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Upcoming Events

Wed 28

PICK-UP DINNER: Spanish-Filipino Fusion by Hannah Grace Medalla

October 28 @ 6:00 pm - 7:30 pm
Fri 30

PICK-UP DINNER: Boeuf Bourguignon by Dali Chehimi

October 30 @ 6:00 pm - 7:30 pm
Nov 04

PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan

November 4 @ 6:00 pm - 7:30 pm

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#ActFast #LastChance! WED Oct 28 — PICK-UP DINNE #ActFast #LastChance! WED Oct 28 — PICK-UP DINNER: Spanish-Filipino Fusion by Hannah Grace Medalla Pre-order online until TUE Oct 27, 10pm • Pick up on WED Oct 28, 6-7:30pm The Philippines has storied and complex history: thousands of years of indigenous culture overlaid with centuries of colonial rule and a contemporary global cosmopolitanism that all finds expression in its diverse and delicious cuisine. This meal, like its chef, Hannah Grace Medalla, has roots in both Spanish and Filipino traditions, and in the many dishes that connect Hannah to her 92-year-old lola (grandmother) in the Central Luzon region of the Philippines. ----- Butternut Squash Frittata A delectable autumn snack inspired by seasonal fall favours; fried butternut squash fritters in a light corn flour batter evoke both the classic Spanish tortilla and the traditional Filipino favourite okoy; served with a piquant ancho chile aioli. Filipino-Style Paella (Chicken or Vegetarian) Paella is one of the best known dishes in Spanish cuisine, and has long found a place on the Filipino table, where it is known as Arroz a la Valenciana. It has evolved to reflect the favours and ingredients of its new home, where it is made with a mix of glutinous and short-grained sushi rice instead of the more traditional Spanish bomba rice. It is also served quite a bit creamier, closer to risotto in texture, thanks to the added richness of coconut milk infused with the flavours of garlic, rosemary, tomato. Available with chicken or a mix of local vegetables (cauliflower, eggplant and roasted garlic scapes) and finished with roasted piquillo peppers and green peas. Comes with a small side of atchara, a tangy pickled salad of green papaya and pineapple vinegar. Maja Blanca A Filipino comfort food favourite, a delicate coconut milk pudding with sweet corn. ----- Chicken, Vegetarian or 1/2+1/2 Spanish-Filipino Fusion Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-spanish-filipino-fusion-by-hannah-grace-medalla/
OCT 28: Spanish-Filipino Fusion by Hannah Grace Me OCT 28: Spanish-Filipino Fusion by Hannah Grace Medalla; OCT 30: Boeuf Bourguignon by Dali Chehimi; CFCC's The Big Social, and more… - https://mailchi.mp/thedepanneur/2018-2600161
#ComingUp! WED Oct 28 — PICK-UP DINNER: Spanish #ComingUp! WED Oct 28 — PICK-UP DINNER: Spanish-Filipino Fusion by Hannah Grace Medalla Pre-order online until TUE Oct 27, 10pm • Pick up on WED Oct 28, 6-7:30pm The Philippines has storied and complex history: thousands of years of indigenous culture overlaid with centuries of colonial rule and a contemporary global cosmopolitanism that all finds expression in its diverse and delicious cuisine. This meal, like its chef, Hannah Grace Medalla, has roots in both Spanish and Filipino traditions, and in the many dishes that connect Hannah to her 92-year-old lola (grandmother) in the Central Luzon region of the Philippines. ----- Butternut Squash Frittata A delectable autumn snack inspired by seasonal fall favours; fried butternut squash fritters in a light corn flour batter evoke both the classic Spanish tortilla and the traditional Filipino favourite okoy; served with a piquant ancho chile aioli. Filipino-Style Paella (Chicken or Vegetarian) Paella is one of the best known dishes in Spanish cuisine, and has long found a place on the Filipino table, where it is known as Arroz a la Valenciana. It has evolved to reflect the favours and ingredients of its new home, where it is made with a mix of glutinous and short-grained sushi rice instead of the more traditional Spanish bomba rice. It is also served quite a bit creamier, closer to risotto in texture, thanks to the added richness of coconut milk infused with the flavours of garlic, rosemary, tomato. Available with chicken or a mix of local vegetables (cauliflower, eggplant and roasted garlic scapes) and finished with roasted piquillo peppers and green peas. Comes with a small side of atchara, a tangy pickled salad of green papaya and pineapple vinegar. Maja Blanca A Filipino comfort food favourite, a delicate coconut milk pudding with sweet corn. ----- Chicken, Vegetarian or 1/2+1/2 Spanish-Filipino Fusion Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-spanish-filipino-fusion-by-hannah-grace-medalla/
#SneakPreview #ComingUp WED Oct 28 - PICK-UP DIN #SneakPreview #ComingUp WED Oct 28 - PICK-UP DINNER: Spanish-Filipino Fusion by Hannah Grace Medalla https://thedepanneur.ca/event/pick-up-dinner-spanish-filipino-fusion-by-hannah-grace-medalla/ FRI Oct 30 - PICK-UP DINNER: Boeuf Bourguignon by Dali Chehimi https://thedepanneur.ca/event/pick-up-dinner-boeuf-bourguignon-by-dali-chehimi/
#ThrowbackThursday One of the original inspiratio #ThrowbackThursday One of the original inspirations for The Depanneur came from a fortune cookie. I taped it to my laptop while I worked through the challenges of those first few years. What is "enough"? How to get to it in the most fun, interesting and meaningful way?
#ActFast #LastChance FRI Oct 23 — Pick-Up Dinner #ActFast #LastChance FRI Oct 23 — Pick-Up Dinner: A Taste of Lahore by Nasir Zuberi Pre-order online until THU Oct 22, 10pm • Pick up on FRI Oct 23, 6-7:30pm Inspired by his mother kitchen, Chef Nasir Zuberi uses only fresh ingredients and homemade spice blends to bring you this delightful menu of authentic Pakistani dishes that showcase the specialties of the City of Lahore. ----- Dahi Boondi Chaat Chaats are a popular traditional street food in Pakistan and the region. They come in countless variations that feature lively combinations of ingredients and condiments. Boondi are small, crispy deep fried droplets of spiced gram (chickpea) flour batter; these are soaked in yogurt with small chunks of potato and fresh tomatoes, seasoned with special chaat masala spices, roasted crushed cumin seeds, and garnished with fresh coriander. The result is crunchy & creamy, salty & sweet, savoury & fresh all at once. Murgh Cholay A very traditional, chicken and chickpea curry that is beloved in city of Lahore. Halal chicken legs enrich a flavorful tomato-based chickpea curry prepared with a distinctive homemade spice blend and garnished with coriander and slivers of fresh ginger. Aloo Palak Methi (#vegetarian) A well known vegetarian dish in Lahorie cuisine, this spinach curry with potato & fenugreek is cooked in a mild onion and yogurt sauce seasoned with cumin, turmeric, cinnamon, chili and garnished with cream, fresh ginger and lime. Both curries are served with aromatic basmati rice, scented with cinnamon, green cardamom and saffron, along with a small side of achaar, an intensely flavoured, spicy-sour traditional Pakistani “pickle” condiment made from limes preserved in oil with lots of spices. Besan ka Halwa There are many varieties of halwa – Besan(chickpea) flour is used to make one of the most popular ones. Combined with milk, sugar, spice & nuts, it develops a unique, nutty aroma that comes from first roasting the besan in ghee. ----- Halal Chicken, Vegetarian or 1/2+1/2 Lahorie Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-a-taste-of-lahore-by-nasir-zuberi/
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1033 College St. Toronto, ON
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