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DTSTART;TZID=America/Toronto:20250628T183000
DTEND;TZID=America/Toronto:20250628T210000
DTSTAMP:20260728T234515
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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-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:20250704T183000
DTEND;TZID=America/Toronto:20250704T213000
DTSTAMP:20260728T234515
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:20250705T183000
DTEND;TZID=America/Toronto:20250705T210000
DTSTAMP:20260728T234515
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:20250712T183000
DTEND;TZID=America/Toronto:20250712T210000
DTSTAMP:20260728T234515
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:20250913T183000
DTEND;TZID=America/Toronto:20250913T210000
DTSTAMP:20260728T234515
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:20250920T183000
DTEND;TZID=America/Toronto:20250920T210000
DTSTAMP:20260728T234515
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:20251011T183000
DTEND;TZID=America/Toronto:20251011T210000
DTSTAMP:20260728T234515
CREATED:20250718T150347Z
LAST-MODIFIED:20250718T150347Z
UID:145355-1760207400-1760216400@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-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
END:VCALENDAR