This Sunday, The Galley will be featuring the talents of guest chefs and char-grilled wing whisperers, Alex Tran and Paul Keodprom at Unlovable.
That’s right, mawfucking char-grilled wings at Unlovable.
Wing & Pint combo specials will be available.
The Galley
A Toronto-based guerrilla catering company, The Galley specializes in pairing food with art, and delivering remarkable food to unusual locations.
thegalleytoronto@gmail.com
thegalleytoronto@gmail.com
We Did It In The Park
Photos by Courtney Lee Yip - http://courtneyleephotography.com/
The Galley Presents - Don’t Do It In The Park
Appetizer - Beans Three Ways
- Pickled beans
- Kimchee beans
- Fava bean dip
- House-made olive oil crackers
Primi - Ravioli Three Ways
- Lemon ricotta
- Pea asiago
- Beet blue cheese
- topped with arugula and nasturtium leaf
Secondi - The Three Sisters
- Smoked tomato, corn and zucchini salad
- Ricotta-stuffed zucchini flower
- Roasted buttercup squash filled with split chickpea corn curry with toasted squash seeds
Dessert - Ontario Peaches Three Ways
- Peach turnover
- Bourbon-poached peach
- Chai vanilla peach ice cream
Don’t Do It In the Park
Trust me
The Galley’s Jeff Pinto planning
The Galley’s Jeff Pinto getting to work
Picnic baskets ready
Cheers
Getting seated
Carmen explains the apps.
More guests arrive
Beans Three Ways: Kimchi Beans, Pickled Beans, Fava Bean Dip
Enjoying the apps.
There was a road and a baseball diamond between kicthen and our dining area.
The finest apple juice (not apple juice)
Ravioli three ways: Beet & blue cheese, Pea & asiago, Lemon ricotta
Full house
Jeff with the primi
Enjoying the “juice”
Enjoying their lifestyle
The finest grape drink (a grape drink of sorts)
Enjoying a break between courses
Jeff with the secondi
The three sisters: Smoked tomato, corn and zucchini salad, Ricotta-stuffed zucchini blossom, Roasted buttercup squash with split chickpea corn curry and toasted squash seeds
The three sisters
Enjoying the entree
Enjoying the entree
Enjoying the entree
Taking a break
Sun set just in time for dessert
Our canvas - Trinity Bellwoods Park
Tye, Jeff and Carmen in the hottest kitchen.
Tye, The Galley’s head mixologist
Champagne with peach nectar
Dessert: Peach turnovers, bourbon-poached peach, chai vanilla peach ice cream
Dessert
The Galley did it in the park
Photos by Courtney Lee Yip - http://courtneyleephotography.com/
Don’t Do It In The Park - 6-8pm Thursday, September 1st
A Trinity of Sisters in the Park
Many Native American groups relied primarily on a group of three main agricultural crops now known as the Three Sisters - squash, maize and beans. These crops made an extraordinary team when planted together. The maize provided scaffolding for the beans to climb. The squash leaves spread low over the soil, blocking the sunlight thereby preventing weeds from taking hold. The beans provided nitrogen to the soil, nourishing the other two sisters.
Nutritionally, the three plants also complement each other. Maize is naturally lacking in two important amino acids, lysine and tryptophan, but both can be found in beans.
On Thursday, September 1st, The Galley will be hosting a popup dinner at Trinity Bellwoods Park to celebrate the end of another beautiful summer and pay homage to the Three Sisters. The 4 course vegetarian menu will draw heavily on the Three Sisters and feature a series of trios since we all know - good things come in threes.
There will be five two person blankets available, we’re looking at 6pm to get started so the sun will be setting just as your dessert arrives.
If you’re interested in joining us, or want some more details, please email us at thegalleytoronto@gmail.com. Reservations are a must and will be handled on a first come first serve basis.
Jeff & Tye - The Galley
The Audioblood Junofest Family Picnic
Challenge: Provide nourishment for some music press visiting Toronto for the Junos and Junofest.
The Galley Responds: Since Audioblood is in theory and practice a large, supportive, and fun extended family, we decided to create a family picnic. As an added nod to the Junos being based in Toronto this year, we decided to add a multicultural twist by providing a globe-spanning array of condiments. The event was strictly veg and everything, from the veg dogs to the ketchup, was made in-house by the Galley.
Mains:
Mushroom burgers
Veg dogs
Toppings (homemade):
Kimchee
Vindaloo Curry Paste
Sauerkraut
Moroccan Chutney
Salsa
Mustard
Ketchup
1000 Island dressing instead
Sides:
Steaks in the Sand Chips
Coleslaw
Dessert:
Salted caramel brownies.
The Galley mentioned in The Brock Press Article
For the Audioblood matinee, Tye Thomas’ The Galley provided snacks that not only suited the mood of the concert, but also the bands. The Galley takes art functions and pairs food to match the atmosphere - whether it is art exhibits or concerts.
“For the show, we took the bands and listened to their sounds, and then we came to them and asked them what they thought they tasted like. Then we took different root vegetables and made chips with them. We figured that at a music and beer party, ‘What goes better with beer and music, than chips?’” said Thomas.
“Caswell is a solo artist, so we only used one particular root vegetable for it. His music is very rootsy and soulful, so we went with Earthy and smoky flavours. Basically, we just take what they give us and try and build remarkable food around it.”
1 year ago - 
3 -
3 - The Audioblood VIP Party
Challenge: Pair a delicious deep fried root vegetable flavour to four of Audioblood’s excellent bands: Dinosaur Bones, The Balconies, Sandman Viper Command, and Brett Caswell and the Marquee Rose.
The Galley Responds:
Dinosaur Bones - Steaks in the Sand - Mushroom, steak & olive taro chips
The Balconies - Tastes Like Secrets - Apple pie lotus root & apple chips
Sandman Viper Command - Saladberry Quick - Lemon, cranberry & basil beet, garlic &potato chips
Brett Caswell & The Marquee Rose - A Guilty Balance - Deep smoky barbeque potato chips
