I'm excited to announce this 3rd installment of the collaboration between Chef Kendra Simmonds and Greg Clow of Canadian Beer News. These events combine Kendra's remarkable creativity in the kitchen with Greg's encyclopaedic beer knowledge to produce a unique dining experience. A selection of local craft beers are used to create a series of unique […]
He's done fish. He's done chicken. He has even done vegan. And now he's going to do some serious beef. ----- Beef Tartare and oyster A spin on surf and turf using beef in it's rawest form. Braised short rib with seasonal veg And on the opposite end of the spectrum of cooking time, 3 […]
Chef Greg Couillard has left an indelible impression on fine dining in Toronto, opening eyes, minds and palates to the incredible culinary diversity of our city for over 30 years. For this, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico, Greg is in classic genre-busting form, […]
Chef Greg Couillard has left an indelible impression on fine dining in Toronto, opening eyes, minds and palates to the incredible culinary diversity of our city for over 30 years. For this, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico, Greg is in classic genre-busting form, […]
Outono no Brasil (Fall in Brazil) takes the exciting flavours of Brazil and transplants them to the Canadian harvest for this 3-chef collaboration. Feijoada Fritters Considered by many to be Brazil's national dish, braised black beans and smoked bits of meats served with a series of side dishes, feijoada is too heavy for evening consumption. […]
Karachi is the commercial hub, port and most populous city in Pakistan, with nearly 20-million people. It is a cosmopolitan city that generates 70% of the revenue for the country. Still, traditional Pakistani food is still dear to the hearts of Karachiites: rice dishes like Pulao & Biryani, meat or chicken curries such as Karahi, […]
Both Japanese and French cultures are somewhat obsessed and defined by their food, resulting in a remarkable sophistication and highly esteemed place in the national identity. So it comes as no surprise that there has long been a fascination with fine French cooking in Japan, and the emergence of a fusion Japanese-French culinary ideas. Chef […]
The Dep will be closed from Dec. 23 to Jan. 12 We will be back in the New Year with lots more interesting food things for y'all.
Paella is the quintessential Spanish food of celebrations. Originating in Valencia, but with countless regional variations, this classic rice dish has five key ingredients: Spanish short-grain "Bomba" rice, saffron, pimentón (Spanish paprika), olive oil and the purpose-built paella pan from which the dish gets it's name. José Arato, owner and Head Chef of Pimentón, has […]
"If I have seen further it is by standing on the shoulders of giants" — Isaac Newton For this very special dinner, three professional cooks pay homage to the creativity and talent of the great chefs that inspired them. James Vigil, Neal Hughes and Christina Izquierdo all met at Buonanotte in Toronto. Each picked their […]
