SUPPER CLUB: Persian Tapas by Pouria Lofti
Many cultures have developed and elevated the idea of ‘bar food’ — dishes meant to be shared with friends overs drinks — into a delicious cuisine all its own: think […]
$60.00
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OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
Café ZuZu 555 Dundas Street East, Toronto, Ontario, CanadaNote that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 —– Full-Day Bread Making Workshop! Join artisanal […]
$150.00
COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
SOLD OUT — 2nd Night Added MON Oct 21 French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of […]
$60.00
LUNCH & LEARN: Autumn Soups with Chef Doris Fin
Vegetable soups are fast, flexible and forgiving, encouraging endless improvisation and creativity. The abundance of the harvest make fall the perfect time of year for creating warm and comforting homemade […]
$60.00
COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal […]
$60.00
DROP-IN DINNER: Medio Este Mash Up by Mary Freij & Alan Alberto Munoz Flores
The Depanneur is delighted to welcome back Chef Mary Freij, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. […]
SUPPER CLUB: Fall Splendour by David Roy
Cooling temperatures inspire bigger flavours; as the season changes we begin to crave richer, more indulgent comfort foods in preparation for the coming winter season. A veteran of some of […]
$60.00
LUNCH & LEARN: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create […]
$60.00
COOKING CLASS: Intro to Making Miso by Wakaba Hoshino & Aoi Yoshida
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result […]
$60.00
DROP-IN DINNER: Quintessentially Filipino by Maria Polotan
“This is the food I grew up with, the recipes I learned from my Mom.”— Maria Polotan The Philippines is an archipelago of thousands of islands, with hundreds of […]