by Sheldon Holder Pre Order by TUE Nov 9
Pick Up WED Nov 10, 6-7:30pm
One of the central themes that has surfaced over the last decade of dinners at The Dep is the connection between food and memories, both personal and collective. Culinary traditions embody memories of migration and diaspora, portable seeds of culture and identity that people carry from place to place.
East Indians first arrived in the Caribbean the 1800’s, and with them came their culinary heritage, spices and techniques. Over time they merged with the African traditions of the enslaved populations — delicious food keep few borders — and evolved into the distinct cuisines of the region. Even today many ingredients are still known by their Hindi names, like aloo for potato, dhal for yellow split peas, and channa for chickpeas.
Through food and music Sheldon Holder connects to memories; of his mother’s kitchen, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.
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Dhal Soup
A warming split pea soup, seasoned with garlic, scallions, thyme, and rosemary.
Curry Stewed Chicken
Curry blends, or masalas, are themselves a condensation of complex culinary traditions, with countless regional variations. This distinctly Trini version curried chicken gets its smoky, caramel notes from browning sugar together with Trinbagonian ”Chief” brand curry powder, then searing the chicken in the mix before a long, slow braise. —or— Channa & Aloo
A Trinidadian staple, especially during Diwali when the islands’ many Hindus abstain from meat, fish & eggs. A hearty mix of chickpeas and potatoes infused with curry spices, enrobed in rich, golden gravy.
Both meals come with Fry Bodi; Chinese long beans, known in Trinidad as bodi, sautéed with garlic, fresh tomatoes, and amchar masala, a toasted spice blend of fenugreek, black pepper, coriander, fennel, cumin and brown mustard seeds often used in flavouring Indian pickles, accompanied by saffron basmati rice, and a side of organic greens.
Coconut Sugar Cake
A popular, fudge-like sweet found in countless street markets and shops in Trinidad and Tobago, often brown or white, but also sometimes dyed a festive pink or green. Made rich with coconut and scented with almond essence, it is sweet, flaky and chewy all at once.
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by Jean-Pierre Boué & Fatima Khlifi Pre Order by THU Nov 11
Pick Up FRI Nov 12, 6-7:30pm
The warm and sunny Southeastern region of Provençe evokes many of the most enticing ideas of France: the French Riviera, fields of fragrant lavender, beautiful Medieval cities like Avignon and bustling Mediterranean ports like Marseille. And then, of course, there’s the food; Provençal cuisine is famous for its bright colours and big flavours. Simple, fresh ingredients, gilded with a generous hand of herbs and olive oil bring Mediterranean sunshine to every bite.
Jean-Pierre, a retired Parisien chef and restaurateur, met Fatima through cooking classes and a shared love of Mediterranean cuisines. Tonight these friends collaborate to bring you a taste of the South of France.
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Soupe au Pistou
A classic of Provençal cuisine, this soup showcases the regions lovely seasonal vegetables like white beans, carrots, and zucchini. The soup is enriched with coquillette pasta (a smaller version of the familiar elbow macaroni) and crowned with a spoonful of pistou — a French cousin of Italian pesto, made from garlic, fresh basil, and olive oil.
Poulet à la Provençale
This French country dish features roast chicken pieces cooked with tomatoes, garlic and olives, infused with herbes de provençe, the distinctive mix of dried rosemary, marjoram, savory, basil and thyme that defines many Provençal dishes. Served with ratatouille, the celebration of the Mediterranean garden; this colourful summer vegetable stew combines zucchini, eggplant, bell peppers, and tomatoes with onions, garlic, olive oil, and herbs, along with a touch of ground coriander. –or– Ratatouille aux Lentilles et Pomme de Terre Rôtie
For a hearty vegetarian dinner, the traditional ratatouille is enriched with lentils and beans, and served alongside garlic roasted potatoes
Both meals are served with a side of white rice.
Pomme Tatin
A lighter version of the renowned Tarte Tatin, a kind of apple upside-down cake made famous by the Tatin sisters. A wonderful example of French culinary magic, a humble, fresh apple transformed into a luscious, golden, buttery and deliciously caramelized delicacy.
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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.
COOKING CLASS - THU Nov 11Sourdough Bread with Sonya Gammal SOLD OUT
with Nasri Zuberi
Inspired by his mother’s kitchen, Nasir Zuberi will walk you through all the steps to make a perfect dum biryani in this fun, hands-on class. He will share the recipes and techniques for his homemade spice blend used to make the chicken curry, cooked with onions and tomatoes, that is layered with basmati rice before being sealed and finished over low heat.
