All great cooking is a mix of art and science, creativity and technique. But it also is part soul; even the best professional training cannot replace indelible food memories, family recipes, and cuisines born of generations in a relationship to the land. For this exquisite dinner, Chef Manuel Hinojosa returns to the flavours of his […]
THIRD night added! Now with #glutenfree recipes too! Every culture has their comfort food and warm, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun, hands-on workshop, Maria Rozynska leads you through the process of kneading, rolling, filling, shaping, and boiling […]
According to Jewish dietary laws, meat and milk dishes have to be prepared and served separately. As a result, North American kosher food traditions have evolved into two distinct categories: the delicatessen, which serves the meat dishes, and "appetizings" — ie. everything eaten with bagels — such as dairy, fish & salads. Using a few […]
Kabsa كبسة Kabsa is a family of rice dishes believed to have originated in Saudi Arabia, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس), and also in Jordan, Palestine and Southern Syria. These dishes […]
Mary Freij is a food entrepreneur who has travelled the world in search of amazing culinary experiences. Also a passionate cook, she has recently decided to follow her passion full-time, working as a cook and hosting pop-up food events. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her […]
Interested in booking a table for Mazeh Brunch? Book 1 day in advance by email at info@mazehcatering.com Bookings for groups of 6+ only Maximum 15 minute hold of the table ________________________________________________________________ We're thrilled to announce the exciting NEW menu for Mazeh brunch at The Dep! Led by Chef Mary Freij and Shahedeh Dehghani, Mazeh brings […]
France is home to the concept of terroir – the taste of a specific place – the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
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 […]
As many of you know my Insect Dinner didn't happen, because tix sales were to low. To make it up for the cancellation, I will be doing a small drop - in Dinner featuring my famous Ajiaco (Colombia Soup)
Shorbat Silq Bis Adas شوربة سلق بعدس Lentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a […]
