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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

COOKING CLASS: Classic Mexican Tamales by Chef Erika Araujo

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Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef Erika Araujo, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico's cuisine: tamales and champurrado. Tamales are an essential and ancient, pre-Columbian Mexican dish – soft corn meal dough […]

$79.00

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

Café ZuZu 555 Dundas Street East, 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

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

Café ZuZu 555 Dundas Street East, 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