The Depanneur seeks to be a platform for the creativity, talent and identity of all the people with whom we share this great city and country. But to do this honestly requires acknowledging that this rests on a legacy of forcible displacement of First Nations peoples from their homelands. The Depanneur would like to acknowledge and honour the new National Day for Truth and Reconciliation, and all the important issues it seeks to surface in the national conversation, as a path towards addressing the myriad forms of ongoing systemic prejudice and inequality experienced by Canada’s First Nation peoples. It is my hope is to strive to be a better ally, a grateful and respectful guest on their land, and I invite you to join The Dep in celebrating the diverse talents of Indigenous people in every domain.
by Romina Arya Pre Order by TUE Sep 28
Pick Up WED Sep 29, 6-7:30pm
Indian and Persian cultures have been intertwined for centuries, part of the migration of Islam Eastward through the Indian subcontinent, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices, ingredients and ideas are evident in the cuisines of both cultures, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods.
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Papad with Mango Salsa & Ginger Broth (vegan)
Papadams, delicate baked crips of urad dal (black lentils), served with a mango & tomato salsa, and a bracing, cool ginger & lemongrass broth, to awaken the palate and stimulate the appetite.
Indo Persian Lamb Kofta
Tender kofta (lamb meatballs) seasoned with Iranian spices like fennel, saffron and turmeric, gently simmered in a tomato sauce, served with loobia polo (a Persian green bean & tomato rice pilaf), creamy garlic labneh (thickened yogurt), heirloom tomato salad, harissa (a spicy North African red pepper paste) -infused hummus, and homemade naan dusted with za’atar (a Middle Eastern blend of thyme, sesame seeds & spices).
South Indian Green Plantain Kofta (vegan)
Green plantains show off their versatility, seasoned with curry leaf, cumin, and chiles, and simmered in tomato sauce. Served with aromatic basmati rice, heirloom tomato salad, harrissa hummus and za’atar naan.
Chocolate ”Salami“ (vegan)
A popular Persian-Italian dessert, a thick, fudgey dough made with dark chocolate, cocoa, coconut oil and studded with pistachios, rolled into a log and chilled; when sliced, it resembles a salami. Served with candied strawberries.
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by Chef Candace Pre Order by THU Sep 30
Pick Up FRI Oct 1, 6-7:30pm
Chef Candace — whose name is Nawatiin Kwe, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child, and continued to grow over the years as she helped prepare foods for lunches, events, and ceremonies in her community. An interest in wellness and nutrition, emerging from more than 10 years as a frontline worker, also informs her approach to sourcing and preparing healthy, local, seasonal and traditional foods and medicines, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us, inspired by the traditional foods and connection to the land of her First Nation family.
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Three Sisters Soup
This hearty fall soup is centered around a mix of beans, corn and squash — the “3 Sisters” — the three main agricultural crops of many First Nations in North America. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya.
Indian Tacos
A delicious mashup of North American dishes — indigenous, Mexican and colonial — that has become a powwow favourite and signature dish in the First Nations culinary renaissance. A fresh scone — a golden friend disc of wheat dough — is heaped with a thick, meaty sauce of ground beef, onions, peppers, tomatoes & spices, and then topped with fresh lettuce, tomatoes, cheese, salsa, sour cream and green onions.
Also available vegetarian with kidney bean chili sauce
Berry Crumble
Juicy Canadian berries topped with a golden, buttery crumble of oats, brown sugar, and cinnamon.
EXTRAS: Strawberry Drink | 350ml | $8
An exquisitely refreshing beverage made with organic honey, water and strawberries.
Cedar Tea Kit | $25
Cedar is one of the four sacred medicines. Kits includes: 3 tea bags, jar of organic maple syrup, jar of organic honey, honey dipper, and instructions.
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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.
