Pre-order online until TUE Jul 6, 10pm
Pick up on WED Jul 7, 6-7:30pm
Have you noticed that the Japanese have a particular knack for taking American ideas and giving them an Asian spin, often improving them in the process? It worked for cars and electronics, so why not hamburgers? Enter hambaagu; a Japanese take on the Salsbury/Hamburg steak. It’s the a perfect blend of two comfort food traditions, and has since even managed to make its way back to the US in the guise of the Hawaiian loco moco. The Dep is delighted to welcome back Chef Quinn Cruise for a reprise of her iconic dish that debuted at The Dep back in 2013.
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Hiyayakko
A traditional Japanese summer dish of chilled fresh soft tofu, with many variations. Quinn’s dish features a sesame seed and soy sauce dressing, and a splash of colourful summer greens.
Hambaagu
A uniquely Japanese take on the hamburger: a pan-fried seasoned patty of a ground beef & pork mix served over short grained rice, topped with a sautée of mixed Asian mushrooms and a rich brown tonkatsu-style gravy, served with a side of egg and stir fried veg.
Also available vegetarian: tofu tonkatsu (breaded cutlet), with mushroom gravy, egg, rice and veg stir fry
Strawberry & Chèvre Romanoff
French desserts have also become hugely popular in Japan. This classic variation on strawberries and cream features ripe local strawberries macerated in orange liqueur, with tangy, chèvre-infused whipped cream.
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Beef & Pork, Vegetarian or 1/2+1/2
Hambaagu Dinner for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
In 2012, Quinn Cruise was the only deaf person to have graduated from the chefs program at George Brown College. Shortly after her internship in Shanghai she did a 6-month weekly residency at The Dep in 2013-14. She has since gone on to represent Canada at the International Deaf Chef 2015 competition in Copenhagen, and graduate from the Food Science program at the University of Guelph. On the side, Quinn runs an online jewellery supply store, Argus Collection.
