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DTSTART;TZID=America/Toronto:20251011T183000
DTEND;TZID=America/Toronto:20251011T210000
DTSTAMP:20260606T020135
CREATED:20250718T150347Z
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SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:Toronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—–\nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker-4/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250920T183000
DTEND;TZID=America/Toronto:20250920T210000
DTSTAMP:20260606T020135
CREATED:20250714T210248Z
LAST-MODIFIED:20250715T145322Z
UID:145293-1758393000-1758402000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Feast of the Parsis by Niloufer Mavalvala
DESCRIPTION:Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking and our guide this evening she shares a traditional family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage.\n—– \nMalido & Sherry\nWith roots in the Persian plateau\, malido is a kind of sweet snack made by combining finely crumbled bread or whole wheat flour with ghee\, jaggery (raw sugar)\, dried fruits\, and nuts. It is very commonly featured at the holiday table; tonight\, paired with a nip of sherry\, it makes a lovely ‘amuse bouche’ to begin the evening and awaken the senses for the coming meal. \nSali Murghi\nSucculent chicken stewed in a richly spiced gravy sweetened with apricots. Served with sali (crispy potato straws) and crusty bread for soaking up the fabulous sauce! \nDhansak\nPerhaps the most famous Parsi dish — and for good reason! Families take great pride in their version\, and Niloufer’s is no exception. She declares her mother’s ‘the best\, hands down’\, so tonight she recreates these flavours and memories for us. A simmering cauldron of lentils\, lamb and spices is served over rice and a bed of caramelized onions\, accompanied by kachumber\, a refreshing\, finely chopped salad to offset the richness of the meal. Served in the traditional way\, on a banana leaf. \nLagun Nu  (Parsi Wedding Custard)\nA dessert with colonial roots but which has been assimilated and made traditional\, this sweet custard is a staple of Parsi wedding feasts. Created by tweaking an English-style custard towards Persian tastes\, fruits\, nuts and spices are added to deepen the flavour and turn a humble sweet into something layered and complex.\n—– \nNiloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-feast-of-the-parsis-by-niloufer-mavalvala/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/07/Dhansak-IMG_5083-Dhansak-10-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250913T183000
DTEND;TZID=America/Toronto:20250913T210000
DTSTAMP:20260606T020135
CREATED:20250630T194341Z
LAST-MODIFIED:20250630T194341Z
UID:145071-1757788200-1757797200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:Toronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—–\nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250712T183000
DTEND;TZID=America/Toronto:20250712T210000
DTSTAMP:20260606T020135
CREATED:20250426T141846Z
LAST-MODIFIED:20250704T200529Z
UID:143869-1752345000-1752354000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]
DESCRIPTION:2025 South Asian Spotlight\nParsi Cooking Demonstration & Dinner\nParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking\, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage. \nThis special meal is one of six annual Ghambars – seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude\, the spirit of community\, a sense of belonging and\, most importantly\, the ideal of equality despite one’s class or financial status. \nIn addition\, as we will be dining during peak mango season in our area\, a special educational emphasis will be directed towards gaining insight into this heavenly fruit\, its variations and the seasonal art of the mango pickle. We will discuss the many variations in taste and texture that can occur throughout the lifecycle of the fresh mango. \nThis event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. \n(Address will be provided with purchase of tickets)\n—– \nGhambar nu papayta ma gos\nTypically using either lamb or mutton (we will be using Halal Ontario lamb) with potatoes braised with a blend of Persian and South Asian spices and enjoyed with warm rotis or crusty bread. \nJhinga ni khichri\nA one pot lentil\, rice and prawn concoction. Considered a comfort food and increasingly a go-to for health-conscious diners in the West who are relatively new to the perfectly balanced dish. This is generally spiced with a garam masala and served with Dahi ni Kudhi. \nDahi ni kudhi\nThis sauce can accompany just about anything on the Parsi table\, but traditionally a must have with Jhinga ni khichri. A delightful combination of yoghurt \, curry leaves\, chillies\, turmeric\, fried onions and garlic which is served warm. \nKeri nu buffenu\na special pickle prepared with ripe sweet whole mangoes\, skin on\, eaten as a condiment alongside the main meal. \nThis family style meal will be served with sides of papadam\, radishes and carrots\, providing a clean\, fresh\, palate-cleansing crunchiness to contrast the rich and savoury elements. \nFresh mango ice cream\nWe will be enjoying the peak of mango season during this meal and what better way to highlight the magic of this fruit than with ice cream? Our newly gained education in all things mango from Niloufer will help us to especially appreciate the finale of this celebratory meal.\n—– \n$79 +HST \n—–\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-supper-club-parsi-ghambar-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/MAY-16-Parsi-@-Niloufer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250705T183000
DTEND;TZID=America/Toronto:20250705T210000
DTSTAMP:20260606T020135
CREATED:20250602T184315Z
LAST-MODIFIED:20250804T215317Z
UID:144660-1751740200-1751749200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Georgian Feast with Chef Zura
DESCRIPTION:An ancient myth posits that while creating the world\, God took a break for supper\, but became so involved with the meal that God tripped over the high peaks of the Caucasus mountains\, spilling a little of everything from the plate onto the land below. So it was that Georgia came to be blessed with such riches\, the table scraps from Heaven. \nThe foods of Georgia have roots in the many countries and cultures that have intersected with the land historically\, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers)\, as well as developing some of the most fascinating (and\, frankly\, fun) rituals of the table. With toasts\, poetry and elation at the forefront of the dining experience\, Georgians simply know how to live and they know how to eat. \nThe cuisine is as creatively delightful as it is balanced\, with a wide swath of vegetables transformed into soups and stews\, spreads and medleys sitting next to baseball-sized dumplings\, boat-shaped cheese breads and some of the finest barbecue in the world. Simplicity and freshness are priorities\, the spices are simple but distinct. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes.\n—– \nPkhali Duo\nTraditional Georgian vegetable spreads made from a base of garlic\, walnuts and spices – one featuring spinach and the other with beetroot\, contrasting bright green and pink\, respectively. Balancing the salt/sugar/vinegar ratio by hand is essential to creating these delights and they should taste sharp and bright but never vinegary. \nNigvziani Badrijani\nTender strips of eggplant rolled around a blend of creamed walnuts and traditional spices. Often garnished with a Persian influence\, such as pomegranate seeds. \nMchadi\nGeorgian-style cornbread – crisp on the outside and meltingly tender within. Traditionally this flatbread would have been made from native Georgian millet\, however with the introduction of corn from the New World – a cheap\, hearty and nutritious foodstuff – many countries from Eastern Europe and The Caucasus to the Mediterranean took to implementing the crop into everyday cuisine\, where it continues to shine today. \nChakhokhbili\nOne of the most iconic dishes the Georgian table is this tender\, homestyle chicken dish (once more commonly made from pheasant)\, cooked slowly with tomato\, onions\, garlic and herbs with no liquid added. As scholar Darra Goldstein notes\, “Just as Georgian boys were once judged by their skill in cutting mtsvadi sticks (bbq skewers)\, so Georgian girls were deemed marriageable according to their ability to cut up chicken for chakhokhbili. The most traditional recipes call for seventeen precise pieces\, although today a mere ten will suffice.” \nLobio\nRed kidney beans slow cooked with Georgian spices\, fresh herbs and aromatics. Often served with tkemali\, a Georgian plum sauce that lends a deep and sweet richness. \nTonis Puri-Inspired Bread\nA freshly baked\, puffed bread designed for sharing\, scooping and absorbing the juices from the accompanying dishes. Traditionally baked in a tone\, similar to a tandoor oven\, it is a staple at celebrations such as Easter\, Christmas and New Year’s Day. \nSweet Rice with Dried Fruits\nThe sweetness of white rice is brought out and infused with honey\, cinnamon\, clove and a traditional accompaniment of dried fruits\, lending a soft and aromatic end to the evening! \nNOTE: Georgia is among the oldest (many say the oldest) wine culture in the world\, with over 500 native varietals represented across a relatively small landmass. Georgian food and wine are nearly inseparable to locals who will insist that the two must go together. In the spirit of BYOB you can source rich and complex Georgian (red) wines such as Saperavi and Mkuzani at select LCBOs or at the newly opened Georgian House\, just down the street from The Dep!\n—– \nChef Zura grew up in Georgia’s capital\, Tbilisi\, where food was and is a celebration of life\, story and community. Immersed in generations of Georgian cooking from a young age\, Zura worked as an architect for many years before the calling of the kitchen drew him towards study at a culinary academy where he honed his skills and desire to bring Georgian traditional foodways to life. Today he runs a personal chef service – Zurbistro – specializing in Georgian dishes as well as Romanian hand-crafted grill and barbecue delicacies. @zurbistro \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-georgian-feast-with-chef-zura/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250704T183000
DTEND;TZID=America/Toronto:20250704T213000
DTSTAMP:20260606T020135
CREATED:20250605T143318Z
LAST-MODIFIED:20250703T145114Z
UID:144241-1751653800-1751664600@dev.thedepanneur.ca
SUMMARY:Mercari x The Dep — InFusions: An Elevated Dinner by Carole Nelson Brown
DESCRIPTION:A sophisticated dining experience crafted with thoughtful and precise cannabis infusions featuring Orchard Cannabis and Token Naturals\nJoin Mercari at The Depanneur for an elegant infused dinner party with culinary cannabis alchemist Carole Nelson Brown. Carole combines years of catering and recipe development with her deep expertise crafting precise cannabis infusions to create a truly one of a kind culinary experience. Chef Carole will infuse an exquisite\, multi-course\, Peruvian-inspired menu with a unique blend of terpenes and cannabinoids to enhance and elevate your meal. Sauces and condiments will be infused with precise dosages so every guest is fully in charge of their own experience. \nWelcome Mocktail\nInfused Peach Bellini (non-alcoholic) \nCeviche\nPeru is famous for its fresh\, bright and exciting ceviches. Fresh raw fish ‘cooked’ in lime juice\, spiked with garlic\, onion\, chiles and cilantro\, served with tender sweet potato and crunchy cancha\, a uniquely addictive kind of Peruvian popcorn.\n[Vegetarian option: Heart of Palm Ceviche] \nBeet\, Orange and Fennel Salad\nA crispy\, colourful composed salad that masterfully combines the deep earthiness of beets with the crispy aromatic of fennel\, the sweet juiciness of oranges\, and the fresh\, peppery bite of arugula\, in a luscious citrus vinaigrette. \nPollo a la Brasa \nPeruvian roast chicken is simply next-level; if you have never tried it\, it is a total game-changer. It is deeply seasoned with a unique mix of spices\, herbs and chiles like here: aji panca\, aji amarillo and huacatay\, before roasting\, and then served with a spectacular\, vibrant aji verde sauce that makes for an unforgettable flavour combination. Served with crispy roast potatoes.\n[Vegetarian option: Seasoned Crispy Tofu with Aji Verde] \nAlfajores\nThese rich shortbread cookies stuffed with dulce de leche caramel are beloved across South America; Carole’s are dipped in dark chocolate for an extra luxurious touch. \n—– \nAfter a remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef. \nIn addition to her work as a private chef and caterer\, Carole has spent the last decade developing cannabis-infused gourmet products and teaching others how to cook with precision and purpose. What began as a way to help a family member manage cancer symptoms evolved into a passion for creating delicious\, discreet\, and microdosed edibles—like her signature vegan\, nut-free chilli crisp. Carole was an active part of the founding of Social Sessions\, a culinary cannabis project rooted in community\, and she continues to explore how food and cannabis can elevate both health and pleasure.\n@mamashack\n—–\n \n \n  \n  \nMercari Agency works with cannabis companies to help their brands come to market across Canada. @mercariagency \n \n  \n  \n \n  \n  \n  \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/mercari-x-the-dep-infusions-an-elevated-dinner-by-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/IMG_9385.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250628T183000
DTEND;TZID=America/Toronto:20250628T210000
DTSTAMP:20260606T020135
CREATED:20250523T143537Z
LAST-MODIFIED:20250627T180738Z
UID:144435-1751135400-1751144400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:Toronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—–\nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250615T160000
DTEND;TZID=America/Toronto:20250615T210000
DTSTAMP:20260606T020135
CREATED:20250512T155013Z
LAST-MODIFIED:20250614T145901Z
UID:144229-1750003200-1750021200@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Sous Vide Surf & Turf with Carole Nelson Brown
DESCRIPTION:Join us on Father’s Day for a fun\, hybrid cooking class-meets-dinner party\nJoin Carole Nelson Brown\, The Dep’s culinary tech guru\, for a cool new event that combines perfectly cooked steak\, cool kitchen gadgets\, cooking with fire\, and clever hacks that save time and money. It’s built around a mouthwatering menu of tender sous vide steak — perfectly cooked all the way through and finished with a delicious\, crisp sear\, and garnished with a delicious compound butter — juicy shrimp\, creamy mushroom risotto\, crisp asparagus\, and a decadent chocolate surprise to finish things off. You have the option of joining us for this deluxe\, family-style dinner party\, or coming by earlier and learning all the recipes\, tool and techniques that go into getting it on the table. \nFor the class portion\, roll up your sleeves  and join Carole in the kitchen for a dive into several game-changing modern culinary technologies: sous vide (cooking vacuum-sealed ingredients at precise temperatures for perfect\, consistent results)\, pressure cooking (using an Instant Pot to cut long cooking times in half)\, and using a torch/Searzall to add the finishing touch of sear and char. Your hands-on participation will put the food on the table for the dinner guests joining later\, and you’ll go home with all the recipes and the skills to level up your kitchen game. For the dinner\, kick back for a fun\, BYOB family-style dinner party; bring your appetite and your best dad jokes!\n—– \n4:00pm Class+Dinner $129 (includes recipes)\n6:30pm Dinner Only $99 \n—– \nAfter a remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef.\n@mamashack\n—– \n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/diy-dinner-sous-vide-surf-turf-with-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/SOUSVIDE_STEAK_BEAUTY_2.jpg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T183000
DTEND;TZID=America/Toronto:20250614T210000
DTSTAMP:20260606T020135
CREATED:20250527T004927Z
LAST-MODIFIED:20250527T164804Z
UID:144484-1749925800-1749934800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Malaysian Rice Table\, Pt 1 by Rocheller Batuigas (feat. Fat Rice)
DESCRIPTION:Back again after April’s off-the-chain Fat Rice supper club\, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries\, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian\, this is an ode to Malaysia\, its people\, their cuisine\, and as well to his partner. A colourful\, contemporary mashup of contemporary Asian cuisine\, old-school nonya vibes\, and traditional rijsttafel flavours. Not to be missed.\n—– \nEagle and the Snake aka Yee Sang/Prosperity Toss Salad\nThis fresh and bountiful dish is often made for the lunar new year in Malaysia\, where it is a festive centrepiece to the family table. Each of its many ingredients has some sort of symbolism: carrots symbolize gold\, daikon for moving up in life\, cucumber for good returns\, scallions for fresh ideas\, and thin fried croutons represent gold bars. In modern dishes\, salmon is often featured to symbolize abundance\, and the plum dressing represents the sweet things in life. The holiday banquet begins when everyone simultaneously reaches in with their chopsticks to toss the salad together\, shouting their LNY wishes. The louder you shout and higher you toss\, the more prosperity and good fortune you will have in the new year! \nChef Roche’s version combines julienned carrots\, daikon\, cucumber\, mango\, green papaya\, green onion\, cabbage\, red onion\, fried taro\, crispy lumpia wrapper with a salted plum vinaigrette. It is served with salmon tartare\, marinated in dark soy\, gula melaka (coconut palm sugar)\, shallots\, calamansi\, finger chillies\, sesame oil\, grated ginger\, and fish sauce. It comes with crispy prawn crackers and sambal belacan\, a spicy\, slow-cooked shrimp & chili paste. \nNasi Ulam\nNorthern-style rice salad with grated fresh coconut\, galangal\, ginger\, chillies\, shallots\, market lime leaves\, lemongrass\, and fresh Asian herbs. \nBeef RenDANG\nCrazy soft lemongrass braised beef simmered in coconut fat and herbs and spices. Sweet\, savoury\, with an intense gravy. Garnished with fresh herbs. \nChicken Satay\nMarinated for 3 days with turmeric and spices. Grilled slowly and served with proper peanut sauce. Dip it with fresh cucumbers and ketupat (compressed rice cakes). \nKangkung and Brinjal\nStir fried morning glory and eggplant in a spicy shrimpy sambal. \nKuih Bingka Ubi\nRich & gooey cassava and coconut cake with ice cream and a gula melaka and pineapple rum butterscotch. \n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-malaysian-rice-table-pt-1-by-rocheller-batuigas-feat-fat-rice/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/yeesang_Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250613T183000
DTEND;TZID=America/Toronto:20250613T210000
DTSTAMP:20260606T020135
CREATED:20250530T185057Z
LAST-MODIFIED:20250530T191522Z
UID:144581-1749839400-1749848400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Boz Is Back in Town! by Ksenija Hotic
DESCRIPTION:Ksenija Hotic — “The Boz” as she fondly know around these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija also blossomed as a talented food photographer — the award-winning Depanneur Cookbook was her 4th cookbook. \nKsenija has been living in Bosnia for the last two years researching\, photographing and writing her own forthcoming book on Bosnian food woven around her story as a war refugee\, and the threads that connect her to the memories of her homeland. I am absolutely delighted to welcome her and her fabulous food back to the kitchen where The Boz was born. \nBosanska kuhinja (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, where traditional dishes that have been made from the same recipes for hundreds of years.\n—– \nMeze\nKsenija’s family have been smoking their own fish and meats for decades\, and it is simply light years away from anything you will find in a grocery store. Smoked trout\, caught in Northern Ontario\, along with smoked pasturma (seasoned\, air-dried cured beef)\, served with uštipci (fried bread puffs) and a summer vegetable pickle from the family garden. \nSupa\nDelicate\, handmade miniature mushroom and leek dumplings\, floating in a deeply flavoured vegetable and wild mushroom broth. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. (Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice.) \nPersonal Note: As someone of Eastern European (Romanian) descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! —LEN \nWalnut Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious.\n—– \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist\, with several award-winning cookbooks under her belt and her own cookbook about Bosnian food in the works.\n@khzen \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-boz-is-back-in-town-by-ksenija-hotic-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250608T160000
DTEND;TZID=America/Toronto:20250608T210000
DTSTAMP:20260606T020135
CREATED:20250426T155708Z
LAST-MODIFIED:20250426T174943Z
UID:143881-1749398400-1749416400@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Cavatelli & Coastal Flavours with Chef Anthony Sestito
DESCRIPTION:Join master pasta maker Chef Anthony Sestito of Pastaio for a cool new event format: a hybrid cooking class and dinner party.\nJoin us for an elegant\, summery Italian dinner with the option to come by early for a fun\, hands-on workshop where you will learn how make the fresh\, hand-rolled cavatelli pasta that will be served that evening. Celebrate the start of summer with a relaxed evening of fresh pasta\, seasonal flavours\, and Southern Italian hospitality. It’s casual\, social\, and perfect for a date night\, group outing\, or anyone who wants to dip their hands in dough and then dine on the results.\n—– \nAntipasto Misto\nMarinated olives\, grilled zucchini & eggplant\, citrus-marinated fennel\, shaved parmigiano\, and house focaccia \nCrostini\nwith whipped ricotta & citrus zest\, topped with marinated cherry tomatoes and fresh herbs \nCavatelli al Limone\, Asparago e Gamberetto\nHand-made cavatelli pasta tossed in a light lemon sauce with fresh\, local asparagus\, and shrimp (optional). \nInsalata Verde\nA light\, refreshing green salad with olive oil vinaigrette \nPeach & Amaretto Semifreddo\nA chilled\, creamy dessert with delicate almond notes and the summery flavour of ripe peaches.\n—– \n4:00pm Class+Dinner $99 (includes recipes)\n6:30pm Dinner Only $79 \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/diy-dinner-cavatelli-coastal-flavours-with-chef-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Cavatelli_WithShrimp.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250607T183000
DTEND;TZID=America/Toronto:20250607T210000
DTSTAMP:20260606T020135
CREATED:20250504T202019Z
LAST-MODIFIED:20250528T130041Z
UID:143899-1749321000-1749330000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Bajan Kadooment by Shem Barker
DESCRIPTION:The first Monday of August marks the grand finale of Barbados’ Crop Over Festival\, and the raucous Grand Kadooment (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes\, music\, dancing\, and a joyous celebration of Barbadian culture. The vibrant flavours\, colours\, sounds and traditions of the Barbadian Kadooment are Chef Shem Barker’s inspiration for this fabulous Bajan dinner. \nIn the late 18th century Barbados was one of the world’s biggest sugar cane producers\, and informal carnivals existed throughout the Caribbean to celebrate the harvest of the sugar crop. Many were organized by plantation owners\, who used food and liquor as a means of reenforcing the continued enslavement of their labour force\, and a release valve for the inevitable resentments of servitude. Slaves would also often have their own unsanctioned fetes that featured singing\, dancing\, music and food; covert ways of keeping their ancestral culture alive and nourishing their spirits amidst hardship. After the harsh impact of World War II on Barbados economy\, annual celebrations stopped but were reintroduced as The Crop Over Festival in 1970\, officially becoming a national holiday four years later. \nBONUS: Special cameo appearance by award-winning Trinidadian comedienne Rhoma Spencer\n—– \nIncludes welcome cocktail by Rum Shop TO\nChoice of Sorrel Daiquiri –or– Rum Punch TO \n—– \nSoup du Kadooment\nA warm light vegetable soup with carrots and potatoes \nShem’s Famous Macaroni Pie\nA Bajan classsic\, this baked macaroni and cheese is a staple at festival food stalls and family gatherings \nHoney Glazed BBQ Chicken\nBaked chicken basted in Shem’s honey BBQ sauce\n–or–\nSaltfish Rundung [veg]\nThis Creole rundung (aka “run down”\, a long-simmered braise) is a salted codfish stew with cabbage and carrots\, scallions\, onions and tomatoes in a coconut milk reduction. \nLentil Peas\nGreen lentils cooked in coconut milk with a hint of island spices \nServed with Barbadian-style Garlic Bread and Coleslaw \nCrop Over Conkie\nA culinary treasure of Barbados; a sweet cornmeal tamale with coconut\, raisins\, pumpkin and sweet potatoes wrapped in banana leaves and steamed.\n—– \nTo add to the Kadooment vibe\, special guests Rum Shop TO will be running a Bajan rum cocktail bar featuring:\nSorrel Daiquiri  – A Caribbean classic with lime\, sweet and Bajan rum\nRum Punch TO – A Rum Shop TO rum punch twist with mango\, pineapple\, lime\, sweet topped with bitters and nutmeg\nBarbados Fire – Spicy mango cocktail with exclusive Sweet Spice and Bumbu rum\, inspired by family recipe for mango pepper sauce\nCarnival Sour – A layered rum sour with lime cordial\, blue Curaçao\, pink lemonade\, pineapple juice & plantation rum\n$10 ea.\n—– \nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. \nCheck out Shem’s Crop Over Conkie recipe as featured in the award-winning The Depanneur Cookbook \n—– \nRuby Sealy is an Event Producer\, Mixologist\, second generation Bajan Canadian\, and graduate of George Brown College in Special Event Management. Through Rum Shop TO She shares her love for her ancestry by creating traditional and exclusive rum cocktails inspired by Rum Shops found all over the beautiful island of Barbados. With the support of her vast community\, she aspires to continue creating events that strengthen bonds and welcomes people from all walks of life. @rumshopto\n—– \nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-bajan-kadooment-by-shem-barker/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/Kadooment.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250531T183000
DTEND;TZID=America/Toronto:20250531T210000
DTSTAMP:20260606T020135
CREATED:20250512T191458Z
LAST-MODIFIED:20250530T201932Z
UID:144249-1748716200-1748725200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi
DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. Nigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.\n—– \n—Small Chops—\nIn Nigeria\, quick finger foods for sharing are referred to as ‘small chops’\, and all different kinds can be found in the profusion of street stalls and market vendors. \nPuff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \nSpring Rolls Like in Canada\, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables\, and fried until crispy\, served with Naija Jollof’s signature African-Asian house sauce. \nZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, the result is a tangy\, refreshing libation. \n—Appetizer— \nRoasted Mackerel with Garden Egg Sauce is an thick stew of charred\, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \nBoiled Plantains are a staple of many African cuisines and provide a savoury\, starchy accompaniment to many soups and stews. \nHoney Beans in Tomato – a variety of the more commonly known in the West black eyed pea\, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways\, but most often cooked in palm oil down into a porridge of tomato\, onion and pepper (sometimes including scotch bonnet for kick). \n—Main— \nJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \nSouthern Nigerian Grilled Chicken features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSide Salad of lettuce\, tomato and onion provides some cooling crunch to the savoury & spicy dishes. \n—Dessert— \nMacedonia Fruit Salad with Vanilla Ice Cream A chopped fresh fruit salad with homemade vanilla ice cream.  ‘Macédoine’ is a classical French culinary term that refers to fruits or veg cut into large dice (and/or a salad made with them)\, most likely connected to the large\, rustic cuts used in Greek-style salads.\n—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA\n@naijajolloftoronto\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-nigeria-motherland-of-flavours-by-beauty-obasuyi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/Jollof_BeefSuya_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250524T183000
DTEND;TZID=America/Toronto:20250524T210000
DTSTAMP:20260606T020135
CREATED:20250414T142314Z
LAST-MODIFIED:20250506T024335Z
UID:143491-1748111400-1748120400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250523T183000
DTEND;TZID=America/Toronto:20250523T210000
DTSTAMP:20260606T020135
CREATED:20250504T200656Z
LAST-MODIFIED:20250504T213422Z
UID:144076-1748025000-1748034000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: It's Lekker: South African Shabbat by Alissa Kondogiannis
DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nAlissa grew up in Johannesburg\, South Africa with a Canadian mother and a South African father. Her father’s mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.\n—– \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission. \nCurried Fish Balls aka ‘Pickled Fish’ \nAlthough it may sound somewhat exotic\, this is actually a very traditional Shabbat dish in South Africa where Malaysian and Indian curries have long been an integral part of the local cuisine. Minced white fish in a mild and sweet curried sauce. \nGreen Salad with Avocados and Shaved Biltong\nNorth American’s love their bacon like South Africans love their Biltong\, a local style of air-dried\, cured meat—think beef jerky. Though not usual as a salad topper\, it adds a savoury\, umami-packed punch to just about anything; e.g. growing up\, biltong-flavoured cheese spread was very popular. \nPeri Peri Braai\nBraai is a core South African culinary idea; it’s about grilling meat over a fire\, and applies to the process\, the dishes themselves\, and the social gathering where this food shared. No one says NO to a good braai. Peri Peri comes from the Portuguese settlers that brought chilli peppers to South Africa\, which have since become the quintessential flavour of South African BBQ chicken recipes\, and the inspiration behind the South African fast food chain Nando’s. Tonight it lends its signature tangy heat to tender\, juicy grilled chicken (or tofu & veg) served with chutney and a selection of fresh sambals (garnishes) like tomato\, onion\, banana\, papaya\, coconut that add a customizable pop of colour\, texture and sweetness. \nServed with yellow rice with currants\, and roasted butternut squash \nMalva Pudding with Granadilla\nMalva pudding is not a ‘pudding’ at all\, but rather a uniquely South African cake made with apricot jam\, which lends it a spongy caramelized texture. Served warm with a granadilla-infused sauce (a cousin of passionfruit whose exotic\, tropical fragrance is very S.A.) and rich\, creamy custard (non-dairy/pareve).\n—– \n\nAlissa Kondogiannis runs a small catering company North of the Toronto\, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years\, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen.\n@barnstarkitchen \n\nCheck out Alissa’s amazing Latkes recipe as featured in the award-winning The Depanneur Cookbook \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-its-lekker-south-african-shabbat-by-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/IMG_5728-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250517T183000
DTEND;TZID=America/Toronto:20250517T210000
DTSTAMP:20260606T020135
CREATED:20250421T204730Z
LAST-MODIFIED:20250425T160800Z
UID:143665-1747506600-1747515600@dev.thedepanneur.ca
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
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/KhaoSueyPic-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250510T183000
DTEND;TZID=America/Toronto:20250510T210000
DTSTAMP:20260606T020135
CREATED:20250421T185353Z
LAST-MODIFIED:20250425T161056Z
UID:143645-1746901800-1746910800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: "Pure Non-Veg" — Hidden Gujarat by Malav Naik
DESCRIPTION:2025 South Asian Spotlight\nNo\, Not all Gujaratis are strictly vegetarian\nGujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality\, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly\, this has led to food-based segregation for generations. Non-vegetarian communities face stigma\, discrimination\, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere\, making it clear who’s welcome and who’s not. \n“Pure Non-Veg” is my playful jab at this rigid mindset\, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it’s about recognizing Gujarat’s authentic\, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a Facebook group founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat’s rigid culinary mindset\, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination. \nCome hungry for bold flavors\, captivating stories\, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian\, and it’s high time we celebrate that delicious fact! \n*The meal will also be hosted by an expert on Gujarati and Parsi cuisine\, award-winning author Niloufer Mavalvala. She will help to bring context to the foods and will be available to answer any of your questions!  \nBera Samosa\, Chicken Dana & Bun\nBera Samosa\, a beloved specialty from Bhatiyar Gali in Ahmedabad’s Old City\, are bite-sized mutton samosas bursting with juicy minced mutton\, spring onions\, and subtle spices. Accompanied by Chicken Dana—crispy\, spiced chicken bites evocative of Japanese karaage\, yet deeply Gujarati in character—and served with a soft bun\, this trio captures the vibrant street-food soul of Ahmedabad. \nPatra Ni Machhi\nA signature Parsi delicacy featuring tender Pomfret coated in a vibrant\, aromatic green chutney of coriander\, garlic shoots\, and lavangya marcha (Thai green chilies)\, wrapped delicately in banana leaves and steamed until succulent. The Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes. \nKachi Keri no Baflo \nSince the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This is a traditional Gujarati summer drink made with tart raw mango pulp\, aromatic saffron\, earthy roasted cumin\, and caramel-sweetened jaggery. \nTapelu and Puri\nSurat’s iconic Khatri community dish\, tapelu\, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions\, garlic\, ginger\, and the distinctive ‘tapelano masalo.’ Paired with small\, fermented golden puris\, this dish is both a celebration and comfort food. Unlike many dishes\, Tapelu remains community-centered—rarely found in restaurants\, enjoyed typically only if you’re lucky enough to know a Khatri family or\, like me\, fortunate to grow up next door to them. \nZarda / Biranj\nZarda\, or Biranj\, is an aromatic sweet rice preparation\, gently cooked with saffron-infused milk\, sugar\, and studded with raisins\, pistachios\, and almonds\, crowned with shimmering silver foil.\n—– \n \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\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n 
URL:https://dev.thedepanneur.ca/event/supper-club-pure-non-veg-hidden-gujarat-by-malav-naik/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/MAY-10-Non-Veg-Gujurati-w_Malav.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250503T183000
DTEND;TZID=America/Toronto:20250503T210000
DTSTAMP:20260606T020135
CREATED:20250421T180308Z
LAST-MODIFIED:20250501T021955Z
UID:143631-1746297000-1746306000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: India in Season by Niharika Gupta
DESCRIPTION:2025 South Asian Spotlight\nThis five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu\, filled with all things green. \nHaem’s Table is named after Niharika’s maternal grandmother\, Hemlata—lovingly called Haem. Through Haem’s Table\, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities – currently in Toronto – her life has been shaped by a constantly changing backdrop of people\, places\, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. \n*The meal will also be hosted by Jo (Jayeeta) Sharma\, Associate Professor of Food Studies\, History\, and Environmental Humanities at University of Toronto. She will help to bring context to the foods and will be available to answer any of your questions!  \n—– \nMasala Focaccia & Chutney Compound Butter\nMakhan\, butter in Hindi\, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh\, homemade\, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child. \nMasala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid\, cutting school\, pretending to be sick. The focaccia is indented with onions\, roasted garlic\, and a tempering of ghee\, whole spices\, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies. \nChard Patta Chaat\nChaat\, a typical South Asian snack eaten year-round\, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others\, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite. \nChard Chaat is inspired by the traditional street-side winter staple Palak Patta (Spinach Leaf) Chaat. This version promises to be a crunchy\, spicy\, sweet\, and tangy dish like nothing you’ve tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney\, cumin-spiced yogurt\, tamarind-maple chutney\, chopped radishes\, chopped onions\, and chopped coriander. The kind of dish that’ll have you asking\, “Why don’t I eat chaat every day?” \nSpring Veg Stuffed Ramp Besan Chilla\nChilla an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from besan (chickpea flour). On Sundays\, she would stuff them with paneer (Indian cottage cheese) and seasonal vegetables\, and serve them with fresh cilantro chutney. \nRamp Chilla uses a batter made with ramps and chickpea flour\, and is stuffed with hung yogurt\, asparagus\, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (Both ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability\, spinach and mushrooms will be used as a substitution.) \nLamb or Mushroom Green Keema with Brioche Pav\nKeema\, minced meat in Urdu\, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai\, you’ll find this spicy curry served with pav—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India\, pav gained popularity across western Indian states starting in the ’60s. Since then\, it has remained a staple for mopping up curry across Mumbai. \nThis keema is inspired by the abundance of greens that begin appearing at Ontario farmers’ markets. The curry uses cilantro\, sorrel\, chives\, and pumpkin seeds to create an herby green base. It’s served with brioche pav\, toasted with butter\, chilli powder\, and cilantro leaves. The vegetarian keema is made with a mix of shiitake\, chanterelle\, and cremini mushrooms—their deep umami complements the herby curry beautifully. \nChai Crème Brûlée with Parle G\nChai\, milky black tea steeped with spices like cardamom\, clove\, and ginger—is more than just a drink. In the Indian subcontinent\, every morning begins with a piping hot cup. Each household makes its chai differently\, so no two recipes are alike. In my house\, chai is gingery\, heavily perfumed with cardamom\, and always sugar-free. It’s always served with Parle G\, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks. \nChai Crème Brûlée reimagines this iconic pairing as a creamy custard\, spiced with ginger\, cloves\, cardamom\, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai\, it’s served with Parle G on the side.\n—– \nNiharika Gupta is a self-taught cook\, passionate about locally sourced seasonal ingredients.  Named after her grandmother\, Haemlata\, she runs “Haem’s Table“\, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5\, she enjoys reading food history and watching birds. @haemstable \n  \n—– \nJo (Jayeeta) Sharma (Cantab 2002) is an Associate Professor of Food Studies\, History\, and Environmental Humanities\, a Fellow of the Royal Geographical Society\, and with Professor Marney Isaac\, (co)Director of the Sustainable Food & Farming Cluster at the University of Toronto. She  leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal Global Food History (Routledge). She is also co-editor of the Culinaria food book series at the University of Toronto Press\, and editor of the Empires in Perspective book series (Routledge). She is a founding member of the Culinaria Research Centre at the University of Toronto and an elected Board Member of the Association for the Study of Food and Society (ASFS). She is part of the Scarborough Food Network\, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association. \nJo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways\, empires\, post-colonial and global Asia diasporas\, mountain ecologies and societies\, food systems and plantation labour\, street vendors\, commodity capitalism\, and historical soundscapes of city food. She is the author of Empire’s Garden (Duke/Permanent Black 2011/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire\, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure.  She is PI and co-PI for several global research projects\, including a SSHRC Partnership Development Grant\, a SSHRC Connections Outreach Grant\, and a SSHRC Insight Development Grant. Projects’ details can be found here: https://www.utsc.utoronto.ca/projects/feedingcity/toward-food-sovereignty/ \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-india-in-season-by-niharika-gupta/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Palak-Patta-Chaat.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250426T183000
DTEND;TZID=America/Toronto:20250426T210000
DTSTAMP:20260606T020135
CREATED:20250407T232614Z
LAST-MODIFIED:20250425T205901Z
UID:143367-1745692200-1745701200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Laalima – Dinner at My Nani Ghar by Rashmi Singh
DESCRIPTION:2025 South Asian Spotlight\nThis three-course family-style menu honours the rustic\, bold flavours of Bihar\, a northeastern state in India where mustard takes centre stage\, garlic is never held back\, and fennel sweetens the finish. With Laalima\, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved\, someone made your favourite food before you even asked. \nNamed after Rashmi’s own Nani (grandmother)\, Laalima is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her Nani Ghar\, shaped by slow\, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans\, running barefoot on the grass\, and the scent of garlic and mustard oil drifting in from the kitchen. \n—– \nThe journey to my Nani’s home begins here… \nWelcome Drink\nA floral\, bubbly welcome drink (non-alcoholic) – a flower syrup is mixed with sparkling soda infused with rose-mogra (jasmine) and lime – It’s like stepping barefoot onto grass at the cusp of summer. \nAmuse-Bouche\nA salty-sour surprise to awaken your palate and nudge you gently into the hills of Yercaud. Raw mango with salt and chile to be enjoyed in one bite. Just like Nani used to begin every meal — simple\, and impossible to forget. \nदाल पीठा\nDal Pitha Rewritten – Crispy Lentil & Seasonal Greens Croquettes [veg]\nCrisp croquettes inspired by the traditional Bihari dal pitha (steamed dumpling) are stuffed with spiced chana dal and seasonal greens. They are served with a sweet-smoky tomato chutney and a lightly pickled onion dressing for balance. \nलालिमा की स्पेशल चिकन करी\nLaalima Ki Chicken Curry\nA bold and rustic chicken curry slow-cooked and layered with whole garlic pods and warm spices. A deeply personal recipe from Rashmi’s Nani Ghar\, where garlic and mustard oil always take center stage.\n– or –\nलालिमा की आलू-सोया तरकारी\nLaalima Ki Aloo Tarkari – Laalima’s Special Potato Curry [veg]\nA hearty vegetarian curry made with potatoes and a seasonal vegetable\, dum-cooked with whole garlic pods and rustic spices. \nपूआ\nPua – Banana and Fennel Pancakes\nSoft\, mildly sweet\, pan-fried pancakes made with whole wheat flour\, jaggery\, mashed banana\, and fennel seeds. A beloved Bihari delicacy\, pua is often made during festivals. With a tender centre\, it walks the line between dessert and comfort — and pairs beautifully with spicy\, umami-laden dishes\, creating the perfect balance of heat and sweetness on your plate. \nभात\nBhaat – Steamed Ghee Rice\nFluffy basmati rice finished with ghee\, made to soak up bold curries and balance spices. \nAccompanied by whipped yogurt \, raw onion rings\, slit green chilies\, and lemon wedges — all essential side notes to balance heat and acidity at a traditional Bihari meal. \nमखाना मूस और ठेकुआ\nMakhana Mousse with a Thekua Surprise\nA creamy mousse made from ghee-roasted makhana (foxnuts)\, infused with cardamom\, and sweetened with jaggery. It’s topped with a delicate\, crisp thekua wafer\, a nod to Bihar’s beloved festival biscuit. Guests crack through the wafer to uncover the mousse beneath — a playful\, nostalgic finale that bridges tradition and surprise.\n—– \nRashmi Singh is an Executive Events and Communications Specialist based in Toronto — a storyteller at heart\, both in her work and in her kitchen. Born into the rich food traditions of Bihar and raised on the warmth of her Nani & Ma’s cooking\, she now shares those memories and flavours through her culinary Instagram page\, Spoonful with Rashmi. @spoonfulwithrashmi \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-laalima-dinner-at-my-nani-ghar-by-rashmi-singh/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Rashmi-mangoes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250419T183000
DTEND;TZID=America/Toronto:20250419T210000
DTSTAMP:20260606T020135
CREATED:20250331T195117Z
LAST-MODIFIED:20250418T020325Z
UID:143265-1745087400-1745096400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tasting South India: Sadya by Shilpa Kotamarthi
DESCRIPTION:2025 South Asian Spotlight\nA sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays\, birthdays\, weddings and temple festivals\, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice)\, dozens of elements are artfully arranged: curries\, chutneys\, pickles\, sauces\, and sweets\, with the most elaborate versions clocking in at over 64 dishes! \nTonight’s host is Shilpa Kotamarthi\, a serial food entrepreneur who founded South Indian coffee brand Madras Kaapi\, as well as Mystery Eats\, a roving mystery dining experience\, and most recently\, Paati on the Block\, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the sadya to The Depanneur. \nIn addition to the full menu below\, and in the spirit of keeping the ‘mystery’ in ‘Mystery Eats’\, there will be some special items revealed only during the meal! \n—– \nGuntur Idlis \nSmall\, puffy and tender steamed cakes made from a fermented rice and lentil batter\, drizzled with ghee and spiced with guntur podi (a powder made from Guntur’s famous red chilies)\, served with a spicy peanut chutney. \nPanakam \nA traditional South Indian drink that serves as a palate cleanser\, made with jaggery\, black pepper\, and cardamom\, often used as a temple offering. \nThoran \nA dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage\, but other versions can include a multitude of vegetables and sometimes beans. \nVankaya Koora  \nEggplant simmered and cooked with a blend of ginger\, green chillies and coconut. \nKootu \nA popular\, slow cooked vegetable and lentil stew with roasted spices. \nBeetroot Pachadi \nGrated beets in a yogurt sauce\, seasoned with curry leaves and lentils. \nRasam \nA light\, tangy South Indian soup made with tomatoes\, pepper\, lentils. \nParupu Payasam \nA sweet pudding made with jaggery (unrefined sugar)\, rice and lentils and topped off with nuts and saffron \nSadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well. \n—– \nShilpa Kotamarthi the force behind Madras Kaapi and Mystery Eats\, is now launching Paati on the Block\, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals.\nshilpakotamarthi.com  | @paationtheblock  |  @kaapikween \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-kerali-sadya-by-shilpa-kotamarthi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/sadya.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250418T183000
DTEND;TZID=America/Toronto:20250418T210000
DTSTAMP:20260606T020135
CREATED:20250317T182317Z
LAST-MODIFIED:20250418T165527Z
UID:142941-1745001000-1745010000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Diasporist Third Seder & Cabaret by Emily Zimmerman
DESCRIPTION:Join The Dep’s resident vegan maven Emily Zimmerman (and her cabaret singer alter ego\, Goldie Luxemburg) for a Passover dinner to tell our stories\, comfort our hearts\, fill our bellies\, and remind us to keep fighting the good fight. \nThe first two nights of the Jewish holiday of Passover are celebrated with a seder: a ritual meal with symbolic food\, prayers\, songs\, activities for children\, and the telling of the story of the exodus from Egypt\, a millennia-old parable of liberation. These meals are shared with ones extended family and close friends. In modern times\, some Jews have started observing a Third Seder with members of their community\, guests\, and friends\, often to focus on the state of the world\, and how to use the Passover story as inspiration to fight for freedom and social justice in our own lifetimes. \nEmily’s annual vegan Third Seder was a mainstay of the Depanneur’s calendar for years. We even staged a virtual one during the worst of the COVID19 shutdowns\, with participants receiving delivered meals\, and eating together over a zoom channel. We’re delighted to be able to celebrate it in person to the new-and-improved Depanneur this year. In a time of increased instability and global tension\, can we grow stronger in hope\, in strategy\, and in our mission for justice\, in this millenia-old ritual of shared food\, song\, and storytelling? Expect delicious plant-based Jewish home cooking and playfully subversive performances.\n—– \nGolden Root Vegetable Soup\nwith hazelnut crema\, matzoh balls\, and crispy veggie gribenes. (Can be nut free on request.) \nManoomin (Wild Rice) Salad\nwith parsley\, mint\, lemon\, cranberries\, and local sumac \nPedder’s Pie\nCaramelized onions and mushrooms layered in seasoned mashed potatoes and broiled until the top is crispy. Served with a shallot and wild mushroom jus\, and lemony greens. \nRussian Tea and Cherries\nsmoked-and-spiced black tea and coconut milk custard\, with cherry compote\, and matzoh toffee. \n[menu is vegan and kosher for passover]\n—– \nPassover is about the idea of liberation\, and there can be no meaningful change\, or learning\, without joy\, hope\, and transgression. In that spirit\, there will be performances by local drag/burlesque/cabaret artists of Jewish and Palestinian backgrounds: Amuse Boosh\, Butt Mitzfa\, Chella Bella\, and Goldie Luxemburg. We’ll break (unleavened) bread together\, make art together\, and see how the ancient ritual of this holiday can help spur us on to needed change. \n \nGoldie Luxemburg is a wisecracking\, torch-singing\, leftist rabble-rousing performer of burlesque and cabaret. She takes the art form back to its roots in vaudeville and Yiddish theatre\, in Union Halls and Girlie shows. Call her the Revenge of the Red-Hot Mamas. @goldieluxemburg \nMeet Chella Bella\, Toronto’s half-Arab\, half-ghost\, burlesque extraordinaire! By day\, she gracefully floats through the air as a trained aerialist\, but when the sun sets\, she transforms into the frantically fabulous freckled feline of the city’s burlesque underworld. @chellachellabella \nAmuse Boosh serves up a “taste” of her journey of self-expression—a delectable blend of movement with meaning and resilience through joy. Through beauty and the spirit of liberation\, she invites everyone to savour the unity that binds us all. @amuse_boosh_ \nButt Mitzfa (they/them) is a Jewish genderqueer drag and burlesque performer and DJ who makes grrls\, bois\, theys and goys scream OY VEY. Join Butt Mitzfa on their coming (out) of age journey with glitter\, camp and Jewish lore that your Bubby didn’t teach you. Find them at @butt.mitzfa on Instagram. @butt.mitzfa\n—–\n \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-third-seder-by-emily-zimmerman/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Mushroom-Shepherds-Pie-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250413T183000
DTEND;TZID=America/Toronto:20250413T210000
DTSTAMP:20260606T020135
CREATED:20250317T150432Z
LAST-MODIFIED:20250317T152128Z
UID:142930-1744569000-1744578000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fat RICE by Rocheller Batuigas
DESCRIPTION:Fat RICE is a passion project of Rocheller Batuigas\, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian.\n—– \npasimula // beginning \nFat Kid Salad\nRocket\, with crunchy adobo corn nuts\, panutsa peanut brittle\, sweet mango\, sour pomelo\, shaved red onions\, and a sharp good local Gouda. Served with brown butter and calamansi vinaigrette. \nAn homage to the fat kid in all of us. A salad incorporating stories of my time in Canada working with great local ingredients and also (still) discovering my identity as a Filipino in Canada. Inspired by Chef Brad Long and my time at Evergreen Brickworks\, I incorporate greens\, grains\, nuts\, fruits\, and cheese with brown butter vinaigrette with calamansi\, creating a rich and unctuous dressing that binds everything together. \nBreaking Blood Dinuguan\nPork Blood Stew – pork blood\, vinegar\, ginger\, garlic\, chillies. Dip with puto rice cakes. \nDinuguan is a traditional Filipino stew made from pig’s blood with offals in a vinegar-based rich gravy with aromatics of ginger and garlic. Often served with sweet and spongy puto to dip into dark and rich gravy. Break “bread” with fluffy puto strewn in with gouda cheese and dip it in slightly spicy\, porky\, sour\, and rich dinuguan. \nsa gitna // in the middle \nCrispy & Crunchy Kare Kare\nCrispy pork belly\, garlic fried rice\, thick peanut sauce\, shrimp paste\, roasted eggplant\, long beans\, bok choy\, crushed peanuts and crispy garlic. \nA variation of a Filipino centuries-old recipe of braised meats (oxtails\, shank\, tripe\, pork hock\, etc.). My version is to make a bold and unctuous peanut sauce laced with the umami rich bagoong (fermented shrimp paste) with carefully cooked eggplant\, long beans\, and bok choy. Atop the sauce and vegetables\, we lay down crispy roasted pork belly to contrast the varying textures. A must is a side of more bagoong to add salt\, adjust the seasoning\, and bring additional complexity to the dish. \nChicken Inasal\nMarinated and grilled chicken\, garlic atchara pickles\, black pepper cucumber pickle\, chicken fat\, spicy vinegar \nChicken marinated in lemongrass\, garlic\, ginger\, chilies\, vinegar\, and brown sugar. Charred and served with garlic atchara pickles\, which are made from green papaya\, carrots\, and garlic\, as well as my mom’s simple black pepper cucumber pickle. Side of flavoured chicken fat with annatto and spicy vinegar. \nGarlic Fried Rice\nGarlic\, garlic\, and garlic \nShrimp Sinigang Brodo\nShrimp and Sour Tamarind Broth \nA clean broth made of tamarind and infused with shrimp. This version of sinigang is focused on the sabaw (broth)\, which is mouth puckeringly sour to cleanse your palate in between bites. \ntapus na // it’s over \nSticky Butter Toast with Saging Latik\nButter and coconut sugar toast served with saba bananas\, brown sugar\, coconut milk\, and rum sauce. Served with queso “dirty” ice cream and smoked Maldon salt. \nSticky buttered and sugared toast served atop saging latik saba bananas cooked in coconut milk\, sugar\, and rum. Finished with queso “dirty” ice cream\, which street vendors peddle handmade ice cream with varying flavours like ube\, mango\, and queso (cheese) in the Philippines.\n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-fat-rice-by-rocheller-batuigas/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/chicken-inasal-scaled.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250412T183000
DTEND;TZID=America/Toronto:20250412T210000
DTSTAMP:20260606T020135
CREATED:20250307T205852Z
LAST-MODIFIED:20250409T143432Z
UID:142645-1744482600-1744491600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead the profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nPay It Forward\nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of The Depanneur+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every IFL dinner are gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nWhy no menu?\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250405T183000
DTEND;TZID=America/Toronto:20250405T210000
DTSTAMP:20260606T020135
CREATED:20250309T205455Z
LAST-MODIFIED:20250310T153809Z
UID:142704-1743877800-1743886800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Filipino Kamayan with Maria Polotan
DESCRIPTION:Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, typically eaten by hand without plates or utensils.  Join Maria Polotan\, the Dep’s go-to authority on authentic Filipino cuisine\, for a fun hands-on foray into the unique culinary experience of kamayan.\n—– \nThis meal will be kamayan-style\, served communally on banana leaves over a mound of rice with a selection of condiments\, to be eaten with one’s hands.  \nLumpiang Hubad/Sariwa\nMany of you may already be familiar with lumpia\, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling\, a melange of sautéed veggies like shredded green papaya\, carrots\, bean sprouts and herbs\, is the star. Called a hubad (naked) or sariwa (fresh) roll\, the filling is served separately alongside thin\, fresh wheat wrappers and crisp lettuce\, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce. \nGinataang Hipon\nAlmost like a dry curry\, this dish features whole\, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry\, the flavours have concentrated\, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands. \nHumba\nRich pork belly marinated is overnight in garlic\, miso\, fermented black beans\, soy sauce\, cane and black vinegars\, brown sugar\, chilies\, star anise\, black pepper\, and cilantro then slowly braised until fork tender\, earning it the name “sweet-smelling pork”. \nLangka Rendang (V)\nRendang is well known dish of the Maranao\, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat\, but this version made with green jackfruit braised in a spicy coconut milk sauce\, is completely vegan. \nServed with steamed jasmine rice\, and acharang papaya\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, ginger \nBibingkang Cassava (V\, GF)\nA rich\, sticky cassava cake made with cassava\, coconut milk and sugar. \nPaceincia\nA light\, sweet meringue cookie that is ubiquitous in nearly every panaderia (bakery) in the Philippines.\n—– \n$79 + HST \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @lamibymamalindas\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-filipino-kamayan-with-maria-polotan-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/kamayan.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250329T183000
DTEND;TZID=America/Toronto:20250329T230000
DTSTAMP:20260606T020135
CREATED:20250126T231100Z
LAST-MODIFIED:20250329T150000Z
UID:141777-1743273000-1743289200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. \nFresh\, local seasonal vegetables like squash\, tubers\, leeks\, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes\, all served family-style to evoke the conviviality and sharing that marks the generous\, social spirit at heart of the Haitian table. \nThis dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records\, including cumbia\, kompa\, zouk\, rara\, gaita\, and more. \n \nCheck out Chef Marc’s recipe from The Depanneur Cookbook \n—– \nSalade Joumou\nA nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nLegim Ak Sos Pwa (Beef –or– Vegan)\nLuscious braised beef short ribs (optional)\, are served with legim\, a vegetable stew that is a popular staple in Haiti; creamy eggplant\, chayote squash\, carrots\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. It is paired with sos pwa\, a silky black bean sauce that is one of the most indelible of Haitian comfort foods\, diri blan (white rice)\, and Marc’s incredible homemade pikliz\, a bright and fiery side of pickled cabbage\, carrots and peppers. \nCafé & Chokola \nA delicious improvisation on the dark\, rich flavours of Haitian chocolate and coffee. \n—– \n$89 + HST\nBYOB; no corkage fee \n—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @choptimecatering\n—–\nTrust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fuelling movement.\n@trusttheprocesspress | @olasconola | @lupinore\n—– \n\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/supper-club-sos-pwa-by-marc-kusitor-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/SOS-PWA-legumes-Marc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250328T183000
DTEND;TZID=America/Toronto:20250328T210000
DTSTAMP:20260606T020135
CREATED:20250303T020013Z
LAST-MODIFIED:20250303T142852Z
UID:142565-1743186600-1743195600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Shaqan Il Fatr by Fatima Khlifi & Zeyneb Rejeb
DESCRIPTION:All around the world\, Muslims are celebrating the month of Ramadan with fasting\, prayers and fabulous late-night meals known as iftar (called shaqan il fatr in Tunisia). Tonight\, on the eve of Eid\, the big celebration marking the end of a month of fasting\, cousins Zeyneb and Fatima are excited to share this great menu of traditional dishes that showcase Tunisia’s distinctive blend of Mediterranean and Berber culinary traditions. \nAs an Iftar must begin after sunset (~7:30pm)\, tonight’s event will feature a special\, hands-on cooking demonstration! Everyone will be invited to participate in the preparation of two classic Tunisian dishes: stuffed dates\, and Brik à l’Œuf\, a quintessential  Tunisian street food.\n—– \nTmar (DIY)\nHoney-sweet Tunisian Deglet Nour dates filled with nutty sesame halva (called chamia in Tunisia) and nuts are a traditional way to break the Ramadan fast\, as well as a cherished symbol of Tunisian hospitality. Served with specially imported traditional Tunisian beverages. Everyone will get an opportunity to participate in the preparation of these little treats. \nBrik à l’Œuf (DIY; vegetarian option available)\nBrik is a Tunisian dish consisting of thin warka pastry wrapped around a variety of fillings. In Brik à l’Œuf\, a whole raw egg is included with tuna\, potato\, cheese\, harissa and parsley\, before it is carefully fried until golden and crisp. There is an old Tunisian custom where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom can eat it without spilling any of the egg yolk\, he may marry the bride! Guests will have the opportunity to learn how to fold their own brik. \nChorba Frik \nThis comforting and nourishing Tunisian soup is made with smoky frik (aka freekeh\, cracked green wheat) and chickpeas in a rich broth of tomatoes\, garlic\, and fragrant Tunisian spices like tabel-karouia\, a blend of coriander and caraway. \nSlata\nA crisp and refreshing Tunisian chopped salad\, a mix of tomatoes\, cucumbers\, onions\, and green apple\, lightly dressed with olive oil\, lemon juice\, and fresh herbs. \nMakrouna bel Salsa\nPasta is a big part of Tunisian cuisine; Tunisians are the second largest consumers of pasta in the world after Italy. A hearty and comforting dish\, it features large macaroni known locally as telefone in a rich tomato sauce infused with garlic\, Tunisian spices\, and a touch of heat of harissa. It is served topped with tender braised chicken or a vegetarian version with chickpeas\, potatoes\, and peppers. \nMakroud\nA signature North African dessert\, makroud are semolina pastries filled with a sweet\, spiced date paste that have been fried until golden\, and then soaked in mix of honey and fragrant orange blossom water. \nMaghrebi Mint Tea\nA soothing and aromatic mix of green tea and fresh mint leaves\, served hot and sweetened to taste\, is a perfect way to end a meal. A garnish of pine nuts is a uniquely Tunisian variation on this popular North African beverage.\n—– \n$79 +HST \n—–\nZeyneb Rejeb and Fatima Khlifi are cousins that grew up in two different countries — Zeyneb in Tunisia and Fatima in France — but reconnected in Toronto in Toronto when Zeyneb moved here to pursue her PhD at the University of Toronto. They bonded over their Tunisian roots and memories of spending summer holidays together in Tunisia\, and started gathering friends to share enjoy and Tunisian dishes rarely seen in Toronto. You can follow them on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @faticookinmix_canada where she works with Thermomix\, showcasing this innovative culinary appliance by cooking international foods \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-shaqan-il-fatr-by-fatima-khlifi-zeyneb-rejeb/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/maxresdefault-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250322T183000
DTEND;TZID=America/Toronto:20250322T213000
DTSTAMP:20260606T020135
CREATED:20250205T194734Z
LAST-MODIFIED:20250212T131006Z
UID:141943-1742668200-1742679000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Luca by Chef Dave Mottershall
DESCRIPTION:After many years racking up accolades in top kitchens across the country (2012 PEI Chef of the Year for one)\, Chef Dave Mottershall blazed a trail through Toronto a decade ago with his widely acclaimed pop-up Loka Snacks and first-of-its-kind\, Kickstarter-backed Loka on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops and imaginative dinners. Now after several year back out East\, he has returned to Ontario and is gearing up to launch Luca\, a new\, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria\, Emilia-Romagna\, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works.\n—– \nAntipasti\nYellow fin tuna tartare\, shaved house cured beef bresoala\, tuna tonnato sauce\, allumette potato frites\nVegetarian: Beet tartare\, sun dried tomato aioli\, pickled peppers\, allumette potato frites \nPrimi\nSeared ‘nduja\, hand-rolled leek ash cavatelli pasta\, Tuscan kale\, basil pangrattato\nVegetarian: Carrot with Calabrian chili\, cavatelli pasta\, Tuscan kale\, basil pangrattato \nSecondi\nRoasted bavette steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini\nVegetarian: Roasted cauliflower steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini \nDolce\nHazelnut gelato\, amaretti cookie \n—– \n$99 (+HST) \n—– \nChef Dave Mottershall is an award-wining Chef known for his dedication to supporting the farm-to-table food movement. After more than a decade working in kitchens coast-to-coast\, he landed in Toronto in 2014\, where he hosted a run of popular pop-ups and charcuterie workshops at The Dep. Shortly thereafter he launched Loka\, Canada’s first Kickstarter-funded restaurant (The Dep was a backer!)\, which went on to be named Best New Restaurant (NOW). Dave has since returned to PEI for a stint working alongside Chef Michael Smith\, and most recently has been teaching culinary students at Georgian College while he gears up to launch an exciting new contemporary Italian concept\, Luca\, in Barrie with The Common Hospitality Group. @Chef_Rouge
URL:https://dev.thedepanneur.ca/event/supper-club-luca-by-chef-dave-mottershall/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/02/chef_rouge-tuna-tataki-copy.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250321T183000
DTEND;TZID=America/Toronto:20250321T210000
DTSTAMP:20260606T020135
CREATED:20250302T231226Z
LAST-MODIFIED:20250320T191509Z
UID:142558-1742581800-1742590800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sephardic Shabbat by Alissa Kondogiannis
DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nIn North America\, the majority of Jews come from the Eastern European Ashkenazi tradition; reasonable as they make up more than 80% of Jews worldwide. Unsurprisingly\, this has informed many ideas of Jewishness in popular culture: things like Yiddish\, Klezmer music\, delicatessens\, or the black garments of Orthodox Jews. Yet there is a whole other experience of Judaism much less familiar\, the Sephardic Jewish traditions of Spain and Portugal. The Spanish Inquisition and the expulsion of Jews from the Iberian peninsula in the 15th Century created a geographic diaspora of Jewish people\, sending many north and east into Europe\, and others south into North Africa and the Middle East. Over time this led to a divergence in culture\, dress\, language\, traditions\, and of course\, food. Yet the fundamental Jewish rituals remained\, including that of Shabbat\, the Friday night dinner marking the beginning of the Sabbath\, the day of rest. \nSephardic food still hews to the tenets of Kosher law\, but reflects the cultures and ingredients of the Mediterranean and the its cultures. Vibrant colours\, piquant flavours\, and complex spices mark a Jewish food very different than the kind that was imported from places like Poland\, Ukraine and Russia; a cuisine where hummus and couscous is as familiar as bagels or brisket. This is food close to Alissa’s soul\, the food that she craves when she eats out and that she makes for herself at home\, that evokes the Mediterranean flavours of the Greek side of her family. Join us for a lovely meal showcasing the diversity\, richness and vibrancy of the Sephardic tradition.\n—– \nMoroccan Carrot Salad\nShredded raw carrot\, with the tang of lemon\, the fire of harissa\, and the complex aromas of cumin\, paprika\, cinnamon and coriander. \nHummus\nEven though it has now become a global supermarket staple\, the authentic\, homemade version of this light\, creamy chickpea and tahini dip cannot be beat. \nMatbucha\nA slow roasted North African dip made with sweet peppers and hot peppers\, tomatoes and garlic. \nGreen Schug (Zhoug)\nA spicy condiment made of cilantro\, green chilies and cardamom especially popular in Yemen. \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission \nSlow-Roasted Chicken with Preserved Lemons and Olives \nEvoking the fragrant tagines of Morocco\, this chicken is marinated with onions and preserved lemons\, ginger\, turmeric and ras-el hanout then slow cooked with plump green olives.\nVegetarian: Roasted Cauliflower  \nJewelled couscous\nFine couscous studded with dried fruits\, seeds and nuts \nHawaij-spiced Roast Sweet Potatoes\nA fragrant Yemeni spice blend\, hawaij starts with cumin\, black pepper\, turmeric and cardamom\, but has countless variations. It pairs beautifully with the sweetness of the potatoes\, then garnished with earthy tahini and silan (sweet date syrup). \nMa’aroud\nRolled semolina cookies filled with a sweet mixture of dates and cinnamon and scented with rosewater. Served with dried fruit\, nuts\, and fruit tea.\n—– \n$79 +HST \n—– \n\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen \n\n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sephardic-shabbat-by-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/04KITCH-superJumbo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250316T180000
DTEND;TZID=America/Toronto:20250316T210000
DTSTAMP:20260606T020135
CREATED:20250221T183741Z
LAST-MODIFIED:20250312T003110Z
UID:142197-1742148000-1742158800@dev.thedepanneur.ca
SUMMARY:DIY Syrian Iftar with Rahaf Alakbani
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Syrian culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nRamadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Iftar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. But beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! \nThe Depanneur invites you to join us in the making and sharing of a traditional Syrian Iftar dinner\, prepared with love by Rahaf Alaakbani\, the talented cook and musician who helped The Dep establish Newcomer Kitchen in 2016. \nNote: Please keep in mind that no food or drink will be served until sunset (7:30pm)\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis red lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nMaqluba مقلوبة [chicken & beef]\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nS’fouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio\, served with coffee or tea. \n—– \n$89 +HST\n—– \n\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/diy-iftar-with-rahaf-alakbani/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/maqulba-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250315T183000
DTEND;TZID=America/Toronto:20250315T213000
DTSTAMP:20260606T020135
CREATED:20250222T213045Z
LAST-MODIFIED:20250314T140540Z
UID:142265-1742063400-1742074200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Bologna Pasta Project by Peter Roberts
DESCRIPTION:By now everyone’s familiar with Ragu Bolognese — it has become on of the best known pasta dishes in the world — but there are so many more unique\, local recipes in the region that are equally remarkable. Dotted around Bologna\, in a few small shops\, home kitchens and restaurant kitchens\, you will still find sfoglini rolling pasta by hand\, according to tradition. They are the makers of sfoglia\, what Bolognese call their egg pasta dough and it is the foundation for one of Italy’s most beloved regional cuisines. For one city\, Bologna’s cuisine is an embarrassment of riches. \nMany years ago\, Peter Roberts fell in love with the city of Bologna and its marvellous food. Since then\, he’s been back almost every year to study with a family of master pasta makers in the city to learn the traditional techniques and recipes. This is where he truly began to appreciate how the quality and texture of handmade pasta cannot be replicated by machine. Tonight he showcases several of the region’s unique\, local pasta dishes in an homage to the food and people of Bologna.\n—– \nTortellini in Brodo\nBologna’s most iconic dish\, but one that’s difficult to find outside the city. Delicate meat filled pasta\, floating in a rich\, flavoursome broth that takes about 16hrs to prepare. Sublime. \nRagu Bolognese with hand-rolled Tagliatelle\nA slightly modified version of my teacher’s ragu recipe. The tagliatelle are made from free range eggs and organic Italian soft wheat flour. An absolute classic for a reason. \nBalanzoni\nA lovely shade of green from fresh spinach\, this large filled pasta is stuffed with ricotta\, mortadella and various seasonings. Dressed in a butter sauce and parmesan\, this is a much adored dish that’s Bolognese to the bone. \nTiramisu\nA very good\, very classic version using a secret I got from the chef at my favourite tavern in Bologna.\n—– \n$79 + HST \n—–\nWhen not running a small woodworking shop called Gute\, Peter Roberts heads up the Bologna Pasta Project\, a pop-up passion project showcasing the artisan pastas of Bologna\, making handmade pasta by special order\,\nbolognapastaproject.com | @bologna_pasta_project \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-bologna-pasta-project-by-peter-roberts/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/02/balanzoni-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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