Vegetable soups are fast, flexible and forgiving, encouraging endless improvisation and creativity. The abundance of the harvest make fall the perfect time of year for creating warm and comforting homemade soups that are flavourful and nutritious, freeze beautifully and offer incredible value. Join Chef Doris Fin for a fun, hands-on class focussing on the practical […]
French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts. ----- Financiers Living somewhere between a cake and cookie, financiers […]
The Depanneur is delighted to welcome back Chef Mary Freij, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. Tonight she has joined forces with Mexican Chef Alan Alberto Munoz Flores for a fun and creative menu of Middle Eastern & Mexican mash-ups! ----- Shawarmadilla […]
Cooling temperatures inspire bigger flavours; as the season changes we begin to crave richer, more indulgent comfort foods in preparation for the coming winter season. A veteran of some of Toronto’s top kitchens, David Roy brings some seasonal favourites to the table; as his father would say: “Food that sticks to your ribs". This menu seeks […]
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted […]
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, or mixing with dashi stock to serve as the familiar miso soup […]
“This is the food I grew up with, the recipes I learned from my Mom.”— Maria Polotan 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. Yet some classic dishes […]
The Dep’s resident vegan maven Emily Zimmerman makes a diabolically delicious roast seitan brisket that comes to the table with all the pomp and flourish of a festive holiday dinner. Join her for a plant-based celebration of the autumn harvest and the warm embrace of the return to soul-soothing comfort foods. ----- Sweet Corn & […]
Join Jaina Kapadia for an in-depth, hands-on exploration of traditional Indian Breads, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! Traditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although […]
Let's make fresh gluten free pasta! We'll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole […]
