Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College.
For their birthdays, some people like presents, some people like to go out & party, some people like ice cream and cake – and some people, like Dorothy Vo, like to cook up a huge batch of amazing homemade pot pies and serve them to all their friends. That’s my kind of people!
Dorothy has got 3 kinds of pies on the go, all made from scratch, right down to the flaky pie crust and stock.
THE CARNIVORE – TRUFFLE CHICKEN POT PIE
A meaty pie infused with fresh thyme chicken broth, filled with onions, carrots, celery, sweet peas, sprinkled truffles, touch of truffle oil.
THE PESCETARIAN – SAFFRON SHRIMP BISQUE POT PIE
A pie packed full of shrimp, infused fresh tarragon seafood broth, filled with zucchini, roasted peppers and chives and infused with saffron.
THE VEGAN – PORCINI MUSHROOM POT PIE
Pie for mushroom lovers, featuring Porcini, button and brown mushrooms, plus sautéed veggies and fresh herbs in a soy milk and vegan butter based cream sauce and flaky vegetable shortening crust.
All pies are served with a light side salad.
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Special $20 prix fixe: add a bowl of Tomato, Basil, Wild Leek & Arugula Soup by Afoodgypsy + a homemade ice cream sandwich by Cookie Martinez
Dorothy Vo just finished first year of George Brown Culinary school. She found the passion for cooking through her childhood memories of cooking food with her father, Thy. Thy didn’t believe in recipes but cooking with whatever you have in the kitchen and making whatever you feel like eating. Currently she juggles selling real estate, research, creating and testing healthy new recipes for a magazine. Vo always puts her heart and soul into producing best possible dishes she can make.