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SUMMARY:COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker
DESCRIPTION:Breaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. \nWe’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into its component parts\, and there will be a demonstration of some more advanced techniques like deboning\, Frenched breasts\, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll prepare some snacks from the freshly butchered chicken & fish to enjoy in class \nNext up is learning how to break down a whole quadruped (most likely a whole\, small pig\, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts\, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts\, from steaks and roasts to ground meat and sausage\, as well as more advanced techniques like removing silver skin\, Frenching ribs\, and preparing scallopini. \nAll participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes.\n—–\n \nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner.. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20251005T120000
DTEND;TZID=America/Toronto:20251005T180000
DTSTAMP:20260419T163650
CREATED:20250707T150321Z
LAST-MODIFIED:20250707T192710Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \n\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-14/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250928T100000
DTEND;TZID=America/Toronto:20250928T160000
DTSTAMP:20260419T163650
CREATED:20250707T192242Z
LAST-MODIFIED:20250707T192419Z
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SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:One of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-6/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250914T120000
DTEND;TZID=America/Toronto:20250914T143000
DTSTAMP:20260419T163650
CREATED:20250718T145220Z
LAST-MODIFIED:20250718T145220Z
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SUMMARY:COOKING CLASS: Ethiopian Injera by Asmait Merhatsion
DESCRIPTION:Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft\, springy injera\, a fermented sourdough flatbread\, is the centre of the meal. Injera is made with teff\, a tiny\, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread\, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round injera lines the tray on which the stews are served\, soaking up their juices as the meal progresses. When this edible tablecloth is eaten\, the meal is officially over\, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain\, it is also used in baking\, porridges\, and also to brew beer and other beverages. \nIn this fun\, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera from scratch\, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy\, bubbly texture\, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the mogogo\, a traditional round griddle. Participants will also learn how to make shiro\, a thick paste of chickpea flour cooked with a blend of spices\, ginger\, garlic\, onion\, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home\, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.\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\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-ethiopian-injera-by-asmait-merhatsion-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/injera.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250912T183000
DTEND;TZID=America/Toronto:20250912T210000
DTSTAMP:20260419T163650
CREATED:20250630T171157Z
LAST-MODIFIED:20250630T171157Z
UID:145069-1757701800-1757710800@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Discovering Wild Foods by Dyson Forbes
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes\, following in the footsteps of his father Jonathan\, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company\, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor this Masterclass\, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species.\n\nEnd of Summer Edition:Berries: Saskatoon Berry\, ElderberryPlants: Ramps (wild leeks)\, Fiddleheads (fern tips)\, Stinging NettleSeaweeds: Salicornia (aka Sea Asparagus\, Glassworts)Mushrooms: Fresh Morels\, Black TrumpetTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory\n(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.\n—– \n$79 +HST \n—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.\n@forbeswildfoods \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-discovering-wild-foods-by-dyson-forbes-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/dyson2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250907T120000
DTEND;TZID=America/Toronto:20250907T143000
DTSTAMP:20260419T163650
CREATED:20250710T135145Z
LAST-MODIFIED:20250721T153305Z
UID:145247-1757246400-1757255400@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nMaiz\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.\n—– \nToday’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \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\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-past-and-future-of-maiz-by-ivan-wadgymar-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250831T120000
DTEND;TZID=America/Toronto:20250831T180000
DTSTAMP:20260419T163650
CREATED:20250630T170918Z
LAST-MODIFIED:20250703T164018Z
UID:145073-1756641600-1756663200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \n\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-13/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250803T120000
DTEND;TZID=America/Toronto:20250803T180000
DTSTAMP:20260419T163650
CREATED:20250512T211940Z
LAST-MODIFIED:20250707T192824Z
UID:144287-1754222400-1754244000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \n\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-12/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250718T183000
DTEND;TZID=America/Toronto:20250718T210000
DTSTAMP:20260419T163650
CREATED:20250628T194818Z
LAST-MODIFIED:20250718T220052Z
UID:145053-1752863400-1752872400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Mexican Tamales by Chef Erika Araujo
DESCRIPTION:Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Erika Araujo\, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico’s cuisine: tamales and champurrado. \nTamales are an essential and ancient\, pre-Columbian 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. \nBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for 4 kinds of tamales popular around Mexico City: chicken tamales with salsa verde or a rich chocolate-infused mole sauce\, a vegetarian tamale of rajas (a julienne of green peppers) with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also introduce you to champurrado\, a hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. In addition to using the familiar Maseca dry corn meal\, there will also be an opportunity to cook with\, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of Maizal. Participants will get to try samples in class\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n—–\nChef Erika Araujo is a Mexican-born chef who immigrated to Canada 18 years ago\, and now works as an educator\, restaurant consultant\, and executive chef in Calgary\, AB. A passionate promoter of traditional Mexican cuisine and culture\, Erika also serves as an ambassador for Agua Santa Mezcal and Chocosol Traders. Erika has traveled across Canada\, showcasing her heritage through gastronomy\, and has appeared on TV\, in podcasts\, and international publications. Originally trained as a nurse in Mexico\, Erika found her culinary calling after completing the program at Humber College. She believes that when you honour your roots\, amazing things can happen. @cheferikaaraujo \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-mexican-tamales-by-chef-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/Catalina_1642_1445x.jpg-e1751140225457.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250713T120000
DTEND;TZID=America/Toronto:20250713T143000
DTSTAMP:20260419T163650
CREATED:20250605T135532Z
LAST-MODIFIED:20250605T135532Z
UID:144695-1752408000-1752417000@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu & Bomi Choi
DESCRIPTION:Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan\, Korea and China – each with a rich backstory and showcasing distinct techniques\, ingredients and flavours. \nIn this class\, you’ll make flaky\, chewy Cong You Bing (scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix\, knead\, roll\, and pan-fry\, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter\, fold in layers for flakiness\, and master that golden\, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough\, including kneading\, gluten formation\, resting\, and shaping! \nWhile your dough is resting\, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments! \nIn Japan\, these savoury pancakes are called Okonomiyaki. They’re umami\, savoury\, sweet and tangy\, typically made with cabbage\, egg\, and pork\, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes\, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level\, and garnish the pancakes with umami-packed bonito flakes (fermented\, smoked\, and shaved skipjack tuna) and furikake (a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests! \nWe’ll also demonstrate for you Kimchi Jeon\, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi\, this pancake is bold\, spicy\, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion\, soy sauce\, rice vinegar\, and gochugaru (a type of Korean chilli that’s mild\, sweet\, and slightly smoky). \nFrom scarcity and survival to street food innovation\, you’ll learn new techniques\, flavour combinations\, and dipping sauces to try at home. Whether you’re here to cook\, connect\, or snack with us\, this class invites you to experience food as a way of learning history\, heritage\, and craft. \n\n \nFriends from culinary school\, Diana Chu and Bomi Choi co-lead this hands-on masterclass that brings together their experiences growing up\, as avid home cooks\, and in the culinary industry. Both career changers\, this duo started in other industries before finding friendship in culinary school at George Brown College. \nBomi Choi is a multidisciplinary artist with a background in graphic design\, ceramics\, fiber arts\, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding\, digital marketing\, prop and food styling\, photography\, and merchandising\, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services\, check out: @bommgachi/ bommgachi.com \nDiana Chu is an ex-public policy consultant with a love for food and the stories behind it. As a social scientist\, cook\, researcher and writer\, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently\, she designs and hosts food-based events\, writes\, and runs food tours. You can follow her work at: @TheGatheringSpot416 and dianachu.substack.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 by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/Asian-pancakes-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250706T100000
DTEND;TZID=America/Toronto:20250706T150000
DTSTAMP:20260419T163650
CREATED:20250609T182309Z
LAST-MODIFIED:20250622T190112Z
UID:144810-1751796000-1751814000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker
DESCRIPTION:Breaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. \nWe’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into it’s component parts\, and there will be a demonstration of some more advanced techniques like deboning\, Frenched breasts\, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared. \nAfter lunch we head back to the work table to break down a whole animal (either a whole deer\, lamb\, or pork\, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts\, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts\, from steaks and roasts to ground meat and sausage\, as well as more advanced techniques like removing silver skin\, Frenching ribs\, and preparing scallopini. \nAll participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes.\n—–\n \nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner.. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n\n\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/local_parts_mural_3.jpg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250626T183000
DTEND;TZID=America/Toronto:20250626T210000
DTSTAMP:20260419T163650
CREATED:20250523T142655Z
LAST-MODIFIED:20250626T160915Z
UID:144436-1750962600-1750971600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Discovering Wild Foods by Dyson Forbes
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes\, following in the footsteps of his father Jonathan\, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company\, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor this Masterclass\, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species.\n\nEarly Summer Edition:Berries: Saskatoon Berry\, ElderberryPlants: Ramps (wild leeks)\, Fiddleheads (fern tips)\, Stinging NettleSeaweeds: Salicornia (aka Sea Asparagus\, Glassworts)Mushrooms: Fresh Morels\, Black TrumpetTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory\n(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.\n—– \n$79 +HST \n—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.\n@forbeswildfoods \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-discovering-wild-foods-by-dyson-forbes-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/dyson2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250615T160000
DTEND;TZID=America/Toronto:20250615T210000
DTSTAMP:20260419T163650
CREATED:20250512T155013Z
LAST-MODIFIED:20250614T145901Z
UID:144229-1750003200-1750021200@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Sous Vide Surf & Turf with Carole Nelson Brown
DESCRIPTION:Join us on Father’s Day for a fun\, hybrid cooking class-meets-dinner party\nJoin Carole Nelson Brown\, The Dep’s culinary tech guru\, for a cool new event that combines perfectly cooked steak\, cool kitchen gadgets\, cooking with fire\, and clever hacks that save time and money. It’s built around a mouthwatering menu of tender sous vide steak — perfectly cooked all the way through and finished with a delicious\, crisp sear\, and garnished with a delicious compound butter — juicy shrimp\, creamy mushroom risotto\, crisp asparagus\, and a decadent chocolate surprise to finish things off. You have the option of joining us for this deluxe\, family-style dinner party\, or coming by earlier and learning all the recipes\, tool and techniques that go into getting it on the table. \nFor the class portion\, roll up your sleeves  and join Carole in the kitchen for a dive into several game-changing modern culinary technologies: sous vide (cooking vacuum-sealed ingredients at precise temperatures for perfect\, consistent results)\, pressure cooking (using an Instant Pot to cut long cooking times in half)\, and using a torch/Searzall to add the finishing touch of sear and char. Your hands-on participation will put the food on the table for the dinner guests joining later\, and you’ll go home with all the recipes and the skills to level up your kitchen game. For the dinner\, kick back for a fun\, BYOB family-style dinner party; bring your appetite and your best dad jokes!\n—– \n4:00pm Class+Dinner $129 (includes recipes)\n6:30pm Dinner Only $99 \n—– \nAfter a remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef.\n@mamashack\n—– \n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/diy-dinner-sous-vide-surf-turf-with-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/SOUSVIDE_STEAK_BEAUTY_2.jpg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T120000
DTEND;TZID=America/Toronto:20250614T140000
DTSTAMP:20260419T163650
CREATED:20250523T144252Z
LAST-MODIFIED:20250613T142923Z
UID:144447-1749902400-1749909600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Ritual Art of South Indian Kappi with Shilpa Kotamarthi
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nExplore the traditional ritual practice of brewing authentic South Indian Filter Kaapi (coffee) with Shilpa Kotamarthi\, the founder of Madras Kaapi. She will share her deep knowledge of Indian Coffee\, its history and how filter kaapi is going through a movement globally. \nThe Indian coffee ritual is over 400 years old\, beginning in the 1600s under the Mughal dynasty. Legend has it that a Sufi saint named Baba Budan secretly secured 7 coffee beans to his chest (since the Arabs were fiercely protective of their coffee) on his way back from Mocha (modern day Mecca) to India. His discovery and love of qahwah (coffee) on his pilgrimage spurred him to plant the roots of coffee cultivation in the hills of South India. In the years to come\, the coffee industry developed in regard to flavor and infrastructure through British and Dutch colonial influence. After Indian independence\, the coffee culture stayed strong to its roots and grew in the hands of local farmers. \nThe Kaapi Ritual is a 90-minute ceremony\, and this will be a guided class in pairs to teach you the entire process of brewing kaapi. We will share beautiful stories and conversation during the brewing\, sipping and pouring process. In addition to learning the history behind the drink’s popularity\, you will learn about the equipment\, processes and brewing techniques needed to make the perfect cup at home. We will also discuss the importance of chicory to the process – lending an essential and signature woody & nutty flavour. \nAlong with our brews we will enjoy some paired cafe’ snacks\, including Muruku (lentil crisps)\, Pongal (a south indian breakfast rice porridge) and traditional sweets. Through this experience\, we hope to spread the joy of tasting Indian coffee and to learn the art of making your own cuppa Kaapi! \nPlease specify any allergies or alternative milk preferences at time of booking and we will do our best to accommodate!\n—–\nShilpa Kotamarthi is the founder of the amazing South Indian coffee startup\, Madras Kaapi which is Canada’s first South Asian Coffee brand. Their coffee beans are from the rich hills of south India\, and they roast them locally in Canada. She also runs Mystery Eats supper club and Paati on the Block\, a Toronto based South Indian pantry and meal kit club. \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-ritual-art-of-south-indian-kappi-with-shilpa-kotamarthi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/filter-coffee-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250608T160000
DTEND;TZID=America/Toronto:20250608T210000
DTSTAMP:20260419T163650
CREATED:20250426T155708Z
LAST-MODIFIED:20250426T174943Z
UID:143881-1749398400-1749416400@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Cavatelli & Coastal Flavours with Chef Anthony Sestito
DESCRIPTION:Join master pasta maker Chef Anthony Sestito of Pastaio for a cool new event format: a hybrid cooking class and dinner party.\nJoin us for an elegant\, summery Italian dinner with the option to come by early for a fun\, hands-on workshop where you will learn how make the fresh\, hand-rolled cavatelli pasta that will be served that evening. Celebrate the start of summer with a relaxed evening of fresh pasta\, seasonal flavours\, and Southern Italian hospitality. It’s casual\, social\, and perfect for a date night\, group outing\, or anyone who wants to dip their hands in dough and then dine on the results.\n—– \nAntipasto Misto\nMarinated olives\, grilled zucchini & eggplant\, citrus-marinated fennel\, shaved parmigiano\, and house focaccia \nCrostini\nwith whipped ricotta & citrus zest\, topped with marinated cherry tomatoes and fresh herbs \nCavatelli al Limone\, Asparago e Gamberetto\nHand-made cavatelli pasta tossed in a light lemon sauce with fresh\, local asparagus\, and shrimp (optional). \nInsalata Verde\nA light\, refreshing green salad with olive oil vinaigrette \nPeach & Amaretto Semifreddo\nA chilled\, creamy dessert with delicate almond notes and the summery flavour of ripe peaches.\n—– \n4:00pm Class+Dinner $99 (includes recipes)\n6:30pm Dinner Only $79 \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/diy-dinner-cavatelli-coastal-flavours-with-chef-anthony-sestito/
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/2025/04/Cavatelli_WithShrimp.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250607T120000
DTEND;TZID=America/Toronto:20250607T143000
DTSTAMP:20260419T163650
CREATED:20250504T201212Z
LAST-MODIFIED:20250504T201212Z
UID:144086-1749297600-1749306600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:Back by popular demand!\nDelicious Maple Syrup – what better way to celebrate this quintessentially Canadian ingredient than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran Alan Zelcovitch walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust\, and exactly how to make the perfect maple filling as well. As a bonus\, you’ll  be shown a great trick to easily remove them from the pan. Building on these pastry skills\, you’ll also get other make some fabulous Maple Scones as well. These flakey\, layered scones can be frozen in raw\, and baked off as you need them\, so you are always ready to enjoy freshest scones\, warm from the oven.\n—– \nAlan Zelcovitch started a successful online cookie company in 2004. In the two decades since then\, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since.\n—– \n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-maple-butter-tarts-scones-by-alan-zelcovitch/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/maple-butter-tarts-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250601T120000
DTEND;TZID=America/Toronto:20250601T143000
DTSTAMP:20260419T163650
CREATED:20250512T160849Z
LAST-MODIFIED:20250527T141949Z
UID:144237-1748779200-1748788200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Roman Street Food by Erica Foffi
DESCRIPTION:Dive into the flavours of Rome’s most beloved street bites — humble\, honest\, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome\, or snack on wandering through a Roman piazza. Join Italian cook Erica Foffi for this exploration of some of Rome’s most iconic street food dishes.\n—– \nSupplì al Telefono\nBeloved Roman rice croquettes filled with tomato and mozzarella. Erica will demonstrate how to prepare the risotto base\, and then guide you through shaping your own supplì to take home. \nPanzanella\nA refreshing bread salad with juicy tomatoes\, cucumbers\, onion and basil\, a summertime staple always present on Roman tables. \nFrittata di asparagi\nA seasonal Roman classic made with asparagus\, eggs\, and Parmigiano\, baked until golden and sliced to share. \nCiambelline al vino\nCrunchy Roman cookies made with wine and olive oil\, brought by Erica to end the class on a sweet note. \nAll dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and a full belly! \n—– \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \n@cookingwitherica_ \nhttps://ericaitaliancookin.wixsite.com/mysite \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-roman-street-food-by-erica-foffi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/DSCN7084.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250530T183000
DTEND;TZID=America/Toronto:20250530T210000
DTSTAMP:20260419T163650
CREATED:20250506T135704Z
LAST-MODIFIED:20250512T202357Z
UID:144107-1748629800-1748638800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Herbal Alchemy: Mocktails\, Shrubs and Infused Vinegars by Olga Galperin
DESCRIPTION:Sophisticated and delicious non-alcoholic drinks are probably one of the biggest food trends going ; it is now possible to create healthy alternatives through creative substitutions of ingredients and techniques. Jump on board and learn how to elevate your beverage repertoire with these exciting new concoctions at this fun and friendly mocktail party! \nOlga Galperin of Nurtur Health\, purveyor of handcrafted beauty and wellness botanical products\, leads this workshop featuring three healthy and versatile preparations that will enhance your pantry or bar\, and also make unique gifts for friends and family. This hands-on class will guide through the process of creating herb-infused vinegars\, crafting flavourful fruit shrubs (fruit & vinegar-based syrups)\, and how to turn them into a range of delightful non-alcoholic cocktails and beverages. These artisanal products add depth and complexity to dishes and beverages\, elevating everyday meals and drinks while adding nutritional value\, supporting gut health and overall wellness. \nFive recipes will be demonstrated: a strawberry tops vinegar with hibiscus and rose hips\, a herb-infused vinegar glaze for drizzling\, a hawthorn strawberry shrub\, as well as 2 fabulous cocktails: a Strawberry Basil Smash and Mumbai Mule. Participants will take home 1 pre-made herbal vinegar and 1 shrub in provided jars. \nLet’s face it: Mocktails are almost as expensive as cocktails\, whether you’re purchasing at a bar or restaurant\, or buying bottles of ‘spirits’ for home mixology. Why not learn to make your own from scratch to save money\, boost your health and wow your guests?! \n—– \nOlga Galperin is the founder of Nurtur Health\, a botanical skincare brand that creates whole plant beauty\, self-care\, and apothecary products. She handcrafts herbal oil extracts using natural\, organic and locally wildcrafted plants and transforms them into products that honour nature\, efficacy and sustainability. With her background in education and herbalism\, she enjoys helping people build confidence in creating their own topical and culinary herbal preparations at home while fostering a deeper connection to natural wellness practices. @nurturhealth\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-herbal-alchemy-mocktails-shrubs-and-infused-vinegars/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/mocktail.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250522T183000
DTEND;TZID=America/Toronto:20250522T210000
DTSTAMP:20260419T163650
CREATED:20250503T142708Z
LAST-MODIFIED:20250514T230239Z
UID:143996-1747938600-1747947600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gnocchi from Scratch with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin\, gnudi\, where potato is replaced with fresh ricotta cheese.\n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering & events company called Bellanti Events\, where she draws from her teachings & Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does!\n@bellanti.events \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-gnocchi-from-scratch-with-laura-guanti-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/gnocchi-di-patate-ev.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250518T120000
DTEND;TZID=America/Toronto:20250518T143000
DTSTAMP:20260419T163650
CREATED:20250422T013348Z
LAST-MODIFIED:20250422T013348Z
UID:143703-1747569600-1747578600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani
DESCRIPTION:In late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then\, many people have expressed interest in learning some of these fabulous recipes. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz\nThe Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul\nThis dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef\nDelicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). Brunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur 
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-brunch-by-rahaf-alakabani-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250517T183000
DTEND;TZID=America/Toronto:20250517T210000
DTSTAMP:20260419T163650
CREATED:20250421T204730Z
LAST-MODIFIED:20250425T160800Z
UID:143665-1747506600-1747515600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
DESCRIPTION:2025 South Asian Spotlight\nKarachi is renowned for its vibrant food scene\, its cuisine is a fusion of various cultural traditions\, making it a true culinary melting pot. Influences from across Asia\, from Afghanistan to Myanmar\, a legacy of centuries of trade\, can be found on menus and in shops\, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there’s an Urdu question asked almost everyday in Karachi\, hum kya khaayenge\, which means “what will we eat?” Tonight Nausheen Rafiq seeks to answer that question in a fun\, creative way that welcomes you into contemporary Desi culture. As a recent graduate of Le Cordon Bleu Ottawa\, Nausheen looks to bring a creative\, modern twist to range of traditional Pakistani dishes\, everything from popular street foods like papri chaat to festive desserts like sheer khurma. \n*The meal will be hosted by Malav Naik\, a marketing strategist\, artist and activist based in Toronto\, ON.  Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions! \n**Note: All meat served will be certified Halal\n—– \nPapri Chaat\nA popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried papri crackers\, combines with the heartiness from the chickpea blend\, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \nChicken Tikka or Aloo Puff\nClassic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender\, buttery\, flaky pastry shell. \nKhaosuey [beef or tofu]\nA Pakistani take on a classic Burmese dish\, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a gram-thickened coconut curry\, served with an array of colourful and flavourful garnishes: chilli oil\, chips\, fried onion\, ginger\, coriander\, green chilies\, lemon and chaat masala allowing diners to customize their bowl to their taste. \nSheer Khurma Tres Leche\nMexico and Pakistan might be on opposite sides of the world\, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American tres leches cake topped with sheer khurma\, a creamy\, vermicelli and nut pudding often prepared as a festive dessert for Eid.\n—– \nNausheen Rafiq is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi\, Pakistan she is passionate about sharing her culture through food. @thesmallbites \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—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-modern-pakistani-by-nausheen-rafiq/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Picklefest,South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/KhaoSueyPic-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250517T120000
DTEND;TZID=America/Toronto:20250517T143000
DTSTAMP:20260419T163650
CREATED:20250501T152651Z
LAST-MODIFIED:20250504T202918Z
UID:144003-1747483200-1747492200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Roman Pasta 4 Ways with Chef Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito for hands-on journey through four classics of Roman pasta: Cacio e Pepe\, Carbonara\, Alla Gricia\, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a batch of fresh tagliatelle or spaghetti\, and from there will be guided through the nuances of each sauce — exploring techniques\, ingredients\, and the subtle differences that define each recipe. Rather than individual cooking stations\, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the spirit of Roman cooking\, where you can compare\, contrast and choose your favourite recipe. A relaxed\, informative\, and delicious way to get hands-on with Italy’s most iconic pasta traditions. \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-roman-pasta-4-ways-with-chef-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/carbonara.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250511T120000
DTEND;TZID=America/Toronto:20250511T180000
DTSTAMP:20260419T163650
CREATED:20250414T141145Z
LAST-MODIFIED:20250414T141145Z
UID:143487-1746964800-1746986400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \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 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/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-11/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T120000
DTEND;TZID=America/Halifax:20250511T140000
DTSTAMP:20260419T163650
CREATED:20250425T151405Z
LAST-MODIFIED:20250510T212443Z
UID:143807-1746964800-1746972000@dev.thedepanneur.ca
SUMMARY:[2pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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—– \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/2pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T120000
DTEND;TZID=America/Halifax:20250511T140000
DTSTAMP:20260419T163650
CREATED:20250425T150648Z
LAST-MODIFIED:20250509T173859Z
UID:143800-1746964800-1746972000@dev.thedepanneur.ca
SUMMARY:[12pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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—– \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/12pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250511T100000
DTEND;TZID=America/Halifax:20250511T120000
DTSTAMP:20260419T163650
CREATED:20250425T150350Z
LAST-MODIFIED:20250509T173918Z
UID:143792-1746957600-1746964800@dev.thedepanneur.ca
SUMMARY:[10am] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with  \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \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—– \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/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250504T100000
DTEND;TZID=America/Toronto:20250504T160000
DTSTAMP:20260419T163650
CREATED:20250307T211712Z
LAST-MODIFIED:20250503T130914Z
UID:142653-1746352800-1746374400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:One of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\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 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/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-5/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250502T183000
DTEND;TZID=America/Toronto:20250502T210000
DTSTAMP:20260419T163650
CREATED:20250421T213252Z
LAST-MODIFIED:20250426T162009Z
UID:143689-1746210600-1746219600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood by Carole Nelson Brown
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nJoin us for a delicious dive into the world of Portuguese conservas\, one of Portugal’s most charming culinary traditions. These beautiful little tins packed with fish or seafood are so much more than pantry staples; they’re a flavourful slice of Portuguese culture\, preserved in olive oil and beautiful packaging. \nChef and travel writer Carole Nelson Brown and Tristan Vaughn from Good Cheese will be your guides through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition\, artistry\, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing\, olive oil\, and a bit of national pride). They will be leading you on a guided tasting of premium tinned fish—think sardines\, mackerel\, maybe even a little squid or octopus. Sample\, snack\, and learn how to build the perfect tin-to-table bite. \nThere will be product available for purchase\, and as a bonus all participants get a 10% discount code for their next purchase at Good Cheese. Come for the fish\, stay for the flavour. \nHere’s what’s on the menu (figuratively and literally): \n\nA guided tasting of a curated selection of artisanal Portuguese tinned fish—from buttery sardines to spicy octopus.\nA selection of quick and easy appetizers that transform humble tins into elegant bites (recipes included!)\nA quick and tasty demo on how to build a tinned fish board that will wow your next gathering.\nA slideshow of scenes from Portugal\, transporting us to cobbled streets\, tiled storefronts\, and shimmering Atlantic coastlines—because every bite tastes better when it tells a story.\n\nWhether you’re a curious foodie\, a travel dreamer\, or just someone who loves good wine with even better company\, this evening is for you. Come hungry\, come curious\, and come ready to fall in love with the tin. \n—– \nAfter remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef.\n@mamashack\n—– \n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-tinspirations-a-guided-tour-of-portuguese-tinned-seafood-by-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Tinned-Fish-Lisbon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250420T120000
DTEND;TZID=America/Halifax:20250420T143000
DTSTAMP:20260419T163650
CREATED:20250324T161851Z
LAST-MODIFIED:20250418T191433Z
UID:143096-1745150400-1745159400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: KFP Plant-Based Desserts by Emily Zimmerman
DESCRIPTION:Passover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together\, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious\, indulgent sweets for the celebration\, without many of the ingredients that usually go into a dessert? And what if you already can’t\, or don’t\, eat eggs and dairy? \nEmily Zimmerman\, The Depanneur’s OG plant-food maven\, will guide you through three matzah-centric\, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights\, or use them at the end of the week with your last box of matzah. Each dish has its own history and background\, and delicious flavour profile. \nMatzah and Almond Milk Buñuelos\nThis Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk\, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts. \nMatzah Torte\nFrom Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam\, and chilled until it’s fork-soft. We’ll prepare little ones to bring home\, and get to taste a variation made earlier. \nMatzah Toffee Crack\nThis has become an American-Jewish standard. Caramel and chocolate drizzled over matzah\, and allowed to harden deliciously. We’ll make a big batch to share\, and folks can add additional toppings of their choice. \nTea\, coffee\, and fruit will be available as we sample our delicious desserts.\n—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \n\n\n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-kfp-plant-based-desserts-by-emily-zimmerman/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Matzo-Crack.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250419T120000
DTEND;TZID=America/Halifax:20250419T143000
DTSTAMP:20260419T163650
CREATED:20250323T231815Z
LAST-MODIFIED:20250417T193242Z
UID:143068-1745064000-1745073000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Tamales by Iván Wadgymar
DESCRIPTION:Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico\, and a beloved part of many Holy Week and Easter celebrations. Join Iván Wadgymar of Maizal for a fun\, hands-on class where you will learn how to make delicious tamales from scratch using traditional\, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. You’ll be making Tamales de Rajas (Poblano Pepper) and Tamales Verdes (chicken in salsa verde)\, as well as a fresh Salsa Verde Cruda. There will be tamales to snack on in class\, and everyone gets to take home the tamales they make\, along with all the recipes.\n—– \nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom.\n@maizalto\n—– \n\n\n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-tamales-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Chicken-Tamales-verde.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR