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DTSTART;TZID=America/Toronto:20250517T120000
DTEND;TZID=America/Toronto:20250517T143000
DTSTAMP:20260729T074148
CREATED:20250501T152651Z
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SUMMARY:COOKING CLASS: Classic Roman Pasta 4 Ways with Chef Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito for hands-on journey through four classics of Roman pasta: Cacio e Pepe\, Carbonara\, Alla Gricia\, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a batch of fresh tagliatelle or spaghetti\, and from there will be guided through the nuances of each sauce — exploring techniques\, ingredients\, and the subtle differences that define each recipe. Rather than individual cooking stations\, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the spirit of Roman cooking\, where you can compare\, contrast and choose your favourite recipe. A relaxed\, informative\, and delicious way to get hands-on with Italy’s most iconic pasta traditions. \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-roman-pasta-4-ways-with-chef-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/carbonara.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250517T183000
DTEND;TZID=America/Toronto:20250517T210000
DTSTAMP:20260729T074148
CREATED:20250421T204730Z
LAST-MODIFIED:20250425T160800Z
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SUMMARY:SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
DESCRIPTION:2025 South Asian Spotlight\nKarachi is renowned for its vibrant food scene\, its cuisine is a fusion of various cultural traditions\, making it a true culinary melting pot. Influences from across Asia\, from Afghanistan to Myanmar\, a legacy of centuries of trade\, can be found on menus and in shops\, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there’s an Urdu question asked almost everyday in Karachi\, hum kya khaayenge\, which means “what will we eat?” Tonight Nausheen Rafiq seeks to answer that question in a fun\, creative way that welcomes you into contemporary Desi culture. As a recent graduate of Le Cordon Bleu Ottawa\, Nausheen looks to bring a creative\, modern twist to range of traditional Pakistani dishes\, everything from popular street foods like papri chaat to festive desserts like sheer khurma. \n*The meal will be hosted by Malav Naik\, a marketing strategist\, artist and activist based in Toronto\, ON.  Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions! \n**Note: All meat served will be certified Halal\n—– \nPapri Chaat\nA popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried papri crackers\, combines with the heartiness from the chickpea blend\, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \nChicken Tikka or Aloo Puff\nClassic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender\, buttery\, flaky pastry shell. \nKhaosuey [beef or tofu]\nA Pakistani take on a classic Burmese dish\, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a gram-thickened coconut curry\, served with an array of colourful and flavourful garnishes: chilli oil\, chips\, fried onion\, ginger\, coriander\, green chilies\, lemon and chaat masala allowing diners to customize their bowl to their taste. \nSheer Khurma Tres Leche\nMexico and Pakistan might be on opposite sides of the world\, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American tres leches cake topped with sheer khurma\, a creamy\, vermicelli and nut pudding often prepared as a festive dessert for Eid.\n—– \nNausheen Rafiq is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi\, Pakistan she is passionate about sharing her culture through food. @thesmallbites \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-modern-pakistani-by-nausheen-rafiq/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Picklefest,South Asian Spotlight,Supper Clubs
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