Supper Clubs

French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of classic French dishes that evoke the timeless sophistication of the Parisian bistro.

And what better way to connect with the soul of Paris than through chanson, the beautiful, nostalgic songs of Edith Piaf, Jacques Brel, Charles Aznavour and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Oulette and her band to provide the quintessential Parisian soundtrack for the evening.

This event takes place at CSI Spadina, 192 Spadina Ave., Suite 501 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 […]

The Depanneur is proud to launch 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 create 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 a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.

In Mexico, a cenaduria is a small, unassuming place most often run by a family, serving casual fare like pozole and tostadas. There are a countless number of these little spots, each one a repository of family recipes and local traditions, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina's Kitchen evokes the spirit of the cenaduria with a very special pozole recipe, passed down across multiple generations, along side a few other authentic specialities from her home state of Nayarit in western Mexico.

If you want to get close to the Balkan soul, you will most likely find it gathered around a table, sharing stories, laughter, and the flavours of home-cooked meals passed down through generations. For this event, Milka Subotic of The Spicy Balkan has curated a menu that features her family's homestyle recipes, showcasing the rich culinary traditions of the Balkans. We invite you to join us for a night of good food, great company, and the joy of sharing a rich and deep heritage. Whether you’re reminiscing about flavours from your own childhood or discovering these dishes for the first time, this family-style dinner promises to be a memorable experience.

Kazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks. Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.

The Depanneur is proud to launch 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 create 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 a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.

As a local grower, miller and processor of artisanal Mexican corn, beans and chiles, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself, and processed by hand in the traditional manner. 

Step into an evening where food transcends its role as nourishment, becoming a lens through which we explore identity, culture, and history. In this supper club, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India, Vietnam, and China. Personal reflections and realizations about being Canadian accompany each course.

Nayla Ghandour's love of food and song has taken her on an extraordinary journey around the world. Join us for a night of delicious Lebanese food, lovingly prepared and shared, accompanied by a selection of contemporary international pop, jazz, soul and blues vocals performed by The Singing Mama herself.