This event takes place at Henderson Brewery, 128a Sterling Rd.

COOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook, whose stories and recipes wove the history of The Dep.

NOTE: This event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink, purchase a copy of The Depanneur Cookbook, have their copy signed, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.)

Then at 6:30, the room will close and ticket holders will move to the back room for the dinner. (Optionally, dinner guests can choose to pre-order a copy of the book with their tickets, which entitles them to a $5 discount.)

Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep. All I can say is if you have not had the chance to try silog, Filipino brunch classic of garlic fried rice, a fried duck egg, some homemade tocino (cured pork belly) and archara (pickled papaya), you want to get on that ASAP.

©The Depanneur Cookbook 2024; Photo: Ksenija Hotic

Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, eaten by hand without plates or utensils.  This particular kamayan feast features another spectacular Filipino speciality: lechon — a whole roast young pig — the unforgettable centrepiece of many Pinoy celebrations. Join us for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.
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Lechon
Whole roast suckling pig in the Southern Philippine style where the cavities are filled with aromatics — lemon grass, garlic, onions and spices — before being roasted whole to glistening mahogany finish

Inasal na Manok
Ilongo-style barbecued chicken skewers of dark meat marinated in garlic, ginger, chilli, lemongrass, coconut vinegar and brown sugar.

Pinamalhan
Fish braised in vinegar and spices and then cooked until the sauce reduces and and intensely flavourful crispy crust develops.

Paksiw Na Lechon
This is a dish hails from Luzon, the largest and most populous island in the Philippines, in the northern part of the archipelago.
Here pork is braised in sour-sweet sauce with vinegar, soy, garlic, onions and chilies. 

Kinilaw na Pusong Saging (V)
Banana hearts, the tender centre of the flower of the banana palm, are a popular Filipino delicacy similar to artichoke hearts. In this dish, thin slices of blanched banana hearts are prepared in the style of kinilaw, a dish similar to ceviche, with a tart, acidic dressing of coconut vinegar, lime juice, shallots and ginger, finished off with coconut cream.

Kalabasa Sa Gata (V)
Maria’s featured recipe in The Depanneur Cookbook: Asian squash simmered in a spicy coconut broth flavoured with garlic, ginger, onion, lemongrass, and chiles.

Ensaladang Labanos (V)
daikon radish salad

Acharang Papaya
A tangy pickled of green papaya, carrot, onion, garlic, ginger

This meal will be served kamayan-style, communally on banana leaves, with a mix of white & brown rices, and a selection of condiments, to be eaten with one’s hands

Desserts: 

Biko
A sticky and sweet rice cake topped with latik, a gooey coconut-caramel glaze.

Malagos Chocolate Cupcake
Luscious dark mini cakes featuring the award-winning, single-origin heirloom Malagos cacao from Davao, Philippines.
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$79 + HST

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Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @mamalindasto
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Henderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles, hosted hundreds of thousands of people, packaged millions of litres of beer, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups, workshops, and four exciting annual festivals: Winter Warmup, Under the Big H, Block Party and Picklefest.
hendersonbrewing.com

The Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur