UPCOMING EVENTS
SUPPER CLUB: Timing Is Everything — Dinner Dialogues by Tribe Toronto
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaLara and Natasha, co-founders of Tribe Toronto, craft and host intimate events designed to foster authentic connections. Their facilitated dinners bring together small groups of people to explore personal experiences around a shared theme. The evening flows with guided conversations over a family-style meal, creating opportunities for guests to connect on a deeper level and build lasting connections. Join them for a unique dining experience — no small talk required — as they guide you through the evening with thoughtful questions that encourage real stories and open sharing.
INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThe Depanneur is proud to launch the Indigenous Food Lab, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton, the duo behind The Dep's acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.
SUPPER CLUB: Friendsgiving by Crystal Powell
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaFriendsgiving is a Thanksgiving-themed meal typically eaten prior to or instead of a family Thanksgiving dinner. For Chef Crystal Powell, Friendsgiving was something celebrated during her time in the military, when close friends and colleagues had to work through the feast holidays. It was a time to be grateful, humble and know that each person would not be forgotten while being away from their loved ones, or preparing to be shipped off to parts unknown to serve. Inspired by this tradition and its many fond memories, Crystal has pulled out all the stops for a beautiful seasonal feast to celebrate everything wonderful about gathering around the table with friends, new and old.
SUPPER CLUB: Savouring Surat by Malav Naik
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThere is a famous Gujarati proverb, Surat nu Jaman ane Kashi nu Maran. Literally translated it means "Dining in Surat and dying in Varanasi is the only way to heaven". It refers to the long-standing reputation for culinary excellence that Surat, a city of about 7 million on the Tapi River in the west Indian state of Gujarat, is known for. Centuries of trade with both the East and the West, flowing through its bustling port and fuelled by its famous textile and diamond markets, have created a vibrant, cosmopolitan food culture. Join us for an intimate dinner by proud Surti ambassador, Malav Naik, who will share his personal take on what makes the justly famous cuisine of this city so heavenly.
COOKING CLASS: Holiday Biscotti by Alan Zelcovitch
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJust in time for the holiday season, this fun, hands-on workshop cover two different kind of festive holiday biscotti, the crunchy, twice-baked Italian cookie that has become an ever-popular café staple the world over. Let 20-year cookie biz veteran Alan Zelcovitch walk you through the process of creating colourful Vanilla Funfetti and decadent Chocolate Candy Cane biscotti. You'll enjoy freshly-baked cookies in class and leave with recipes and ready-to-bake cookie dough to share with your friends & family. (Or not 😉).
SUPPER CLUB: Traditions of the Filipino Kitchen by Maria Polotan
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin Maria Polotan of Mama Linda's for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines. The cooking methods of the Philippines have been defined not just by its geography, but also through centuries of trading and colonization. Traditionally souring agents - like vinegars or the multitude of sour fruits and vegetables found in the Philippines - provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat, vinegar can be used to ‘cook’ food, often done with seafood, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths - like the adobo and paksiw, or sour broths like sinigang. Filipinos also love to kinulob (steam), inihaw (grill) and ginisa (stir fry) - methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange.
COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin 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.
COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin 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.