THE DUNDAS SHOP IS NOW CLOSED
I AM STILL AVAILABLE FOR CATERING AND MEAL PREP PICK UP. PLEASE CALL FOR MORE INFORMATION.
THE DUNDAS SHOP IS NOW CLOSED
I AM STILL AVAILABLE FOR CATERING AND MEAL PREP PICK UP. PLEASE CALL FOR MORE INFORMATION.
A huge THANK YOU to all my loyal customers!
The brick and mortar shop is closed but I am still preparing meals, pies, desserts and speciality cakes for pick up in The Junction. Please text or email for more information :)
PICK UP MENU. AVAILABLE ON SUNDAYS AFTER 2PM. MINIMUM ORDER
MAIN COURSES
MAIN COURSES
MAIN COURSES
Meatloaf (1 kilo in a foil loaf pan) $25 (4 large servings)
BBQ roasted chicken breasts $7.50 each (large breast can serve 2)
Individual lasagna beef or veggie (1 lb) $12
Family size lasagna beef or veggie (4 lb) $44
Individual shepherd's pie (1 lb) $12
Family size shepherd's pie (4 lb) $44
BBQ tofu with coconut (1 lb) $12
Vegan curry vegetable stew (1 lb) $12
Beef stew (beef, carrots, celery potatoes) (1 kilo 3 servings) $22
Beef chili (beans and beef) (1 kilo 3 large servings) $20
Vegan chili (1 kilo 3 large servings) $20
Chicken schnitzel (thin breaded chicken breasts fried crispy (1 kilo feeds 4) $29
PIES (100 % HAND MADE CRUST AND FILLINGS
Tourtiere (Quebec style pork pie) $30
Chicken pot pie $30
Vegetarian pie (veggies, tofu similar style to chicken pot pie) $30
Asparagus quiche $28
Sweet potato pie (sweet, creamy and delicious!) $28
Apple pie (best in town!) $30
SIDES
MAIN COURSES
MAIN COURSES
STARCH SIDES. ALL $10/lb.
Potato sides should not be frozen.
Basmati saffron rice
Roasted herbed potatoes
Fusilli with butter, herbs, parmesan
Penne in tomato sauce
Mid east cous cous
Papas bravas (cubed potatoes in tomato sauce)
VEGGIE SIDES. ALL $14/lb, SERVES 4
Steamed broccoli with pine nuts
Roasted honey and thyme sweet potatoes
Green beans with butter
Roasted Brussels sprouts with herbs and olive oil
Peas and carrots (fresh carrots) with parsley and olive oil
SOUP
SALADS
SALADS
Chicken noodle soup (chicken, carrots, noodles) (1 litre) $16
Thick split pea soup with bacon (1 litre vegetarian available) $16
Minestrone with noodles (1 litre) $16
SALADS
SALADS
SALADS
LARGE SALADS $24 SERVES 4-6
Family size mixed green salad with cherry tomatoes, cucumbers, peppers, walnuts, balsamic vinaigrette.
Family size Greek salad with feta, cherry tomatoes, cucumbers, peppers, onions, black olives, oregano vinaigrette.
MUNCHIES GALLERY :)
Fall 2018
VALIS NEWS :)
See what we do... give us a call!
Roman Holiday
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!
Hand made pasta and sauces now available
In Toronto and the GTA... call us!
Knife skills class/ The Depanneur Jan/2018
VALIS is helping you celebrate New Year's Eve
Take a look at our tempting menu out for delivery on the afternoon of December 31st. Book today! 647_913_4446
VALIS news
Coming up January 21st and 22nd at The Depanneur 1033 College St. Toronto. Knife skills and cooking class!
edit: JANUARY 21st SOLD OUT!
About Us
Who We Are
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.
After growing for 2 years, I decided to expand but then Covid hit! I decided not to renew my lease and I am presently working as a private chef and offering my customers meal pick up on the weekends.
Our Services
I offer prepared meals with at least 72 hours notice for weekend pick up. I work with clients to craft a menu that will suit any budget and make for an enjoyable and delicious experience.
Chef/owner
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.