THE DEPANNEUR COLLEGE ST. LOCATION HAS CLOSED
The end of an era… and the start of a whole new adventure! MORE >
For over a decade, The Depanneur hosted thousands of unique Drop-In Dinners, Cooking Classes, Table Talks, and Supper Clubs. The Dep was also the birthplace of Newcomer Kitchen, a non-profit social enterprise that helped create social and economic opportunities for Syrian refugee women through food-based projects.
In 2024 The Depanneur will be exploring new ways to celebrate the incredible diversity of culinary talent we have in Toronto. You can keep abreast of our latest developments and new collaborations via our email newsletter, (subscribe here), or on our Facebook or Instagram pages.
UPCOMING EVENTS
Upcoming Events
March 2024
COOKBOOK CLUB: Filipino Kamayan with Maria Polotan
Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, eaten by hand without plates or utensils. This particular kamayan feast features another spectacular Filipino speciality: lechon — a whole roast young pig — the unforgettable centrepiece of many Pinoy celebrations. Join us for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.
Find out more »COOKING CLASS: Croissants from Scratch by Leo Baduria
Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat, cinnamon swirls, palmiers and more. There will be delicious fresh croissants to enjoy in class, and participants will be able to take additional dough to bake at home.
Find out more »COOKBOOK CLUB: Sunday Sugo by Luciano Schipano
In many Italian households, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it their own way, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.
Find out more »PICKLEFEST HANDS-ON: Kombucha by Rebekka Hutton
In this hands-on class, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.
Find out more »COOKBOOK CLUB: Cuisine Connections with Newcomer Kitchen
This lovely dinner celebrates this vital chapter in The Dep's history, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada's new citizens. In a fitting twist, this meal will take place in the new Solutions Salon at the Centre for Social Innovation Spadina, just down the hall from Newcomer Kitchens offices. It all began with an invitation into The Dep's kitchen, and tonight we are invited to celebrate in their new home.
Find out more »