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SUPPER CLUB: Nochebuena – Venezuelan Christmas by Luis Manuel Cordoba

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

The traditional Venezuelan Christmas meal of hallacas, pernil and pan de jamón. La hallaca is a sort of tamale made out of yellow corn dough, filled with a beef, chicken and pork stew embellished with raisins, olives, and capers, which is then is wrapped in banana leaves, tied with string and boiled. El pan de jamón (ham bread) is a brioche bread filled with smoked ham, raisins and green olives, and el pernil is a baked and glazed pork leg. La ensalada de gallina is a creamy chicken salad with potatoes, carrots, peas, and mayonnaise.

$79.00

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Join 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.

$159.00

POP-UP: Truffle & Wild Mushroom Market by Marc Eber

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. Again we are excited to collaborate to bring you a special Holiday Mushroom Pop-Up where Marc sells fresh truffles and wild mushrooms to the public at wholesale prices — often more than 60% lower than you will find in retail shops — that is if you can find these rare products at all!

Free

SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Tonight Asmait Merhatsion will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony, one of the most cherished social rituals of daily life in Eritrea.

$79.00

DIY DINNER PARTY: Mexican Taco Party with Mariel González

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

This DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people, learn recipes and enjoy a delicious meal in a convivial & collaborative setting.

$89.00

COOKING CLASS: Classic Filled Pastas by Anthony Sestito

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You'll ease into the class with a complimentary antipasto platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash & ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca, with sage, pine nut & pancetta, with a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

$79.00

SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon & Lhundup Gyatso

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Losar is a Tibetan word that means New Year; lo meaning 'year' and sar meaning 'new'. Like any important festivity, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.

$79.00

INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

The Depanneur is proud to launch the Indigenous Food Lab, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton, the duo behind The Dep's acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.

$99.00

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Join 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.

$159.00

SUPPER CLUB: Afghan Sofra by Frishta Ghafoori

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

For more than two millennia, Afghanistan was a place where important trade routes between India, China, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own. One symbol of Afghan hospitality is the sofra, a woven cloth or spread upon which food is served. In a broader sense it has come to mean the kind of convivial family meal associated with Islamic cultures, and is where we, half a world away, get the idiom of 'putting on a big spread'. Tonight Frishta Ghafoori will share a lovely selection of traditional Afghan dishes, all infused with this spirit of hospitality.

$79.00