Maldoum ملضوم When researching this dish, I found a lovely description of it on the blog of Tony Tahhan, a Fulbright scholar who has spent time studying the food culture in Aleppo. “One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between […]
D'jaj mishwi bil thoom wil za'tar w' eklil el Jabal دجاج مشوي باللثوم و الزعتر و إكليل الجبل Potatoes have become part of the comfort food repertoire all over the world, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of […]
Sold Out! 2nd Day Added on Sunday, September 10th LABOUR DAY: Full-Day Bread Making & Baking Workshop Join artisanal baker Leo J. Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and […]
Last-minute change - Moved to Wed. Sep. 6! PEI-native Chef Charlotte Langley’s “Maritime Chic” permeates the many fun and interesting food projects she has on the go. She is the founder of Scout Canning and Events, offering a range of small-batch artisanal canned goods, and the animating force behind a slew of fabulous food events […]
Kibbeh summaqiyah كبة سماقية Kibbeh in sumac sauce are a specialty of Aleppo, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture, are fried and then topped with tangy, dark red sumac-infused sauce […]
What better way way to kick off The Dep's 2017 Fall calendar than with a fabulous Drop-In Dinner by Toronto culinary icon Greg Couillard! Chef Greg has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes […]
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
2nd Class Added! Join artisanal baker Leo J. Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping […]
SOLD OUT! 2nd Night Added Tuesday, Sept. 12 Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive […]
2nd Night Added! Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. […]
