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 […]
Every Wednesday - Veg Out with Emily Zimmerman In Ireland, Halloween was considered a fast day and therefore vegetarian, and colcannon, a hearty mix of mashed potato, kale and onion, was the traditional meal. (Other Irish traditions included hiding a ring in the colcannon - whoever found it was said to be married within the […]
Toronto's latest Pop-Up rockstar, Chef Dave Mottershall, hot on the heels of his sold-out Workshop and Supper Club at The Dep, is back with a fun, cheeky and delicious Halloween-themed drop-in dinner — a perfect start for a spooky night of tricks & treats! Mummified Pappardelle Pasta, Beet Blood Devilled Tomato Sauce, Olive 'n' Bocconcini Eyeballs, Bull's Blood […]
With several prestigious awards under his belt, and a brief stint as chef de cuisine at The Chase, Chef Dave Mottershall made big waves in the TO culinary scene with his recent Loka Snacks pop-up at Leslieville's Hi-Lo bar in September. Rooted in a farm-to-table, nose-to-tail ethos, and a deep love for quality meats — […]
Last-minute surprise workshop! With acclaimed Chef Greg Couillard preparing to leave for another over-wintering on the sunny beaches of Mexico, his Toronto fans were resigning themselves to another couple of months without a chance to try his inimitable food. But with a last-minute opening in The Dep calendar, Chef Greg has jumped in with one […]
There are few soups with as much going on as Chinese Hot & Sour Soup. Although there are countless local variations, the most famous are from Beijing and Sichuan, and are notable for their complex combination of flavours and textures. I will be making a Sichuanese-inspired version, packed with slivers of pork, several types of […]
