Ginger brings her own creative twist to this classic Vietnamese sandwich. Fresh crusty French bread with sweet & tangy pickled carrots & daikon, fresh cucumber & coriander, and a choice of tasty pork or vegetarian fillings will be available, as well as a gluten-free option. Served with a Thai-style coconut soup. $12 Pay What You […]
Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College's Culinary Management and Nutrition program. Grilled chicken breast marinated in black pepper tamari almond butter, tossed with with sauteed bell peppers and onions and stuffed into a whole wheat flour tortilla and garnished with cilantro and lime […]
Socca (also known as farinata or cecina) is a delicious savoury dish made from chickpea flour and olive oil that I first tried in Nice, where it was baked in giant 1m-wide round trays and served alongside thin crust Margherita pizzas. It's popular all along the Ligurian from Nice to Pisa - imagine something between […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients.
Robin "Squiggy" Dutt is holding his first public Squiggfeast since returning from a year and half of cooking in La Belle Provence! For the theme of the night's menu, Squiggy will be looking to traditional french cuisine for inspiration, but then of course, putting his own delicious spin on things. ----- Tuna nicoise salad While […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients.
Chef Mary Hulbert builds on her experience working with kids at The Stop Community Food Centre to offer a March Break Cooking Camp for Tweens at The Depanneur. There will be 2 sessions available: morning (10am-12pm) or afternoon (1pm-3pm). In each session, up to 8 kids (+/- Grades 6-8) will participate in a 2 hour, […]
Rye is not only healthy and has less gluten than wheat, it also tastes great. The people of Finland have been baking rye bread for thousands of years - perhaps for as long as people have been using sourdough for leavening. Toronto has a rich culinary culture, but real Finnish sourdough is hard to find. […]
A little while back I came into possession of a windfall of fantastic Italian porcini mushrooms - my favourite for making risotto - so of course I'm gonna share them with all of you. Arborio rice, shallots, white wine, mushroom stock and a whole lotta stirring... Topped with a optional dollop of rich, creamy herbed […]
Ginger drops some burrito science on y'all with a crazy mashup of Mexican flavours. Sweet potato, black beans, herbed rice, pork carnitas, cilantro, lime, homemade salsas... expect it all at this tasty 'wrap' party! Burrito with served rice, tortilla chips and salsa $12 Pay What You Can after 7:30 (Veg'n-friendly & gluten free options) Fresh […]
