Supper Clubs

Cuba has a remarkable history. Consider that Havana was a diverse, multicultural, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world, from Spain and the Americas, to Africa, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.

Join Malav Naik for a tea party like no other; a deep dive into the history of chai and its customs. You'll discover a variety of easy ways to make delicious, fresh, authentic chai at home! The workshop will also feature tutorials on how to make some popular, traditional chai time snacks. Along with the hands-on tutorial, you will also get a chai making kit to take home and a compilation of delicious recipes.

Many 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.

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 […]

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.

After many years working in top kitchens across the country (2012 PEI Chef of the Year, among other accolades), 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.

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). Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this great menu of traditional dishes that showcase Tunisia's distinctive blend of Mediterranean and Berber culinary traditions.

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 […]

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.