Discover how quick and easy it can be to make your own fresh pasta at home at this fun and hands-on workshop. Participants will learn the classsic pasta dough recipes, both wheat flour and semolina, with eggs and without (vegan), that are the basis of a wide variety of different types of pastas. If you […]
Tender chunks of mahi-mahi, marinated in Indian spices, dusted with chickpea flour and fried, then tossed in a warm coconut and tamarind sauce. Sweet, hot, tangy & creamy! Served with red lentil dal, basmati rice, yogurt raita and warm paratha flatbread. Substitute tofu cubes for a vegan option. $12 (tax-in) (vegan & gluten-free options) Fresh […]
Every Wednesday - Veg Out with Emily Zimmerman Emily is known for her love of homestyle comfort foods, and it doesn't get much more comfort-foody than this: tempeh, shiitake and zucchini "meatloaf", with potato-celery root mash, miso gravy and sautéed broccoli with tofu bacon. $12 (tax-in) (vegan & gluten-free) This menu spotlights awesome locally grown […]
What if the best "meatball" sandwich you ever tried turned out not to have any meat in it? That's the goal of Tanya Spasic of Animal Liberation Kitchen - to make vegetarian and vegan meals so delicious that even the most determined of carnivores leaves with a big smile and full belly. Tanya has been […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients. Check out the latest brunch specials!
The Dep is proud to invite back Ksenija and the rest of the Hotic family for another fantastic foray into the heart of Bosnian cuisine and culture. These amazing feasts have sold out every time we’ve hosted one, so book your spot ASAP! Pasturma & Sujuk Homemade cured & smoked meats (beef loin and lamb […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients. Check out the latest brunch specials!
Traditional water-bath canning works great for acidic foods like pickles, salsas, jams or jellies. But dishes containing meat, fish or dairy, and low acid vegetables like corn, beans, or squash, require the use of a pressure canner to safely preserve. Learning to use a pressure canner greatly expands the range of foods that can be […]
A Belgian country classic, tender chunks of beef and lots of caramelized onions, long-simmered with beer - in this case La Trappe, an unfiltered Belgian-style Trappist ale brewed by the monks of Koningshoeven Abbey in Berkel-Enschot in the Netherlands’ Brabant province. Served over buttered noodles, with a side of lightly braised savoy cabbage. $12 (tax-in) […]
Every Wednesday - Veg Out with Emily Zimmerman Savoury buckwheat and kale mini pancakes compliment smoky & crispy tofu "duck" tossed with stir fried snow peas and maiitake mushroom, along with a crunchy red cabbage slaw for a colourfully delicious supper. $12 (tax-in) (vegan & gluten-free) Dessert: Blueberry fool - a dessert cousin of the […]
