New Pick Up Dinners & Cooking Classes available now!
A Place Where Interesting Food Things Happen.
Two Big Announcements
Hello Dep Friends, Fans & Fam
It is with tremendous pride that I want to let everyone know that The Depanneur Cookbook will be published nationally by Simon & Schuster in 2023.
Another major milestone: I will be not be renewing my lease at 1033 College at the end of the year; I will be taking a sabbatical break in 2022 to focus my energies on envisioning and manifesting the next iteration of The Depanneur.
by Tsewang & Lhundup Pre Order by TUE Nov 16
Pick Up WED Nov 17, 6-7:30pm
It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Join Tsewang & Lhundup of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, made with local ingredients sourced from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.
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Kotey Momos 6pc per person
These momos feature an organic flour dough that is elegantly shaped by hand, then steamed and pan-fried for an extra special bit of golden crust!
Beef with local beef & onions
–or– Vegan with cabbage, carrots, spinach, leeks, potato & garlic
Served with Drang Tsal (tangy pickled cabbage salad), soy dipping sauce, and TC’s fabulous homemade hot sauce.
Dre-Sil
A traditional Tibetan New Year’s dish, symbolizing good luck and happiness in the year ahead; steamed rice with butter and a mixture of dried fruits
by Avery Billy Pre Order by THU Nov 18
Pick Up FRI Nov 19, 6-7:30pm
Elements of Chinese cuisine can be found in nearly every country in the world, the product of hundreds, and in some places thousands, of years of Chinese emigration and trade. The Caribbean is no exception as the waves of labourers and indentured servants poured in to fill the colonial labour gaps left by the abolition of the slave trade. Today there is nary a Caribbean nation from Haiti to Guyana without its own distinct versions of Chinese dishes. Chef Avery Billy takes a fun, modern approach to combining the flavours and ingredients of the Far East and the West Indies.
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Jerk Chicken Egg Rolls
Egg rolls stuffed with pulled jerk chicken, mixed with cabbage onions and bean sprouts served with a mango soya sauce. (Also available vegetarian)
Curry Shrimp
Plump tiger shrimp in a golden, turmeric-infused curry gravy –or– Curry Aloo, Channa & Callaloo
Potatoes, chickpeas and callaloo (a spinach-like green) in a flavourful curry with tomato and shado beni (aka culantro, a broad-leaved coriander-like herb popular throughout the Caribbean).
Both meals come with sticky coconut rice and a side of sesame roasted bok choy.
Japanese Mango Cheesecake
All the way around the world in a dish; rich and creamy European cheesecake, made light and delicate in the Japanese style, given a Caribbean twist with the tropical flavour of mango.
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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.
with Leo Baduria
Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards, brioches & challah braids.
with Erika Araujo
Mexican street food goes way beyond tacos, but we rarely see any of the other amazing delicacies featured on Canadian menus. In this fun, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites, sopes and tlacoyos, along with recipes for the delicious fillings and salsas that make these dishes shine.
