UPCOMING EVENTS
COOKING CLASS: Venezuelan Arepas by Luis Manuel Cordoba presented by AluCine
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaMexico has its tacos, and Central America loves its pupusas, but in Venezuela and Colombia, it is all about the arepa. Although modern Colombians and Venezuelans eat arepas daily, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter, commonly made with only cheese or egg, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.
SUPPER CLUB: Late Harvest by Chef Michael Kirkwood
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaKazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks. Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.
COOKING CLASS: The Art of Challah by Alissa Kondogiannis
Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out of the oven. In this class, participants will learn how to make a quick, simple, and forgiving yeasted dough and the art braiding bread. Each participant will will make and braid their own challah to take home with them. In addition, there will be demo of shwarma-spiced roasted cauliflower and an easy to make hummus to be a shared as a light lunch with your oven-fresh challah.
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.
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.
SUPPER CLUB: Dia de Muertos by Iván Wadgymar
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaAs a local grower, miller and processor of artisanal Mexican corn, beans and chiles, Iván Wadgymar of Maizal has connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of Dia de los Muertos, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself, and processed by hand in the traditional manner.
SUPPER CLUB: A Culinary Journey by Diana Chu
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaStep into an evening where food transcends its role as nourishment, becoming a lens through which we explore identity, culture, and history. In this supper club, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India, Vietnam, and China. Personal reflections and realizations about being Canadian accompany each course.
COOKING CLASS: Dia de Muertos Tamales by Iván Wadgymar
+1 moreJoin Iván Wadgymar of Maizal for a fun, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian tamales and sweet pan de muertos. As a local grower, miller and processor of artisanal Mexican corn, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture.
COOKING CLASS: Low-Waste Plant-Based Cooking with Conscious Cass
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaFood is one of the fundamental connectors between us and this big, beautiful planet we live on, but it can also be one of the greatest contributors to the degradation of the environment. From food waste, to plastic packaging and animal agriculture, what we eat each day can really have an impact for better or worse on our precious planet. Conscious Cass will share with you a slew of tips, trick and recipes for eating in more eco-friendly ways. You'll get to put all these ideas into practise by the cooking and sharing a plant-based communal meal made with an emphasis on eco-friendly, low-waste ingredients.
[10 AM] BRUNCH: Filipino Fiesta by Maria Polotan
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style bacon, sausage or hash, you want to get on that ASAP. To help make that happen, I'm delighted to bring Maria's fabulous brunch to the new Depanneur at CSI for one day only, with three 90 minute family-style seatings.