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Upcoming Events

Mon 18

COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (2) (Sold Out)

March 18 @ 6:30 pm - 9:00 pm

Tue 19

COOKING CLASS: Classic Stuffed Pastas by Laura Guanti (3) (Sold Out)

March 19 @ 6:30 pm - 9:00 pm

Thu 21

DROP-IN DINNER: Edendale, Tobago by Rhoma Spencer

March 21 @ 6:00 pm - 9:00 pm

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Hot sausage gravy and fresh biscuits.
#clevelandsoulkitchen
Brunch Pop-Up
This weekend and next weekend only.

Smoked pork hash & eggs
#ClevelandSoulKitchen
Brunch Pop-Up
This weekend & next weekend only!

Chicken & Waffles Benny
#ClevelandSoulKitchen Brunch Pop-Up
This weekend & next weekend only!

THIS WEEKEND & NEXT WEEKEND ONLY!
Cleveland Soul Kitchen – Soul Food Brunch Remix by Chef Avaughn BRUNCH POP-UP: Sat/Sun Mar 16-17 & 23-24, 10am-2pm Chef Avaughn Wells of ONYX Hospitality brings a taste of Cleveland to The Dep with this menu of American Soul Food classics remixed for brunch. Full menu: https://bit.ly/2O5yJuG

Feeling spontaneous? One last-minute ticket just became available for Lunch & Learn: Paella Valenciana by José Arato TODAY 10am-1pm #carpediem
https://thedepanneur.ca/event/lunch-learn-paella-valenciana-with-jose-arato-2/

TONIGHT! 6pm+
Drop In Dinner: Taste of Maharashtra by Ketan Dongre Discover the unique flavours of the Western Indian province of Maharashtra – light, flavourful and sophisticated, with a hint of the tropical coast. These are special regional dishes, uncommon in restaurants, but regularly cooked in homes, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world. -----
Sabudana Vada — Fried Tapioca Pearl & Peanut Fritters $6
Crispy on the outside and soft on the inside, this is a mixture of tapioca pearls, peanuts and potatoes, spiced with chilli and toasted cumin; served with coconut chutney and yogurt. Matki Usal with Poha — Moth Bean Curry with Flattened Rice $12
Legume curry spiced with red chilli, coconut, coriander seed, cumin, fennel seed and black peppercorn, mellowed with tomatoes; served with poha, flattened rice with turmeric. Chicken Roulade with Fenugreek $14
Roulade is a sophisticated French technique of deboning poultry and then rolling it into a tight cylinder before poaching. The elegant round discs of tender meat are then seared and served with a mild curry of onion, ginger, garlic, tomato and chilli, and garnished with fenugreek leaves sautéed with garlic. Served with delicate basmati rice scented with cumin seeds. Combo Plate — Matki Usal + Chicken Roulade $16
With choice of basmati or poha rice Mango Shrikhand — Hung Yogurt with Saffron and Mango $6
Fresh yogurt is strained overnight until thick and creamy, then flavoured with sugar, green cardamom, saffron and mango puree.
Prix Fixe Menu
App + Main + Dessert: Veg $23 • Chicken $25 • Combo $27 -----
Ketan Dongre hails from Nagpur, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then, he has worked at O&B, The Ritz Carlton, and The St. Regis Hotel.
IG: @foodbyketan -----
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes. Learn more about our Drop-In Dinners
https://thedepanneur.ca/drop-in-dinner

TONIGHT! 6pm+
Drop In Dinner: Taste of Maharashtra by Ketan Dongre Discover the unique flavours of the Western Indian province of Maharashtra – light, flavourful and sophisticated, with a hint of the tropical coast. -----
Sabudana Vada — Fried Tapioca Pearl & Peanut Fritters $6
Crispy on the outside and soft on the inside, this is a mixture of tapioca pearls, peanuts and potatoes, spiced with chilli and toasted cumin; served with coconut chutney and yogurt. https://thedepanneur.ca/event/drop-in-dinner-taste-of-maharashtra-by-ketan-dongre/ @foodbyketan

TONIGHT! 6pm+
Drop In Dinner: Taste of Maharashtra by Ketan Dongre Discover the unique flavours of the Western Indian province of Maharashtra – light, flavourful and sophisticated, with a hint of the tropical coast. These are special regional dishes, uncommon in restaurants, but regularly cooked in homes, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world. -----
Sabudana Vada — Fried Tapioca Pearl & Peanut Fritters $6
Crispy on the outside and soft on the inside, this is a mixture of tapioca pearls, peanuts and potatoes, spiced with chilli and toasted cumin; served with coconut chutney and yogurt. Matki Usal with Poha — Moth Bean Curry with Flattened Rice $12
Legume curry spiced with red chilli, coconut, coriander seed, cumin, fennel seed and black peppercorn, mellowed with tomatoes; served with poha, flattened rice with turmeric. Chicken Roulade with Fenugreek $14
Roulade is a sophisticated French technique of deboning poultry and then rolling it into a tight cylinder before poaching. The elegant round discs of tender meat are then seared and served with a mild curry of onion, ginger, garlic, tomato and chilli, and garnished with fenugreek leaves sautéed with garlic. Served with delicate basmati rice scented with cumin seeds. Combo Plate — Matki Usal + Chicken Roulade $16
With choice of basmati or poha rice Mango Shrikhand — Hung Yogurt with Saffron and Mango $6
Fresh yogurt is strained overnight until thick and creamy, then flavoured with sugar, green cardamom, saffron and mango puree.
Prix Fixe Menu
App + Main + Dessert: Veg $23 • Chicken $25 • Combo $27 -----
Ketan Dongre hails from Nagpur, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then, he has worked at O&B, The Ritz Carlton, and The St. Regis Hotel.
IG: @foodbyketan -----
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes. Learn more about our Drop-In Dinners
https://thedepanneur.ca/drop-in-dinner

NEW in 2019! Join us for a season of farm fresh veggies from Wheelbarrow Farm! Community Supported Agriculture (CSA) is a partnership between farmers and people in the community who purchase a “share” of the farm’s produce for the season. CSA members receive affordable, farm fresh produce, enjoy a direct relationship with the people who grow their food, and have the satisfaction of being part of a healthy local food system. How Does it Work?
Wheelbarrow Farm's CSA members receive a pre-packed basket of freshly harvested and washed vegetables every other week. We aim for 10-12 seasonal items in each basket, which is packed the morning of delivery. Most items have been harvested that very morning, so you are receiving the freshest vegetables possible! We grow over 40 different types of vegetables, so you are guaranteed a wide variety throughout the season. Some baskets will also include fruit such as rhubarb, strawberries and raspberries. • Baskets are delivered every second Wednesday, 3pm-7pm, from mid-May until early November. • Baskets will be delivered to community drop-off locations and CSA members pick their baskets up from there. We are pleased to be offering a new location for 2019! The Depanneur, at 1033 College St (between Dufferin and Dovercourt). We also have locations near Bloor/Dovercourt, St. Clair/Christie and near Greenwood park in Leslieville. • There are 13 deliveries in total and the cost for the entire season is $420. Have a question about the program?
Click here for our FAQ.
https://wheelbarrowfarm.com/faq To learn more about the farm, what we grow and to sign up for our CSA program visit http://www.wheelbarrowfarm.com Have a question or want to see what else we are up to? You can find us at:
wheelbarrowfarm@gmail.com
@wheelbarrowfarm on Instagram
Wheelbarrow Farm on Facebook

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The Depanneur

1033 College St. Toronto, ON
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416-828-1990
info@thedepanneur.ca

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