Totally stoked to have Justin Go and Alison Broverman back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. Bitterballen are tasty little […]
The bountiful autumn harvest brings some of the year's most succulent flavours to the kitchen — from savoury roasted squash to freshly-picked apples. Joanna Marie Nicholson will profile some of the season’s local ingredients in an elegant four-course menu. Joanna’s rendition of her grandmother’s old-fashioned spice cake is not to be missed! Prepare for a […]
Mondays: Sept. 26, Oct. 3, Oct. 17 & Oct. 24 | Ages 8-12 Jr. Chefs is an interactive four-week after-school cooking program for kids ages 8 to 12. The course is designed to get kids cooking with easy recipes and essential kitchen skills that will help them make healthy choices, tasty after-school snacks and delicious […]
Few things are as delicious as a truly ripe, fresh-from-the-garden tomato. Even though they are only available for only a few precious weeks, these local delicacies can be enjoyed throughout the year — if you jar them! Not to mention, did you know the majority of commercially canned tomatoes are peeled using lye? Why would […]
Shamborak شمبورك by Dilsha, in the style of Al Kamishli City Probably the ancestor of every meat pie in the Western world. Thin, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper, and then baked (or sometimes fried). It comes with a traditional accompaniment, […]
Over 800 years ago, communities of Zoroastrian Persians migrated from Iran and settled along India's West coast. Over time, they adopted many of the customs, dress, and ingredients of their new home, but they also retained some of their Persian heritage, notably in their food. These influences became an integral part of the fabric of […]
In Mexico, it is customary to say “provecho” before starting a meal, from the word aprovechar, which means “to make the most of it.” A deeper sense of provecho is expressing the hope that something contributes to one's health or well-being; a gracious, inclusive, social gesture. Mexican Spanish often uses diminutive suffixes like -ito/ita to […]
Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine, how to prepare one versatile dough, shaping techniques, as well as cooking tips and demos. Participants will make and […]
A veteran food entrepreneur and food historian, Abeda will be talking about legacy of the spice trade and its influence on culinary history. "Spice — the very word conjures up visions of exotic places and tastes. For a very long time spices were rare and exotic, sought in far-flung parts of Asia, Africa, and South […]
Mansaf منسف In Canada, the most famous meal for a big holiday family gathering like Thanksgiving would probably be a roast turkey with all the trimmings; in parts of the Middle East, this would be Mansaf. In Jordan, where many people consider this their national dish, it is traditionally made with lamb and rice covered […]
