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DTSTART;TZID=America/Toronto:20250901T100000
DTEND;TZID=America/Toronto:20250901T123000
DTSTAMP:20260424T071816
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SUMMARY:OFFSITE: Labour Day Mushroom Hunting & Foraging Expedition with Puck's Plenty
DESCRIPTION:What better way to celebrate the end of summer and the country we call home?\nJoin us for a fun foraging excursion in the Ontario countryside! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. \nWe will meet at location (TBC) within 90 minutes of Toronto; The Dep will have a vehicle with a few extra spots\, so let me know if you want to share a ride. \nRecommended items to bring: \n\nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack\n\nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \n\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-labour-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/
LOCATION:Barrie Community Sports Complex\, 2100 Nursery Rd\, Minesing\, ON\, L0L 1Y2
CATEGORIES:Pop Up
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250831T120000
DTEND;TZID=America/Toronto:20250831T180000
DTSTAMP:20260424T071816
CREATED:20250630T170918Z
LAST-MODIFIED:20250703T164018Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\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\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-13/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250803T120000
DTEND;TZID=America/Toronto:20250803T180000
DTSTAMP:20260424T071816
CREATED:20250512T211940Z
LAST-MODIFIED:20250707T192824Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\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\n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-12/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250718T183000
DTEND;TZID=America/Toronto:20250718T210000
DTSTAMP:20260424T071816
CREATED:20250628T194818Z
LAST-MODIFIED:20250718T220052Z
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SUMMARY:COOKING CLASS: Classic Mexican Tamales by Chef Erika Araujo
DESCRIPTION:Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chef Erika Araujo\, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico’s cuisine: tamales and champurrado. \nTamales are an essential and ancient\, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. \nBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for 4 kinds of tamales popular around Mexico City: chicken tamales with salsa verde or a rich chocolate-infused mole sauce\, a vegetarian tamale of rajas (a julienne of green peppers) with cheese and red salsa\, and a sweet dessert tamale with pineapple. \nErika will also introduce you to champurrado\, a hot\, creamy beverage made with toasted corn flour\, raw piloncillo sugar\, Mexican chocolate and spices that is a popular accompaniment for tamales\, especially around the Christmas season. \nThere will be lots to taste\, learn and do in this fun\, hands-on workshop. In addition to using the familiar Maseca dry corn meal\, there will also be an opportunity to cook with\, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of Maizal. Participants will get to try samples in class\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes. \n—–\nChef Erika Araujo is a Mexican-born chef who immigrated to Canada 18 years ago\, and now works as an educator\, restaurant consultant\, and executive chef in Calgary\, AB. A passionate promoter of traditional Mexican cuisine and culture\, Erika also serves as an ambassador for Agua Santa Mezcal and Chocosol Traders. Erika has traveled across Canada\, showcasing her heritage through gastronomy\, and has appeared on TV\, in podcasts\, and international publications. Originally trained as a nurse in Mexico\, Erika found her culinary calling after completing the program at Humber College. She believes that when you honour your roots\, amazing things can happen. @cheferikaaraujo \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-mexican-tamales-by-chef-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250713T120000
DTEND;TZID=America/Toronto:20250713T143000
DTSTAMP:20260424T071816
CREATED:20250605T135532Z
LAST-MODIFIED:20250605T135532Z
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SUMMARY:MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu & Bomi Choi
DESCRIPTION:Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan\, Korea and China – each with a rich backstory and showcasing distinct techniques\, ingredients and flavours. \nIn this class\, you’ll make flaky\, chewy Cong You Bing (scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix\, knead\, roll\, and pan-fry\, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter\, fold in layers for flakiness\, and master that golden\, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough\, including kneading\, gluten formation\, resting\, and shaping! \nWhile your dough is resting\, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments! \nIn Japan\, these savoury pancakes are called Okonomiyaki. They’re umami\, savoury\, sweet and tangy\, typically made with cabbage\, egg\, and pork\, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes\, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level\, and garnish the pancakes with umami-packed bonito flakes (fermented\, smoked\, and shaved skipjack tuna) and furikake (a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests! \nWe’ll also demonstrate for you Kimchi Jeon\, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi\, this pancake is bold\, spicy\, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion\, soy sauce\, rice vinegar\, and gochugaru (a type of Korean chilli that’s mild\, sweet\, and slightly smoky). \nFrom scarcity and survival to street food innovation\, you’ll learn new techniques\, flavour combinations\, and dipping sauces to try at home. Whether you’re here to cook\, connect\, or snack with us\, this class invites you to experience food as a way of learning history\, heritage\, and craft. \n\n \nFriends from culinary school\, Diana Chu and Bomi Choi co-lead this hands-on masterclass that brings together their experiences growing up\, as avid home cooks\, and in the culinary industry. Both career changers\, this duo started in other industries before finding friendship in culinary school at George Brown College. \nBomi Choi is a multidisciplinary artist with a background in graphic design\, ceramics\, fiber arts\, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding\, digital marketing\, prop and food styling\, photography\, and merchandising\, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services\, check out: @bommgachi/ bommgachi.com \nDiana Chu is an ex-public policy consultant with a love for food and the stories behind it. As a social scientist\, cook\, researcher and writer\, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently\, she designs and hosts food-based events\, writes\, and runs food tours. You can follow her work at: @TheGatheringSpot416 and dianachu.substack.com \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250712T183000
DTEND;TZID=America/Toronto:20250712T210000
DTSTAMP:20260424T071816
CREATED:20250426T141846Z
LAST-MODIFIED:20250704T200529Z
UID:143869-1752345000-1752354000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]
DESCRIPTION:2025 South Asian Spotlight\nParsi Cooking Demonstration & Dinner\nParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking\, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage. \nThis special meal is one of six annual Ghambars – seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude\, the spirit of community\, a sense of belonging and\, most importantly\, the ideal of equality despite one’s class or financial status. \nIn addition\, as we will be dining during peak mango season in our area\, a special educational emphasis will be directed towards gaining insight into this heavenly fruit\, its variations and the seasonal art of the mango pickle. We will discuss the many variations in taste and texture that can occur throughout the lifecycle of the fresh mango. \nThis event takes place at the author’s home in Mississauga\, near Mississauga Rd. & Burnhamthorpe Rd. \n(Address will be provided with purchase of tickets)\n—– \nGhambar nu papayta ma gos\nTypically using either lamb or mutton (we will be using Halal Ontario lamb) with potatoes braised with a blend of Persian and South Asian spices and enjoyed with warm rotis or crusty bread. \nJhinga ni khichri\nA one pot lentil\, rice and prawn concoction. Considered a comfort food and increasingly a go-to for health-conscious diners in the West who are relatively new to the perfectly balanced dish. This is generally spiced with a garam masala and served with Dahi ni Kudhi. \nDahi ni kudhi\nThis sauce can accompany just about anything on the Parsi table\, but traditionally a must have with Jhinga ni khichri. A delightful combination of yoghurt \, curry leaves\, chillies\, turmeric\, fried onions and garlic which is served warm. \nKeri nu buffenu\na special pickle prepared with ripe sweet whole mangoes\, skin on\, eaten as a condiment alongside the main meal. \nThis family style meal will be served with sides of papadam\, radishes and carrots\, providing a clean\, fresh\, palate-cleansing crunchiness to contrast the rich and savoury elements. \nFresh mango ice cream\nWe will be enjoying the peak of mango season during this meal and what better way to highlight the magic of this fruit than with ice cream? Our newly gained education in all things mango from Niloufer will help us to especially appreciate the finale of this celebratory meal.\n—– \n$79 +HST \n—–\nNiloufer 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 \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/offsite-supper-club-parsi-ghambar-by-niloufer-mavalvala/
LOCATION:Mississauga\, L5L 3N5\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250706T100000
DTEND;TZID=America/Toronto:20250706T150000
DTSTAMP:20260424T071816
CREATED:20250609T182309Z
LAST-MODIFIED:20250622T190112Z
UID:144810-1751796000-1751814000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker
DESCRIPTION:Breaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on\, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds\, fish and fowl. \nWe’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into it’s component parts\, and there will be a demonstration of some more advanced techniques like deboning\, Frenched breasts\, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a whole fish. We’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared. \nAfter lunch we head back to the work table to break down a whole animal (either a whole deer\, lamb\, or pork\, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts\, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts\, from steaks and roasts to ground meat and sausage\, as well as more advanced techniques like removing silver skin\, Frenching ribs\, and preparing scallopini. \nAll participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes.\n—–\n \nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner.. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n\n\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/
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:20250705T183000
DTEND;TZID=America/Toronto:20250705T210000
DTSTAMP:20260424T071816
CREATED:20250602T184315Z
LAST-MODIFIED:20250804T215317Z
UID:144660-1751740200-1751749200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Georgian Feast with Chef Zura
DESCRIPTION:An ancient myth posits that while creating the world\, God took a break for supper\, but became so involved with the meal that God tripped over the high peaks of the Caucasus mountains\, spilling a little of everything from the plate onto the land below. So it was that Georgia came to be blessed with such riches\, the table scraps from Heaven. \nThe foods of Georgia have roots in the many countries and cultures that have intersected with the land historically\, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers)\, as well as developing some of the most fascinating (and\, frankly\, fun) rituals of the table. With toasts\, poetry and elation at the forefront of the dining experience\, Georgians simply know how to live and they know how to eat. \nThe cuisine is as creatively delightful as it is balanced\, with a wide swath of vegetables transformed into soups and stews\, spreads and medleys sitting next to baseball-sized dumplings\, boat-shaped cheese breads and some of the finest barbecue in the world. Simplicity and freshness are priorities\, the spices are simple but distinct. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes.\n—– \nPkhali Duo\nTraditional Georgian vegetable spreads made from a base of garlic\, walnuts and spices – one featuring spinach and the other with beetroot\, contrasting bright green and pink\, respectively. Balancing the salt/sugar/vinegar ratio by hand is essential to creating these delights and they should taste sharp and bright but never vinegary. \nNigvziani Badrijani\nTender strips of eggplant rolled around a blend of creamed walnuts and traditional spices. Often garnished with a Persian influence\, such as pomegranate seeds. \nMchadi\nGeorgian-style cornbread – crisp on the outside and meltingly tender within. Traditionally this flatbread would have been made from native Georgian millet\, however with the introduction of corn from the New World – a cheap\, hearty and nutritious foodstuff – many countries from Eastern Europe and The Caucasus to the Mediterranean took to implementing the crop into everyday cuisine\, where it continues to shine today. \nChakhokhbili\nOne of the most iconic dishes the Georgian table is this tender\, homestyle chicken dish (once more commonly made from pheasant)\, cooked slowly with tomato\, onions\, garlic and herbs with no liquid added. As scholar Darra Goldstein notes\, “Just as Georgian boys were once judged by their skill in cutting mtsvadi sticks (bbq skewers)\, so Georgian girls were deemed marriageable according to their ability to cut up chicken for chakhokhbili. The most traditional recipes call for seventeen precise pieces\, although today a mere ten will suffice.” \nLobio\nRed kidney beans slow cooked with Georgian spices\, fresh herbs and aromatics. Often served with tkemali\, a Georgian plum sauce that lends a deep and sweet richness. \nTonis Puri-Inspired Bread\nA freshly baked\, puffed bread designed for sharing\, scooping and absorbing the juices from the accompanying dishes. Traditionally baked in a tone\, similar to a tandoor oven\, it is a staple at celebrations such as Easter\, Christmas and New Year’s Day. \nSweet Rice with Dried Fruits\nThe sweetness of white rice is brought out and infused with honey\, cinnamon\, clove and a traditional accompaniment of dried fruits\, lending a soft and aromatic end to the evening! \nNOTE: Georgia is among the oldest (many say the oldest) wine culture in the world\, with over 500 native varietals represented across a relatively small landmass. Georgian food and wine are nearly inseparable to locals who will insist that the two must go together. In the spirit of BYOB you can source rich and complex Georgian (red) wines such as Saperavi and Mkuzani at select LCBOs or at the newly opened Georgian House\, just down the street from The Dep!\n—– \nChef Zura grew up in Georgia’s capital\, Tbilisi\, where food was and is a celebration of life\, story and community. Immersed in generations of Georgian cooking from a young age\, Zura worked as an architect for many years before the calling of the kitchen drew him towards study at a culinary academy where he honed his skills and desire to bring Georgian traditional foodways to life. Today he runs a personal chef service – Zurbistro – specializing in Georgian dishes as well as Romanian hand-crafted grill and barbecue delicacies. @zurbistro \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-georgian-feast-with-chef-zura/
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:20250704T183000
DTEND;TZID=America/Toronto:20250704T213000
DTSTAMP:20260424T071816
CREATED:20250605T143318Z
LAST-MODIFIED:20250703T145114Z
UID:144241-1751653800-1751664600@dev.thedepanneur.ca
SUMMARY:Mercari x The Dep — InFusions: An Elevated Dinner by Carole Nelson Brown
DESCRIPTION:A sophisticated dining experience crafted with thoughtful and precise cannabis infusions featuring Orchard Cannabis and Token Naturals\nJoin Mercari at The Depanneur for an elegant infused dinner party with culinary cannabis alchemist Carole Nelson Brown. Carole combines years of catering and recipe development with her deep expertise crafting precise cannabis infusions to create a truly one of a kind culinary experience. Chef Carole will infuse an exquisite\, multi-course\, Peruvian-inspired menu with a unique blend of terpenes and cannabinoids to enhance and elevate your meal. Sauces and condiments will be infused with precise dosages so every guest is fully in charge of their own experience. \nWelcome Mocktail\nInfused Peach Bellini (non-alcoholic) \nCeviche\nPeru is famous for its fresh\, bright and exciting ceviches. Fresh raw fish ‘cooked’ in lime juice\, spiked with garlic\, onion\, chiles and cilantro\, served with tender sweet potato and crunchy cancha\, a uniquely addictive kind of Peruvian popcorn.\n[Vegetarian option: Heart of Palm Ceviche] \nBeet\, Orange and Fennel Salad\nA crispy\, colourful composed salad that masterfully combines the deep earthiness of beets with the crispy aromatic of fennel\, the sweet juiciness of oranges\, and the fresh\, peppery bite of arugula\, in a luscious citrus vinaigrette. \nPollo a la Brasa \nPeruvian roast chicken is simply next-level; if you have never tried it\, it is a total game-changer. It is deeply seasoned with a unique mix of spices\, herbs and chiles like here: aji panca\, aji amarillo and huacatay\, before roasting\, and then served with a spectacular\, vibrant aji verde sauce that makes for an unforgettable flavour combination. Served with crispy roast potatoes.\n[Vegetarian option: Seasoned Crispy Tofu with Aji Verde] \nAlfajores\nThese rich shortbread cookies stuffed with dulce de leche caramel are beloved across South America; Carole’s are dipped in dark chocolate for an extra luxurious touch. \n—– \nAfter a 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. \nIn addition to her work as a private chef and caterer\, Carole has spent the last decade developing cannabis-infused gourmet products and teaching others how to cook with precision and purpose. What began as a way to help a family member manage cancer symptoms evolved into a passion for creating delicious\, discreet\, and microdosed edibles—like her signature vegan\, nut-free chilli crisp. Carole was an active part of the founding of Social Sessions\, a culinary cannabis project rooted in community\, and she continues to explore how food and cannabis can elevate both health and pleasure.\n@mamashack\n—–\n \n \n  \n  \nMercari Agency works with cannabis companies to help their brands come to market across Canada. @mercariagency \n \n  \n  \n \n  \n  \n  \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/mercari-x-the-dep-infusions-an-elevated-dinner-by-carole-nelson-brown/
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/2025/06/IMG_9385.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250701T100000
DTEND;TZID=America/Toronto:20250701T123000
DTSTAMP:20260424T071816
CREATED:20250602T175941Z
LAST-MODIFIED:20250602T190737Z
UID:144651-1751364000-1751373000@dev.thedepanneur.ca
SUMMARY:OFFSITE: Canada Day Mushroom Hunting & Foraging Expedition with Puck's Plenty
DESCRIPTION:What better way to celebrate Canada Day and the country we call home?\nJoin us for The Depanneur’s first ever offsite foraging excursion! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. For this time of year in\, our chosen location\, we will be looking primarily for Summer Oyster mushrooms\, Turkey Tails\, Angel Wings and perhaps some members of the Bolete family. \nWe will meet at 10am sharp (please do not be late) at the Barrie Community Sports Complex in Minesing\, about 15 minutes North of Barrie. Once you pass the first gate\, take the first right into the parking lot and we and Danijela will be waiting there. Once everyone has arrived we will head directly into the woods! \nRecommended items to bring: \n\nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack\n\nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \n\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/offsite-canada-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/
LOCATION:Barrie Community Sports Complex\, 2100 Nursery Rd\, Minesing\, ON\, L0L 1Y2
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/angel-wing-mushroom.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250628T183000
DTEND;TZID=America/Toronto:20250628T210000
DTSTAMP:20260424T071816
CREATED:20250523T143537Z
LAST-MODIFIED:20250627T180738Z
UID:144435-1751135400-1751144400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
DESCRIPTION:Toronto 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 Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a 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. \nChef Taylor’s 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 native to Ontario. 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 a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \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. \nWhy no menu?\n—–\nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-indigenous-food-lab-by-chef-taylor-parker-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250626T183000
DTEND;TZID=America/Toronto:20250626T210000
DTSTAMP:20260424T071816
CREATED:20250523T142655Z
LAST-MODIFIED:20250626T160915Z
UID:144436-1750962600-1750971600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: Discovering Wild Foods by Dyson Forbes
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes\, following in the footsteps of his father Jonathan\, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company\, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor this Masterclass\, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species.\n\nEarly Summer Edition:Berries: Saskatoon Berry\, ElderberryPlants: Ramps (wild leeks)\, Fiddleheads (fern tips)\, Stinging NettleSeaweeds: Salicornia (aka Sea Asparagus\, Glassworts)Mushrooms: Fresh Morels\, Black TrumpetTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory\n(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.\n—– \n$79 +HST \n—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.\n@forbeswildfoods \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-discovering-wild-foods-by-dyson-forbes-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/03/dyson2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250615T160000
DTEND;TZID=America/Toronto:20250615T210000
DTSTAMP:20260424T071816
CREATED:20250512T155013Z
LAST-MODIFIED:20250614T145901Z
UID:144229-1750003200-1750021200@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Sous Vide Surf & Turf with Carole Nelson Brown
DESCRIPTION:Join us on Father’s Day for a fun\, hybrid cooking class-meets-dinner party\nJoin Carole Nelson Brown\, The Dep’s culinary tech guru\, for a cool new event that combines perfectly cooked steak\, cool kitchen gadgets\, cooking with fire\, and clever hacks that save time and money. It’s built around a mouthwatering menu of tender sous vide steak — perfectly cooked all the way through and finished with a delicious\, crisp sear\, and garnished with a delicious compound butter — juicy shrimp\, creamy mushroom risotto\, crisp asparagus\, and a decadent chocolate surprise to finish things off. You have the option of joining us for this deluxe\, family-style dinner party\, or coming by earlier and learning all the recipes\, tool and techniques that go into getting it on the table. \nFor the class portion\, roll up your sleeves  and join Carole in the kitchen for a dive into several game-changing modern culinary technologies: sous vide (cooking vacuum-sealed ingredients at precise temperatures for perfect\, consistent results)\, pressure cooking (using an Instant Pot to cut long cooking times in half)\, and using a torch/Searzall to add the finishing touch of sear and char. Your hands-on participation will put the food on the table for the dinner guests joining later\, and you’ll go home with all the recipes and the skills to level up your kitchen game. For the dinner\, kick back for a fun\, BYOB family-style dinner party; bring your appetite and your best dad jokes!\n—– \n4:00pm Class+Dinner $129 (includes recipes)\n6:30pm Dinner Only $99 \n—– \nAfter a 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.\n@mamashack\n—– \n\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur \n\n 
URL:https://dev.thedepanneur.ca/event/diy-dinner-sous-vide-surf-turf-with-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/SOUSVIDE_STEAK_BEAUTY_2.jpg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T183000
DTEND;TZID=America/Toronto:20250614T210000
DTSTAMP:20260424T071816
CREATED:20250527T004927Z
LAST-MODIFIED:20250527T164804Z
UID:144484-1749925800-1749934800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Malaysian Rice Table\, Pt 1 by Rocheller Batuigas (feat. Fat Rice)
DESCRIPTION:Back again after April’s off-the-chain Fat Rice supper club\, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries\, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian\, this is an ode to Malaysia\, its people\, their cuisine\, and as well to his partner. A colourful\, contemporary mashup of contemporary Asian cuisine\, old-school nonya vibes\, and traditional rijsttafel flavours. Not to be missed.\n—– \nEagle and the Snake aka Yee Sang/Prosperity Toss Salad\nThis fresh and bountiful dish is often made for the lunar new year in Malaysia\, where it is a festive centrepiece to the family table. Each of its many ingredients has some sort of symbolism: carrots symbolize gold\, daikon for moving up in life\, cucumber for good returns\, scallions for fresh ideas\, and thin fried croutons represent gold bars. In modern dishes\, salmon is often featured to symbolize abundance\, and the plum dressing represents the sweet things in life. The holiday banquet begins when everyone simultaneously reaches in with their chopsticks to toss the salad together\, shouting their LNY wishes. The louder you shout and higher you toss\, the more prosperity and good fortune you will have in the new year! \nChef Roche’s version combines julienned carrots\, daikon\, cucumber\, mango\, green papaya\, green onion\, cabbage\, red onion\, fried taro\, crispy lumpia wrapper with a salted plum vinaigrette. It is served with salmon tartare\, marinated in dark soy\, gula melaka (coconut palm sugar)\, shallots\, calamansi\, finger chillies\, sesame oil\, grated ginger\, and fish sauce. It comes with crispy prawn crackers and sambal belacan\, a spicy\, slow-cooked shrimp & chili paste. \nNasi Ulam\nNorthern-style rice salad with grated fresh coconut\, galangal\, ginger\, chillies\, shallots\, market lime leaves\, lemongrass\, and fresh Asian herbs. \nBeef RenDANG\nCrazy soft lemongrass braised beef simmered in coconut fat and herbs and spices. Sweet\, savoury\, with an intense gravy. Garnished with fresh herbs. \nChicken Satay\nMarinated for 3 days with turmeric and spices. Grilled slowly and served with proper peanut sauce. Dip it with fresh cucumbers and ketupat (compressed rice cakes). \nKangkung and Brinjal\nStir fried morning glory and eggplant in a spicy shrimpy sambal. \nKuih Bingka Ubi\nRich & gooey cassava and coconut cake with ice cream and a gula melaka and pineapple rum butterscotch. \n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-malaysian-rice-table-pt-1-by-rocheller-batuigas-feat-fat-rice/
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/2025/05/yeesang_Large.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T120000
DTEND;TZID=America/Toronto:20250614T140000
DTSTAMP:20260424T071816
CREATED:20250523T144252Z
LAST-MODIFIED:20250613T142923Z
UID:144447-1749902400-1749909600@dev.thedepanneur.ca
SUMMARY:MASTERCLASS: The Ritual Art of South Indian Kappi with Shilpa Kotamarthi
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nExplore the traditional ritual practice of brewing authentic South Indian Filter Kaapi (coffee) with Shilpa Kotamarthi\, the founder of Madras Kaapi. She will share her deep knowledge of Indian Coffee\, its history and how filter kaapi is going through a movement globally. \nThe Indian coffee ritual is over 400 years old\, beginning in the 1600s under the Mughal dynasty. Legend has it that a Sufi saint named Baba Budan secretly secured 7 coffee beans to his chest (since the Arabs were fiercely protective of their coffee) on his way back from Mocha (modern day Mecca) to India. His discovery and love of qahwah (coffee) on his pilgrimage spurred him to plant the roots of coffee cultivation in the hills of South India. In the years to come\, the coffee industry developed in regard to flavor and infrastructure through British and Dutch colonial influence. After Indian independence\, the coffee culture stayed strong to its roots and grew in the hands of local farmers. \nThe Kaapi Ritual is a 90-minute ceremony\, and this will be a guided class in pairs to teach you the entire process of brewing kaapi. We will share beautiful stories and conversation during the brewing\, sipping and pouring process. In addition to learning the history behind the drink’s popularity\, you will learn about the equipment\, processes and brewing techniques needed to make the perfect cup at home. We will also discuss the importance of chicory to the process – lending an essential and signature woody & nutty flavour. \nAlong with our brews we will enjoy some paired cafe’ snacks\, including Muruku (lentil crisps)\, Pongal (a south indian breakfast rice porridge) and traditional sweets. Through this experience\, we hope to spread the joy of tasting Indian coffee and to learn the art of making your own cuppa Kaapi! \nPlease specify any allergies or alternative milk preferences at time of booking and we will do our best to accommodate!\n—–\nShilpa Kotamarthi is the founder of the amazing South Indian coffee startup\, Madras Kaapi which is Canada’s first South Asian Coffee brand. Their coffee beans are from the rich hills of south India\, and they roast them locally in Canada. She also runs Mystery Eats supper club and Paati on the Block\, a Toronto based South Indian pantry and meal kit club. \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/masterclass-the-ritual-art-of-south-indian-kappi-with-shilpa-kotamarthi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/filter-coffee-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250613T183000
DTEND;TZID=America/Toronto:20250613T210000
DTSTAMP:20260424T071816
CREATED:20250530T185057Z
LAST-MODIFIED:20250530T191522Z
UID:144581-1749839400-1749848400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Boz Is Back in Town! by Ksenija Hotic
DESCRIPTION:Ksenija Hotic — “The Boz” as she fondly know around these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija also blossomed as a talented food photographer — the award-winning Depanneur Cookbook was her 4th cookbook. \nKsenija has been living in Bosnia for the last two years researching\, photographing and writing her own forthcoming book on Bosnian food woven around her story as a war refugee\, and the threads that connect her to the memories of her homeland. I am absolutely delighted to welcome her and her fabulous food back to the kitchen where The Boz was born. \nBosanska kuhinja (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, where traditional dishes that have been made from the same recipes for hundreds of years.\n—– \nMeze\nKsenija’s family have been smoking their own fish and meats for decades\, and it is simply light years away from anything you will find in a grocery store. Smoked trout\, caught in Northern Ontario\, along with smoked pasturma (seasoned\, air-dried cured beef)\, served with uštipci (fried bread puffs) and a summer vegetable pickle from the family garden. \nSupa\nDelicate\, handmade miniature mushroom and leek dumplings\, floating in a deeply flavoured vegetable and wild mushroom broth. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with Maslenica\, a giant traditional braided bread broken up at the table for sharing. (Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice.) \nPersonal Note: As someone of Eastern European (Romanian) descent who grew up eating cabbage rolls\, I can tell you that these babies are the best I have ever tasted! —LEN \nWalnut Baklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious.\n—– \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist\, with several award-winning cookbooks under her belt and her own cookbook about Bosnian food in the works.\n@khzen \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-boz-is-back-in-town-by-ksenija-hotic-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/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250608T160000
DTEND;TZID=America/Toronto:20250608T210000
DTSTAMP:20260424T071816
CREATED:20250426T155708Z
LAST-MODIFIED:20250426T174943Z
UID:143881-1749398400-1749416400@dev.thedepanneur.ca
SUMMARY:DIY DINNER: Cavatelli & Coastal Flavours with Chef Anthony Sestito
DESCRIPTION:Join master pasta maker Chef Anthony Sestito of Pastaio for a cool new event format: a hybrid cooking class and dinner party.\nJoin us for an elegant\, summery Italian dinner with the option to come by early for a fun\, hands-on workshop where you will learn how make the fresh\, hand-rolled cavatelli pasta that will be served that evening. Celebrate the start of summer with a relaxed evening of fresh pasta\, seasonal flavours\, and Southern Italian hospitality. It’s casual\, social\, and perfect for a date night\, group outing\, or anyone who wants to dip their hands in dough and then dine on the results.\n—– \nAntipasto Misto\nMarinated olives\, grilled zucchini & eggplant\, citrus-marinated fennel\, shaved parmigiano\, and house focaccia \nCrostini\nwith whipped ricotta & citrus zest\, topped with marinated cherry tomatoes and fresh herbs \nCavatelli al Limone\, Asparago e Gamberetto\nHand-made cavatelli pasta tossed in a light lemon sauce with fresh\, local asparagus\, and shrimp (optional). \nInsalata Verde\nA light\, refreshing green salad with olive oil vinaigrette \nPeach & Amaretto Semifreddo\nA chilled\, creamy dessert with delicate almond notes and the summery flavour of ripe peaches.\n—– \n4:00pm Class+Dinner $99 (includes recipes)\n6:30pm Dinner Only $79 \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/diy-dinner-cavatelli-coastal-flavours-with-chef-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/Cavatelli_WithShrimp.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250607T183000
DTEND;TZID=America/Toronto:20250607T210000
DTSTAMP:20260424T071816
CREATED:20250504T202019Z
LAST-MODIFIED:20250528T130041Z
UID:143899-1749321000-1749330000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Bajan Kadooment by Shem Barker
DESCRIPTION:The first Monday of August marks the grand finale of Barbados’ Crop Over Festival\, and the raucous Grand Kadooment (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes\, music\, dancing\, and a joyous celebration of Barbadian culture. The vibrant flavours\, colours\, sounds and traditions of the Barbadian Kadooment are Chef Shem Barker’s inspiration for this fabulous Bajan dinner. \nIn the late 18th century Barbados was one of the world’s biggest sugar cane producers\, and informal carnivals existed throughout the Caribbean to celebrate the harvest of the sugar crop. Many were organized by plantation owners\, who used food and liquor as a means of reenforcing the continued enslavement of their labour force\, and a release valve for the inevitable resentments of servitude. Slaves would also often have their own unsanctioned fetes that featured singing\, dancing\, music and food; covert ways of keeping their ancestral culture alive and nourishing their spirits amidst hardship. After the harsh impact of World War II on Barbados economy\, annual celebrations stopped but were reintroduced as The Crop Over Festival in 1970\, officially becoming a national holiday four years later. \nBONUS: Special cameo appearance by award-winning Trinidadian comedienne Rhoma Spencer\n—– \nIncludes welcome cocktail by Rum Shop TO\nChoice of Sorrel Daiquiri –or– Rum Punch TO \n—– \nSoup du Kadooment\nA warm light vegetable soup with carrots and potatoes \nShem’s Famous Macaroni Pie\nA Bajan classsic\, this baked macaroni and cheese is a staple at festival food stalls and family gatherings \nHoney Glazed BBQ Chicken\nBaked chicken basted in Shem’s honey BBQ sauce\n–or–\nSaltfish Rundung [veg]\nThis Creole rundung (aka “run down”\, a long-simmered braise) is a salted codfish stew with cabbage and carrots\, scallions\, onions and tomatoes in a coconut milk reduction. \nLentil Peas\nGreen lentils cooked in coconut milk with a hint of island spices \nServed with Barbadian-style Garlic Bread and Coleslaw \nCrop Over Conkie\nA culinary treasure of Barbados; a sweet cornmeal tamale with coconut\, raisins\, pumpkin and sweet potatoes wrapped in banana leaves and steamed.\n—– \nTo add to the Kadooment vibe\, special guests Rum Shop TO will be running a Bajan rum cocktail bar featuring:\nSorrel Daiquiri  – A Caribbean classic with lime\, sweet and Bajan rum\nRum Punch TO – A Rum Shop TO rum punch twist with mango\, pineapple\, lime\, sweet topped with bitters and nutmeg\nBarbados Fire – Spicy mango cocktail with exclusive Sweet Spice and Bumbu rum\, inspired by family recipe for mango pepper sauce\nCarnival Sour – A layered rum sour with lime cordial\, blue Curaçao\, pink lemonade\, pineapple juice & plantation rum\n$10 ea.\n—– \nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. \nCheck out Shem’s Crop Over Conkie recipe as featured in the award-winning The Depanneur Cookbook \n—– \nRuby Sealy is an Event Producer\, Mixologist\, second generation Bajan Canadian\, and graduate of George Brown College in Special Event Management. Through Rum Shop TO She shares her love for her ancestry by creating traditional and exclusive rum cocktails inspired by Rum Shops found all over the beautiful island of Barbados. With the support of her vast community\, she aspires to continue creating events that strengthen bonds and welcomes people from all walks of life. @rumshopto\n—– \nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-bajan-kadooment-by-shem-barker/
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/2025/05/Kadooment.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250607T120000
DTEND;TZID=America/Toronto:20250607T143000
DTSTAMP:20260424T071816
CREATED:20250504T201212Z
LAST-MODIFIED:20250504T201212Z
UID:144086-1749297600-1749306600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:Back by popular demand!\nDelicious Maple Syrup – what better way to celebrate this quintessentially Canadian ingredient 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—– \nAlan Zelcovitch started a successful online cookie company in 2004. In the two decades since then\, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since.\n—– \n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-maple-butter-tarts-scones-by-alan-zelcovitch/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/01/maple-butter-tarts-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250606T183000
DTEND;TZID=America/Toronto:20250606T210000
DTSTAMP:20260424T071816
CREATED:20250517T141635Z
LAST-MODIFIED:20250517T162919Z
UID:144319-1749234600-1749243600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: The Terroir of Northern Ontario by Genevieve Sartor
DESCRIPTION:Table Talks are back! From 2015-2020 The Depanneur hosted dozens of fascinating 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. Join us for all new Table Talks at CSI Spadina!\nGenevieve Sartor is a remarkable polymath that I met on a chance encounter in 2020 while travelling back from Kenora\, ON. From pursuing a PhD on James Joyce at Trinity College\, to opening a sourdough bakery on Manitoulin Island\, every turn of that late-night fireside conversation held a new surprise. We’ve remained friends\, orbiting each other’s paths in unconventional restaurateurship as we investigate our relationship to the world and people around us through food. I’m delighted to have her at The Dep for this Table Talk where she will explore the concept of terroir in Ontario\, with a particular focus on Northern Ontario. It will delve into the notion of a Canadian food scene in relation to immigrant\, francophone and Indigenous cultures to open up a discussion about what Canadian food really means. We are currently scheming on how to do a collaborative Dep culinary excursion to Manitoulin this summer… come by and find out more about it! \nFor tonight’s dinner\, Len Senater will be showcasing Ontario-specific ingredients\, from locally-grown heritage corn to wild-foraged ramps and mushrooms\, locally produced cheeses and breads\, and more. \n—– \nRed Fife crostini with local ricotta\, wild ramp pesto\, elderberry capers \nWild mushroom ragout and braised seasonal greens on heritage corn polenta\, with Monforte cheese\, cranberry/blueberry gastrique. \nMaple butter tarts with Kawartha Ice Cream \n—– \nDinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+ \n—– \n \nGenevieve Sartor is the owner and operator of New Grain Bakery and Kitchen in M’Chigeeng First Nation on Manitoulin Island. She is also a Postdoctoral Research Fellow in the Department of Health and Behavioral Science at Lakehead University in Thunder Bay\, and has published and spoken at length on food and critical thinking in Canada and Europe. @newgrain_kitchen \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/table-talk-the-terroir-of-northern-ontario-by-genevieve-sartor/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/107893776_3165413010213756_2497094545991472760_n.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250601T120000
DTEND;TZID=America/Toronto:20250601T143000
DTSTAMP:20260424T071816
CREATED:20250512T160849Z
LAST-MODIFIED:20250527T141949Z
UID:144237-1748779200-1748788200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Roman Street Food by Erica Foffi
DESCRIPTION:Dive into the flavours of Rome’s most beloved street bites — humble\, honest\, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome\, or snack on wandering through a Roman piazza. Join Italian cook Erica Foffi for this exploration of some of Rome’s most iconic street food dishes.\n—– \nSupplì al Telefono\nBeloved Roman rice croquettes filled with tomato and mozzarella. Erica will demonstrate how to prepare the risotto base\, and then guide you through shaping your own supplì to take home. \nPanzanella\nA refreshing bread salad with juicy tomatoes\, cucumbers\, onion and basil\, a summertime staple always present on Roman tables. \nFrittata di asparagi\nA seasonal Roman classic made with asparagus\, eggs\, and Parmigiano\, baked until golden and sliced to share. \nCiambelline al vino\nCrunchy Roman cookies made with wine and olive oil\, brought by Erica to end the class on a sweet note. \nAll dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and a full belly! \n—– \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \n@cookingwitherica_ \nhttps://ericaitaliancookin.wixsite.com/mysite \n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-roman-street-food-by-erica-foffi/
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/2025/05/DSCN7084.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250531T183000
DTEND;TZID=America/Toronto:20250531T210000
DTSTAMP:20260424T071816
CREATED:20250512T191458Z
LAST-MODIFIED:20250530T201932Z
UID:144249-1748716200-1748725200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nigeria — Motherland of Flavours by Beauty Obasuyi
DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. Nigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.\n—– \n—Small Chops—\nIn Nigeria\, quick finger foods for sharing are referred to as ‘small chops’\, and all different kinds can be found in the profusion of street stalls and market vendors. \nPuff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \nSpring Rolls Like in Canada\, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables\, and fried until crispy\, served with Naija Jollof’s signature African-Asian house sauce. \nZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, the result is a tangy\, refreshing libation. \n—Appetizer— \nRoasted Mackerel with Garden Egg Sauce is an thick stew of charred\, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \nBoiled Plantains are a staple of many African cuisines and provide a savoury\, starchy accompaniment to many soups and stews. \nHoney Beans in Tomato – a variety of the more commonly known in the West black eyed pea\, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways\, but most often cooked in palm oil down into a porridge of tomato\, onion and pepper (sometimes including scotch bonnet for kick). \n—Main— \nJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \nSouthern Nigerian Grilled Chicken features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSide Salad of lettuce\, tomato and onion provides some cooling crunch to the savoury & spicy dishes. \n—Dessert— \nMacedonia Fruit Salad with Vanilla Ice Cream A chopped fresh fruit salad with homemade vanilla ice cream.  ‘Macédoine’ is a classical French culinary term that refers to fruits or veg cut into large dice (and/or a salad made with them)\, most likely connected to the large\, rustic cuts used in Greek-style salads.\n—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA\n@naijajolloftoronto\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-nigeria-motherland-of-flavours-by-beauty-obasuyi/
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/2025/05/Jollof_BeefSuya_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250530T183000
DTEND;TZID=America/Toronto:20250530T210000
DTSTAMP:20260424T071816
CREATED:20250506T135704Z
LAST-MODIFIED:20250512T202357Z
UID:144107-1748629800-1748638800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Herbal Alchemy: Mocktails\, Shrubs and Infused Vinegars by Olga Galperin
DESCRIPTION:Sophisticated and delicious non-alcoholic drinks are probably one of the biggest food trends going ; it is now possible to create healthy alternatives through creative substitutions of ingredients and techniques. Jump on board and learn how to elevate your beverage repertoire with these exciting new concoctions at this fun and friendly mocktail party! \nOlga Galperin of Nurtur Health\, purveyor of handcrafted beauty and wellness botanical products\, leads this workshop featuring three healthy and versatile preparations that will enhance your pantry or bar\, and also make unique gifts for friends and family. This hands-on class will guide through the process of creating herb-infused vinegars\, crafting flavourful fruit shrubs (fruit & vinegar-based syrups)\, and how to turn them into a range of delightful non-alcoholic cocktails and beverages. These artisanal products add depth and complexity to dishes and beverages\, elevating everyday meals and drinks while adding nutritional value\, supporting gut health and overall wellness. \nFive recipes will be demonstrated: a strawberry tops vinegar with hibiscus and rose hips\, a herb-infused vinegar glaze for drizzling\, a hawthorn strawberry shrub\, as well as 2 fabulous cocktails: a Strawberry Basil Smash and Mumbai Mule. Participants will take home 1 pre-made herbal vinegar and 1 shrub in provided jars. \nLet’s face it: Mocktails are almost as expensive as cocktails\, whether you’re purchasing at a bar or restaurant\, or buying bottles of ‘spirits’ for home mixology. Why not learn to make your own from scratch to save money\, boost your health and wow your guests?! \n—– \nOlga Galperin is the founder of Nurtur Health\, a botanical skincare brand that creates whole plant beauty\, self-care\, and apothecary products. She handcrafts herbal oil extracts using natural\, organic and locally wildcrafted plants and transforms them into products that honour nature\, efficacy and sustainability. With her background in education and herbalism\, she enjoys helping people build confidence in creating their own topical and culinary herbal preparations at home while fostering a deeper connection to natural wellness practices. @nurturhealth\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-herbal-alchemy-mocktails-shrubs-and-infused-vinegars/
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/2025/05/mocktail.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250524T183000
DTEND;TZID=America/Toronto:20250524T210000
DTSTAMP:20260424T071816
CREATED:20250414T142314Z
LAST-MODIFIED:20250506T024335Z
UID:143491-1748111400-1748120400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
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 Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a 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. \nChef Taylor’s 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 native to Ontario. 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 a veteran fine-dining chef. \n\nRead the profile of Chef Taylor from The Depanneur Cookbook\n  \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. \nWhy no menu?\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 \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/supper-club-indigenous-food-lab-by-chef-taylor-parker/
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/2025/04/indig.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250523T183000
DTEND;TZID=America/Toronto:20250523T210000
DTSTAMP:20260424T071816
CREATED:20250504T200656Z
LAST-MODIFIED:20250504T213422Z
UID:144076-1748025000-1748034000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: It's Lekker: South African Shabbat by Alissa Kondogiannis
DESCRIPTION:For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual\, the sabbath meal. The lighting of candles\, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series\, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world\, e.g. Ashkenazi in Eastern Europe\, Sephardi in Spain and North Africa\, Mizrahi in the Middle East and Central Asia. \nAlissa grew up in Johannesburg\, South Africa with a Canadian mother and a South African father. Her father’s mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa.\n—– \nHomemade Challah\nAlissa’s speciality\, and frankly\, worth the price of admission. \nCurried Fish Balls aka ‘Pickled Fish’ \nAlthough it may sound somewhat exotic\, this is actually a very traditional Shabbat dish in South Africa where Malaysian and Indian curries have long been an integral part of the local cuisine. Minced white fish in a mild and sweet curried sauce. \nGreen Salad with Avocados and Shaved Biltong\nNorth American’s love their bacon like South Africans love their Biltong\, a local style of air-dried\, cured meat—think beef jerky. Though not usual as a salad topper\, it adds a savoury\, umami-packed punch to just about anything; e.g. growing up\, biltong-flavoured cheese spread was very popular. \nPeri Peri Braai\nBraai is a core South African culinary idea; it’s about grilling meat over a fire\, and applies to the process\, the dishes themselves\, and the social gathering where this food shared. No one says NO to a good braai. Peri Peri comes from the Portuguese settlers that brought chilli peppers to South Africa\, which have since become the quintessential flavour of South African BBQ chicken recipes\, and the inspiration behind the South African fast food chain Nando’s. Tonight it lends its signature tangy heat to tender\, juicy grilled chicken (or tofu & veg) served with chutney and a selection of fresh sambals (garnishes) like tomato\, onion\, banana\, papaya\, coconut that add a customizable pop of colour\, texture and sweetness. \nServed with yellow rice with currants\, and roasted butternut squash \nMalva Pudding with Granadilla\nMalva pudding is not a ‘pudding’ at all\, but rather a uniquely South African cake made with apricot jam\, which lends it a spongy caramelized texture. Served warm with a granadilla-infused sauce (a cousin of passionfruit whose exotic\, tropical fragrance is very S.A.) and rich\, creamy custard (non-dairy/pareve).\n—– \n\nAlissa Kondogiannis runs a small catering company North of the Toronto\, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years\, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen.\n@barnstarkitchen \n\nCheck out Alissa’s amazing Latkes recipe as featured in the award-winning The Depanneur Cookbook \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-its-lekker-south-african-shabbat-by-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250522T183000
DTEND;TZID=America/Toronto:20250522T210000
DTSTAMP:20260424T071816
CREATED:20250503T142708Z
LAST-MODIFIED:20250514T230239Z
UID:143996-1747938600-1747947600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Gnocchi from Scratch with Laura Guanti
DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin\, gnudi\, where potato is replaced with fresh ricotta cheese.\n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering & events company called Bellanti Events\, where she draws from her teachings & Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does!\n@bellanti.events \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-gnocchi-from-scratch-with-laura-guanti-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/gnocchi-di-patate-ev.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250518T120000
DTEND;TZID=America/Toronto:20250518T143000
DTSTAMP:20260424T071816
CREATED:20250422T013348Z
LAST-MODIFIED:20250422T013348Z
UID:143703-1747569600-1747578600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Brunch by Rahaf Alakabani
DESCRIPTION:In late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then\, many people have expressed interest in learning some of these fabulous recipes. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz\nThe Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul\nThis dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef\nDelicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). Brunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur 
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-brunch-by-rahaf-alakabani-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/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:20250517T183000
DTEND;TZID=America/Toronto:20250517T210000
DTSTAMP:20260424T071816
CREATED:20250421T204730Z
LAST-MODIFIED:20250425T160800Z
UID:143665-1747506600-1747515600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
DESCRIPTION:2025 South Asian Spotlight\nKarachi is renowned for its vibrant food scene\, its cuisine is a fusion of various cultural traditions\, making it a true culinary melting pot. Influences from across Asia\, from Afghanistan to Myanmar\, a legacy of centuries of trade\, can be found on menus and in shops\, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there’s an Urdu question asked almost everyday in Karachi\, hum kya khaayenge\, which means “what will we eat?” Tonight Nausheen Rafiq seeks to answer that question in a fun\, creative way that welcomes you into contemporary Desi culture. As a recent graduate of Le Cordon Bleu Ottawa\, Nausheen looks to bring a creative\, modern twist to range of traditional Pakistani dishes\, everything from popular street foods like papri chaat to festive desserts like sheer khurma. \n*The meal will be hosted by Malav Naik\, a marketing strategist\, artist and activist based in Toronto\, ON.  Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions! \n**Note: All meat served will be certified Halal\n—– \nPapri Chaat\nA popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried papri crackers\, combines with the heartiness from the chickpea blend\, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \nChicken Tikka or Aloo Puff\nClassic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender\, buttery\, flaky pastry shell. \nKhaosuey [beef or tofu]\nA Pakistani take on a classic Burmese dish\, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a gram-thickened coconut curry\, served with an array of colourful and flavourful garnishes: chilli oil\, chips\, fried onion\, ginger\, coriander\, green chilies\, lemon and chaat masala allowing diners to customize their bowl to their taste. \nSheer Khurma Tres Leche\nMexico and Pakistan might be on opposite sides of the world\, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American tres leches cake topped with sheer khurma\, a creamy\, vermicelli and nut pudding often prepared as a festive dessert for Eid.\n—– \nNausheen Rafiq is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi\, Pakistan she is passionate about sharing her culture through food. @thesmallbites \nMalav Naik is a marketing strategist\, artist and activist based in Toronto\, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. @the_khalnaik \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-modern-pakistani-by-nausheen-rafiq/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Picklefest,South Asian Spotlight,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/04/KhaoSueyPic-rotated.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250517T120000
DTEND;TZID=America/Toronto:20250517T143000
DTSTAMP:20260424T071816
CREATED:20250501T152651Z
LAST-MODIFIED:20250504T202918Z
UID:144003-1747483200-1747492200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Classic Roman Pasta 4 Ways with Chef Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito for hands-on journey through four classics of Roman pasta: Cacio e Pepe\, Carbonara\, Alla Gricia\, and Alfredo. 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. Everyone will prepare a batch of fresh tagliatelle or spaghetti\, and from there will be guided through the nuances of each sauce — exploring techniques\, ingredients\, and the subtle differences that define each recipe. Rather than individual cooking stations\, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the spirit of Roman cooking\, where you can compare\, contrast and choose your favourite recipe. A relaxed\, informative\, and delicious way to get hands-on with Italy’s most iconic pasta traditions. \n—–\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Cooking Classes at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-classic-roman-pasta-4-ways-with-chef-anthony-sestito/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/carbonara.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250511T120000
DTEND;TZID=America/Toronto:20250511T180000
DTSTAMP:20260424T071816
CREATED:20250414T141145Z
LAST-MODIFIED:20250414T141145Z
UID:143487-1746964800-1746986400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-11/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
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