fbpx
Loading
  • Facebook
  • Instagram
  • Twitter
  • Mail
Phone: (416) 828-1990
  • 0Shopping Cart
The Depanneur
  • Things we do
    • WED & FRI | Pick-Up Dinners
    • SAT & SUN | Brunch
    • Now Online | Table Talks
    • On Hold | SUN & MON | Cooking Classes
    • On Hold | FRI | Private Events
    • On Hold | SAT | Supper Clubs
    • Newcomer Kitchen
    • Kitchen Rental
    • Gift Certificates
  • Event Calendar
  • About
    • Contact Us
    • Why The Dep?
    • How to Get Involved
    • Press & Reviews
  • Search
  • Menu

Newsletter


Dep Gift Certificates!

Dep Gift Certificates!

Upcoming Events

Wed 20

PICK-UP DINNER: Filipino Arroz Caldo by Hannah Grace Medalla

January 20 @ 6:00 pm - 7:30 pm
Fri 22

PICK-UP DINNER: Guangxi Street Eats by Cheng Feng

January 22 @ 6:00 pm - 7:30 pm

View More…

on Facebook

on Facebook

on Twitter

My Tweets

on Instagram

#LastChance WED Jan 20 — Pick-Up Dinner: Filipin #LastChance WED Jan 20 — Pick-Up Dinner: Filipino Arroz Caldo by Hannah Grace Medalla Pre-order online until TUE Jan 19, 10pm • Pick up on WED Jan 20, 6-7:30pm As incredibly diverse as the cuisines of the world may be, there are some things that feel really universal, like the deep comfort of a hot bowl of chicken soup on a chilly night. In the Philippines, this is arroz caldo (aka aroskaldo) — “rice soup”) — a descendant of Chinese congee that has become an integral and beloved part of Filippino cuisine, loaded up with ginger and fried garlic. Tonight Chef Hannah Grace Medalla shares a little Pinoy comfort food for the soul. ----- Tokwa't Baboy (pork or vegan) Crispy pan-seared tofu, tossed with pork and scallions, dressed with black sesame seed, soy sauce, galangal and ginger. A perfect side dish for the soup. Also available #vegan with tofu, eggplant and Brussels sprouts. Aroskaldo (chicken or vegan) #GF Arroz Caldo, a rich rice congee cooked with a fragrant ginger and galangal-infused chicken stock, topped with pulled chicken breast, scallion, fried garlic flakes, and a hard boiled egg. Also available #vegan with mushroom, scallion, fried garlic flakes, cooked in vegetable broth Mango Coconut Pudding #GF Sweet and tropical mango meets rich coconut cream in this luscious pudding topped with a sprinkle of coconut. ----- Pork/Chicken, Vegan or 1/2+1/2 Filipino Arroz Caldo Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-filipino-aroskaldo-by-hannah-grace-medalla/ ----- Hannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world, a mix of travel, family recipes and professional experiences. Hannah arrived in Toronto in 2014, studied Culinary Arts at George Brown College, and developed her professional experience in the demanding kitchens of Casa Loma, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering
Sneak Peek: 1st Pics! 📷 WED Jan 20 — Filipino Sneak Peek: 1st Pics! 📷 WED Jan 20 — Filipino Arroz Caldo; FRI Jan 22 — Guangxi Street Eats; Fattoush Brunch, & more…
#UpNext WED Jan 20 — Pick-Up Dinner: Filipino A #UpNext WED Jan 20 — Pick-Up Dinner: Filipino Arroz Caldo by Hannah Grace Medalla Pre-order online until TUE Jan 19, 10pm • Pick up on WED Jan 20, 6-7:30pm As incredibly diverse as the cuisines of the world may be, there are some things that feel really universal, like the deep comfort of a hot bowl of chicken soup on a chilly night. In the Philippines, this is arroz caldo (aka aroskaldo) — “rice soup”) — a descendant of Chinese congee that has become an integral and beloved part of Filippino cuisine, loaded up with ginger and fried garlic. Tonight Chef Hannah Grace Medalla shares a little Pinoy comfort food for the soul. ----- Tokwa't Baboy (pork or vegan) Crispy pan-seared tofu, tossed with pork and scallions, dressed with black sesame seed, soy sauce, galangal and ginger. A perfect side dish for the soup. Also available #vegan with tofu, eggplant and Brussels sprouts. Aroskaldo (chicken or vegan) #GF Arroz Caldo, a rich rice congee cooked with a fragrant ginger and galangal-infused chicken stock, topped with pulled chicken breast, scallion, fried garlic flakes, and a hard boiled egg. Also available #vegan with mushroom, scallion, fried garlic flakes, cooked in vegetable broth Mango Coconut Pudding #GF Sweet and tropical mango meets rich coconut cream in this luscious pudding topped with a sprinkle of coconut. ----- Pork/Chicken, Vegan or 1/2+1/2 Filipino Arroz Caldo Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-filipino-aroskaldo-by-hannah-grace-medalla/ ----- Hannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world, a mix of travel, family recipes and professional experiences. Hannah arrived in Toronto in 2014, studied Culinary Arts at George Brown College, and developed her professional experience in the demanding kitchens of Casa Loma, Marriott Hotel and The Ritz Carlton. Find out more at medalla.ca or follow @medallaprivatechef.catering
#SneakPeek Coming up next week at The Depanneur W #SneakPeek Coming up next week at The Depanneur WED Jan 20 — PICK-UP DINNER: Filipino Arroz Caldo by Hannah Grace Medalla https://thedepanneur.ca/event/pick-up-dinner-filipino-aroskaldo-by-hannah-grace-medalla/ FRI Jan 22 — PICK-UP DINNER: Guangxi Street Eats by Cheng Feng https://thedepanneur.ca/event/pick-up-dinner-guangxi-street-eats-by-cheng-feng/
#LastChance FRI Jan 14 — Pick-Up Dinner: Karachi #LastChance FRI Jan 14 — Pick-Up Dinner: Karachi to Khyber by Nasir Zuberi Pre-order online until THU Jan 14, 10pm• Pick up on FRI Jan 15, 6-7:30pm Join Chef Nasir Zuberi on a culinary journey from Karachi to Khyber, featuring popular dishes from across the country. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto. ----- Dal Ka Soup Dal (lentils) are an integral part of every home in Pakistan, cooked in myriad different ways, but especially popular in winter as a warm and comforting soup. For this traditional recipe, a mix of moong & masoor dals are cooked with onion, tomato, celery, red capsicum, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. Murgh Hara Masala Hara (green) masala is a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in restaurants. Chicken quarters are marinated overnight in yogurt, coriander, mint, green chillies, and a homemade spice blend then finished with fresh ginger Karahi Aloo A karahi is a type of cooking pot, sort of a thick wok, that is widely used in Pakistan; it lends its name to a variety of different dishes that are cooked in it (similar to how tagines, casseroles or paellas inherited their names). Karahi aloo (potatoes) is a vegetarian dish cooked with tomatoes, ginger & garlic with homemade freshly ground spices & garnished with fresh ginger & coriander. Both dishes are served with matar pulao, a pilaf of basmati rice studded with green peas, scented with cinnamon, green cardamom and saffron, along with a cucumber and mint yogurt raita. Khubani Ka Meetha This traditional dessert is a kind of apricot “trifle” composed of a puree of dried apricots layered with vanilla custard and garnished with almonds. ----- Chicken, Vegetarian or 1/2+1/2 Karachi to Khyber Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-karachi-to-khyber-by-nasir-zuberi/
#UpNext FRI Jan 14 — Pick-Up Dinner: Karachi to #UpNext FRI Jan 14 — Pick-Up Dinner: Karachi to Khyber by Nasir Zuberi Pre-order online until THU Jan 14, 10pm• Pick up on FRI Jan 15, 6-7:30pm Join Chef Nasir Zuberi on a culinary journey from Karachi to Khyber, featuring popular dishes from across the country. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto. ----- Dal Ka Soup Dal (lentils) are an integral part of every home in Pakistan, cooked in myriad different ways, but especially popular in winter as a warm and comforting soup. For this traditional recipe, a mix of moong & masoor dals are cooked with onion, tomato, celery, red capsicum, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. Murgh Hara Masala Hara (green) masala is a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in restaurants. Chicken quarters are marinated overnight in yogurt, coriander, mint, green chillies, and a homemade spice blend then finished with fresh ginger Karahi Aloo A karahi is a type of cooking pot, sort of a thick wok, that is widely used in Pakistan; it lends its name to a variety of different dishes that are cooked in it (similar to how tagines, casseroles or paellas inherited their names). Karahi aloo (potatoes) is a vegetarian dish cooked with tomatoes, ginger & garlic with homemade freshly ground spices & garnished with fresh ginger & coriander. Both dishes are served with matar pulao, a pilaf of basmati rice studded with green peas, scented with cinnamon, green cardamom and saffron, along with a cucumber and mint yogurt raita. Khubani Ka Meetha This traditional dessert is a kind of apricot “trifle” composed of a puree of dried apricots layered with vanilla custard and garnished with almonds. ----- Chicken, Vegetarian or 1/2+1/2 Karachi to Khyber Dinner — $48 for 2 • $90 for 4 ⬇️ ORDER HERE ⬇️ https://thedepanneur.ca/event/pick-up-dinner-karachi-to-khyber-by-nasir-zuberi/
Follow on Instagram

on TripAdvisor

  • TripAdvisor

The Depanneur

1033 College St. Toronto, ON
Map

416-828-1990
info@thedepanneur.ca

on Facebook
on Twitter
on Instagram
on Yelp
on Trip Advisor
on Foursquare
on Foodspotting

© Copyright - The Depanneur, 2017 - Enfold WordPress Theme by Kriesi
  • Facebook
  • Instagram
  • Twitter
  • Mail
  • Things we do
  • Event Calendar
  • About
Scroll to top