On Sale! Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours […]
SOLD OUT! 3rd Night Added Tuesday, Nov 13 Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident […]
Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series […]
Mahashi Bialllahma محاشي باللحمة -or- Mahashi Nabatia محاشي نباتية Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale […]
It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo, for a taste of traditional […]
Sale! Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on […]
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic […]
Additional Bread Making Classes Added Our popular full-day bread making workshops have sold out BUT we do have a half-day, 3hr class with lunch on Monday, November 17th from 10am-1pm […]
Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified […]
Join artisanal baker Leo Baduria for this fun, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse […]
