Sweet local pears are in season, and Tunisian cook and restaurateur Dali Chehimi plans to take full advantage of them in this delicious North African meal. ----- Chorba Homs Hearty and warming Moroccan chickpea and broad bean soup, seasoned with cumin, garlic and plum tomato, garnished with fresh lemon zest and coriander. $4 Chicken Tagine […]
Fluid boundaries, grey zones, ambiguous spaces, liminal territories... Creativity thrives in spaces where things remain playful and undefined. Passionate cook and performer Mikiki manifests this spirit in their art and in their kitchen. In celebration of their 20th Dragiversary, Mikiki is preparing an eclectic 6-course tasting menu. Japanese and Jewish, Italian and Malaysian, Chinese and […]
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 […]
Tonya Surman is one of Canada’s leading social entrepreneurs, forging visionary ideas that inspire, models that harness collaboration, and spaces that accelerate systemic change. Tonight's talk — Revolution starts in the Kitchen — will look at the power of food for social change. Food is one of the most universal and fundamental human experiences, one […]
Fatayer Lahmeh فطاير لحمة -or- Fatayer Jibneh فطاير جبنة Fatayer are a whole category delicious small baked treats that range from open-face, pizza-like flatbreads to cute little baked turnovers, with countless different shapes and fillings. Tonight you can cheese fatayer lahmeh stuffed with spiced halal ground beef, or fatayer jibneh, stuffed with a mix of […]
A peek into the delicious cuisine of Chandraseniya Kayastha Prabhu (CKP) community from Maharastra, India. The CKP Community originated near the Chenab river in Kashmir. The Kayasthas lived in the Indus Valley and are considered to be descendants of King Chandrasena. They were conferred the title of Prabhu and thus the community got the name […]
Every once and a while, The Depanneur breaks from our more casual, family-style dinner parties and offers a truly exceptional fine dining experience showcasing the talents of a veteran chef; this is one of those times. Chef Michael Kirkwood earned his chops over two decades working many of Toronto's top kitchens. Tonight he presents an […]
For people with a bit of cheesemaking under their belt, or who’ve already taken Emily Zimmerman’s cheesemaking course, this is the advanced edition. We’ll be making new and more complex cheeses, including a bleu cheese, and grate-able, melty “cheddar”, homemade and spreadable butter, and delicious vegan ice cream. We’ll be learning some advanced methods of […]
Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
The Grand Trunk Road is one of the oldest and longest running roads in South Asia. Making its way through the land of five rivers, the Grand Trunk Road allowed for the sharing of ideas and cultures, contributing to the rich flavours and diversity of Punjabi cuisine. Beginning in February of 2016, the Grand Trunk […]
