Meganne Boucher of Perogies and Pies has returned to the Dep, serving up two kinds of fully-loaded homemade perogies to satisfy all your cravings!
Soup | Cream of tomato and roasted red pepper soup with heirloom tomatoes, #glutenfree garlic croutons, and micro kale.
Salad | Mixed green salad with sweet pickled veggies, cabbage, heirloom carrots, hemp hearts, glazed mushrooms, and candied pecans in a mango and passion fruit vinaigrette.
Pork Trifecta Perogies
Homemade perogies stuffed with proscuitto, pancetta, chorizo, and potato, served with caramelized onions, mushrooms and cajun sour cream.
Homemade perogies stuffed with cottage cheese, chive, and potato filling, topped with with tomatoes, cucumbers, pea shoots and a roasted red pepper puree. #vegetarian
Peanut Butter Banana Fantasia
Banana sponge cake layered with peanut butter mousse, crunchy sponge toffee bits and caramel.
Meganne Boucher is the chef/pastry chef for Perogies and Pies, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her perogies frozen wholesale at The Simple Craft Company in the Beaches.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.