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.
Pre-order online until TUE Jun 29, 10pm Pick up on WED Jun 30, 6-7:30pm In Nigeria, finger foods are referred to as small chops, and all different kinds can be found in the profusion of street stalls and market vendors. Chef Victor from Afrobeat Kitchen has put together a selection of delicious African-inspired snacks perfect […]
Syria is renowned throughout the Middle East for its diverse culinary traditions, many of them reaching back thousands of years. Tonight’s menu features a selection of traditional Syrian dishes, including handmade saj flatbread, which will be served fresh from the traditional domed griddle from which it gets its name.
Pre-order online until THU Jul 1, 10pm Pick up on FRI Jul 2, 6-7:30pm Chef Greg Couillard’s distinctive, personal style of international fusion is somehow both immediately recognizable and completely unique. His deft hand with spices, colours and textures elevates every dish he touches, and the breadth and depth of his knowledge combines influences and […]
The Depanneur's brunch residents, Don Chingon, are partnering with The Bentway as part of their 2021 Communal Picnic series to offer their fabulous Mexican Brunch Boxes as a pick-up picnic option on Saturdays at The Bentway from July 3 to September 4.
