New Pick Up Dinners & Cooking Classes available now!
A Place Where Interesting Food Things Happen.
Game Changer,
or How I Became a Pot Head
I'm not much of a kitchen-gadget person, so at first I was a big skeptic, but after sitting in on a few of Carole Nelson Brown's great Instant Pot classes, I was frankly blown away. It has has turned out to be huge game-changer for me personally, and has become by far the most-used appliance in my kitchen these days. It's a HUGE time-saver for a lot of the obvious stuff - beans & legumes, soups & stews - but I was amazed at how fast and well it did unexpected things like rice and pasta. If you have an Instant Pot but don't use it as much as you should, or are interested to learn more about them, this class is for you.
by Erika Araujo Pre Order by TUE Sep 14
Pick Up WED Sep 15, 6-7:30pm
The story of Mexican independence from Spain is an epic saga that is commemorated on September 16, the date a defrocked Catholic priest known as Father Hidalgo gave a rousing speech in the town of Dolores. It set in motion a decade-long revolution that would see him beheaded, but ultimately Mexico freed from Spanish rule.
By 1821, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce), and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red, white, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.
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Sopa de Fideos
A classic Mexican comfort food; thin, short vermicelli noodles, often lightly toasted, are cooked in a light, tomato-infused broth.
Chiles en Nogada
Sometimes referred to as the “national dish” of Mexico, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted, skinned and de-seeded before being stuffed with picadillo, a mixture of ground beef, onions spices, and dried fruit. It is then covered in a rich, creamy white walnut-based sauce, and finished with a garnish of pomegranate seeds and parsley, giving it the red, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice.
Also available vegetarian, with a spiced BeyondMeat™ filling
Pastel De Elote
This delicately sweet, buttery corn cake is made with a combination of masa & rice flour, making it completely gluten-free. Baked in individual corn husk wrappers, they are a lovely embodiment of Mexico’s great gift of corn to the world.
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BONUS! Frozen Tamales | 6 for $23
Tamales freeze beautifully, and warm up perfectly in the microwave or steamer; a perfect, wholesome, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde, or Rajas: vegetarian tamales with cheese, roasted jalapeño peppers and red salsa.
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Beef, Vegetarian, or 1/2+1/2
for 2 $48 • for 4 $90
by Dali Chehimi Pre Order by THU Sep 16
Pick Up FRI Sep 17, 6-7:30pm
From the cool apple orchards of Normandy, to sunny gardens of Provence, take a culinary tour of France with long-time Dep favourite, Chef Dali Chehimi.
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Crème Vichyssoise
Vichy, in the Auvergne-Rhône-Alpes region of central France is home to one of the largest spas in France, and its famous namesake water is exported around the world. It is also the namesake of vichyssoise, a popular creamy leek & potato soup that is served hot in the cool months, or chilled in the summer. It was popularized by Louis Diat, head chef at the Hotel Ritz-Carlton who is said to have invented it in 1917, inspired by a soup his grandmother used to make.
Poulet à la Normande
The cool climate of Normandy, in Northern France facing the English Channel, is well suited for orchards, making for great ciders and apple brandies. This luscious dish features whole chicken legs braised in Ontario craft cider and flambéed Calvados, cooked with onions, garlic, and herbs, and finished with cream, dijon mustard, and fried apples. Served with boiled potatoes with butter & parsley.
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Ratatouille
The warm sun of Provençe nourishes bountiful Mediterranean vegetables like peppers, eggplants and zucchini, the stars of this classic Provençal dish, where they are gently stewed together in tomato sauce with olive oil and herbs. Served with crusty French baguette from local artisanal French bakers, Patisserie27.
Mousse Au Chocolat
A Parisian bistro classic, rich dark chocolate transformed by butter, cream and French culinary magic into a delicate yet decadent mousse.
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Chicken, Vegetarian, or 1/2+1/2
$48 for 2 • $90 for 4
Pay It Forward — Donate when ordering a Pick Up Dinner or Communal Picnic, and The Dep will match it to prepare fresh meals for shelters in the community.
Cooking Classes
This is our first series of post-lockdown, in-person, indoor events, and will be open to those who are double vaxxed. I am asking for participants to please submit via email and/or print out and bring their vaccination receipts – these are very easy to obtain online and are a prerequisite for attending. I understand that there may be some people who have been unable to get vaccinated for various legitimate reasons, but I would respectfully ask those people to please wait until we are in the clear before participating in this kind of group activity. In the event of a change in the local status of the COVID situation, we reserve the right to cancel this class at any time, in which case all participants will receive a full refund.
ACT FAST! Only a few spots left!
COOKING CLASS - THU SEP 16
Pressure cooking is an exceptionally fast and healthy way to prepare food. Nutrients are preserved, flavours are intensified and cooking times reduced by up to 70%. Throw in the fact that you use less energy and waste less water, how can you go wrong? Popular food blogger, photographer and stylist Carole Nelson Browne shows you how to take full advantage of this amazing kitchen time-saver.
Participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking.
can be purchased online and redeemed anytime towards any of our Pick Up Dinners, or any future Supper Clubs,Workshops or Table Talks when they resume. Give something unique, memorable & meaningful — everybody's got enough stuff!
