by Maria Rozynska Pre Order by TUE Oct 5
Pick Up WED Oct 6, 6-7:30pm
While Thanksgiving per se isn’t celebrated in Eastern Europe the way it is in North America, most Northern countries have some type of celebration to mark the end of the farming season, often aligned with the autumn equinox. Called Dożynki in Poland, or Obzhynki in the Ukraine & Russia, these feasts are an opportunity express gratitude and enjoy the bounty of the harvest. Maria Rozynska of Just Be Cooking shares some classic Polish dishes that embody this spirit of abundance and invite you to partake in this delicious celebration of fall.
And if that wasn’t reason enough, it is Pierogi Day on Friday October 8th, so in addition to your hot, fresh & ready-to-eat meal, you can also pick up packs of homemade frozen pierogi, along with other delicious Polish treats for your Thanksgiving table.
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Traditional Borscht
Classic ruby-red beet broth with bites of grated roasted beets, made with a base of fermented kvass (imagine a kind of salty balsamic vinegar made from fermenting beet juice and rye bread), that adds complexity, tang and remarkable health benefits. Served with pampushki, soft, freshly baked, pull-apart wheat rolls.
Roast Chicken with Mushroom Gravy & Red Currant Sauce
Organic local chicken leg quarters prepared the traditional Polish way: brined, marinated, buttered, seasoned and baked to perfection. Comes with seasoned potatoes roasted in butter & olive oil, luscious mushroom gravy and a sweet & tangy red currant sauce.
–or– Vegetarian Cabbage Rolls
A Polish classic; cabbage leaves stuffed with a porcini mushroom & buckwheat filling, baked in a mushroom and veg braise until meltingly tender. Comes with roasted potatoes, mushroom gravy & red currant sauce.
Apple Sharlotka
A traditional Eastern European apple cake, with tart, juicy apples tucked under a light vanilla-hinted cake, dusted with icing sugar & cinnamon.
EXTRAS!
Made with love by Chef Maria, these items are available frozen, ready to heat & serve! Bring some Polish flare home for your Thanksgiving table!
by Ketan Dongre Pre Order by THU Oct 7
Pick Up FRI Oct 8, 6-7:30pm
Discover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world.
“The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes, but also give them a modern and international touch in their presentations and plating.“
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Split Green Mung & Lemon Rassam
A light split green mung soup, with polished black gram, and a tadka, or temper of sizzling oil infused with mustard seeds, green chilies, ginger and curry leaves, and finished with a splash of fresh lemon juice.
Kozi Vellai Kozhambu
Bone-in pieces of chicken, marinated in yogurt infused with spices, ginger and garlic, then simmered with onion in coconut milk until tender.
–or– Gatte Ki Sabzee
Chickpea dumplings made with clarified butter, carrom seeds (aka ajwain, notable for its pronounced thyme-like flavour), cumin seeds, fennel seeds, turmeric and chili powder. They are first poached, then fried, before being simmered in a tangy sauce made with onion, chilies and tomatoes.
Both dishes are served with steamed basmati rice tempered with clarified butter & cumin seeds, as well as an Indian-style coleslaw of shredded cabbage, onion and julienne carrots in a light, creamy dressing, along with fresh and spicy green chutneyand a sweet date & tamarind chutney.
Rasabali
Golden fried fritters of fresh milk curd, like an Indian ricotta, are mixed with semolina, flour, green cardamom and sugar, soaked in a sweet saffron-infused milk reduction.
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Chicken, Vegetarian, or 1/2+1/2
$48 for 2 • $90 for
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.
with Alissa Kondogiannis Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is ribboned with either chocolate or cinnamon but can be made using any filling you can imagine, savoury or sweet.
with Carole Nelson Brown
Finally medical and recreational cannabis is legal, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant, varied and precise way to incorporate the benefits of cannabis into your lifestyle. If you are curious about understanding the world of “medibles” and want to learn how you can make them yourself, this is the class for you.
