We’re dishing up green eggs + ham in honor of St. Patrick. (Photo via @NiceGuyBo).

Lunchtime at Le Pick Up. What are you waiting for?

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!

Thanks to the vegan food blog Mangiami for snapping this pic of our veggie pulled porc!

We just spent the better part of 30 minutes drooling at these photos of Chef Merida’s# past Vegan Secret Supper creations. We’re more stoked than ever for her upcoming guest chef dinner at the Dep on January 28!

Email us now to make your reservations — this night will fill up quickly!

[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.

Here at Le Pick Up, we resolve to eat even more sugar and butter in the new year!

[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!

Watch Peanut Online

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.

Because we’re already starving.

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 you

Aphrodite Salas from CTV news dropped by the dep this week to feature us on ‘The Sunday Bite’.

Watch it 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.

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.

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.

Coffee College with Alex and Vass

As we gear up for summer madness, we decided it’s the perfect time to take our coffee service to the next level. In order to help us with our need for the perfect brew, we approached Anthony from Cafe Myriade, a true coffee lovers haven. Alex and Vassilias, two of Myriade’s uber-knowledgeable baristas, came to the Dep last night for some intensive instruction, otherwise known as Coffee School. Their passion for coffee is beyond infectious, and we can’t wait to share our new knowledge with you!

If the weather cooperates — it will get nice soon, yeah?! — we’ll be starting up with a number of cold drinks as well. Powermade will be back on the menu along with regular iced coffee, Vietnamese cold coffee and the introduction of the Arnold Palmer.

We will also be making an exciting announcement next week about our coffee supplier, so stay tuned for more news on that front.

So now: let us pray for some sunshine!

Le Pick Up was featured in the Hour this morning, as covered by intrepid journo Melora Koepke (who was a fearless participant at last December’s pastry workshop with Michelle Marek). From her story:

“…by now it has become something of an instant institution, both for people in the neighbourhood who come in for staples and for gourmands from across the city who come in for certain delicacies from their short-order grill and sandwich station. And though it’s true that their pulled pork is arguably the best in town, Le Pick-Up has also become much more than the sum of its parts: a community hub, an art-house video screening room, even a sometime cooking school of sorts.”

Some choices moments from Bernie, including:

“But running a band can be like running your own business sometimes – you have to keep a lot of pots on the stove. I feel like the through-line of all the things I’ve done is that they’re all project-oriented. This is another kind of project. It’s about being able to think things through, and not be afraid to deal with things, and learn how to structure everything so that it works, and also have fun with it.”

Read the full story here!

We also noticed a nice little mention from the food blog Bubble Tea for Dinner.

Thanks everyone, and enjoy yr week!

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]