BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20250309T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20251102T050000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250601T120000 DTEND;TZID=America/Toronto:20250601T143000 DTSTAMP:20260425T092502 CREATED:20250512T160849Z LAST-MODIFIED:20250527T141949Z UID:144237-1748779200-1748788200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Roman Street Food by Erica Foffi DESCRIPTION:Dive into the flavours of Rome’s most beloved street bites — humble\, honest\, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome\, or snack on wandering through a Roman piazza. Join Italian cook Erica Foffi for this exploration of some of Rome’s most iconic street food dishes.\n—– \nSupplì al Telefono\nBeloved Roman rice croquettes filled with tomato and mozzarella. Erica will demonstrate how to prepare the risotto base\, and then guide you through shaping your own supplì to take home. \nPanzanella\nA refreshing bread salad with juicy tomatoes\, cucumbers\, onion and basil\, a summertime staple always present on Roman tables. \nFrittata di asparagi\nA seasonal Roman classic made with asparagus\, eggs\, and Parmigiano\, baked until golden and sliced to share. \nCiambelline al vino\nCrunchy Roman cookies made with wine and olive oil\, brought by Erica to end the class on a sweet note. \nAll dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and a full belly! \n—– \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \n@cookingwitherica_ \nhttps://ericaitaliancookin.wixsite.com/mysite \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-roman-street-food-by-erica-foffi/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/DSCN7084.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250531T183000 DTEND;TZID=America/Toronto:20250531T210000 DTSTAMP:20260425T092502 CREATED:20250512T191458Z LAST-MODIFIED:20250530T201932Z UID:144249-1748716200-1748725200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. Nigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.\n—– \n—Small Chops—\nIn Nigeria\, quick finger foods for sharing are referred to as ‘small chops’\, and all different kinds can be found in the profusion of street stalls and market vendors. \nPuff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \nSpring Rolls Like in Canada\, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables\, and fried until crispy\, served with Naija Jollof’s signature African-Asian house sauce. \nZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, the result is a tangy\, refreshing libation. \n—Appetizer— \nRoasted Mackerel with Garden Egg Sauce is an thick stew of charred\, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \nBoiled Plantains are a staple of many African cuisines and provide a savoury\, starchy accompaniment to many soups and stews. \nHoney Beans in Tomato – a variety of the more commonly known in the West black eyed pea\, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways\, but most often cooked in palm oil down into a porridge of tomato\, onion and pepper (sometimes including scotch bonnet for kick). \n—Main— \nJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \nSouthern Nigerian Grilled Chicken features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSide Salad of lettuce\, tomato and onion provides some cooling crunch to the savoury & spicy dishes. \n—Dessert— \nMacedonia Fruit Salad with Vanilla Ice Cream A chopped fresh fruit salad with homemade vanilla ice cream.  ‘Macédoine’ is a classical French culinary term that refers to fruits or veg cut into large dice (and/or a salad made with them)\, most likely connected to the large\, rustic cuts used in Greek-style salads.\n—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA\n@naijajolloftoronto\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/supper-club-nigeria-motherland-of-flavours-by-beauty-obasuyi/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/Jollof_BeefSuya_CROP.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250530T183000 DTEND;TZID=America/Toronto:20250530T210000 DTSTAMP:20260425T092502 CREATED:20250506T135704Z LAST-MODIFIED:20250512T202357Z UID:144107-1748629800-1748638800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Herbal Alchemy: Mocktails\, Shrubs and Infused Vinegars by Olga Galperin DESCRIPTION:Sophisticated and delicious non-alcoholic drinks are probably one of the biggest food trends going ; it is now possible to create healthy alternatives through creative substitutions of ingredients and techniques. Jump on board and learn how to elevate your beverage repertoire with these exciting new concoctions at this fun and friendly mocktail party! \nOlga Galperin of Nurtur Health\, purveyor of handcrafted beauty and wellness botanical products\, leads this workshop featuring three healthy and versatile preparations that will enhance your pantry or bar\, and also make unique gifts for friends and family. This hands-on class will guide through the process of creating herb-infused vinegars\, crafting flavourful fruit shrubs (fruit & vinegar-based syrups)\, and how to turn them into a range of delightful non-alcoholic cocktails and beverages. These artisanal products add depth and complexity to dishes and beverages\, elevating everyday meals and drinks while adding nutritional value\, supporting gut health and overall wellness. \nFive recipes will be demonstrated: a strawberry tops vinegar with hibiscus and rose hips\, a herb-infused vinegar glaze for drizzling\, a hawthorn strawberry shrub\, as well as 2 fabulous cocktails: a Strawberry Basil Smash and Mumbai Mule. Participants will take home 1 pre-made herbal vinegar and 1 shrub in provided jars. \nLet’s face it: Mocktails are almost as expensive as cocktails\, whether you’re purchasing at a bar or restaurant\, or buying bottles of ‘spirits’ for home mixology. Why not learn to make your own from scratch to save money\, boost your health and wow your guests?! \n—– \nOlga Galperin is the founder of Nurtur Health\, a botanical skincare brand that creates whole plant beauty\, self-care\, and apothecary products. She handcrafts herbal oil extracts using natural\, organic and locally wildcrafted plants and transforms them into products that honour nature\, efficacy and sustainability. With her background in education and herbalism\, she enjoys helping people build confidence in creating their own topical and culinary herbal preparations at home while fostering a deeper connection to natural wellness practices. @nurturhealth\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-herbal-alchemy-mocktails-shrubs-and-infused-vinegars/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/mocktail.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250524T183000 DTEND;TZID=America/Toronto:20250524T210000 DTSTAMP:20260425T092502 CREATED:20250414T142314Z LAST-MODIFIED:20250506T024335Z UID:143491-1748111400-1748120400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nChef 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. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu?\n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250523T183000 DTEND;TZID=America/Toronto:20250523T210000 DTSTAMP:20260425T092502 CREATED:20250504T200656Z LAST-MODIFIED:20250504T213422Z UID:144076-1748025000-1748034000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: It's Lekker: South African Shabbat by Alissa Kondogiannis DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nAlissa grew up in Johannesburg\, South Africa with a Canadian mother and a South African father. Her father’s mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.\n—– \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission. \nCurried Fish Balls aka ‘Pickled Fish’ \nAlthough it may sound somewhat exotic\, this is actually a very traditional Shabbat dish in South Africa where Malaysian and Indian curries have long been an integral part of the local cuisine. Minced white fish in a mild and sweet curried sauce. \nGreen Salad with Avocados and Shaved Biltong\nNorth American’s love their bacon like South Africans love their Biltong\, a local style of air-dried\, cured meat—think beef jerky. Though not usual as a salad topper\, it adds a savoury\, umami-packed punch to just about anything; e.g. growing up\, biltong-flavoured cheese spread was very popular. \nPeri Peri Braai\nBraai is a core South African culinary idea; it’s about grilling meat over a fire\, and applies to the process\, the dishes themselves\, and the social gathering where this food shared. No one says NO to a good braai. Peri Peri comes from the Portuguese settlers that brought chilli peppers to South Africa\, which have since become the quintessential flavour of South African BBQ chicken recipes\, and the inspiration behind the South African fast food chain Nando’s. Tonight it lends its signature tangy heat to tender\, juicy grilled chicken (or tofu & veg) served with chutney and a selection of fresh sambals (garnishes) like tomato\, onion\, banana\, papaya\, coconut that add a customizable pop of colour\, texture and sweetness. \nServed with yellow rice with currants\, and roasted butternut squash \nMalva Pudding with Granadilla\nMalva pudding is not a ‘pudding’ at all\, but rather a uniquely South African cake made with apricot jam\, which lends it a spongy caramelized texture. Served warm with a granadilla-infused sauce (a cousin of passionfruit whose exotic\, tropical fragrance is very S.A.) and rich\, creamy custard (non-dairy/pareve).\n—– \n\nAlissa Kondogiannis runs a small catering company North of the Toronto\, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years\, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen.\n@barnstarkitchen \n\nCheck out Alissa’s amazing Latkes recipe as featured in the award-winning The Depanneur Cookbook \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://dev.thedepanneur.ca/event/supper-club-its-lekker-south-african-shabbat-by-alissa-kondogiannis/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/IMG_5728-rotated.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250522T183000 DTEND;TZID=America/Toronto:20250522T210000 DTSTAMP:20260425T092502 CREATED:20250503T142708Z LAST-MODIFIED:20250514T230239Z UID:143996-1747938600-1747947600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Gnocchi from Scratch with Laura Guanti DESCRIPTION: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 to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin\, gnudi\, where potato is replaced with fresh ricotta cheese.\n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering & events company called Bellanti Events\, where she draws from her teachings & Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does!\n@bellanti.events \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-gnocchi-from-scratch-with-laura-guanti-2/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/gnocchi-di-patate-ev.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250518T120000 DTEND;TZID=America/Toronto:20250518T143000 DTSTAMP:20260425T092502 CREATED:20250422T013348Z LAST-MODIFIED:20250422T013348Z UID:143703-1747569600-1747578600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani DESCRIPTION:In late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then\, many people have expressed interest in learning some of these fabulous recipes. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz\nThe Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul\nThis dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef\nDelicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). Brunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur  URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-brunch-by-rahaf-alakabani-3/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250517T183000 DTEND;TZID=America/Toronto:20250517T210000 DTSTAMP:20260425T092502 CREATED:20250421T204730Z LAST-MODIFIED:20250425T160800Z UID:143665-1747506600-1747515600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Modern Pakistani by Nausheen Rafiq DESCRIPTION:2025 South Asian Spotlight\nKarachi is renowned for its vibrant food scene\, its cuisine is a fusion of various cultural traditions\, making it a true culinary melting pot. Influences from across Asia\, from Afghanistan to Myanmar\, a legacy of centuries of trade\, can be found on menus and in shops\, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there’s an Urdu question asked almost everyday in Karachi\, hum kya khaayenge\, which means “what will we eat?” Tonight Nausheen Rafiq seeks to answer that question in a fun\, creative way that welcomes you into contemporary Desi culture. As a recent graduate of Le Cordon Bleu Ottawa\, Nausheen looks to bring a creative\, modern twist to range of traditional Pakistani dishes\, everything from popular street foods like papri chaat to festive desserts like sheer khurma. \n*The meal will be hosted by Malav Naik\, a marketing strategist\, artist and activist based in Toronto\, ON.  Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions! \n**Note: All meat served will be certified Halal\n—– \nPapri Chaat\nA popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried papri crackers\, combines with the heartiness from the chickpea blend\, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \nChicken Tikka or Aloo Puff\nClassic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender\, buttery\, flaky pastry shell. \nKhaosuey [beef or tofu]\nA Pakistani take on a classic Burmese dish\, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a gram-thickened coconut curry\, served with an array of colourful and flavourful garnishes: chilli oil\, chips\, fried onion\, ginger\, coriander\, green chilies\, lemon and chaat masala allowing diners to customize their bowl to their taste. \nSheer Khurma Tres Leche\nMexico and Pakistan might be on opposite sides of the world\, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American tres leches cake topped with sheer khurma\, a creamy\, vermicelli and nut pudding often prepared as a festive dessert for Eid.\n—– \nNausheen Rafiq is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi\, Pakistan she is passionate about sharing her culture through food. @thesmallbites \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-modern-pakistani-by-nausheen-rafiq/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Picklefest,South Asian Spotlight,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/KhaoSueyPic-rotated.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250517T120000 DTEND;TZID=America/Toronto:20250517T143000 DTSTAMP:20260425T092502 CREATED:20250501T152651Z LAST-MODIFIED:20250504T202918Z UID:144003-1747483200-1747492200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Classic Roman Pasta 4 Ways with Chef Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito for hands-on journey through four classics of Roman pasta: Cacio e Pepe\, Carbonara\, Alla Gricia\, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a batch of fresh tagliatelle or spaghetti\, and from there will be guided through the nuances of each sauce — exploring techniques\, ingredients\, and the subtle differences that define each recipe. Rather than individual cooking stations\, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the spirit of Roman cooking\, where you can compare\, contrast and choose your favourite recipe. A relaxed\, informative\, and delicious way to get hands-on with Italy’s most iconic pasta traditions. \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-classic-roman-pasta-4-ways-with-chef-anthony-sestito/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/carbonara.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250511T120000 DTEND;TZID=America/Toronto:20250511T180000 DTSTAMP:20260425T092502 CREATED:20250414T141145Z LAST-MODIFIED:20250414T141145Z UID:143487-1746964800-1746986400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin 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. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-11/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20250511T120000 DTEND;TZID=America/Halifax:20250511T140000 DTSTAMP:20260425T092502 CREATED:20250425T151405Z LAST-MODIFIED:20250510T212443Z UID:143807-1746964800-1746972000@dev.thedepanneur.ca SUMMARY:[2pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan DESCRIPTION:Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/2pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20250511T120000 DTEND;TZID=America/Halifax:20250511T140000 DTSTAMP:20260425T092502 CREATED:20250425T150648Z LAST-MODIFIED:20250509T173859Z UID:143800-1746964800-1746972000@dev.thedepanneur.ca SUMMARY:[12pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/12pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20250511T100000 DTEND;TZID=America/Halifax:20250511T120000 DTSTAMP:20260425T092502 CREATED:20250425T150350Z LAST-MODIFIED:20250509T173918Z UID:143792-1746957600-1746964800@dev.thedepanneur.ca SUMMARY:[10am] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan DESCRIPTION:10am & 12pm SOLD OUT – a few tickets left for the 2pm seating\nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. All I can say is if you have not had the chance to try silog\, the classic Filipino brunch of garlic fried rice with a fried duck egg\, topped with Maria’s homemade savoury-sweet\, Pinoy-style sausage or hash\, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s\, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals\, and Mother’s Day is the quintessential brunch day\, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am\, 12pm and 2pm.\n—– \nWelcome Drink: Calamansi Mimosa\nA Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \nSilog Platter \nStart with a big platter of garlic fried rice garnished with cilantro drizzle\, garlic vinegar and homemade achara (pickled green papaya) for the table \nserved with \nLonganisa Bisaya \nLightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!) \nCorned Beef Hash \nHomemade corned beef brisket sautéed with garlic\, yellow and green onions and potatoes \n–or– \nVegan Adobo\nTofu\, mushrooms and greens in a savoury-sweet garlic soy braise. \ntopped with \nSunny Duck Egg\nor 2 regular eggs (optional) \nand then finish off with \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nBottomless coffee or tea included \n—– \n$39 +HST\n(Kids under 12 eat for 1/2 price!) \nSeatings available at 10am\, 12pm\, and 2pm \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250510T183000 DTEND;TZID=America/Toronto:20250510T210000 DTSTAMP:20260425T092502 CREATED:20250421T185353Z LAST-MODIFIED:20250425T161056Z UID:143645-1746901800-1746910800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: "Pure Non-Veg" — Hidden Gujarat by Malav Naik DESCRIPTION:2025 South Asian Spotlight\nNo\, Not all Gujaratis are strictly vegetarian\nGujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality\, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly\, this has led to food-based segregation for generations. Non-vegetarian communities face stigma\, discrimination\, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere\, making it clear who’s welcome and who’s not. \n“Pure Non-Veg” is my playful jab at this rigid mindset\, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it’s about recognizing Gujarat’s authentic\, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a Facebook group founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat’s rigid culinary mindset\, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination. \nCome hungry for bold flavors\, captivating stories\, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian\, and it’s high time we celebrate that delicious fact! \n*The meal will also be hosted by an expert on Gujarati and Parsi cuisine\, award-winning author Niloufer Mavalvala. She will help to bring context to the foods and will be available to answer any of your questions!  \nBera Samosa\, Chicken Dana & Bun\nBera Samosa\, a beloved specialty from Bhatiyar Gali in Ahmedabad’s Old City\, are bite-sized mutton samosas bursting with juicy minced mutton\, spring onions\, and subtle spices. Accompanied by Chicken Dana—crispy\, spiced chicken bites evocative of Japanese karaage\, yet deeply Gujarati in character—and served with a soft bun\, this trio captures the vibrant street-food soul of Ahmedabad. \nPatra Ni Machhi\nA signature Parsi delicacy featuring tender Pomfret coated in a vibrant\, aromatic green chutney of coriander\, garlic shoots\, and lavangya marcha (Thai green chilies)\, wrapped delicately in banana leaves and steamed until succulent. The Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes. \nKachi Keri no Baflo \nSince the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This is a traditional Gujarati summer drink made with tart raw mango pulp\, aromatic saffron\, earthy roasted cumin\, and caramel-sweetened jaggery. \nTapelu and Puri\nSurat’s iconic Khatri community dish\, tapelu\, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions\, garlic\, ginger\, and the distinctive ‘tapelano masalo.’ Paired with small\, fermented golden puris\, this dish is both a celebration and comfort food. Unlike many dishes\, Tapelu remains community-centered—rarely found in restaurants\, enjoyed typically only if you’re lucky enough to know a Khatri family or\, like me\, fortunate to grow up next door to them. \nZarda / Biranj\nZarda\, or Biranj\, is an aromatic sweet rice preparation\, gently cooked with saffron-infused milk\, sugar\, and studded with raisins\, pistachios\, and almonds\, crowned with shimmering silver foil.\n—– \n \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n\nNiloufer Mavalvala is an experienced home cook and an award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n  URL:https://dev.thedepanneur.ca/event/supper-club-pure-non-veg-hidden-gujarat-by-malav-naik/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:South Asian Spotlight,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/MAY-10-Non-Veg-Gujurati-w_Malav.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250504T100000 DTEND;TZID=America/Toronto:20250504T160000 DTSTAMP:20260425T092502 CREATED:20250307T211712Z LAST-MODIFIED:20250503T130914Z UID:142653-1746352800-1746374400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria DESCRIPTION:One of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-5/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250503T183000 DTEND;TZID=America/Toronto:20250503T210000 DTSTAMP:20260425T092502 CREATED:20250421T180308Z LAST-MODIFIED:20250501T021955Z UID:143631-1746297000-1746306000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: India in Season by Niharika Gupta DESCRIPTION:2025 South Asian Spotlight\nThis five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu\, filled with all things green. \nHaem’s Table is named after Niharika’s maternal grandmother\, Hemlata—lovingly called Haem. Through Haem’s Table\, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities – currently in Toronto – her life has been shaped by a constantly changing backdrop of people\, places\, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. \n*The meal will also be hosted by Jo (Jayeeta) Sharma\, Associate Professor of Food Studies\, History\, and Environmental Humanities at University of Toronto. She will help to bring context to the foods and will be available to answer any of your questions!  \n—– \nMasala Focaccia & Chutney Compound Butter\nMakhan\, butter in Hindi\, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh\, homemade\, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child. \nMasala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid\, cutting school\, pretending to be sick. The focaccia is indented with onions\, roasted garlic\, and a tempering of ghee\, whole spices\, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies. \nChard Patta Chaat\nChaat\, a typical South Asian snack eaten year-round\, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others\, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite. \nChard Chaat is inspired by the traditional street-side winter staple Palak Patta (Spinach Leaf) Chaat. This version promises to be a crunchy\, spicy\, sweet\, and tangy dish like nothing you’ve tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney\, cumin-spiced yogurt\, tamarind-maple chutney\, chopped radishes\, chopped onions\, and chopped coriander. The kind of dish that’ll have you asking\, “Why don’t I eat chaat every day?” \nSpring Veg Stuffed Ramp Besan Chilla\nChilla an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from besan (chickpea flour). On Sundays\, she would stuff them with paneer (Indian cottage cheese) and seasonal vegetables\, and serve them with fresh cilantro chutney. \nRamp Chilla uses a batter made with ramps and chickpea flour\, and is stuffed with hung yogurt\, asparagus\, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (Both ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability\, spinach and mushrooms will be used as a substitution.) \nLamb or Mushroom Green Keema with Brioche Pav\nKeema\, minced meat in Urdu\, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai\, you’ll find this spicy curry served with pav—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India\, pav gained popularity across western Indian states starting in the ’60s. Since then\, it has remained a staple for mopping up curry across Mumbai. \nThis keema is inspired by the abundance of greens that begin appearing at Ontario farmers’ markets. The curry uses cilantro\, sorrel\, chives\, and pumpkin seeds to create an herby green base. It’s served with brioche pav\, toasted with butter\, chilli powder\, and cilantro leaves. The vegetarian keema is made with a mix of shiitake\, chanterelle\, and cremini mushrooms—their deep umami complements the herby curry beautifully. \nChai Crème Brûlée with Parle G\nChai\, milky black tea steeped with spices like cardamom\, clove\, and ginger—is more than just a drink. In the Indian subcontinent\, every morning begins with a piping hot cup. Each household makes its chai differently\, so no two recipes are alike. In my house\, chai is gingery\, heavily perfumed with cardamom\, and always sugar-free. It’s always served with Parle G\, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks. \nChai Crème Brûlée reimagines this iconic pairing as a creamy custard\, spiced with ginger\, cloves\, cardamom\, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai\, it’s served with Parle G on the side.\n—– \nNiharika Gupta is a self-taught cook\, passionate about locally sourced seasonal ingredients.  Named after her grandmother\, Haemlata\, she runs “Haem’s Table“\, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5\, she enjoys reading food history and watching birds. @haemstable \n  \n—– \nJo (Jayeeta) Sharma (Cantab 2002) is an Associate Professor of Food Studies\, History\, and Environmental Humanities\, a Fellow of the Royal Geographical Society\, and with Professor Marney Isaac\, (co)Director of the Sustainable Food & Farming Cluster at the University of Toronto. She  leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal Global Food History (Routledge). She is also co-editor of the Culinaria food book series at the University of Toronto Press\, and editor of the Empires in Perspective book series (Routledge). She is a founding member of the Culinaria Research Centre at the University of Toronto and an elected Board Member of the Association for the Study of Food and Society (ASFS). She is part of the Scarborough Food Network\, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association. \nJo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways\, empires\, post-colonial and global Asia diasporas\, mountain ecologies and societies\, food systems and plantation labour\, street vendors\, commodity capitalism\, and historical soundscapes of city food. She is the author of Empire’s Garden (Duke/Permanent Black 2011/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire\, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure.  She is PI and co-PI for several global research projects\, including a SSHRC Partnership Development Grant\, a SSHRC Connections Outreach Grant\, and a SSHRC Insight Development Grant. Projects’ details can be found here: https://www.utsc.utoronto.ca/projects/feedingcity/toward-food-sovereignty/ \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-india-in-season-by-niharika-gupta/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:South Asian Spotlight,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Palak-Patta-Chaat.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250502T183000 DTEND;TZID=America/Toronto:20250502T210000 DTSTAMP:20260425T092502 CREATED:20250421T213252Z LAST-MODIFIED:20250426T162009Z UID:143689-1746210600-1746219600@dev.thedepanneur.ca SUMMARY:MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood by Carole Nelson Brown DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nJoin us for a delicious dive into the world of Portuguese conservas\, one of Portugal’s most charming culinary traditions. These beautiful little tins packed with fish or seafood are so much more than pantry staples; they’re a flavourful slice of Portuguese culture\, preserved in olive oil and beautiful packaging. \nChef and travel writer Carole Nelson Brown and Tristan Vaughn from Good Cheese will be your guides through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition\, artistry\, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing\, olive oil\, and a bit of national pride). They will be leading you on a guided tasting of premium tinned fish—think sardines\, mackerel\, maybe even a little squid or octopus. Sample\, snack\, and learn how to build the perfect tin-to-table bite. \nThere will be product available for purchase\, and as a bonus all participants get a 10% discount code for their next purchase at Good Cheese. Come for the fish\, stay for the flavour. \nHere’s what’s on the menu (figuratively and literally): \n\nA guided tasting of a curated selection of artisanal Portuguese tinned fish—from buttery sardines to spicy octopus.\nA selection of quick and easy appetizers that transform humble tins into elegant bites (recipes included!)\nA quick and tasty demo on how to build a tinned fish board that will wow your next gathering.\nA slideshow of scenes from Portugal\, transporting us to cobbled streets\, tiled storefronts\, and shimmering Atlantic coastlines—because every bite tastes better when it tells a story.\n\nWhether you’re a curious foodie\, a travel dreamer\, or just someone who loves good wine with even better company\, this evening is for you. Come hungry\, come curious\, and come ready to fall in love with the tin. \n—– \nAfter remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef.\n@mamashack\n—– \n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/masterclass-tinspirations-a-guided-tour-of-portuguese-tinned-seafood-by-carole-nelson-brown/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Master Class,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Tinned-Fish-Lisbon.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250501T183000 DTEND;TZID=America/Toronto:20250501T210000 DTSTAMP:20260425T092502 CREATED:20250224T003857Z LAST-MODIFIED:20250501T151348Z UID:142326-1746124200-1746133200@dev.thedepanneur.ca SUMMARY:TABLE TALK: America the Bountiful by Capri S. Cafaro DESCRIPTION:Table Talks are back! From 2015-2020 The Depanneur hosted dozens of Table Talks\, informal culinary salons where local food personalities talked about an Interesting Food Thing while Dep founder Len Senater prepared a menu inspired by the topic. We’re excited to announce our first Table Talk in the new location at CSI Spadina! \nJoin author\, radio and TV host Capri S. Cafaro for a behind-the-scenes conversation about her new PBS television series\, America The Bountiful. An in-depth look at American regional foodways\, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA\, and how this food landscape fits in the wider context of North America. A self-proclaimed “Canadian groupie”\, Capri is also working on a special series of episodes of her podcast and radio show\, Eat Your Heartland Out focusing on Canadian regional foodways. She’ll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood… and why that needs to change. \nFor tonight’s dinner\, Len Senater will be preparing some unique culinary specialities of Ohio\, Capri’s home state — where she was former Minority Leader of the Ohio Senate. \n \nSauerkraut Balls\nA local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried\, these creamy fritters of sauerkraut (usually with ham or sausage) have become a holiday tradition in Akron\, Ohio. (Vegetarian) \nCincinnati Chili “5-Way”\nMade famous by the Skyline Chili franchise\, this is a loose ground beef & tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles\, and served over spaghetti. There are optional toppings (cheese\, beans\, onions)\, each one called a ‘way’\, so a 5-way chili (aka “The Works“) would have them all. Available vegetarian. \nBuckeyes\nBuckeyes are a ball of peanut butter fudge dipped in chocolate\, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree\, the state tree of Ohio.\n—– \nDinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+ \n—– \n \nCapri S. Cafaro is a radio host\, cookbook author\, and the creator\, executive producer and host of the public television series\, America the Bountiful. Cafaro is also the host of the award-nominated podcast and radio show\, Eat Your Heartland Out\, and the author of United We Eat. capriscafaro.com | @capriscafaro \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/table-talk-america-the-bountiful-by-capri-s-cafaro/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/02/201_Still04-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250426T183000 DTEND;TZID=America/Toronto:20250426T210000 DTSTAMP:20260425T092502 CREATED:20250407T232614Z LAST-MODIFIED:20250425T205901Z UID:143367-1745692200-1745701200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Laalima – Dinner at My Nani Ghar by Rashmi Singh DESCRIPTION:2025 South Asian Spotlight\nThis three-course family-style menu honours the rustic\, bold flavours of Bihar\, a northeastern state in India where mustard takes centre stage\, garlic is never held back\, and fennel sweetens the finish. With Laalima\, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved\, someone made your favourite food before you even asked. \nNamed after Rashmi’s own Nani (grandmother)\, Laalima is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her Nani Ghar\, shaped by slow\, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans\, running barefoot on the grass\, and the scent of garlic and mustard oil drifting in from the kitchen. \n—– \nThe journey to my Nani’s home begins here… \nWelcome Drink\nA floral\, bubbly welcome drink (non-alcoholic) – a flower syrup is mixed with sparkling soda infused with rose-mogra (jasmine) and lime – It’s like stepping barefoot onto grass at the cusp of summer. \nAmuse-Bouche\nA salty-sour surprise to awaken your palate and nudge you gently into the hills of Yercaud. Raw mango with salt and chile to be enjoyed in one bite. Just like Nani used to begin every meal — simple\, and impossible to forget. \nदाल पीठा\nDal Pitha Rewritten – Crispy Lentil & Seasonal Greens Croquettes [veg]\nCrisp croquettes inspired by the traditional Bihari dal pitha (steamed dumpling) are stuffed with spiced chana dal and seasonal greens. They are served with a sweet-smoky tomato chutney and a lightly pickled onion dressing for balance. \nलालिमा की स्पेशल चिकन करी\nLaalima Ki Chicken Curry\nA bold and rustic chicken curry slow-cooked and layered with whole garlic pods and warm spices. A deeply personal recipe from Rashmi’s Nani Ghar\, where garlic and mustard oil always take center stage.\n– or –\nलालिमा की आलू-सोया तरकारी\nLaalima Ki Aloo Tarkari – Laalima’s Special Potato Curry [veg]\nA hearty vegetarian curry made with potatoes and a seasonal vegetable\, dum-cooked with whole garlic pods and rustic spices. \nपूआ\nPua – Banana and Fennel Pancakes\nSoft\, mildly sweet\, pan-fried pancakes made with whole wheat flour\, jaggery\, mashed banana\, and fennel seeds. A beloved Bihari delicacy\, pua is often made during festivals. With a tender centre\, it walks the line between dessert and comfort — and pairs beautifully with spicy\, umami-laden dishes\, creating the perfect balance of heat and sweetness on your plate. \nभात\nBhaat – Steamed Ghee Rice\nFluffy basmati rice finished with ghee\, made to soak up bold curries and balance spices. \nAccompanied by whipped yogurt \, raw onion rings\, slit green chilies\, and lemon wedges — all essential side notes to balance heat and acidity at a traditional Bihari meal. \nमखाना मूस और ठेकुआ\nMakhana Mousse with a Thekua Surprise\nA creamy mousse made from ghee-roasted makhana (foxnuts)\, infused with cardamom\, and sweetened with jaggery. It’s topped with a delicate\, crisp thekua wafer\, a nod to Bihar’s beloved festival biscuit. Guests crack through the wafer to uncover the mousse beneath — a playful\, nostalgic finale that bridges tradition and surprise.\n—– \nRashmi Singh is an Executive Events and Communications Specialist based in Toronto — a storyteller at heart\, both in her work and in her kitchen. Born into the rich food traditions of Bihar and raised on the warmth of her Nani & Ma’s cooking\, she now shares those memories and flavours through her culinary Instagram page\, Spoonful with Rashmi. @spoonfulwithrashmi \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-laalima-dinner-at-my-nani-ghar-by-rashmi-singh/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:South Asian Spotlight,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Rashmi-mangoes.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20250420T120000 DTEND;TZID=America/Halifax:20250420T143000 DTSTAMP:20260425T092502 CREATED:20250324T161851Z LAST-MODIFIED:20250418T191433Z UID:143096-1745150400-1745159400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: KFP Plant-Based Desserts by Emily Zimmerman DESCRIPTION:Passover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together\, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious\, indulgent sweets for the celebration\, without many of the ingredients that usually go into a dessert? And what if you already can’t\, or don’t\, eat eggs and dairy? \nEmily Zimmerman\, The Depanneur’s OG plant-food maven\, will guide you through three matzah-centric\, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights\, or use them at the end of the week with your last box of matzah. Each dish has its own history and background\, and delicious flavour profile. \nMatzah and Almond Milk Buñuelos\nThis Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk\, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts. \nMatzah Torte\nFrom Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam\, and chilled until it’s fork-soft. We’ll prepare little ones to bring home\, and get to taste a variation made earlier. \nMatzah Toffee Crack\nThis has become an American-Jewish standard. Caramel and chocolate drizzled over matzah\, and allowed to harden deliciously. We’ll make a big batch to share\, and folks can add additional toppings of their choice. \nTea\, coffee\, and fruit will be available as we sample our delicious desserts.\n—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \n\n\n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-kfp-plant-based-desserts-by-emily-zimmerman/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Matzo-Crack.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250419T183000 DTEND;TZID=America/Toronto:20250419T210000 DTSTAMP:20260425T092502 CREATED:20250331T195117Z LAST-MODIFIED:20250418T020325Z UID:143265-1745087400-1745096400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Tasting South India: Sadya by Shilpa Kotamarthi DESCRIPTION:2025 South Asian Spotlight\nA sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays\, birthdays\, weddings and temple festivals\, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice)\, dozens of elements are artfully arranged: curries\, chutneys\, pickles\, sauces\, and sweets\, with the most elaborate versions clocking in at over 64 dishes! \nTonight’s host is Shilpa Kotamarthi\, a serial food entrepreneur who founded South Indian coffee brand Madras Kaapi\, as well as Mystery Eats\, a roving mystery dining experience\, and most recently\, Paati on the Block\, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the sadya to The Depanneur. \nIn addition to the full menu below\, and in the spirit of keeping the ‘mystery’ in ‘Mystery Eats’\, there will be some special items revealed only during the meal! \n—– \nGuntur Idlis \nSmall\, puffy and tender steamed cakes made from a fermented rice and lentil batter\, drizzled with ghee and spiced with guntur podi (a powder made from Guntur’s famous red chilies)\, served with a spicy peanut chutney. \nPanakam \nA traditional South Indian drink that serves as a palate cleanser\, made with jaggery\, black pepper\, and cardamom\, often used as a temple offering. \nThoran \nA dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage\, but other versions can include a multitude of vegetables and sometimes beans. \nVankaya Koora \nEggplant simmered and cooked with a blend of ginger\, green chillies and coconut. \nKootu \nA popular\, slow cooked vegetable and lentil stew with roasted spices. \nBeetroot Pachadi \nGrated beets in a yogurt sauce\, seasoned with curry leaves and lentils. \nRasam \nA light\, tangy South Indian soup made with tomatoes\, pepper\, lentils. \nParupu Payasam \nA sweet pudding made with jaggery (unrefined sugar)\, rice and lentils and topped off with nuts and saffron \nSadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well. \n—– \nShilpa Kotamarthi the force behind Madras Kaapi and Mystery Eats\, is now launching Paati on the Block\, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals.\nshilpakotamarthi.com  | @paationtheblock  |  @kaapikween \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-kerali-sadya-by-shilpa-kotamarthi/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:South Asian Spotlight,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/sadya.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20250419T120000 DTEND;TZID=America/Halifax:20250419T143000 DTSTAMP:20260425T092502 CREATED:20250323T231815Z LAST-MODIFIED:20250417T193242Z UID:143068-1745064000-1745073000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Tamales by Iván Wadgymar DESCRIPTION:Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico\, and a beloved part of many Holy Week and Easter celebrations. Join Iván Wadgymar of Maizal for a fun\, hands-on class where you will learn how to make delicious tamales from scratch using traditional\, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. You’ll be making Tamales de Rajas (Poblano Pepper) and Tamales Verdes (chicken in salsa verde)\, as well as a fresh Salsa Verde Cruda. There will be tamales to snack on in class\, and everyone gets to take home the tamales they make\, along with all the recipes.\n—– \nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom.\n@maizalto\n—– \n\n\n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-tamales-by-ivan-wadgymar/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Chicken-Tamales-verde.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250418T183000 DTEND;TZID=America/Toronto:20250418T210000 DTSTAMP:20260425T092502 CREATED:20250317T182317Z LAST-MODIFIED:20250418T165527Z UID:142941-1745001000-1745010000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Diasporist Third Seder & Cabaret by Emily Zimmerman DESCRIPTION:Join The Dep’s resident vegan maven Emily Zimmerman (and her cabaret singer alter ego\, Goldie Luxemburg) for a Passover dinner to tell our stories\, comfort our hearts\, fill our bellies\, and remind us to keep fighting the good fight. \nThe first two nights of the Jewish holiday of Passover are celebrated with a seder: a ritual meal with symbolic food\, prayers\, songs\, activities for children\, and the telling of the story of the exodus from Egypt\, a millennia-old parable of liberation. These meals are shared with ones extended family and close friends. In modern times\, some Jews have started observing a Third Seder with members of their community\, guests\, and friends\, often to focus on the state of the world\, and how to use the Passover story as inspiration to fight for freedom and social justice in our own lifetimes. \nEmily’s annual vegan Third Seder was a mainstay of the Depanneur’s calendar for years. We even staged a virtual one during the worst of the COVID19 shutdowns\, with participants receiving delivered meals\, and eating together over a zoom channel. We’re delighted to be able to celebrate it in person to the new-and-improved Depanneur this year. In a time of increased instability and global tension\, can we grow stronger in hope\, in strategy\, and in our mission for justice\, in this millenia-old ritual of shared food\, song\, and storytelling? Expect delicious plant-based Jewish home cooking and playfully subversive performances.\n—– \nGolden Root Vegetable Soup\nwith hazelnut crema\, matzoh balls\, and crispy veggie gribenes. (Can be nut free on request.) \nManoomin (Wild Rice) Salad\nwith parsley\, mint\, lemon\, cranberries\, and local sumac \nPedder’s Pie\nCaramelized onions and mushrooms layered in seasoned mashed potatoes and broiled until the top is crispy. Served with a shallot and wild mushroom jus\, and lemony greens. \nRussian Tea and Cherries\nsmoked-and-spiced black tea and coconut milk custard\, with cherry compote\, and matzoh toffee. \n[menu is vegan and kosher for passover]\n—– \nPassover is about the idea of liberation\, and there can be no meaningful change\, or learning\, without joy\, hope\, and transgression. In that spirit\, there will be performances by local drag/burlesque/cabaret artists of Jewish and Palestinian backgrounds: Amuse Boosh\, Butt Mitzfa\, Chella Bella\, and Goldie Luxemburg. We’ll break (unleavened) bread together\, make art together\, and see how the ancient ritual of this holiday can help spur us on to needed change. \n \nGoldie Luxemburg is a wisecracking\, torch-singing\, leftist rabble-rousing performer of burlesque and cabaret. She takes the art form back to its roots in vaudeville and Yiddish theatre\, in Union Halls and Girlie shows. Call her the Revenge of the Red-Hot Mamas. @goldieluxemburg \nMeet Chella Bella\, Toronto’s half-Arab\, half-ghost\, burlesque extraordinaire! By day\, she gracefully floats through the air as a trained aerialist\, but when the sun sets\, she transforms into the frantically fabulous freckled feline of the city’s burlesque underworld. @chellachellabella \nAmuse Boosh serves up a “taste” of her journey of self-expression—a delectable blend of movement with meaning and resilience through joy. Through beauty and the spirit of liberation\, she invites everyone to savour the unity that binds us all. @amuse_boosh_ \nButt Mitzfa (they/them) is a Jewish genderqueer drag and burlesque performer and DJ who makes grrls\, bois\, theys and goys scream OY VEY. Join Butt Mitzfa on their coming (out) of age journey with glitter\, camp and Jewish lore that your Bubby didn’t teach you. Find them at @butt.mitzfa on Instagram. @butt.mitzfa\n—–\n \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://dev.thedepanneur.ca/event/supper-club-third-seder-by-emily-zimmerman/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/Mushroom-Shepherds-Pie-3.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250417T183000 DTEND;TZID=America/Toronto:20250417T210000 DTSTAMP:20260425T092502 CREATED:20250323T215646Z LAST-MODIFIED:20250417T171315Z UID:143072-1744914600-1744923600@dev.thedepanneur.ca SUMMARY:MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nMaiz\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.\n—– \nTonight’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \n—–\nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/masterclass-the-past-and-future-of-maiz-by-ivan-wadgymar/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Master Class,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/IVAN-in-the-corn-Large-e1753111965497.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250413T183000 DTEND;TZID=America/Toronto:20250413T210000 DTSTAMP:20260425T092502 CREATED:20250317T150432Z LAST-MODIFIED:20250317T152128Z UID:142930-1744569000-1744578000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Fat RICE by Rocheller Batuigas DESCRIPTION:Fat RICE is a passion project of Rocheller Batuigas\, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian.\n—– \npasimula // beginning \nFat Kid Salad\nRocket\, with crunchy adobo corn nuts\, panutsa peanut brittle\, sweet mango\, sour pomelo\, shaved red onions\, and a sharp good local Gouda. Served with brown butter and calamansi vinaigrette. \nAn homage to the fat kid in all of us. A salad incorporating stories of my time in Canada working with great local ingredients and also (still) discovering my identity as a Filipino in Canada. Inspired by Chef Brad Long and my time at Evergreen Brickworks\, I incorporate greens\, grains\, nuts\, fruits\, and cheese with brown butter vinaigrette with calamansi\, creating a rich and unctuous dressing that binds everything together. \nBreaking Blood Dinuguan\nPork Blood Stew – pork blood\, vinegar\, ginger\, garlic\, chillies. Dip with puto rice cakes. \nDinuguan is a traditional Filipino stew made from pig’s blood with offals in a vinegar-based rich gravy with aromatics of ginger and garlic. Often served with sweet and spongy puto to dip into dark and rich gravy. Break “bread” with fluffy puto strewn in with gouda cheese and dip it in slightly spicy\, porky\, sour\, and rich dinuguan. \nsa gitna // in the middle \nCrispy & Crunchy Kare Kare\nCrispy pork belly\, garlic fried rice\, thick peanut sauce\, shrimp paste\, roasted eggplant\, long beans\, bok choy\, crushed peanuts and crispy garlic. \nA variation of a Filipino centuries-old recipe of braised meats (oxtails\, shank\, tripe\, pork hock\, etc.). My version is to make a bold and unctuous peanut sauce laced with the umami rich bagoong (fermented shrimp paste) with carefully cooked eggplant\, long beans\, and bok choy. Atop the sauce and vegetables\, we lay down crispy roasted pork belly to contrast the varying textures. A must is a side of more bagoong to add salt\, adjust the seasoning\, and bring additional complexity to the dish. \nChicken Inasal\nMarinated and grilled chicken\, garlic atchara pickles\, black pepper cucumber pickle\, chicken fat\, spicy vinegar \nChicken marinated in lemongrass\, garlic\, ginger\, chilies\, vinegar\, and brown sugar. Charred and served with garlic atchara pickles\, which are made from green papaya\, carrots\, and garlic\, as well as my mom’s simple black pepper cucumber pickle. Side of flavoured chicken fat with annatto and spicy vinegar. \nGarlic Fried Rice\nGarlic\, garlic\, and garlic \nShrimp Sinigang Brodo\nShrimp and Sour Tamarind Broth \nA clean broth made of tamarind and infused with shrimp. This version of sinigang is focused on the sabaw (broth)\, which is mouth puckeringly sour to cleanse your palate in between bites. \ntapus na // it’s over \nSticky Butter Toast with Saging Latik\nButter and coconut sugar toast served with saba bananas\, brown sugar\, coconut milk\, and rum sauce. Served with queso “dirty” ice cream and smoked Maldon salt. \nSticky buttered and sugared toast served atop saging latik saba bananas cooked in coconut milk\, sugar\, and rum. Finished with queso “dirty” ice cream\, which street vendors peddle handmade ice cream with varying flavours like ube\, mango\, and queso (cheese) in the Philippines.\n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://dev.thedepanneur.ca/event/supper-club-fat-rice-by-rocheller-batuigas/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/chicken-inasal-scaled.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250413T120000 DTEND;TZID=America/Toronto:20250413T180000 DTSTAMP:20260425T092502 CREATED:20250307T211501Z LAST-MODIFIED:20250307T211501Z UID:142650-1744545600-1744567200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin 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. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-10/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250413T120000 DTEND;TZID=America/Toronto:20250413T143000 DTSTAMP:20260425T092502 CREATED:20250317T191941Z LAST-MODIFIED:20250317T192041Z UID:142950-1744545600-1744554600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Afghan Mantoo & Ashak Dumplings by Frishta Ghafoori DESCRIPTION:For more than two millennia\, Afghanistan has been a place where important trade routes between India\, China\, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine influenced by that of Persia\, India and Mongolia\, but with style all its own. \nThroughout Central Asia\, delicious dumplings of all kinds are a staple of the local cuisine. Mantoo (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions\, or called Ashak when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy\, then topped with fresh yoghurt and mint sauce. \nJoin Frishta Ghafoori (along with her aunt Samia\, her family’s resident dumpling expert) as they show you the traditional way to make mantoo and ashak from scratch. You will learn the whole process\, from making and rolling the dough\, preparing the fillings and sauces. You’ll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills!\n—– \n \nFrishta Ghafoori\, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son.\n“Cooking is my passion—I love being in the kitchen\, creating delicious meals\, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals\, I find joy in exploring traditions from around the world.” \n—– \n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/cooking-class-afghan-mantoo-ashak-dumplings-by-frishta-ghafoori/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/475452223_1119785283181770_6582226883290761828_n.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250412T183000 DTEND;TZID=America/Toronto:20250412T210000 DTSTAMP:20260425T092502 CREATED:20250307T205852Z LAST-MODIFIED:20250409T143432Z UID:142645-1744482600-1744491600@dev.thedepanneur.ca SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead the profile of Chef Taylor from The Depanneur Cookbook\nTheir 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 harvested by Chef Taylor. 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 two veteran fine-dining chefs. \nPay It Forward\nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of The Depanneur+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every IFL dinner are gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nWhy no menu?\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Supper Clubs ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250412T120000 DTEND;TZID=America/Toronto:20250412T143000 DTSTAMP:20260425T092502 CREATED:20250310T180847Z LAST-MODIFIED:20250311T170735Z UID:142718-1744459200-1744468200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Grande Ripieni - Spectacular Rolled Pastas with Chef Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Chef Anthony will then walk you through the art of crafting not only classic cannelloni but also other large\, impressive shapes like manicotti\, rotolo\, sacchetti\, and pasta imbustata. You’ll be guided through selecting and preparing a variety of fillings—ranging from classic spinach and ricotta to hearty meat or delicate vegetable blends—while demonstrating the essential techniques for rolling\, stuffing\, and sealing each shape. There will also be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of freshly-prepared spinach & ricotta Cannelloni con Pomodoro. (Vegan option available on request). Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!\n—– \n$79 \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur URL:https://dev.thedepanneur.ca/event/cooking-class-grande-ripieni-spectacular-rolled-pastas-with-chef-anthony-sestito/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/cannelloni.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250411T183000 DTEND;TZID=America/Toronto:20250411T210000 DTSTAMP:20260425T092502 CREATED:20250310T174228Z LAST-MODIFIED:20250323T215314Z UID:142720-1744396200-1744405200@dev.thedepanneur.ca SUMMARY:MASTERCLASS: Discovering Wild Foods by Dyson Forbes DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. 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. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor 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. \nBerries: Skunk Currant\, Cloudberry\, Saskatoon Berry\, Elderberry\nPlants: Cattail\, Sweet Fern\, Sweetgrass\, Labrador Tea\nSeaweeds: Dulce\, Sea Asparagus\, Sea Truffle\nMushrooms: Lobster\, Chanterelles\, Candy Cap\nTrees: Birch\, Haskap\, Balsam\, Spruce\, Cedar\nNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory \n(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.\n—– \n$79 +HST \n—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.\n@forbeswildfoods \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/masterclass-discovering-wild-foods-by-dyson-forbes/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Master Class,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/dyson2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR