Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients, and offer an experience to see food as we understand it – a way to build meaningful relationships.
Join Dashmaawaan Bemaadzinjin (They Feed the People) on September 14, in anticipation of the Autumn Equinox, to celebrate the changing of the seasons and the gifts of the fall harvest.
This fun, hands-on workshop explores several traditional Syrian dips, typical of the spread of "mezze" appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses, Aleppo pepper, nigella seeds, za’atar and biber salçası, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy, plant-forward recipes can be assembled quickly and are sure to wow any crowd.
Granola bars and energy balls may seem like modern, health-conscious inventions, but for thousands of years, delicious sweets made from honey, dates, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.
After more than 3 years Canada's most successful Kickstarter cookbook ever is finally hitting the shelves! Come celebrate this momentous occasion with us on TUE March 5 at the Spacing Store at 401 Richmond St. W.
Len Senater joins a group of interesting and diverse chefs featured in The Depanneur Cookbook for a lively roundtable conversation moderated by Neil Coletta. They will share stories and memories of The Depanneur during its 10+ year tenancy as Toronto's Place Where Interesting Food Things Happen, and explore how these experiences may have influenced their trajectories and informed their understanding of the relationship between food and community. There will be a generous opportunity for audience questions and time to hang out before and after the panel discussion. Join us for drinks and snacks, great company and interesting conversation, everything you've come to love from a Depanneur gathering.
The inimitable Mikiki, Canada’s sultriest #SlopQueen returns to The Depanneur for an immersive and interactive food experience unlike any other. Teetering tipsily between cooking class, drag cabaret, performance art, academic lecture, political protest, and social justice activism, Mikiki will lead participants through an exploration of the concepts of aesthetics, the politics of gender representation, food security and harm reduction as told through the lens of workshopping extravagantly plated junk food.
Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. Again we are excited to collaborate to bring you a special Holiday Mushroom Pop-Up where Marc sells fresh truffles and wild mushrooms to the public at wholesale prices — often more than 60% lower than you will find in retail shops — that is if you can find these rare products at all!
Join us for The Depanneur’s first ever offsite foraging excursion! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures!
Join us for a fun foraging excursion in the Ontario countryside! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures!
