Supper Clubs

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, eaten by hand without plates or utensils.  This particular kamayan feast features another spectacular Filipino speciality: lechon — a whole roast young pig — the unforgettable centrepiece of many Pinoy celebrations. Join us for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.

In many Italian households, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it their own way, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.

This lovely dinner celebrates this vital chapter in The Dep's history, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada's new citizens. In a fitting twist, this meal will take place in the new Solutions Salon at the Centre for Social Innovation Spadina, just down the hall from Newcomer Kitchens offices. It all began with an invitation into The Dep's kitchen, and tonight we are invited to celebrate in their new home.

Montreal has always been an indelible part of The Depanneur's DNA, and more fundamentally, who I am. This is evident from obvious things like the name to subtler details like the long-standing tradition of being a BYOB venue (a concept entirely foreign to Ontario) and the spontaneous, unpretentious character of the place. I am absolutely delighted to return to the city that inspired it all and have a chance to celebrate with old friends in my old quartier. In addition to a fabulous meal by Nantha Kumar, this extra special event will feature live musical performance by Malachi Vale and DJ sets by Andy Williams.

Tonight two Dep alumni and Depanneur Cookbook contributors, Dali Chehimi and Fatima Khlifi, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market, flavours deeply woven into the life and memories of every Tunisian.

To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. We have invited Chefs Taylor Parker and Matthew Knight-Barton — the pair behind The Dep's subversive Canada Day Supper Clubs — to lead ongoing monthly residency at The Depanneur. It is an honour and privilege to create a space where these chefs can combine their considerable culinary talents to explore the possibilities of an elevated, communal dining experience rooted in First Nations traditions.

Tonight two Dep alumni and Depanneur Cookbook contributors, Dali Chehimi and Fatima Khlifi, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market, flavours deeply woven into the life and memories of every Tunisian.

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.

The opportunity to cook fresh from the farmers' market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. I've offered to go up for the weekend and cook for my chums, and we've decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer's Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it.