Four ambitious George Brown Culinary students join forces to fight off the winter blahs. This past month of snow, ice and slush has made us crave the comforts of warming foods: colourful and vibrant antipasti, comforting sweet potato, luscious pork and fragrant apple galette were chosen to warm and soothe our souls until the spring bloom.
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“Fauxmage” Board
Don’t be fooled, this is a vegetarian cornucopia of amazing colours, flavours & textures featuring 3 different cashew cheeses: smoked paprika, fresh herb & pink peppercorn, cashew “brie” with candied macadamia nuts, pistachios & blackberries; plus: Kale Pesto • Roasted Garlic & Red Pepper Dip • Shiitake Mushroom & Caper Tapenade • Sundried Tomato & Olive Tapenade • Lentil Mushroom Pate • Ginger Mango Chutney • Herbed Chickpea Focaccia • Sesame, Orange & Flax crackers • Crudités

Sweet potato & ricotta gnocchi
Tender dumplings, quickly pan-fried and finished with browned butter & sage.

Pork Shoulder a la Matignon
A classic, slow-cooked dish that evokes memories of Northern France; succulent pork braised with apples, celeriac and onion in aromatic dry apple cider; served with potato rosti.

Browned Butter Apple Galette
with maple whipped cream and candied walnuts
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$60 +HST

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Eva | A small-town girl who grew up in a family that has a passion to create beautiful food and share it with others. Before she decided to go to culinary school, she had many jobs in the food industry and was always inspired by other chefs and their love of food. She decided to follow her dreams and move to the city where she now lives and works doing what she loves.

Alex | A multicultural food lover who fell in love with culinary arts in one of the most diverse cities around the world. For me, cooking is all about passion. My goal is to deliver a bit of that passion to people through my dishes. The idea is to put smile on people’s faces and to make them feel nurtured. French cuisine ignited a spark in my soul long time ago.

Melanie | “Let food be thy medicine and medicine be thy food” (Hippocrates) is what awakened me to this culinary world. Real food nourishes my body. For years now, I have been advocating whole foods. Being a vegetarian for over 20 years and having traveled to over 50 countries, I have discovered tastes and cooking skills that nothing in a box or a can has to offer. I’d like to share my love of whole foods and what you can do with it.

Shane | I grew up in the hills of Jamaica with my family who are farmers. Life is simple and as the eldest child, I would always help my grandparents out on the farm as much as I could. When I am home, I am always next to my mother in the kitchen cooking up some tasty dishes. This trend of always being in the kitchen I think is what drove me to attend chef school and doing further studies.

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Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.

Learn more about Supper Clubs at The Depanneur