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Friday Night Suppers

THIS PAGE IS NOW AN ARCHIVE. Menus are not current. For information about Friday Night Supper, call park staff at 416 392-0913

Menus from 2009 to 2015

Menu for June 20, 2015: a special Saturday night supper for the park ovens, and to remember Dan DeMatteis

Pork tourtiere (with Beretta farms organic pork) or

Crispy polenta pizza with wild mushrooms (from Waymac mushrooms), cheese (from Monforte dairy) and tomato sauce

(GF with Vegan option available)

served with fresh greens from the market (from the Sosnicki’s) and a white bean salad (with veggies from Knuckle Down Farm)

For Kids Berretta farms all beef organic hot dogs or Cheesy mac and cheese

Dessert Lemon tart with strawberry and rhubarb sauce (from Ted Thorpe) and whipped cream

Friday Night Supper - February 20, 2015

Main Course: Peanut stew with roasted cauliflower, squash and sweet potato served with millet and quinoa pilaf and radish and orange salad. (Vegan and gluten free)

Dessert: Gingerbread cake with lemon sauce and whipped cream. (gluten free option available)

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Friday Night Supper - February 13, 2015

Main Course: Veggie tamale pie with chocolate mole sauce

served with carrot cabbage cole slaw with lime and coriander dressing.

Dessert: red velvet beet cake with orange icing

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Friday Night Supper - February 6, 2015

Main Course: Millet and mushroom pie

served with roasted sweet potatoes, pickled cucumber salad and homemade ketchup.

Dessert: raspberry bread pudding

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Friday Night Supper - January 29, 2015

Main Course: Tempeh shepherd's pie

served with roasted carrots with honey and coriander seeds, and sunflower sprout coleslaw

Dessert: chocolate cakey pudding with chocolate sauce

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Friday Night Supper - January 23, 2015

Main Course: Tofu baked in a cranberry orange sauce

served with potato gratin and celery walnut salad

Dessert: spice cake with maple frosting

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Friday Night Supper - January 16, 2015

Main Course: mushroom filo pastry triangles with roasted fennel

served with a roasted winter vegetable medley

Desert: fruit crisp served with maple whipped cream

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Friday Night Supper - January 9, 2015

Main Course: cheesy baked polenta with ratatouille (vegan option available)

served with a kale and Kind Organics cosmic sprout salad with roasted hazelnuts and orange walnut vinaigrette

Dessert: vegan Chocosol chocolate cake served with whipped cream and raspberry sauce

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Friday Night Supper - January 2, 2015

Main Course: Vegetarian Butternut Squash Lasagne

served with a

White Bean Salad,

And an Orange Endive Salad

Desert: Pear Jam Tart,

hand crafted pear Jam from the park

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FRIDAY NIGHT SUPPER - September 26, 2014

Main Course: Vegan
Squash stuffed with Wild + Basmati Rice and Almonds
served with Mushroom Gravy and Cranberry Sauce

Sides
- Lentils and Roasted Seasonal Vegetables (carrots, parsnips, sweet potatoes, celery)
- Corn Bread

Dessert: Vegan
Pear-Ginger Crisp
with Maple Whipped Cream (optional)

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FRIDAY NIGHT SUPPER - September 19, 2014

Main Course: Vegan & GF

Cabbage Rolls stuffed with Buckwheat, Mushrooms, and Lentils

Sides
- Roasted Carrots
- Green Salad with Roasted Beets

Dessert:
Apple Cake with Brown Butter Icing

Thanks to: Sosnicki's, Thorpe Organics, Shared Harvest, Knuckle Down Farms, and Plan B

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FRIDAY NIGHT SUPPER - September 12, 2014

Cook's are calling tonight's supper "A Walk Through the Garden" lots of little entrées with so much of the harvest from Dufferin's very own gardens:

Main Course: Vegan & GF

Black Beans with Chipotle Chili Sauce

Southwestern Corn Pudding

Pumpkin Seed Tomatillo Salsa

Roasted Butternut & Buttercup Squash

Mexican Coleslaw (cabbage, fennel, lime, cumin)

Dessert: Nova Scotian Blueberry Grunt (ice cream optional)(vegan and gluten free option available)

Thanks to: Sosnicki's, Thorpe Organics, Shared Harvest & the Dufferin Grove Garden Club

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FRIDAY NIGHT SUPPER - September 5, 2014

MAIN COURSE

Baked Marinated Tempeh (GF)
served with
Roasted Garlic Mayo (vegan)
or
BestBaa's Cheesy Mayo

SIDES (GF)

Fatoush - Mediterranean Salad with green peppers, tomatoes, cucumbers
(and toasted pita bread - optional)

Brown Rice Medley - with roasted zucchini and fresh corn

DESSERT

Lemon Squares
with Dufferin Grove Elderberry sauce and whipped cream
(Vegan / GF option available)

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FRIDAY NIGHT SUPPER - August 29, 2014

MAIN COURSE: vegan and gluten-free option available

Summer vegetable lasagne filled with eggplant, zucchini, tofu-walnut puree and topped with tomato sauce and mozzarella cheese.

Served with green salad with balsamic dressing and croutons, and lima and green bean and corn salad.

DESSERT vegan and gluten-free option available

Mixed berry crisp served with vanilla ice cream

* Thanks to: Fields of Lavender, Knuckledown Farm, Ted Thorpe, Shared Harvest, and Sosnicki Organics.

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FRIDAY NIGHT SUPPER - August 22, 2014

MAIN COURSE: vegan, gluten-free, contains nuts

Khoresh (aromatic stew with eggplants, cauliflower, split peas, almonds and market peaches) served on basmati rice.

Served with borani (yoghurt or tofu with sesame and market spinach and chard) and radish salad with fresh market herbs.

DESSERT vegan, gluten-free option available

Blueberry brownies with chocolate sauce

* Thanks to: Fields of Lavender, Knuckledown Farm, Ted Thorpe, Shared Harvest, Everdale, ChocoSol, and Sosnicki Organics.

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FRIDAY NIGHT SUPPER - August 15, 2014

MAIN COURSE: vegan, contains gluten

Kale and swiss chard spanakopita with kalamata olives, tofu and lemon zest.

Served with tomato-cucumber salad and dilled basmati rice.

DESSERT vegan, contains gluten

Peach cobbler

* Thanks to: Fields of Lavender, Plan B, Ted Thorpe, Shared Harvest, and Sosnicki Organics.

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FRIDAY NIGHT SUPPER - August 8, 2014

MAIN COURSE: vegan, contains peanuts

Kale and black bean cornbread skillet pie with mole sauce, served with carrot slaw, green salad and millet pilaf.

DESSERT not vegan or gluten free

Berry peach lemon pudding

* Thanks to: Plan B, Knuckle Down farm, Shared Harvest, and Sosnicki organics

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FRIDAY NIGHT SUPPER - August 1, 2014

MAIN COURSE: vegan & gluten-free

BBQ Tofu & Roasted Sweet Potatoes served with cabbage and kohlrabi coleslaw & quinoa salad, chick pea pilaf

DESSERT not gluten-free

vegan banana bread with chocolate chips served wtih blueberry sauce + ice cream

* with produce from: Plan B, Knuckle Down farm, Shared Harvest, and Sosnicki organics

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FRIDAY NIGHT SUPPER - July 25, 2014

VEGAN
Coconut curried tofu and vegetables (green and yellow beans, summer squash, red peppers) served on basmati rice.
(Gluten free)

SIDES
Chickpea cucumber salad and market greens salad. Thanks to Market Vendors: Ted Thorpe, Everdale, Shared Harvest, Fields of Lavender and Knuckledown Farm.

DESSERT
Yoghurt-lime cake served with vanilla ice cream, topped with raspberry and park-harvested red currant syrup. (not vegan or gluten-free)

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FRIDAY NIGHT SUPPER - July 18, 2014

VEGAN
Provencal Vegetable Casserole with roasted eggplants, zucchini and tomatoes with fresh herbs.
(Gluten free)

SIDES
Roasted potato and bell peppers and Mixed market greens salad. Thanks to Market Vendors: Ted Thorpe, Everdale, Shared Harvest, Fields of Lavender and Knuckledown Farm.

DESSERT
Vanilla cake with raspberries and cream.

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FRIDAY NIGHT SUPPER - July 11, 2014

VEGAN
Shepherd's pie with coconut sweet potato-carrot mash, and kidney bean, lima bean and sweet corn filling.
(Gluten free)

SIDES
Kale salad with radishes and lime vinaigrette. Slice of park bread or gluten free cornbread. Thanks to Market Vendors: Ted Thorpe, Everdale, Shared Harvest, Fields of Lavender and Knuckledown Farm.

DESSERT
Coconut impossible pie with fresh cherry sauce and ice cream. (gluten free option available).

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FRIDAY NIGHT SUPPER - July 4, 2014

VEGETARIAN
Polenta baked with blue cheese, mozzarella and tomato sauce
(Gluten free)

VEGAN
Polenta baked with mushrooms, tomato sauce and vegan cheese
(Gluten free)

SIDES
White bean salad and farmers' market green salad. Thanks to Market Vendors: Ted Thorpe, Everdale & Plan B

DESSERT
Sour cream biscuits with strawberries and whipped cream

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FRIDAY NIGHT SUPPER - June 20, 2014

MEAT
Chicken Curry (Jalfrezi style)
Ingredients: butternut squash, red peppers, cauliflower, yoghurt
Served on couscous
(GF option for celiac)

VEGETARIAN
Vegetarian Curry
Ingredients: butternut squash, red peppers, mushrooms, coconut milk
Served on couscous
(GF option for celiac)

SALAD
lettuce, carrots, apples, strawberries
Made with ingredients from Sosnickis Organic Produce

DESSERT
Chocolate cake with strawberries
Vanilla ice cream (optional)

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FRIDAY NIGHT SUPPER - June 13, 2014

MEAT
Beef Tinga
Ingredients: tomatoes, onions, garlic, chipotle
Served on Basmati Rice w/ a side of Chorizo Refried Beans

VEGAN
Tempeh Tinga
Ingredients: carrots, tomatoes, onions, garlic, chipotle
Served on Basmati Rice w/ a side of Refried Beans

DESSERT
Tres Leches
Ingredients: sweet condensed milk, evaporated milk, media crema, flour, eggs, butter, whipped cream

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FRIDAY NIGHT SUPPER - June 6, 2014

MEAT
Chicken Lasagne in Rosee Sauce
Ingredients: spinach, kale, onions, garlic, milk, tomato sauce, ricotta, parmesan, mozzarella

VEG
Arugula (Plan B) & Sweet Potato Lasagne in Roast Garlic Bechamel Sauce
Ingredients: roasted red peppers, spinach, milk, ricotta, parmesan, mozzarella

SIDES
- Butter Lettuce & Green Leaf Lettuce Salad (Thorpe's Organic)
- Roasted Asparagus & Carrots (Organic Farmers' Market)

DESSERT
Apple & Pear Crumble
with ice cream (optional

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The Children’s Storefront Friday Night Supper
Friday May 30.2014
This week's supper is cooked by staff and friends of the Children’s Storefront

MENU
Entrées $7 (suggested donation)

Vegan Entree
Cranberry Bean Gratin with Polenta

Gratin contains: Organic Cranberry Beans, tomato, carrots, celery, garlic, sage, olive oil, salt and breadcrumbs
Polenta contains: organic cornmeal, olive oil and salt
(Gluten Free option available, ask staff)

Meat Entree
Pork Enchiladas with Salsa Verde and Black Bean Stew (GF)

Enchiladas contain: Berretta’s ground pork, corn tortillas, sweet peppers, jalapeno peppers, onions, garlic, cilantro, cheddar and Monterey cheese
Salsa Verde contains: tomatillos, garlic, onions, cilantro, cumin, oregano and banana peppers
Black beans contain: Organic black beans, onions, garlic, smoked paprika and tomato paste
(Sour cream optional)

Sides for both dishes:
Root SlawCabbage, carrots, lemon juice, salt and olive oil

Dessert $3 (suggested donation)
Strawberry-Rhubarb Bars with ice cream

Dessert contains: organic oats, organic sugar, organic flour, salt, baking soda, butter, cornstarch, lemon juice, fresh organic rhubarb, and strawberries

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Friday March 14 2014

Main: Quinoa sweet potato cakes with spicy tofu sauce and maple syrup baked beans

Side: Coleslaw (organic cabbage, carrot and radish) with maple balsamic vinaigrette

Desert: Peach shortcake with maple whipped cream

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday March 7 2014

Main: BBQ tofu with roasted veggie brochettes, cornbread and chipotle aioli

Side: Potato and black eyed pea salads

Desert: Lemon cake with elderberry syrup

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday February 28 2014 -- in the Rinkhouse (it's WARM inside)

Main: Tagine (chickpea and vegetable stew) with local Ontario root veggies or sweet potato and tofu B'stilla (phyllo pastry pie)

Side: Carrot and beet salads

Desert: Apple pie

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday February 21 2014 -- in the Rinkhouse

Main: white bean kale mushroom stew served on a bed of quinoa

Side: cabbage carrot apple salad and park bread

Desert: coconut custard pie

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Friday February 14 2014 -- in the Rinkhouse

Main: Baked polenta with a choice of:

vegan ancho chile and chocolate mole sauce or

vegetarian blue cheese and tomato sauce.

Side: Served with roasted beet salad and quinoa pilaf.

Dessert: Peach raspberry cobbler.

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday February 7 2014 -- in the Rinkhouse

Coconut veggie green curry, served with tofu apple spring rolls with peanut dipping sauce, cucumber salad and jasmine rice.

Dessert: Ginger saucy pudding with vanilla ice cream.

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday January 31 2014 -- in the Rinkhouse

Tempeh Shepherd's Pie (vegan and gluten free)

or

Deluxe Maccaroni & cheese with Best Baa Cheese (vegetarian)

with Cabbage Apple Slaw, Spicy Carrots, slice of park bread

Dessert: Brownies with Ice Cream & chocosol chocolate sauce

Our farmers amd suppliers include Sosnicki's Chocosol Shared Harvest Best Baa

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday January 24 2014 -- in the Rinkhouse

Vegetarian, gluten-free moussaka, or vegan tofu spanakopita, each served with roasted beet salad, lemony potatoes and a slice of fresh park oven bread.

Dessert: olive oil cake with orange compote.

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday January 17 2014 -- in the Rinkhouse

Dukhobor borsch (vegan and non-vegan options), or

Turnip sweet potato latkes served with sour cream, celeriac salad, apple sauce and potato onion bun

Dessert: yogurt lime cake with sour cherry sauce

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday January 10 2014 In the Rinkhouse!

Menu:

Millet tourtiere or Onion tart, served with roasted seasonal root vegetables, marinated cucumber salad, and potato onion bread.

Dessert: Apple and mixed berry crumble.

Thanks to Shared Harvest, Ted Thorpe and Country Meadows farms.

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday January 3 2014 (first winter supper -- in the rink clubhouse)

Menu:

Butternut squash and hazelnut lasagna or ricotta kale lasagna, served with white bean, green salad and park baked garlic bread.

Dessert: Vegan chocolate cake, served with raspberry sauce and ice cream.

Cooks today: Leslie Lindsay and Su Donovaro.

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Friday September 20 2013

Menu:

Meat: Chicken casserole with mixed seasonal vegetables. Served with black-eyed pea salad and coleslaw.

Veggie: Baked tofu with barbecue sauce and cornmeal biscuit topping. Served with black-eyed pea salad and coleslaw.

Dessert: Saucy Chocolate cake with ice cream

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Friday September 13 2013

YES, supper is on tonight, served at long tables inside the rinkhouse where it'll be toasty warm!

Menu:

Meat: Canneloni with beef, pork and ricotta cheese, in tomato sauce. Served with roasted stuffed summer squash and coleslaw.

Veggie: Kasha phyllo pie with mushrooms and sauerkraut, with a mustard sauce. Served with roasted seasonal vegetables and coleslaw.

Dessert: Blueberry buckle (vegan/ gluten free available) with ice cream

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Friday September 6 2013

Vegetarian with butter: Stewed Veggies in an herbed biscuit topping

Vegan: Season Vegetarian Stew

Gluten-Free vegan version available

Sides: Roasted Summer squash, with mint and garlic

Salads: Gingery Carrot Chickpea Salad or a lovely Green Salad

dessert: Plum Cake, served with vanilla ice cream

GF dessert available No Vegan Dessert this week

Supper cooks this week are: Leslie Lindsay, Lucy Tishkina and Carley Leathem

Thanks to market farmers Shared Harvest farms, the Sosnickis, Plan B Organics and Ted Thorpe.

* Local ingredients: these are really local: the Damson plums are from Jane LowBeer's backyard tree two blocks away, and the spelt for the flour is grown by park friend Richard Peachey at his farm near Peterborough.

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Friday August 30 2013

Meat: Coconut chicken curry with jasmine rice

Vegan: Coconut curry with seasonal local vegetables and crispy tempeh

Salads: roasted sweet potato salad, coleslaw (NB contains nuts!)

dessert: Vegan lemon cake with park-harvested elderberry sauce, served with whipped cream

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Thanks to market farmers Shared Harvest farms, the Sosnickis, Plan B Organics and Ted Thorpe.

* Local ingredients: these are really local: the elderberries are harvested by the garden club, in one of the park's little forests (Dufferin Hollow), the Damson plums are from Jane LowBeer's backyard tree two blocks away, and the spelt for the flour is grown by park friend Richard Peachey at his farm near Peterborough.

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Friday August 23 2013

Meat: Beef stew with root vegetables

Vegan: Vegan corn pudding with pumpkin seed and tomatillo salsa

Salads: 3 bean salad, cucumber-tomato salad

dessert: Pear-blackberry crisp with ice cream

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

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Friday August 16 2013

Meat: massam curried beef with rice

Vegan: Succotash with chili polenta

Salads: cucumber salad, kale slaw

dessert: peach cake and ice cream

Supper cooks this week are: Anna Galati and Leslie Lindsay

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Friday August 9 2013

The menu is:

Meat: Baked enchiladas with pastured ground beef and pork filling with olives and raisins, and chile tomato sauce (gluten free). Served with raw zucchini ribbon salad and black bean salad.

Vegan: Baked enchiladas with potato, kale and toasted pumpkin seed filling, with chile tomato sauce (vegan, gluten free). Served with raw zucchini ribbon salad and black bean salad.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Peach-blueberry cobbler.

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Suggested donation $7 for an adult entree. And $3 for desert.

Meat from Field Sparrow Farms. Vegetables and fruit from Knuckle Down Farms, Country Meadows Farms, Niagara Lavender and Sosnicki's Organic Farm.

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Friday August 2 2013

The menu is:

Meat: Pulled pork with pinto beans, served with roasted sweet potatoes, kale slaw and cornbread.

Vegan: Baked tofu with barbecue sauce, served with roasted sweet potatoes, kale slaw and cornbread.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Buttery caramel currant bars

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Suggested donation $7 for an adult entree. And $3 for desert.

Vegetables from Ted Thorpe, Shared Harvest, and Knuckledown Farms.

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Friday July 26 2013

The menu is:

Meat: Field Sparrow Farms chicken and organic broccoli casserole, served with breaded organic zucchini, roasted potatoes and coleslaw.

Vegan: Veggie Lasagne with Basil-cashew filling, tomato sauce, roasted organic zucchini and almond topping.(Gluten free option available). Served with lima bean salad and coleslaw.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Chocolate cake with organic raspberry sauce and ice cream.

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Suggested donation $7 for an adult entree. And $3 for desert.

Vegetables and fruit from Ted Thorpe, the Sosnickis, Shared Harvest, Fields of Lavender and Knuckledown Farms. Chickens from Field Sparrow Farms.

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Friday July 19 2013

The menu is:

Meat: Stewed lamb with dried fruit, sweet potatoes and carrots served over couscous with green salad.

Vegan: Sweet potato and carrot tagine with lentil salad, served over couscous with green salad.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Raspberry bread pudding with ice cream

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Suggested donation $7 for an adult entree. And $3 for desert.

Vegetables and fruit from Ted Thorpe, Shared Harvest, and Feast of Fields. Honey from Bees Universe.

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Friday July 12 2013

The menu is:

Meat: Chicken (from Field Sparrow Farms) and Veggie Canneloni with rose sauce and cheese, served with a side of chickpeas with Pine River organic asparagus and Plan B organic garlic scapes, and green salad (Thorpe’s organic produce).

Vegan: Spanakopita with Tofu, Organic Kalamata Olives from Country Meadows, Swiss Chard from Ted Thorpe's Organic Farm served with a side of chickpeas with Pine River organic asparagus and Plan B organic garlic scapes, and green salad (Thorpe’s organic produce).

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Strawberry Berry Cobbler with ice cream (vegan version available)

Supper cooks this week are: Anna Galati, Leslie Lindsay and Carley Leathem

Suggested donation $7 for an adult entree. And $3 for desert.

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July 5, 2013: Supper cancelled due to rains

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June 28, 2013: Supper cancelled due to rains

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Friday June 21 2013

The menu is:

Meat: Beef (from Field Sparrow) and Vegetable Stew (made with Sweet potato, rutabaga and onions) with a side of rice and bok choy from Ted Thorpe's Farm and green salad.

Vegan: Spanikipita with Kale and Chard from Ted Thorpe's Organic Farm and Feta cheese served with a side of roasted potatoes (Thorpe’s organic produce)and green salad.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Vanilla sponge cake with Sosnicki’s organic strawberries and maple whipped cream

Supper cooks this week are: Matt Leitold, Anna Galati and Ava Lightbody

Suggested donation $7 for an adult entree. And $3 for desert.

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Friday June 14 2013

The menu is:

Meat: Pork (from Field Sparrow) Goulash with Sweet Bell Peppers, carrots, sauerkraut and Potato Salad.

Vegan: Tartiflette with Birgette cheese from Best Baa, Mushrooms, Onions, Coriander and Tarragon (Not Vegan).

Both meals served with a side of Bean Salad with Kale, Chard, Garlic and Onions.

Kids: Hot dogs (not organic) and Mini Pizza

Dessert: Pound cake with park rhubarb and ice cream

Suggested donation $7 for an adult entree. And $3 for desert.

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Friday June 7 2013

Friday Night Supper is cancelled tonight due to the threat of rain.

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Friday May 31, 2013

The annual Children's Storefront community supper restarts the warm-weather suppers (outside by the bake ovens) -- Rain date June 7.

The menu is:

Meat: Pork Tinga served with beans and rice and salsas (GF)

Vegan: potato and kale enchiladas with pipian verde (pumpkin seed sauce) served with beans and rice and salsas (GF and Vegan)

Kids: Mac and Cheese or organic hot dogs

Dessert: Cream Cheese brownies

Suggested donation $7 for an adult entree $2.50 for a kids portion. Dessert is extra.

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Friday March 15, 2013

Vegetarian: lasagna with cashews, tofu, wild hazelnut and lion's mane mushrooms, tomato sauce and mozzarella cheese (vegan, gluten free option available)

Meat: lasagna with organic beef, mushrooms, swiss chard, tomato sauce and mozzarella cheese

Sides: Caesar salad and garlic bread

Dessert: pecan squares with vanilla ice cream.

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Friday March 8, 2013

Meat: housemade pork sausage with local maple syrup and fresh sage (contains gluten)

Veggie: tempeh wrapped in puff pastry (veg or vegan, contains gluten)

Sides: served with baked white beans with maple syrup, roasted beets, and creamy coleslaw.

Dessert: mixed fruit cobbler (vegan) with ice cream (not vegan)

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Friday March 1, 2013

Meat: chicken stew with roasted butternut squash, carrots and spinach.

Vegetarian: baked polenta with gorgonzola and tomato sauce

Vegan: baked polenta with eggplant, lentils and tomato sauce

All served with roasted parsnips and carrots

Salad: Kind Organics sprouts, arugula and Boston lettuce.

Dessert: buttery maple cranberry bars with ice cream.

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Friday February 22, 2013

meat: lamb moussaka with eggplant

veg: tofu, spinach and chard spanakopita

both dishes served with cucumber salad, roasted potatoes and turnips

dessert: apple-berry crisp with vanilla ice cream

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Friday February 15, 2013

Vegan: Moroccan vegetable stew (squash, chickpeas, onion & prunes)

Meat: Moroccan beef stew (beef, chickpeas, onions, cinnamon & olives)

Side Dishes: carrot salad (orange blossom water, paprika, cinnamon, mint and salt)

beet salad (parsley, lemon, sugar & cinnamon) couscous (green onions, almonds & coriander)

Dessert: blueberry brownies

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Friday February 8, 2013

Cancelled due to a whopper of a snowstorm

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Friday February 1, 2013

potato chard enchiladas with black bean tomato salsa

or chicken enchiladas with onion tomato salsa

served with sides: green rice, and cabbage/ daikon/ carrot slaw.

dessert: lemon cake with blueberry sauce

vegetables from sosnicki's, ted's and shared harvest. chicken from beretta organics.

Note: it will be a little crowded, because this is the first night of the annual Women of Winter shinny tourney. But half the rink house is available for the supper, and the ice is great.

Friday January 25, 2013

Vegan Cabbage Rolls: rice, quinoa, celery root, mushrooms, sweet savory sauce with tomatoes and raisins

Meat Cabbage Rolls: turnips, onions, carrots, ground pork and beef from Berretta's, rice and quinoa, tomatoes, garlic, herbs n' spices

both are served with herb roasted fingerling potatoes from Sosnicki's , and carrot slaw from Thorpe's

Dessert: Gingerbread cake, with lemon sauce.

Friday January 18, 2013

Meat: Gluten Free Sheppard’s Pie -- A mixture of tomatoes, ground beef and ground pork (from Beretta Farms), onions, organic celery, organic carrots (from Ted Thorpe), peas, garlic. Organic fingerling potatoes (from Sosnicki’s and Ted Thorpe)

Vegan: Gluten Free Sheppard’s Pie -- Lentils, carrots, celery, garlic, turnips, mushrooms, peas, Braggs and herbs. Organic fingerling potatoes (from Sosnicki’s and Ted Thorpe)

Salad: slaw with cabbage, carrots, daikon radish, and apples.

Dessert: Chocolate sauce pudding

FRIDAY NIGHT SUPPERS ARE NOW OVER FOR THE OUTDOOR SEASON (BACK AGAIN WHEN THE RINK OPENS)

Friday Night Supper menus 2012

Friday October 4, 2012

MEAT: Organic beef + pork meatballs w/ sweet red pepper + tomato sauce and roasted potatoes

VEGETARIAN: White bean + leek cassoulet w/ carrots, parsnips, green peas, thyme and biscuits (limited amount of gluten-free / vegan Biscuits available)

SIDES: Roasted delicata squash

Green salad w/ mizuna + arugula

DESSERT: (vegan) cranberry + orange upside-down cake w/ ice cream (optional)

Cooks today are: Leslie Lindsay and Matt Leitold

Ingredients from: Shared Harvest, Knuckle Down Farms, Berettas, Ted Thorpe, and Sosnickis

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Friday September 28, 2012

MEAT dish - Tourtiere, - meat from Beretta: beef and pork, potatoes from Sosnickis , carrots from Woolerdale

VEGAN dish- Lasagna, - Leslie has made a pan of gluten free lasagna also, - tofu cashew cream with vegetables, tomatoes: from Thorpe's Organic (Ted's), Shared Harvest, and Sosnickis

Sides for both dishes, Roast Squash and Cauliflower, Roast Green and White Beans, Green Salad. (veggies from Thorpe's Organic (Ted's), and The Dufferin Grove Garden Club)

DESSERT: VEGAN chocolate pudding with or without ice cream!

TODAY’S COOKS – Matt Leitold, Lesley Lindsay, Nick Augustyn

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Friday September 21, 2012

MEAT: Organic Pork Goulash w/ Sweet Peppers and Sauerkraut

SIDES: Roasted New Potatoes
Green Salad w/ Arugula + Mizuna
Green Beans stewed with Tomatoes + Squash

VEGAN: Southwestern Corn Pudding w/ Pumpkin Seed and Tomatillo Mole

SIDES: White and Pinto Beans with Red Onion
Green Salad w/ Arugula + Mizuna
Green Beans stewed with Tomatoes + Squash

DESSERT: Vegan Gingerbread w/ Pears simmered in White Wine Reduction, with vanilla ice cream (optional)

THANKS TO – Sosnicki’s, Ted Thorpe, Knuckle Down, + DGP Garden

TODAY’S COOKS – Matt Leitold, Lesley Lindsay, Nick Augustyn

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Friday September 14, 2012

SPECIAL DINNER to support the Children's Storefront, rain or shine (it's fun to eat in the tents)

Meat: Chicken Pot Pie with slaw and salad

Vegetarian: Tomato Bean Stew with corn bread and salad

Dessert: Grape Crumble Cake (Concord grapes from the park fences and from Feast of Fields)

Visiting cook: Lea Ambros (founded Friday Night Supper with Dan DeMatteis, now runs the food program at the Children's Storefront). '' Also cooking: Matt Leitold, Leslie Lindsay.

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Friday September 7, 2012

Meat: A rich sausage-vegetable stew, with Beretta's pork sausages, roasted peppers, tomatoes, onion and garlic in a red wine sauce. Served over polenta made with Sosnicki's corn.

Vegan: stew, with roasted eggplant, tomatoes, peppers, onion and garlic in a red wine sauce.

Sides: white-bean/roasted green bean salad, and a green salad.

Dessert: concord grape cobbler, grapes picked from Ben Figuereido's vines growing on the rink fence. With vanilla ice cream.

Cooks today: Nick Augustyn, Leslie Lindsay, Matt Leitold.

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Friday August 31, 2012

Two kinds of enchiladas:

Meat is Beretta's beef with sweet potato

Veggie is Ted Thorpe's potatoes, pumpkins seeds and park garden kale

Side is Ted's green salad and a black been and Sosnicki's corn salsa with Plan B tomatillos

Dessert is cinnamon chili chocolate cake with ice cream and raspberries.

Cooks today are Matt Leitold, Nick Augustyn, and Bianca Morgan

Friday August 24, 2012

Meat dish: Beef Moussaka: Beef from Berreta's farms layered with eggplant, potatoes and a cheesy bechamel sauce.

Vegetarian dish: Vegan Moussaka: Zucchini, eggplant topped with a savory pine nut dressing

Both mains served with a spoonful of baked beans (lima beans sitting in tomato sauce, chopped dill + parsley)and a spoonful of rice (brown rice mixed in with corn and green beans)and salad (chopped tomato, cucumber, onion)

Dessert: Lemon Squares with elderberry sauce and whipped cream

Cooks today are Anna Bekerman, Leslie Lindsay and Bianca Morgan.

Friday August 17, 2012

Gluten-Free Meat: Cuban Pulled Pork Tacos – Guava glaze pulled pork served with sour orange and cabbage jicama slaw, chipotle mayonnaise, and green salad

Gluten-Free Vegan: Tofu in BBQ Sauce- served with brown rice, kale cabbage coleslaw with lime dressing, cranberry yellow wax bean salad, and fresh corn on the cob

Dessert: Vegan Blueberry Fudge Brownies served with ice cream ( NOT gluten free)

(ingredients from For Life Foods, Thorpe's Organic Produce, Sosnickis Organic Produce, Plan B Organics, Feast of Fields, Gasparro’s and La Tortillaria)

Cooks today are Ginger Dean and Leslie Lindsay.

Friday August 10, 2012

Todays supper cancelled because of the rain forecast

Friday August 3, 2012

Meat: Moroccan tagine with chicken, lemon, lentils, eggplant, almonds and green olives, served with Moroccan-inspired rice

Vegan: Cashew Bastilla -- savoury pie with cashews, tofu, and green beans in a phyllo crust, served with Moroccan-inspired rice

Sides: roasted vegetable salad with turnips, squash, carrots and chick peas with a tahini dressing

Cucumber salad with mint and yoghurt

Dessert: peach blueberry cobbler with vanilla ice cream

Cooks today are Anna Bekerman and Leslie Lindsay.

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Friday July 27, 2012

Today's supper is in memory of Muriel Simutis, who enthusiastically attended Friday Night suppers with her daughter Judy for many years. Muriel grew up in the Ukrainian/Polish community in Winnipeg, so that's reflected in the menu.

Meat: Winnipeg cabbage roll casserole, with Beretta's and Gasparo's ground beef.

Vegan: Winnipeg cabbage roll casserole with kasha and mushrooms.

- with Ukrainian-style sourdough rye bread.

Sides: cucumber-dill salad
roast potatoes and green beans

Dessert: vegan chocolate cake, with optional ice cream, as well as a special cake donated by Judy Simutis

Cooks today are Anna Bekerman and Leslie Lindsay.

Friday July 20, 2012

Meat: lamb-swiss chard-potato curry with Basmati rice

Vegan: Bangalore vegetable curry with coconut milk, carrots, and green chilis (mildly spicy) and Basmati rice

Sides: green beans and cashews, and red lentil dal

Green salad

Dessert: first-of-the-season plum cake with ice cream

Farmers' market produce from Plan B, Sosnicki's, Kevin's farm, Feast of Fields. Also green beans and basil from the park community gardens.

Cooks today: Anna Bekerman and Leslie Lindsay.

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Friday July 13, 2012

The supper is cancelled this week due to city staff "harmonization." Find out more here and here.

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Friday July 6, 2012

Tonight's supper is in honour of Dan DeMatteis who, together with Lea Ambros, started these suppers in 2003.

Vegan: Southern Smothered Beans (gluten free), served with a side of rice. Ingredients: Bean medley, onion, tomatoes, chard, kale, fresh oregano, garlic.

Meat: Spicy Sausage & Chicken Jambalaya (gluten free)

Ingredients: Spicy Italian sausage, chicken, onions, olive oil, green peppers, parsley, garlic, bay leaves, chili powder, thyme, cayenne pepper, ground cloves, white rice.

Sides: roasted sweet potato salad with lime juice

Vegan Corn Bread

& Kale and cabbage coleslaw

Dessert: Butter tart squares & ice cream

Ingredients: Butter, flour, eggs, sugar syrup, raisins, ice cream (full of dairy and gluten)

Cooks today are Anna Bekerman, Leslie Lindsay, and Yo Utano. Guest cook: Lea Ambros.

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Friday June 29, 2012

Meat: beef moussaka with eggplant, potatoes, and tomato sauce

Vegetarian: Spanakopita with chard, spinach, garlic scapes, feta, and ricotta cheese

Side: white bean-lima bean salad

Green salad

Dessert: Raspberry buckle with ice cream (Leslie says: "a uniquely Canadian dessert")

Farmers whose food is used: Knuckle Down Farm (Jenny Cook, ex-park staff); Feast of Fields, Sosnickis, Plan B.

Cooks today: Matt Leitold, Leslie Lindsay, Yo Utano. Helper: Arlo McNally.

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Friday June 22, 2012

It's the Cooking Fire Theatre Festival. There are three cooks instead of two, and enough food for an army -- nothing will run out.

Meat:

Persian Lamb & Rhubarb Stew

Vegetarian Option:

Eggplant, Chickpea & Walnut Stew

-both dinners are served with rice, yogurt cucumber salad, and green salad.

Dessert:

Chocolate cake with ice cream and strawberries

Cooks today: Anna Bekerman, Leslie Lindsay and Yo Utano.

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Friday June 15 2012

Meat:

-Organic beef and pork meatballs in spicy tomato sauce with mushrooms served on soft polenta

-wheat berry and kale salad

-green salad

Vegan:

-Moroccan veggie tagine with apricots, currants and almonds on brown rice

-spiced carrot salad

Dessert:

rhubarb apple upside down cake with organic Sosnicki's farm strawberries, with ice cream

Cooks today are Matt Leitold and Anna Bekerman

Friday June 8 2012

Meat: Shepherd's Pie with Beretta's ground beef, and mushroom gravy

Vegan: Shepherd's Pie with tempeh and lentils

Side: roasted asparagus (Plan B)and carrots

Salad: field greens

Dessert: strawberry-rhubarb crumble with ice cream (strawberries from Sosnicki's, rhubarb from the park garden)

The cooks today are Leslie Lindsay and Matt Leitold

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NO SUPPER TONIGHT JUNE 1: TOO WET!!

Friday May 25 2012

Please note: last week there wasn't enough food: this week the cooks are making double the amount!

Vegan: Swiss chard, chickpea and tamarind stew with brown rice and green field salad (Ted Thorpe)

Side: roasted asparagus, potatoes and carrots

Meat: sweet and sour pulled pork stew with sweet onion cornbread, brown rice and green field salad

Side: Jalapeno, green onion and cabbage slaw

Dessert: Park-rhubarb, apple and pear pie with ice cream

Cooks today: Anna Bekerman and Leslie Lindsay.

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Friday May 18 2012

Meat: Braised chicken and sausage with mushrooms

Side: roasted fingerling potatoes, radishes and baby carrots

Salad: mixed field greens

Vegetarian: lasagne with béchamel sauce, chive pesto and goat cheese

Side roasted asparagus and white beans

Dessert: rhubarb Charlotte (Leslie says this is like a Brown Betty) with vanilla ice cream

Cooks today are: Leslie Lindsay and Ginger Dean

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Friday May 11 2012

Vegan: chipotle-potato enchiladas with pipian verde (pumpkin seed and tomatillo salsa)

Meat: picadillo enchiladas (ground beef, olives and raisins), with chili-tomato salsa

Side: black beans and rice

Side: cabbage slaw with lime juice and green onions

Green salad with first field greens from the market

Dessert: apple-rhubarb cake with vanilla ice cream

Cooks today are: Matt Leitold and Yo Utano

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First supper of the spring: SATURDAY night supper (at the request of Ward 18 Councillor Ana Bailao, to follow after her "Ward 18 Community Parks Summit" Read more >>

Saturday May 5 2012

Meat: Beef goulash with russet potatoes

Vegan: Vegetable pie with sweet potato, millet, and nettle (from the park garden!)

Salad: field spinach and greenhouse greens salad with new radishes

Sides: field kale and black-eyed peas

Dessert: bread pudding with park garden rhubarb and ice cream

Cooks today are Yo Utano and Matt Leitold

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LAST FRIDAY NIGHT SUPPER OF THE WINTER SEASON

Friday March 9 2012

Meat: Italian meatballs with garlic rapini and polenta

Green salad

Vegetarian: Polenta baked with tomato sauce and blue cheese

Salad: white bean olive salad

Coleslaw with cabbage and watermelon radish

Dessert: apple-plum cobbler with ice cream

Cooks today: Ginger Dean and Leslie Lindsay

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Friday March 2 2012

Theme supper: maple syrup celebration

Meat: Pork and Kashia meatloaf with maple syrup glaze

Vegan: yellow split pea soup, baked beans made with maple syrup, park bread.

Salad: coleslaw

Side: roasted sweet potatoes with maple syrup

Dessert: walnut-maple tarts

Cooks today: Leslie Lindsay and Ginger Dean; helper: Sophia Haack

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Friday February 24 2012

A special Japanese menu, cooked by Yo Utano:

Meat: "Gomoku Chirashi Sushi" - with carrots, mushrooms, burdock roots, lotus roots. This is the main, and there'll be two sides:

1 Nikujaga (beef-potato stew)

2 Pickled radish (watermelon radish and daikon)

Vegan: just the sushi and pickle without the meat, plus regular soup etc. (Lower recommended donation, too)

Dessert: banana bread (Matt Leitold)

It's a smaller supper because of the weather.

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Friday February 17 2012

Meat: Tamale Pie with black beans, pumpkin, and ground beef

Vegetarian: Lasagne with sweet potatoes and butternut squash, ricotta and mozzarella cheese

Vegan: Lasagne with sweet potatoes, butternut squash, zucchini and roasted red peppers

Green Salad

Dessert: apple crumble

Cooks today: Anna Galati, Ginger Dean, and Arbour.

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Friday February 10 2012

Meat: Creole jambalaya with sausage and chicken. Served witb cornbread and a green salad.

Vegan: Brazilian black bean feijoada with spicy rice. Cabbage salad.

Dessert: brownie with plum sauces and ice cream.

Cooks today are Leslie Lindsay and Ginger Dean.

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Friday February 3 20 2012

Women of Winter tourney: one-dish supper in half the changeroom.

Vegetarian: Butternut squash lasagne with sage, caramelized onions. chard, ricotta and mozzarella.

Salad: baby greens

The cook today is Ginger Dean.

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Friday January 20 2012

Meat: Kibbeh (Syrian-style Meatballs with bulgur, potato, and ground beef)m

Side: couscous salad

Vegan: Moroccan B'astilla pie: chick peas, prunes, apricots in phyllo pastry.

Dessert: Moroccan semolina cake with orange syrup

Cooks: Yo Utano and Leslie Lindsay.

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Bring your skates -- the ice is great

Friday January 13 2012

SNOWY DAY MENU

Meat: Hungarian meatballs (beef and pork) with rice

Vegetarian: Doukhobour Borsch with dumplings

Side/salad: potato-squash salad

Dessert: Ice cream and cookies

Cooks are Yo Utano and Ginger Dean

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Friday January 6, 2012

Meat: Tortiere with duck, pork and beef

Vegetarian: Pampushki: potato-squash balls filled with feta cheese

Side: Braised cabbage in the Polish style

Salad: Broccoli salad

Dessert: Serbian pancakes with sweet cheese and sour cream filling

Cooks: Yo Utano and Matt Leitold

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Friday December 30, 2011

Meat: Breaded baked chicken with gourmet macaroni and cheese (comfort food!)

Vegan: Tempeh in a red wine cranberry sauce

Sides: brown rice, honey-glazed sweet potatoes

Salads: green salad with lemon dressing, cabbage salad

Dessert: butter tarts, mince tarts

Cooks: Leslie Lindsay and Ginger Dean.

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Friday December 23, 2011

Christmas dinner theme

Meat: wood-oven-roasted turkey with mashed potatoes, gravy and stuffing

Vegetarian: Tortiere with millet, mushrooms, and phyllo pastry

Sides: cranberry sauce and roasted squash

Dessert: Green-tomato mincemeat squares (the tomatoes are from the park gardens!)

Cooks: Leslie Lindsay and Ginger Dean.

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Friday December 16 2011

Meat: chicken pot pie with coconut milk curry sauce

Vegan: Green lentils with three rices (including wild rice) and roasted root vegetables

Salad: cole slaw

Dessert: gingerbread cake with lemon sauce

Cooks: Leslie Lindsay and Ginger Dean.

Farmers: Ted Thorpe, Beretta's and Sosnicki's

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Friday December 9 2011

Meat: Moussaka with Beretta's ground beef and potatoes

Vegan: Spanakopita with chard, kale, and tofu

Sides: Oven roasted squash, sweet potato and white turnips

Salad: white bean

Dessert: self-saucing chocolate pudding

Cooks: Leslie Lindsay and Matt Leitold

Farmers: Ted Thorpe, Beretta's and Plan B

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Friday December 2, 2011

Meat: BBQ chipotle pulled pork on polenta. The polenta has goat cheese, spinach, and orange bell peppers mixed into it.

Side: a coleslaw with celery root, and cabbage with a honey mustard dressing.

Vegetarian: Red bean ragu with collard greens. It will be served with the polenta as well, along with the coleslaw.

Dessert: apple cranberry crumble

Cooks today are Matt Leitold and Lesley Lindsay

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Friday November 25 2011

Meat: Green peppers (Sosnicki's) stuffed with ground beef Beretta's), kamut, rice, and vegetables.

Side: scalloped potatoes (Sosnicki's) with leeks and cheese

Vegetarian: butternut squash (Ted Thorpe) lasagne with kale, ricotta, hazelnuts and goat cheese

Side: grated turnip and carrot salad

Green salad

Dessert: cinnamon bread pudding

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Friday Sept.30 2011

Supper is cancelled due to uncertain weather forecast.

Friday Sept.23 2011

Supper is cancelled due to rainy weather.

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Friday Sept.16 2011

Vegan: (gluten-free) Mexican lasagna: layers of black beans and corn tortilla with chipotle, squash,corn,tomatoes,onion, and garlic

sides: coleslaw made with savoy green and red cabbage, served with toasted sunflower and pumpkin seeds

oven roasted bell peppers, onions, and pumpkin covered in a mustard, maple syrup, paprika, and chili sauce

Meat (gluten free): Organic beef Shepard's Pie with onions, potato, pumpkin, kale and pumpkin spice

Sides: oven roasted bell peppers, onions, and pumpkin covered in a mustard, maple syrup, paprika, and chili sauce

Green Salad

Dessert:(not gluten free or vegan): Apple galette served with maple syrup flavoured whipped cream

Thanks to Beretta for 100% organic beef, Ted Thorpe for the Kale, Greenfields for the pumpkins and Sosniki's for the Potatoes

Today's cooks: Leslie Lindsay and Ginger Dean

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Friday September 09, 2011

Vegan: (gluten free) Roasted Vegetable Ratatouille served with polenta

sides: Lentil and Beet salad as well as organic green salad

Meat: organic pork goulash with sweet bell peppers and sauerkraut served with roasted potatoes

sides: Lentil and Beet salad as well as organic green salad

Dessert: peach blueberry vanilla crisp (ice cream optional)

Today's cooks are Leslie Lindsay and Matt Leitold

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Friday September 02, 2011

Vegan: Pinto Beans in BBQ Sauce and Side: Coleslaw with Napa Cabbage, Kale, Roasted Beets + Toasted Pumpkin Seeds

Meat: Lamb Stew with Tomato and Green Beans and Side: Potato + Onion Gratin and Green Salad

Dessert: Brownies with Ice Cream (optional - vegan without ice cream)

Thanks to: Plan B Organics, Sosnicki Farms, Underground Organics

Lamb from neighbourhood butcher Vince Gasparro

Tomatoes and beans from local market gardener Mark Conte (he grows HUGE amounts of vegetables in Rexdale -- "the 2-mile diet")

Today's cooks are Leslie Lindsay and Ginger Dean

Friday August 27, 2011

Special guests today: the campers for the first-ever Dufferin Grove Park Sleep-In

Vegan: Tofu + Summer veggie lasagne. Tomato sauce: Fresh tomatoes, fresh basil + peppers,layered with tofu, black olives + roasted zucchini

side: navy bean salad

Meat: Thai beef curry. Tomato, onion, green pepper, eggplant + Thai curry spice

side: red onion + cucumber salad

both served with green salad

Dessert: vegan vanilla cake with an italian plum sauce (ice cream optional)

Produce from the farmers: Underground Organics, Fun Guy farms, Sosnicki's, Plan B, Feast of Fields

From neighbourhood butcher Vince Gasparro

From local market gardener Mark Conte (he grows HUGE amounts of vegetables in Rexdale -- "the 2-mile diet")

Today's cooks are Leslie Lindsay and Ginger Dean, with help from Cassandra Miller.

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Friday August 19, 2011

MEAT: Mediterranean Style Ground Lamb Burrito

Ingredients: Ground Lamb, Onion, Garlic, Diced Tomato, Cream Cheese, Sage, Thyme, Rosemary, Crushed Sweet Red Pepper, Shredded Lettuce, Cheese, White Flour Tortillas + Tomato.

Side: Green Salad and Beet Salad with Mint, Apple Cider + Rice Wine Vinegar, Olive Oil, Feta

VEGAN: Corn Pudding with Black Bean Salsa

Ingredients: Corn, Red Pepper, Jalapeno, Coconut Milk, Cornmeal, Onion, Cilantro Produce from: Fields of Lavender, Plan B, Sosnicki's, Underground Organics

Side: Cucumber + Melon Salad

DESSERT (Not Vegan) Lemon Bars with Elderberry Sauce + Whipped Cream

The cooks today are Ginger Dean and Leslie Lindsay.

Friday August 12 2011

MEAT: Mediterranean Style Stuffed Peppers Ingredients: Ground Beef, Brown Rice, Tomato, Caramelized Onions, Garlic, Oregano, Parsley, Dill

Side: Green Bean, Tomato, and Grilled Corn Salad with a Summer Dressing + Green Salad

VEGAN: Braised Late Summer Vegetable and Tofu - Served on Brown Rice Ingredients: Onion, Chard, Shitake Mushroom, Corn, Summer Squash, Potato, Tomato

Side: Asian Coleslaw - Cabbage, Cale, Sesame Seed with an Asian Inspired Vinaigrette

DESSERT: Blueberry Peach Cobbler, served with Ice Cream (Optional)

Thanks to Sosnicki's, Ted Thorpe, Feast of Fields, Fields of Lavender, and Fun Guy Farms for providing ingredients

The cooks today are Ginger Dean and Leslie Lindsay.

Friday August 5 2011

Meat: Chicken Jambalaya with Sosnicki's green beans, green peppers, garlic, onions, and fresh thyme and paprika.

Side: roasted cherry tomatoes and patty-pan squash.

Vegan: Polenta layered with lentils stewed in an (Ontario) white wine sauce, with oven-rosated zucchini from Ted Thorpe.

Side: roasted Sosnicki's beets with a lemon dressing.

Green salad

Dessert: Peach bread pudding with Ice cream.

The cooks today are Ginger Dean and Leslie Lindsay.

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Friday, July 29, 2011

Vegan: Spanakopita. Ingredients: Spinach and Chard from Ted Thorpe and Plan B, Tofu, Lemons, and Angelo's Olives

Sides: 1. roasted zucchini from Ted and mint and garlic from the park garden 2. navy bean salad with dill and fennel from the park garden

Meat: Lamb Stew. Ingredients:Gasparro's locally raised Lamb from Horseshoe Valley, Green Beans from Ben, with Olives and Artichokes

Served with couscous.

Side: Ted's kale salad with red onions and Pecorino cheese

Dessert: Raspberry Clafouti, Raspberries from Feast of Fields, Vanilla Ice Cream

The cooks today are Leslie Lindsay, Ginger Dean, and Ariel Salmon.

Friday, July 22, 2011

Meat Pulled pork with jerk sauce

Ingredients: Pork, onions, garlic, squash, apples and jerk spice, (gluten free).

Served with a side of coleslaw

Ingredients: carrots, cabbage, apple. Dressing: sunflower oil, apple cider vinegar, dijon mustard, raw cane sugar, dill, salt and pepper.

Vegan: Tempeh marinated in a jerk sauce

Ingredients: tempeh, apple juice, onions, garlic, spices, olive oil and thyme, (gluten free).

Served with a side of Jamaican Rice and Peas

Ingredients: kidney beans, coconut milk, basmati rice, onions and thyme.

Both served with a side of greens.

Dessert

Wild Blueberry polenta cake with a scoop of vanilla ice cream

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Friday, July 15, 2011

Friday Night Supper is on this evening with the regular meat and veggie options
but the Dance is cancelled for tonight. Sorry folks, there's too much paperwork going around right now to do the fun stuff - we'll reschedule for when the better days are back.

Meat: Cabbage Rolls with ground beef baked in tomato sauce Ingredients: ground beef, rainbow chard, onions, garlic, basmati rice, sunflower oil, chicken broth, salt and pepper.(gluten free) Both served with green salad.

Vegan: Stuffed chard with white bean and garlic scape. Ingredients: onions, ginger skin, garlic, carrots, cornmeal sourdough breadcrumbs, tomato lemon sauce, salt and pepper. (not gluten free)

Served with a side of rice salad. Ingredients: brown rice, carrots, cucumber, green onion, raisins, parsley, mint, lemon juice, red wine vinegar, olive oil, black pepper and salt.

or

Served with a side of baked rice and sautéed cabbage in red white vinegar.

Dessert: Cheesecake with Park oatmeal chocolate chip cookies crust. Ingredients: cream cheese, yogurt, lemon juice, sugar, Park grape sauce and organic gelatin. (full of dairy and gluten)

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Friday, July 8, 2011

Meat: Mediterranean Chicken Stew
Ingredients: Roasted chicken, tomatoes, onions, red and yellow peppers, garlic, chickpeas, kombu, kalamata olives and parsley.

Vegan: Carrot Chickpea Stew
Ingredients: Carrots, chickpeas, garlic scape, cinnamon, turmeric, kombu and coriander.

• Both entrees will be served with pita bread, couscous and a side of salad.

Salad ingredients: lettuce, olives, feta cheese, cucumber, parsley and green onions.

Dessert Vanilla cake flavored with a rose water glaze served with raspberries, strawberries, blueberries and a dollop of whip cream.

Thank you to our wonderful cooks Leslie Lindsay and Ginger Dean and to our local organic farmers at Beretta Organics, Thorpe's Organic Produce, Sosnickis Organic Produce and Country Meadows Gardens for their chicken, garlic scape, olives, greens, feta cheese, raspberries and strawberries.

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Friday, July 1st, 2011

Entrees
Meat: Keema Biryani (gluten free)
Ingredients: Ground Beef, rice, onions, carrots, garlic scape, peas, curry spices and ginger.

Vegan: Coconut milk vegetable stew served with rice (gluten free) Ingredients: Carrots, potatoes, green peas, garlic scape, red pepper, coconut milk, lemon juice and chickpea flour.

Both entrees are served with Daal (red lentil, onion, garlic, ginger and curry spices), and Indian spiced greens (lettuce, kale, Chinese cabbage, onion, garlic, spices).

Dessert
Biscuit with strawberries Baking powder biscuit with strawberries, whip cream and maple syrup.

Thank you Ted, Sosniki and Plan B farms! Your local organic kale, Chinese cabbage, garlic scape and strawberries are delicious!

Friday June 24 2011

Meat: chicken skewers with zucchini, sweet peppers and red onions, in an Asian marinade

Vegan: barbecued tofu with cornbread

Side: roasted sweet potato/white potato salad with asparagus

Green salad

Dessert: ice cream sandwiches

Cooks today are Leslie Lindsay and Ginger Dean.

Friday June 17 2011

Meat: Lasagne with handmade spinach pasta and a ragu with Beretta's ground beef and a Bechamel sauce.

Vegan: Lasagne with tofu ricotta, Sosnicki's green garlic and sauteed greens, tomato sauce

Sides: garlic foccacia, white bean salad and Plan B spring onions

Green salad (Ted Thorpe's greens)

Dessert: gingerbread with citrus rhubarb sauce and ice cream. Rhubarb is from the park garden.

Cooks today are Leslie Lindsay and Ginger Dean.

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Friday June 10 2011

Meat: chili verde with duck and chicken, over rice

Vegan: lemon-kale pie with a potato crust

Side: wood-oven slow-cooked white beans

Salad: field greens from Ted Thorpe

Dessert: Double chocolate brownie (vegan) with ice cream (not vegan)

The cooks today are Yo Utano, Ginger Dean, and Leslie Lindsay.

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Friday June 3rd, 2011

Main Dishes - Vegan: Mapo Eggplant with Tofu
Meat: Mapo Eggplant with Beef
Both options are Chinese stews with miso and soy sauce, and the vegan option features shitake mushrooms from Plan B
Sides: Marinated Bean Sprouts & Carrot with Kind Organics pea shoots and Plan B Green Salad with lots of fresh greens donated from Plan B Organics
Vegan Split Pea Soup Dessert Vanilla Cake with Dufferin Grove Park Rhubarb
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Friday May 27, 2011

NO Friday Night Supper due to the rain. Back next week, weather permitting!

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Friday May 20, 2011

Vegetarian Main: Stinging nettle Bread Pudding
with park bread, mushrooms, onions, milk, eggs, Parmesan cheese, Mozzarella cheese
Served with: roasted carrots, beets, asparagus and green salad

Meat Main: Cuban Picadillo over rice
with ground pork, beef, lentils, tomatoes, onions, red peppers, pimento olives, raisins
Served with: Salsa Criolla, root vegetables and green salad

Dessert: Strawberry apricot delight
Puff pastry, ricotta, strawberry, apricot, honey, balsamic vinegar, sugar, basil, lemon zest,

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Friday February 25, 2011: Last Friday night supper of the winter season -- and last supper cooked by Cassandra Miller before she leaves the park

Meat: Red pepper risotto with Gasparo's pork sausage and caramelized onions

Vegan: Shepherd's pie with vegan gravy

Side: Broccoli with cashew butter

Green salad

Dessert: chocolate-tofu-banana trifle

The cooks today are Mary Sylwester and Cassandra Miller.

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Friday February 18, 2011

Meat: chicken pot pie with butter pastry

Vegan: veggie pot pie, with lentils and herbs

Sides: Braised red cabbage and apples, and a green salad with grated beets

Dessert: hot apple scones with whipped cream

Cooks today are Mary Sylwester and Ginger Dean.

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Friday February 11, 2011

Meat: Sheppard's Pie,
organic ground beef, park bread crumbs, potatoes, sweet pots, roasted garlic, rosemary and thyme

Vegetarian: ZAZA Ziti, pasta and veggies in a rose "cream" sauce - rose suace is a blend of Macadamia and cashew nuts with tomato sauce.

Sides: roasted brussel sprouts, and green salad

Dessert: apple crumble

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Friday February 4 2011

Meat: Handmade ravioli with Beretta's sweet and spicy sausage in a butternut-sage sauce

Vegetarian: Phyllo crisp with eggplant and tomto and basil.

Green salad

Dessert: chocolate souffle with a sour cherry centre

Friday Night Supper will be smaller to make room for the annual Women of Winter hockey tournament. There will still be one table set up for people while they watch the games being played

Friday January 28 2011

Meat: Acadian pork-apple stew with winter vegetables

Vegan: chick pea curry with carrots, turnips, potatoes, winter squash

Green salad

Dessert: tarte au chocolat (note: Cassandra insists that this must be written in French, because she found it in a French cookbook) and ice cream

The cooks today are Mary Sylwester and Cassandra Miller.

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Friday January 21 2011

Meat: Kreatopita; meat pie with phyllo pastry, ground beef, mushrooms, leeks

Vegan: Sunflower Lentil Loaf, with Sesame Mustard Tahini Sauce

both dishes served with:
roasted potatoes with maple dijon dressing.

Green salad.

Dessert: Apple Puff Pastry Tart

The cooks today are Mary Sylwester and Cassandra Miller.

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Friday January 14 2011

Meat: enchiladas, with ground beef, roasted red and green peppers and onions, with a pasia (black bean) chili sauce

Vegan: enchiladas with roasted red peppers, mashed sweet potaoes and cashews, with a pasia (black bean) chili sauce

Side: red and green cabbage/mango slaw

Green salad

Dessert: caramelized banana fritters with ice cream

The cooks today are Mary Sylwester and Cassandra Miller.

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Friday January 7 2011

Meat: Beretta's chicken stew with rosemary potatoes (Ted Thorpe), carrots, caramelized onions

Vegan: Spanakopita with spinach and tofu

Side: roasted beets (Sosnicki's) with fennel and lemon dressing

Green salad (No Frills)

Dessert: French almost-flourless chocolate cake with vanilla ice cream

The cooks today are Cassandra Miller and Mary Sylwester.

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Friday December 31 2010

Supper cancelled because of New Year's Eve

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Friday December 24 2010

Supper cancelled because of Christmas Eve

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Friday December 17 2010

Meat: Tart with caramelized onion, potato, leeks, and chicken

Vegan: Savoury shepherd's pie with sweet potatoes (Sosnicki's), potatoes (Ted Thorpe's), lentils, and a mushroom gravy

Side: roasted carrots (Ted Thorpe's) with cranberries and pears (Plan B), and a maple syrup sauce

Salad: green salad (No Frills)

Dessert: Apple-bread pudding made with park Kamut bread and raisin bread, served with ice cream.

The cooks today are Cassandra Miller and Mary Sylwester.

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Friday December 10 2010

Meat: Kafta (Moroccan-style beef meatballs) with sweet potato/caramelized onion stew, over couscous

Vegan: Moroccan vegetable stew with eggplant, butternut squash, chickpeas, and olives, over couscous

Green salad

Dessert: pear baklava with Detroit honey,* pumpkin seeds, and sunflower seeds.

Cooks today are Cassandra Miller and Ginger Dean.

* Park staff bought the Detroit honey on a trip to Earthworks Urban Farm in downtown Detroit on November 3 -- a fine place, with very fine urban honey, exactly right for Cassandra's baklava.

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Friday December 3 2010

Meat: perogies filled with ground beef and caramelized onion, with a sauce of butternut squash with rosemary and thyme.

Vegan: sweet and sour chipotle tempeh with sweet potatoes and rice.

Side: Ted's oven-roasted potatoes with rosemary

Green salad (lettuce from No Frills)

Dessert: tarte tatin with vanilla ice cream

The cooks today are Cassandra Miller and Mary Sylwester.

P.s. The rink is open, and the ice is really good. Come and eat in your skates.

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Friday November 26, 2010

First winter supper, and it's ON even though the rink is not open for another day (there's some ice already).

Meat: pulled pork (from Jenny Cook) with Dan DeMatteis' barbeque sauce, roasted squash and corn bread.

Vegetarian: Three sisters' stew: squash, beans, and corn bread.

Salad: Mitzuna (Ted Thorpe) and carrot salad.

Dessert: apple crisp and ice cream.

Cooks today are Yo Utano and Matt Leitold.

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Friday Sept.24 2010

LAST FRIDAY NIGHT SUPPER OF THE SEASON Rain or shine (market tents are up)

Meat: Meatloaf with ground beef, lentils and corn, covered with sweet potatoes

Vegan: Vegan Pot Pie, assorted veggies and red lentils with vegan milk

side dishes: beet and white bean salad, and roasted veggies

Dessert: Pumpkin pie with whipped cream

Cooks today are Yo Utano, Mary Sylwester, Cassandra Miller, Lucy Tishkina and Leslie Lindsay.

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Friday Sept.17 2010

Meat: chicken-leek-potato tart

Vegetarian: patty pan squash stuffed with rice, lentils and feta cheese

Side: tomatoes stuffed with polenta and arugula pesto

Green salad

Dessert: pear-ginger crumble with ice cream

Cooks today are Yo Utano, Cassandra Miller, and Leslie Lindsay.

Friday Sept.10 2010

Vegan Dish:

"Pasta al Forno" - penne noodles in a tomato nut cream rose sauce, side: roasted veggies, potato, fennel, patti pans, peppers onions, with purple basil pesto + focaccia and green salad

Meat dish:

Saucy Meatballs with focaccia and green salad (meat balls in an organic heirloom tomato sauce, with patti pans topped focaccia)

Soup: (served at side table) Tomato fennel

Dessert: Plum upside down cake

(ingredients from the following thursday vendors: ground beef - beretta organics, veggies from Thorpe's Organic Produce, Sosnickis Organic Produce, Plan B Organics)

The cooks today are Mary Sylwester, Cassandra Miller, and Leslie Lindsay.

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Friday Sept.3 2010

Meat: pulled pork (Beretta's) with caramelized onions (Ted Thorpe), apples (Plan B), and potatoes (Sosnicki's).

Vegan: Potato (Sosnickis') and kale (Greenfields) enchiladas.

Side: Corn (Sosnickis') on the cob.

Dessert: cupcakes with park elderberry (park gardens) curd

The cooks today are Mary Sylwester, Cassandra Miller, and Leslie Lindsay.

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Friday August 27 2010

Tonight is curry night

Meat: Lamb curry with Ted Thorpe's tomatoes, caramelized onions, roasted red pepper puree, and peas. With rice.

Vegan: Tomato-chick pea-eggplant curry, with rice.

Side: Saag aloo (Swiss chard-potato curry)

Salad: green salad

Dessert: Grape-apple cobbler with ice cream. The grapes are the ones that park friend Ben Figueiredo planted along the rink fence, years ago.

Cooks tonight: Yo Utano, Cassandra Miller, Leslie Lindsay, Lucy Tishkina, Andree-Anne Farfard.

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Friday August 20, 2010

Meat: Chicken Paprikash

Vegan: Spanakopita with tofu, swiss chard and olives

Salads (two):

Ted's tomatoes and basil, and green salad

Dessert: vegan chocolate cake with chocolate glaze and lavender-infused whipped cream.

Cooks today are Yo Utano, park staff,, and Leslie Lindsay.

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Friday August 13, 2010

Meat: Organic Beef and Pork Cannelloni with sauteed mushrooms, kale and beet greens, caramelized onions, and a bechamel sauce, served with an organic beat and pesto phyllo tart as well as green salad

Vegetarian: Vegan Shepard's Pie with carrots, kale, zucchini and mushroom gravy, served with an organic beat and pesto phyllo tart as well as green salad

Green salad

Dessert :Seasonal Fruit Galette with apples, blueberries, pears, peaches, and garden fresh ruhbarb served with ice cream

Cooks today are Yo Utano, Cassandra Miller, Mary Sylwester, and Leslie Lindsay

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Friday August 6 2010

Meat: moussaka made with with ground beef, roasted eggplant and farmers' market zucchini and potato

Vegan: Mediterranean summer vegetable stew over herb couscous

Side: roasted farmers' market beets with mint dressing

Green salad

Dessert: Polenta-olive oil cake with blueberries and orange zest and Dufferin Grove grape jelly topping. Ice cream optional.

Cooks today are Yo Utano, Cassandra Miller, and Leslie Lindsay.

Friday July 30 2010

Meat: Creamy chicken-new potato-Swiss chard enchiladas

Vegan: Black bean-sweet potato-zucchini enchiladas

Side: wood oven-roasted green beans and new carrots

green salad

Dessert: Brownies with berry sauce

The cooks today are Yo Utano, Mary Sylwester, and Leslie Lindsay.

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Friday July 23, 2010.

There will be a small size supper tonight at 6pm, because of the uncertain weather.

Meat: Beef pasta "al forno" with fennel and green pepper sauce.

Vegetarian: Chard and zucchini saag "stew" over a bed of basmati rice.

Side: Coleslaw in lemon vinaigrette.

Soup: Gazpacho

Salad: Barley and vegetables.

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July 16, 2010

Meat: Zucchini moussaka with ground beef

Vegetarian: Green coconuts curry

Side: roasted beets

Salad: beet green salad

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Due to the weather, Friday night supper was cancelled on Friday July 9, 2010.

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June 25 2010

Meat: pork ghoulash on roasted potatoes

Vegetarian: Greek filo, with 5 mixed greens and feta

Soup: tomato-fennel

Side: white bean salad

Salad: green salad

Dessert: cherry-berry pie with ice cream (the cherries are from the park's sour cherry tree).

The cooks today are Matt Leitold, Jenny Cook, Yo Utano, and Leslie Lindsay, with extra help from Anna Bekerman.

This supper is also part of the Cooking Fire Theatre Festival, so dessert is served after the third show.

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June 18 2010

Meat: Lamb, beef and feta cheese phyllo pie with spinach from Wheelbarrow Farm

Side: roasted asparagus with a lemon-garlic vinaigrette

Vegan: tacos with refried black beans and Mary's own salsa, with Mexican rice (in honour of Mexico's soccer win on Thursday)

Green salad

Dessert: French-style yoghurt cake with strawberries and rhubarb, optional ice cream

The cooks today are Mary Sylwester, Matt Leitold, and Leslie Lindsay.

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June 11 2010

Tonight is a remarkably multicultural menu -- not intentionally, but that's just how it worked out.

Meat: Jambalaya, with Beretta's chicken and spicy sausages, celery, onions, and peppers. A Cajun dish from Louisiana, but Yo Utano is cooking what she joked is the "Japanese version," and Leslie says that makes it Creole. (Yo is using a southern recipe book, so it's the cook who is Japanese, not the recipe). With rice.

Vegan: Tempeh and vegetables braised in a spicy lemon-coconut milk broth. Mary's much-acclaimed version includes chick peas, bok choi and carrots. With rice.

Side: Kohlrabi and carrot salad. This is because Lorenz of Greenfields declared this "National Kohlrabi week" at the farmers' market.

Dessert: Baklava with pistachios, almonds, and walnuts. Leslie says it's Greek with an Indian influences, since it's spiced with cardamom. Served with ice cream.

The cooks today are Mary Sylwester, Yo Utano, and Leslie Lindsay.

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June 4 2010

This supper is only one main dish because of the uncertain weather forecast (maybe thunderstorms).

One main dish: Spanakopita with Ted Thorpe's farmers' market spinach

Side: roasted vegetable melange, of chick peas, cherry tromatoes, zucchini, red onion, carrots, and kohlrabi, with a herb vinaigrette

Salad: green salad

Dessert: apple-rhubarb-strawberry crisp with ice cream.

Cooks today are Matt Leithold, Leslie Lindsay and Heidrun Gabel-Koepff.

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May 28 2010

Vegan: Layered three-bean enchiladas with roasted onions, spinach and sweet potatoes, with red pepper sauce.

Meat: Ham and apple tarte tatin. Matt got this from watching a TV cooking show with Quebecois chef Martin Picart. He says it's like an upside-down pie with puff pastry on top, then honey-roasted ham, apples and caramelized onion. The ham comes from Wheelbarrow Farm, the organic farm where park cook Jenny Cook is working this season. The tarte tatin comes with roast potatoes.

Sides: roasted carrots and asparagus.

Salad: Farmers' market green salad with baby Japanese turnips ("the sweetest radishes you'll ever taste").

Dessert: strawberry-rhubarb galette. The strawberries are organic, from California, and the rhubarb is from the park gardens.

Cooks today are Matt Leitold, Yo Utano (back from Japan just for this season), and Leslie Lindsay.

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May 21 2010

Vegan: Green Coconut Eggplant Curry with Cashews, featuring Fun Guy Farms mushrooms, Ted Thorpe's spinach, and kale from Greenfield's, served with basmati rice.

Meat: Sweet Pepper-Sauerkraut Pork Goulash with Beretta's pork, served with roasted potatoes tossed with Ted Thorpe's arugula.

Both meals served with roasted vegetables and salad featuring Sosnicki's greens and Ted's spinach.

Dessert: Vegan Chocolate Rum Pudding, with a side of ice cream if you like.

The cooks today are Mary Sylwester, Matt Leitold and Leslie Lindsay.

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May 14 2010

Meat: lasagne with Beretta's beef, mushrooms, olives, ricotta and kale, and tomato sauce.

Vegan: sunflower-lentil pie with sesame-mustard-tahini sauce

Side: oven-roasted fennel, asparagus and carrots with a lime-garlic dressing

Salad: green salad featuring baby greens from the farmers' market

Dessert: fluffy white cake with a (park-garden) rhubarb-caramel sauce and ice cream.

Cooks today are Matt Leithold, Mary Sylwester, and Leslie Lindsay.

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May 7 2010

Supper is cancelled because of bad weather (8 celsius and rain).

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April 30 2010

Meat: Bake-oven cassoulet (beans with sausages, bacon, and roast pork from "Wheelbarrow Farm" and Sosnicki's), with rice-and-peas. The peas are "strike peas" -- they were grown by Sosnicki's, shelled at a sorrowful strike meeting last June 23, and frozen. Despite the circumstances, they're delicious and sweet.

Side: roasted beets and carrots

Vegan: Savoury shepherd's pie with roasted fennel and parsnips, and mushroom gravy.

Side: farmers' market asparagus and lemon vinaigrette.

Salad: green salad with California lettuce and Ted Thorpe's spinach.

Dessert: gingerbread cake with lemon sauce.

The cooks today are Matt Leithold, Mary Sylwester, and Leslie Lindsay. Supper will be OUTSIDE for the first time this year.

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April 23 2010

Meat: Beef and spicy tahini casserole (also called Sinya -- Middle Eastern Shepherd's Pie), with a side of glazed carrots

Vegan: Sweet and sour chipotle tempeh with cashews and sweet potatoes and basmati rice, and a side of greens with sesame, ginger, and soya.

Salad: coleslaw

Dessert: orange cake with berry-rhubarb coulis (first park-garden rhubarb)

Cooks today are: Mary Sylwester, Matt Leithold, and Leslie Lindsay.

Why Anna Bekerman is not cooking: because of her new baby Alice, born April 14!

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April 16 2010

Supper cancelled due to (unfounded) thunderstorm warnings

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April 9 2010

Meat: Potato-beef moussaka (Beretta's ground beef, Sosnicki's potatoes), served with braised fennel, kale, and fresh-dug sunchokes from Greenfields

Vegan: "The whole enchiladas," made with chard, mushrooms, and black beans, with tangy backyard BBQ sauce. Side of wood-oven-roasted potatoes, parsnips, and squash.

Salad: coleslaw

Dessert: cranberry-apple upside-down cake with ice cream.

The cooks today: Anna Bekerman, Mary Sylwester, and Matt Leithold.

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April 2, 2010

NO SUPPER BECAUSE OF THE GOOD FRIDAY HOLIDAY

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March 26 2010

A small supper only, because of the chilly, rainy weather:

Main: chick pea curry

Dessert: Bread pudding.

The cooks: Mary Sylwester and Jenny Cook.

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March 19 2010

Vegan: Vegetable melange (roasted beets, broccoli, swiss chard) with spiced chickpeas, sunflower seeds and tahini sauce, over rice.

Fish: Provencal-style fish stew with rouille (Georgian Bay lake trout from Akewenzie's) and roasted carrots and parsnips. Served with basmati-and-wild-rice pilaf.

Salad: creamy (vegan) coleslaw

Dessert: Chocolate cake made with Sosnicki's beets

Cooks tonight are: Anna Bekerman, Mary Sylwester, and Jenny Cook.

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March 12 2010

Meat: Moroccan Chicken Phyllo Pie

Vegan: Greek Phyllo Pie with mushrooms, tofu, swiss chard and olives

Both served with roasted veggies with harissa and couscous

Dessert: Pear Torte

Cooks tonight are: Anna Bekerman, Matt Leithold and Mary Sylwester.

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March 5 2010

Meat: Venison enchiladas with Red Oaxacan Mole

Vegan: BBQ Black beans and mashed potatoes with jalapeno corn gravy

Salad: Lime cumin coleslaw with Ted Thorpe's red cabbage

Dessert: espresso chocolate cake (vegan) with chocolate mousse (flourless)

The cooks tonight are Anna Bekerman, Matt Leithold and Mary Sylwester.

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February 26 2010

Meat: Akowenzie's smoked fish pie

Vegan: Shepherd's pie

Side: wood oven-roasted beets (from Ted Thorpe)

Salad: red cabbage and orange coleslaw

Dessert: Jenny's lemon-ginger cake

The cooks tonight: Anna Bekerman, Mary Sylwester, and Jenny Cook.

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February 19, 2010

Meat Dish: Stracoto di Manzo - Braised Beef in Red Wine, served with Polenta, white beans with kale and coleslaw.

Vegan Dish: Potato-Kale Enchiladas served with Black beans and coleslaw

Dessert: Torta di Carote e Zenzero (Carrot and Ginger Tart) served with Whipped Cream.

The cooks tonight: Anna Bekerman and Jenny Cook.

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February 12, 2010

A special supper dedicated to new staff baby "little Elizabeth"

Meat: Milk-braised lamb with fennel and chick peas

Vegan: Seitan pot pie with celery root

Side: park-oven-roasted winterbvegetables (carrots, [parsnips and potatoes)

Salad: red-cabbage coleslaw

Dessert: spicy Mexican chocolate cake

The cooks tonight: Mary Sylwester, Anna Bekerman, and Jenny Cook.

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February 5, 2010

Friday Night Supper this week will be a one dish affair, to make room for the annual Women of Winter hockey tournament. There will still be one table set up for anyone hungry for supper which will be:

Main course: Tempeh and vegetables braised in a spicy lemon-coconut broth, served over white basmati rice, with a carrot-sesame garnish.

Dessert: Canada's best carrot cake with cream cheese icing.

Hope to see you there! Next week we'll return to the two-main dish menu, with our usual table set-up.

January 29, 2010

Meat: Roasted Chicken Risotto with Swiss chard and Jerusalem artichoke, red carrots, wild forest mushrooms, and parmesan cheese. Served with braised red cabbage with bacon.

Vegan: Spaghetti with Vegan Meatballs in Red Wine tomato sauce

Salad: White bean pesto salad, with carrots, celeriac, sunflower seeds, basil, lemon, and jalapeno peppers.

Dessert: 'Pouding Chomeur' (Maple Syrup Cake served with Ice Cream)!!

The cooks tonight: Anna Bekerman and Mary Sylwester for the mains; Matt Leithold for the dessert.

January 22, 2010

Meat: Lasagna with sweet potato puree and ricotta, with a Bolognese sauce (Beretta's beef) and home made noodles.

Side: glazed oven-baked carrots.

Vegan: ** Nut Alert** Sweet & Sour Chipotle Tempeh with sweet potato and cashews, served on Basmati Rice

Salad: Coleslaw, red cabbage and beans with lemon vinaigrette

Dessert: Ginger Cake with whipped cream

The cooks tonight are Mary Sylwester and Anna Bekerman.

Special thanks to Caitlin Shea, formerly a Dufferin Grove staff, now a pastry chef at Frangipane Patisserie, for making the ginger cake.

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January 15, 2010

Meat: Chicken Pot Pie with black trumpet mushrooms, with roasted beets & white bean.

Vegan :African Ground Nut Stew (with Almonds instead of peanuts) with rice and white bean

Salad: red cabbage.

Dessert: Apple - Cinnamon Bread Pudding

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January 8 2010

Meat: beef enchilaladas with rice and beans

Vegan: tofu vegetable quiche with roasted potatoes

Salad: coleslaw with farmers' market cabbage and celeriac

Dessert: chocolate applesauce cake

Cooks today are Anna Bekerman and Mary Sylwester

Dec.18 2009

Starting-the-holidays menu:

Vegan: chick pea vegetable curry with Ted Thorpe's winter squash and tatsoi greens (mild curry -- use the chili pepper jar if you want it hotter), over rice.

Meat: Pulled pork with beans and grits (cheese polenta)

Salad: winter medley coleslaw

Dessert: chocolate cake and ice cream

Cooks today: Mary Sylwester and Anna Galati

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December 11, 2009

Menu for a wintry Friday:

Meat: chicken curry with rutabaga and apple, over rice

Vegan: potato-kale enchiladas (made with the soft corn tortillas from the Mexican store at Dufferin and Bloor) and roast chile sauce

Salad: coleslaw with caraway

Dessert: apple pie with a farm-style lard crust (lard rendered by Jenny from the pig farm where she worked during October).

Cooks today: Amy Withers, Mary Sylwester, Jenny Cook.

Unusual treat: park oven bread with Speck, a present from chef Michael Stadtlander of Eigensinn Farm. Michael was taking part in the Slow Food "Terra Madre Day" celebration at Foodshare on Thursday. A conversation about the park ovens led him to giving us a big piece of German smoked "Speck" (a cousin of bacon). The goatherds in the Alps used to take a loaf of bread and a piece of Speck up into the mountains as their lunch and dinner. Michael's has a very fine smoked flavour, even without the Alps -- and it will be set out on the cutting board with the bread, to try.

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December 4, 2009

Menu for a P.A. day:

Meat: Thomas's mother's chicken fricassee pie with Beretta's pork sausage and Ratatouille

Vegan: Kasha Phyllo Pie made with mushrooms, capers and sauerkraut, and with a wine-mustard sauce

Salad: spicy cole slaw

Dessert: apple galette

The cooks tonight are Mary Sylwester and Amy Withers. Amy is married to Thomas, whose mother taught Amy the chicken fricassee pie recipe.

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November 27 2009

Tonight's menu -- comfort food for a chilly day:

Meat: Braised pork shoulder (Beretta's) on mashed Jerusalem artichokes and potatoes

Vegan: shepherd's pie with mushroom gravy

Salad: slaw with purple cabbage, kohlrabi, and celeriac

Dessert: apple tart made with park apricot-amoretto preserves, served with ice cream

Tonight's cooks: Anna Bekerman and Mary Sylwester

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November 20 2009

Tonight's menu:

Meat: Meat pies with Beretta's beef, Sosnicki's potatoes and Bruno's oyster mushrooms

Vegetarian: Canneloni, with Greenfield's butternut squash, Ted Thorpe's kale/spinach, and No Frills ricotta, with a tomato cream sauce

Sides: Roasted root vegetables from the farmers' market -- turnips, sweet potatoes, sunchokes, carrots

Salad: Coleslaw

Dessert: pear cake

The cooks are Anna Bekerman and Anna Galati

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October 30 2009

NO SUPPER IN THE PARK (COOL WITH SHOWERS)

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October 23 2009

NO SUPPER AT THE PARK (TOO RAINY AND COLD).

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October 16 2009

NO SUPPER AT THE PARK (TOO COLD).

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October 9 2009

NO SUPPER AT THE PARK (RAIN).

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October 2 2009

NO SUPPER AT THE PARK (RAIN).

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September 25 2009

Tonight's menu:

Meat:

Canneloni with Beretta's ground beef and park-oven-roasted butternut squash

Vegan:

Roasted vegetables and broiled tofu with rice, sesame and pumpkin seeds, and tahini sauce

Side: green beans

Green salad

Dessert: baked apples and ice cream

The cooks are: Mary Sylwester, Anna Galati, and Leslie Lindsay.

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September 18 2009

Tonight's menu:

Main:

Meat: empanadas with pork, chicken, and mashed carrots

Vegan: Tempeh and market vegetables braised in a spicey lemon and coconut broth, with basmati rice

Sides:

spicy roasted cauliflower with sweet peppers and cumin, Italian-style cooked green with garlic

Salad: farmers' market green salad

Dessert:

peach-applesauce crumble with ice cream

Cooks are: Anna Galati and Mary Sylwester.

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September 11 2009

Tonight's menu:

Meat: Beef (Beretta's) lasagne with park-made pasta, and a ricotta kale sauce

Vegetarian: Stuffed peppers (Sosnicki's) with multigrain risotto and mushroom cream sauce.

Sides: Roasted cauliflower, roasted beets with basil

Salad: green salad

Dessert: chocolate cake with raspberry sauce (raspberries donated by Laura from Field to Table)

Cooks are: Yo Utano (last time before leaving for Japan!), Matt Leithold and Mary Sylwester.

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September 4 2009

Tonight's menu:

Meat: beef goulash

Vegan: enchiladas with tomato sauce

Side: roasted potatoes

Salads: green salad (farmers' market baby lettuce)

Dessert: peach pie and ice cream

Cooks are: Mary Sylwester, Matt Leithold and Jenny Cook

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August 28 2009

Tonight's menu:

Meat: Moussaka with Beretta's beef, Sosnickis' potatoes, Ted Thorpe's tomatoes and zucchini, No Frills Ontario eggplant

Vegan: Polenta with ratatouille (Sosnickis' and Ted Thorpe's vegetables)

Side: park-oven-roasted carrots, white beans, park garden herbs

Salad: green salad

Dessert: Peach-plum-pear cobbler with ice cream (all fruits donated by Laura Sabourin (Feast of Fields)

Cooks are: Jenny Cook, Matt Leithold and Yo Utano.

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August 21, 2009

Tonight's menu:

Soup: Park garden tomatillo gazpacho

Meat: Butter chicken curry and basmati rice

Vegan: coconut vegetarian curry with farmers' market heirloom tomatoes and basmati rice

Side: cashew-yoghurt green beans

Salad: green salad (greens donated by market farmer Ted Thorpe)

Dessert: peach-plum-apricot upside-down cake with ice cream. (Fruits donated by market farmer Laura Sabourin of Feast of Fields)

Plus the standard kid food. Cooks tonight are Anna Bekerman (last time before she moves to Manhattan), Matt Leithold, and Jenny Cook.

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August 14, 2009

Tonight's menu:

Soup: black bean

Meat: Mediterranean lamb-vegetable pie

Vegetarian: meatless moussaka with mushroom, tomatoes, zucchini and lentils

Sides: roasted beets and carrots from Greenfields and Sosniicki's

Salads: green salad and pinto bean salad

Dessert: peach-plum cobbler with ice cream.

Plus the standard kid food. The cooks today are Matt Leitold, Jenny Cook, and Yo Utano.

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August 7 2009

Tonight's menu:

Vegan: cabbage rolls with wild mushrooms, and a red-wine-and-ratatouille sauce

Meat: Harvest meat loaf with Beretta's beef, Ted Thorpe's carrots, Sosnicki's new onions, and lots of other good things

Side: roast new potatoes, beets and cauliflower

Salad: coleslaw with Ted Thorpe's first-season cabbage.

Dessert: lemon cake with whipped cream

Plus kid food. The cooks today are Yo Utano and Claire Freeman-Fawcett.

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July 31, 2009

Now that the municipal strike is over and the fallout has not fully begun, there's a pause for celebration! Dufferin Grove Park's cooks are back in the kitchen and having a good time, at last.

Menu:

Vegetarian: Ted Thorpe Farm zucchini with feta stuffing, roasted Sosnicki's new potatoes, mashed white beans and a green salad.

Meat: Farmers' market chicken stew with rice and roasted Sosnicki's new potatoes and a green salad

Dessert: key lime pie with a topping of Anna Bekerman's park-made plum preserve

Also of course all the usual kid food.

The cooks are Anna Galati and Anna Bekerman.

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Join us for dinner Friday July 3, 2009 at 6 pm.

Another week of striking has gone by and those of us who generally work at Dufferin Grove Park would like to find some friendly ways to keep in touch and enjoy food in our park. The regular Friday Night Suppers have been suspended because they are partnership programs with the City and use City facilities. Since we are no longer bound to the kitchens and we have available sinks at the community-built cob Structure we invite you to join us for dinner there Friday July 3rd, 2009 at 6pm.

We propose a byo dishes potluck for anyone who enjoys the park on a Friday evening. Some familiar staff faces will be there on our own time as community members. We will bring a large pot of soup and arrange for hot dogs and a hibachi (unless someone has a bbq they could lend), as well as a salad with some delicious lettuce from our gardens that just won't stop growing for the strike. The food is provided by "The Centre for Local Research into Public Space" (CELOS) the small research group that generally runs programs in partnership with the city at our park. Please come out and bring a potluck offering, or make a small donation to cover the cost of the CELOS food.

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June 26 2009

Because of the city workers' strike, there is no Friday Night Supper tonight, at Dufferin Grove Park. Instead, bring a picnic or have some CELOS curry soup and park bread, and ice cream with farmers' market strawberries, and salad from the gardens.

If you wish, you can find out a bit more about the strike -- now projected to maybe last into August -- at this picnic...these are hard times for parks and public space. Happily, the beautiful trees and the sunshine are still in place despite the strike. And the strawberries will taste delicious over ice cream.

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June 19 2009

The menu for supper (part of the Cooking Fire Theatre Festival) is:

Soup: asparagus

Meat: Goulash with Beretta's organic beef

Vegetarian: mushroom pie with ricotta

Salad: green salad from the market and the park gardens

Dessert: vegan chocolate mousse with strawberries

Prepared by the cooks of the Cooking Fire Theatre Festival

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June 12 2009

The menu for supper is:

Meat: smoky black bean chicken stew with chipotle peppers

Vegan: spinach/bok choy/swiss chard/mushroom quiche (yes, vegan quiche)

Green field salad

Dessert: apple rhubarb upside down cake with ginger caramel sauce and ice cream.

The cooks are Anna Bekerman and Mary Sylwester.

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June 5, 2009

The menu for supper is:

Meat: lasagne with fresh pasta, Beretta's ground beef, swiss chard and shitake mushrooms, served with white bean salad

Vegetarian: tempeh and vegetables braised in a spicy lemon-coconut broth, served with brown basmati rice

Salad: green field salad from the market

Dessert: rhubarb-apple crumble with vanilla ice cream

Plus the usual kid food.

The cooks are Anna Bekerman and Mary Sylwester.

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May 22, 2009

It will be a bit cooler for Friday Night Supper, but still pretty nice, by the sound of it. The supper will be back in its usual place (by the bigger oven), with a double line-up arranged in case there are a lot of people again. And lots of food.

The menu:

Meat: chicken risotto with asparagus and roasted beets

Vegetarian: egg noodles with wild leek pesto and asparagus

Salad: green field salad from the market

Dessert: Italian chocolate cake

Cooks: Jenny Cook and Anna Galati

The speaker's series doesn't work outside, too noisy and distracting, so the remaining presentations have been postponed to October.

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May 15 2009

Last week's Friday night supper was challenging, because the unexpectedly lovely weather produced long lineups and a slight shortage of food. Lesson learned: from now on the suppers will have the summer level of servers and the summer quantities of food. This week will be a bit different, though -- the supper will be at the playground (all the tables will be set up there too). That's because City Councillor Adam Giambrone is coming as the special guest, ready to discuss the future of Dufferin Grove playground.

The supper (6 to 7.30) menu is:

Vegan: Orange-ginger marinated tempeh with rice and roasted vegetables

Meat: Beef stew made with stout. with herb dumplings and spring greens

Dessert: lemon cake stuffed with rhubarb

Plus the usual kid food. Playground discussions until the light fades.

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May 8 2009

Today's Friday Night Supper will be outside -- if the rain holds off -- in the full explosion of springtime. All the fruit bushes and trees, all over the park, are blooming, including the many new serviceberries in the "little forest" areas along Dufferin. The dinner guest is Beverley Coburn, who leads the open-to-all Monday night neighbourhood walk/runs. She'll talk at one of the tables after supper (7 to 8 pm), about the joys of running, about her neighborhood history interest, and also about her triathlon experiences. Just come and sit down at that table if you want to be part of that discussion.

The menu for supper is:

Meat: chicken pot pie with green garlic

Vegetarian: Moroccan chick pea stew with sweet potatoes

Side: beets with fiddleheads

Salad: local greens

Dessert: rhubarb apple pie (rhubarb from the park gardens!)

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May 1, 2009

Friday Night Supper will be served inside this week if the weather is dicey, but the park is so green and lush that walking through there to get to supper will surely be dreamy. David Anderson of Clay and Paper Theatre will give the talk afterwards, and we're changing the format a little -- during May, the talks will be around the dinner table, outside whenever possible (probably not this week). For May 1, David will show pictures and some video about "Carnival in Portugal: Masks, mask makers, puppets, parades and bake ovens" and describe his quest for the origin of the wild man mask.

The supper menu is

Meat: Greek lamb pie, with roasted vegetables and local mustard greens

Vegan: Deep dish cornbread with black beans and NO MUSHROOMS

Salad: local spring greens from the market

Dessert: lemon curd tart.

The cooks are Anna Bekerman and Mary Sylwester.

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April 24, 2009

The Friday Night Speaker at Dufferin Grove this week is Belinda Cole, and her subject is the laws that affect our public spaces (including examples from neighbourhood parks). One of her stories is about the Yukon and its municipal act, which steers in a new direction. That conversation is in the rink house from 7 to 8 pm.

Friday Night Supper is from 6 to 7.30, outside unless it's raining. For those of you who got stuck near the end of that long line-up last week, take heart -- this week the park cooks will revert to doing a double lineup (serving outside). That means half the wait. The menu:

Vegetarian: lasagne with mushrooms and white bean salad

Meat: chicken curry with rice and lentils

Salad: green salad with first-cut local baby lettuce

Dessert: cinnamon bread pudding with ice cream

The cooks are Anna Bekerman and Jenny Cook.

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April 17, 2009

Here's the Friday night supper menu for Dufferin Grove:

vegan: shepherd's pie (tomato, carrot, celery, chard, red pepper), with mushroom gravy)

meat: spicy Beretta's beef sausage burrito with sweet potatoes and black beans, served with chipotle carrots and pineapple coleslaw

Dessert: apple pie and ice cream

The cooks are Mary Sylwester and Anna Bekerman

Speaker (7 to 8) is Jutta Mason (me) to talk about CELOS, the little research group that could.

Many people may choose to eat outside, enjoying the wonderful preview of summer (6-7.30 pm). The speaker series, after supper, is always indoors, to make it easier to hear.

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April 3 2009

Mike Sullivan, chair of the Weston Community Coalition, is coming to supper at the Dufferin Rink clubhouse. His topic is the Georgetown Rail Corridor expansion.

At issue is whether there will be 350 or more diesel trains passing through this neighbourhood daily, once the track is ready (soon). Supper is at 6 and Mike's talk starts at 7. Everyone is welcome to join in the conversation!

The supper menu this week is:

Vegan: Fussilli pasta with winter vegetables and Southwestern roasted carrot puree

Meat: Ropa vieja (Cuban shredded beef and tomato)

Side: black beans and rice

Salad: coleslaw with creamy tofu dressing

Dessert: pear baklava with ice cream

There will be a big toy train set up for the kids to play with.

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March 26, 2009

Friday Night Supper has a different kind of presentation this week -- two very unusual (and large) water instruments -- hydraulophones -- for people to try out, from 6 pm on. It should be a fun and splashy time at the Dufferin Rink clubhouse.

The supper menu is:

Meat: Moroccan chicken with preserved lemons and couscous

Vegetarian: handmade pasta with mushrooms, kale and olives

Salad: lentils with sprouts and greenhouse tomatoes

Dessert: vegan chocolate mousse cake.

If you're bringing kids, consider also bringing a change of clothes for them -- Nessie the Hydraulophone is very fun and very damp.

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March 19, 2009

After this week's Friday Night Supper at Dufferin Grove rink house, Michael Monastyrskyj will tell some of his stories from a year of following local arrests through the courts. He'll talk about Igor Kenk (bike theft), Confira Imports (selling wine illegally), Liam Campbell (setting fires in garages), and other cases you may have heard about -- the beer store robbery where the police car was hit by a train, the guys hiding an illegal gun in front of the Baby Doll Strip Club at Ossington and Dundas, and others. These stories are also part of our neighbourhood, and Michael takes up where the news accounts left off -- what happened in in the courts after the arrests?

This session is from 7.30 to 8.30 in the rink clubhouse. But first, there's supper, from 6 to 7.30

-- chick pea-vegetable curry for the vegans, cooked by Mary Sylwester, and

-- "Transylvanian Layered Cabbage" with pork and bacon, cooked from an old family recipe by Anna Galati.

Dessert is cheesecake with strawberries (frozen last summer, when Ted Thorpe brought his best fruit to the farmers' market).

Should be a very tasty supper and an interesting evening.

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March 6, 2009

It's a beautiful day and the park cooks are making a particularly tasty supper:

Vegan: Thai green curry with coconut milk, tempeh, vegetables, mushrooms/ rice

Meat: chicken paprikash with spaetzle

Side: wood-oven-roasted root vegetables

Dessert: apple upside-down cake

The rink ice is smooth and lovely under two inches of water -- excellent skating if you're steady or have a wetsuit. One basketball hoop is accessible. The snow hills are inviting and huge by the other hoop. People are playing frisbee. How good to have a park, and a park clubhouse to eat good, cheap food -- economic downturn notwithstanding.

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