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DTSTART;TZID=America/Toronto:20250314T183000
DTEND;TZID=America/Toronto:20250314T210000
DTSTAMP:20261104T163530
CREATED:20250223T210921Z
LAST-MODIFIED:20250224T005535Z
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SUMMARY:MASTERCLASS: Discovering Chai by Malav Naik
DESCRIPTION:Move over “Chai Tea Latte”!\nIt’s time to learn what really makes a proper cup of Chai. \nIn the last few years corporate chains and trendy cafés have taken the complex flavours and aromatic spices of Indian “Chai” and marketed them into a mainstream\, worldwide phenomenon. But along the way they’ve lost sight of the deep roots and remarkable diversity of tea as it is enjoyed in India. Born as an act of revolt against colonial arm twisting\, this delicious\, storied beverage is complex in flavour and rich in history. And there are a million and one ways to make it! Every region in India has its own special way; each with slight changes in the spice mix\, brewing technique and use of sweeteners. \nJoin chai fanatic and enthusiastic culinary historian 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. \nIntro to Chai \nWhat is Chai?  • History of Chai • Chai in contemporary South Asia • Chai in Indian pop culture \nSNACK BREAK! \nChai Making 101: Introduction to the Chai Flowchart\nAdvanced Chai Making Tutorial: Ginger & Lemongrass Chai  • Irani Chai • Iced Chai\nGroup Activity • Q & A \nSNACK BREAK! \nIntroduction to chai snacks\nRecipe demonstration • Q & A  • Chai Kit distribution\n—– \nSNACKS \nButter Biscuits – crisp\, buttery cookies with a signature flaky texture and rich\, savory flavor.\nChai Rusks – crisp\, twice-baked bread slices perfect for dunking\, with a light\, crunchy texture and a subtle sweetness.\nMawa Cake – Mawa Cake is a rich\, cardamom-scented tea cake with a dense\, buttery crumb made from reduced milk.\nAll the biscuits (cookies) and cakes mentioned here are some of the bestsellers at Dotiwala Bakery\, a Surat institution with a 200 year history. I grew up eating these\, especially with chai. My family would always have a jar of Dotiwala cookies or cakes in the pantry that was enjoyed with afternoon chai. Dotiwala Bakery was started by a Parsi family who took it over from the Dutch. It has a rich history of inventing unqiue baked goods that are famous worldwide. \nMaska Bun & Bombay Grilled Sandwich\nMaska Bun — a soft\, fluffy bun slathered with rich butter — is synonymous with the ‘kitli’ culture of Ahemdabad\, Gujarat. ‘Kitli’ or ‘Chai Kitli’ are roadside tea stalls that are omnipresent in the city of Ahemdabad. Each street has one or sometimes multiple kitlis that serve piping hot chai all day long. Along with chai\, they also have other snacks and often sell loose cigarettes as well!\nThe Bombay Grilled Sandwich is a grilled\, buttery toastie is layered with spiced potatoes\, chutney\, veggies\, and melted cheese; it is not always a chai time snack but extremely popular and loved nonetheless! \nGaram Nashto\nHandwo is a savory\, spiced Gujarati cake made from fermented lentil and rice batter\, with a crispy crust and soft\, flavourful interior. Gujaratis love their tea time snacks\, a mark of the famed Gujju hospitality. Whenever we would have guests over\, my mother would insist on making some ‘garam nashto‘ for them with chai. Literally translated\, it means ‘fresh hot snacks’. She’d make the distinction as she wouldn’t want to serve readymade biscuits from the market with her chai… that’s way too basic 😉\n—– \n$79 +HST \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. They are also a food history enthusiast\, always finding ways to impart cultural and historical knowledge with every dish they serve. @the_khalnaik \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/masterclass-discovering-chai-by-malav-naik/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250308T183000
DTEND;TZID=America/Toronto:20250308T213000
DTSTAMP:20261104T163530
CREATED:20250217T185234Z
LAST-MODIFIED:20250308T204704Z
UID:142141-1741458600-1741469400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Lo Cubano by Chef Fayad Martin with live Cuban music by Papalote
DESCRIPTION: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.\n—– \nCrema de Vegetales\nA warming soup of vegetables reflecting Cuba’s mixed African and Spanish history\, seasoned with garlic\, onion\, cilantro and parsley. \nTostones & Pico de Gallo\nCrispy\, twice-fried plantains\, a Cuban classic\, served with a zesty pico de Gallo fresh tomato salsa. \nRopa Vieja\nOften considered the national dish of Cuba\, ropa vieja translates to “old clothes\,” evoking the long\, thin strips of pulled beef used in the dish. A resourceful use of cuts like brisket\, it’s slow-cooked in a tomato-infused sofrito with garlic and spices until very tender\, and often garnished with peppers or olives. \nMasas de Cerdo & Mojo Criollo\nChunks of marinated pork are fried until caramelized and slightly crispy. These rich\, succulent morsels highlighted by mojo criollo\, a bright\, tangy sauce of  naranja agria (sour orange\, a Cuban citrus fruit somewhere between an orange and a lime) with plenty of garlic\, herbs and onions. \nMoro Rice & Yuca Frita\nIn Cuba\, the classic combination of black beans and white rice earned the nickname Moros y Cristianos\, evoking the intertwined histories\, cultures\, and conflicts of the Moors and Christians in Andalusian Spain. Yuca (aka cassava or manioc) is a root vegetable native to South America and widely cultivated in tropical regions. A staple food source for many Indigenous peoples\, yuca also became a key ingredient in the cooking of enslaved Africans in Cuba. Fried until golden\, with a crispy exterior and soft interior\, they remain a popular snack and side dish throughout the Caribbean. \nCasquitos de Guayaba & Buñuelos Cubanos\nCasquitos means “little helmets” in Spanish\, referring to the appearance of the halved and hollowed guavas in this dish. This traditional Cuban recipe combined local ingredients with colonial Spanish techniques for preserving fruit by simmering in a sugar syrup with spices. The small\, sweet cups are filled with a cream cheese for rich and decadent dessert. Buñuelos Cubanos are delightful\, crispy donuts made from cassava & sweet potatoes flavoured with cinnamon and anise.\n—– \n$89 +HST \n—–\nFayad Martin is a professional Cuban chef with over 20 years of experience\, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana\, Cuba for many years\, and is now bringing his skills\, warmth and hospitality to Toronto through pop-up and private dining events across the GTA.\nhavanacheftable.com | @HavanaChefTable \nPapalote is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno\, with its seductive blend of folkloric poetry and complex rhythms\n@papaloteband\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-lo-cubano-by-chef-fayad-martin-with-live-cuban-music-by-papalote/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250301T183000
DTEND;TZID=America/Toronto:20250301T210000
DTSTAMP:20261104T163530
CREATED:20250124T142557Z
LAST-MODIFIED:20250124T142557Z
UID:141726-1740853800-1740862800@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-2/
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:20250222T183000
DTEND;TZID=America/Toronto:20250222T213000
DTSTAMP:20261104T163530
CREATED:20250127T190332Z
LAST-MODIFIED:20250220T145358Z
UID:141799-1740249000-1740259800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paella Mixta by José Arato
DESCRIPTION:You might know José Arato\, owner and Head Chef of Pimentón\, from his long-standing residency serving paella at Brickworks Farmers Market. Tonight you can join him for an elegant Spanish meal centred around his signature dish. Paella is the quintessential Spanish food of celebrations. Originating in Valencia\, but with countless regional variations\, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice\, saffron\, pimentón (Spanish paprika)\, olive oil and the paellera\, the wide\, shallow\, purpose-built pan from which the dish gets its name. \nTapas\nTapas are the selection of small shared appetizers that are prologue to many Spanish meals\, enjoyed with friends over drinks.\nPan Tumaca | a kind of Catalan bruschetta\, Pan con Tomate is ubiquitous in Spain\, with many local variations\, but always featuring crusty bread\, juicy tomatoes and good quality olive oil;\nPimientos de Padron | a very popular Spanish tapas of thin-skinned green Galician Padron peppers sauteed in olive oil and sprinkled with salt; fresh Asian Shishito peppers make a very close substitute and are more readily available in Toronto.\nSpicy Marinated Olives | a selection of Spanish olives marinated with spices\, lemon and garlic. \nChicken & Seafood Paella\nThis slightly non-traditional twist on paella features both fresh chicken and a mix of shrimp and mussels\, with a sofrito base of red peppers\, green beans\, garlic\, tomato\, parsley\, cooked with short-grain Spanish Bomba rice in a paprika and saffron-infused chicken stock. \nArtichoke & Mozzarella Salad \nA crisp\, refreshing romaine lettuce salad garnished with marinated artichokes and fresh mozzarella\, with a lemon\, thyme\, pepper & olive oil dressing. \nFlan\nA popular Spanish dessert similar to crème caramel\, it is an impressively rich cream & egg custard inverted to reveal the golden caramel that has formed at the bottom.\n—– \n$79 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience José’s Mediterranean flavours every weekend. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-paella-mixta-by-jose-arato-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/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250221T183000
DTEND;TZID=America/Toronto:20250221T210000
DTSTAMP:20261104T163530
CREATED:20250131T174955Z
LAST-MODIFIED:20250131T175016Z
UID:141853-1740162600-1740171600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gut Shabbos by Alissa Kondogiannis
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFor 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. \nWe kick off with the food that is closest to Alissa’s heart\, the flavours of her bubby’s cooking\, Ashkenazi food born in the shtetls (Yiddish: “little towns”) of Northeastern Europe. This the most familiar kind of Jewish cooking in North America — things like matzoh ball soup\, gefilte fish\, brisket\, challah and bagels — since the vast majority of Jews here are emigres from this tradition. Centuries of village life in Poland\, Ukraine and Russia forged a sturdy\, warming cuisine of deeply comforting dishes built from modest ingredients\, perfect for a chilly February evening. \nNote: this meal contains no dairy\, as per the kosher prohibition of serving milk and meat at the same meal. That said\, the brisket will not be sourced from a kosher butcher. All dishes except for the brisket are vegetarian.\n—- \nChallah\nWhole\, freshly-baked\, braided challah breads for sharing at each table; an essential part of a Shabbos meal. \nDeli Coleslaw and Pickled Veg\nPlenty of cabbage and pickles speak the realities of Eastern European winters\, and the preservation techniques that kept vegetables available all year long \nMushroom Barley Soup\nForaged mushrooms are an important part of the foodways of Eastern Europe\, and hearty barley is one of the oldest domesticated grains in the world\, cultivated in the region for millennia. \nSlow Cooked Brisket with Onions\nBeef brisket\, with its large size and long cooking time\, is more of a celebratory dish in Ashkenazi tradition for special occasion and big gatherings. In Jewish custom\, the hindquarters of the steer is not kosher\, meaning that Jews have always had fewer cuts to choose from. Brisket was also cheaper as its tough texture requires long\, slow cooking at a low temperature\, but this could be used to the advantage of Jewish cooks. They could set it to cook on Friday\, leave it untouched on the Sabbath when work was prohibited\, and then have it ready to eat on Sunday. Large scale immigration of Ashkenazi to the United States in the late nineteenth century saw brisket become a beloved part of New World Jewish cuisine\, both traditionally slow-baked\, and also with corned beef and pastrami becoming Jewish deli staples.\nVegetarian option: Jackfruit brisket; definitely not traditional\, but very tasty nonetheless. \nKasha Varnishkes \nNutty buckwheat\, another ancient grain\, is combined with farfalle (“bow tie”) noodles\, crispy caramelized cabbage\, and onions in this now-classic American-Jewish dish\, that evolved as a sort of deconstruction of Russian buckwheat dumplings. \nWinter Vegetable Kugel \nKugel is an interesting dish\, a sort of baked pudding based on either potatoes or noodles that can be either savoury or sweet. This savoury version features grated potato\, parsnip\, turnip\, and onions combined to form the perfect casserole companion to our brisket dinner. \nPoppyseed Babka\nBabka\, one of Alissa’s signature specialities\, is a decadent\, dessert version of challah\, a tender bread loaf swirled through with a sweet filling — in this case a paste of poppy seeds — and lacquered with a shiny sugar glaze; served with 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—– \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/supper-club-gut-shabbos-by-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250215T183000
DTEND;TZID=America/Toronto:20250215T210000
DTSTAMP:20261104T163530
CREATED:20250121T145119Z
LAST-MODIFIED:20250214T191534Z
UID:141632-1739644200-1739653200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: That's Amore by Anthony Sestito
DESCRIPTION:The perfect Valentine’s Day dinner doesn’t ex…\nChef Anthony Sestito\, head chef of Pastaio\, makes some of the best artisanal pasta in the city. But sometimes his extensive experience working in French and Italian fine dining in North America and Italy\, gives him the itch to do something extra special. And what better excuse to show off a little than an exquisite Valentine’s Day dinner for lovers only? A marriage of Chef Anthony’s personal and professional background the menu leans into Italian-inspired dishes\, showcasing favourite local ingredients and a bit of dazzling technique to create an unforgettable meal. \nNote: this meal is envisioned as a series of sharing platters for two\, but we are happy to accommodate singles\, polycules or vegetarians on request.\n—– \nAntipasti \nBurratini with Roasted Ontario Concord Grapes\, Aged Balsamic & Roasted Walnuts\nToasted Herbed Focaccia\nWarm Spiced Olives\nThis dish shows off one of Chef Anthony’s favourite Wisconsin cheeses\, paired with local grapes and homemade focaccia inspired by time spent in Naples learning pizza-making techniques\, \nPrimi \nTruffle + Ricotta Stuffed Pappardelle with Parmigiano Fonduta & Fresh Truffles\nA showstopper of pasta making skill\, a hand-shaped pasta ‘rose’ is stuffed with fresh ricotta\, draped in a light Parmesan cream\, and lavishly adorned with fresh black truffle. \nSecondi \nGrigliata Mista with Roasted Potato & Swiss Chard\nA Florentine-inspired mixed grill that includes beef\, pork\, and chicken cooked over wood to suffuse them with an intoxicating smokiness\, then topped with garlic and rosemary infused olive oil\, and finished with Maldon salt. \nDolci \nRaspberry Tiramisu\nA fun twist on a classic for Valentine’s Day. \n—– \n$89 +HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto’s 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—– \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/supper-club-thats-amore-by-anthony-sestito/
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/2025/01/Thats-Amore-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250214T183000
DTEND;TZID=America/Toronto:20250214T183000
DTSTAMP:20261104T163530
CREATED:20250121T002049Z
LAST-MODIFIED:20250214T131429Z
UID:141621-1739557800-1739557800@dev.thedepanneur.ca
SUMMARY:Valentine's Day SUPPER CLUB: Metaphysical Meat Joy by Mikiki
DESCRIPTION:Roses are red\nGender is performative\nLet’s make Valentine’s Day\nLess heteronormative \nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for their 5th annual Drag Valentine’s Day Dinner. An immersive and interactive food experience unlike any other\, teetering tipsily between drag cabaret\, performance art\, academic lecture\, political protest\, and dinner party. Served in full drag regalia and interspersed with songs\, this collision of high-concept dining and low-brow humour is a Valentine’s Day that is fearless\, funny\, and truly provocative. \nRead more about Mikiki in this feature essay from The Depanneur Cookbook  \nPioneering performance artist Carolee Schneemann and her colleagues first performed Meat Joy at the First Festival of Free Expression in Paris in May of 1964. A group of men and women\, stripped to their underwear\, danced and writhed around with each other on plastic sheeting\, while rubbing raw fish\, chicken\, and sausage\, as well as wet paint\, onto their bodies. The work was simultaneously erotic\, disgusting\, comic\, choreographed\, and spontaneous. Meat Joy was a celebration of the flesh that verged on ecstatic ritual. \nMikiki picks up where this leaves off\, playfully digging into the places where food intersects inwardly with our senses\, memories and identities\, and outwardly with the politics and economics of production and consumption.\n—– \nAmuse bouche (literally); a little something to amuse your mouth. Shiso leaf with puffed rice\, candied chilies and Pop Rocks. \nSome palate cleansing action\, TBD \nChawanmushi (Japanese steamed egg custard) with gravy paint\, sprouted fenugreek seeds and tong ho (chrysanthemum leaves) \nWhitefish poached in kreung (Cambodian yellow curry paste)-infused oil\, with a saltfish & brewis (East Coast hardtack) purée\, dried shrimp & surimi salad \nCzernina (Polish blood soup) with gluten-meat and noodles \nGrass jelly with pork floss cookies \nFoie gras macaron with mincemeat gelée & meat cream \n—– \n$89 +HST \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/valentines-day-supper-club-metaphysical-meat-joy-by-mikiki/
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/2025/01/mikiki-blood-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250207T183000
DTEND;TZID=America/Toronto:20250207T210000
DTSTAMP:20261104T163530
CREATED:20250120T214827Z
LAST-MODIFIED:20250120T214827Z
UID:141611-1738953000-1738962000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Afghan Sofra by Frishta Ghafoori
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFor more than two millennia\, Afghanistan was a place where important trade routes between India\, China\, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine influenced by that of Persia\, India and Mongolia\, but with style all its own. One symbol of Afghan hospitality is the sofra\, a woven cloth or spread upon which food is served. In a broader sense it has come to mean the kind of convivial family meal associated with Islamic cultures\, and is where we\, half a world away\, get the idiom of ‘putting on a big spread’. Tonight Frishta Ghafoori will share a lovely selection of traditional Afghan dishes\, all infused with this spirit of hospitality.\n—- \nDaal\nStarting with this simple\, comforting red lentil soup with cumin and black pepper is the perfect way to warm up on a chilly winter night. \nBolani Kachalu\nBolani are a style of stuffed\, pan-fried breads from Afghanistan. Similar to Turkish gozleme or Syrian shamborak\, they feature thin dough folded into large\, half-moon shape — in this case filled with a spiced potato mixture — and then griddled until crispy. It’s served with a creamy cilantro and yoghurt chutney. \nChalaw Do Pyaza\nDo pyaza (or dopiaza) is a traditional lamb dish close to the Afghan heart. It gets its name from the Persian for “two onions” because of the combination of the luscious caramelized onion gravy in which the meat is slowly cooked and the bright\, pickled onions which are added at the very end to contrast and complement to the richness of the lamb. It is served with delicate white rice alongside dal masoul\, simply cooked yellow split peas\, and salata\, a refreshing afghan chopped salad with tomatoes\, cucumber\, cilantro\, onion\, and lemon.\nVegetarian: Lobya chalaw – Soft kidney beans cooked in a rich tomato base with caramelized onions. \nCream Roll & Kahwah\nA delicate pastry cylinder stuffed with rich cream is an idea works just about anywhere\, from Hungary (krémes) to France (roulé à la crème) to Japan (kurimukorone). The Afghan version\, with light crispy puff pastry and sweetened whipped cream is dusted with icing sugar and garnished with chopped pistachios. It is served with kahwah\, a fragrant Afghan tea infused with saffron and cardamom. \n—– \n$79 +HST \n—– \n \nFrishta Ghafoori originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favorite part is trying all the local delicacies. \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/supper-club-afghan-sofra-by-frishta-ghafoori/
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/2025/01/dopiaza.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250201T183000
DTEND;TZID=America/Toronto:20250201T210000
DTSTAMP:20261104T163530
CREATED:20241228T174639Z
LAST-MODIFIED:20241231T171041Z
UID:141351-1738434600-1738443600@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/
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:20250125T183000
DTEND;TZID=America/Toronto:20250125T210000
DTSTAMP:20261104T163530
CREATED:20250105T105750Z
LAST-MODIFIED:20250122T150056Z
UID:141378-1737829800-1737838800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon & Lhundup Gyatso
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nLosar is a Tibetan word that means New Year; lo meaning ‘year’ and sar meaning ‘new’. Tibetan New Year always falls on a new moon in the first two solar terms (one of the twenty-four periods in traditional Chinese lunisolar calendars that begins with the winter solstice). The observation of the new year involves eight main activities such as: cleaning the house\, eating reunion dinner\, exorcising ghosts\, offering sacrifices\, fetching water\, visiting neighbors\, hanging prayer flags\, and burning pine branches. Like any important festivity\, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nIt’s hardly surprising that Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings.\n—– \nKhapse with Po Cha\nThese lightly-sweet\, crispy\, fried cookies are traditionally served to kick off a New Years celebration. They will be served with one of the most distinctive Tibetan beverages\, Po Cha (butter tea) a rich\, savoury tea mixed with butter (traditionally yak butter\, alas not available in Canada)\, milk and salt. \nTibetan Lentil Soup\nPiping hot\, hearty lentil broth with subtle curry spices\, served with some of TC’s homemade kimchi on the side. \nKotey Momos [meat & vegan]\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried (kotey) for an extra special bit of golden crust. There will be 4 kinds of momos (2 meat\, 2 vegetarian) for sharing: beef & onion\, chicken\, mixed vegetable\, and potato & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal (a tangy pickled cabbage salad)\, TC’s fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil with Qiabadi\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead. Steamed rice is mixed with butter and a mixture of dried fruits\, and served with fresh yogurt. It is accompanied by Qiabadi (Tibetan sweet tea)\, Sweet black tea with ginger \n—– \n$79 +HST \n—– \nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. These days\, together with her partner Lhundup Gyatso\, they share traditional Tibetan/Himalayan cuisine under the banner of TC’s Tibetan Momo. They offer handmade momos and condiments made from local ingredients sourced from various farmers they work alongside at various local farmers’ markets around the city. @tctibetanmomos \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/supper-club-losar-tibetan-new-year-by-tsewang-chodon-lhundup-gyatso/
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/2025/01/MOMOS_TCMOMOS_TIBETAN_NEPALESE_DEP-COOKBOOK_KH_FEB-24-65-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250119T183000
DTEND;TZID=America/Toronto:20250119T213000
DTSTAMP:20261104T163530
CREATED:20241228T204856Z
LAST-MODIFIED:20250101T172442Z
UID:141358-1737311400-1737322200@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Mexican Taco Party with Mariel González
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 Mexican 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. \nJoin Mariel González\, the passionate cook and creator behind Catrina’s Kitchen\, for an immersive culinary experience that brings the vibrant flavours of Mexico to life. This is your chance to learn the foundation of authentic Mexican cooking while having a blast in the kitchen! \nIn this hands-on workshop & dinner\, you’ll learn how to make four authentic taco fillings (chicken\, shrimp and 2 vegetarian) along with an introduction to the art of crafting corn tortillas from scratch\, the secret of a truly amazing taco. You’ll discover a wide range of quick and easy traditional sides and garnishes\, and toast to your success with a homemade aqua fresca. We’ll end on a sweet note with Catrina’s Kitchen irresistible cookies and a cup of warm chocolate Champurrado. Whether you’re a seasoned foodie or a curious beginner\, this fun\, hands-on event will teach you new skills\, deepen your appreciation for Mexican culture\, and leave you with a full heart and stomach.\n—– \nChicken Mole: A beloved Mexican dish with pre-Hispanic roots\, mole combines a rich blend of chilies\, nuts\, seeds\, and chocolate for a complex and velvety sauce. It’s a celebration of Mexican culinary ingenuity and tradition. \nCamarones a la Diabla: Spicy\, bold\, and irresistible\, these shrimp are cooked in a fiery chili sauce. This dish showcases the balance of heat and flavor that Mexican cuisine is famous for. \nCalabacitas con Elote: A comforting vegetarian filling featuring tender zucchini and sweet corn. This dish highlights the vibrant flavours of humble ingredients and is a staple in Mexican home cooking. \nPastor Mushrooms: A plant-based twist on the iconic tacos al pastor. Meaty mushrooms are marinated in a blend of dried chilies\, pineapple\, and spices\, offering a flavorful and satisfying filling. \nFresh Corn Tortillas: Participants will learn how to make these from scratch\, embracing an essential Mexican tradition and the foundation of every great taco. \nSides & Garnishes: Frijoles de la Olla (Traditional Mexican-style beans)\, Guacamole\, Pico de Gallo\, Salsa Verde Cruda\, plus lots of extra goodies like: Totopos (fried tortilla chips)\, Grilled Pineapple\, Pickled Onions\, Lime Wedges\, Crumbled Cotija\, Chopped Cilantro\, and Catrina’s Kitchen Salsa Macha \nAgua de Jamaica: A refreshing hibiscus iced tea with a balance of tart and sweet\, a quintessential Mexican drink. \nPolvorones: Delicate Mexican shortbread cookies that melt in your mouth\, the perfect sweet ending to the meal. \nChampurrado: A warm\, chocolatey drink thickened with masa and infused with cinnamon\, offering a comforting and authentic finish to the experience. \n—– \n$89 + HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\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/diy-dinner-party-mexican-taco-party-with-mariel-gonzalez/
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/2024/12/20220826154338-spicy-20baja-20shrimp-20tacos-20img-206.jpeg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250118T183000
DTEND;TZID=America/Toronto:20250118T210000
DTSTAMP:20261104T163530
CREATED:20241228T020205Z
LAST-MODIFIED:20250110T145807Z
UID:141321-1737225000-1737234000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEritrea\, together with its neighbour Ethiopia\, are home to many ancient\, complex and diverse societies. Different ethnic groups inhabit ecosystems ranging from coastal Red Sea lowlands to fertile mountainous highlands\, arid deserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. More than 90 languages are spoken across the countries (some by only a few thousand people)\, primarily Amharic\, Tigrinya (in Eritrea and the North) and Afaan Oromo. \nFor those familiar with Ethiopian/Eritrean restaurant menus\, the names of dishes most often appear as Amharic transliterations (but can still vary a lot as there is no official system) regardless of the actual mother tongue of the business; we’ve added names in Tigrinya where possible [in square brackets]. \nTonight Asmait Merhatsion will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony\, one of the most cherished social rituals of daily life in Eritrea. \nBonus: both myself (Len) and my colleague Neil Coletta have been long-time fans and collectors of Ethiopian music of the 70’s & 80’s\, and will put together a special playlist for tonight’s dinner.\n—– \nKitfo ክትፎ\nEritrean/Ethiopian ‘beef tartare’; finely chopped raw beef seasoned with korarima (Ethiopian black cardamom\, aka Grains of Paradise)\, mitmita (red chili powder)\, and nit’ir qibe [tesmi]\, clarified butter infused with a host of spices\, served with injera crisps \nKaye Sir ቀይሥር\nBeetroot salad\, served with injera crisps. \n— \nTypically a family meal features a large platter lined with homemade injera\, a slightly sour fermented flatbread made from teff\, a tiny\, highly nutritious grain endemic to Eritrea/Ethiopia\, topped with a colourful selection of different meat and vegetable dishes. The food is traditionally eaten by hand\, with guests sharing the communal platter (optional). \nDoro w’et ዶሮ ወጥ\nChicken in a rich\, onion-based sauce (kulet) infused with spicy *berbere (*a complex\, homemade spice blend unique to each chef)\, and topped with a hard-boiled egg. Often considered the national dish of Ethiopia\, and served on holidays or special occasions. \nTibs ጥብሲ [Tibsi/Qulwa]\nSmall cubes of beef\, fried in nit’ir qibe (spice-infused ghee) with onions\, tomato\, ginger\, garlic\, and other spices. \n— \nDevout Ethiopian Christians observe more than 200 fasting days\, during which they eat no meat and refrain from eating until noon; others may only fast during Lent. This tradition of t’som megeb (fasting food) provides a large selection vegetarian dishes. \nShiro ሽሮ\nA thick paste of chickpea flour cooked with a blend spices\, ginger\, garlic\, onion\, and tomato. It’s often called metin shiro\, where metin means measured\, suggesting that one must combine just the right amount of spices to create the perfect flavour profile. \nMisr W’et ምስር [Ades]\nMisr (red) stews tend to be spicy from the addition of the characteristic hot berbere spice blend. This is one of the most well known\, with red lentils\, onions\, cumin\, tomato\, garlic\, and ginger. \nKik Alicha ምስር [Tumtumo]\nAlicha (yellow) stews are made without berbere\, thus not spicy\, and are often made with turmeric to enhance the colour. This classic dish features yellow split pea\, stewed with onion\, ginger\, garlic\, turmeric\, and black cardamom. \nAtakilt W’et አታከልት [Kawlo]\nAtakilt (vegetable) is another classic combination of cabbage [kawlo]\, onion\, carrot\, potato\, turmeric\, garlic\, and ginger. \nGomen ጎመን [Hamli]\nGomen (greens) are a staple dish\, made with collards or kale braised with onion\, garlic\, ginger\, tomato\, and spices. \nSalata ሰላጣ\nA fresh green salad of lettuce\, tomato\, onion and jalapeño in a simple\, tangy lemon dressing refreshes the palate and brightens up the whole platter. \n— \nThe meal will close with an introduction to the traditional Habesha coffee ceremony. Typically performed by the woman of the household when hosting relatives\, neighbours\, or honoured guests\, it is more than just a coffee break\, it’s an intimate ritual of social\, emotional and spiritual connection. Green coffee is first roasted over an open flame in a pan; the aroma of the roasting beans is an important part of the experience\, and sometimes incense is also burned. The coffee is then ground\, often using a traditional wooden mortar and pestle\, then brewed in a traditional long-necked clay pot (jebena) with a spherical base and pouring spout. Served in small handleless cups\, the coffee is served alongside a small snack such as popcorn or peanuts. \nFor tonight’s dinner Asmait has prepared her signature teff cookies with orange and cinnamon. \n—– \n$79 +HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.\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/supper-club-at-the-eritrean-table-by-asmait-merhatsion/
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/2024/12/image-asset.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241214T183000
DTEND;TZID=America/Toronto:20241214T210000
DTSTAMP:20261104T163530
CREATED:20241124T035502Z
LAST-MODIFIED:20241214T154308Z
UID:141036-1734201000-1734210000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nochebuena - Venezuelan Christmas by Luis Manuel Cordoba
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChristmas has always been my favourite time of the year; a time to forget about diets and to spend time with your loved ones. Navidad in Venezuela is by far the most awaited and important time of the year. El espíritu navideño can be felt all the way since mid-November\, when shops and bakeries start to decorate and put up their arbolitos (little tree). \nUnlike the United States and other countries\, in Venezuela San Nicolás isn’t the generous present giver. Instead\, every child excitedly waits for their presents to be brought by el Niño Jesús\, who arrives after the kids go to bed on Christmas Eve to bring presents for well-behaved children. Santa Claus is also an honoured guest in every Venezuelan home\, as he is the representation of the Christmas spirit. He is like el Niño Jesús’s sidekick when delivering presents. I still remember how exciting it was to wake up and find my presents near the pesebre (creche/nativity scene). Due to the strong Catholic tradition in Venezuela\, every home has its replica of the manger where Jesus was born. \nMy favourite part of Christmas is the food. I wait all year round to eat the traditional Christmas meal of hallacas\, pernil and pan de jamón. La hallaca is a sort of tamale made out of yellow corn dough\, filled with a beef\, chicken and pork stew embellished with raisins\, olives\, and capers\, which is then is wrapped in banana leaves\, tied with string and boiled. El pan de jamón (ham bread) is a brioche bread filled with smoked ham\, raisins and green olives\, and el pernil is a baked and glazed pork leg. La ensalada de gallina is a creamy chicken salad with potatoes\, carrots\, peas\, and mayonnaise. \nNochebuena\, after eating our plato navideño\, families sit together and open the presents from their amigo secreto (secret friend). Some days or even weeks before Christmas Eve\, each family member writes their name on small pieces of paper that are then folded and put on a jar from which everyone take turns to pick one and find out who you will be the secret friend of. On Christmas Eve\, you put your present underneath the Christmas tree and wait to find out who is your secret friend. \nVenezuelans cheer Christmas time up by the rhythm of gaitas\, a folk music genre which has roots in Zulia state in the western part of the country. It features distinctive instruments like the furruco\, charrasca\, tamboras\, the beloved cuatro\, with lyrics that range from serious social themes to funny\, popular jokes.\n—– \nChupe\nThe Venezuelan take on chicken soup\, usually with potatoes\, corns and fresh cheese or crema. \nHallaca\nTraditional Venezuelan corn tamales stuffed with 3 meats — beef\, pork and chicken — with olives\, raisins and peppers\, wrapped in banana leaves. \nEnsalada de Gallina\nVenezuelan chicken salad with potatoes\, carrots\, green peas and cilantro \nPan de Jamon\nA classic Venezuelan Christmas treat: tender brioche bread rolled around a mix of ham\, bacon\, olives and raisins \nPernil\nVenezuelan style roasted pork leg \nTorta Tres Leches\nVenezuelan-style sponge cake incorporating 3 kinds of milk\, with a whipped cream topping and cinnamon garnish.\n—– \n$79 +HST \n—– \nLuis Manuel Cordoba is a Venezuelan Chef from Maturin City who opened his first restaurant in 2001 in Mérida\, a culinary hub in Venezuela. Later\, he joined forces with his brother\, also a chef\, to establish a corporate catering company before moving to Toronto with his family in 2010. He quickly found himself working as the chef of Arepa Café\, Toronto’s premier purveyor of authentic Venezuelan arepas. In 2015\, they launched The Arepa Republic\, an award-winning food truck that serves delicious Venezuelan dishes at events across the GTA. @theareparepublic\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/supper-club-nochebuena-venezuelan-christmas-by-luis-manuel-cordoba/
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/2024/11/plato-navideno-696x418-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241207T183000
DTEND;TZID=America/Toronto:20241207T210000
DTSTAMP:20261104T163530
CREATED:20241111T192646Z
LAST-MODIFIED:20241124T200102Z
UID:140822-1733596200-1733605200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Traditions of the Filipino Kitchen by Maria Polotan
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Filipino may denationalize himself but not his stomach. He may travel over the seven seas and the five continents and the two hemispheres and lose the savor of home and forget his identity and believe himself a citizen of the world. But he remains ― gastronomically\, at least ― always a Filipino. For\, if in no other way\, the Filipino loves his country with his stomach. \n― excerpt from “Where’s the Patis?” by Carmen Guerrero Nakpil \nImage credit: Carinderia\, Illustration by José Honorato Lozano (1847)\, Biblioteca Nacional de España. \n—– \nThe cooking methods of the Philippines have been defined not just by its geography\, but also through centuries of trading and colonization. Traditionally souring agents – like vinegars or the multitude of sour fruits and vegetables found in the Philippines – provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat\, vinegar can be used to ‘cook’ food\, often done with seafood\, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths – like the adobo and paksiw\, or sour broths like sinigang. Filipinos also love to kinulob (steam)\, inihaw (grill) and ginisa (stir fry) – methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange. \nJoin Maria Polotan of Mama Linda’s for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines.\n—– \nKinilaw na isda\nKinilaw or cooking with a souring agent like vinegar is one of the oldest method of cooking in the Philippines. Fish just caught are cleaned and gutted\, then quickly dressed with juice of any sour fruit\, abundant in the islands\, or vinegar\, plus spices and aromatics. This version features fresh fish “cooked” in sukang tuba (coconut toddy vinegar)\, with lime juice\, ginger\, onions\, and fresh chilies. \nBatangas kaldereta\nKaldereta is derived from the Spanish word caldereta\, meaning “cauldron\, and refers to a popular kind of slow cooked meat stew\, and can be found served at just about every town fiesta. Chunks of beef\, usually brisket\, are braised for hours in equal amounts of onions\, garlic and spiced until fork tender. Maria’s favourite version of this popular dish eschews the usual additon of tomatoes\, instead finishes the dish with a touch of liverwurst and butter for a creamy\, rich texture. \nInsarabsab\nAs old as kinilaw\, inihaw (grilling)\, is another go-to cooking method in the Phillippines. Meats\, fish\, vegetables are cooked directly over the glowing embers of coconut husks creating an enticing\, smoky aroma. This is a killer version; grilled pork belly\, chopped then tossed with with red onions and chilies\, cane vinegar. \nBihon guisado (v)\nLong before Europeans accidentally landed in the islands\, Filipinos traded extensively with Chinese\, Malay and Hindi merchants creating the perfect opportunity to learn a thing or two about their food and ways of cooking. The Chinese influence in Filipino cuisine is most evident in stir frying as well as the many noodle dishes (pancit) popular throughout the country. A staple in any celebratory table\, bihon (thin rice noodles\, usually dried in the sun) are stir fried (guisado) with lots of garlic\, ginger and onions and full bodied broth\, topped with a with a melange of fresh vegetables like carrots\, cauliflower\, celery\, carrots\, cilantro and green onions. \nBulanglang (v)\nBraising in a pot with lots of liquid (often just water) is another thing adopted from the Chinese. A pot of this soup is a standby dinner for peasant families in Northern Philippines – slices of vegetables (usually picked from the garden) are added to simmering broth fragrant of lemongrass\, ginger\, onions and tomatoes\, and viola\, supper in a few minutes. Usually spooned over a bowl of rice and eaten with some fried or grilled salted fish. \nDinner is accompanied by achara (v) – from achar\, the South Indian word for pickled vegetables — a tangy\, homemade pickled green papaya condiment\, and steamed jasmine rice. \nMalagos Chocolate Cupcakes\nAmerican influence in Pinoy baking is undeniable. Every small town will have at least one bakery producing the quintessential “tasty” the local term for the loaf bread introduced by American soldiers\, along with the cookies and cakes. These fudgey cupcakes are topped with chocolate ganache made from cacao grown in the Philippines. \nPuto (v\,gf)\nHindi influence in Filipino cooking is low key but well entrenched; many rice-based sweets and snacks are of Hindi origins. Puto\, steamed cakes made from ground up rice grains\, a close cousin to the sanna and idli \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 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. @mamalindasto | @lamibymamalindas\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/supper-club-traditions-of-the-filipino-kitchen-by-maria-polotan/
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/2024/11/12916698_10154253478120283_6303453719895448208_o-e1731365595364.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241129T183000
DTEND;TZID=America/Toronto:20241129T210000
DTSTAMP:20261104T163530
CREATED:20241118T215832Z
LAST-MODIFIED:20241129T184701Z
UID:140918-1732905000-1732914000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Savouring Surat by Malav Naik
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThere is a famous Gujarati proverb\, Surat nu Jaman ane Kashi nu Maran. Literally translated it means “Dining in Surat and dying in Varanasi is the only way to heaven”. It refers to the long-standing reputation for culinary excellence that Surat\, a city of about 7 million on the Tapi River in the west Indian state of Gujarat\, is known for. Centuries of trade with both the East and the West\, flowing through its bustling port and fuelled by its famous textile and diamond markets\, have created a vibrant\, cosmopolitan food culture. Join us for an intimate dinner by proud Surti ambassador\, Malav Naik\, who will share his personal take on what makes the justly famous cuisine of this city so heavenly.\n—– \nChana Daal Samosa\nCooked chana daal with grated fresh coconut\, shallots and warm spices with a slight tang from aamchur (dried mango powder). \nSurti Idada\nSteamed rice flour and lentil batter with ginger\, green chillies and freshly cracked black pepper. \nMamna [meat]\nMinced goat meatballs with warm spices\, served with a lemon wedge and pickled onions.\n–or–\nDudhi na Muthiya [veg]\nSteamed bottle gourd snack made with wheat\, jowar (millet) and chickpea flour. \nJuwar na lot na Thepla\nThe winter or rustic version of the iconic Gujarati staple. This heartier version of a regular thepla gets its distinct earthy flavour from jowar (millet) flour and fresh methi (fenugreek leaves). Served with fresh makkhan (homemade butter)\, pickled fresh turmeric & mango ginger slivers. \nSurti Khawsa\nA Surti spin on Burmese Khao Soi\, this soup features lightly spiced coconut milk with ginger\, garlic shoots and Kashmiri chilli\, topped with crispy puri and noodles. \nUndhiyu Puri\, Shrikhand and Kadhi\nUndhiyu is Surat’s ode to the abundance of Fall/Winter harvest. A medley of root veggies – potato\, sweet potato and purple yam cooked in a herby\, spicy masala base\, along with surti papdi (a fresh green bean similar to snap peas). Served with shrikhand (sweetened strained yogurt)\, puri (fried wheat puffs) and Gujarati kadhi (yogurt based broth). \nCold Coco\nNo other city in India is as obsessed with chocolate milk as Surat. Surtis love their ‘Cold Coco’ – a delicious chocolate milk type drink that’s topped with cashews and served with crushed ice.\n—– \n$79 +HST \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—–\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/supper-club-savouring-surat-by-malav-naik/
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/2024/11/Gujarati-Kadhi-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241124T183000
DTEND;TZID=America/Toronto:20241124T210000
DTSTAMP:20261104T163530
CREATED:20241104T183658Z
LAST-MODIFIED:20241107T144708Z
UID:140554-1732473000-1732482000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Friendsgiving by Crystal Powell
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFriendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell\, Friendsgiving was something celebrated during her time in the military\, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful\, humble and know that each person would not be forgotten while being away from their loved ones\, or preparing to be shipped off to parts unknown to serve. \nGreat food\, good company and laughter was the motto. The mess hall became a place to come together; it didn’t matter what your station or rank was\, you left it at the door. For Crystal\, this was the time to remember\, cherish and be honoured to surrounded by the incredible men and women she admired. Inspired by this tradition and its many fond memories\, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends\, new and old. \n—– \nTruffle Cauliflower Soup (Vegan/GF)\nCaramelized shallots\, smoked parsnip\, roasted garlic\, smoked paprika oil\, fresh chives. \nThe Blue and White in the Sky\nGem lettuce\, romaine hearts\, silvered Bosc pears\, candied pecans\, Gorgonzola crumble\, lemon poppy seed vinaigrette \nBombay Butter Chicken\nSmoked habanero rub\, aRoqa tandoori yogurt\, naan crumble\n–or–\nGrilled Atlantic Salmon (GF)\nAvocado chimichurri salsa\, scallions\, fresh cilantro \nYukon Gold Puree\nwith roasted garlic\, chive (GF) \nFrench Green Beans\nwith whipped bone marrow beurre (GF) \nRoasted Heirloom Carrots\nwith Columbian coffee\, Maynooth maple\, sage (GF/V) \nSweet & Tart Ending\nLavender infused curd\, raspberry dust\, white chocolate crèmeaux\, black berry coulis\, butterfly pea foam\, fresh season blueberry compost \n—– \n$79 +HST \n—– \nCrystal Powell grew up in a family that shared a passion for food; her father was a pastry chef and her mother a graphic artist. After graduating with a degree in Culinary Management she worked her way up to become the Sous Chef at Casa Loma in 2010. After several years in different profession kitchens\, she decided to go out on her own with a few fellow chefs to found Kanvas in 2017.  kanvas.ca | @kanvaschefs \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/supper-club-friendsgiving-by-crystal-powell/
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/2024/11/friendsgiving.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241123T183000
DTEND;TZID=America/Toronto:20241123T210000
DTSTAMP:20261104T163530
CREATED:20241028T152002Z
LAST-MODIFIED:20241107T144708Z
UID:140347-1732386600-1732395600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony 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 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 my 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. \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 Dep+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 dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\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-anthony-knight-barton-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/2024/10/OCT-26-IFL-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241122T183000
DTEND;TZID=America/Toronto:20241122T210000
DTSTAMP:20261104T163530
CREATED:20241109T155619Z
LAST-MODIFIED:20241122T143912Z
UID:140792-1732300200-1732309200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Timing Is Everything — Dinner Dialogues by Tribe Toronto
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nLara and Natasha\, co-founders of Tribe Toronto\, craft and host intimate events designed to foster authentic connections. Their facilitated dinners bring together small groups of people to explore personal experiences around a shared theme. The evening flows with guided conversations over a family-style meal\, creating opportunities for guests to connect on a deeper level and build lasting connections. \nJoin Lara and Natasha for a unique dining experience — no small talk required — as they guide you through the evening with thoughtful questions that encourage real stories and open sharing. The theme for tonight is Timing is Everything. Life has a way of unfolding in unexpected ways\, and sometimes the right moment changes everything. This November\, our facilitated dinners explore stories of perfect timing\, missed chances\, and the serendipitous moments that shaped our paths. Through meaningful conversations\, guests will reflect on how timing—whether good\, bad\, or just right—has made a lasting impact on their lives. \nWith Lara’s enticing plant-based late fall harvest meal and Natasha guiding the evening’s conversations\, this will be a gathering full of flavour\, warmth\, and real connection.\n—– \nPlant Based Snacking Boards\nAn inviting spread of dips and spreads\, toasted nuts\, artisan crackers\, and fresh bread—perfect for mingling and starting the evening off right. \nRoasted Curry Carrot Bisque\nRich\, creamy carrot with a hint of curry\, offering the warm flavours of fall in every spoonful. \nAutumn Harvest Whole Roasted Cauliflower\nA striking centrepiece\, this cauliflower is roasted with warm spices and served on a bed of whipped feta\, topped with crispy spiced chickpeas\, a drizzle of maple tahini\, and a burst of chimichurri for extra flavour and texture. \nShepherd’s Pie\nHearty layers of savoury vegetables and lentils\, topped with smooth mashed potatoes—comfort food redefined. \nKale & Roasted Sweet Potato Salad\nCrisp kale meets roasted sweet potatoes\, all brought together with a vibrant dressing. \nChocolate & Berry Mousse\nA silky chocolate mousse with seasonal fruit reduction\, adding a balanced\, sweet finish to the meal. \nApple Crisp\nWarm spiced apples baked to perfection with a crunchy oat topping\, offering a cozy and classic end to the evening.\n—– \n\n$79 +HST \n—–\nLara\, co-founder of Tribe Toronto\, has been plant-based for over a decade\, channelling her creativity into crafting delicious\, satisfying meals inspired by seasonal and cultural flavours. Her travels have fuelled her passion\, as she’s taken cooking classes in every new city to uncover local history and culinary secrets. Now more rooted in Toronto\, she’s focused on creating spaces for genuine connections through Tribe’s events. \n\nNatasha\, co-founder of Tribe Toronto\, is dedicated to creating inclusive\, regenerative spaces that bring people together. With a background in human rights law and expertise in Diversity & Inclusion\, leadership coaching\, and personal development\, she’s all about championing people and fostering genuine connection. Known for her skill as a facilitator\, Natasha has a natural ability to guide conversations that allow everyone to feel seen and heard. Her love for travel and cultural exploration fuels her curiosity\, while her work with Tribe reflects her passion for empowering others. \nTribe Toronto is a community-focused events company dedicated to creating spaces for meaningful connections. We believe in the power of storytelling\, shared experiences\, and deeper conversations to bring people together and help them find their tribe. \ntribetoronto.com | @thetribe.toronto \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/supper-club-dinner-dialogues-timing-is-everything-by-tribe-toronto/
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/2024/11/PB-Fall-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241116T183000
DTEND;TZID=America/Toronto:20241116T210000
DTSTAMP:20261104T163530
CREATED:20241014T191324Z
LAST-MODIFIED:20241116T203303Z
UID:140040-1731781800-1731790800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night in Córdoba by Carole Nelson Brown
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA Night in Córdoba is an intimate supper club experience that will transport you to the heart of Andalusia\, offering a taste of Córdoba‘s rich culinary heritage. Set in a cozy\, candlelit atmosphere\, the evening showcases traditional dishes that highlight the region’s blend of Moorish\, Jewish\, and Christian influences. \nThe menu begins with Salmorejo\, a chilled tomato soup with garlic\, olive oil\, and a garnish of hard-boiled egg and jamón. Next\, we will taste Berenjenas Fritas\, crispy fried eggplant drizzled with honey\, followed by the hearty and flavourful Rabo de Toro\, a slow-cooked oxtail stew infused with wine and spices. The vegetarian option will be Espinacas con Garbanzos\, a smoky brais of chickpea and spinach. \nThe evening is a culinary journey through Córdoba’s history\, rounded off with Pastel Cordobés\, a pastry filled with sweet pumpkin and dusted with sugar. Traditional Spanish music and warm hospitality create the perfect ambiance for this unique dining experience.\n—– \n\n\nA selection of tapas upon arrival \nSalmorejo\nCold tomato bread soup with egg and Serrano ham \nBerenjenas Con Miel\nBreaded and fried eggplant drizzled with honey \nRabo de Toro\nOxtail stew with fried potatoes \n–or– \nEspinacas Con Garbanzos\nBraised chickpea and spinach \nPastel Cordobés\nTraditional dessert of puff pastry with candied squash\n—– \n$79 +HST \n—– \n\n\nCarole Nelson Brown has a remarkable 40-year career as a professional makeup artist to the stars. Carole embraced a mid-life transformation that took her from enhancing faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. As a cannabis chef\, she explored new frontiers in the culinary world. She currently works in catering and as a private chef.\n@mamashack \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/supper-club-a-night-in-cordoba-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/2024/10/default.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241115T183000
DTEND;TZID=America/Toronto:20241115T210000
DTSTAMP:20261104T163530
CREATED:20241016T175522Z
LAST-MODIFIED:20241115T145015Z
UID:140080-1731695400-1731704400@dev.thedepanneur.ca
SUMMARY:[Offsite] SUPPER CLUB: Parsi Bhonu by Niloufer Mavalvala
DESCRIPTION:This event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. (Address will be provided upon purchase of tickets)\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.\n—– \nPatra Ni Macchi\nFish layered with green coconut chutney\, cooked in banana leaves. \nDhun daar nay jhinga no patiyo\nA trio of lentils and rice\, served with a side of prawns cooked in a stew that is thikku-khattu-mitthu (spicy\, sweet\, and sour). \nRavo\nA traditional semolina and egg pudding \nVegetarian option available on request \n \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—–\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-bhonu-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Screenshot_20240423-1028442-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241109T183000
DTEND;TZID=America/Toronto:20241109T210000
DTSTAMP:20261104T163531
CREATED:20241028T005958Z
LAST-MODIFIED:20241107T144709Z
UID:140334-1731177000-1731186000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Singing Mama by Nayla Ghandour
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nNayla Ghandour’s love of food and song has taken her on an extraordinary journey around the world. A Lebanese expat living in Dubai during Covid\, Nayla began sharing videos on social media of herself cooking and singing — both lifelong passions — as a way of lightening the boredom of lockdown. The project was only ‘amateur’ in that it was done only for the love of doing it\, but became a source of real joy\, pride and connection. \nAround this time Nayla began the long\, complex journey of emigrating to Canada. A temporary stay in her hometown of Beirut was arranged as an interim measure. Unexpectedly an opportunity to open a restaurant appeared\, and although reticent at first —  she had no prior industry experience — she decided to take a leap of faith into this adventure. The menu was composed of all the dishes she loved to cook for her family\, spanning Lebanese\, Armenian\, Italian\, and Indian food. Her restaurant\, The Singing Mama\, soon became blur of singing\, cooking and hosting — a new home. \nUnfortunately the situation in Lebanon continued to deteriorate. Nayla’s family were granted an Express Entry Visa\, so they made the painful decision to close down and relocate for the sake of their children. Nayla’s own childhood was marked by war and bombing\, and she did not want her kids to experience the same trauma. Now in Canada\, Nayla hopes that cooking and singing will continue to offer pathways to new friendships\, as well as a connection to memories and traditions. \nJoin us for a night of delicious food\, lovingly prepared and shared\, accompanied by a selection of contemporary international pop\, jazz\, soul and blues vocals performed by The Singing Mama herself.\n—– \nEech Salad\nIn this classic Armenian dish\, fine bulgur wheat absorbs layers of flavour from a mix of sautéed vegetables and a rich crimson hue from a paste of smoky\, slightly spicy Aleppo pepper. Fresh mint and basil add freshness\, walnuts bring richness and texture\, and a garnish of pomegranate adds the final pop of colour and tang. \nKousa Mahshi & Warak Enab\nA beloved\, labour-intensive Lebanese dish of pale marrows (a kind of small\, young zucchini) and vine leaves stuffed with a mix of ground beef\, rice and baharat\, a fragrant Arabic mixture of 7 spices. They are then layered over lamb\, drizzled with good olive oil and lemon\, and patiently slow-cooked for hours until meltingly tender. The hollowing out of each kousa and the careful rolling of each vine leaf means this dish is a labour of love usually reserved for family gathering and special occasions. \nMujaddara Hamra\nAn ancient Levantine dish\, this mixture of lentils\, cracked bulgur and onions has been made since biblical times. This dish is a speciality of Southern Lebanon\, where it gets the name hamra\, meaning ‘red’\, from the onions which are fried until they are deeply caramelized\, sweet and dark auburn\, which lends a russet colour to the finished dish.  Served with fresh laban (yogurt) and mint. \nFattoush\nA fresh\, colourful salad of lettuce\, tomato\, cucumber\, green onions\, mint\, and radish\, with a lemon pomegranate dressing and crispy fried pita croutons. \nMedovik\nA somewhat unlikely dessert for the Middle East\, this traditional Russian honey cake has become something of a phenomenon in the UAE\, with several bakeries in Dubai specializing in just this dish. A decadent and impressive dessert\, it is comprised of more than a dozen thin layers of golden pastry interspersed with a rich\, tangy\, honey-infused cream. \n—– \n$89 +HST \n—– \nNayla Ghandour — The Singing Mama — has carried her twin loves of cooking and singing from Dubai to Beirut\, and now to Canada\, where she looks forward to sharing them both with new friends. @the.singing.mama \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 \n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-singing-mama-by-nayla-ghandour/
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/2024/10/unnamed-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241102T183000
DTEND;TZID=America/Toronto:20241102T210000
DTSTAMP:20261104T163531
CREATED:20241007T163343Z
LAST-MODIFIED:20241107T144709Z
UID:139894-1730572200-1730581200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Culinary Journey by Diana Chu
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nExploring Identity Through Food:\nA Culinary Journey of Heritage\, Resilience\, and Being Canadian\nStep 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. Food-wise\, you can expect the aromatic spices of India\, layered with the fresh\, vibrant tastes of Vietnam\, and the delicate\, comforting traditions of Cantonese cuisine. Together\, we’ll utilize these dishes to explore themes like the harms of implicit biases\, power structures embedded within our food cultures and systems\, and the resilience of cultures navigating change. More than just a meal\, this evening intends to spark dialogue and reflection on how food connects us to our roots while shaping our identities in the present. Join us for a night of storytelling\, flavours\, and connection—where the past meets the present and our shared understanding of the role of food evolves. \nJiaozi and Pakoras\nWe begin the evening with a two-part starter that draws on influences from Chinese and Indian culinary traditions. Juicy Chinese-style dumplings and crisp aromatic pakoras are served along-side\, featuring spices and seasonings reminiscent of both worlds. \nSoy-braised Chicken and Stir-Fried Greens\nOur main course takes you to Canton. Cantonese cuisine is known for its lightness and simplicity\, with a focus on showcasing an ingredient’s essence. Chicken is braised in a soy-based master stock alongside stir-fried greens. Both are comforting no-fuss dishes that remind Diana of her parents’ love. Dishes are served with white rice. \nRed Bean and Tapioca Tong Sui\nThe evening finishes with a childhood favourite – sweet adzuki bean and tapioca tong sui. Tong sui is an umbrella term that describes sweet soups originating from parts of China. \n—– \n$79 +HST \n—– \nDiana Chu was born and raised in Toronto. Her father is Chinese born and raised in Calcutta\, India and her mother is Chinese\, born and raised in Vietnam. An ex-policy consultant\, Diana leaped into the food industry in 2022. She has since completed her Culinary Management diploma at George Brown College and worked in a variety of food-based settings including fine and upscale dining\, a sandwich shop\, and business development at a food delivery start-up. A social scientist at heart\, she’s an avid observer of the role of food in shaping culture and community. Special thanks to Gary Hinds\, Diana’s life partner and the best listener in the world\, and Alex Chen for his culinary knowledge and chops.\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. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-culinary-journey-by-diana-chu/
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/2024/10/jiaozi-pakora.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241101T183000
DTEND;TZID=America/Toronto:20241101T210000
DTSTAMP:20261104T163531
CREATED:20241014T155524Z
LAST-MODIFIED:20241107T144709Z
UID:140019-1730485800-1730494800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dia de Muertos by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de Muertos is celebrated throughout Latin America and in many places with a Latino population. It has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Imagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honour them with laughter and joy. \nAs 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.\n—– \nSopa de Tortilla\nTortilla soup is a popular Mexico City variant of the traditional Mexican sopa Azteca. A rich\, chile-infused tomato and onion broth is seasoned with epazote\, a distinctive Mexican herb\, and ladled over crispy strips of fried corn tortilla and served with a variety of garnishes like pasilla chiles\, chicharrón\, avocado\, queso panela\, lime\, and Mexican crema. \nTamales (turkey or vegan)\nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. These tamales come filled with with turkey mole\, mushrooms with salsa verde\, or beans\, and showcase the beautiful heritage corn that Iván grows and nixtamalizes himself\, \nFrijoles Refritos\nMistranslated as “refried beans”\, this traditional dish is made by mashing and reheating cooked beans along with additional seasonings. The result is a rich and luscious dip that features the organic black turtle beans that Ivan grows on his farm. \nEnsalada de Nopales\nThe nopal is an indigenous Mexican cactus that produces the pink\, sweet fruit known as tuna (prickly pear). The paddles are also widely used as a vegetable\, such as in this cool\, tangy salad with onion and tomato. \nAtole Champurrado\nAtole is an ancient\, pre-Columbian beverage made with toasted corn flour. When mixed with Mexican chocolate\, raw piloncillo sugar\, and spices it’s known as champurrado. This hot and creamy drink is commonly served alongside tamales at holiday gatherings or from street food carts and stalls early in the morning. \nPan de Muerto\nThis ‘Bread of the Dead’ is one of the most iconic of the Dia de Muertos traditions. A sweetened soft bread\, perfumed with anise and shaped like a bun\, they are sometimes decorated with bone-shaped pieces to represent the deceased\, or with a baked tear drop to represent goddess Chīmalmā’s tears for the living. \n—– \n$79 +HST \n—– \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \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/supper-club-dia-de-muertos-by-ivan-wadgymar/
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/2024/10/213354_1333760.jpg.1500x999_q95_crop-smart_upscale.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241026T183000
DTEND;TZID=America/Toronto:20241026T210000
DTSTAMP:20261104T163531
CREATED:20240930T195150Z
LAST-MODIFIED:20241107T144710Z
UID:139854-1729967400-1729976400@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony 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 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 my 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. \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 Dep+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 dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\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-anthony-knight-barton-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/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241019T183000
DTEND;TZID=America/Toronto:20241019T210000
DTSTAMP:20261104T163531
CREATED:20240826T180753Z
LAST-MODIFIED:20241107T144710Z
UID:139364-1729362600-1729371600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Late Harvest by Chef Michael Kirkwood
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nPlease join us in welcoming back Chef Michael Kirkwood to the Dep for an evening of inspired comfort food with his signature elegant and creative twists. The early fall is Chef Michael’s favourite time to cook\, and this evening’s menu is a celebration of the Ontario late harvest\, drawing from the last crops of the season and the new vertical farms\, sourced directly from local farmers and growers where possible. A stunning mix of elegantly plated dishes and family-style shared courses\, tonight’s dinner promises to be thoughtfully conceived\, expertly crafted\, and beautifully executed — hope to see you at the table!\n—– \nSeared Sea Scallop\nRoasted cauliflower\, parsnip puree\, parsnip crisps \n‘Guts and Glory’\nHeirloom and cherry tomato\, buffalo bocconcini\, olive powder\, tomato consommé\, basil\, chopped balsamic \nBraised Beef Short Rib\nButternut squash\, leek and wasabi hash\, roasted foraged mushrooms\, Indonesian style BBQ Sauce \nChocolate and Chestnut Bread pudding\nVanilla creme anglaise\, bourbon caramel\n—– \n$85 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his parents’ gourmet interests inspired an appreciation for food and local ingredients. A young age he began working in local restaurants before graduating from George Brown College’s Culinary Arts program. He has since established his reputation through a long career working in many of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Turf Lounge\, and Bramble Gastropub. Over his career\, Micheal has refined his contemporary Canadian culinary voice\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. He has also enjoyed working on shows such as “Chef Worthy”\, “Daytime Toronto”\, “Breakfast Television”\, “Fire Masters” and CW networks “Recipe for Disaster”.\n@chefmichaelkirkwood \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.
URL:https://dev.thedepanneur.ca/event/supper-club-late-harvest-by-chef-michael-kirkwood/
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/Braised-Short-Ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241012T183000
DTEND;TZID=America/Toronto:20241012T210000
DTSTAMP:20261104T163531
CREATED:20240913T180159Z
LAST-MODIFIED:20241012T150018Z
UID:139618-1728757800-1728766800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Balkan Family Dinner by The Spicy Balkan
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIf 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.\n—– \nĆevapčići & Kupus Salata\nDive into the rich\, garlicky goodness of Ćevapčići\, bite-sized sausages handcrafted with a mix of meats and Milka’s very own homemade spice blend. These little sausages are grilled to perfection and paired with a traditional kupus salata (cabbage salad)\, creamy kaymak (thick cream cheese)\, tangy homemade ajvar (red pepper spread)\, fresh onions and beautiful home-made bread. \nKrompir Paprikaš \nThis vegan stew is a hearty mix of tender potatoes\, a blend of vegetables and luscious handmade dumplings simmered in a velvety\, smoked paprika-infused broth — the epitome of Balkan comfort food. \nPečena Paprika\nRoasted yellow peppers stuffed with a creamy mixture of kaymak and tender grated potatoes\, and slow-roasted to beautifully balance the subtle sweetness of the peppers with the savory\, buttery filling. \nPalačinke \nThese delicate crepes are enjoyed with fresh fruit\, jam or rich Euro Cream — every bite is a sweet\, nostalgic nod to the desserts that have graced our family tables for generations.\n—– \n$79 +HST \n—– \nGrowing up\, Milka Subotic watched the women who raised her cook up traditional dishes with all the love and passion they could give. Those lessons became her creative outlet\, and a connection to her roots that keeps her grounded today. From this emerged her food business\, The Spicy Balkan\, featuring homemade Balkan condiments and spices\, a loving tribute to those remarkable women\, their unwavering spirit and spicy attitude that has been passed down through generations. @thespicybalkan\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. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-the-balkans-by-milka-subotic/
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/2024/09/IMG_2961-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241011T183000
DTEND;TZID=America/Toronto:20241011T210000
DTSTAMP:20261104T163531
CREATED:20240913T140550Z
LAST-MODIFIED:20240914T183547Z
UID:139593-1728671400-1728680400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cenaduria Mexicana by Mariel González
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIn 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.\n—– \nAgua de Horchata\nTonight’s meal is served with this classic Mexican agua fresca\, a chilled\, cinnamon-infused rice milk. \nCeviche De Camaron estilo Nayarit\nNayarit is nestled between the Pacific Ocean and the forested mountains of the Sierra Madre Occidental. Its proximity to the sea makes fresh seafood a big part of the local cuisine. In ceviche\, shrimp is ‘cooked’ by the acid of a tangy lime juice marinade\, then tossed with juicy tomatoes\, crisp cucumbers\, onions\, and cilantro. Serrano or jalapeño peppers add a hint of heat\, and avocado slices provide a creamy touch. Served with crunchy totopos (fried corn tortilla chips)\, the fresh\, zesty flavours will transport you straight to the beach. (Pescatarian\, GF) \nPozole Rojo\nThis ancient\, pre-Columbian dish is the ultimate Mexican comfort food — a hearty soup that’s like a warm hug in a bowl. A rich and flavourful brilliant red Guajillo chile broth loaded with tender hominy corn\, whole kernels of nixtamalized maize\, the corn that would traditionally be ground to make masa for tortillas. It’s a joy to eat\, adding on layers of flavours with an array of toppings — shredded pork (optional)\, crunchy radishes\, fresh cucumbers\, lettuce and the requisite squeeze of lime — that lets everyone customize their bowl to their liking. (Vegan\, GF) \nPolvorones & Cafe de Olla\nPolvorones\, also known as Mexican wedding cookies\, are crumbly\, melt-in-your-mouth shortbreads loaded with walnut pieces. Their buttery flavor and delicate texture make them a delightful pairing with a hot drink. Café de Olla is a traditional Mexican way of making coffee\, infused with cinnamon sticks and sweetened with piloncillo (unrefined cane sugar).\n—– \n$79 +HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca \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. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cenaduria-mexicana-by-mariel-gonzalez/
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/2024/09/Pozole-rojo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240928T183000
DTEND;TZID=America/Toronto:20240928T210000
DTSTAMP:20261104T163531
CREATED:20240816T210248Z
LAST-MODIFIED:20240928T194212Z
UID:139233-1727548200-1727557200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony 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 September instalment of Chef Taylor Parker’s Indigenous Food Lab\, his monthly residency at The Depanneur alongside Chef Matthew Knight-Barton\, will be a celebration of early harvest of native Ontario ingredients like elderberry and sumac. Falling on the eve of National Day for Truth and Reconciliation\, makes its especially timely and trenchant. \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. \nIt 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 a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \n\nRead my 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. \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 Dep+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 dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\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-anthony-knight-barton-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/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T183000
DTEND;TZID=America/Toronto:20240921T210000
DTSTAMP:20261104T163531
CREATED:20240816T202940Z
LAST-MODIFIED:20240919T145526Z
UID:139223-1726943400-1726952400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChef 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. \nTonight’s meal considers the Canadian fall harvest through the lens of Haitian cuisine. Fresh\, 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—– \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 fueling movement.\n@trusttheprocesspress | @olasconola | @lupinore\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-sos-pwa-by-marc-kusitor/
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
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DTSTART;TZID=America/Toronto:20240914T190000
DTEND;TZID=America/Toronto:20240914T220000
DTSTAMP:20261104T163531
CREATED:20240809T165027Z
LAST-MODIFIED:20240829T204505Z
UID:139165-1726340400-1726351200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parisian Bistro by Dali Chehimi + Live Music by The Lounge Academy
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\n“…certainly one of the most delicious beef dishes concocted by man.”\nJulia Child\, on Boeuf Bourguignon \nFrench 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. \nAnd what better way to connect with the soul of Paris than through chanson\, the beautiful\, nostalgic songs of Edith Piaf and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Ouelette and her band\, The Lounge Academy\, to provide a quintessential Parisian soundtrack for the evening.\n—– \nSelection of French Hors D’Oeuvres\nSalmon tartare\, paté de campagne\, and creamy Brie served with toasted baguette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions; served with boiled new potatoes. (Vegetarian Mushroom Bourguignon available). \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nGateau Basque\nThis simple yet refined cake from the region along the Spanish frontier features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling; served with a strawberry coulis.\n—– \n$89 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. @dalichehimi\n—– \nCorry Ouellette is a versatile Toronto-based jazz musician\, and long-time Depanneer\, who sings and plays trumpet with Tak Arikushi on guitar and Rachel Melas on bass as The Lounge Academy\, as well as performing with The Sonny Balcones\, The Sandy Pockets\, ​The Julee Cruise Ships and others. @the_lounge_academy\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. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-parisienne-bistro-by-dali-chehimi-live-music-by-the-corry-oulette-trio/
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/beef-bourguingon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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