Artisanal ghee maker Lee Dares of Lee’s Ghee returns to the Dep for a tasty Drop-In Dinner inspired by some of her favourite dishes encountered in her travels in India. Masala Dosa Dosas are crispy, fermented rice flour crêpes which are commonly eaten for breakfast in South India, but are equally delicious eaten for supper. […]
"Lead me not into temptation…" Never mind, we know a shortcut! Call me a hopeless romantic, but Valentine's Day is the one night a year The Depanneur pulls out all the stops and goes for an over-the-top, all-out indulgent food experience. And who better to call on than talented cook, food writer and instructor Paula Costa, […]
Special Family Day Workshop for Kids 6-12 yrs Making dumplings of one kind or another is a traditional family activity all around the world. Poland's warm and hearty pierogies have become a popular Canadian comfort-food staple and they are fun easy to make. In this class, pierogie maven and mom Maria Rozynska invites kids 6-12 […]
Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll learn how to make several fillings including: classic dry cottage cheese & potato, […]
Meatloaf may be a classic dish, but the funny thing is that it really doesn't need meat at all to be a big, delicious plate of winter comfort food. Vegan cook extraordinaire, Emily Zimmerman's back in the Dep kitchen to make it happen. ----- Bubbe-style yuba and barley soup $4 Tempeh meatloaf, with wilted chard […]
Professional comedian, radio host and MasterChef Canada alumni Ben Miner has been mixing cooking and comics in his hilariously delicious (deliciously hilarious?) Seasoned Comedy dinner series. Each event is a collaboration with a different guest comedian that is also the sous chef. Together they cook up a great meal, and drop some fantastic stand-up comedy […]
Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting less water and […]
Freshly returned from an inspiring trip back to Mexico, Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering are cooking up one of the specialities of the Yucatán peninsula - cochinita pibil. Traditionally made with whole young piglets, seasoned with citrus and stained red with achiote (a paste made from annatto seeds), which are […]
Emily Zimmerman's inventive, delicious and comforting vegan food has been a revelation; over the last 4+ years at The Depanneur, her skill and creativity in the kitchen has taught me so much about the culinary possibilities of contemporary plant-based cuisine. For this elegant late-winter dinner, Emily combines local ingredients with international influences for a modern and sophisticated […]
What make artisanal Marmalade so exquisite is the complex, aromatic flavour of different kinds of citrus. In this fun, hands-on workshop, you will learn the difference between a jam, jelly and a marmalade, and the techniques for making your own fantastic citrus preserves. Join Christine Manning, owner of Manning Canning and award-winning marmalade maker as […]
