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Upcoming Events

Wed 19

PICK-UP DINNER: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine

May 19 @ 6:00 pm - 7:30 pm
Fri 21

PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan

May 21 @ 6:00 pm - 7:30 pm
Sat 22

Don Chingón Mexican Brunch

May 22 @ 10:00 am - 3:00 pm

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#UpNext WED May 19 — Pick-Up Dinner: Moroccan C #UpNext WED May 19 — Pick-Up Dinner: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine Pre-order online until TUE May 18, 10pm • Pick up on WED May 19, 6-7:30pm Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences. One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. For Hajar Jamaleddine, the spices and aromas of a classic tagine is a connection to her family and culture that she is excited to share everywhere she travels. ----- Za’alouk A richly flavoured Moroccan mezze (appetizer/side dish) made from a base of roasted eggplants and tomatoes, seasoned with garlic, cilantro, olives, preserved lemon, and spices. Chicken Tagine with Mushrooms There are as many kinds of tagine as there are Moroccan cooks - each region, each family, each cook contributing their own unique combination of ingredients and flavours. Exquisite Moroccan saffron and turmeric give this chicken tagine a rich fragrance and beautiful golden color. Mushrooms add an earthy richness, tomatoes sweetness and acidity, mixing with the garlic, cumin, paprika, and a touch of heat into a whole that is more than the sum of its parts. Also available #vegetarian: zucchini, carrots and potato tagine in a spiced tomato, garlic and olive broth. Served with roasted potatoes seasoned with garlic, Dijon mustard, salt, pepper, olive oil and butter — a hint of French influence that has become part of Morocco’s history and culture. Orange Basbousa A distinct version of the popular Middle Eastern semolina cake infused with aroma of oranges. ----- BONUS: Hajar has brought in a selection of authentic Moroccan culinary products for purchase at this event! Chicken, Vegetarian, or 1/2+1/2 Moroccan Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-moroccan-chicken-tagine-with-mushrooms-by-hajar-jamaleddine/
#SneakPeek Coming up next week at The Depanneur WE #SneakPeek Coming up next week at The Depanneur WED May 19 — PICK-UP DINNER: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine FRI May 21 — PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan
SNEAK PREVIEW 'SOFT LAUNCH' MAY 15-16! Introducing SNEAK PREVIEW 'SOFT LAUNCH' MAY 15-16! Introducing Don Chingón Cocina Mexicana - A new Mexican brunch residency at The Depanneur! Two veteran professional chefs bring you the magic trinity of Mexican comfort food — Tacos, Tortas, & Tamales — with a TO brunch twist. Aaron Okada, a talented local chef with nearly 15 years in some of Toronto’s top kitchens, has joined forces with Oskar Diaz from Tampico, Mexico (where he ran several restaurants, and his mom ran a tamale business with over 35 flavours of tamales!) to create Don Chingon, an exciting new Mexican weekend brunch concept coming soon to The Depanneur on Saturday & Sundays.. A trio of pre-orderable Brunch Boxes for 2 or 4 people will complement a walk-up menu of Tacos, Tortas, and Tamales, along with a selection of authentic Mexican snacks, drinks, and their signature Huasteca Hot Sauce. PRE-ORDER BRUNCH BOXES Pre-Order by FRIDAY 10pm Pick Up SUNDAY 10:30am-2:30pm Brunch Box | $45 for 2 | $85 for 4 2 Tortas -or- 4 Tamales -or- 6 Tacos (for 4 = x 2) plus • Elotes (Mexican Street-Style Corn Salad) • Guacamole & Totopos (homemade tortilla chips) • Mexican-Style Fruit Cup with Tajin (chili-lime sprinkle) • Choice of 2 Bebidas (Coffee, Atole, Agua Frescas or Jarritos) ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/don-chingon-mexican-brunch-soft-launch/2021-05-15/
#EidMubarak Happy Eid-al-Fitr to all our Muslim fr #EidMubarak Happy Eid-al-Fitr to all our Muslim friends! The end of Ramadan is often considered an especially auspicious time for zakat, the giving of alms/helping those less fortunate, so seemed like as good a time as any to make another installment of the $3500 raised by The Depanneur Cookbook Kickstarter campaign for Kiva microloans to women food entrepreneurs around the world. If you feel like pitching in you can donate here: https://www.kiva.org/invitedby/len8641 It turns out that eBay is tripling any dontations made to Kiva this week, so a great time to support this terrific organization as well. If you want to get in on the festive Eid Iftar vibe, we are hosting a lovely Yemeni Pick-Up Dinner tomorrow night: Taste of Yemen by Najib Nasr; order today until 10pm for pickup on FRI eve. https://thedepanneur.ca/event/pick-up-dinner-taste-of-yemen-by-najib-nasr/
#EidMubarak! #LastChance FRI May 14 - Pick-Up Dinn #EidMubarak! #LastChance FRI May 14 - Pick-Up Dinner: Taste of Yemen by Najib Nasr Pre-order online until THU May 13, 10pm • Pick up on FRI May 14, 6-7:30pm Yemen, tucked away at the southern end of the Arabian Peninsula, has been a trading state for thousands of years. The food shares many characteristics with other Arabic and Middle Eastern cultures, as well as Persian, Turkish and Indian influences, but is notable for its piquant spiciness and delicious, homemade breads. Tonight Toronto Chef Najib Nasr steps into The Dep kitchen to share some of these hard-to-find dishes. —– Yemeni Shorba A hearty lentil soup with lots of capsicum peppers and caramelized onions, richly spiced with Yemeni baharat (an Arabic 7-spice mixture) with notes of cinnamon and cardamom, finished with fresh thyme. Chicken Mandi Mandi most traditionally refers to slow cooking meat, most often whole lamb, with rice and spices in a clay oven buried in the ground. This adaptation uses a distinctive Yemeni spice blend, together with chicken and basmati rice which are baked together gently for several hours, infusing everything with a rich aroma. The result is topped with caramelized onions and served with sahaweq, thick, spicy tomato-based hot sauce with mint, caraway, garlic, olive oil and lots of cilantro. -or- Fasulya Another famous Yemeni dish, a spicy cousin of Levantine foul, it is made up of fava and kidney beans, stewed with tomatoes, cilantro and green chiles, lightly mashed together and served with khobz al tawa, a homemade buttery, griddled flatbread seasoned with caraway seeds, perfect for scooping up the rich beans. Both dishes come with salata tahini, a creamy salad of cucumber, tomato, red onion and green chili in a yogurt and tahini sauce. Areeka A traditional Yemeni dessert, areeka is a thick pudding of mashed dates and crumbled bread that has been enriched with cream, condensed milk, and warm spices, and topped with a drizzle of honey and a scattering of cashews. —– Chicken, Vegetarian, or 1/2+1/2 Yemeni Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-taste-of-yemen-by-najib-nasr/
#UpNext FRI May 14 - Pick-Up Dinner: Taste of Yeme #UpNext FRI May 14 - Pick-Up Dinner: Taste of Yemen by Najib Nasr Pre-order online until THU May 13, 10pm Pick up on FRI May 14, 6-7:30pm Yemen, tucked away at the southern end of the Arabian Peninsula, has been a trading state for thousands of years. The food shares many characteristics with other Arabic and Middle Eastern cultures, as well as Persian, Turkish and Indian influences, but is notable for its piquant spiciness and delicious, homemade breads. Tonight Toronto Chef Najib Nasr steps into The Dep kitchen to share some of these hard-to-find dishes. —– Yemeni Shorba A hearty lentil soup with lots of capsicum peppers and caramelized onions, richly spiced with Yemeni baharat (an Arabic 7-spice mixture) with notes of cinnamon and cardamom, finished with fresh thyme. Chicken Mandi Mandi most traditionally refers to slow cooking meat, most often whole lamb, with rice and spices in a clay oven buried in the ground. This adaptation uses a distinctive Yemeni spice blend, together with chicken and basmati rice which are baked together gently for several hours, infusing everything with a rich aroma. The result is topped with caramelized onions and served with sahaweq, thick, spicy tomato-based hot sauce with mint, caraway, garlic, olive oil and lots of cilantro. -or- Fasulya Another famous Yemeni dish, a spicy cousin of Levantine foul, it is made up of fava and kidney beans, stewed with tomatoes, cilantro and green chiles, lightly mashed together and served with khobz al tawa, a homemade buttery, griddled flatbread seasoned with caraway seeds, perfect for scooping up the rich beans. Both dishes come with salata tahini, a creamy salad of cucumber, tomato, red onion and green chili in a yogurt and tahini sauce. Areeka A traditional Yemeni dessert, areeka is a thick pudding of mashed dates and crumbled bread that has been enriched with cream, condensed milk, and warm spices, and topped with a drizzle of honey and a scattering of cashews. —– Chicken, Vegetarian, or 1/2+1/2 Yemeni Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER BELOW ⬇️ https://thedepanneur.ca/event/pick-up-dinner-taste-of-yemen-by-najib-nasr/
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