Following up on last year's successful Kids in the Kitchen workshop, Holistic Nutritionist Kate Leinweber uses local ingredients to teach kids 9-12 about food, nutrition, kitchen safety and healthy eating. This course will run for 4 weeks, on Mondays after school at The Depanneur. April 8, 15, 22, 29 4-5:30pm Week 1: French Crepes Week […]
This is my girlfriend's favourite dish I make, and basically the healthiest imaginable thing you can eat. A giant bowl of mixed grains (rye, barley, wheat, rice) and lentils topped with a colourful mix of as many different kinds of vegetables as I can squeeze in; some grilled, some roasted, some stir-fried, some raw. Expect […]
A big colourful salad of mixed greens, tomato & avocado topped with thinly sliced cod or haddock (we'll see what's best at the market) in a sesame & soy dressing, served with a wedge of fresh, homemade focaccia topped with goat's cheese, sun dried tomatoes & basil. $12 (veg'n-friendly and gluten-free options available) Quinn Cruise […]
Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. Kenneth Envidia & Jordan Cabal will be digging into their culinary roots for a modern twist on traditional Filipino flavours. Chicharon (pork belly) sliders, topped with mangoes and coconut, and a adobo (pepper sauce) chutney. Dessert: Mini […]
A recent trip to Peru introduced Robin "Squiggy" Dutt to some novel dishes using quinoa, an incredibly healthy grain that has been an important part of the Peruvian diet for thousands of years. Robin was also inspired by the flavourful "Pollo a la brasa", a rotisserie-style chicken basted in its own juices. He has combined […]
Chef Daniel Holloway raises the bar for culinary creativity at the Rusholme Park Supper Club with this inventive fusion of Scottish and Haitian culinary traditions. This playful and unique menu is a collaboration between Daniel (Scottish) and his partner Marie (Haitian), exploring their respective heritages, and backed by Daniel's 10+ years as a professional chef […]
Have you ever heard of Afghan dumplings? The dumpling finds itself in kitchens all over the world – so many cultures have their own version – the Chinese have their shumai, the Poles have their pierogies and the Japanese have gyoza. Afghans make aushak – a leek paste-based dumpling which is slathered with garlicky, thick […]
I love pulled pork. There I said it. Last year we were fortunate to be able to feature the amazing traditional BBQ pulled pork of Jason Rees and the Pork Ninjas for several months. While Jason is busy brewing up some tasty surprises for his fans and gearing up for BBQ season; I've got a […]
Mazesushi ("mixed sushi") is a classic Japanese dish that is more of a home-style meal than a delicate restaurant appetizer. It features the same lightly-seasoned short grain rice used in sushi, but it is mixed with sautéed carrots, mushrooms and shrimp, and then topped with nori seaweed and thinly sliced ribbons of kinshi tamago, a […]
Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. Abby is an aspiring chef inspired by the sunny afternoons playing frisbee in the park. She's created a picnic-esque light dinner featuring a vegetable-packed egg frittata with goat's cheese, red pepper, peas, and mushrooms. You can't have […]
