Emily 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.

Join 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.

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.

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.