This event takes place at CSI Spadina, 192 Spadina Ave., Suite 501 Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to […]
This event takes place at CSI Spadina, 192 Spadina Ave., Suite 501 Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by […]
Emily Zimmerman is an OG Depaneer, with a long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). Emily has been veganizing classic New York-style Ashkenazi dishes for years. Now she brings you the mighty knish — delicious, flaky pastries with hearty, savoury fillings. We’ll be making a pair of classic knishes – one with potato and caramelized onion filling, one with sautéed mushrooms and buckwheat.
In this hands-on class, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.
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.
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.
In Mexico, a cenaduria is a small, unassuming place most often run by a family, serving casual fare like pozole and tostadas. There are a countless number of these little spots, each one a repository of family recipes and local traditions, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina's Kitchen evokes the spirit of the cenaduria with a very special pozole recipe, passed down across multiple generations, along side a few other authentic specialities from her home state of Nayarit in western Mexico.
If you want to get close to the Balkan soul, you will most likely find it gathered around a table, sharing stories, laughter, and the flavours of home-cooked meals passed down through generations. For this event, Milka Subotic of The Spicy Balkan has curated a menu that features her family's homestyle recipes, showcasing the rich culinary traditions of the Balkans. We invite you to join us for a night of good food, great company, and the joy of sharing a rich and deep heritage. Whether you’re reminiscing about flavours from your own childhood or discovering these dishes for the first time, this family-style dinner promises to be a memorable experience.
The class will focus on stuffed cookies: what to put in them, how to create the fillings, and how to seal and bake them properly. You will learn the secrets of a really good cookie, ingredients and how they affect texture and flavour, and the signs of a perfectly baked cookie. Participants will make two types of dough: Chocolate Chip and Soft Sugar Cookie Dough, and then choose from a mouth-watering array of fillings like Lemon Curd, Brownie, Nutella, Peanut Butter, Cheesecake, Caramel, Pecan Pie andChocolate Ganache, as well as decorating techniques like sprinkle toppings and line glazes, to create their own unique cookie masterpieces.
Mexico has its tacos, and Central America loves its pupusas, but in Venezuela and Colombia, it is all about the arepa. Although modern Colombians and Venezuelans eat arepas daily, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter, commonly made with only cheese or egg, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.
