with roasted potatoes and zucchini
2 drumsticks,rice,date and raisin sauce
Savoy cabbage roll filled with lentil, rice, soy ground, chickpeas and spices in a tomato sauce. Served with green vegetables
Delicious and velvety house cured salmon
Served with noodle and green beans
Whipped sweet potato, mixed veggies, soy ground and chickpeas
Full size and baby tourtiere.. Available all season.
In house-made sauces, stews, jams, tapenades and more.
Pressure canned to government standards and shelf ready.
A veg and meat meal (with dessert) ready for pickup from 11:30am M-F.
Changes daily. International cuisine
Fantastic selection of deli classics available all day.
Hand made cold cuts, terrines, salads, sandwiches ready for quick grab and go
Pease join me for a lovely evening filled with the flavors of the Middle East and eastern Europe.. drop in any time on Thursday night, 6-9pm :) ❤️🦄🥘☕🇮🇱
See what we do... give us a call!
Our first drop in dinner in the GTA! Please come and see us at The Depanneur 1033 College St. Toronto on Thursday March 15th 6-9pm
Sit down and take away. See you there!
In Toronto and the GTA... call us!
Take a look at our tempting menu out for delivery on the afternoon of December 31st. Book today! 647_913_4446
Coming up January 21st and 22nd at The Depanneur 1033 College St. Toronto. Knife skills and cooking class!
edit: JANUARY 21st SOLD OUT!
VALIS began as a private chef service/catering in Toronto started by me, Amira Eskenazi .
Things have gone so well for me that I decided to open a brick and mortar in The Junction, a bustling and exciting community in West Toronto.
I prepare in house canned goods like sauces, stews, soups, tapenades, jams and glazes as well as a hot prepared veg and meat meal daily from a vast international repertoire.
We also have an all hand made deli selection including deli classics, home made cold cuts and terrines as well as fresh daily sandwiches.
Amira Eskenazi has spent over 20 years traveling the world working in fine dining, as head chef on tour for Cirque du Soleil for 5 years and as a yacht chef for 7 years on some of the world's most exclusive private yachts.
She has also volunteered for many years internationally and is a member of the Board of Directors of Les Dames d'Escoffier in Miami. Here she worked alongside some of the most prestigious women in the industry, fundraising and helping to advance young women and women in transition into professional food service with yearly scholarships.