Pre-order online until TUE Jun 1, 10pm Pick up on WED Jun 2, 6-7:30pm I don’t think I’ve every met anyone as deeply passionate and evangelical about Greek food as Peter Minaki, whether it is as a chef, instructor, tour guide, or cookbook author. We’re happy to welcome him back to the Dep after a […]
Pre-order online until THU Jun 3, 10pm Pick up on FRI Jun 4, 6-7:30pm In the West it might be uncommon to think of Vietnam and Korea as sharing a common coastline, but the millennias-long history of diverse Asian cultures and cuisines are connected in many ways, carried to every corner of the world on […]
Don Chingón Cocina Mexicana Mexican brunch residency at The Depanneur Two veteran professional chefs bring you the magic trinity of Mexican comfort food — Tacos, Tortas, & Tamales — with a TO brunch twist. Aaron Okada, a talented local chef with nearly 15 years in some of Toronto’s top kitchens, has joined forces with Oskar Diaz […]
PRE-ORDERING FOR THIS DATE IS NOW CLOSED; YOU CAN STILL POP-BY THE WALK UP WINDOW SAT OR SUN FRIST COME, FIRST SERVED To pre-order Brunch Boxes for another weekend, please select the SUNDAY you wish to pick up. Don Chingón Cocina Mexicana Mexican brunch residency at The Depanneur Two veteran professional chefs bring you the magic […]
Pre-order online until TUE Jun 8, 10pm Pick up on WED Jun 9, 6-7:30pm Kintsugi is a Japanese tradition of repairing broken pottery using lacquer mixed with powdered gold; as a philosophy, it treats damage and repair as part of the integral history of an object, its imperfections something to be celebrated rather than hidden. […]
Pre-order online until THU Jun 10, 10pm Pick up on FRI Jun 11, 6-7:30pm Attend a big family gathering or fiesta in Malabon district of Manilla, and you’ll very likely find a big bilao, a round woven rattan platter, piled high with pancit malabon, a delicious noodle and seafood dish that is one of the […]
Pre-order online until TUE Jun 15, 10pm Pick up on WED Jun 16, 6-7:30pm In the heart of Ghana, the White Volta and Black Volta rivers meet to form Lake Volta — where the construction of the Akosombo Dam in 1965 created the largest reservoir in the world — and the intersection of many overlapping […]
Pre-order online until THU Jun 17, 10pm Pick up on FRI Jun 18, 6-7:30pm A huge hit last year, Chef Francoise Briet is back with another gourmet, beer-infused Father’s Day-inspired menu! Francoise’s love for diverse and delicious local craft beers led her to create Malty and Hoppy Delicacy, a company that uses Ontario craft beer to […]
The true origin of the hamburger/meatball remains a mystery. The most likely candidate seems to be kofta, a dish of minced meat, typically fashioned into small cylinders, balls or patties. It is believed to have originated with the Persians, who passed it to the Arabs where it traveled along trade routes and then spread throughout the Ottoman Empire. Nearly every culture from India to Morocco has a myriad versions of kofta, and these classic Turkish ones by Tuba Tunç, are a testament to the enduring and universal appeal of a scrumptious little nuggets of grilled meat and spices.
Eritrea is an ancient, complex and diverse society. Nine ethnic groups, each with their own language, inhabit ecosystems ranging from coastal Red Sea lowlands, to fertile mountainous highlands, arid desserts to sub-tropical rainforests, each home to distinct ingredients and cuisines. These dishes are inspired by those typical of the rural, agrarian highland villages: predominantly plant-based and complexly spiced. Chef, urban farmer and nutritionist Selam Teclu gives these traditional recipes a contemporary twist, combining regional herbs and spices with local ingredients for a unique dining experience.
