Tonight we’re closed for a private function. Have a great holiday – see you in 2016! ----- Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
The depanneur will be OPEN for Thick Cut Brunch every Saturday & Sunday 10am–3pm including Boxing Day (Sat Dec 26) and New Year’s Day (Fri Jan 1) We’ll be CLOSED weekdays Dec 21–Jan 15 We’ll be back with a new lineup of Drop-In Dinners, Workshops & Supper Clubs in 2016 Have a Great Holiday!
The depanneur will be OPEN for Thick Cut Brunch every Saturday & Sunday 10am–3pm including Boxing Day (Sat Dec 26) and New Year’s Day (Fri Jan 1) We’ll be CLOSED weekdays Dec 21–Jan 15 We’ll be back with a new lineup of Drop-In Dinners, Workshops & Supper Clubs in 2016 Have a Great Holiday!
No matter how 2015 ended, your 2016 is gonna start off great. BK (aka Free Range Human), has been heading up the award-winning brunch at The Dep for the last 18+ months. Come Friday, January 1, he'll be kicking his Thick Cut Brunch into full gear with a special New Year's Day Brunchathon from 9am […]
THIS CLASS IS SOLD OUT, BUT HAS BEEN HELD OVER FOR A SECOND DATE ON TUES. JAN 19 Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the […]
HELD OVER - 2nd Night Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the best knife for the job, shopping for a decent knife, as well as […]
Food blogger, stylist and photographer Carole Nelson Brown offers up a big, warming bowl full of the Mexican-infused flavours of the American Southwest. Southwestern Chili Verde Pork stew with poblano chilis, tomatillos and cilantro, served with lime and warm corn tortillas. (#GF) -or- Jackfruit Pozole Meaty jackfruit and hearty hominy corn in a poblano and […]
No need for machines, or even a rolling pin, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. Use traditional brass and wooden tools from the […]
BY POPULAR DEMAND - HELD OVER 2nd NIGHT! No need for machines, or even a rolling pin, for this class. Learn how to make traditional Italian short pasta shapes the traditional way… by hand! Christopher and Sarah Terpstra of Alimentari will teach you how to make a versatile dough for making cavatelli and orecchiette shapes. […]
One of the most rewarding things that can happen at The Dep is when a long-time customer steps up to become one of our guest cooks. This embodies so much of what The Dep is all about: food as a convivial and participatory activity that engages and fosters our community. I'm delighted to have the […]
