Ground turkey in a rich miso gravy over toothsome Japanese Udon noodles, served alongside a cool yet spicy cucumber sesame-chili oil salad, garnished with coriander, pickled diakon radish & toasted sesame seeds. $12 Veg'n (ground tofu) and gluten-free (rice noodles) options available. Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown […]
Thursday nights are usually our Student Chef Night, but seeing as it is exam week, we've decided to flip it around and welcome Aland Portillo, one of the most experienced veteran chefs to grace the Depanneur's humble kitchen. A Red Seal chef, whose resume includes the Ritz Carlton Hotel and the Rosedale Golf and Country Club, […]
Japanese-style curry is a hugely popular dish in Japan that is finally getting it's due in Toronto. This mixed vegetable Japa curry comes with white rice and Shinji's speciality, Kushikatsu: 3 crispy, panko-crusted skewers dipped in a miso-teriyaki sauce. Choose 3 skewers from the following: Pork, Quail Egg, or Onion, Eggplant & Okra. $12 Extra […]
Tunisian food features all the hallmarks of delicious North African cuisine: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Salade Mechouia with Merguez Mechouia is a Tunisian salad of grilled tomato, garlic, onion, sweet and hot peppers, seasoned with caraway, capers and olives, and served with grilled […]
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 […]
I love polenta; I grew up with mamliga, a soft Romanian version often served with crumbled feta cheese & sour cream along side a cabbage roll or stuffed pepper. I'm combining some of those flavour memories for this lighter spring dish. Pucks of buttery polenta studded with goat feta and chives (vegan one available too), […]
Delicate angel hair pasta with a colourful selection of fresh organic veggies from Fresh City Farms, tossed in a bright light dressing of roasted lemon, lemon zest, garlic, extra virgin olive oil, some fresh herbs, toasted pine nuts and shaved Pecorino, topped with your choice of roasted lemon-pepper shrimp or extra veggies. Served with a […]
Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. Tonight's awesome-looking menu is the brainchild of Sarah Vrabel, who just graduated from the two-year Culinary Management Program at George Brown Chef School this past week. A vegetarian version (with Chinese-style Buddhist 'duck") will also be available. […]
Patacon Pisao is a classic dish from the coast of Colombia: a green plantain that has been fried and pressed flat, then refried until crispy and served with a range of tasty toppings. It is such a well-loved dish, there is even a popular salsa song about it! Check out this great video of Cookie […]
More than ever before, Torontonians are starting to discover the incredible wealth and diversity of locally brewed craft beers. More than just a patio-season treat, these beers offer the chefs an amazing culinary opportunity to pair flavours and ingredients. Kendra Simmonds, hot on the heels of her sold-out Titanic themed supper club, has put together […]
