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 2022 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.
The Depanneur + The Bentway: Communal Table 2022, Jun 16 – Aug 28
The Depanneur and The Bentway are back this summer for a 4th year of diverse and delicious food events. The 2022 Communal Table series is bigger and better than ever, with 20 events running June 16 to Aug 23.
⚠️ NEW DATES: Picnics are now on Sundays ⚠️
THURSDAY nights sit-down Communal Dinners take place at Strachan Gate at The Bentway, and SUNDAY nights are take-away Communal Picnics at The Bentway Studio at Canoe Landing, both featuring some of your favourite Depanneur cooks showcasing flavours from all over the world.
As part of our ongoing commitment to fostering inclusion and accessibility, we will once again be sponsoring a Pay It Forward donation program to help provide fresh meals to The Spadina-Fort York Community Care Program which will be distributed to those in need in the community.
Check out upcoming events details and menus:
July 2022
COMMUNAL DINNER: Turkish Manti | Tuba Tunç
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.
Find out more »COMMUNAL PICNIC: Tunisian Tagines | Dali Chehimi
Long-time Dep favourite, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices, lush combinations of sweet, savoury and spicy, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.
Find out more »COMMUNAL DINNER: Teta’s Palestinian Kitchen | Mary Freij
In so many of the world's culinary tractions, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij's newest project, Teta's (Grandmother's) Kitchen is an homage to those recipes, connecting Mary to her Palestinian and Lebanese roots, and sharing the stories and flavours from her family's kitchen.
Find out more »COMMUNAL PICNIC: Indonesian | Elita Rocka
With more than 17,000 islands populated by more than 300 different ethnic groups, Indonesian cuisine has incredible breadth, depth and variety. Home of the original “Spice Islands”, Indonesia has been a culinary destination for centuries, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian, Chinese, Arabic, Thai and Dutch influences. Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.
Find out more »COMMUNAL DINNER: Filipino Kamayan | Maria Polotan
Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice, condiments and garnishes. Join Maria Polotan of Mama Linda’s for the unique culinary experience of kamayan, showcasing the flavours and traditions of Filipino cuisine.
Find out more »COMMUNAL PICNIC: Turkish Picnic | Tuba Tunç
Turkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.
Find out more »