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The Depanneur
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Upcoming Events

(Sold out)
Mon 24

LUNCH & LEARN: Knife Skills with Sonya Gammal (Sold Out)

June 24 @ 10:00 am - 1:00 pm
(Sold out)
Mon 24

COOKING CLASS: Traditional Indian Breads by Jaina Kapadia (Sold Out)

June 24 @ 6:30 pm - 9:00 pm
Wed 26

DROP-IN DINNER: 868 by Rhoma Spencer 

June 26 @ 6:00 pm - 9:00 pm

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The beautiful brine for the Nigerian-style fried chicken at tonight’s sold-out Modern Nigerian Supper Club. https://thedepanneur.ca/event/supper-club-modern-nigerian-by-beko-the-food-mixologist/
If you haven't tried the fab new @savor_popup brunch  yet, then I humbly suggest you get your brunch-lovin' butt down to @thedepanneur stat and pick up what these talented chef are putting down! #BRUNCH https://thedepanneur.ca/brunch/
#MasterAtWork Typography legend Dougie Kerr (of Honest Ed’s fame) hand painting the Dep’s new window.
#NationalIndigenousPeoplesDay The Depanneur's 3rd annual Canada 1500 — a #CanadaDay dinner that explores the possibilities of fine dining rooted in indigenous tradition. SAT Jun 29 — Supper Club: Dish With One Spoon by Taylor Parker & Adam Ward Canada Day means many things to many people — a long weekend, fireworks, waving flags — but this feels like a narrow way to celebrate the place where we live. This day affords us an opportunity to reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it; to delve into a truly Canadian concept of terroir – the unique flavour of this place – we need to embrace and celebrate our First Nations culinary patrimony. To this end, I have invited Chefs Taylor Parker and Adam Ward; their elegant 6-course tasting menu celebrates local and foraged ingredients, their deep connection to First Nations foodways, to our land and our shared heritage. ------ Amuse Pickerel/Cedar/Blackberry/Bannock 3 Sisters Soup Lyed Flint Corn/Kidney Bean/Butternut Squash Venison Sunchokes/Apple/ Birch Pickerel Wild Plum/Sweet Onion/Fingerling Potatoes Bison Wild Foraged Mushroom/ Puffed Wild Rice/ Acorn Squash Panna Cotta Bergamot/Wild Strawberry/Elderberry/Chauga/Pecans ---- $75 +HST Book Now https://thedepanneur.ca/event/supper-club-dish-with-one-spoon-by-taylor-parker-adam-ward/ ----- Taylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Taylor currently runs MT Hospitality Ltd. where he enjoys bringing like-minded Chefs together to feed our neighbours. Affectionately known as “Cookie”, Adam J. Ward’s career started in his home town of Cambridge, Ontario. After seventeen years he now freelances, providing services to various catering companies. With a focus on respect and ethical sustainability of local ingredients, Adam continues to grow as a Chef. ----- Learn more about the Rusholme Park Supper Club https://thedepanneur.ca/supper-club/
What an incredible honour to celebrate #NationalIndigenousPeoplesDay with a #CommunalTable dinner by @powwowcafeto as part of the #indigenousartsfestival at @fortyork in collaboration with @thebentway #meegwetch
Thanks to @merlindb for the old-school souvenir... takes me back to photo school days!
TONIGHT! Beautiful butter puff pastry Russian Pirozhki filled with egg & cabbage & served with beet borscht. https://thedepanneur.ca/event/drop-in-dinner-hat-tip-to-adelina-by-stephanie-pacheco/
TONIGHT! 6pm+ #RussianCuisine Drop-In Dinner: Hat Tip to Adelina by Stephanie Pacheco Tonight, Chef Stephanie Pacheco pays homage to Serguei Kouroktine, the chef behind the critically acclaimed, but recently shuttered Russian restaurant Adelina. Building on cherished family recipes, Chef Stephanie takes her newfound love of Russian cooking and combines it with her classic French training to develop a modern, European-inspired sharing menu. ----- Borscht & Pirozhki $7 Red Beet soup served with yukon potato, lima beans and cabbage, yuzu crème fraîche, and mixed herbs, alongside a butter puff pastry with a cabbage and egg filling. Chicken Kiev $14 Chicken breast infused with a delicate orange aroma, stuffed with a shallot, garlic, and dill butter, coated with a golden breadcrumb crust and served with buttery kasha, traditional Russian buckwheat groats. Eggplant Kiev $14 Marinated eggplant stuffed with a shallot, garlic, dill butter, with a golden breadcrumb crust and served with buttery kasha, traditional Russian buckwheat groats. Ponchiki $6 2 Russian-style doughnuts, with fresh tvorog cheese and a Saskatoon Berry coulis Prix Fixe Menu $25 Borscht + Pirozhki + Chicken -or- Eggplant Kiev + Ponchiki ----- Chef Stephanie Pacheco redirects classic French techniques to showcase her fusion take on cultural dishes. Expressing her love for old school meets new school she applies the tried and true methods of classic design to all her dishes, giving them a new life and newfound respect. This Russian inspired menu brings us back to basics with traditional flavors while applying modern culinary techniques. ----- 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-dinners/
Some weekend reading
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1033 College St. Toronto, ON
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