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DTSTART;TZID=America/Toronto:20250322T120000
DTEND;TZID=America/Toronto:20250322T143000
DTSTAMP:20260425T083101
CREATED:20250302T215627Z
LAST-MODIFIED:20250313T172506Z
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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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250321T183000
DTEND;TZID=America/Toronto:20250321T210000
DTSTAMP:20260425T083101
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:20260425T083101
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:20260425T083101
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T143000
DTSTAMP:20260425T083101
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:20260425T083101
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:20260425T083101
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:20260425T083101
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:20260425T083101
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:20260425T083101
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250308T183000
DTEND;TZID=America/Toronto:20250308T213000
DTSTAMP:20260425T083101
CREATED:20250217T185234Z
LAST-MODIFIED:20250308T204704Z
UID:142141-1741458600-1741469400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Lo Cubano by Chef Fayad Martin with live Cuban music by Papalote
DESCRIPTION:Cuba has a remarkable history. Consider that Havana was a diverse\, multicultural\, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world\, from Spain and the Americas\, to Africa\, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination\, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.\n—– \nCrema de Vegetales\nA warming soup of vegetables reflecting Cuba’s mixed African and Spanish history\, seasoned with garlic\, onion\, cilantro and parsley. \nTostones & Pico de Gallo\nCrispy\, twice-fried plantains\, a Cuban classic\, served with a zesty pico de Gallo fresh tomato salsa. \nRopa Vieja\nOften considered the national dish of Cuba\, ropa vieja translates to “old clothes\,” evoking the long\, thin strips of pulled beef used in the dish. A resourceful use of cuts like brisket\, it’s slow-cooked in a tomato-infused sofrito with garlic and spices until very tender\, and often garnished with peppers or olives. \nMasas de Cerdo & Mojo Criollo\nChunks of marinated pork are fried until caramelized and slightly crispy. These rich\, succulent morsels highlighted by mojo criollo\, a bright\, tangy sauce of  naranja agria (sour orange\, a Cuban citrus fruit somewhere between an orange and a lime) with plenty of garlic\, herbs and onions. \nMoro Rice & Yuca Frita\nIn Cuba\, the classic combination of black beans and white rice earned the nickname Moros y Cristianos\, evoking the intertwined histories\, cultures\, and conflicts of the Moors and Christians in Andalusian Spain. Yuca (aka cassava or manioc) is a root vegetable native to South America and widely cultivated in tropical regions. A staple food source for many Indigenous peoples\, yuca also became a key ingredient in the cooking of enslaved Africans in Cuba. Fried until golden\, with a crispy exterior and soft interior\, they remain a popular snack and side dish throughout the Caribbean. \nCasquitos de Guayaba & Buñuelos Cubanos\nCasquitos means “little helmets” in Spanish\, referring to the appearance of the halved and hollowed guavas in this dish. This traditional Cuban recipe combined local ingredients with colonial Spanish techniques for preserving fruit by simmering in a sugar syrup with spices. The small\, sweet cups are filled with a cream cheese for rich and decadent dessert. Buñuelos Cubanos are delightful\, crispy donuts made from cassava & sweet potatoes flavoured with cinnamon and anise.\n—– \n$89 +HST \n—–\nFayad Martin is a professional Cuban chef with over 20 years of experience\, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana\, Cuba for many years\, and is now bringing his skills\, warmth and hospitality to Toronto through pop-up and private dining events across the GTA.\nhavanacheftable.com | @HavanaChefTable \nPapalote is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno\, with its seductive blend of folkloric poetry and complex rhythms\n@papaloteband\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-lo-cubano-by-chef-fayad-martin-with-live-cuban-music-by-papalote/
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/2025/02/305044421_10159821716260211_2161369355803251192_n.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250302T100000
DTEND;TZID=America/Toronto:20250302T160000
DTSTAMP:20260425T083101
CREATED:20250122T160629Z
LAST-MODIFIED:20250123T101506Z
UID:141694-1740909600-1740931200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-4/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250301T183000
DTEND;TZID=America/Toronto:20250301T210000
DTSTAMP:20260425T083101
CREATED:20250124T142557Z
LAST-MODIFIED:20250124T142557Z
UID:141726-1740853800-1740862800@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-2/
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:20250223T120000
DTEND;TZID=America/Toronto:20250223T143000
DTSTAMP:20260425T083101
CREATED:20250131T181750Z
LAST-MODIFIED:20250220T145835Z
UID:141873-1740312000-1740321000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Maple Time 🍁 Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMaple 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—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-maple-time-maple-butter-tarts-scones-by-alan-zelcovitch/
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:20250222T183000
DTEND;TZID=America/Toronto:20250222T213000
DTSTAMP:20260425T083101
CREATED:20250127T190332Z
LAST-MODIFIED:20250220T145358Z
UID:141799-1740249000-1740259800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paella Mixta by José Arato
DESCRIPTION:You might know José Arato\, owner and Head Chef of Pimentón\, from his long-standing residency serving paella at Brickworks Farmers Market. Tonight you can join him for an elegant Spanish meal centred around his signature dish. Paella is the quintessential Spanish food of celebrations. Originating in Valencia\, but with countless regional variations\, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice\, saffron\, pimentón (Spanish paprika)\, olive oil and the paellera\, the wide\, shallow\, purpose-built pan from which the dish gets its name. \nTapas\nTapas are the selection of small shared appetizers that are prologue to many Spanish meals\, enjoyed with friends over drinks.\nPan Tumaca | a kind of Catalan bruschetta\, Pan con Tomate is ubiquitous in Spain\, with many local variations\, but always featuring crusty bread\, juicy tomatoes and good quality olive oil;\nPimientos de Padron | a very popular Spanish tapas of thin-skinned green Galician Padron peppers sauteed in olive oil and sprinkled with salt; fresh Asian Shishito peppers make a very close substitute and are more readily available in Toronto.\nSpicy Marinated Olives | a selection of Spanish olives marinated with spices\, lemon and garlic. \nChicken & Seafood Paella\nThis slightly non-traditional twist on paella features both fresh chicken and a mix of shrimp and mussels\, with a sofrito base of red peppers\, green beans\, garlic\, tomato\, parsley\, cooked with short-grain Spanish Bomba rice in a paprika and saffron-infused chicken stock. \nArtichoke & Mozzarella Salad \nA crisp\, refreshing romaine lettuce salad garnished with marinated artichokes and fresh mozzarella\, with a lemon\, thyme\, pepper & olive oil dressing. \nFlan\nA popular Spanish dessert similar to crème caramel\, it is an impressively rich cream & egg custard inverted to reveal the golden caramel that has formed at the bottom.\n—– \n$79 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience José’s Mediterranean flavours every weekend. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-paella-mixta-by-jose-arato-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/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250222T120000
DTEND;TZID=America/Toronto:20250222T143000
DTSTAMP:20260425T083101
CREATED:20250125T203941Z
LAST-MODIFIED:20250125T203941Z
UID:141757-1740225600-1740234600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern 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 egg 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 simple\, yet significant shapes and styles of pasta made with minimal tools\, focusing on classic handmade pasta shapes such as fettuccine\, pappardelle\, farfalle\, garganelli\, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light lunch of Tagliatelle al Funghi\, a delicious creamy mushroom and parmesan dish. 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_
URL:https://dev.thedepanneur.ca/event/cooking-class-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito-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/2024/03/pcc-tagliatelle-ai-funghi-flo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250221T183000
DTEND;TZID=America/Toronto:20250221T210000
DTSTAMP:20260425T083101
CREATED:20250131T174955Z
LAST-MODIFIED:20250131T175016Z
UID:141853-1740162600-1740171600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gut Shabbos by Alissa Kondogiannis
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFor 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. \nWe kick off with the food that is closest to Alissa’s heart\, the flavours of her bubby’s cooking\, Ashkenazi food born in the shtetls (Yiddish: “little towns”) of Northeastern Europe. This the most familiar kind of Jewish cooking in North America — things like matzoh ball soup\, gefilte fish\, brisket\, challah and bagels — since the vast majority of Jews here are emigres from this tradition. Centuries of village life in Poland\, Ukraine and Russia forged a sturdy\, warming cuisine of deeply comforting dishes built from modest ingredients\, perfect for a chilly February evening. \nNote: this meal contains no dairy\, as per the kosher prohibition of serving milk and meat at the same meal. That said\, the brisket will not be sourced from a kosher butcher. All dishes except for the brisket are vegetarian.\n—- \nChallah\nWhole\, freshly-baked\, braided challah breads for sharing at each table; an essential part of a Shabbos meal. \nDeli Coleslaw and Pickled Veg\nPlenty of cabbage and pickles speak the realities of Eastern European winters\, and the preservation techniques that kept vegetables available all year long \nMushroom Barley Soup\nForaged mushrooms are an important part of the foodways of Eastern Europe\, and hearty barley is one of the oldest domesticated grains in the world\, cultivated in the region for millennia. \nSlow Cooked Brisket with Onions\nBeef brisket\, with its large size and long cooking time\, is more of a celebratory dish in Ashkenazi tradition for special occasion and big gatherings. In Jewish custom\, the hindquarters of the steer is not kosher\, meaning that Jews have always had fewer cuts to choose from. Brisket was also cheaper as its tough texture requires long\, slow cooking at a low temperature\, but this could be used to the advantage of Jewish cooks. They could set it to cook on Friday\, leave it untouched on the Sabbath when work was prohibited\, and then have it ready to eat on Sunday. Large scale immigration of Ashkenazi to the United States in the late nineteenth century saw brisket become a beloved part of New World Jewish cuisine\, both traditionally slow-baked\, and also with corned beef and pastrami becoming Jewish deli staples.\nVegetarian option: Jackfruit brisket; definitely not traditional\, but very tasty nonetheless. \nKasha Varnishkes \nNutty buckwheat\, another ancient grain\, is combined with farfalle (“bow tie”) noodles\, crispy caramelized cabbage\, and onions in this now-classic American-Jewish dish\, that evolved as a sort of deconstruction of Russian buckwheat dumplings. \nWinter Vegetable Kugel \nKugel is an interesting dish\, a sort of baked pudding based on either potatoes or noodles that can be either savoury or sweet. This savoury version features grated potato\, parsnip\, turnip\, and onions combined to form the perfect casserole companion to our brisket dinner. \nPoppyseed Babka\nBabka\, one of Alissa’s signature specialities\, is a decadent\, dessert version of challah\, a tender bread loaf swirled through with a sweet filling — in this case a paste of poppy seeds — and lacquered with a shiny sugar glaze; served with 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—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-gut-shabbos-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/2025/01/briskethed.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250216T100000
DTEND;TZID=America/Toronto:20250216T160000
DTSTAMP:20260425T083101
CREATED:20241228T154844Z
LAST-MODIFIED:20241228T154844Z
UID:141347-1739700000-1739721600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250215T183000
DTEND;TZID=America/Toronto:20250215T210000
DTSTAMP:20260425T083101
CREATED:20250121T145119Z
LAST-MODIFIED:20250214T191534Z
UID:141632-1739644200-1739653200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: That's Amore by Anthony Sestito
DESCRIPTION:The perfect Valentine’s Day dinner doesn’t ex…\nChef Anthony Sestito\, head chef of Pastaio\, makes some of the best artisanal pasta in the city. But sometimes his extensive experience working in French and Italian fine dining in North America and Italy\, gives him the itch to do something extra special. And what better excuse to show off a little than an exquisite Valentine’s Day dinner for lovers only? A marriage of Chef Anthony’s personal and professional background the menu leans into Italian-inspired dishes\, showcasing favourite local ingredients and a bit of dazzling technique to create an unforgettable meal. \nNote: this meal is envisioned as a series of sharing platters for two\, but we are happy to accommodate singles\, polycules or vegetarians on request.\n—– \nAntipasti \nBurratini with Roasted Ontario Concord Grapes\, Aged Balsamic & Roasted Walnuts\nToasted Herbed Focaccia\nWarm Spiced Olives\nThis dish shows off one of Chef Anthony’s favourite Wisconsin cheeses\, paired with local grapes and homemade focaccia inspired by time spent in Naples learning pizza-making techniques\, \nPrimi \nTruffle + Ricotta Stuffed Pappardelle with Parmigiano Fonduta & Fresh Truffles\nA showstopper of pasta making skill\, a hand-shaped pasta ‘rose’ is stuffed with fresh ricotta\, draped in a light Parmesan cream\, and lavishly adorned with fresh black truffle. \nSecondi \nGrigliata Mista with Roasted Potato & Swiss Chard\nA Florentine-inspired mixed grill that includes beef\, pork\, and chicken cooked over wood to suffuse them with an intoxicating smokiness\, then topped with garlic and rosemary infused olive oil\, and finished with Maldon salt. \nDolci \nRaspberry Tiramisu\nA fun twist on a classic for Valentine’s Day. \n—– \n$89 +HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto’s 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—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-thats-amore-by-anthony-sestito/
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/2025/01/Thats-Amore-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250215T120000
DTEND;TZID=America/Toronto:20250215T143000
DTSTAMP:20260425T083102
CREATED:20250124T205726Z
LAST-MODIFIED:20250212T130700Z
UID:141737-1739620800-1739629800@dev.thedepanneur.ca
SUMMARY:VALENTINES'S COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nWhat could be more romantic\, more aphrodisiac than the feel of soft\, supple dough under your fingertips\, the heady smell of melting chocolate\, the perfume of roses\, the warm\, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s weekend for a fun\, hands-on class making sinfully decadent\, sensually delightful fresh chocolate babka. \nNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us! \nChocolate and roses\, the quintessential romantic Valentine’s Day combo; for this special class\, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender\, warm braided brioche\, delicately sprinkles with dried rose petals. \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \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
URL:https://dev.thedepanneur.ca/event/valentiness-cooking-class-chocolate-raspberry-rose-babka-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/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250214T183000
DTEND;TZID=America/Toronto:20250214T183000
DTSTAMP:20260425T083102
CREATED:20250121T002049Z
LAST-MODIFIED:20250214T131429Z
UID:141621-1739557800-1739557800@dev.thedepanneur.ca
SUMMARY:Valentine's Day SUPPER CLUB: Metaphysical Meat Joy by Mikiki
DESCRIPTION:Roses are red\nGender is performative\nLet’s make Valentine’s Day\nLess heteronormative \nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for their 5th annual Drag Valentine’s Day Dinner. An immersive and interactive food experience unlike any other\, teetering tipsily between drag cabaret\, performance art\, academic lecture\, political protest\, and dinner party. Served in full drag regalia and interspersed with songs\, this collision of high-concept dining and low-brow humour is a Valentine’s Day that is fearless\, funny\, and truly provocative. \nRead more about Mikiki in this feature essay from The Depanneur Cookbook  \nPioneering performance artist Carolee Schneemann and her colleagues first performed Meat Joy at the First Festival of Free Expression in Paris in May of 1964. A group of men and women\, stripped to their underwear\, danced and writhed around with each other on plastic sheeting\, while rubbing raw fish\, chicken\, and sausage\, as well as wet paint\, onto their bodies. The work was simultaneously erotic\, disgusting\, comic\, choreographed\, and spontaneous. Meat Joy was a celebration of the flesh that verged on ecstatic ritual. \nMikiki picks up where this leaves off\, playfully digging into the places where food intersects inwardly with our senses\, memories and identities\, and outwardly with the politics and economics of production and consumption.\n—– \nAmuse bouche (literally); a little something to amuse your mouth. Shiso leaf with puffed rice\, candied chilies and Pop Rocks. \nSome palate cleansing action\, TBD \nChawanmushi (Japanese steamed egg custard) with gravy paint\, sprouted fenugreek seeds and tong ho (chrysanthemum leaves) \nWhitefish poached in kreung (Cambodian yellow curry paste)-infused oil\, with a saltfish & brewis (East Coast hardtack) purée\, dried shrimp & surimi salad \nCzernina (Polish blood soup) with gluten-meat and noodles \nGrass jelly with pork floss cookies \nFoie gras macaron with mincemeat gelée & meat cream \n—– \n$89 +HST \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/valentines-day-supper-club-metaphysical-meat-joy-by-mikiki/
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/2025/01/mikiki-blood-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250209T120000
DTEND;TZID=America/Toronto:20250209T143000
DTSTAMP:20260425T083102
CREATED:20250105T115515Z
LAST-MODIFIED:20250105T115515Z
UID:141448-1739102400-1739111400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIn 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
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-brunch-by-rahaf-alakabani/
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:20250208T120000
DTEND;TZID=America/Toronto:20250208T143000
DTSTAMP:20260425T083102
CREATED:20250121T165334Z
LAST-MODIFIED:20250205T151352Z
UID:141637-1739016000-1739025000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Ethiopian Injera by Asmait Merhatsion
DESCRIPTION:Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft\, springy injera\, a fermented sourdough flatbread\, is the centre of the meal. Injera is made with teff\, a tiny\, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread\, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round injera lines the tray on which the stews are served\, soaking up their juices as the meal progresses. When this edible tablecloth is eaten\, the meal is officially over\, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain\, it is also used in baking\, porridges\, and also to brew beer and other beverages. \nIn this fun\, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera from scratch\, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy\, bubbly texture\, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the mogogo\, a traditional round griddle. Participants will also learn how to make shiro\, a thick paste of chickpea flour cooked with a blend of spices\, ginger\, garlic\, onion\, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home\, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.\n—– \n$79 + HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.
URL:https://dev.thedepanneur.ca/event/cooking-class-ethiopian-injera-by-asmait-merhatsion/
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/injera.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250207T183000
DTEND;TZID=America/Toronto:20250207T210000
DTSTAMP:20260425T083102
CREATED:20250120T214827Z
LAST-MODIFIED:20250120T214827Z
UID:141611-1738953000-1738962000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Afghan Sofra by Frishta Ghafoori
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFor more than two millennia\, Afghanistan was a place where important trade routes between India\, China\, the Middle East and Europe 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. One symbol of Afghan hospitality is the sofra\, a woven cloth or spread upon which food is served. In a broader sense it has come to mean the kind of convivial family meal associated with Islamic cultures\, and is where we\, half a world away\, get the idiom of ‘putting on a big spread’. Tonight Frishta Ghafoori will share a lovely selection of traditional Afghan dishes\, all infused with this spirit of hospitality.\n—- \nDaal\nStarting with this simple\, comforting red lentil soup with cumin and black pepper is the perfect way to warm up on a chilly winter night. \nBolani Kachalu\nBolani are a style of stuffed\, pan-fried breads from Afghanistan. Similar to Turkish gozleme or Syrian shamborak\, they feature thin dough folded into large\, half-moon shape — in this case filled with a spiced potato mixture — and then griddled until crispy. It’s served with a creamy cilantro and yoghurt chutney. \nChalaw Do Pyaza\nDo pyaza (or dopiaza) is a traditional lamb dish close to the Afghan heart. It gets its name from the Persian for “two onions” because of the combination of the luscious caramelized onion gravy in which the meat is slowly cooked and the bright\, pickled onions which are added at the very end to contrast and complement to the richness of the lamb. It is served with delicate white rice alongside dal masoul\, simply cooked yellow split peas\, and salata\, a refreshing afghan chopped salad with tomatoes\, cucumber\, cilantro\, onion\, and lemon.\nVegetarian: Lobya chalaw – Soft kidney beans cooked in a rich tomato base with caramelized onions. \nCream Roll & Kahwah\nA delicate pastry cylinder stuffed with rich cream is an idea works just about anywhere\, from Hungary (krémes) to France (roulé à la crème) to Japan (kurimukorone). The Afghan version\, with light crispy puff pastry and sweetened whipped cream is dusted with icing sugar and garnished with chopped pistachios. It is served with kahwah\, a fragrant Afghan tea infused with saffron and cardamom. \n—– \n$79 +HST \n—– \n \nFrishta Ghafoori originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date\, and her favorite part is trying all the local delicacies. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-afghan-sofra-by-frishta-ghafoori/
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/2025/01/dopiaza.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250202T100000
DTEND;TZID=America/Toronto:20250202T160000
DTSTAMP:20260425T083102
CREATED:20241228T154531Z
LAST-MODIFIED:20241228T154531Z
UID:141343-1738490400-1738512000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\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-8/
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/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250201T183000
DTEND;TZID=America/Toronto:20250201T210000
DTSTAMP:20260425T083102
CREATED:20241228T174639Z
LAST-MODIFIED:20241231T171041Z
UID:141351-1738434600-1738443600@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/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250125T183000
DTEND;TZID=America/Toronto:20250125T210000
DTSTAMP:20260425T083102
CREATED:20250105T105750Z
LAST-MODIFIED:20250122T150056Z
UID:141378-1737829800-1737838800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon & Lhundup Gyatso
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nLosar is a Tibetan word that means New Year; lo meaning ‘year’ and sar meaning ‘new’. Tibetan New Year always falls on a new moon in the first two solar terms (one of the twenty-four periods in traditional Chinese lunisolar calendars that begins with the winter solstice). The observation of the new year involves eight main activities such as: cleaning the house\, eating reunion dinner\, exorcising ghosts\, offering sacrifices\, fetching water\, visiting neighbors\, hanging prayer flags\, and burning pine branches. Like any important festivity\, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nIt’s hardly surprising that Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Momos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings.\n—– \nKhapse with Po Cha\nThese lightly-sweet\, crispy\, fried cookies are traditionally served to kick off a New Years celebration. They will be served with one of the most distinctive Tibetan beverages\, Po Cha (butter tea) a rich\, savoury tea mixed with butter (traditionally yak butter\, alas not available in Canada)\, milk and salt. \nTibetan Lentil Soup\nPiping hot\, hearty lentil broth with subtle curry spices\, served with some of TC’s homemade kimchi on the side. \nKotey Momos [meat & vegan]\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried (kotey) for an extra special bit of golden crust. There will be 4 kinds of momos (2 meat\, 2 vegetarian) for sharing: beef & onion\, chicken\, mixed vegetable\, and potato & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal (a tangy pickled cabbage salad)\, TC’s fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil with Qiabadi\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead. Steamed rice is mixed with butter and a mixture of dried fruits\, and served with fresh yogurt. It is accompanied by Qiabadi (Tibetan sweet tea)\, Sweet black tea with ginger \n—– \n$79 +HST \n—– \nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. These days\, together with her partner Lhundup Gyatso\, they share traditional Tibetan/Himalayan cuisine under the banner of TC’s Tibetan Momo. They offer handmade momos and condiments made from local ingredients sourced from various farmers they work alongside at various local farmers’ markets around the city. @tctibetanmomos \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-losar-tibetan-new-year-by-tsewang-chodon-lhundup-gyatso/
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/2025/01/MOMOS_TCMOMOS_TIBETAN_NEPALESE_DEP-COOKBOOK_KH_FEB-24-65-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250125T120000
DTEND;TZID=America/Toronto:20250125T143000
DTSTAMP:20260425T083102
CREATED:20241228T024212Z
LAST-MODIFIED:20250324T144729Z
UID:141334-1737806400-1737815400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Filled Pastas by Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta. 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_
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-filled-pastas-by-anthony-sestito-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/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250119T183000
DTEND;TZID=America/Toronto:20250119T213000
DTSTAMP:20260425T083102
CREATED:20241228T204856Z
LAST-MODIFIED:20250101T172442Z
UID:141358-1737311400-1737322200@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Mexican Taco Party with Mariel González
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 Mexican 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. \nJoin Mariel González\, the passionate cook and creator behind Catrina’s Kitchen\, for an immersive culinary experience that brings the vibrant flavours of Mexico to life. This is your chance to learn the foundation of authentic Mexican cooking while having a blast in the kitchen! \nIn this hands-on workshop & dinner\, you’ll learn how to make four authentic taco fillings (chicken\, shrimp and 2 vegetarian) along with an introduction to the art of crafting corn tortillas from scratch\, the secret of a truly amazing taco. You’ll discover a wide range of quick and easy traditional sides and garnishes\, and toast to your success with a homemade aqua fresca. We’ll end on a sweet note with Catrina’s Kitchen irresistible cookies and a cup of warm chocolate Champurrado. Whether you’re a seasoned foodie or a curious beginner\, this fun\, hands-on event will teach you new skills\, deepen your appreciation for Mexican culture\, and leave you with a full heart and stomach.\n—– \nChicken Mole: A beloved Mexican dish with pre-Hispanic roots\, mole combines a rich blend of chilies\, nuts\, seeds\, and chocolate for a complex and velvety sauce. It’s a celebration of Mexican culinary ingenuity and tradition. \nCamarones a la Diabla: Spicy\, bold\, and irresistible\, these shrimp are cooked in a fiery chili sauce. This dish showcases the balance of heat and flavor that Mexican cuisine is famous for. \nCalabacitas con Elote: A comforting vegetarian filling featuring tender zucchini and sweet corn. This dish highlights the vibrant flavours of humble ingredients and is a staple in Mexican home cooking. \nPastor Mushrooms: A plant-based twist on the iconic tacos al pastor. Meaty mushrooms are marinated in a blend of dried chilies\, pineapple\, and spices\, offering a flavorful and satisfying filling. \nFresh Corn Tortillas: Participants will learn how to make these from scratch\, embracing an essential Mexican tradition and the foundation of every great taco. \nSides & Garnishes: Frijoles de la Olla (Traditional Mexican-style beans)\, Guacamole\, Pico de Gallo\, Salsa Verde Cruda\, plus lots of extra goodies like: Totopos (fried tortilla chips)\, Grilled Pineapple\, Pickled Onions\, Lime Wedges\, Crumbled Cotija\, Chopped Cilantro\, and Catrina’s Kitchen Salsa Macha \nAgua de Jamaica: A refreshing hibiscus iced tea with a balance of tart and sweet\, a quintessential Mexican drink. \nPolvorones: Delicate Mexican shortbread cookies that melt in your mouth\, the perfect sweet ending to the meal. \nChampurrado: A warm\, chocolatey drink thickened with masa and infused with cinnamon\, offering a comforting and authentic finish to the experience. \n—– \n$89 + HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\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/diy-dinner-party-mexican-taco-party-with-mariel-gonzalez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2024/12/20220826154338-spicy-20baja-20shrimp-20tacos-20img-206.jpeg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250118T183000
DTEND;TZID=America/Toronto:20250118T210000
DTSTAMP:20260425T083102
CREATED:20241228T020205Z
LAST-MODIFIED:20250110T145807Z
UID:141321-1737225000-1737234000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEritrea\, together with its neighbour Ethiopia\, are home to many ancient\, complex and diverse societies. Different ethnic groups inhabit ecosystems ranging from coastal Red Sea lowlands to fertile mountainous highlands\, arid deserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. More than 90 languages are spoken across the countries (some by only a few thousand people)\, primarily Amharic\, Tigrinya (in Eritrea and the North) and Afaan Oromo. \nFor those familiar with Ethiopian/Eritrean restaurant menus\, the names of dishes most often appear as Amharic transliterations (but can still vary a lot as there is no official system) regardless of the actual mother tongue of the business; we’ve added names in Tigrinya where possible [in square brackets]. \nTonight Asmait Merhatsion will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony\, one of the most cherished social rituals of daily life in Eritrea. \nBonus: both myself (Len) and my colleague Neil Coletta have been long-time fans and collectors of Ethiopian music of the 70’s & 80’s\, and will put together a special playlist for tonight’s dinner.\n—– \nKitfo ክትፎ\nEritrean/Ethiopian ‘beef tartare’; finely chopped raw beef seasoned with korarima (Ethiopian black cardamom\, aka Grains of Paradise)\, mitmita (red chili powder)\, and nit’ir qibe [tesmi]\, clarified butter infused with a host of spices\, served with injera crisps \nKaye Sir ቀይሥር\nBeetroot salad\, served with injera crisps. \n— \nTypically a family meal features a large platter lined with homemade injera\, a slightly sour fermented flatbread made from teff\, a tiny\, highly nutritious grain endemic to Eritrea/Ethiopia\, topped with a colourful selection of different meat and vegetable dishes. The food is traditionally eaten by hand\, with guests sharing the communal platter (optional). \nDoro w’et ዶሮ ወጥ\nChicken in a rich\, onion-based sauce (kulet) infused with spicy *berbere (*a complex\, homemade spice blend unique to each chef)\, and topped with a hard-boiled egg. Often considered the national dish of Ethiopia\, and served on holidays or special occasions. \nTibs ጥብሲ [Tibsi/Qulwa]\nSmall cubes of beef\, fried in nit’ir qibe (spice-infused ghee) with onions\, tomato\, ginger\, garlic\, and other spices. \n— \nDevout Ethiopian Christians observe more than 200 fasting days\, during which they eat no meat and refrain from eating until noon; others may only fast during Lent. This tradition of t’som megeb (fasting food) provides a large selection vegetarian dishes. \nShiro ሽሮ\nA thick paste of chickpea flour cooked with a blend spices\, ginger\, garlic\, onion\, and tomato. It’s often called metin shiro\, where metin means measured\, suggesting that one must combine just the right amount of spices to create the perfect flavour profile. \nMisr W’et ምስር [Ades]\nMisr (red) stews tend to be spicy from the addition of the characteristic hot berbere spice blend. This is one of the most well known\, with red lentils\, onions\, cumin\, tomato\, garlic\, and ginger. \nKik Alicha ምስር [Tumtumo]\nAlicha (yellow) stews are made without berbere\, thus not spicy\, and are often made with turmeric to enhance the colour. This classic dish features yellow split pea\, stewed with onion\, ginger\, garlic\, turmeric\, and black cardamom. \nAtakilt W’et አታከልት [Kawlo]\nAtakilt (vegetable) is another classic combination of cabbage [kawlo]\, onion\, carrot\, potato\, turmeric\, garlic\, and ginger. \nGomen ጎመን [Hamli]\nGomen (greens) are a staple dish\, made with collards or kale braised with onion\, garlic\, ginger\, tomato\, and spices. \nSalata ሰላጣ\nA fresh green salad of lettuce\, tomato\, onion and jalapeño in a simple\, tangy lemon dressing refreshes the palate and brightens up the whole platter. \n— \nThe meal will close with an introduction to the traditional Habesha coffee ceremony. Typically performed by the woman of the household when hosting relatives\, neighbours\, or honoured guests\, it is more than just a coffee break\, it’s an intimate ritual of social\, emotional and spiritual connection. Green coffee is first roasted over an open flame in a pan; the aroma of the roasting beans is an important part of the experience\, and sometimes incense is also burned. The coffee is then ground\, often using a traditional wooden mortar and pestle\, then brewed in a traditional long-necked clay pot (jebena) with a spherical base and pouring spout. Served in small handleless cups\, the coffee is served alongside a small snack such as popcorn or peanuts. \nFor tonight’s dinner Asmait has prepared her signature teff cookies with orange and cinnamon. \n—– \n$79 +HST \n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-at-the-eritrean-table-by-asmait-merhatsion/
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/2024/12/image-asset.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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