The term Mediterranean derives from the Latin word mediterraneus, meaning "amid the earth" or "between land". Pulling from this ancient wellspring of culture, Michael Dal Maso, a 10+ year veteran of some of Toronto's best fine-dining kitchens, returns to The Depanneur with an elegant tasting menu inspired by the flavours of the Mediterranean and Middle […]
2nd Night Added! Just because you've given up dairy doesn't mean you can't satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep's resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We'll be using ingredients like cashews, coconut, […]
Being vegan, paleo or gluten-free diet shouldn’t stop you from enjoying sweet treats! In this fun, hands-on workshop Joanna Marie Nicholson will share with you a basket of amazing tips, tricks and techniques for making delicious raw, vegan and gluten-free desserts. Participants get to practice (and nosh!) by making two healthy-yet-scrumptious treats: salted caramel cheesecake […]
Michael Sacco is the founder of ChocoSol, an artisanal chocolate company, learning community and social enterprise promoting organic cacao production and indigenous knowledge through horizontal trade and direct collaboration with the growers. Through chocolate, Micheal extends a symbolic invitation for dignity, creativity and learning. Michael will be talking about the roots of Meso-American permacultures: the […]
Understanding the role of sugar in preserving is an important first step to understanding how you can reduce the sugar in your jam without sacrificing quality and taste. In this hands-on class, you will look at the role sugar plays in making an early summer berry jam; you'll make a full-sugar as well as a […]
Sorry y'all, but The Dep is closed tonight for a private function. We'll be back soon with more amazing Drop-In Dinners.
Eastern European and Russian food is still relatively rare in Toronto, at least south of Steeles. Roman Kliotzkin is excited to return to the Depanneur with another contemporary and elegant Russian-inspired dinner. A lighter, early summer menu where fish, potatoes, and seasonal vegetables will be featured, along with modern versions of traditional Russian pastries. #pescatarian ----- […]
What makes restaurant plates look so spectacular? Modern food styling is a combination of artistry, skill, technique, tools and expertise. In this hands-on workshop, veteran Chef Christopher Showalter is happy to share the tools & tricks of the trade with you. The course will cover various aspects of composition, contrast, plate selection, seasonality, geometric and […]
Join Dali Chehimi for a meal straight out of the lively souks of Tunis, with all the fragrance, spice and flavour of North Africa. Doigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions, capers & parsley, and homemade harissa […]
Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. This elegant menu showcases the first hints of spring produce, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from […]
