A popular dish throughout the Levant (Eastern Mediterranean), kibbeh comes in a vast array of shapes and flavours — in Syria, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp, dark auburn. Making and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook, musician and co-founder of Newcomer Kitchen, Rahaf Alakbani is no stranger to making kibbeh, and she will be sharing her favourite recipes and techniques in this fun, hands-on class.

Join Chef Anthony Sestito for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Chef Anthony will then walk you through the art of crafting not only classic cannelloni but also other large, impressive shapes like manicotti, rotolo, sacchetti, and pasta imbustata. You'll be guided through selecting and preparing a variety of fillings—ranging from classic spinach and ricotta to hearty meat or delicate vegetable blends—while demonstrating the essential techniques for rolling, stuffing, and sealing each shape. There will also be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of freshly-prepared spinach & ricotta Cannelloni con Pomodoro. (Vegan option available on request). Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

Throughout Central Asia, delicious dumplings of all kinds are a staple of the local cuisine. Mantoo (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions, or called Ashak when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy, then topped with fresh yoghurt and mint sauce. 

Join Frishta Ghafoori (along with her aunt Samia, her family's resident dumpling expert) as they show you the traditional way to make mantoo and ashak from scratch. You will learn the whole process, from making and rolling the dough, preparing the fillings and sauces. You'll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills!

Join 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.

Tamales are an essential and ancient Mexican dish – soft cornmeal masa (dough) stuffed with a flavourful filling, wrapped in corn husks and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico, and a beloved part of many Holy Week and Easter celebrations. Join Iván Wadgymar of Maizal for a fun, hands-on class where you will learn how to make delicious tamales from scratch using traditional, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. 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. You'll be making Tamales de Rajas (Poblano Pepper) and Tamales Verdes (chicken in salsa verde), as well as a fresh Salsa Verde Cruda. There will be tamales to snack on in class, and everyone gets to take home the tamales they make, along with all the recipes. 

Emily Zimmerman, The Depanneur’s OG plant-food maven, will guide you through three matzah-centric, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights, or use them at the end of the week with your last box of matzah. Each dish has its own history and background, and delicious flavour profile.