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DTSTART;TZID=America/Toronto:20250501T183000
DTEND;TZID=America/Toronto:20250501T210000
DTSTAMP:20260607T083757
CREATED:20250224T003857Z
LAST-MODIFIED:20250501T151348Z
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SUMMARY:TABLE TALK: America the Bountiful by Capri S. Cafaro
DESCRIPTION:Table Talks are back! From 2015-2020 The Depanneur hosted dozens of Table Talks\, informal culinary salons where local food personalities talked about an Interesting Food Thing while Dep founder Len Senater prepared a menu inspired by the topic. We’re excited to announce our first Table Talk in the new location at CSI Spadina! \nJoin author\, radio and TV host Capri S. Cafaro for a behind-the-scenes conversation about her new PBS television series\, America The Bountiful. An in-depth look at American regional foodways\, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA\, and how this food landscape fits in the wider context of North America. A self-proclaimed “Canadian groupie”\, Capri is also working on a special series of episodes of her podcast and radio show\, Eat Your Heartland Out focusing on Canadian regional foodways. She’ll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood… and why that needs to change. \nFor tonight’s dinner\, Len Senater will be preparing some unique culinary specialities of Ohio\, Capri’s home state — where she was former Minority Leader of the Ohio Senate. \n \nSauerkraut Balls\nA local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried\, these creamy fritters of sauerkraut (usually with ham or sausage) have become a holiday tradition in Akron\, Ohio. (Vegetarian) \nCincinnati Chili “5-Way”\nMade famous by the Skyline Chili franchise\, this is a loose ground beef & tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles\, and served over spaghetti. There are optional toppings (cheese\, beans\, onions)\, each one called a ‘way’\, so a 5-way chili (aka “The Works“) would have them all. Available vegetarian. \nBuckeyes\nBuckeyes are a ball of peanut butter fudge dipped in chocolate\, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree\, the state tree of Ohio.\n—– \nDinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+ \n—– \n \nCapri S. Cafaro is a radio host\, cookbook author\, and the creator\, executive producer and host of the public television series\, America the Bountiful. Cafaro is also the host of the award-nominated podcast and radio show\, Eat Your Heartland Out\, and the author of United We Eat. capriscafaro.com | @capriscafaro \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-america-the-bountiful-by-capri-s-cafaro/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Table Talks
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250502T183000
DTEND;TZID=America/Toronto:20250502T210000
DTSTAMP:20260607T083757
CREATED:20250421T213252Z
LAST-MODIFIED:20250426T162009Z
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SUMMARY:MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood by Carole Nelson Brown
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nJoin us for a delicious dive into the world of Portuguese conservas\, one of Portugal’s most charming culinary traditions. These beautiful little tins packed with fish or seafood are so much more than pantry staples; they’re a flavourful slice of Portuguese culture\, preserved in olive oil and beautiful packaging. \nChef and travel writer Carole Nelson Brown and Tristan Vaughn from Good Cheese will be your guides through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition\, artistry\, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing\, olive oil\, and a bit of national pride). They will be leading you on a guided tasting of premium tinned fish—think sardines\, mackerel\, maybe even a little squid or octopus. Sample\, snack\, and learn how to build the perfect tin-to-table bite. \nThere will be product available for purchase\, and as a bonus all participants get a 10% discount code for their next purchase at Good Cheese. Come for the fish\, stay for the flavour. \nHere’s what’s on the menu (figuratively and literally): \n\nA guided tasting of a curated selection of artisanal Portuguese tinned fish—from buttery sardines to spicy octopus.\nA selection of quick and easy appetizers that transform humble tins into elegant bites (recipes included!)\nA quick and tasty demo on how to build a tinned fish board that will wow your next gathering.\nA slideshow of scenes from Portugal\, transporting us to cobbled streets\, tiled storefronts\, and shimmering Atlantic coastlines—because every bite tastes better when it tells a story.\n\nWhether you’re a curious foodie\, a travel dreamer\, or just someone who loves good wine with even better company\, this evening is for you. Come hungry\, come curious\, and come ready to fall in love with the tin. \n—– \nAfter 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
URL:https://dev.thedepanneur.ca/event/masterclass-tinspirations-a-guided-tour-of-portuguese-tinned-seafood-by-carole-nelson-brown/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Master Class,Workshops
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DTSTART;TZID=America/Toronto:20250503T183000
DTEND;TZID=America/Toronto:20250503T210000
DTSTAMP:20260607T083757
CREATED:20250421T180308Z
LAST-MODIFIED:20250501T021955Z
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SUMMARY:SUPPER CLUB: India in Season by Niharika Gupta
DESCRIPTION:2025 South Asian Spotlight\nThis five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu\, filled with all things green. \nHaem’s Table is named after Niharika’s maternal grandmother\, Hemlata—lovingly called Haem. Through Haem’s Table\, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities – currently in Toronto – her life has been shaped by a constantly changing backdrop of people\, places\, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. \n*The meal will also be hosted by Jo (Jayeeta) Sharma\, Associate Professor of Food Studies\, History\, and Environmental Humanities at University of Toronto. She will help to bring context to the foods and will be available to answer any of your questions!  \n—– \nMasala Focaccia & Chutney Compound Butter\nMakhan\, butter in Hindi\, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh\, homemade\, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child. \nMasala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid\, cutting school\, pretending to be sick. The focaccia is indented with onions\, roasted garlic\, and a tempering of ghee\, whole spices\, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies. \nChard Patta Chaat\nChaat\, a typical South Asian snack eaten year-round\, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others\, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite. \nChard Chaat is inspired by the traditional street-side winter staple Palak Patta (Spinach Leaf) Chaat. This version promises to be a crunchy\, spicy\, sweet\, and tangy dish like nothing you’ve tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney\, cumin-spiced yogurt\, tamarind-maple chutney\, chopped radishes\, chopped onions\, and chopped coriander. The kind of dish that’ll have you asking\, “Why don’t I eat chaat every day?” \nSpring Veg Stuffed Ramp Besan Chilla\nChilla an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from besan (chickpea flour). On Sundays\, she would stuff them with paneer (Indian cottage cheese) and seasonal vegetables\, and serve them with fresh cilantro chutney. \nRamp Chilla uses a batter made with ramps and chickpea flour\, and is stuffed with hung yogurt\, asparagus\, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (Both ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability\, spinach and mushrooms will be used as a substitution.) \nLamb or Mushroom Green Keema with Brioche Pav\nKeema\, minced meat in Urdu\, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai\, you’ll find this spicy curry served with pav—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India\, pav gained popularity across western Indian states starting in the ’60s. Since then\, it has remained a staple for mopping up curry across Mumbai. \nThis keema is inspired by the abundance of greens that begin appearing at Ontario farmers’ markets. The curry uses cilantro\, sorrel\, chives\, and pumpkin seeds to create an herby green base. It’s served with brioche pav\, toasted with butter\, chilli powder\, and cilantro leaves. The vegetarian keema is made with a mix of shiitake\, chanterelle\, and cremini mushrooms—their deep umami complements the herby curry beautifully. \nChai Crème Brûlée with Parle G\nChai\, milky black tea steeped with spices like cardamom\, clove\, and ginger—is more than just a drink. In the Indian subcontinent\, every morning begins with a piping hot cup. Each household makes its chai differently\, so no two recipes are alike. In my house\, chai is gingery\, heavily perfumed with cardamom\, and always sugar-free. It’s always served with Parle G\, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks. \nChai Crème Brûlée reimagines this iconic pairing as a creamy custard\, spiced with ginger\, cloves\, cardamom\, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai\, it’s served with Parle G on the side.\n—– \nNiharika Gupta is a self-taught cook\, passionate about locally sourced seasonal ingredients.  Named after her grandmother\, Haemlata\, she runs “Haem’s Table“\, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5\, she enjoys reading food history and watching birds. @haemstable \n  \n—– \nJo (Jayeeta) Sharma (Cantab 2002) is an Associate Professor of Food Studies\, History\, and Environmental Humanities\, a Fellow of the Royal Geographical Society\, and with Professor Marney Isaac\, (co)Director of the Sustainable Food & Farming Cluster at the University of Toronto. She  leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal Global Food History (Routledge). She is also co-editor of the Culinaria food book series at the University of Toronto Press\, and editor of the Empires in Perspective book series (Routledge). She is a founding member of the Culinaria Research Centre at the University of Toronto and an elected Board Member of the Association for the Study of Food and Society (ASFS). She is part of the Scarborough Food Network\, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association. \nJo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways\, empires\, post-colonial and global Asia diasporas\, mountain ecologies and societies\, food systems and plantation labour\, street vendors\, commodity capitalism\, and historical soundscapes of city food. She is the author of Empire’s Garden (Duke/Permanent Black 2011/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire\, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure.  She is PI and co-PI for several global research projects\, including a SSHRC Partnership Development Grant\, a SSHRC Connections Outreach Grant\, and a SSHRC Insight Development Grant. Projects’ details can be found here: https://www.utsc.utoronto.ca/projects/feedingcity/toward-food-sovereignty/ \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-india-in-season-by-niharika-gupta/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:South Asian Spotlight,Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250504T100000
DTEND;TZID=America/Toronto:20250504T160000
DTSTAMP:20260607T083757
CREATED:20250307T211712Z
LAST-MODIFIED:20250503T130914Z
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SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:One of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-5/
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
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