The depanneur will be OPEN for Thick Cut Brunch every Saturday & Sunday 10am–3pm including Boxing Day (Sat Dec 26) and New Year’s Day (Fri Jan 1) We’ll be CLOSED weekdays Dec 21–Jan 15 We’ll be back with a new lineup of Drop-In Dinners, Workshops & Supper Clubs in 2016 Have a Great Holiday!
No matter how 2015 ended, your 2016 is gonna start off great. BK (aka Free Range Human), has been heading up the award-winning brunch at The Dep for the last 18+ months. Come Friday, January 1, he'll be kicking his Thick Cut Brunch into full gear with a special New Year's Day Brunchathon from 9am […]
THIS CLASS IS SOLD OUT, BUT HAS BEEN HELD OVER FOR A SECOND DATE ON TUES. JAN 19 Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the […]
HELD OVER - 2nd Night Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the best knife for the job, shopping for a decent knife, as well as […]
Food blogger, stylist and photographer Carole Nelson Brown offers up a big, warming bowl full of the Mexican-infused flavours of the American Southwest. Southwestern Chili Verde Pork stew with poblano chilis, tomatillos and cilantro, served with lime and warm corn tortillas. (#GF) -or- Jackfruit Pozole Meaty jackfruit and hearty hominy corn in a poblano and […]
No need for machines, or even a rolling pin, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. Use traditional brass and wooden tools from the […]
BY POPULAR DEMAND - HELD OVER 2nd NIGHT! No need for machines, or even a rolling pin, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. […]
One of the most rewarding things that can happen at The Dep is when a long-time customer steps up to become one of our guest cooks. This embodies so much of what The Dep is all about: food as a convivial and participatory activity that engages and fosters our community. I'm delighted to have the […]
Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. This elegant menu is a mix of local and seasonal products combined with international ingredients, and put together with the skill and sophistication one would […]
At the heart of French cooking are the "Mother Sauces"; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun, hands-on workshop, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces, an invaluable foundation for anyone interested in exploring true French […]
