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DTSTART;TZID=America/Toronto:20250119T183000
DTEND;TZID=America/Toronto:20250119T213000
DTSTAMP:20261104T185623
CREATED:20241228T204856Z
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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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250118T183000
DTEND;TZID=America/Toronto:20250118T210000
DTSTAMP:20261104T185623
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241214T183000
DTEND;TZID=America/Toronto:20241214T210000
DTSTAMP:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185623
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:20261104T185624
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:20261104T185624
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T183000
DTEND;TZID=America/Toronto:20240921T210000
DTSTAMP:20261104T185624
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240914T190000
DTEND;TZID=America/Toronto:20240914T220000
DTSTAMP:20261104T185624
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240907T183000
DTEND;TZID=America/Toronto:20240907T210000
DTSTAMP:20261104T185624
CREATED:20240729T152226Z
LAST-MODIFIED:20240731T151619Z
UID:139109-1725733800-1725742800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Journey to Kazakhstan with Zhanar Khamitova
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nKazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid\, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods\, such as smoked\, dried\, and salted meats\, particularly horse and lamb\, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures\, such as the Uyghurs\, Dungans\, and Uzbeks. \nToday\, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients\, traditions and spices of a cuisine seldom seen in Toronto’s food scene. \nKespe (Nomad Chicken Soup)\nA comforting noodle soup\, kespe is a family favourite believed to warm and cure colds\, aiding in recovery. A traditional nomadic dish (its name translates as “noodles” in Kazakh)\, it features handmade noodles steeped in a rich bone broth with onions and root vegetables\, spiced with black pepper and bay leaf. \nKazakh Plov (Fragrant Lamb Pilaf)\nPlov is a cherished Kazakh rice dish\, the local variant of pilafs popular throughout Central Asia. Succulent chunks of lamb\, along with onions\, carrots\, and aromatic spices like cumin\, coriander\, and paprika are cooked together with rice so that the fragrances permeate the whole dish. The addition of sweet dried fruits and toasted nuts adds additional layers of flavour and texture. \nMedley of Kazakh Sweets: Baursaki\, Chak Chak\, Zhent\, Irimshik (served with Kazakh Green Tea)\nTea culture holds a special place in Kazakh society\, and is usually accompanied by baursaks (fried dough)\, cheeses\, and a variety of sweet pastries. Zhanar has prepared a sampling platter of traditional confections! Baursaki are doughnut-like puffed pastries served with butter\, honey or jam (and perfect for dunking in tea); Chak Chak originally from Tatarstan\, are fried noodles are swathed in honey and studded with dried fruits and nuts\, often playfully shaped into cones\, domes or spheres; Zhent is another classic tea-pairing\, made from sweet\, ground millet combined with condensed milk\, powdered sugar and melted butter; Irimshik is an tender\, orange-hued dried sour cheese that can be made from sheep\, goat or cow’s milk. \n—– \n$79 +HST \n—–\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in the UAE\, before relocating to Toronto to be with her daughter\, Fatima. @zhanarbakes\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-a-journey-to-kazakhstan-with-zhanar-khamitova/
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/2024/07/Ubbek-Plov-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240727T183000
DTEND;TZID=America/Toronto:20240727T210000
DTSTAMP:20261104T185624
CREATED:20240703T173809Z
LAST-MODIFIED:20240726T230327Z
UID:138973-1722105000-1722114000@dev.thedepanneur.ca
SUMMARY:FARMHOUSE DINNER: Summer Market Bounty by Len Senater
DESCRIPTION:This event takes place at Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, ON\nThe opportunity to cook fresh from the farmers’ market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. \nI’ve known my dear friend Miriam Davidson for a very long time. She introduced me to black and white photography which altered the trajectory of my life. An accomplished artist and educator\, Miriam recently established Rice Lake Arts\, an arts-focused retreat centre on a gorgeous property on the outskirts of Peterborough\, ON. This summer she is hosting a range of great workshops ranging from stone carving\, to fibre arts\, to works on paper\, as well as some great summer concerts. \nOne of her visiting artists this summer is another old friend\, David Armstrong\, whom I’ve know almost as long — a talented artist\, educator and builder from Halifax\, and the imaginative force behind a new wilderness education centre in Cape Breton\, NS\, Ember Arts. David will be leading a nature-based paper making & bookbinding class July 27-29 at Rice lake Arts — there are still a few spots available if you would like to join. \nI’ve offered to go up for the weekend and cook for my chums\, and we’ve decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal\, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer’s Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it. \nCome\, have dinner with us. I’d love to see you at the table. — LEN\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nLen Senater is the founder and owner of The Depanneur; he loves to cook for friends. \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/farmhouse-dinner-summer-market-bounty-by-len-senater/
LOCATION:Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, Ontario\, K0L 1B0\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/field.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240720T183000
DTEND;TZID=America/Toronto:20240720T210000
DTSTAMP:20261104T185624
CREATED:20240627T210226Z
LAST-MODIFIED:20240627T211601Z
UID:138922-1721500200-1721509200@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\, The Dish With One Spoon reminds us that if we eat together\, we are connected.  \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 in the world\, 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\, we need to embrace and celebrate our indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nThe Depanneur is proud to launch the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today. \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 will showcase 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/
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:20240711T183000
DTEND;TZID=America/Toronto:20240711T210000
DTSTAMP:20261104T185624
CREATED:20240627T200320Z
LAST-MODIFIED:20240628T001508Z
UID:138900-1720722600-1720731600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Feast from Iraq by Chef Abbas Wadi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIraqi cuisine is one of the world’s most ancient\, dating at least back to the time of the Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene\, it boasts a rich\, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs\, falafel\, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi takes a break from the kitchen of one of Toronto’s most prestigious steakhouses to introduce us to the home cooking he grew up with\, passed down lovingly in his family and now shared on our tables at The Depanneur.\n—– \nTemmen (Iraqi-Style Basmati Rice\, prepared 4 ways)\nIraqi cuisine is renowned for its rice\, prepared in myriad ways\, each with a distinct flavour. Far from a bland side dish\, specific preparations of rice are thoughtfully paired with particular dishes to complement and enhance their flavour. \nRed Rice with meat broth\, tomato paste\, and hot red pepper;\nYellow Rice with authentic saffron and orange peel;\nGreen Rice with dill and onions;\nBrown Rice with a blend of spices such as cinnamon\, cardamom\, anise\, coriander\, cumin\, and black pepper. \nThese exquisite rice dishes are enriched with a generous garnish of pistachios\, walnuts\, almonds and/or cashews\, along with dates\, raisins and/or barberries. \nMaraq Bamiaa (Okra Stew)\nA favourite dish during the summer when fresh young okra is available\, an ingredient deeply beloved in Iraqi culture. The small young okra pods are slowly cooked with beef tenderloin\, fresh tomato and a light blend of Iraqi spices\, along with tamarind\, lemon and a touch of sugar to give it a distinctive sweet-and-sour flavour. The delicacy of this dish — it disintegrates if reheated too often — means it rarely ever appears on restaurant menus. \nMaraq Kousa (Zucchini Stew)\nAnother popular summer dish\, this thick stew is fortified with chickpeas and features fresh zucchini — ideally the pale green\, variegated variety known in the West as marrow gourd — slowly cooked with tomato and a blend of turmeric and coriander seed which lends it its distinctive yellow colour and enticing aroma. \nBaghdadi Salad\nNo dinner table is complete with a a refreshing salad of some kind to cleanse the palate and balance the richness of the other dishes. This recipe\, typical of Baghdad\, Iraq’s cosmopolitan capital\, consists of cucumber\, tomatoes\, red onion\, tender chickpeas\, and fennel in a dressing of lemon\, pomegranate molasses\, apple cider vinegar\, and dried wild mint. \nHelawat Al Jaz (Carrot sweets)\nCarrot halwa amplifies the natural sweetness of fresh carrots\, cooked down to a thick consistency with sugar syrup infused with cinnamon\, saffron\, and anise. It is left cool and solidify before being cut into dainty cubes and garnished with pistachios.\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nAbbas Wadi is originally from Baghdad\, Iraq\, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto\, driven by a passion for sharing the rich flavours of Middle Eastern cuisine\, particularly the ancient and diverse tastes of Iraqi food. Throughout his career\, Abbas worked in numerous Arabic and Western kitchens\, and currently works at BlueBlood Steakhouse inside Casa Loma.\n@chef_wadi14 @letseat_14 \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-a-feast-from-iraq-by-chef-abbas-wadi/
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/Okra.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240621T183000
DTEND;TZID=America/Toronto:20240621T210000
DTSTAMP:20261104T185624
CREATED:20240602T230534Z
LAST-MODIFIED:20240617T150746Z
UID:138720-1718994600-1719003600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS SUPPER CLUB: One Spoon 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\, The Dish With One Spoon reminds us that if we eat together\, we are connected; that we all share a responsibility for keeping the dish full\, and that those who would eat from this dish must share the spoon if it is to feed us all.  \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 in the world\, with one glaring\, painful exception: the country we actually live in. Indigenous food is absurdly underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. If Canadians are to take reconciliation seriously\, I believe this conversation should start at the table. \nStarting on June 21 — National Indigenous Peoples Day — The Depanneur is proud to launch One Spoon\, a new monthly indigenous fine dining residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. \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 will showcase 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. \nSpecial Guest: Cara-Lyn Morgan\nCara-Lyn Morgan is Canadian poet and artist. Her work explores cultural duality\, femininity\, the historical and present-day impact of Colonization\, and the complexities of truth and family. She will be reading from her recent collection\, “Building a Nest from the Bones of My People”\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-supper-club-one-spoon-by-taylor-parker-and-matthew-anthony-knight-barton/
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:20240615T183000
DTEND;TZID=America/Toronto:20240615T210000
DTSTAMP:20261104T185624
CREATED:20240527T202207Z
LAST-MODIFIED:20240610T175111Z
UID:138640-1718476200-1718485200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cher Tunisia with Dali Chehimi and Fatima Khlifi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nTonight two Dep alumni and Depanneur Cookbook contributors\, Dali Chehimi and Fatima Khlifi\, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market\, flavours deeply woven into the life and memories of every Tunisian.\n—– \nKeftaji with Merguez\nKeftaji has long been a popular street food in Tunisia; a hint comes from the name\, which dervies from the Turkish köfteci\, meaning “seller of kofta”. It is a finely chopped salad of Mediterranean vegetables like zucchini\, eggplant and peppers\, sometimes with pumpkin or potato add\, all typically fried in olive oil but in Dali’s recipe everything is baked to keep it lighter. It is seasoned with harissa (Tunisian red chilli paste)\, olive oil\, lemon and garnished with olives and sometimes a fried egg. Tonight the keftaji is served with delicious merguez\, the traditional thin\, spicy lamb sausages found across North Africa\, and fresh pita. \nKosksi [Chicken or Vegetarian]\nCouscous\, called kosksi\, is the national dish of Tunisia. The centrepiece of family meal\, a giant mound of tender\, steamed couscous is prepared in the traditional Tunisian style\, having been basted with a rich tomato broth. It is served with braised chicken [halal] –or– pumpkin and potato [vegetarian]\, each simmered with slow-cooked carrots\, zucchini and chickpeas with Tunisian spices like cumin\, caraway\, and homemade harissa. \nMakrout\nMakrout (aka makroudh) is a classic cookie from the Maghreb\, usually filled with dates\, with a distinctive diamond shape from which it gets its name. The dough is made with a combination of semolina and flour\, which gives it a very specific texture and flavor. The final step involves soaking the makroudh in a sweet syrup scented with orange blossom water and garnishing with flaked almonds. \nWe’ll close with green tea with fresh mint — the quintessentially Tunisian way to end a meal or share a convivial moment. \nBYOB\n—– \n$79  ON SALE! $69 + HST \n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in North African fare. @casbah707 \nFatima Khlifi is a teacher and educational consultant who grew up in France before moving to Toronto\, where she started gathering with friends to share and enjoy Tunisian dishes that reminded her of home. Fatima also works closely with Thermomix\, showcasing this innovative culinary appliance by cooking international foods. @FatiCookInMix\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/supper-club-cher-tunisia-with-dali-chehimi-and-fatima-khlifi/
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/2024/05/chicken-kosksi-couscous.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240420T173000
DTEND;TZID=America/Toronto:20240420T230000
DTSTAMP:20261104T185624
CREATED:20240330T202418Z
LAST-MODIFIED:20240420T173434Z
UID:137971-1713634200-1713654000@dev.thedepanneur.ca
SUMMARY:HOMECOMING: A Depanneur Cookbook Dinner Party with Nantha Kumar
DESCRIPTION:This event takes place at Ursa\, 5589 Avenue du Parc\, Montreal\nThe official Montreal book launch of The Depanneur Cookbook.  \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFrom 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook (courtesy of Librairie Drawn & Quarterly)\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.)  \nAfter dinner\, from 9pm on\, the room is open to the public for anyone to hang out\, have a drink\, listen to tunes and generally enjoy a good old fashioned house party\, so invite your chums to come out! \n\n \nMontreal has always been an indelible part of The Depanneur’s DNA\, and more fundamentally\, who I am. This is evident from obvious things like the name to subtler details like the long-standing tradition of being a BYOB venue (a concept entirely foreign to Ontario) and the spontaneous\, unpretentious character of the place. I am absolutely delighted to return to the city that inspired it all and have a chance to celebrate with old friends in my old quartier. In addition to a fabulous meal by Nantha Kumar\, this extra special event will feature live musical performance by Malachi Vale and DJ sets by Andy Williams. \n\nEnjoying a plate of curried iguana with Nantha at the night market in Sungai Petani\, Penang\, Malaysia \nBack in the day (c. 1994)\, Nantha Kumar slinging noodles out of back of Elsa’s might have been the first pop-up restaurant I ever encountered\, along with my first introduction to Malaysian food. Since then I have had more than my fair share of pop-ups\, and in 2023 had the good fortune to eat my way across Malaysia. The trip including meeting up with Nantha in Sungai Petani\, north of Georgetown in Penang\, to meet his mom and siblings\, and pop out to the local night market to share a plate of curried iguana. A few weeks later I found myself working the dish pit at his brother’s Sarawakian Kolo Mee noodle restaurant in Joho Bahru north of Singapore over the Chinese New Year long weekend. He quipped\, “Now everyone thinks we must have a really fancy restaurant because we have a white dishwasher!”. \n\nAmuse bouche\nSingapore-style chilli crab \nAppetizer\nFaux Bird’s Nest Soup (vegetarian) \nThali\nChicken or veggie rendang\, turmeric coconut rice\, dhal\, veggies and papadum\nGreen mango/papaya salad \nDessert\nBlack sticky rice pudding with coconut milk and Asian fruits \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar pop-ups\, cooking in people’s homes\, serving up street food\, and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen\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/homecoming-a-depanneur-cookbook-dinner-party-with-nantha-kumar/
LOCATION:Ursa\, 5589 Avenue du Parc\, Montreal\, Quebec\, H2V 4S8\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240418T183000
DTEND;TZID=America/Toronto:20240418T210000
DTSTAMP:20261104T185624
CREATED:20240405T001311Z
LAST-MODIFIED:20240405T020840Z
UID:138024-1713465000-1713474000@dev.thedepanneur.ca
SUMMARY:DIY Colombian Ajiaco with Natalia "Cookie" Martinez
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare a number of Colombian dishes and then sit down to share the meal you have made. 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. \nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for a special pop-up event while is briefly visiting Toronto from her new home in Germany. \nCeviche De Camarones \nCeviche is popular dish in many parts of Latin America and one can find variations in pretty much every country with a coastline. This shrimp ceviche is popular in the Pacific and Atlantic regions of Colombia\, made with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips. \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \n$79 + HST \n—– \nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. Even though now lives and cooks professionally in Germany\, you can still taste some of her tasty legacy recipes at Colombian Street Food on Dupont St.\n@cookiemartinezcooks | cookiemartinez.com\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-colombian-ajiaco-with-natalia-cookie-martinez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/04/NATALIA-MARTINEZ-KECK_AJIACO_DEP-COOKBOOK_BEB-2021-17.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240327T183000
DTEND;TZID=America/Toronto:20240327T210000
DTSTAMP:20261104T185624
CREATED:20240304T163047Z
LAST-MODIFIED:20240326T213310Z
UID:137461-1711564200-1711573200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Cuisine Connections with Newcomer Kitchen
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis dinner will the inaugural event of the Solutions Salon\, an exciting new collaboration between the Centre for Social Innovation and The Depanneur. This new private dining room is being co-created to host purposeful gatherings that unlock the power of food to foster connection. \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \n \n\n  \nIn early 2016\, thousands of Syrian refugees found safe haven in Canada\, but were mired in the long\, slow resettlement process\, with hundreds of families stuck in hotels for week or months at a stretch\, with no access to kitchens\, no way to prepare their own food. In a small gesture of hospitality\, The Depanneur — together with Cara Benjamin-Pace\, Rahaf Alakbani and Esmaeel Aboufakher — invited a few of the newcomer women to use its kitchen to prepare and share a meal. The prospect of a field trip and a familiar\, home-cooked meal offered a welcome break from the tedium of the hotels. This small act\, initiated by a few volunteers using donated ingredients\, quickly blossomed into a joyful and delicious weekly gathering. To sustain the initiative\, the group began to prepare extra meals to sell to offset costs. The revenue paid for the ingredients and the kitchen space\, and the surplus was divided up among the cooks. \nWithin a matter of months\, the Newcomer Kitchen project had grown to include over 50 Syrian families and a large team of volunteers. Each week a group would prepare 50 meals to be sold online for pickup & delivery. Public and media enthusiasm was overwhelming; meals sold out in a matter of hours; local\, national and international news outlets covered the story\, and social media lit up with thousands of shares\, likes\, and tweets. What became clear was that the potential of this model went far beyond one tiny storefront. In less than a year\, Newcomer Kitchen had put more than $30\,000 directly into the hands of over 50 families while providing meaningful work and a unique opportunity for engagement and integration. Over the course of the next three years\, this innovative pilot program would work with more than 80 Syrian families and put more than $150\,000 into their pockets. \nToday Newcomer Kitchen is a thriving nonprofit organization working with cohorts of entrepreneurial women from all over the world\, that continues to create social and economic opportunities through food. (The Depanneur is no longer directly involved\, but still revels in their success.) This lovely dinner celebrates this vital chapter in The Dep’s history\, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada’s new citizens. \nThis will be the inaugural event of the Solutions Salon\, a new collaborative venture between The Depanneur and the Centre for Social Innovation. We hope to create a space devoted to purposeful gatherings that seek to unlock the power of food to create deep connections and foster important conversations. In a poignant twist\, it is located just down the hall from Newcomer Kitchen’s offices. What began with a humble invitation into The Dep’s kitchen\, now comes full circle tonight as we are invited to become a neighbour in their new home. \n\nA selection of appetizers will be provided during the 5:30-6:30 reception by the latest cohort of Newcomer Kitchen cooks — Cuisine Connections — showcasing the cuisines of Pakistan\, Sudan\, Morocco\, Nigeria and the Philippines. \nDinner Menu \nNigerian Jollof\nThis is one of the most quintessential dishes in the West Africa repertoire\, with many countries embroiled in a perennial “Jollof War” around who gets to claim this flavourful roasted red pepper and tomato rice pilaf as their national dish — perhaps the only war where every side is a winner. Originating in the 14th C. Jolof Empire in the Senegambian region of West Africa\, over the centuries this dish spread across Africa\, and crossed the Atlantic with the African Diaspora to become the foundation of American rice dishes like Jambalaya and Hoppin’ John. \nserved with \nMoroccan Chicken (Halal/GF)\nChicken marinated with preserved lemons and blend of Moroccan spices\, roasted and served with a silky onion and olive sauce. \n–or– \nMoin Moin (Vegan/GF)\nMoin moin is a very traditional West African dish\, a gently spiced savoury brown bean pudding steamed in banana leaves which lends it a unique flavour. \nand \nMoroccan Beet Salad\nColourful marinated beets\, dressed with parsley and cilantro in an olive oil and lemon dressing \nNigerian Coleslaw\nFinely chopped red and green cabbage mixed with carrots mixed in a cool\, creamy dressing. \nMoroccan Orange cake\nA rich\, flourless cake made from almond flour\, fresh eggs and fragrant oranges. \nNigerian Banana Cake\nSimilar to a classic upside-down cake or tarte Tatin\, this luscious dessert features a decadent topping of caramelized bananas. \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nThe Centre for Social Innovation is comprised of a group of dynamic co-working spaces animated by a vibrant community. CSI catalyzes\, inspires and supports people to create\, develop\, adopt and integrate new and renewed concepts and practices that put people and planet first. We envision a world where our systems – economy\, government\, culture and communities – serve to create a healthy\, just\, resilient & regenerative society full of meaning\, equity & happiness. @csitoronto\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/cookbook-club-cuisine-connections-with-newcomer-kitchen/
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240324T120000
DTEND;TZID=America/New_York:20240324T143000
DTSTAMP:20261104T185624
CREATED:20240212T153915Z
LAST-MODIFIED:20240322T123850Z
UID:136874-1711281600-1711290600@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Sunday Sugo by Luciano Schipano
DESCRIPTION:This event takes place at Culinarium\, 1215 Weston Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nChef Luciano first came to the Dep in 2019 to lead a series of sold-out Master Classes on the art of making fresh burrata\, together with Master Italian Cheesemaker Angelo Pelosi. He returned to do several other events\, including an unforgettable Communal Table dinner at The Bentway where he prepared risotto for over 100 guests in his giant pentolo\, the largest of its kind in Canada. There must have been some mutual inspiration\, as he went on to found Culinarium\, a multi-purpose space akin to The Depanneur that hosts a wide variety of Italian food events.  \nNOTE: This event has two parts: from 12:00-1:00 we are open to the public\, anyone can stop by to grab a pint and a little taste of Chef Luciano’s exquisite truffle risotto (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 1:00\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nIn many Italian households\, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce\, sugo or gravy\, and surely every family makes it their own way\, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.\n—– \nAMUSE BOUCHE \nRisotto al Tartufo Nero e Burrata: Black truffle risotto with burrata \nANTIPASTI \nPecorino crotonese DOP\, sheep ricotta\, prosciutto crudo di Parma\, cacciatore al tartufo\, grilled eggplant\, olive schiacciate\, walnuts and dried figs \nPRIMI \nFettuccine al Sugo: homemade fresh egg pasta\, served with a classic Italian sugo: a hearty “Sunday sauce” made with meatballs\, pork ribs\, lamb\, and Italian sausage that’s been slowly simmered with San Marzano tomatoes for 5 hours. Vegetarian option: eggplant parmigiana \nInsalata: Italian dressing with wine vinegar\, olive oil and salt. \nDOLCE \nBiscotti: crisp\, homemade cantucci cookies served with classic moka espresso \n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A committed food advocate\, an accomplished personal chef\, executive chef\, teacher and food consultant\, Chef Luciano loves to share his knowledge of Italian cuisine\, both in Canada and Italy. In addition to running several Toronto venues specializing in Italian cuisine such as Culinarium\, Boccaccio\, and Caffé Cinquecento\, Chef Luciano also organizes Culinary Tours in Calabria\, Italy offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs. lucianoschipano.com | @lucianoschipano\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/cookbook-club-sunday-sugo-by-luciano-schipano/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Sunday-Sugo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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