Every Wednesday - Veg Out with Emily Zimmerman Mezzes, the Middle Eastern version of tapas, are a selection of flavourful small plates that are often combined with fresh flatbread into a satisfying meal. Lentil and sunflower seed "meatballs" Quinoa tabouli with heirloom tomatoes Marinated tofu "feta" House baked flatbread Olives $12 (tax-in) #vegan #GF Pay […]
Popular from Scandinavia to Hungary, Switzerland to Russia, and an iconic part of the Jewish celebration of Chanukah, potato pancakes have been a staple in Eastern Europe since at least the 17th-century. In Poland, where they're known as placki ziemniaczane, they're often served topped with goulash or mushroom sauce — and that's how Maria Rozynska […]
Grapes into wine, milk into cheese, meat into charcuterie; techniques for making perishable food last longer have evolved into rich culinary traditions that produce some of the world's most delicious foods. Join award-winning Chef Dave Mottershall for an in-depth and hands-on introduction to the art and science of charcuterie: preserving fresh meat through curing, salting, […]
A personal fave inspired by the Deep South. Creamy corn grits with pepperjack cheese, topped with smoky, bacon-flecked collard greens & topped with your choice of cajun shrimp, spicy chouriço sausage or BBQ tempeh. Available #vegan & #glutenfree $12 (tax-in) add extra topping +$3 We'll also have fresh pie from the wood ovens at Dufferin […]
Every Wednesday - Veg Out with Emily Zimmerman A classic of French country cooking, cassoulet is a hearty white bean dish from Provençe traditionally baked in an earthenware "cassole" from which it gets its name (and from which we also get "casserole"). Emily makes her vegan version with plenty of earthy mushrooms, and serves it […]
LAST CHANCE Based on an old family recipe going back 25 years, Chef Luke Hayes-Alexander is re-imagining Montreal-style smoked meat for the 21st Century. A labour-intensive, three-week process of curing, smoking, aging and steaming transforms humble beef brisket into the tender, flavourful delicacy that has been a Jewish deli staple for more than 60 years. […]
For the last few years, from his outpost at a small boutique hotel on Mexico's Costa Alegre, Chef Greg Couillard has been immersing himself in the many delights of Mexican regional cuisine. The local markets, spices and techniques have been a rich trove for his insatiable culinary curiosity, and The Dep is excited to be […]
For this special Supper Club, Chef Greg combines traditional flavours and ingredients with unexpected twist, re-envisioning classic Italian dishes through an authentic if unorthodox Mexican lens. For the last few years, from his outpost at a small boutique hotel on Mexico's Costa Alegre, Chef Greg Couillard has been immersing himself in the many delights of […]
Few vegetables undergo as magical transformation in the kitchen as garlic. Raw, garlic is notably sharp, pungent and spicy, but slow roasting turns it into a smooth, smoky and sweet delicacy — what Italians call a garlic conserva —that adds amazing depth to any sandwich, dressing or sauce. However, due to the low-acid nature of this […]
Golden local butternut squash, earthy sage, shallots and tender arborio rice mixed with heritage short-grain brown rice are slowly cooked together with creamy Monterey Jack and Parmesan cheeses (optional) that envelopes the risotto in a rich, creamy sauce that makes this Fall dish so wonderful. Garnished with crispy fried sage leaves and freshly cracked black […]
