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DTSTART;TZID=America/Toronto:20250419T183000
DTEND;TZID=America/Toronto:20250419T210000
DTSTAMP:20260425T110027
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250419T120000
DTEND;TZID=America/Halifax:20250419T143000
DTSTAMP:20260425T110027
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250418T183000
DTEND;TZID=America/Toronto:20250418T210000
DTSTAMP:20260425T110027
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:20260425T110027
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250413T183000
DTEND;TZID=America/Toronto:20250413T210000
DTSTAMP:20260425T110027
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250413T120000
DTEND;TZID=America/Toronto:20250413T180000
DTSTAMP:20260425T110027
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
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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:20260425T110027
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:20260425T110027
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:20260425T110027
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:20260425T110027
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250406T120000
DTEND;TZID=America/Toronto:20250406T143000
DTSTAMP:20260425T110027
CREATED:20250311T014743Z
LAST-MODIFIED:20250311T014743Z
UID:142749-1743940800-1743949800@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-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/2025/01/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:20250405T183000
DTEND;TZID=America/Toronto:20250405T210000
DTSTAMP:20260425T110027
CREATED:20250309T205455Z
LAST-MODIFIED:20250310T153809Z
UID:142704-1743877800-1743886800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Filipino Kamayan with Maria Polotan
DESCRIPTION:Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, typically eaten by hand without plates or utensils.  Join Maria Polotan\, the Dep’s go-to authority on authentic Filipino cuisine\, for a fun hands-on foray into the unique culinary experience of kamayan.\n—– \nThis meal will be kamayan-style\, served communally on banana leaves over a mound of rice with a selection of condiments\, to be eaten with one’s hands.  \nLumpiang Hubad/Sariwa\nMany of you may already be familiar with lumpia\, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling\, a melange of sautéed veggies like shredded green papaya\, carrots\, bean sprouts and herbs\, is the star. Called a hubad (naked) or sariwa (fresh) roll\, the filling is served separately alongside thin\, fresh wheat wrappers and crisp lettuce\, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce. \nGinataang Hipon\nAlmost like a dry curry\, this dish features whole\, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry\, the flavours have concentrated\, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands. \nHumba\nRich pork belly marinated is overnight in garlic\, miso\, fermented black beans\, soy sauce\, cane and black vinegars\, brown sugar\, chilies\, star anise\, black pepper\, and cilantro then slowly braised until fork tender\, earning it the name “sweet-smelling pork”. \nLangka Rendang (V)\nRendang is well known dish of the Maranao\, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat\, but this version made with green jackfruit braised in a spicy coconut milk sauce\, is completely vegan. \nServed with steamed jasmine rice\, and acharang papaya\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, ginger \nBibingkang Cassava (V\, GF)\nA rich\, sticky cassava cake made with cassava\, coconut milk and sugar. \nPaceincia\nA light\, sweet meringue cookie that is ubiquitous in nearly every panaderia (bakery) in the Philippines.\n—– \n$79 + HST \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 Lami by 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. @lamibymamalindas\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/cookbook-club-filipino-kamayan-with-maria-polotan-2/
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/kamayan.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250330T183000
DTEND;TZID=America/Toronto:20250330T210000
DTSTAMP:20260425T110027
CREATED:20250223T223531Z
LAST-MODIFIED:20250224T165215Z
UID:142318-1743359400-1743368400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Spring Pickles and Preserves by Camilla Wynne [2]
DESCRIPTION:2nd Class Added! \nHaving a cupboard full of zingy\, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver Camilla Wynne for this fun\, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus\, rhubarb — into tangy pickles and delectable chutneys\, perfect for bringing a big\, bright flavour punch to your cheese plates\, sandwiches and salads. \nIn addition to the pickle and chutney recipes\, this class covers all the basics of canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\nCopies of Camilla’s award-winning cookbooks will also be available for sale. \n—– \n$79 +HST \n—– \nCamilla Wynne is an award-winning cookbook author\, writer\, recipe developer and teacher specializing in preserving and pastry. camillawynne.com  |  @camillawynne \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-spring-pickles-and-preserves-by-camilla-wynne-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/2025/02/Camilla-Pickles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250330T120000
DTEND;TZID=America/Toronto:20250330T143000
DTSTAMP:20260425T110027
CREATED:20250210T165854Z
LAST-MODIFIED:20250329T194943Z
UID:142016-1743336000-1743345000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: As Easy as Apple Pie by Leslie Lindsay
DESCRIPTION:Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make quick\, easy\, and delicious pies with baker Leslie Lindsay. In this hands-on workshop\, Leslie will demonstrate how to make a classic apple and cranberry galette. You’ll get all the tips\, techniques and hands-on experience to make the flakiest pie dough\, delicious filling and different ways to  finish your pie\, like a rolled crust\, lattice or crumb topping. There will be a slice of warm pie to share at the end of class\, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!)\n—– \n$79 +HST \n—–\nYou’ll find Leslie Lindsay at the intersection of food and culture. She is an enthusiastic\, frugal foodie who embraces local terroir and its potential for unique flavour as an expression of place. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-as-easy-as-apple-pie-by-leslie-lindsay/
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/2025/02/21recipehealth-superJumbo-v2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250329T183000
DTEND;TZID=America/Toronto:20250329T230000
DTSTAMP:20260425T110027
CREATED:20250126T231100Z
LAST-MODIFIED:20250329T150000Z
UID:141777-1743273000-1743289200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. \nFresh\, local seasonal vegetables like squash\, tubers\, leeks\, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes\, all served family-style to evoke the conviviality and sharing that marks the generous\, social spirit at heart of the Haitian table. \nThis dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records\, including cumbia\, kompa\, zouk\, rara\, gaita\, and more. \n \nCheck out Chef Marc’s recipe from The Depanneur Cookbook \n—– \nSalade Joumou\nA nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nLegim Ak Sos Pwa (Beef –or– Vegan)\nLuscious braised beef short ribs (optional)\, are served with legim\, a vegetable stew that is a popular staple in Haiti; creamy eggplant\, chayote squash\, carrots\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. It is paired with sos pwa\, a silky black bean sauce that is one of the most indelible of Haitian comfort foods\, diri blan (white rice)\, and Marc’s incredible homemade pikliz\, a bright and fiery side of pickled cabbage\, carrots and peppers. \nCafé & Chokola \nA delicious improvisation on the dark\, rich flavours of Haitian chocolate and coffee. \n—– \n$89 + HST\nBYOB; no corkage fee \n—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @choptimecatering\n—–\nTrust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fuelling movement.\n@trusttheprocesspress | @olasconola | @lupinore\n—– \n\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/supper-club-sos-pwa-by-marc-kusitor-2/
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/2024/08/SOS-PWA-legumes-Marc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250329T120000
DTEND;TZID=America/Toronto:20250329T143000
DTSTAMP:20260425T110027
CREATED:20250205T153429Z
LAST-MODIFIED:20250223T223617Z
UID:141941-1743249600-1743258600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Spring Pickles and Preserves by Camilla Wynne
DESCRIPTION:SOLD OUT! 2nd Class Added!\nHaving a cupboard full of zingy\, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver Camilla Wynne for this fun\, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus\, rhubarb — into tangy pickles and delectable chutneys\, perfect for bringing a big\, bright flavour punch to your cheese plates\, sandwiches and salads. \nIn addition to the pickle and chutney recipes\, this class covers all the basics of canning\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. \nIn this fun\, hands-on workshop\, participants will learn how to: \n\nsafely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\nchoose the best produce for canning\n\nCopies of Camilla’s award-winning cookbooks will also be available for sale. \n—– \n$79 +HST \n—– \nCamilla Wynne is an award-winning cookbook author\, writer\, recipe developer and teacher specializing in preserving and pastry. camillawynne.com  |  @camillawynne \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.
URL:https://dev.thedepanneur.ca/event/cooking-class-spring-pickles-and-preserves-by-camilla-wynne/
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/2025/02/Camilla-Pickles.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250328T183000
DTEND;TZID=America/Toronto:20250328T210000
DTSTAMP:20260425T110027
CREATED:20250303T020013Z
LAST-MODIFIED:20250303T142852Z
UID:142565-1743186600-1743195600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Shaqan Il Fatr by Fatima Khlifi & Zeyneb Rejeb
DESCRIPTION:All around the world\, Muslims are celebrating the month of Ramadan with fasting\, prayers and fabulous late-night meals known as iftar (called shaqan il fatr in Tunisia). Tonight\, on the eve of Eid\, the big celebration marking the end of a month of fasting\, cousins Zeyneb and Fatima are excited to share this great menu of traditional dishes that showcase Tunisia’s distinctive blend of Mediterranean and Berber culinary traditions. \nAs an Iftar must begin after sunset (~7:30pm)\, tonight’s event will feature a special\, hands-on cooking demonstration! Everyone will be invited to participate in the preparation of two classic Tunisian dishes: stuffed dates\, and Brik à l’Œuf\, a quintessential  Tunisian street food.\n—– \nTmar (DIY)\nHoney-sweet Tunisian Deglet Nour dates filled with nutty sesame halva (called chamia in Tunisia) and nuts are a traditional way to break the Ramadan fast\, as well as a cherished symbol of Tunisian hospitality. Served with specially imported traditional Tunisian beverages. Everyone will get an opportunity to participate in the preparation of these little treats. \nBrik à l’Œuf (DIY; vegetarian option available)\nBrik is a Tunisian dish consisting of thin warka pastry wrapped around a variety of fillings. In Brik à l’Œuf\, a whole raw egg is included with tuna\, potato\, cheese\, harissa and parsley\, before it is carefully fried until golden and crisp. There is an old Tunisian custom where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom can eat it without spilling any of the egg yolk\, he may marry the bride! Guests will have the opportunity to learn how to fold their own brik. \nChorba Frik \nThis comforting and nourishing Tunisian soup is made with smoky frik (aka freekeh\, cracked green wheat) and chickpeas in a rich broth of tomatoes\, garlic\, and fragrant Tunisian spices like tabel-karouia\, a blend of coriander and caraway. \nSlata\nA crisp and refreshing Tunisian chopped salad\, a mix of tomatoes\, cucumbers\, onions\, and green apple\, lightly dressed with olive oil\, lemon juice\, and fresh herbs. \nMakrouna bel Salsa\nPasta is a big part of Tunisian cuisine; Tunisians are the second largest consumers of pasta in the world after Italy. A hearty and comforting dish\, it features large macaroni known locally as telefone in a rich tomato sauce infused with garlic\, Tunisian spices\, and a touch of heat of harissa. It is served topped with tender braised chicken or a vegetarian version with chickpeas\, potatoes\, and peppers. \nMakroud\nA signature North African dessert\, makroud are semolina pastries filled with a sweet\, spiced date paste that have been fried until golden\, and then soaked in mix of honey and fragrant orange blossom water. \nMaghrebi Mint Tea\nA soothing and aromatic mix of green tea and fresh mint leaves\, served hot and sweetened to taste\, is a perfect way to end a meal. A garnish of pine nuts is a uniquely Tunisian variation on this popular North African beverage.\n—– \n$79 +HST \n—–\nZeyneb Rejeb and Fatima Khlifi are cousins that grew up in two different countries — Zeyneb in Tunisia and Fatima in France — but reconnected in Toronto in Toronto when Zeyneb moved here to pursue her PhD at the University of Toronto. They bonded over their Tunisian roots and memories of spending summer holidays together in Tunisia\, and started gathering friends to share enjoy and Tunisian dishes rarely seen in Toronto. You can follow them on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @faticookinmix_canada where she works with Thermomix\, showcasing this innovative culinary appliance by cooking international foods \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-shaqan-il-fatr-by-fatima-khlifi-zeyneb-rejeb/
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/maxresdefault-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250323T160000
DTEND;TZID=America/Toronto:20250323T183000
DTSTAMP:20260425T110027
CREATED:20250213T160844Z
LAST-MODIFIED:20250302T215533Z
UID:142098-1742745600-1742754600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. 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. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/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 + HST \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-hand-shaped-pastas-of-southern-italy-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/2024/03/broccoli-rabe-and-sausage-pasta-10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250323T120000
DTEND;TZID=America/Toronto:20250323T143000
DTSTAMP:20260425T110027
CREATED:20250213T161601Z
LAST-MODIFIED:20250302T232443Z
UID:142102-1742731200-1742740200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Sourdough with Sonya Gammal
DESCRIPTION:SOLD OUT – 2nd Class Added SAT Mar 22\nJoin  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. \nWe’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!\n—- \n$79 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-intro-to-sourdough-with-sonya-gammal/
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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250322T183000
DTEND;TZID=America/Toronto:20250322T213000
DTSTAMP:20260425T110027
CREATED:20250205T194734Z
LAST-MODIFIED:20250212T131006Z
UID:141943-1742668200-1742679000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Luca by Chef Dave Mottershall
DESCRIPTION:After many years racking up accolades in top kitchens across the country (2012 PEI Chef of the Year for one)\, Chef Dave Mottershall blazed a trail through Toronto a decade ago with his widely acclaimed pop-up Loka Snacks and first-of-its-kind\, Kickstarter-backed Loka on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops and imaginative dinners. Now after several year back out East\, he has returned to Ontario and is gearing up to launch Luca\, a new\, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria\, Emilia-Romagna\, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works.\n—– \nAntipasti\nYellow fin tuna tartare\, shaved house cured beef bresoala\, tuna tonnato sauce\, allumette potato frites\nVegetarian: Beet tartare\, sun dried tomato aioli\, pickled peppers\, allumette potato frites \nPrimi\nSeared ‘nduja\, hand-rolled leek ash cavatelli pasta\, Tuscan kale\, basil pangrattato\nVegetarian: Carrot with Calabrian chili\, cavatelli pasta\, Tuscan kale\, basil pangrattato \nSecondi\nRoasted bavette steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini\nVegetarian: Roasted cauliflower steak\, green peppercorn emulsion\, fingerling potatoes\, garlicky broccolini \nDolce\nHazelnut gelato\, amaretti cookie \n—– \n$99 (+HST) \n—– \nChef Dave Mottershall is an award-wining Chef known for his dedication to supporting the farm-to-table food movement. After more than a decade working in kitchens coast-to-coast\, he landed in Toronto in 2014\, where he hosted a run of popular pop-ups and charcuterie workshops at The Dep. Shortly thereafter he launched Loka\, Canada’s first Kickstarter-funded restaurant (The Dep was a backer!)\, which went on to be named Best New Restaurant (NOW). Dave has since returned to PEI for a stint working alongside Chef Michael Smith\, and most recently has been teaching culinary students at Georgian College while he gears up to launch an exciting new contemporary Italian concept\, Luca\, in Barrie with The Common Hospitality Group. @Chef_Rouge
URL:https://dev.thedepanneur.ca/event/supper-club-luca-by-chef-dave-mottershall/
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/2025/02/chef_rouge-tuna-tataki-copy.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250322T120000
DTEND;TZID=America/Toronto:20250322T143000
DTSTAMP:20260425T110027
CREATED:20250302T215627Z
LAST-MODIFIED:20250313T172506Z
UID:142552-1742644800-1742653800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Sourdough with Sonya Gammal [2]
DESCRIPTION:Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. \nWe’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!\n—- \n$79 +HST \n—–\nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. \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-intro-to-sourdough-with-sonya-gammal-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/2019/03/sourdough.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250321T183000
DTEND;TZID=America/Toronto:20250321T210000
DTSTAMP:20260425T110027
CREATED:20250302T231226Z
LAST-MODIFIED:20250320T191509Z
UID:142558-1742581800-1742590800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sephardic 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. \nIn North America\, the majority of Jews come from the Eastern European Ashkenazi tradition; reasonable as they make up more than 80% of Jews worldwide. Unsurprisingly\, this has informed many ideas of Jewishness in popular culture: things like Yiddish\, Klezmer music\, delicatessens\, or the black garments of Orthodox Jews. Yet there is a whole other experience of Judaism much less familiar\, the Sephardic Jewish traditions of Spain and Portugal. The Spanish Inquisition and the expulsion of Jews from the Iberian peninsula in the 15th Century created a geographic diaspora of Jewish people\, sending many north and east into Europe\, and others south into North Africa and the Middle East. Over time this led to a divergence in culture\, dress\, language\, traditions\, and of course\, food. Yet the fundamental Jewish rituals remained\, including that of Shabbat\, the Friday night dinner marking the beginning of the Sabbath\, the day of rest. \nSephardic food still hews to the tenets of Kosher law\, but reflects the cultures and ingredients of the Mediterranean and the its cultures. Vibrant colours\, piquant flavours\, and complex spices mark a Jewish food very different than the kind that was imported from places like Poland\, Ukraine and Russia; a cuisine where hummus and couscous is as familiar as bagels or brisket. This is food close to Alissa’s soul\, the food that she craves when she eats out and that she makes for herself at home\, that evokes the Mediterranean flavours of the Greek side of her family. Join us for a lovely meal showcasing the diversity\, richness and vibrancy of the Sephardic tradition.\n—– \nMoroccan Carrot Salad\nShredded raw carrot\, with the tang of lemon\, the fire of harissa\, and the complex aromas of cumin\, paprika\, cinnamon and coriander. \nHummus\nEven though it has now become a global supermarket staple\, the authentic\, homemade version of this light\, creamy chickpea and tahini dip cannot be beat. \nMatbucha\nA slow roasted North African dip made with sweet peppers and hot peppers\, tomatoes and garlic. \nGreen Schug (Zhoug)\nA spicy condiment made of cilantro\, green chilies and cardamom especially popular in Yemen. \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission \nSlow-Roasted Chicken with Preserved Lemons and Olives \nEvoking the fragrant tagines of Morocco\, this chicken is marinated with onions and preserved lemons\, ginger\, turmeric and ras-el hanout then slow cooked with plump green olives.\nVegetarian: Roasted Cauliflower  \nJewelled couscous\nFine couscous studded with dried fruits\, seeds and nuts \nHawaij-spiced Roast Sweet Potatoes\nA fragrant Yemeni spice blend\, hawaij starts with cumin\, black pepper\, turmeric and cardamom\, but has countless variations. It pairs beautifully with the sweetness of the potatoes\, then garnished with earthy tahini and silan (sweet date syrup). \nMa’aroud\nRolled semolina cookies filled with a sweet mixture of dates and cinnamon and scented with rosewater. Served with dried fruit\, nuts\, and fruit tea.\n—– \n$79 +HST \n—– \n\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen \n\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-sephardic-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/2025/03/04KITCH-superJumbo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250316T180000
DTEND;TZID=America/Toronto:20250316T210000
DTSTAMP:20260425T110027
CREATED:20250221T183741Z
LAST-MODIFIED:20250312T003110Z
UID:142197-1742148000-1742158800@dev.thedepanneur.ca
SUMMARY:DIY Syrian Iftar with Rahaf Alakbani
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Syrian culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nRamadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Iftar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. But beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! \nThe Depanneur invites you to join us in the making and sharing of a traditional Syrian Iftar dinner\, prepared with love by Rahaf Alaakbani\, the talented cook and musician who helped The Dep establish Newcomer Kitchen in 2016. \nNote: Please keep in mind that no food or drink will be served until sunset (7:30pm)\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis red lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nMaqluba مقلوبة [chicken & beef]\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nS’fouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio\, served with coffee or tea. \n—– \n$89 +HST\n—– \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 weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/diy-iftar-with-rahaf-alakbani/
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/2017/09/maqulba-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T180000
DTSTAMP:20260425T110027
CREATED:20250122T160448Z
LAST-MODIFIED:20250122T160448Z
UID:141691-1742126400-1742148000@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-9/
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:20250316T120000
DTEND;TZID=America/Toronto:20250316T143000
DTSTAMP:20260425T110027
CREATED:20250223T224607Z
LAST-MODIFIED:20250224T012308Z
UID:142324-1742126400-1742135400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:Maple sap starts to run in mid-February\, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran Alan Zelcovitch walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust\, and exactly how to make the perfect maple filling as well. As a bonus\, you’ll  be shown a great trick to easily remove them from the pan. Building on these pastry skills\, you’ll also get other make some fabulous Maple Scones as well. These flakey\, layered scones can be frozen in raw\, and baked off as you need them\, so you are always ready to enjoy freshest scones\, warm from the oven.\n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004. In the two decades since then\, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since.\n—– \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-maple-time-maple-butter-tarts-scones-by-alan-zelcovitch-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/2025/01/maple-butter-tarts-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250315T183000
DTEND;TZID=America/Toronto:20250315T213000
DTSTAMP:20260425T110027
CREATED:20250222T213045Z
LAST-MODIFIED:20250314T140540Z
UID:142265-1742063400-1742074200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Bologna Pasta Project by Peter Roberts
DESCRIPTION:By now everyone’s familiar with Ragu Bolognese — it has become on of the best known pasta dishes in the world — but there are so many more unique\, local recipes in the region that are equally remarkable. Dotted around Bologna\, in a few small shops\, home kitchens and restaurant kitchens\, you will still find sfoglini rolling pasta by hand\, according to tradition. They are the makers of sfoglia\, what Bolognese call their egg pasta dough and it is the foundation for one of Italy’s most beloved regional cuisines. For one city\, Bologna’s cuisine is an embarrassment of riches. \nMany years ago\, Peter Roberts fell in love with the city of Bologna and its marvellous food. Since then\, he’s been back almost every year to study with a family of master pasta makers in the city to learn the traditional techniques and recipes. This is where he truly began to appreciate how the quality and texture of handmade pasta cannot be replicated by machine. Tonight he showcases several of the region’s unique\, local pasta dishes in an homage to the food and people of Bologna.\n—– \nTortellini in Brodo\nBologna’s most iconic dish\, but one that’s difficult to find outside the city. Delicate meat filled pasta\, floating in a rich\, flavoursome broth that takes about 16hrs to prepare. Sublime. \nRagu Bolognese with hand-rolled Tagliatelle\nA slightly modified version of my teacher’s ragu recipe. The tagliatelle are made from free range eggs and organic Italian soft wheat flour. An absolute classic for a reason. \nBalanzoni\nA lovely shade of green from fresh spinach\, this large filled pasta is stuffed with ricotta\, mortadella and various seasonings. Dressed in a butter sauce and parmesan\, this is a much adored dish that’s Bolognese to the bone. \nTiramisu\nA very good\, very classic version using a secret I got from the chef at my favourite tavern in Bologna.\n—– \n$79 + HST \n—–\nWhen not running a small woodworking shop called Gute\, Peter Roberts heads up the Bologna Pasta Project\, a pop-up passion project showcasing the artisan pastas of Bologna\, making handmade pasta by special order\,\nbolognapastaproject.com | @bologna_pasta_project \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-bologna-pasta-project-by-peter-roberts/
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/2025/02/balanzoni-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250315T120000
DTEND;TZID=America/Toronto:20250315T143000
DTSTAMP:20260425T110027
CREATED:20210918T142607Z
LAST-MODIFIED:20250213T161404Z
UID:127737-1742040000-1742049000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Knife Skills with Sonya Gammal
DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting\, storing and handling knives\, sharpening and honing\, knife safety and tips\, techniques for dealing with common ingredients like onions & garlic\, classic vegetable and herb cuts such as julienne\, brunoise\, and chiffonade\, and the easiest way to break down a whole chicken into 8 standard cuts. \nDuring the class you will be preparing a light meal of chicken/veggie masala curry with basmati rice and a fresh salsa\, and take home these terrific recipes.\n(vegan + gluten-free options available).\n—- \n$79 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen\, allowing all participants to have fun and learn new skills.\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-intro-to-knife-skills-with-sonya-gammal/
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/2021/09/Knife_Skills.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250314T183000
DTEND;TZID=America/Toronto:20250314T210000
DTSTAMP:20260425T110027
CREATED:20250223T210921Z
LAST-MODIFIED:20250224T005535Z
UID:142283-1741977000-1741986000@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Discovering Chai by Malav Naik
DESCRIPTION:Move over “Chai Tea Latte”!\nIt’s time to learn what really makes a proper cup of Chai. \nIn the last few years corporate chains and trendy cafés have taken the complex flavours and aromatic spices of Indian “Chai” and marketed them into a mainstream\, worldwide phenomenon. But along the way they’ve lost sight of the deep roots and remarkable diversity of tea as it is enjoyed in India. Born as an act of revolt against colonial arm twisting\, this delicious\, storied beverage is complex in flavour and rich in history. And there are a million and one ways to make it! Every region in India has its own special way; each with slight changes in the spice mix\, brewing technique and use of sweeteners. \nJoin chai fanatic and enthusiastic culinary historian Malav Naik for a tea party like no other: a deep dive into the history of chai and its customs. You’ll discover a variety of easy ways to make delicious\, fresh\, authentic chai at home! The workshop will also feature tutorials on how to make some popular\, traditional chai time snacks. Along with the hands-on tutorial\, you will also get a chai making kit to take home and a compilation of delicious recipes. \nIntro to Chai \nWhat is Chai?  • History of Chai • Chai in contemporary South Asia • Chai in Indian pop culture \nSNACK BREAK! \nChai Making 101: Introduction to the Chai Flowchart\nAdvanced Chai Making Tutorial: Ginger & Lemongrass Chai  • Irani Chai • Iced Chai\nGroup Activity • Q & A \nSNACK BREAK! \nIntroduction to chai snacks\nRecipe demonstration • Q & A  • Chai Kit distribution\n—– \nSNACKS \nButter Biscuits – crisp\, buttery cookies with a signature flaky texture and rich\, savory flavor.\nChai Rusks – crisp\, twice-baked bread slices perfect for dunking\, with a light\, crunchy texture and a subtle sweetness.\nMawa Cake – Mawa Cake is a rich\, cardamom-scented tea cake with a dense\, buttery crumb made from reduced milk.\nAll the biscuits (cookies) and cakes mentioned here are some of the bestsellers at Dotiwala Bakery\, a Surat institution with a 200 year history. I grew up eating these\, especially with chai. My family would always have a jar of Dotiwala cookies or cakes in the pantry that was enjoyed with afternoon chai. Dotiwala Bakery was started by a Parsi family who took it over from the Dutch. It has a rich history of inventing unqiue baked goods that are famous worldwide. \nMaska Bun & Bombay Grilled Sandwich\nMaska Bun — a soft\, fluffy bun slathered with rich butter — is synonymous with the ‘kitli’ culture of Ahemdabad\, Gujarat. ‘Kitli’ or ‘Chai Kitli’ are roadside tea stalls that are omnipresent in the city of Ahemdabad. Each street has one or sometimes multiple kitlis that serve piping hot chai all day long. Along with chai\, they also have other snacks and often sell loose cigarettes as well!\nThe Bombay Grilled Sandwich is a grilled\, buttery toastie is layered with spiced potatoes\, chutney\, veggies\, and melted cheese; it is not always a chai time snack but extremely popular and loved nonetheless! \nGaram Nashto\nHandwo is a savory\, spiced Gujarati cake made from fermented lentil and rice batter\, with a crispy crust and soft\, flavourful interior. Gujaratis love their tea time snacks\, a mark of the famed Gujju hospitality. Whenever we would have guests over\, my mother would insist on making some ‘garam nashto‘ for them with chai. Literally translated\, it means ‘fresh hot snacks’. She’d make the distinction as she wouldn’t want to serve readymade biscuits from the market with her chai… that’s way too basic 😉\n—– \n$79 +HST \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. They are also a food history enthusiast\, always finding ways to impart cultural and historical knowledge with every dish they serve. @the_khalnaik \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-chai-by-malav-naik/
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/2025/02/masala_chai__1705560689110_1705560689312.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250309T160000
DTEND;TZID=America/Toronto:20250309T183000
DTSTAMP:20260425T110027
CREATED:20250228T211816Z
LAST-MODIFIED:20250308T191640Z
UID:142510-1741536000-1741545000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Family Hamantashen with Alissa Kondogiannis
DESCRIPTION:NOTE: This is a family-friendly event – adults can bring kids for 1/2 price — but anyone and everyone is welcome to come and make delicious Hamantashen with us! \nHamantaschen are delectable little triangular filled pastries associated with the Jewish holiday of Purim\, a Jewish holiday that commemorates the saving of the Jewish people as told in the Scroll of Esther. The name refers to Haman\, the villain in the Purim story\, and translates loosely to Haman’s pockets\, hats\, or ears depending on the local tradition. They have become a beloved part of the Ashkenazi Jewish celebration\, along with songs\, stories\, dressing up in costumes and other festive activities. \nFor this fun\, family-friendly workshop Alissa Kondogiannis will show participants how to make the Vanilla sugar cookie dough which is then rolled\, cut and shaped into a triangles before being stuffed with jam\, or poppyseed (mohn)\, or chocolate (Nutella) filling. After being baked the Hamantaschen can be drizzled\, dipped\, and decorated in a variety of ways. There will be fresh-baked Hamantaschen to share in class\, and each participant goes home with several unbaked pastries to bake at home.\n—– \nAdults $79 +HST • Kids $39 +HST (must be accompanied by an adult) \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen \n\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-family-hamantashen-with-alissa-kondogiannis/
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/2025/02/Hamentaschen.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250309T120000
DTEND;TZID=America/Toronto:20250309T143000
DTSTAMP:20260425T110027
CREATED:20250210T163607Z
LAST-MODIFIED:20250210T163751Z
UID:141979-1741521600-1741530600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Home Canning - Red Onion Jam & Pickled Onions by Heather Kilner
DESCRIPTION:In this fun\, hand-on class Heather Kilner will introduce you to the fundamentals of home canning through and two delicious winter condiments: savoury-sweet red onion jam\, perfect for a cheese plate and amazing on a burger\, and tangy pickled red onions that will add zing to any taco or salad. Everyone will leave the class with a basic understanding of safe canning practices\, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the mechanics of safe canning and the confidence to preserve your favourite foods at home.\n—– \n$79 + HST \n—–\nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.
URL:https://dev.thedepanneur.ca/event/cooking-class-home-canning-red-onion-jam-pickled-onions-by-heather-kilner/
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/2025/02/Rote_Zwiebelmarmelade.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR