"Masmavi, yemyeşil" – bluest blue, greenest green – is how the landscape in the north of Turkey is often described. Nestled between the verdant Kaçkar mountains and the Black Sea Coast is the homeland of the Laz people, a distinct ethnic minority with roots reaching back thousands of years. Sharing influences from its Ottoman history […]
2nd night added due to popular demand! This night also features live jazz-folk instrumental sax and clarinet music of the Turkish Black Sea Coast by Selcuk Suna "Masmavi, yemyeşil" – bluest blue, greenest green – is how the landscape in the north of Turkey is often described. Nestled between the verdant Kaçkar mountains and the […]
Join Christine Manning, owner of Manning Canning and long-time preserver, as she teaches you how to safely use a pressure canner while you learn how to make a delicious grapefruit curd. Traditional water-bath canning works great for acidic foods like pickles, salsas, jams or jellies. But dishes containing meat, fish, dairy or eggs require the […]
Tonight we’re closed for a private function. Len will be back next week with his regular Drop-In Dinner. ----- Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night. Learn more about our Drop-In Dinners http://staging.thedepanneur.ca/drop-in-dinners
Every Wednesday - Veg Out with Emily Zimmerman Roasted carrot gnocchi, with sun-dried tomatoes, crushed chili, and lemony sage and kale pesto, served with a warm lentil salad. $12 +HST 1/2 price after 7:30 Dessert: Dark chocolate and rosemary mousse. $4 #vegan #GF Fresh City Farms CSA box pickup 5-8pm ----- Emily Zimmerman is the […]
Cuban flavours meet Mexican tortillas in this Latin-inspired vegan taco mashup! Mexi-Cuban Tacos: 2 corn tortillas - one with guava, orange zest & chipotle BBQ pulled seitan, with crunchy red cabbage slaw, and the other lime & ancho fried plantains with toasted pepitas & salsa-verde. Tacos come topped with shredded lettuce & sunflower sour-cream and […]
When it’s cold, there’s nothing like a big bowl of hot soup! Thick, chewy udon noodles in soup is a popular Japanese dish dating back to the 12th century. Although there are over a hundred varieties today, they all share the same delicious slurping satsisfaction. Marni adds her own mix of spices, vegetables and garnishes […]
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 […]
In this fun, hand-on class, you’ll be cutting, mashing, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut, as well as how to supplement cabbage preserves […]
Pozole refers to the giant kernels of nixtamalized corn (aka hominy, maiz cacahuacintle, maiz mote or giant corn) used to make tortillas, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times. While the red pozole rojo of Jalisco is well known outside of Mexico, […]
