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 of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, […]
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 green young zucchinis are very popular, but almost any vegetable can be Mashi (stuffed). Today it's a combination of eggplants (batenjan), tomatoes (bandoura) and peppers […]
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 Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. Tibetan Lentil […]
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 knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to […]
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 new dishes for a few lucky diners to marvel at. Chef Greg has left an indelible impression on fine dining in Toronto, opening eyes, minds […]
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 with Leo Baduria at The Depanneur. If you sign up now through Airbnb Experiences you can take the class for only $70 . Visit the […]
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 and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting less water and […]
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 aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to […]
Maqluba مقلوبة Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish […]
Translated as “drowned sandwiches”, Tortas Ahogadas are a renowned street food staple unique to Guadalajara, Mexico. The locals say the secret is in the durability of the bun, the marinated slow roasted pork shoulder, and the mix of two sauces, chili-spicy and tomato-savoury, that do the drowning. Or maybe it’s in the toppings of lightly […]
