Register by TUE Apr 20 Many classic French pastries such as profiteroles, croquembouches, éclairs, sweet crullers and savoury gougères, all rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). They’re versatile for both sweet and […]
Pre-order online until THU Apr 22, 10pm Pick up on FRI Apr 23, 6-7:30pm Countries of the Eastern Arabian Peninsula — United Arab Emirates, Qatar, Bahrain, Kuwait, and Oman — share a similar dialect of Arabic, have similar customs and dress, as well a distinctive style of cooking known as Khaleeji (“Gulf”) cuisine. As coastal dwellers with […]
Register by FRI Apr 23 Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. In this fun, hands-on workshop, Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll learn an […]
Pre-order online until TUE Apr 27, 10pm Pick up on WED Apr 28, 6-7:30pm It's been almost a decade since Paola Solorzano and Adriana Pelayo Rubio first started showcasing their amazing, authentic Mexican food in Toronto. Starting out modestly in the Dep’s rental kitchen, they did scores of food festivals, pop-ups and drop-ins before setting […]
Register by TUE Apr 27 The appeal of tiramisu is pretty self-evident — a delicious trifle of light biscuits, aromatic coffee and liqueur and rich zabaglione filling. On the strength of its undeniable charms, and the occasional high-profile endorsements (Tom Hanks mentions it in Sleepless in Seattle in 1993), tiramisu — very quickly and only quite recently […]
Pre-order online until THU Apr 29, 10pm Pick up on FRI Apr 30, 6-7:30pm Romanian cuisine, like Romania itself, is a combination of influences: Balkan, Ottoman, Austro-Hungarian all layered on top of a history stretching back to the Roman Empire from which it gets its name. Romanian emigre Raluca Cojocariu has pursued many diverse culinary […]
Register by SAT May 1 Fermentation has been used for millennia to preserve fresh vegetables while enhancing the flavours and nutritional profile. Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the […]
Pre-order online until TUE May 4, 10pm Pick up on WED May 5, 6-7:30pm In early 2016, The Dep extended an invitation to Rahaf Alkabani, and her partner Esmaeel, to bring a group of newly-arrived Syrian women to our kitchen to make and share some familiar food. From this small gesture of hospitality would evolve […]
Pre-order online until THU May 6, 10pm Pick up on FRI May 7, 6-7:30pm The opportunity to work with Chef Greg Couillard has been one of the tastiest rewards of The Depanneur; his distinctive, personal style of international fusion is somehow both immediately recognizable and completely unique. Greg’s deft hand with spices, colours and textures […]
An exquisite collection of Taiwanese-fusion inspired dishes curated for especially for Mother’s Day by friends and culinary collaborators Betty Chia (Eats by Betty), Neil Villasenor & Cindy Fung (Preserve Indulgence, Caviar Citizen). Combining night-market adventures with comfort food memories and a touch of fine dining flair, this exciting menu showcases the craft and creativity of these accomplished chefs. […]
