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DTSTART;TZID=America/Toronto:20250613T183000
DTEND;TZID=America/Toronto:20250613T210000
DTSTAMP:20260607T083635
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T120000
DTEND;TZID=America/Toronto:20250614T140000
DTSTAMP:20260607T083636
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T183000
DTEND;TZID=America/Toronto:20250614T210000
DTSTAMP:20260607T083636
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:20250615T160000
DTEND;TZID=America/Toronto:20250615T210000
DTSTAMP:20260607T083636
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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