In 2023 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.
Patacón pisao is a classic dish from Colombia: green plantain that has been fried and pressed flat, then refried until crispy to serve as the base for a range of tasty toppings. It is such a well-loved dish, there is even a popular salsa song about it!
Tonight Trinidadian cultural ambassador Rhoma Spencer shares the convivial spirit of an island lime — hanging out, drinking, joking and eating together with friends — with this lovely meal of Caribbean favourites.
The food of the Philippines is complex: as diverse as the more than 100 ethnic groups that populate its 7600+ islands, and overlaid with centuries of Chinese, Southeast Asian, Spanish, and American influences. Yet some dishes, like adobo, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight long-time Depanneur collaborator Maria Polotan shares some of these traditional Filipino favourites incorporating fresh, local ingredients.
The cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this classic couscous, a labour-intensive, time-consuming dish often reserved for special occasions and big family gatherings.
Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients, and offer an experience to see food as we understand it – a way to build meaningful relationships.
This fun, hands-on workshop explores several traditional Syrian dips, typical of the spread of "mezze" appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses, Aleppo pepper, nigella seeds, za’atar and biber salçası, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy, plant-forward recipes can be assembled quickly and are sure to wow any crowd.
The Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun, hands-on workshop, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh, ricotta-like Kareshi, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas, as well a taste of Syrian culture, history and music.
1033 College Street Toronto,
m6k 2b5Canada+ Google Map
Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet.
In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home.