Every Wednesday - Veg Out with Emily Zimmerman Crispy potato rosti with creamy chickpea and dulse salad, tangy coconut yogurt, and local greens. $12 (tax-in) #vegan #GF Pay What You Can after 7:30 Dessert: Pumpkin cranberry cheesecake for dessert $4 (#vegan #GF) Fresh City Farms CSA box pickup 5-8pm http://www.freshcityfarms.com/ ----- Emily Zimmerman is the […]
The leaves are changing, there's a chill in the air, sweaters are coming of storage and the fall harvest is in all it's glory; it's finally here — Comfort Food season! Friends and collaborators Alia Toor and Moira Clark return to The Dep with some favourite homestyle dishes. Ratatouille, a hearty Provençal stew of tomatoes, […]
Have a great Thanksgiving y'all... see you next week!
Since 2006, Toronto Public Health has required everyone who handle and prepare food to get certified via their Food Handler Certification program to ensure safe food handling practices and prevent food-borne illness. This applies to food business owner/operators, as well as at least 1 person on the premises any time food is being prepared, processed, […]
Anywhere rice is a staple, making something tasty out of leftover cooked rice is going to be part of the cuisine. China, Vietnam & Thailand all have many variations on fried rice, but in Indonesia and Malaysia, Nasi Goreng is an especially delicious version. Flavoured with spicy chili sambal, sweet soy-based kecap manis, umami-loaded shrimp […]
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 […]
