Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition. Participants will learn practical kitchen skills like how to clean crab, fish and clams, as well as traditional Southeast Asian techniques for utilizing tamarind and coconut. There will be an introduction to specialty […]
Noodles are an iconic part of Japanese cuisine and culture. Ramen, with its bold, loud flavours is like a crowded street corner in Tokyo’s Shinjuku, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka, Canada’s […]
Centuries of migration, spice trade and colonial history have made Malaysian food a kaleidoscopic melting pot of flavours. Nonya (or Peranakan) cuisine emerged as Chinese culinary techniques and Indian spices met local Malay ingredients and people, cultures and cuisines intermarried in Penang, Malacca and Singapore. Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary […]
Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just […]
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to […]
Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just […]
Zoe and Tess are avid Middle Eastern travellers, inspired by the flavours and textures of the varied cuisines of the region. Tonight they share the culmination of all the local food tours and cooking classes from their culinary adventures. ----- Roasted Butternut Squash Lentil Soup With Dukkah $6 This velvety soup has a sprinkling of […]
“Truffles are the diamond of the kitchen" — Jean Anthelme Brillat-Savarin For over a decade, mushroom expert and all-around fungi (sorry) Marc Eber has supplied many of Toronto’s finest restaurants and specialty stores with rare and wild foraged mushrooms from around the world. For this Master Class, Marc will be showcasing at least 5 different […]
Paella is the quintessential Spanish food of celebrations. Originating in Valencia, but with countless regional variations, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice, saffron, pimentón (Spanish paprika), olive oil and the paellera, the wide, shallow, purpose-built pan from which the dish gets its name. Join José Arato, owner and Head […]
Over the last four years, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time, many people have expressed interest in learning some of their fabulous recipes. So this December, in collaboration with Evergreen Brick Works’ Winter Village, Newcomer Kitchen will be offering 8 fun, […]
