- We’ll be keeping our great hands-on Monday Workshops and weekend Supper Clubs. We haven’t raised the prices in 5 years, so starting in 2016, these events will be $50 (+HST).
NOTE: if you buy Gift Certificates before Dec. 31, you’ll pay the 2015 price ($40), but can apply it towards any 2016 event!
- We’ll be keeping our Friday-night Drop-In Dinners, with a different guest cook every week; The Dep is still committed to being a showcase for all the amazing amateur & professional culinary talent we have in Toronto.
- We will be winding down our Tues, Wed and Thurs-night Drop-In Dinners. It’s hard to let them go, as I love cooking for our community, and have really enjoyed working with the talented Emily Zimmerman who has run our great vegan nights in collaboration with Fresh City Farms. You can be sure that she will continue to be a regular fixture at our Workshops, Drop-In Dinners & Supper Clubs.
- I will converting my own Tuesday Drop-In Dinner and the great Table Talks series into a ticketed monthly event so I can offer our guest speakers a honorarium in addition to dinner.
- B.K., the Free Range Human, continues his fantastic Thick Cut Brunch every Sat & Sun, and we’re presently scheming on ways to get even more amazing breakfast & lunch into your mouths.
- The Dep will still be available to rent for Private Events, both on weekends, and now we will be able to accommodate private workshops, team-building events and dinners on Tuesday, Wednesday & Thursday nights as well.
Liora Ipsum | September 09, 2011 | blogto.com
The Depanneur is easily one of Toronto’s most intriguing eateries. It’s not so much a restaurant but a blank canvas owned by Len Senater and programmed much like a nightclub with an ever changing cast of cooks coming through.
It’s got a kitchen party kind of vibe thanks to its single room stature where the kitchen and dining area all inhabit one space. When it gets busy, the windows fog up and the room can get quite loud but it all just adds to the excitement.
Some events, like workshops and supper clubs (multi-course menus presented by guest chefs) are ticketed while other offerings like weekday dinners and table talks are drop-in only and generally feature just a single dish. It’s not licensed but BYOB (no corkage fee) is sometimes encouraged.
Brunch on weekends is the only thing offered with any real regularity and the cash-only affair is helmed by Brad Kurtenbach who has dubbed the current menu as Thick Cut Brunch. It’s named in tribute to some of the fattest slabs of bacon I’ve ever been so fortunate to encounter.
For an aspiring caterer to do well in an industry cornered by large food service providers is more daunting than most realize. Perhaps this isn’t news to you.
Once an accountant in Venezuela, Jose Arato’s life and career is one of transition and exploration. Arriving in Toronto some 13 years ago, Jose’s passion for food led him from culinary school to a job as a creative pastry chef working mostly in the wedding industry. Read more
Before turning to garlic farming and actively supporting the local farm movement, Peter McClusky left his near 20 year stint in New York City spent partly as a Digital Media Exec for a $50/week farming internship with Action Ontario (similar to WWOOFing); or as he calmly states, a move from the bland world of selling towards something he felt was moving and worthwhile*. Read more
It’s somewhat fitting Carlos and Sandra Flores are the first to share a table with a handful of guests for our inaugural Table Talk. After all, it was only two years prior when Carlos strolled into our Brunch with his first-ever batch of his ‘insane’ hot sauce. Carlos says he brought his ‘insane’ sauce with him that day because someone had asked to try it — they loved it — and since then, he and Sandra have continued to hand produce, package, distribute and market what has now become No.7 HotSauce for the very same reason they started, someone had asked to try it. Read more