Tag Archives: depanneur le pick up

TOTALLY PORKED

Our Pork Club BBQ at Le Pick Up last Friday was a massive success — oodles of thanks to everyone who came out! I knew the day was going to be special when we woke up to super sunny skies and a flirty breeze. Bartek and I rode our bikes to Marche Jean Talon and tried to stuff 50lbs of new potatoes into his bike baskets (an insane prospect), and I spent the afternoon outside, chopping potatoes and prepping beans on our picnic tables out back while drinking about a million glasses of calimocho. It was totally perfect, though I wouldn’t recommend frosting two massive red velvet cakes while slightly buzzed, and then serving people dinner for four hours straight. Afterward, we hung out on the terrace and ate our lion’s share of pork chops. I’ll be really sad when it gets cold here, the warm weather makes everyone so happy.

More photos here.

STONED + CANNED

I was so stoked to organize a canning workshop with Montreal’s preserves queen Camilla Wynne, and I’m happy to report that the night was a mega success! (I’ve been eating her nectarine-sapote jam smeared on thick pieces of toast every morning for breakfast). We  can’t wait to get her back into the Dep’s kitchen for Round 2: Pickles. Stay tuned!

Lots more photos here. And here!

THROUGH THE DAY

Breakfast. If I could, I would eat smashed avocado and fleur de sel on toast every single morning. Feels right.

Lunch. Apparently I wasn’t tired of avocado on toast yet, because I added tomato, lettuce, smoked turkey, swiss cheese, and mustard, and had that for lunch, too. (I love eating the same thing in a row, many times over, until I either get sick of it or run out of it.)

And dinner. Pheasant breast wrapped in caul and stuffed with minced mushrooms, served with double smoked bacon, braised green beans, and baby potatoes and carrots roasted in bacon grease. It’s still pretty hot out, but I’m already craving cozy, warm meals, and this was perfectly rich and decadent.

Also, some housekeeping:

Voir recently interviewed me for a piece about the series of culinary workshops I’ve been curating at Le Pick Up. Read it here! (In French). Don’t forget — the next one is August 25!

And: Yesterday I joined forces with the estimable Venus collective over at CKUT. Um, it was so much fun, and it felt great to get back into radio after a few years of silence. I played songs by Noveller, Gang Gang Dance, Sade, and Grouper. Good times. Plus, I finally met Amber! Oh, and also? I was invited to curate the month of November for their popular ‘Montreal Sessions’ program. I’m so stoked!

And lastly: I interviewed Peter Gershon, my editor at Signal to Noise magazine, for a story in Foxy Digitalis. Read it here.

WORKSHOP! Radicalizing Herbalism and Activating the Healers

And now, for a Dépanneur Le Pick-Up-related missive, another workshop that I’ve organized….

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

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

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

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

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

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

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

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

RHUBARB DOCUMENTATION

Some photos from our recent workshop with Patisserie Rhubarbe’s Stephanie Labelle. I soaked up every second we had with this insanely talented pastry chef, and this workshop was probably the most advanced one we’ve done yet. Not a single person in the room had ever made a panna cotta or marshmallows by scratch, and the workshop was full of people madly scribbling notes as Stephanie explained the complex recipes. There was also an almond tart, tangy rhubarb compote, and rhubarb-spiked lemonade — I was buzzing on sugar until about 2am that night. More photos at Le Pick Up’s site.

Pastry workshop with Pâtisserie Rhubarbe’s Stéphanie Labelle!

Hello Montreal readers!

I’m thrilled to announce the next food workshop here at Le Pick Up.

Please join us for an evening with Stéphanie Labelle, the talented chef and owner of Pâtisserie Rhubarbe!

Labelle, a graduate of the ITHQ pastry program, has worked at Area, Première Moisson, and Les Chocolates de Chloé, where she was the first employee. She has spent time working with the famous Parisian pastry chef/guru Pierre Hermé, and worked in the kitchens of Decca77, Le 357C, and La Salle à Manger. She opened Rhubarbe last fall, and it’s been a huge hit. We’re so excited to have her join us at the Dep!

On Tuesday, May 31, we will explore ways to incorporate rhubarb: the tart, tangy vegetable that thinks it’s a fruit. This summer plant isn’t just about pies — we’ll be making a variety of sweet desserts loaded with fresh rhubarb, from panna cotta to tender financiers, and much more.

The workshop will begin promptly at 8pm. Each participant will be making his or her own desserts to take home, with guidance and instruction from Stéphanie. The registration is $40 and will cove all costs for the desserts provided.

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

I hope you’ll join us as we ring in the summer season in a deliciously sweet-and-tart fashion!

SAUCESSESSION AFTERMATH

I recently organized a sausage-making workshop at my work with Pork Club founder Bartek Komorowski. (Maybe you remember his outstanding hamburgers). The night was way too much fun. Everyone took home between 5-7 sausages that they made themselves, not including the sausage + sauerkraut + fried potato feast that we enjoyed at the Pick Up. He even brought his cellar-dried chorizo and salami for everyone to sample. We took our links home, fried them up, served with spiced couscous, a big salad, and homemade tortilla soup. Delicious.

Many more photos here. Thanks to everyone who participated!