The Depanneur

SUPPER CLUB: Luca by Chef Dave Mottershall
2025-03-22 18:30 - 21:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
After many years racking up accolades in top kitchens across the country (2012 PEI Chef of the Year for one), Chef Dave Mottershall blazed a trail through Toronto a decade ago with his widely acclaimed pop-up Loka Snacks and first-of-its-kind, Kickstarter-backed Loka on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops and imaginative dinners. Now after several year back out East, he has returned to Ontario and is gearing up to launch Luca, a new, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria, Emilia-Romagna, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works.
—–
Antipasti
Yellow fin tuna tartare, shaved house cured beef bresoala, tuna tonnato sauce, allumette potato frites
Vegetarian: Beet tartare, sun dried tomato aioli, pickled peppers, allumette potato frites
Primi
Seared ‘nduja, hand-rolled leek ash cavatelli pasta, Tuscan kale, basil pangrattato
Vegetarian: Carrot with Calabrian chili, cavatelli pasta, Tuscan kale, basil pangrattato
Secondi
Roasted bavette steak, green peppercorn emulsion, fingerling potatoes, garlicky broccolini
Vegetarian: Roasted cauliflower steak, green peppercorn emulsion, fingerling potatoes, garlicky broccolini
Dolce
Hazelnut gelato, amaretti cookie
—–
$99 (+HST)
—–
Chef Dave Mottershall is an award-wining Chef known for his dedication to supporting the farm-to-table food movement. After more than a decade working in kitchens coast-to-coast, he landed in Toronto in 2014, where he hosted a run of popular pop-ups and charcuterie workshops at The Dep. Shortly thereafter he launched Loka, Canada’s first Kickstarter-funded restaurant (The Dep was a backer!), which went on to be named Best New Restaurant (NOW). Dave has since returned to PEI for a stint working alongside Chef Michael Smith, and most recently has been teaching culinary students at Georgian College while he gears up to launch an exciting new contemporary Italian concept, Luca, in Barrie with The Common Hospitality Group. @Chef_Rouge

COOKING CLASS: Intro to Sourdough with Sonya Gammal
2025-03-23 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
SOLD OUT – 2nd Class Added SAT Mar 22
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.
We’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!
—-
$79 +HST
—–
Sonya 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.
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Cooking Classes at The Depanneur

COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Chef Anthony Sestito
2025-03-23 16:00 - 18:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli, Orecchiette, Fileja, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/Vegan option available on request). Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!
—–
$79 + HST
—–
Anthony 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_
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Cooking Classes at The Depanneur

SUPPER CLUB: Shaqan Il Fatr by Fatima Khlifi & Zeyneb Rejeb
2025-03-28 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
All around the world, Muslims are celebrating the month of Ramadan with fasting, prayers and fabulous late-night meals known as iftar (called shaqan il fatr in Tunisia). Tonight, on the eve of Eid, the big celebration marking the end of a month of fasting, cousins Zeyneb and Fatima are excited to share this great menu of traditional dishes that showcase Tunisia’s distinctive blend of Mediterranean and Berber culinary traditions.
As an Iftar must begin after sunset (~7:30pm), tonight’s event will feature a special, hands-on cooking demonstration! Everyone will be invited to participate in the preparation of two classic Tunisian dishes: stuffed dates, and Brik à l’Œuf, a quintessential Tunisian street food.
—–
Tmar (DIY)
Honey-sweet Tunisian Deglet Nour dates filled with nutty sesame halva (called chamia in Tunisia) and nuts are a traditional way to break the Ramadan fast, as well as a cherished symbol of Tunisian hospitality. Served with specially imported traditional Tunisian beverages. Everyone will get an opportunity to participate in the preparation of these little treats.
Brik à l’Œuf (DIY; vegetarian option available)
Brik is a Tunisian dish consisting of thin warka pastry wrapped around a variety of fillings. In Brik à l’Œuf, a whole raw egg is included with tuna, potato, cheese, harissa and parsley, before it is carefully fried until golden and crisp. There is an old Tunisian custom where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom can eat it without spilling any of the egg yolk, he may marry the bride! Guests will have the opportunity to learn how to fold their own brik.
Chorba Frik
This comforting and nourishing Tunisian soup is made with smoky frik (aka freekeh, cracked green wheat) and chickpeas in a rich broth of tomatoes, garlic, and fragrant Tunisian spices like tabel-karouia, a blend of coriander and caraway.
Slata
A crisp and refreshing Tunisian chopped salad, a mix of tomatoes, cucumbers, onions, and green apple, lightly dressed with olive oil, lemon juice, and fresh herbs.
Makrouna bel Salsa
Pasta is a big part of Tunisian cuisine; Tunisians are the second largest consumers of pasta in the world after Italy. A hearty and comforting dish, it features large macaroni known locally as telefone in a rich tomato sauce infused with garlic, Tunisian spices, and a touch of heat of harissa. It is served topped with tender braised chicken or a vegetarian version with chickpeas, potatoes, and peppers.
Makroud
A signature North African dessert, makroud are semolina pastries filled with a sweet, spiced date paste that have been fried until golden, and then soaked in mix of honey and fragrant orange blossom water.
Maghrebi Mint Tea
A soothing and aromatic mix of green tea and fresh mint leaves, served hot and sweetened to taste, is a perfect way to end a meal. A garnish of pine nuts is a uniquely Tunisian variation on this popular North African beverage.
—–
$79 +HST
—–
Zeyneb Rejeb and Fatima Khlifi are cousins that grew up in two different countries — Zeyneb in Tunisia and Fatima in France — but reconnected in Toronto in Toronto when Zeyneb moved here to pursue her PhD at the University of Toronto. They bonded over their Tunisian roots and memories of spending summer holidays together in Tunisia, and started gathering friends to share enjoy and Tunisian dishes rarely seen in Toronto. You can follow them on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @faticookinmix_canada where she works with Thermomix, showcasing this innovative culinary appliance by cooking international foods
—–
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur

COOKING CLASS: Spring Pickles and Preserves by Camilla Wynne
2025-03-29 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
SOLD OUT! 2nd Class Added!
Having a cupboard full of zingy, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver Camilla Wynne for this fun, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus, rhubarb — into tangy pickles and delectable chutneys, perfect for bringing a big, bright flavour punch to your cheese plates, sandwiches and salads.
In addition to the pickle and chutney recipes, this class covers all the basics of canning, from selecting your produce to proper sterilization to basic microbiology, and we’ll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste.
In this fun, hands-on workshop, participants will learn how to:

safely prepare flavourful, crunchy, shelf-stable pickles
safely prepare delicious chutney
modify ingredients in any recipe to satisfy your creative urges
eliminate steps from the traditional canning process
choose the best produce for canning

Copies of Camilla’s award-winning cookbooks will also be available for sale.
—–
$79 +HST
—–
Camilla Wynne is an award-winning cookbook author, writer, recipe developer and teacher specializing in preserving and pastry. camillawynne.com | @camillawynne
—–
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

SUPPER CLUB: Sos Pwa by Marc Kusitor
2025-03-29 18:30 - 23:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks.
Fresh, local seasonal vegetables like squash, tubers, leeks, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes, all served family-style to evoke the conviviality and sharing that marks the generous, social spirit at heart of the Haitian table.
This dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records, including cumbia, kompa, zouk, rara, gaita, and more.

Check out Chef Marc’s recipe from The Depanneur Cookbook
—–
Salade Joumou
A nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 — presented in a lighter form that highlights the fresh fall flavours. Butternut and Kabocha squash, arugula, and celery, highlighted with pickled turnip and spiced cashews lashed with a fragrant, herbal “green goddess”-style dressing inspired by epis, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes.
Legim Ak Sos Pwa (Beef –or– Vegan)
Luscious braised beef short ribs (optional), are served with legim, a vegetable stew that is a popular staple in Haiti; creamy eggplant, chayote squash, carrots, cabbage and peppery watercress, with creole flavour notes of citrus zest, clove, and paprika, plus a touch of smoke and heat. It is paired with sos pwa, a silky black bean sauce that is one of the most indelible of Haitian comfort foods, diri blan (white rice), and Marc’s incredible homemade pikliz, a bright and fiery side of pickled cabbage, carrots and peppers.
Café & Chokola
A delicious improvisation on the dark, rich flavours of Haitian chocolate and coffee.
—–
$89 + HST
BYOB; no corkage fee
—–
Through his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College, these all come together to inform Marc’s entrepreneurial culinary project, ChopTime Catering. @choptimecatering
—–
Trust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration, honour heritage, while fuelling movement.
@trusttheprocesspress | @olasconola | @lupinore
—–

Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur

COOKING CLASS: As Easy as Apple Pie by Leslie Lindsay
2025-03-30 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make quick, easy, and delicious pies with baker Leslie Lindsay. In this hands-on workshop, Leslie will demonstrate how to make a classic apple and cranberry galette. You’ll get all the tips, techniques and hands-on experience to make the flakiest pie dough, delicious filling and different ways to finish your pie, like a rolled crust, lattice or crumb topping. There will be a slice of warm pie to share at the end of class, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!)
—–
$79 +HST
—–
You’ll find Leslie Lindsay at the intersection of food and culture. She is an enthusiastic, frugal foodie who embraces local terroir and its potential for unique flavour as an expression of place.
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes & workshops.
Learn more about Cooking Classes at The Depanneur

COOKING CLASS: Spring Pickles and Preserves by Camilla Wynne [2]
2025-03-30 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
2nd Class Added!
Having a cupboard full of zingy, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver Camilla Wynne for this fun, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus, rhubarb — into tangy pickles and delectable chutneys, perfect for bringing a big, bright flavour punch to your cheese plates, sandwiches and salads.
In addition to the pickle and chutney recipes, this class covers all the basics of canning, from selecting your produce to proper sterilization to basic microbiology, and we’ll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste.
In this fun, hands-on workshop, participants will learn how to:

safely prepare flavourful, crunchy, shelf-stable pickles
safely prepare delicious chutney
modify ingredients in any recipe to satisfy your creative urges
eliminate steps from the traditional canning process
choose the best produce for canning

Copies of Camilla’s award-winning cookbooks will also be available for sale.
—–
$79 +HST
—–
Camilla Wynne is an award-winning cookbook author, writer, recipe developer and teacher specializing in preserving and pastry. camillawynne.com | @camillawynne
—–
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
@thedepanneur

SUPPER CLUB: Filipino Kamayan with Maria Polotan
2025-04-05 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils. Join Maria Polotan, the Dep’s go-to authority on authentic Filipino cuisine, for a fun hands-on foray into the unique culinary experience of kamayan.
—–
This meal will be kamayan-style, served communally on banana leaves over a mound of rice with a selection of condiments, to be eaten with one’s hands.
Lumpiang Hubad/Sariwa
Many of you may already be familiar with lumpia, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling, a melange of sautéed veggies like shredded green papaya, carrots, bean sprouts and herbs, is the star. Called a hubad (naked) or sariwa (fresh) roll, the filling is served separately alongside thin, fresh wheat wrappers and crisp lettuce, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce.
Ginataang Hipon
Almost like a dry curry, this dish features whole, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry, the flavours have concentrated, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands.
Humba
Rich pork belly marinated is overnight in garlic, miso, fermented black beans, soy sauce, cane and black vinegars, brown sugar, chilies, star anise, black pepper, and cilantro then slowly braised until fork tender, earning it the name “sweet-smelling pork”.
Langka Rendang (V)
Rendang is well known dish of the Maranao, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat, but this version made with green jackfruit braised in a spicy coconut milk sauce, is completely vegan.
Served with steamed jasmine rice, and acharang papaya, a tangy pickle of green papaya, carrot, onion, garlic, ginger
Bibingkang Cassava (V, GF)
A rich, sticky cassava cake made with cassava, coconut milk and sugar.
Paceincia
A light, sweet meringue cookie that is ubiquitous in nearly every panaderia (bakery) in the Philippines.
—–
$79 + HST
—–
Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @lamibymamalindas
—–
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur

COOKING CLASS: Syrian Brunch by Rahaf Alakabani
2025-04-06 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
In late 2016, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then, many people have expressed interest in learning some of these fabulous recipes. In this fun, hands-on class, talented cook, musician and co-founder of Newcomer Kitchen, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes, and includes a sitting down to share a meal at the end of the class.
The class will focus on the following recipes:
Jazmaz
The Syrian version of Levantine shakshuka, a popular dish of eggs poached in tomatoes, onions and spices.
Ful
This dish of stewed fava beans is traditional breakfast throughout the Middle East,
Qatayef
Delicate little yeasted pancakes folded around a sweetened ricotta filling, drizzles with a fragrant sugar syrup.
There 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).
—–
$79 +HST
—–
Rahaf 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.
@the_rahaf_kitchen | @haneen_choir_ca
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
@thedepanneur

MASTERCLASS: Discovering Wild Foods by Dyson Forbes
2025-04-11 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.
What does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years.
But it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures.
For this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.
Berries: Skunk Currant, Cloudberry, Saskatoon Berry, Elderberry
Plants: Cattail, Sweet Fern, Sweetgrass, Labrador Tea
Seaweeds: Dulce, Sea Asparagus, Sea Truffle
Mushrooms: Lobster, Chanterelles, Candy Cap
Trees: Birch, Haskap, Balsam, Spruce, Cedar
Nuts: Beech Nuts, Heartnut, Black Walnut, Chestnuts, Hickory
(Exact items will depend on availability)
A simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event, so you can take home some of the amazing new flavours you have discovered.
—–
$79 +HST
—–
With more than twenty years of experience in the food industry, and over twenty five years in film, television, and content creation, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.
@forbeswildfoods
—–
The 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.
@thedepanneur

COOKING CLASS: Grande Ripieni - Spectacular Rolled Pastas with Chef Anthony Sestito
2025-04-12 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Join Chef Anthony Sestito for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Chef Anthony will then walk you through the art of crafting not only classic cannelloni but also other large, impressive shapes like manicotti, rotolo, sacchetti, and pasta imbustata. You’ll be guided through selecting and preparing a variety of fillings—ranging from classic spinach and ricotta to hearty meat or delicate vegetable blends—while demonstrating the essential techniques for rolling, stuffing, and sealing each shape. There will also be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of freshly-prepared spinach & ricotta Cannelloni con Pomodoro. (Vegan option available on request). Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!
—–
$79
—–
Anthony 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_
—–
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Cooking Classes at The Depanneur

INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton
2025-04-12 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
This event takes place at CSI Spadina, 192 Spadina Ave., Suite 501
Toronto is part of the Dish With One Spoon Covenant. In its very language, it reminds us that by eating together, we are connected.
The 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.
We 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.

Read the profile of Chef Taylor from The Depanneur Cookbook
Their 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.
Pay It Forward
Because 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.
Why no menu?
—–
$99 + HST
—–
Taylor 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.
@turok_parker | @for4ged.candleco
Matthew 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.
—–

The 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

COOKING CLASS: Afghan Mantoo & Ashak Dumplings by Frishta Ghafoori
2025-04-13 12:00 - 14:30 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
For more than two millennia, Afghanistan has been a place where important trade routes between India, China, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own.
Throughout Central Asia, delicious dumplings of all kinds are a staple of the local cuisine. Mantoo (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions, or called Ashak when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy, then topped with fresh yoghurt and mint sauce.
Join Frishta Ghafoori (along with her aunt Samia, her family’s resident dumpling expert) as they show you the traditional way to make mantoo and ashak from scratch. You will learn the whole process, from making and rolling the dough, preparing the fillings and sauces. You’ll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills!
—–

Frishta Ghafoori, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son.
“Cooking is my passion—I love being in the kitchen, creating delicious meals, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals, I find joy in exploring traditions from around the world.”
—–

Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes & workshops.
@thedepanneur

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
2025-04-13 12:00 - 18:00 (America/Toronto) | Café ZuZu, 555 Dundas Street East, Toronto, Ontario, M5A 2B7, Canada
This workshop takes place at Café ZuZu, 555 Dundas St. E.
One of The Depanneur’s most popular workshops!
Join 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.
The 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.
The 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.
Throughout 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!
—–
$159 +HST
—–
Leo 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.
@mywindowtotheworld
The 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

SUPPER CLUB: Fat RICE by Rocheller Batuigas
2025-04-13 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Fat RICE is a passion project of Rocheller Batuigas, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian.
—–
pasimula // beginning
Fat Kid Salad
Rocket, with crunchy adobo corn nuts, panutsa peanut brittle, sweet mango, sour pomelo, shaved red onions, and a sharp good local Gouda. Served with brown butter and calamansi vinaigrette.
An homage to the fat kid in all of us. A salad incorporating stories of my time in Canada working with great local ingredients and also (still) discovering my identity as a Filipino in Canada. Inspired by Chef Brad Long and my time at Evergreen Brickworks, I incorporate greens, grains, nuts, fruits, and cheese with brown butter vinaigrette with calamansi, creating a rich and unctuous dressing that binds everything together.
Breaking Blood Dinuguan
Pork Blood Stew – pork blood, vinegar, ginger, garlic, chillies. Dip with puto rice cakes.
Dinuguan is a traditional Filipino stew made from pig’s blood with offals in a vinegar-based rich gravy with aromatics of ginger and garlic. Often served with sweet and spongy puto to dip into dark and rich gravy. Break “bread” with fluffy puto strewn in with gouda cheese and dip it in slightly spicy, porky, sour, and rich dinuguan.
sa gitna // in the middle
Crispy & Crunchy Kare Kare
Crispy pork belly, garlic fried rice, thick peanut sauce, shrimp paste, roasted eggplant, long beans, bok choy, crushed peanuts and crispy garlic.
A variation of a Filipino centuries-old recipe of braised meats (oxtails, shank, tripe, pork hock, etc.). My version is to make a bold and unctuous peanut sauce laced with the umami rich bagoong (fermented shrimp paste) with carefully cooked eggplant, long beans, and bok choy. Atop the sauce and vegetables, we lay down crispy roasted pork belly to contrast the varying textures. A must is a side of more bagoong to add salt, adjust the seasoning, and bring additional complexity to the dish.
Chicken Inasal
Marinated and grilled chicken, garlic atchara pickles, black pepper cucumber pickle, chicken fat, spicy vinegar
Chicken marinated in lemongrass, garlic, ginger, chilies, vinegar, and brown sugar. Charred and served with garlic atchara pickles, which are made from green papaya, carrots, and garlic, as well as my mom’s simple black pepper cucumber pickle. Side of flavoured chicken fat with annatto and spicy vinegar.
Garlic Fried Rice
Garlic, garlic, and garlic
Shrimp Sinigang Brodo
Shrimp and Sour Tamarind Broth
A clean broth made of tamarind and infused with shrimp. This version of sinigang is focused on the sabaw (broth), which is mouth puckeringly sour to cleanse your palate in between bites.
tapus na // it’s over
Sticky Butter Toast with Saging Latik
Butter and coconut sugar toast served with saba bananas, brown sugar, coconut milk, and rum sauce. Served with queso “dirty” ice cream and smoked Maldon salt.
Sticky buttered and sugared toast served atop saging latik saba bananas cooked in coconut milk, sugar, and rum. Finished with queso “dirty” ice cream, which street vendors peddle handmade ice cream with varying flavours like ube, mango, and queso (cheese) in the Philippines.
—–
Rocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to
—–
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur

MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar
2025-04-17 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.
Maiz, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product that honours this precious gift of nature and culture.
Join Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization, which transforms the nutritional profile of corn, and creates the masa used in tortillas, tamales, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now, and projects like Maizal help protect this unique cultural inheritance, from seed to table.
—–
Tonight’s tasting menu showcases the versatility of maize in Mexican cuisine, featuring corn, beans and herbs grown by Ivan himself.
Atole (hot) & Tejuino (cold) – 2 maiz based beverages
Tamales de frijol – maiz dumplings, stuffed with heirloom black beans, wrapped corn husks and steamed (vegetarian)
Esquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian)
Panuchos – A specialty of the Yucatán, small tortillas stuffed with black beans before griddling, topped with cochinita pibil (slow roasted pork with annatto and citrus)
Totopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on.
—–
Iván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero, molinero, and sembrador, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking, making it more digestible and nutritious in the process. As a sembrador (sower), he grows his own heirloom varietals of corn and other vegetables, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together, he connects land, seed, process and product in a way that is a celebration of both our local terroir and his hispanic heritage, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.
@maizalto

—–
The 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.
@thedepanneur

SUPPER CLUB: Diasporist Third Seder & Cabaret by Emily Zimmerman
2025-04-18 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Join The Dep’s resident vegan maven Emily Zimmerman (and her cabaret singer alter ego, Goldie Luxemburg) for a Passover dinner to tell our stories, comfort our hearts, fill our bellies, and remind us to keep fighting the good fight.
The first two nights of the Jewish holiday of Passover are celebrated with a seder: a ritual meal with symbolic food, prayers, songs, activities for children, and the telling of the story of the exodus from Egypt, a millennia-old parable of liberation. These meals are shared with ones extended family and close friends. In modern times, some Jews have started observing a Third Seder with members of their community, guests, and friends, often to focus on the state of the world, and how to use the Passover story as inspiration to fight for freedom and social justice in our own lifetimes.
Emily’s annual vegan Third Seder was a mainstay of the Depanneur’s calendar for years. We even staged a virtual one during the worst of the COVID19 shutdowns, with participants receiving delivered meals, and eating together over a zoom channel. We’re delighted to be able to celebrate it in person to the new-and-improved Depanneur this year. In a time of increased instability and global tension, can we grow stronger in hope, in strategy, and in our mission for justice, in this millenia-old ritual of shared food, song, and storytelling? Expect delicious plant-based Jewish home cooking and playfully subversive performances.
—–
Golden Root Vegetable Soup
with hazelnut crema, matzoh balls, and crispy veggie gribenes. (Can be nut free on request.)
Manoomin (Wild Rice) Salad
with parsley, mint, lemon, cranberries, and local sumac
Pedder’s Pie
Caramelized onions and mushrooms layered in seasoned mashed potatoes and broiled until the top is crispy. Served with a shallot and wild mushroom jus, and lemony greens.
Russian Tea and Cherries
smoked-and-spiced black tea and coconut milk custard, with cherry compote, and matzoh toffee.
[menu is vegan and kosher for passover]
—–
Passover is about the idea of liberation, and there can be no meaningful change, or learning, without joy, hope, and transgression. In that spirit, there will be performances by local drag/burlesque/cabaret artists of Jewish and Palestinian backgrounds: Amuse Boosh, Butt Mitzfa, Chella Bella, and Goldie Luxemburg. We’ll break (unleavened) bread together, make art together, and see how the ancient ritual of this holiday can help spur us on to needed change.

Goldie Luxemburg is a wisecracking, torch-singing, leftist rabble-rousing performer of burlesque and cabaret. She takes the art form back to its roots in vaudeville and Yiddish theatre, in Union Halls and Girlie shows. Call her the Revenge of the Red-Hot Mamas. @goldieluxemburg
Meet Chella Bella, Toronto’s half-Arab, half-ghost, burlesque extraordinaire! By day, she gracefully floats through the air as a trained aerialist, but when the sun sets, she transforms into the frantically fabulous freckled feline of the city’s burlesque underworld. @chellachellabella
Amuse Boosh serves up a “taste” of her journey of self-expression—a delectable blend of movement with meaning and resilience through joy. Through beauty and the spirit of liberation, she invites everyone to savour the unity that binds us all. @amuse_boosh_
Butt Mitzfa (they/them) is a Jewish genderqueer drag and burlesque performer and DJ who makes grrls, bois, theys and goys scream OY VEY. Join Butt Mitzfa on their coming (out) of age journey with glitter, camp and Jewish lore that your Bubby didn’t teach you. Find them at @butt.mitzfa on Instagram. @butt.mitzfa
—–

Emily Zimmerman is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets.
—–
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur

COOKING CLASS: Tamales by Iván Wadgymar
2025-04-19 12:00 - 14:30 (America/Halifax) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling, wrapped in corn husks and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico, and a beloved part of many Holy Week and Easter celebrations. Join Iván Wadgymar of Maizal for a fun, hands-on class where you will learn how to make delicious tamales from scratch using traditional, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. As a local grower, miller and processor of artisanal Mexican corn, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. You’ll be making Tamales de Rajas (Poblano Pepper) and Tamales Verdes (chicken in salsa verde), as well as a fresh Salsa Verde Cruda. There will be tamales to snack on in class, and everyone gets to take home the tamales they make, along with all the recipes.
—–
Iván Wadgymar is a tortillero and molinero who runs Maizal, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa, tortillas & totopos. They grow heritage maize locally, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom.
@maizalto
—–

The 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.
@thedepanneur

SUPPER CLUB: Tasting South India: Sadya by Shilpa Kotamarthi
2025-04-19 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
2025 South Asian Spotlight
A sadya is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays, birthdays, weddings and temple festivals, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice), dozens of elements are artfully arranged: curries, chutneys, pickles, sauces, and sweets, with the most elaborate versions clocking in at over 64 dishes!
Tonight’s host is Shilpa Kotamarthi, a serial food entrepreneur who founded South Indian coffee brand Madras Kaapi, as well as Mystery Eats, a roving mystery dining experience, and most recently, Paati on the Block, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the sadya to The Depanneur.
In addition to the full menu below, and in the spirit of keeping the ‘mystery’ in ‘Mystery Eats’, there will be some special items revealed only during the meal!
—–
Guntur Idlis
Small, puffy and tender steamed cakes made from a fermented rice and lentil batter, drizzled with ghee and spiced with guntur podi (a powder made from Guntur’s famous red chilies), served with a spicy peanut chutney.
Panakam
A traditional South Indian drink that serves as a palate cleanser, made with jaggery, black pepper, and cardamom, often used as a temple offering.
Thoran
A dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage, but other versions can include a multitude of vegetables and sometimes beans.
Vankaya Koora
Eggplant simmered and cooked with a blend of ginger, green chillies and coconut.
Kootu
A popular, slow cooked vegetable and lentil stew with roasted spices.
Beetroot Pachadi
Grated beets in a yogurt sauce, seasoned with curry leaves and lentils.
Rasam
A light, tangy South Indian soup made with tomatoes, pepper, lentils.
Parupu Payasam
A sweet pudding made with jaggery (unrefined sugar), rice and lentils and topped off with nuts and saffron
Sadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well.
—–
Shilpa Kotamarthi the force behind Madras Kaapi and Mystery Eats, is now launching Paati on the Block, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals.
shilpakotamarthi.com | @paationtheblock | @kaapikween
—–
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.

COOKING CLASS: KFP Plant-Based Desserts by Emily Zimmerman
2025-04-20 12:00 - 14:30 (America/Halifax) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Passover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious, indulgent sweets for the celebration, without many of the ingredients that usually go into a dessert? And what if you already can’t, or don’t, eat eggs and dairy?
Emily Zimmerman, The Depanneur’s OG plant-food maven, will guide you through three matzah-centric, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights, or use them at the end of the week with your last box of matzah. Each dish has its own history and background, and delicious flavour profile.
Matzah and Almond Milk Buñuelos
This Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts.
Matzah Torte
From Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam, and chilled until it’s fork-soft. We’ll prepare little ones to bring home, and get to taste a variation made earlier.
Matzah Toffee Crack
This has become an American-Jewish standard. Caramel and chocolate drizzled over matzah, and allowed to harden deliciously. We’ll make a big batch to share, and folks can add additional toppings of their choice.
Tea, coffee, and fruit will be available as we sample our delicious desserts.
—–
Emily Zimmerman is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets.
—–

The 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.
@thedepanneur

SUPPER CLUB: Laalima – Dinner at My Nani Ghar by Rashmi Singh
2025-04-26 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
2025 South Asian Spotlight
This three-course family-style menu honours the rustic, bold flavours of Bihar, a northeastern state in India where mustard takes centre stage, garlic is never held back, and fennel sweetens the finish. With Laalima, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved, someone made your favourite food before you even asked.
Named after Rashmi’s own Nani (grandmother), Laalima is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her Nani Ghar, shaped by slow, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans, running barefoot on the grass, and the scent of garlic and mustard oil drifting in from the kitchen.
—–
The journey to my Nani’s home begins here…
Welcome Drink
A floral, bubbly welcome drink (non-alcoholic) – a flower syrup is mixed with sparkling soda infused with rose-mogra (jasmine) and lime – It’s like stepping barefoot onto grass at the cusp of summer.
Amuse-Bouche
A salty-sour surprise to awaken your palate and nudge you gently into the hills of Yercaud. Raw mango with salt and chile to be enjoyed in one bite. Just like Nani used to begin every meal — simple, and impossible to forget.
दाल पीठा
Dal Pitha Rewritten – Crispy Lentil & Seasonal Greens Croquettes [veg]
Crisp croquettes inspired by the traditional Bihari dal pitha (steamed dumpling) are stuffed with spiced chana dal and seasonal greens. They are served with a sweet-smoky tomato chutney and a lightly pickled onion dressing for balance.
लालिमा की स्पेशल चिकन करी
Laalima Ki Chicken Curry
A bold and rustic chicken curry slow-cooked and layered with whole garlic pods and warm spices. A deeply personal recipe from Rashmi’s Nani Ghar, where garlic and mustard oil always take center stage.
– or –
लालिमा की आलू-सोया तरकारी
Laalima Ki Aloo Tarkari – Laalima’s Special Potato Curry [veg]
A hearty vegetarian curry made with potatoes and a seasonal vegetable, dum-cooked with whole garlic pods and rustic spices.
पूआ
Pua – Banana and Fennel Pancakes
Soft, mildly sweet, pan-fried pancakes made with whole wheat flour, jaggery, mashed banana, and fennel seeds. A beloved Bihari delicacy, pua is often made during festivals. With a tender centre, it walks the line between dessert and comfort — and pairs beautifully with spicy, umami-laden dishes, creating the perfect balance of heat and sweetness on your plate.
भात
Bhaat – Steamed Ghee Rice
Fluffy basmati rice finished with ghee, made to soak up bold curries and balance spices.
Accompanied by whipped yogurt , raw onion rings, slit green chilies, and lemon wedges — all essential side notes to balance heat and acidity at a traditional Bihari meal.
मखाना मूस और ठेकुआ
Makhana Mousse with a Thekua Surprise
A creamy mousse made from ghee-roasted makhana (foxnuts), infused with cardamom, and sweetened with jaggery. It’s topped with a delicate, crisp thekua wafer, a nod to Bihar’s beloved festival biscuit. Guests crack through the wafer to uncover the mousse beneath — a playful, nostalgic finale that bridges tradition and surprise.
—–
Rashmi Singh is an Executive Events and Communications Specialist based in Toronto — a storyteller at heart, both in her work and in her kitchen. Born into the rich food traditions of Bihar and raised on the warmth of her Nani & Ma’s cooking, she now shares those memories and flavours through her culinary Instagram page, Spoonful with Rashmi. @spoonfulwithrashmi
—–
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.

TABLE TALK: America the Bountiful by Capri S. Cafaro
2025-05-01 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Table Talks are back! From 2015-2020 The Depanneur hosted dozens of Table Talks, informal culinary salons where local food personalities talked about an Interesting Food Thing while Dep founder Len Senater prepared a menu inspired by the topic. We’re excited to announce our first Table Talk in the new location at CSI Spadina!
Join author, radio and TV host Capri S. Cafaro for a behind-the-scenes conversation about her new PBS television series, America The Bountiful. An in-depth look at American regional foodways, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA, and how this food landscape fits in the wider context of North America. A self-proclaimed “Canadian groupie”, Capri is also working on a special series of episodes of her podcast and radio show, Eat Your Heartland Out focusing on Canadian regional foodways. She’ll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood… and why that needs to change.
For tonight’s dinner, Len Senater will be preparing some unique culinary specialities of Ohio, Capri’s home state — where she was former Minority Leader of the Ohio Senate.

Sauerkraut Balls
A local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried, these creamy fritters of sauerkraut (usually with ham or sausage) have become a holiday tradition in Akron, Ohio. (Vegetarian)
Cincinnati Chili “5-Way”
Made famous by the Skyline Chili franchise, this is a loose ground beef & tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles, and served over spaghetti. There are optional toppings (cheese, beans, onions), each one called a ‘way’, so a 5-way chili (aka “The Works“) would have them all. Available vegetarian.
Buckeyes
Buckeyes are a ball of peanut butter fudge dipped in chocolate, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree, the state tree of Ohio.
—–
Dinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+
—–

Capri S. Cafaro is a radio host, cookbook author, and the creator, executive producer and host of the public television series, America the Bountiful. Cafaro is also the host of the award-nominated podcast and radio show, Eat Your Heartland Out, and the author of United We Eat. capriscafaro.com | @capriscafaro
—–
The 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.
@thedepanneur

MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood by Carole Nelson Brown
2025-05-02 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.
Join us for a delicious dive into the world of Portuguese conservas, one of Portugal’s most charming culinary traditions. These beautiful little tins packed with fish or seafood are so much more than pantry staples; they’re a flavourful slice of Portuguese culture, preserved in olive oil and beautiful packaging.
Chef and travel writer Carole Nelson Brown and Tristan Vaughn from Good Cheese will be your guides through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition, artistry, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing, olive oil, and a bit of national pride). They will be leading you on a guided tasting of premium tinned fish—think sardines, mackerel, maybe even a little squid or octopus. Sample, snack, and learn how to build the perfect tin-to-table bite.
There will be product available for purchase, and as a bonus all participants get a 10% discount code for their next purchase at Good Cheese. Come for the fish, stay for the flavour.
Here’s what’s on the menu (figuratively and literally):

A guided tasting of a curated selection of artisanal Portuguese tinned fish—from buttery sardines to spicy octopus.
A selection of quick and easy appetizers that transform humble tins into elegant bites (recipes included!)
A quick and tasty demo on how to build a tinned fish board that will wow your next gathering.
A slideshow of scenes from Portugal, transporting us to cobbled streets, tiled storefronts, and shimmering Atlantic coastlines—because every bite tastes better when it tells a story.

Whether you’re a curious foodie, a travel dreamer, or just someone who loves good wine with even better company, this evening is for you. Come hungry, come curious, and come ready to fall in love with the tin.
—–
After remarkable 40-year career as a professional makeup artist to the stars Carole Nelson Brown embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development, enchanting chef pop-ups, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef.
@mamashack
—–

The 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.
@thedepanneur

SUPPER CLUB: India in Season by Niharika Gupta
2025-05-03 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
2025 South Asian Spotlight
This five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.
Haem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities – currently in Toronto – her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth.
*The meal will also be hosted by Jo (Jayeeta) Sharma, Associate Professor of Food Studies, History, and Environmental Humanities at University of Toronto. She will help to bring context to the foods and will be available to answer any of your questions!
—–
Masala Focaccia & Chutney Compound Butter
Makhan, butter in Hindi, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh, homemade, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child.
Masala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid, cutting school, pretending to be sick. The focaccia is indented with onions, roasted garlic, and a tempering of ghee, whole spices, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies.
Chard Patta Chaat
Chaat, a typical South Asian snack eaten year-round, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite.
Chard Chaat is inspired by the traditional street-side winter staple Palak Patta (Spinach Leaf) Chaat. This version promises to be a crunchy, spicy, sweet, and tangy dish like nothing you’ve tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney, cumin-spiced yogurt, tamarind-maple chutney, chopped radishes, chopped onions, and chopped coriander. The kind of dish that’ll have you asking, “Why don’t I eat chaat every day?”
Spring Veg Stuffed Ramp Besan Chilla
Chilla an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from besan (chickpea flour). On Sundays, she would stuff them with paneer (Indian cottage cheese) and seasonal vegetables, and serve them with fresh cilantro chutney.
Ramp Chilla uses a batter made with ramps and chickpea flour, and is stuffed with hung yogurt, asparagus, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (Both ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability, spinach and mushrooms will be used as a substitution.)
Lamb or Mushroom Green Keema with Brioche Pav
Keema, minced meat in Urdu, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai, you’ll find this spicy curry served with pav—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India, pav gained popularity across western Indian states starting in the ’60s. Since then, it has remained a staple for mopping up curry across Mumbai.
This keema is inspired by the abundance of greens that begin appearing at Ontario farmers’ markets. The curry uses cilantro, sorrel, chives, and pumpkin seeds to create an herby green base. It’s served with brioche pav, toasted with butter, chilli powder, and cilantro leaves. The vegetarian keema is made with a mix of shiitake, chanterelle, and cremini mushrooms—their deep umami complements the herby curry beautifully.
Chai Crème Brûlée with Parle G
Chai, milky black tea steeped with spices like cardamom, clove, and ginger—is more than just a drink. In the Indian subcontinent, every morning begins with a piping hot cup. Each household makes its chai differently, so no two recipes are alike. In my house, chai is gingery, heavily perfumed with cardamom, and always sugar-free. It’s always served with Parle G, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks.
Chai Crème Brûlée reimagines this iconic pairing as a creamy custard, spiced with ginger, cloves, cardamom, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai, it’s served with Parle G on the side.
—–
Niharika Gupta is a self-taught cook, passionate about locally sourced seasonal ingredients. Named after her grandmother, Haemlata, she runs “Haem’s Table“, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5, she enjoys reading food history and watching birds. @haemstable

—–
Jo (Jayeeta) Sharma (Cantab 2002) is an Associate Professor of Food Studies, History, and Environmental Humanities, a Fellow of the Royal Geographical Society, and with Professor Marney Isaac, (co)Director of the Sustainable Food & Farming Cluster at the University of Toronto. She leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal Global Food History (Routledge). She is also co-editor of the Culinaria food book series at the University of Toronto Press, and editor of the Empires in Perspective book series (Routledge). She is a founding member of the Culinaria Research Centre at the University of Toronto and an elected Board Member of the Association for the Study of Food and Society (ASFS). She is part of the Scarborough Food Network, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association.
Jo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways, empires, post-colonial and global Asia diasporas, mountain ecologies and societies, food systems and plantation labour, street vendors, commodity capitalism, and historical soundscapes of city food. She is the author of Empire’s Garden (Duke/Permanent Black 2011/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure. She is PI and co-PI for several global research projects, including a SSHRC Partnership Development Grant, a SSHRC Connections Outreach Grant, and a SSHRC Insight Development Grant. Projects’ details can be found here: https://www.utsc.utoronto.ca/projects/feedingcity/toward-food-sovereignty/
—–
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.

COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
2025-05-04 10:00 - 16:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
One of The Depanneur’s most popular workshops!
Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.
Working 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.
—–
$159 +HST
—–
Leo 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.
@mywindowtotheworld
—–
The 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

SUPPER CLUB: "Pure Non-Veg" — Hidden Gujarat by Malav Naik
2025-05-10 18:30 - 21:00 (America/Toronto) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
2025 South Asian Spotlight
No, Not all Gujaratis are strictly vegetarian
Gujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly, this has led to food-based segregation for generations. Non-vegetarian communities face stigma, discrimination, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere, making it clear who’s welcome and who’s not.
“Pure Non-Veg” is my playful jab at this rigid mindset, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it’s about recognizing Gujarat’s authentic, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a Facebook group founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat’s rigid culinary mindset, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination.
Come hungry for bold flavors, captivating stories, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian, and it’s high time we celebrate that delicious fact!
*The meal will also be hosted by an expert on Gujarati and Parsi cuisine, award-winning author Niloufer Mavalvala. She will help to bring context to the foods and will be available to answer any of your questions!
Bera Samosa, Chicken Dana & Bun
Bera Samosa, a beloved specialty from Bhatiyar Gali in Ahmedabad’s Old City, are bite-sized mutton samosas bursting with juicy minced mutton, spring onions, and subtle spices. Accompanied by Chicken Dana—crispy, spiced chicken bites evocative of Japanese karaage, yet deeply Gujarati in character—and served with a soft bun, this trio captures the vibrant street-food soul of Ahmedabad.
Patra Ni Machhi
A signature Parsi delicacy featuring tender Pomfret coated in a vibrant, aromatic green chutney of coriander, garlic shoots, and lavangya marcha (Thai green chilies), wrapped delicately in banana leaves and steamed until succulent. The Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes.
Kachi Keri no Baflo
Since the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This is a traditional Gujarati summer drink made with tart raw mango pulp, aromatic saffron, earthy roasted cumin, and caramel-sweetened jaggery.
Tapelu and Puri
Surat’s iconic Khatri community dish, tapelu, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions, garlic, ginger, and the distinctive ‘tapelano masalo.’ Paired with small, fermented golden puris, this dish is both a celebration and comfort food. Unlike many dishes, Tapelu remains community-centered—rarely found in restaurants, enjoyed typically only if you’re lucky enough to know a Khatri family or, like me, fortunate to grow up next door to them.
Zarda / Biranj
Zarda, or Biranj, is an aromatic sweet rice preparation, gently cooked with saffron-infused milk, sugar, and studded with raisins, pistachios, and almonds, crowned with shimmering silver foil.
—–

Malav 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. @the_khalnaik

Niloufer Mavalvala is an experienced home cook and an award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen

[10am] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
2025-05-11 10:00 - 12:00 (America/Halifax) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
10am & 12pm SOLD OUT – a few tickets left for the 2pm seating
Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria’s homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s, and uses gluten-free soy sauce throughout.) Since this has become one of my all-time favourite brunch meals, and Mother’s Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am, 12pm and 2pm.
—–
Welcome Drink: Calamansi Mimosa
A Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic)
Silog Platter
Start with a big platter of garlic fried rice garnished with cilantro drizzle, garlic vinegar and homemade achara (pickled green papaya) for the table
served with
Longanisa Bisaya
Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!)
Corned Beef Hash
Homemade corned beef brisket sautéed with garlic, yellow and green onions and potatoes
–or–
Vegan Adobo
Tofu, mushrooms and greens in a savoury-sweet garlic soy braise.
topped with
Sunny Duck Egg
or 2 regular eggs (optional)
and then finish off with
Biko
A sticky and sweet rice cake topped with latik, a gooey coconut-caramel glaze.
Bottomless coffee or tea included
—–
$39 +HST
(Kids under 12 eat for 1/2 price!)
Seatings available at 10am, 12pm, and 2pm
—–
Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas
—–

The 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.
@thedepanneur

[12pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
2025-05-11 12:00 - 14:00 (America/Halifax) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada

[2pm] MOTHER'S DAY BRUNCH: Filipino Fiesta by Maria Polotan
2025-05-11 12:00 - 14:00 (America/Halifax) | CSI Spadina, 192 Spadina Ave., Suite 501, Toronto, Ontario, M5T 2C2, Canada
Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria’s homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan’s, and uses gluten-free soy sauce throughout.) Since this has become one of my all-time favourite brunch meals, and Mother’s Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am, 12pm and 2pm.
—–
Welcome Drink: Calamansi Mimosa
A Filipino twist on the Mother’s Day classic: sweet orange and tangy calamansi (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic)
Silog Platter
Start with a big platter of garlic fried rice garnished with cilantro drizzle, garlic vinegar and homemade achara (pickled green papaya) for the table
served with
Longanisa Bisaya
Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria’s local version uses maple syrup!)
Corned Beef Hash
Homemade corned beef brisket sautéed with garlic, yellow and green onions and potatoes
–or–
Vegan Adobo
Tofu, mushrooms and greens in a savoury-sweet garlic soy braise.
topped with
Sunny Duck Egg
or 2 regular eggs (optional)
and then finish off with
Biko
A sticky and sweet rice cake topped with latik, a gooey coconut-caramel glaze.
Bottomless coffee or tea included
—–
$39 +HST
(Kids under 12 eat for 1/2 price!)
Seatings available at 10am, 12pm, and 2pm
—–
Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas
—–

The 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.
@thedepanneur
