This workshop takes place at Culinarium, 1215 Weston Rd. 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 make a simple […]
Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat, cinnamon swirls, palmiers and more. There will be delicious fresh croissants to enjoy in class, and participants will be able to take additional dough to bake at home.
In 2016, when Newcomer Kitchen took root and grew out of The Depanneur, one of the most exciting aspects was the sudden, deep dive into the heart of traditional Syrian cuisine. Of the many delicious new things I was introduced to, one of my absolute favourites discoveries was makdous; rich, complex, pickled mini eggplants stuffed with garlic, spices and walnuts, eaten as a mezze, a side dish, or used as an ingredient in other dishes. Under Rahaf's expert guidance, you'll get to taste a variety of Syrian pickles, and learn a streamlined way to create your own flavorful makdous, along with an unforgettable introduction to Syrian culture, food and music.
What could be more fitting for the Dep's first event in our new kitchen at CSI — our 'birthday' so to speak — than to host an event in celebration of Mother's Day? For this special class, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender, warm braided brioche, delicately sprinkles with dried rose petals.
Get ready to pickle like a pro and level up your culinary repertoire with a vibrant palette of tangy flavours and crunchy textures. In this Quick Pickles class, Carole Nelson Brown guides you through the world of fast & easy refrigerator pickles that can quickly transform simple ingredients into spectacular, fresh & colourful garnishes that elevate any dish. In this fun, hands-on workshop you'll take a quick pickle tour around the world with fresh, local Ontario Pickled Asparagus with Dill, Mexican Pickled Red Onions, and Korean Hot Pickled Daikon. Let's get pickling!
Today's class by Zhanar Khamitova showcases Manti. Though they share a name with their small Turkish relatives, these larger Central Asian dumplings are closer in spirit to Afghan mantu or Tibetan momos. Filled with meat and vegetables, manti are a holiday staple with the whole families pitching in to roll the dough, scoop the filling and fold the dumplings. Zhanar’s manti are filled with lamb, onions, butternut squash and seasoned with traditional spices such as cumin, coriander, and black pepper. We will prepare these together, preparing the filling, rolling the dough, then stuffing, shaping and steaming the mantis. There will also be a vegetarian version with green lentils, onions, and butternut squash; both are served with 2 sauces: a white yogurt, garlic and coriander sauce and a red tomato and bell pepper sauce.
Tonight two Dep alumni and Depanneur Cookbook contributors, Dali Chehimi and Fatima Khlifi, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market, flavours deeply woven into the life and memories of every Tunisian.
What could be more fitting for the Dep's first event in our new kitchen at CSI — our 'birthday' so to speak — than to host an event in celebration of Mother's Day? For this special class, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender, warm braided brioche, delicately sprinkles with dried rose petals.
To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. We have invited Chefs Taylor Parker and Matthew Knight-Barton — the pair behind The Dep's subversive Canada Day Supper Clubs — to lead ongoing monthly residency at The Depanneur. It is an honour and privilege to create a space where these chefs can combine their considerable culinary talents to explore the possibilities of an elevated, communal dining experience rooted in First Nations traditions.
The inimitable Mikiki, Canada’s sultriest #SlopQueen returns to The Depanneur for an immersive and interactive food experience unlike any other. Teetering tipsily between cooking class, drag cabaret, performance art, academic lecture, political protest, and social justice activism, Mikiki will lead participants through an exploration of the concepts of aesthetics, the politics of gender representation, food security and harm reduction as told through the lens of workshopping extravagantly plated junk food.
