After a too-long hiatus, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture. ----- Trahana $8 Trahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny, tangy, hand-made dumpling-like noodles made from a fermented […]
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you […]
The Philippines is an archipelago of thousands of islands, with hundreds of unique and distinctive local cultures, along with a complex and multicultural history profoundly influenced by Chinese, Malay, Spanish and American cultures. Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or […]
Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a […]
SOLD OUT! 2nd Class Added SUN Dec 8 — 12-2:30pm Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such […]
Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a […]
Chef Doris Fin is thrilled to share with you a few of her favourite childhood memories. She has been cooking since the age of seven, travelling the world for over a decade, and learning about various cuisines from various people. Doris loves to share her knowledge and fun personality through her cooking classes, catering, and […]
Flash Sale — Save $10 Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef, veal, wild game or even fish, the classic Montreal-style features a blend of pork and beef, mirepoix (finely chopped carrots, celery […]
Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. His sold-out Truffle Master Class last week was a welcome return to The Dep after many years, and an inspiration to revisit something we had first tried out […]
Christmas has long been one of the central festivities in French culture, rich with culinary traditions. The Dep is delighted to welcome Chef Chantal Véchambre for a celebration of the Temps des Fêtes, with a selection of authentic French holiday dishes sure to put you in the festive spirit. ----- Amuse Bouche A creamy, savory panna cotta […]
