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DTSTART;TZID=America/Toronto:20250201T183000
DTEND;TZID=America/Toronto:20250201T210000
DTSTAMP:20260730T085501
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250202T100000
DTEND;TZID=America/Toronto:20250202T160000
DTSTAMP:20260730T085501
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250207T183000
DTEND;TZID=America/Toronto:20250207T210000
DTSTAMP:20260730T085501
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:20250208T120000
DTEND;TZID=America/Toronto:20250208T143000
DTSTAMP:20260730T085501
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:20250209T120000
DTEND;TZID=America/Toronto:20250209T143000
DTSTAMP:20260730T085501
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:20250214T183000
DTEND;TZID=America/Toronto:20250214T183000
DTSTAMP:20260730T085501
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:20250215T120000
DTEND;TZID=America/Toronto:20250215T143000
DTSTAMP:20260730T085501
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:20250215T183000
DTEND;TZID=America/Toronto:20250215T210000
DTSTAMP:20260730T085501
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:20250216T100000
DTEND;TZID=America/Toronto:20250216T160000
DTSTAMP:20260730T085501
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:20250221T183000
DTEND;TZID=America/Toronto:20250221T210000
DTSTAMP:20260730T085501
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:20250222T120000
DTEND;TZID=America/Toronto:20250222T143000
DTSTAMP:20260730T085501
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:20250222T183000
DTEND;TZID=America/Toronto:20250222T213000
DTSTAMP:20260730T085501
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:20250223T120000
DTEND;TZID=America/Toronto:20250223T143000
DTSTAMP:20260730T085501
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
END:VCALENDAR