SUPPER CLUB: Bouchon Lyonnais by Chantal Véchambre
France is home to the concept of terroir - the taste of a specific place - the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to […]
WORKSHOP: Vegan Dim Sum by Jackie Shiu
SOLD OUT - 3nd Night Added Tuesday Feb 20 Dim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings, pillowy steamed buns, and crispy spring rolls are just some of the treats on […]
WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
FULL DAY BREAD MAKING WORKSHOP! Join artisanal baker Leo J. 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 […]
WORKSHOP: Vegan Dim Sum by Jackie Shiu
SOLD OUT - 3nd Night Added Tuesday Feb 20 Dim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings, pillowy steamed buns, and crispy spring rolls are just some of the treats on […]
WORKSHOP: Vegan Dim Sum by Jackie Shiu
Dim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings, pillowy steamed buns, and crispy spring rolls are just some of the treats on offer. Join Jackie Shiu for a fun, hands-on evening […]
NEWCOMER KITCHEN — WED Feb 21, 2018
Bamieh bi lahmeh بامیة باللحمة A traditional Middle Eastern dish, this light stew of okra and beef cubes can be found in countless variations in different countries and regions. The Syrian recipe features sauteed garlic and onion in a lightly spiced tomato gravy, generously garnished with parsley and coriander, and served alongside Rez bel Shairieh […]
DROP-IN DINNER: Chik’n and Waffles by Kellie Asante
When Kellie Asante discovered vegan eating and nutrition, she was captivated, but found one of the biggest hurdles was that the food did not taste like "home". She decided that there was a need for vegan, Afro-centred restaurants, cooking classes, and products in the Greater Toronto Area — and so Afrobeets was born! Gearing people […]
WORKSHOP: Japanese Soba Master Class by Ted Iizuka
Noodles are an iconic part of Japanese cuisine and culture. Ramen, with its bold, loud flavours is like a crowded street corner in Tokyo’s Shinjuku, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka, Canada’s […]
SUPPER CLUB: Caribbean Heat by Winslow Taylor
Jamaica's national motto is “Out of many one people”, and this is very much reflected in Jamaican cuisine — African, Asian and European influences can all be found in the diverse food of the island. Chef Winslow Taylor invites you on a culinary voyage through many classics of Jamaican cuisine. Come explore the island's unique […]