Chapchae is a Korean dish, often served at room temperature, made from chewy, transparent yam noodles, stir fried in sesame oil with carrots, onion, spinach, mushrooms and tofu, seasoned with a lightly sweetened soy sauce and topped with sesame seeds. I'm going to accompany this with some delicious stir-fried Ontario garlic scapes donated by Peter […]
Quinn puts together a delightfully cool mix of Japanese-inspired flavours for a refreshing summer dinner. Cha Soba is a buckwheat soba noodle made with powdered green tea, which gives it a distinctive flavour, some added health benefits and a lovely pale green colour, that is traditionally served cool. Combined with wakame (seaweed), cherry tomatoes, spinach, […]
Emily Zimmerman of Pear and Pepper Catering will be taking over the Thursday evening slot, bringing her creative and satisfying vegan home cooking and fabulous vegan desserts to The Dep every week. This lovely dinner is no exception, starting with Farfalle (bowtie) pasta tossed in a pesto e limone, a flavourful pesto sauce of basil, […]
Crispy breaded meat cutlets are popular the world over (Wikipedia lists 29 geographical variations), with Germany alone featuring over half a dozen variations. But the quintessential Wiener Schnitzel has always been the speciality of Vienna, Austria, and that's exactly what Thomas Gegenhuber has on the menu tonight. Vienna Schnitzel on Kartoffel-Vogerlsalat (potato salad with lettuce) […]
Greg Couillard is arguably one of the most influential forces in the history of Toronto's fine dining scene, a rouge chef whose prescient embrace of this city's multicultural ingredients and influences was a revelation to staid the surf'n'turf sensibility of the day. Greg's insatiable culinary curiosity and remarkable talent have not diminished in 30+ years […]
CANCELLED - I'm very sorry to report that the Chutney-making workshop by Shayma Saadat scheduled for Mon. July 15 has been cancelled. My apologies for any inconvenience, and I hope that we might be able to run this workshop again sometime in the near future. Thanks, and please feel free to contact me if you have any […]
Tri-coloured cavatelli, hand-rolled semolina pasta from Puglia are the base for this fresh, summery pasta salad featuring baby spinach, juicy tomatoes, sweet onion, artichokes, black olives, feta cheese (optional) and lots of fresh herbs from our garden in a lemon and extra virgin olive oil dressing. Comes with two lamb Spiedini, (also known as Speducci […]
Fresh garlic scapes - one of Ontario's most under-appreciated veggies IMO - (courtesy of Peter McClusky of the Toronto Garlic Festival) gets Quinn's signature Asian twist in this tasty stir-fry with three different kinds of mushrooms and tender strips of seasoned beef (optional). Served with a Korean multigrain rice mix. $12 (Veg'n-friendly, gluten-free) Pay What […]
Emily Zimmerman serves up tasty black bean and mushroom burgers on a soft white bun with lots of veggie fixin's, a sweet golden beet slaw, and potato chips on the side. All the usual condiments, plus her homemade watermelon ketchup (which it to die for, IMO). $12 (Vegan & gluten-free options) Dessert: Vegan chocolate pudding […]
Combining delicious Thai flavours in a fresh sushi roll format, Kendra's Thai Maki features coconut sticky rice, Thai-curried chicken, peppers, mangos, and spicy soy mayo wrapped in toasted nori. Curried sweet potato is available instead of chicken for a tasty vegetarian option. Served with a chilled glass noodle and julienned vegetable salad. $12 (Veg'n-friendly & […]
