For people who can't or prefer not to eat dairy products, the craving for the fresh, creamy, salty, tangy, fatty, unctuous pleasures of cheese are available with just a little patience and ingenuity. In this class, The Dep's resident vegan maven Emily Zimmerman will be demonstrating how to make and use a variety of dairy […]
This week's dinner - inspired by Peter McClusky, garlic farmer, author and founder of the Toronto Garlic Festival - features the versatility of one of the world's most ancient and popular ingredients: garlic. Whole cloves of unpeeled garlic slowly transform into mellow sweet flavour bombs as they are roasted with chicken thighs, cherry tomatoes, red […]
This week Peter McClusky asks: Where does garlic come from? What are the best prep and cooking techniques to get different flavours from garlic? What’s the difference between Ontario and imported garlic? Peter McClusky is an Ontario garlic farmer and the driving force behind the The Toronto Garlic Festival. He’s writing a book, "Ontario Garlic: […]
Every Wednesday - Veg Out with Emily Zimmerman Emily’s ratatouille is chock full of eggplant, peppers, tomatoes, and zucchini, made in a traditional Provençal stew with truffle oil and served over soft polenta. Enjoy her homemade vegan cashew or tofu cheese on the side. $12 Tart Tatin Caramelized apple baked in a cast iron skillet […]
Every Thursday in March, a friend and veteran favourite at the Dep -- Cookie Martinez -- is serving her special Patacon Pisao, a classic Latin American dish from the Colombian coast. Patacon starts by warming unripened green plantain to flatten, then fried until crispy and served with a range of tasty toppings. It is such […]
It’s not every night that the Dep features a menu fit for fine dining without the cost. Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon, Toro, Opus, and Turf Lounge. Known for his “Canadian Contemporary” style, he’s committed to a quality food experience without compromising on using […]
Nature is a damp place over which large numbers of ducks fly, uncooked. — Oscar Wilde Chef Dave Mottershall, the man behind the rave-reviewed Loka Snacks pop-up, returns to the Dep with a from-the-heart winter dinner inspired by his recent culinary research trip to Italy. ----- Amuse Roasted squash zuppa, pumpkin seed brittle, parmesan crema […]
On St. Patrick’s day, Mexicans honor the San Patricios or St. Patrick's Brigade, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef Paola Solorzano, a knowledgeable expert in traditional Mexican cooking. […]
Though one of the quintessential pasta dishes of Rome, Bucatini all'Amatriciana is named for the town of Amatrice, about an hour to the East in Abruzzo – considered by some to be birthplace of some of Italy's best cooks. This pasta features a simple tomato sauce made a bit spicy with black pepper and some […]
This week: Chef Dave Mottershall and his partner Ayngelina Brogan recently spent 5 weeks travelling across Italy researching Italian artisanal food traditions; they are going to talk about their delicious "meatcation": Italian artisanal foods The truth about Parma Ham With all the salty meat, cheese and great vinegar around, why is everything so bland? ----- […]
