Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, […]
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous, shelf-stable preserves. This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will […]
Pierogies; can one really improve on the perfect winter comfort food? Turns out, yes... Add some delicious, warm borscht with mushroom dumplings, and fresh paczki, puffy round Polish donuts stuffed with jam, and you've got yourself a spectacular Polish feast that keep you warm all the way home. ---- Borscht $5 Flavourful, slightly sweet beet and […]
For centuries, small, traditional Bosnian storefront restaurants known as Aščinicas have been making and serving family-style meals for sharing. These “small dishes with a spoon” showcase the diversity and depth of rustic Bosnian comfort foods. Tonight Ksenija “The Boz” Hotic will share with you a true taste of old Sarajevo. The evening will be accompanied […]
In the fiercely competitive world of fine dining — and more recently, Instagram — accomplished chefs know that people don’t just eat with their mouths; first they eat with their eyes. Beautiful plates are meticulously constructed works miniature sculptures that meld creativity, composition, and colour with flavour, texture and technique. Join Executive Chef Daniel Holloway of Urban […]
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you […]
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you […]
Chef Luciano Schipano, President of Slow Food Toronto, will be talking about the principles at the heart of the Slow Food International movement, a key force in the global transformation of attitudes towards local and sustainable agriculture and culinary culture. Slow Food began in Italy in 1986 to resist the opening of a McDonald’s in […]
#VegOut with Emily Zimmerman, The Dep’s favourite vegan maven. She's back in the kitchen serving up some of her fabulous plant-based goodness with this hearty meal of warming, winter comfort food. ----- Kootenay Borscht $6 Creamy root vegetable and cabbage soup Nikujaga $12 Japanese style “meat and potatoes” stew, with dried mushrooms and yuba as […]
Join Momo Yoshida, the founder of Momo Tea, on a journey into the world of Japanese tea. In this fun, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea, including Sencha, Hojicha, Genmaicha, Gyokuro, and Matcha. […]
