Loading
  • Facebook
  • Instagram
  • Twitter
  • Mail
Phone: (416) 828-1990
  • 0Shopping Cart
The Depanneur
  • Things we do
    • SUN & MON | Cooking Classes
    • 1st TUE | Table Talks
    • WED | Newcomer Kitchen
    • THU | Drop-In Dinners
    • FRI | Private Events
    • SAT | Supper Clubs
    • SAT & SUN | Brunch
    • Kitchen Rental
    • Gift Certificates
  • Event Calendar
  • About
    • Contact Us
    • Why The Dep?
    • How to Get Involved
    • Press & Reviews
  • Search
  • Menu

Your cart is currently empty.

Return to shop

Join the Mailing List

Dep Gift Certificates!

Dep Gift Certificates!

Upcoming Events

(Sold out)
Mon 22

ALL-DAY WORKSHOP: Whole Animal Butchery by Chef Mark Cutrara (Sold Out)

April 22 @ 10:00 am - 4:00 pm
(Sold out)
Wed 24

MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown (Sold Out)

April 24 @ 6:30 pm - 9:00 pm
Thu 25

DROP-IN DINNER: Venezuelan Arepas by Chef Isabel Sánchez

April 25 @ 6:00 pm - 9:00 pm

View More…

on Facebook

on Facebook

on Instagram

ONLY 6 TIX LEFT!  FRI May 3 — Master Class: Master Blaster Chutney Workshop by Greg Couillard Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun, hands-on workshop, will be sharing the recipes and techniques for some of his favourite chutneys, hot sauces and salsas from around the world. These intense flavour-bombs elevate any dish they accompany, adding a kaleidoscopic burst of spice, umami, sweetness and tang. Whether on a cheeseboard, alongside roasted meats or simple legumes and rice, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes, and there will be plenty of opportunity for snacking in class. ----- Green Chili and Cardamom Mango Chutney A sweet & spicy Indian-style tangy mango chutney, heady with garlic, ginger and shallots simmered with green chili, Indian jaggery, cardamom, black and pink peppercorns. Served with veggie pakoras. Indo-Mexican Tomatillo and Garlic Chutney Sour green tomatoes, with a generous dose of garlic and garam masala, sweetened with demerara dark sugar and cayenne. Served curried lamb sopes (a kind of thicker, open face taco). Black Plum Tandoori-Spice Chutney Fruity and robust with accents of cumin, red chili and white balsamic vinegar. Served with crispy fish fingers. ---- $90 +HST Book Now https://thedepanneur.ca/event/master-class-master-blaster-chutney-workshop-by-greg-couillard/ ----- The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops and pop-up food events Find out more about Workshops at The Depanneur https://thedepanneur.ca/workshops/
Brie & apple stuffed pork loin with firecracker applesauce & cavil e pepe polenta by @chefbillybass & @tc_photography TONIGHT!
TONIGHT! 6pm+ Drop In Dinner: Spring Comfort by Teague Chrustie @tc_photography & Avery Billy @chefbillybass Even though the warm weather can sometimes still feel far away, Spring is definitely here, and this duo of Chefs are in the house to ring it in with some fresh comfort foods to perk up your palette. ----- Arugula, Fennel, Pear & Watercress Salad $6 with pepitas, goat cheese, honey mustard & shallot vinaigrette Brie & Apple-Stuffed Pork Loin $14 with firecracker spiced applesauce, and cacio e pepe polenta with parmesan Also available #vegan $12 with apple-cinnamon tempeh & vegan polenta Classic Bread Pudding $6 with spiced creme fraiche & blueberry compote Prix Fixe Menu $25 Salad + Entrée + Dessert (#vegan $23) ----- Teague Chrustie is a passionate professional cook who formerly worked at the Magna Golf Course and Country Club. Since heading out on his own, he has continued to focus on his love of rustic French and Italian cuisines by hosting private and catered events. Avery Billy — AKA Chef Billy Bass — is a young, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. ----- Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes. Learn more about our Drop-In Dinners https://thedepanneur.ca/drop-in-dinner
ON SALE — SAVE $10! FRI Apr 19 — Lunch & Learn: That's a Wrap! Wonton Hacks by Carole N. Brown If you think that pre-made Asian dumpling wrappers are for potstickers only, you are missing out. Sure, they are perfect for making a traditional Chinese style dumpling but did you know that you use them in all kinds of other cool ways? You can deep fry them up for a quick, crispy treat, or they are also a perfect cheat for stuffed pasta, or they can be baked with either sweet or savoury spices for a quick, last minute crisp to use on a cheese tray or as a dessert. We will talk about lots of fun ways to use them and then we will get into the kitchen for the hands-on portion of the class. Join multi-talented cook, stylist and food blogger Carole Nelson Brown of The Yum Yum Factor as she guides you through a bunch of fast, tasty & clever dumpling wrapper recipes. Pork Dumplings in Mushroom Broth  Chinese pork, cabbage & scallion dumplings served in a light, gingery mushroom broth Cacio e Pepe Ravioli with Brown Butter  Italian ravioli filled with ricotta, pecorino cheese and lots of freshly cracked black pepper, served with a bit of browned butter. Crispy Wonton Crackers with Za’atar and Cardamom Sugar Crisps  Light, crispy chips made with wonton wrappers - a savoury one perfect for dips, and a sweet sweet to eat with ice cream! Fried Edamame Dumplings with Spicy Garlic Togarashi Oil  Deep fried dumplings filled with wasabi, edamame and garlic oil that gets some heat from Togorashi, a spicy, Japanese spice blend. Red Pepper Arugula Feta Mini Quiche Crispy wonton wrapper crusts, baked in muffin tins, make perfect mini-quiche crusts. Everyone gets a chance to cook, to taste all of the dishes and you will leave with the recipes for everything we have made. ----- $50 +HST Book Now! https://thedepanneur.ca/event/dumplings-by-carole-nelson-brown/ ----- Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. Find out more about Cooking Classes at The Depanneur https://thedepanneur.ca/workshops/
Neuroscientist Min Zhou prepares a traditional Chinese feast with help from @dwzhuo @morganzhuo
TONIGHT! 6pm+ Drop In Dinner: Toast's Up! by Toast + Thyme Toast + Thyme started as a passion project and a fun creative outlet for Jackie and Jaina, who cooked together in a downtown Toronto restaurant. On a recipe test day, they would walk through Kensington Market and Chinatown, on the lookout for great local produce and fresh artisanal bread. Inspired, they eventually taught themselves to make their own sourdough from scratch as part of an ongoing experiment in combining the simplest of ingredients in fresh, flavourful new ways; this menu is a reflection of those little voyages of discovery. ----- Roasted Butternut Squash Soup $6 with Ginger Coconut Cream and Purple Potato Chips Toasts! $13 all toasts served on house-baked sourdough and come with a side of spring salad Avocado Toast | buttered garlic sourdough topped with baby arugula, avocado, feta, dill, and chili oil Black Bean Toast | chipotle and pasilla spiced black beans with caramelized tomato, corn salsa, cotija cheese, and chipotle mayo Chickpea Toast | creamy chickpeas with cranberries, dill pickles, smoked paprika, red onion, and maple syrup * All toasts can be made #vegan Lemon-scented Coconut Custard $6 with fresh seasonal berries & coconut whipped cream Prix-Fixe $23 Soup + Toast + Dessert ----- Toast + Thyme, founded in Toronto in 2018, is a plant-forward company focused on sweet and savoury Toasts and Tartines. Hand crafted on house-baked artisanal sourdough, the company prioritizes fresh, locally sourced ingredients. The creators, Jackie and Jaina, have immersed themselves in Toronto’s plant-forward food culture and have cooked in multiple restaurants across the city. When not in the kitchen testing and creating recipes, they can be found exploring the amazing diversity of food vendors in Chinatown and Kensington Market. Follow Toast + Thyme on instagram: @toastandthymeto —– Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes. Learn more about our Drop-In Dinners https://thedepanneur.ca/drop-in-dinner
FRI Apr 12 — ON SALE! SAVE $10 Lunch & Learn: Arabic Cheese Making by Rahaf Alakbani The Middle East has a rich and varied tradition of working with dairy products, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun, hands-on workshop, Rahaf Alakbani will be sharing some of he4 favourite family cheese recipes. This class will cover the basics of 3 kinds of cheese popular in Syria: yogurt-based Labneh, ricotta-like Kareshi, and a fresh curd cheese known as Jibneh Arabieh. Participants will share a light lunch featuring the cheeses that they have learned to make. —– $60 +HST Book Now https://thedepanneur.ca/event/arabic-cheesemaking-by-rahaf-alakbani/ —– Rahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir, and had worked for the Canadian Centre for Victims of Torture. ----- Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. Learn more about Workshops at The Depanneur https://thedepanneur.ca/workshops/
Master Italian Cheesemaker Angelo Pelosi from Quality Cheese demonstrating the preparation of Treccia, traditional braided mozzarella. With @lucianoschipano
LAST CHANCE! SAT Apr 6 — Supper Club: Panama by Rossy Earl At the crossroads of Latin American and Caribbean culture, Panama's cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up, presented with the skill and consideration of a contemporary professional chef and food stylist. ----- Welcome Cocktail & Amuse Bouche Mojito Criollo & smoked cheese empanadas. Ensalada de Palmito Fresh salad of tender palm hearts, with tomato, avocado & citrus vinaigrette Sancocho A hearty Panamanian stew/soup with chicken and root vegetables such as cassava, ñame (a type of yam), otoe (eddo/taro), cob corn & aromatics — a popular comfort food and hangover cure that’s traditionally cooked in a fire pit. Served with steamed white rice and picante, a homemade Caribbean-style hot sauce made from aji chombo, a Panamanian chilli pepper. Tamales Pretty much every Latin American country has its own version of a tamal, a cornmeal dumpling that’s a comfort food staple at breakfast, lunch or dinner. Rossy’s feature a corn masa dough stuffed with chicken, vegetables, olives, capers, wrapped in banana leaves and gently steamed. Served with sofrito criollo, a classic Panamanian condiment made from sautéed onions, peppers, tomatoes, garlic, herbs and annatto oil, & Diablo’s Fuego, Rossy’s own hot sauce. Flan de Caramelo Flan is a ubiquitous in Panama as butter tarts are in Canada. Flan is a baked custard variation, similar to the creme caramel that was inherited from Spain. Uniquely, this recipe uses marañón, the fruit that bears the seed we know as cashew nut, as the base of the caramel. ----- $60 +HST Book Now https://thedepanneur.ca/event/supper-club-panama-by-rossy-earl/ ----- Born and raised in Panama, Rossy prides herself in infusing Latin American flavours into whatever she creates, making it her goal to bring some of her roots into Canadian food culture. @pancancooks
Follow The Dep!

on Twitter

My Tweets

on TripAdvisor

  • TripAdvisor

The Depanneur

1033 College St. Toronto, ON
Map

416-828-1990
info@thedepanneur.ca

on Facebook
on Twitter
on Instagram
on Yelp
on Trip Advisor
on Foursquare
on Foodspotting

© Copyright - The Depanneur, 2017 - Enfold WordPress Theme by Kriesi
  • Facebook
  • Instagram
  • Twitter
  • Mail
  • Things we do
  • Event Calendar
  • About
Scroll to top