SOLD OUT — 2nd Night Added Sunday, April 1 Learn the fundamentals of fresh cheese making in this fun and engaging hands-on workshop with with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. Participants will learn how to make a fresh cow's milk ricotta, a pressed paneer, and a goat chèvre while learning about the theory […]
Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef, she embarked on an adventure that would see her become one of Canada's most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising, Ruth established Monforte Dairy as […]
Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
Spanish cuisine is indelibly marked by hundreds of years of intimate cultural interaction with the Moors of Arabic North Africa. So it should come as no surprize that Spanish tapas merge effortlessly with Middle Eastern mezze. Chef Mary Freij, the talent behind The Depanneur's popular Mazeh Brunch, presents an exciting selection of small sharing plates, […]
Each month, Nurture offers a collaborative intimate dining experience that is part community incubator, part supper club, part creative discourse on the subject of self care – all delicious, organic, and served family-style. Includes: - Welcome cocktail - Three course dinner inspired by the spirit and creative aesthetic of Papirmass - Creative presentation by Kirsten […]
SOLD OUT — 2nd Night Added Monday, April 9 Preservation is the cornerstone of Japanese country cooking, but as more and more youth flock to Japan’s largest cities for work, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially […]
2nd Night Added! Preservation is the cornerstone of Japanese country cooking, but as more and more youth flock to Japan’s largest cities for work, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from […]
Shishbarak شيش برك Almost every cuisine in the world has their comfort food dumplings, and Syria is no exception. Similar to the tortellini-like dumplings known as manti in neighbouring Turkey, this traditional dish is popular in both the North and South of Syria. Each city has their distinctive way to make it; this recipe is […]
Paola & Adriana from Santo Pecado Mexican Catering return to The Depanneur kitchen with their signature authentic Mexican dishes, and a few personal favourites as well. Sopa de Fideo $5 Classic Mexican chicken noodle soup - thin rice noodles in rich chicken broth with tomatoes and shredded chicken. Ensalada de Remolachas $5 Sweet, earthy beets […]
In the 18th Century, many upper class European young men (and a few women) undertook The Grand Tour, a lavish trip across Europe in search of art, culture and the roots of Western civilization. With a remarkable breadth of experience gleaned from cooking professionally all around the globe, Chef Amira Eskenazi conveniently brings a Grand […]
