Le Digestif #13: November 12, 2021

Fancy Fizz, Solo Dining, and Squash Season

Welcome to edition 13 of Le Digestif, the blog for Food Supply! Every Friday, we will be presenting interviews, listicles, recommendations, and long form content from members of our growing community and things in the food world that you should know about.

Daylight Savings is playing incredibly cruel games but on the brightside we are in the peak of fall produce season!

Excited to have 1 new members join our growing dinner table of 540 guests. SO excited to have you!

If this sparks joy, pull up a chair and join the “dinner party” (our way of saying subscriber list) by subscribing below.

TO COOK: Roasted Squash Tahini Dip

I may be biased because of where I live but I think that fall might be the most incredible time for produce. The power that squash, pumpkin, apples, and all the other bounties have to be both sweet and savoury is just so divine. In the spirit of eating more veggies, I'm trying to get into making more dips. In the words of Tom Haverford, I call dips food pools (so sorry for this awful food joke).

I stumbled onto this recipe after trying to make an eggplant dressing with a friend and realizing that I didn't have half the ingredients. Totally faked it till I made it and boom, new dip who dis?

Here goes the "recipe". Broil a halved, seeds removed delicata squash for about 10 minutes in the oven. Let cool and peel the skin. In a food processor or blender, combine squash, 1/2 cup tahini, 4 tablespoons of water, 1/4 cup of olive oil, salt and pepper. Season to taste accordingly! Lemme know if you try and as always feedback is a gift!

TO DINE: Oji Seichi, Toronto

There's nothing I love more than a restaurant optimized for solo dining. With the company of a good book, a great playlist, and a table ideal for people, what better way to take care of yourself than to just vibe alone. In the last few weeks, I'm slowly becoming a regular at fairly new ramen spot Oji Seichi.

Started by cousins-in-law Mitch Bates and Shawn Irvine, this East Chinatown is a love letter to the Japanese techniques and Ontario produce that the team has come to cherish. Highly recommend starting off with the chicken katsu sandy and fill yourself up with the shoyu ramen, a dish that is as close as we're getting to Studio Ghibli grub IRL. The hours are a tad all over the place but try and a grab a spot for a late weekend lunch or early weekday dinner. Take a gander for more info here!

TO ATTEND: Cherrybombe Friendsgiving

Hate the history of Thanksgiving but love that it encourages to show gratitude and give thanks! My pals over at Cherrybombe are hosting their Friendsgiving events over the web and you definitely cannot miss these. Hear from Chef Deborah Vantrece on the culinary side hustle, figure out what to do with those leftovers at the sando making competition, and hear from baking GOAT Dorie Greenspan on her newest cookbook.

All the events are free to attend so sign up here if this tickles your fancy!

TO DRINK: Italian Sodas

I'm trying to optimize for less booze in my life but I still want to have drinks that can affirm the inner bougie person within me.

During my monthly trip to Eataly where I spend my whole paycheck, I stumbled upon these aesthetically pleasing sodas. Boy did they hit. Not too sweet and offering the perfect balance of tart citrus and the classic fizz sans guilt. Current mainstays in the fridge are Lurisia's sodas in Aranciata (orange) and Limonata (lemon) and the Baladin colas. You can find these at any Eataly or your local Italian speciality store!

Thanks for reading along! If you have any food recs that would spark joy or tickle our fancy, send them over to abena@foodsupply.xyz. We always respond! If you wanna spread the good word, share below!

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