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SUPPER CLUB: Malaysian Rice Table, Pt 1 by Rocheller Batuigas (feat. Fat Rice)

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

Back again after April's off-the-chain Fat Rice supper club, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian, this is an ode to Malaysia, its people, their cuisine, and as well to his partner. A colourful, contemporary mashup of contemporary Asian cuisine, old-school nonya vibes, and traditional rijsttafel flavours. Not to be missed.

$79.00

DIY DINNER: Sous Vide Surf & Turf with Carole Nelson Brown

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

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 make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.

$99.00 – $119.00

MASTERCLASS: Discovering Wild Foods by Dyson Forbes

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

What does it taste like to live in Ontario? 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. For 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.

$79.00

SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker

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

Chef Taylor's sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.

$99.00

OFFSITE: Canada Day Mushroom Hunting & Foraging Expedition with Puck’s Plenty

Barrie Community Sports Complex 2100 Nursery Rd, Minesing, ON

Join us for The Depanneur’s first ever offsite foraging excursion! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! 

$89.00

Mercari x The Dep — InFusions: An Elevated Dinner by Carole Nelson Brown

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

Join Mercari at The Depanneur for an elegant infused dinner party with culinary cannabis alchemist Carole Nelson Brown. Carole combines years of catering and recipe development with her deep expertise crafting precise cannabis infusions to create a truly one of a kind culinary experience. Chef Carole will infuse an exquisite, multi-course, Peruvian-inspired menu with a unique blend of terpenes and cannabinoids to enhance and elevate your meal. Sauces and condiments will be infused with precise dosages so every guest is fully in charge of their own experience.

$149.00

SUPPER CLUB: The Georgian Feast with Chef Zura

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

The foods of Georgia have roots in the many countries and cultures that have intersected with the land historically, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers), as well as developing some of the most fascinating (and, frankly, fun) rituals of the table. With toasts, poetry and elation at the forefront of the dining experience, Georgians simply know how to live and they know how to eat. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes.

$79.00

COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker

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

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.

$159.00

SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]

Mississauga , Canada

Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Niloufer Mavalvala is the award-winning author of several books on Parsi cooking, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage. This special meal is one of six annual Ghambars - seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude, the spirit of community, a sense of belonging and, most importantly, the ideal of equality despite one’s class or financial status.

$79.00

MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu & Bomi Choi

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

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.

$79.00