Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This […]
Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This […]
Shamborak شمبورك by Dilsha, in the style of Al Kamishli City Probably the ancestor of every meat pie in the Western world. Thin, yeasted wheat flour dough is stuffed with a mixture of cooked onions and halal ground beef spiced with black pepper, and then baked (or sometimes fried). It comes with a traditional accompaniment, […]
Toronto a multicultural city need no introduction to foods from South Asia but authentic Nepali cuisine can be harder to find city. Manish Paudel is keen to introduce the city to the diverse dishes made by the many different ethnic groups found in Nepal, starting with some of the most popular street food from the […]
Canada Day means many things to many people — a long weekend, fireworks, waving flags — but all too rarely does it reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it. For this elegant 4-course tasting menu, Chefs Taylor Parker & Matthew Knight-Barton have teamed up […]
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform Ontario strawberries, one of the highlights of summer, into a delicious strawberry lemonade jam, as well as a canned in syrup with rhubarb, a secret weapon pantry staple that will transform pancakes, ice cream, yogurt or […]
What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold-out event that reached as far […]
Is millet the new quinoa? Sujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers, requiring much less water to grow, and their ability to help keep the soil healthy, […]
Yabrak يبرق Stuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe, by Khadija El Ebrahim from the city of Kamishli, features a ground lamb and rice filling seasoned generously with garlic, mint, Aleppo pepper, black pepper, with a bit of pepper paste. The carefully stuffed and rolled […]
Adam Bendavid is a devoted sandwich enthusiast who has spent countless hours in pursuit of the ultimate beef sandwich. This passion project has led Adam to a lean sirloin tri-tip roast seasoned in a homemade rub, slow-cooked Sous Vide to perfect tenderness, then seared on a cast iron skillet for colour and crust. The flavour […]
