Kefir is a traditional fermented beverage originating from the North Caucasus mountains that is refreshing, delicious and versatile. It is rich in enzymes, supplies a complete protein, essential minerals and valuable B vitamins. Its living, probiotic culture of symbiotic bacteria and yeasts are widely considered to be beneficial for maintaining a healthy gut and immune […]
A huge bowl of hearty soup, with some fresh crusty bread, is one of my favourite meals. Our guest speaker tonight, Lisa Kates, ran a soup company for many years, so I think she knows where I'm coming from on this. Tonight it's a rich, creamy seafood chowder, made with Pacific salmon, fresh corn, new […]
Lisa Kates has been part of the Toronto food community working in cafe’s, operating her own catering business Afoodgypsy and also an artisanal soup maker. Currently she is working as a consultant with Food Forward on a project called Building Roots, writing for Edible Toronto, and photographing for the Sorauren Market. Lisa will talk about […]
This week Emily combines sweet potatoes, quinoa and sunflower seeds into delicious patties served with coconut buttery herbed rice, and green salad topped with pickled radish slaw. $12 For dessert an aromatic Lavender-Lemon sponge cake with strawberry-Chardonnay sorbet $4 #vegan #GF Pay What You Can after 7:30 Fresh City Farms CSA box pickup 5-8pm http://www.freshcityfarms.com/ […]
The Dep is delighted to welcome Toronto culinary icon Chef Greg Couillard as our showcase chef for the month of June. Every Thursday try three classic tacos inspired by the ingredients, spices and flavours of Costa Alegre, on the Pacific coast of Mexico, as well as a different bonus dish each week! ----- White Bean […]
Andrea and Kristen met back in their grade 9 first period English Media class and have remained friends ever since. Each of them has developed their own taste and interests in food: Kristen likes to cook for friends while Andrea has been in the food industry for 16 years and currently assists with managing a […]
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 […]
There is really no such thing as a "curry"; the concept is more of the legacy of a colonial attempt to condense a continent's worth of culinary diversity into a single dish or spice blend. Unpack it, and there are thousands of unique regional dishes across a staggering range of flavours and ingredients waiting to […]
James Partanen began growing and preserving food at age six while gardening with his grandparents. Born in Vancouver, he grew up on a farm in Northern Ontario experiencing first-hand how food gets from field to table. James helped open West End Food Co-op's Food Hub to provide a place for community engagement and education about […]
Emily continues her adventure into Jewish deli favourites starting off with a sorrel or schav soup, which tastes similar to borscht but with a lively green colour. Schav Soup creamy garden sorrel, spinach, potato and onion soup $4 Seitan or jackfruit brisket (GF option) both options are made with carrots and ginger with a sunflower […]
