Un pick-up pour votre vélo?

July 26, 2015 at 10:00 AM
Mobile-event

La nouvelle compagnie montréalaise, Mécanique Mobile Randonneur, présente un événement ce dimanche, 26 juillet de 10hr à 16hr.

Venez pour une mise-en-pointe pour votre vélo, avec un café et un pain à la canelle, pour 35$, ou bien une mini-mise-en-pointe, café et gâterie pour 25$.

New local company Randonneur Mobile Mechanics presents an event this Sunday, July 26 from 10am-4pm.

Come get your biked tuned up, along with a coffee and cinnamon bun, for $35 – or a mini-tune-up, coffee and bun for $25.

Posted July 21, 2015

Canada Day Bluegrass

July 01, 2014 at 12:00 PM

Attention! Attention! Hélas, notre premier brunch de fête ayant été annulé à cause de la pluie, nous redoublons d’enthousiasme à la venue de la fête du Canada parce que oui, on remet la musique au goût du jour avec l’Allday Breakfast Stringband. Ils vont nous jouer du Bluegrass enlevant, tout en buvant des espresso et en célébrant les délicieux classiques pickup-esques du Brunch. Venez en gang, en famille, en amis de 12h à 15h sur la terrasse ensoleillée (on espère!).

Well folks, our first holiday Bluegrass date got rained out on la St. Jean Baptiste, but we’re powering through with the Allday Breakfast Stringband on Canada Day. Same deal: music from 12-3 on the patio, brunch specials galore, and all the Pick-up goodies your friends and family can sip and nibble. Come celebrate!

Posted June 29, 2014

Du bluegrass pour la fête de la Saint-Jean-Baptiste

June 24, 2014 at 12:02 PM
241The Allday Breakfast Stringband

SVP noter: nous regrettons que la performance est annulée à cause de la pluie. Le dépanneur sera toutefois ouvert jusqu’à 21hr, la cuisine ferme à 18hr.

Rappelez vous de venir au dépanneur pour la Saint-Jean-Baptiste parce que on se gâte avec la visite d’un band de bluegrass live pour accompagner les classiques du brunch. Le ‘All Day Breakfast Stringband’ vous fera entendre leur son sur la terrasse Mardi le 24 Juin de Midi à 15h. Venez boire des Cappuccinos et taper des pieds pour relaxer et profiter de la journée!

Holiday Bluegrass at Le Pick Up

Remember to swing by the Dep this St Jean Baptiste! This year, we’ll be featuring live blue grass music along with some of our classic brunch specials. The aptly named All-Day Breakfast Stringband will be joining us on the patio on Tuesday, June 24 from 12-3 to serenade the holiday crowd. Gather with friends and family to sip cappuccinos, tap your feet, and wile the day away.

Posted June 17, 2014

Installation au Pick-Up ce vendredi

April 24, 2014 at 01:17 PM

Ce vendredi 25 avril de 13h à 17h, le Pick-Up sera le lieu d’une installation de Stéphanie Lavoie, Dodécasyllabe ta vie à ton avis.

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L’artiste décrit l’œuvre créée dans le cadre de sa maîtrise à lÉcole des médias de l’UQAM, comme une « création théâtrale multimédia, » qui sera diffusée sur plusieurs écrans dans le dépanneur.

Le projet fait des liens entre l’alexandrin (métrique dans la poésie française classique) et les formes poétiques de nos jours. « Je cherche les consonances entre le 17e siècle et aujourd’hui, explique-t-elle. Un parallèle intéressant à faire est avec le slam, le rap, le hip-hop. » Les performances sont réalisées par une distribution diverse des rôles : « Je voulais faire un survol le plus large possible, le plus juste possible, de ce qu’on vit. Donc j’ai des acteurs, mais aussi des gens qui ne sont pas du tout acteurs. »

Elle se dit inspirée par Les Beaux Dimanches, une émission culturelle qui passait à Radio-Canada de 1966 à 2004. « On avait accès à du Racine, du Tremblay, du Molière, du Dubé, à de la danse, à un répertoire international de l’art; toutes sortes de formes d’art intéressantes, dit-elle. Je trouve que ça manque beaucoup aujourd’hui. »

Alors, pourquoi diffuser cette œuvre dans un dépanneur? « C’est le lieu parfait qui rassemble le plus grand nombre de personnes — pas juste en quantité, mais en genre, dit l’artiste. Des gens de tous âges, toutes classes sociales : le dépanneur ne dit non à personne. L’avocat va au dépanneur pour acheter ses cigarettes et sa pinte de lait, l’assisté social y va pour les mêmes raisons. Tout le monde est bienvenu. Dans mon rêve ultime, le théâtre trouverait la même façon d’acceuiler les gens qu’un dépanneur. »

Passez donc nous voir vendredi pour cette œuvre spéciale — prenez votre sandwich ou café avec un peu de culture à côté!

Posted April 23, 2014

Holiday Cooking Workshops!

November 20, 2013 at 07:45 AM

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.)

Fall-workshop

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

Posted November 03, 2013

Poultry butchery for the home chef - June 13th!

June 13, 2013 at 07:30 PM

Do you make a mess when cutting up chicken? Wonder how you could get the best use out of all the parts of your bird? You’re in luck!

A butcher friend of the Pick-Up will host a workshop in chicken butchering techniques on Thursday, June 13 at 7:30 pm.

Workshop participants will cut chickens in several ways (half, quartered, frying cuts and a whole, fully deboned chicken). We’ll go over techniques for a whole stuffed boneless bird, a brick-pressed grilled bird, stuffed/tied breast and how to turn bones into stock for gravies and soups. We’ll also talk about spice rubs and marinades, and how all of these techniques can be transferred to more delicate poultry species like quail, duck and pheasant.

Participants should bring an apron and, if you have one, a boning knife. (If not, we will add a boning knife to the workshop cost, and you can take it home with you!)

Cost of the workshop is $45.00 and includes a whole chicken for each participant.

To register, or for any questions, email lepickupevents@gmail.com.

Posted June 05, 2013

Szef Bartek returns for brunch!

May 25, 2013 at 11:00 AM
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Szef Bartek, known for his pork propaganda across many media, returns to commandeer the Pick-Up kitchen on Saturday, May 25 with a special brunch.

The good Szef will be serving up Dan Dan Noodles, a Schezuan-style dish of mouth-watering porky goodness, along with an Asian cucumber salad.

L’évènement prendra place le samedi 25 mai de 11h jusqu’à 16h. D’autres détails à suivre. Au plaisir de vous y voir!

Posted May 10, 2013

Mercredi le 10 avril - lancement de Lufa Farms et le Pick Up!

April 10, 2013 at 05:00 PM
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Nous sommes ravis de annoncer que nous sommes maintenant une pointe de chute pour des paniers des Fermes Lufa!

Pour s’inscrire

Hey Everybody!

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.

How it works

Looking forward to seeing you there.

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Posted April 09, 2013

CKUT remote at Dépanneur le Pick Up

September 19, 2012 at 11:00 AM

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!

VenusVenus DJs live from DLPU
Posted September 18, 2012

A Vietnamese summer feast with Rau Rum!

August 25, 2012 at 07:30 PM
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[All photos by Marigold Santos]

We’re thrilled to present the next special dinner here at Le Pick Up, featuring the creative forces behind Rau Rum, The Vietnamese Food Basket, a small local business that prepares healthy, fresh Vietnamese dishes, all delivered in a basket!

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Jenn Doan and Ted Strauss, the duo behind Rau Rum, will prepare a healthful, vibrant Vietnamese feast here at the Pick Up on Saturday, August 25. Expect unusual, unforgettable dishes — like canh chua, a remarkable sweet and sour tamarind soup with okra and pineapple; ca hap, steamed trout stuffed with ground pork and shiitake mushrooms; che chuoi, a tapioca pearl pudding flavored with banana, coconut milk, and maple syrup.. and so much more.

Jenn was inspired to learn her mother’s traditional dishes after moving away from home and feeling very disconnected to her own Vietnamese heritage. She decided to recreate the dishes and sauces that were normally pre-prepared and packaged here in North America, but filled with high amounts of salts. refined sugars, and preservatives. Jenn found ways to prepare them from scratch, using high quality ingredients with natural sugars such as dates, sweet potatoes, and fruit juice. We’re thrilled to host the talented couple, who will share with us the mouthwatering food secrets that usually stay hidden inside Vietnamese homes.

Email us at lepickupevents@gmail.com to make your reservations! The four-course meal will be $30, and there will be two seatings, at 7:30pm and 9:30pm. Seating is very limited — get in touch soon!

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Posted August 13, 2012

RECAP PT. II! Whole Hog BBQ with Berlin Reed!

May 13, 2012 at 06:00 PM
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[Words: Marc Holmes; Thanks Chris Zeke Hand for the photos!]

Returning the next evening, a few extra participants added to help them in their feasting, our disciples of pork set about devouring a spectacular four-course BBQ banquet laid on by Berlin himself. Introducing each course, our Ethical Butcher invited each group to present their own marinades between courses as they devoured an epic menu of spare and baby back ribs, offal, carnitas and eisbein tostadas, chops, mac ‘n’ cheese, slaw, pickles…all rounded off with smoked fruit crisp and fresh cream. Sound and look amazing? We can indeed confirm that it was, and would like to join participants in thanking Berlin again for a fantastic weekend’s events. Until next time! DPLU

Posted May 21, 2012

SAUCISSESSION avec SZEF BARTEK - May 26!

May 26, 2012 at 08:00 PM
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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!

Posted May 16, 2012

Brooklyn's Vegan Secret Supper comes to the Dep!

January 28, 2012 at 08:00 PM
Front

We’re thrilled to announce that the first guest chef dinner of 2012 will feature Chef Mérida of Vegan Secret Supper, a supper club based in Brooklyn, NY and Vancouver, BC. Everything is made handmade, in-house and vegan, using only local and organic ingredients.

For her dinner at Le Pick Up, Chef Mérida will present an elegant and beautiful three-course vegan feast inspired by Quebec and the winter. We can’t wait to see what she will come up with!

For more information about Chef Mérida, please visit her website and (mouthwatering!) tumblr.

The dinner will begin promptly at 8pm on Saturday, January 28. The three-course set menu will be $30. To RSVP, please email us at natasha.pickowicz AT gmail.com. Seating is very limited, so get in touch with us soon!

We hope to see you there — vegan and non-vegans alike!

Posted January 16, 2012

PHOTOS: Novemberfest at the Dep!

November 10, 2011 at 06:00 PM
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Le Pick Up’s first-ever Novemberfest was a mega success. A sausage-laden, pretzel-dipping, strudel-inhaling success. Thanks to everyone who came out and had a rad time — hopefully it’ll become a Pick Up tradition!

Posted January 09, 2012

Workshop! Pickling with Preservation Society's Camilla Wynne!

October 04, 2011 at 08:00 PM
Background

Back in August, we hosted an amazing night with pastry chef and preserves expert Camilla Wynne. Her workshop, ‘Preserving Stone Fruits,’ was a mega success. So much fun, in fact, that we’ve decided to hold another workshop with Camilla — this time focusing on the saltier side of preserves… pickling and chutneys!

Camilla’s pickling workshop will be held on Tuesday, October 4, here at Le Pick Up. Camilla will discuss her favored pickling and canning techniques, including an introduction to basic pickling safety. Together, we’ll make batches of her favorite seasonal pickles. Learn all you can so you can stock up on your own homemade pickles and chutneys before winter sets in!

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Let’s learn more about Camilla:

Camilla is a professionally trained pastry chef who has been canning since 2002. She most recently worked at Laloux and Pastisserie Rhubarbe, but has also done stints at Les Chevres (RIP), Anise (RIP), and wd~50 (NYC). Formerly the baker behind Backroom Records and Pastries, she now sells jams, marmalades, jellies, pickles and other preserves under the Preservation Society moniker.

The workshop will begin promptly at 8pm. Each participant will have a hand in making their own preserves, with guidance and instruction from Camilla. The registration fee is $25. We are located at 7032 rue Waverly, and are a cozy and intimate space — so please register soon as there are a very limited number of spots! Cash only, please. To register, please email me at Natasha.pickowicz [at] gmail [dot] com.

We hope to see you there!!

Posted September 27, 2011

PEANUTS & HAM RADIO for Pop Montreal

September 21, 2011 at 02:00 PM

September 21 – 24, 2011
2pm – 6pm daily

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Join geriatric dandy Peanut Brittle as he returns to Dépanneur le Pick Up for his latest engagement – a low-power radio show broadcasting directly to your picnic table. During Pop Montreal Peanut will host WEZY from DLPU’s psychedelic ice-fishing hut, airing a selection of fine music, rambling monologues about the good old days, and plenty of innuendo. It’s like Quentin Crisp meets Finkleman’s 45s. Come by for your usual DLPU delights and get a side-serving of old time radio.

Peanut Brittle, the alter-ego of Toronto performance artist Lex Vaughn, has been charming the ladies and making the gents blush since the mid-Noughties. Early adopters of DLPU may recall him serving up a Tex-Mex brunch in 2009, haranguing customers and getting salsa all over his polyester pants. Don’t miss this latest incarnation of everyone’s favourite codger-about-town.

Schedule:

Wednesday September 21

Spider Cat House DJ set and sing-along
Jeff Miller interviews PB about lovemaking in wartime

Thursday September 22
As the dep readies itself to sell VPP to VIP at the Arcade Fire show, PB guides us through the afternoon with:

The Gothic and Witchy sounds of DJ Ouija
and the experimental noize jam of DJ Pickles

Friday September 23
Friday is a great night to party, right? So we bring out the big guns with Penny Pickup, DJ Lynne T and a special intimate interview session with FOXTROTT.

Saturday September 24

Brunch.

Watch it live:


Broadcasting live with Ustream

Posted September 14, 2011

Photos: Preserving fruits with Camilla Wynne!

August 27, 2011 at 07:00 PM
Img_1922All photos by Natasha Li Pickowicz

Thank you so much to everyone that helped make last week’s canning workshop with pastry chef Camilla Wynne such a mega success. We spent the night learning about the basics of canning fruit and vegetables, peppered with plenty of Camilla’s pro tips. Everyone went home with two hot jars of preserved plums in vanilla syrup, and a nectarine-sapote jam. It was crazy fun and awesome to meet so many interesting and lovely home canners. Stay tuned — we’ll be bringing Camilla back for round 2 as she takes on pickles, brines, and vegetables! Dates to be announced shortly!

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Posted September 03, 2011

Coming Soon.... Pork Club BBQ with Szef Bartek!!

September 15, 2011 at 12:00 AM
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Next Friday, on September, 9, we’re stoked to welcome back Szef Bartek to our humble kitchen for a night of grilling + eating. (Remember this magical night?) The food is bound to be magnificent, the company even better. 3-8pm. Be there. After all, who doesn’t need a good porking once in a while?

Posted August 31, 2011

New Workshop! Preserving Stone Fruits with Camilla Wynne!

August 25, 2011 at 08:00 PM
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Hello everyone!

We’re thrilled to announce our next workshop — and it’s coming right up!

Pastry chef and preserves expert extraordinaire Camilla Wynne will lead a workshop on Canning and Preserving Stone Fruits on Thursday, August 25 here at Le Pick Up.

Camilla is a professionally trained pastry chef who has been canning since 2002. She most recently worked at Laloux and Pastisserie Rhubarbe, but has also done stints at Les Chevres (RIP), Anise (RIP), and wd~50 (NYC). Formerly the baker behind Backroom Records and Pastries, she now sells jams, marmalades, jellies, pickles and other preserves under the Preservation Society moniker.

Camilla has been an amazing and inspiring presence in the Montreal food community (she used to make our cupcakes!), and we are so honored to have her host our next workshop.

At the workshop, Camilla will discuss the most important tenets of preserving fruits, including explanations of her own techniques, and an emphasis on basic safety. We will be making jams and preserved fruits in syrup, with a strong focus on seasonal stone fruits.

The workshop will begin promptly at 8pm. Each participant will have a hand in making their own preserves, with guidance and instruction from Camilla. The registration fee is $25.

We are located at 7032 rue Waverly, and are a cozy and intimate space — so please register soon as there are a very limited number of spots! Cash only, please. To register, please email me at Natasha.pickowicz [at] gmail [dot] com.

Thanks and we hope to see you there!

Posted August 16, 2011

WORKSHOP! Radicalizing Herbalism and Activating the Healers

August 14, 2011 at 06:00 PM
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Our friends Meghan Murphy and Claudia Abbott-Barish, two lovely California-based food and food justice activists, are traveling across North American in their cherry red 1980 Ford Courier pickup truck and touring bicycles… and making a stop in Montreal! They will be hosting the workshop “Radicalizing Herbalism and Activating the Healers” at the Dep on Sunday, August 14 at 6pm.

Both have been local food and food justice activists for many years and have come to look at their herbalism studies as another side of the same coin. Feeling a significant lack of social analysis and activism around herbal medicine as they have encountered it, they have been cultivating a common desire to radicalize herbalism, and mobilize healers to realize the innate activism in their pursuit of an alternative paradigm of healing.

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Not to miss an opportunity for broad geographical and social engagement, the ladies have decided to fold their road trip, cycle trip and workshop tour into one jammed-packed adventure of intrigue, physical tests, emotional and psychological trials, community involvement and anarchist hedonism.

Here’s what they have to say about the Montreal workshop:

“Using popular education, our workshop will cover a brief history of corporate power and how herbal medicinal use has been prevented in the past, barring us from actions of self-sufficiency. We will focus on why cultivating, wild-crafting and teaching about herbs creates new possibilities for us to create more healthy, reciprocal systems (social and economic) in the rest of our lives. This analysis will include examples, past and present, of how people have used herbs and herbal medicine to resist exploitation by those in power. The workshop will end with a dialogue on how to engage around these issues with members of our communities; what methods are inclusive, representative and equitable, and how to collaborate with the most people.“

They’ll also be doing fun, hands-on activities like making salves, tinctures, and tea blends. Spots for registration are extremely limited, so please email me at natasha.pickowicz AT gmail.com for a spot. Unlike our other workshops, this event will be charged on a sliding scale of $10-20. Please pay an amount with which you feel comfortable.

This workshop is aimed at healers, herbalists or self-taught herbal-medicine makers, who are interested in how their work can have a greater community impact beyond the traditional forms of engagement. That said, it is open to ANYONE who is remotely intrigued by the subject matter. Your contribution is valuable no matter who you are.

For more information, please visit their website, Root Medicine. We hope to see you there!!

Posted July 31, 2011