Through food and music Sheldon Holder connects to memories; of his mother’s kitchen, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create […]
Bosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, with traditional dishes that have been made from the same recipes for hundreds of years.
Pre-order online until TUE Nov 16, 10pm Pick up on WED Nov 17, 6-7:30pm It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for […]
Jamaican patties, a colonial Caribbean take on the English Cornish pasty, have evolved from a regional speciality to a snack beloved around the world. With their flaky, golden, turmeric-tinted pastry […]
Pre-order online until THU Nov 18, 10pm Pick up on FRI Nov 19, 6-7:30pm Elements of Chinese cuisine can be found in nearly every country in the world, the product […]
Like many middle-class families growing up in the Philippines, Maria Polotan’s family’s Sunday lunch centred around pochero — a hearty all-in-one meal based around a rich soup-stew of mixed meats and vegetables flavoured by chorizo or ham bones. The flavours speak to a strong colonial influence, a cousin of Spanish dishes like cocido Madrileno or Portuguese cozido, but the addition of saba (a cooking banana similar to plantain) as well as the accompanying berenjena (eggplant-garlic sauce) makes the dish uniquely Filipino. Bowls of the rich broth are served to start, followed by a big platter of the meats and vegetables neatly arranged, accompanied by a bowl of berenjena and, of course, rice.
Every region, sometimes even every household, has their own unique, distinctive blend of spices that defines its biryani. Nasir Zuberi, inspired by his mother’s kitchen, will walk you through all the steps to make a perfect dum biryani in this fun, hands-on class. He will share the recipes and techniques for his homemade spice blend used to make the chicken curry, cooked with onions and tomatoes, that is layered with basmati rice before being sealed and finished over low heat.
Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 —– Full-Day Bread Making Workshop! Join artisanal […]
