As a local grower, miller and processor of artisanal Mexican corn, beans and chiles, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself, and processed by hand in the traditional manner. 

Step into an evening where food transcends its role as nourishment, becoming a lens through which we explore identity, culture, and history. In this supper club, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India, Vietnam, and China. Personal reflections and realizations about being Canadian accompany each course.

Nayla Ghandour's love of food and song has taken her on an extraordinary journey around the world. Join us for a night of delicious Lebanese food, lovingly prepared and shared, accompanied by a selection of contemporary international pop, jazz, soul and blues vocals performed by The Singing Mama herself.

Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Niloufer Mavalvala is the award-winning author of several books on Parsi cooking, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage.

As a local grower, miller and processor of artisanal Mexican corn, beans and chiles, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself, and processed by hand in the traditional manner. 

Lara and Natasha, co-founders of Tribe Toronto, craft and host intimate events designed to foster authentic connections. Their facilitated dinners bring together small groups of people to explore personal experiences around a shared theme. The evening flows with guided conversations over a family-style meal, creating opportunities for guests to connect on a deeper level and build lasting connections. Join them for a unique dining experience — no small talk required — as they guide you through the evening with thoughtful questions that encourage real stories and open sharing.

The Depanneur is proud to launch 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 create 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 a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.

Friendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell, Friendsgiving was something celebrated during her time in the military, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful, humble and know that each person would not be forgotten while being away from their loved ones, or preparing to be shipped off to parts unknown to serve. Inspired by this tradition and its many fond memories, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends, new and old.

There is a famous Gujarati proverb, Surat nu Jaman ane Kashi nu Maran. Literally translated it means "Dining in Surat and dying in Varanasi is the only way to heaven". It refers to the long-standing reputation for culinary excellence that Surat, a city of about 7 million on the Tapi River in the west Indian state of Gujarat, is known for. Centuries of trade with both the East and the West, flowing through its bustling port and fuelled by its famous textile and diamond markets, have created a vibrant, cosmopolitan food culture. Join us for an intimate dinner by proud Surti ambassador, Malav Naik, who will share his personal take on what makes the justly famous cuisine of this city so heavenly.