As a local grower, miller and processor of artisanal Mexican corn, beans and chiles, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself, and processed by hand in the traditional manner. 

Lara and Natasha, co-founders of Tribe Toronto, craft and host intimate events designed to foster authentic connections. Their facilitated dinners bring together small groups of people to explore personal experiences around a shared theme. The evening flows with guided conversations over a family-style meal, creating opportunities for guests to connect on a deeper level and build lasting connections. Join them for a unique dining experience — no small talk required — as they guide you through the evening with thoughtful questions that encourage real stories and open sharing.

The 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.

Friendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell, Friendsgiving was something celebrated during her time in the military, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful, humble and know that each person would not be forgotten while being away from their loved ones, or preparing to be shipped off to parts unknown to serve. Inspired by this tradition and its many fond memories, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends, new and old.

There is a famous Gujarati proverb, Surat nu Jaman ane Kashi nu Maran. Literally translated it means "Dining in Surat and dying in Varanasi is the only way to heaven". It refers to the long-standing reputation for culinary excellence that Surat, a city of about 7 million on the Tapi River in the west Indian state of Gujarat, is known for. Centuries of trade with both the East and the West, flowing through its bustling port and fuelled by its famous textile and diamond markets, have created a vibrant, cosmopolitan food culture. Join us for an intimate dinner by proud Surti ambassador, Malav Naik, who will share his personal take on what makes the justly famous cuisine of this city so heavenly.

Join Maria Polotan of Mama Linda's for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines. The cooking methods of the Philippines have been defined not just by its geography, but also through centuries of trading and colonization. Traditionally souring agents - like vinegars or the multitude of sour fruits and vegetables found in the Philippines - provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat, vinegar can be used to ‘cook’ food, often done with seafood, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths - like the adobo and paksiw, or sour broths like sinigang. Filipinos also love to kinulob (steam), inihaw (grill) and ginisa (stir fry) - methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange.