Pre-order online until FRI Aug 28, 10pm Pick up on SUN Aug 30, 6-7:30pm at The Bentway > ORDER HERE < Part of The Depanneur + The Bentway's new Communal Picnic series Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or […]
Pre-order online until TUE Sep 1, 10pm Pick up on WED Sep 2, 6-7:30pm Turkish cuisine emerges from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Tuba Tunç showcases a selection of traditional Turkish dishes. ----- Manca […]
Pre-order online until THU Sep 3, 10pm Pick up on FRI Sep 4, 6-7:30pm Chef Mary Freij, who ran The Dep’s popular Mazeh brunch in 2018-19, joins forces with Lebanese Chef Sana Daoud for a meal of classic Lebanese comfort food as a fundraiser in support of the citizens of Beirut as they work to […]
Pre-order online until FRI Sep 4, 10pm Pick up on SAT Sep 5, 6-7:30pm Luscious & decadent yet healthy & wholesome — these vegan frozen treats are simply Fintastic! Chef Doris Fin introduces Finscicles, a deliciously luxurious plant-based frozen 'ice cream' bar made from 100% pure, organic ingredients — sunflower seeds, maple syrup, almond milk, […]
From the rich history of Puebla, and borrowing from the nearby Veracruz and Mexico City, comes this menu of classic Mexican dishes prepared by Chef Erika Araujo of Ixiim.
Pre-order online until TUE Sep 8, 10pm Pick up on WED Sep 9, 6-7:30pm A Curry-Q is a Trinidad and Tobago construct; a mashup of traditional Caribbean barbecue and the festive banquets served at Indian weddings and religious holidays. It is a unique, if unsurprising, cultural hybrid given the history of the islands. East Indians […]
From the aristocratic recipes of Marie-Antoine Carême, to evolution of the restaurant under Auguste Escoffier, to modern masters like Paul Bocuse, centuries of tradition and technique have made the cuisine of France the embodiment of the spirit of “fine dining”. Classically-trained Chef Sam Kim showcases some of the sophisticated techniques of the French kitchen in this truly remarkable meal.
Chef Greg Couillard is best known for his unique and eclectic mix of Caribbean, Asian, Latin, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto, opening eyes, minds & palates to the incredible culinary diversity of our city.
By 1821, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce), and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red, white, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.
Rosh Hashanah is a rich and layered Jewish holiday. Colloquially considered the Jewish “New Year” it is many things: the beginning of the High Holidays, and the lead up prior the atonement of Yom Kippur, a marker of the start of the historical agricultural/economic year in the Middle East, and even the commemoration of the creation of Adam & Eve! For those of us in the Northern Hemisphere, the timing lines up with the early fall harvest, with a bounty of beautiful local produce to revel in.
To celebrate, we’ve invited The Dep’s resident vegan maven and Jewish food aficionado Emily Zimmerman to prepare a festive, plant-based meal inspired by the holiday seder, pulling from both the Sephardic (Middle Eastern) and Ashkenazi (Eastern European) Jewish culinary traditions.
