{"title":"Cooking Classes","description":"\u003ch2\u003e\u003cstrong\u003eThe Depanneur hosts fun, hands-on cooking classes in our well-equipped culinary studio, led by talented cooks from all over the world.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOur classes accommodate up to 16 participants and have covered everything from pickles to pierogis, vegan cheese to whole-animal butchery.\u003c\/p\u003e\n\u003cp\u003eIt is also possible book \u003ca title=\"Private Events\" href=\"..\/collections\/private-events\"\u003eprivate classes\u003c\/a\u003e for groups of 12+.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDo you love to cook? \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003eIf you’ve got a culinary skill you’d like to teach, \u003ca href=\"https:\/\/thedepanneur.ca\/pages\/chef-faqs\"\u003eclick here to learn more\u003c\/a\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/supper-club\/want-host-supper-club\/\"\u003e.\u003c\/a\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"cooking-class-full-day-breadmaking-intensive","title":"COOKING CLASS: Full-Day Breadmaking Intensive","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003eThis workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E.\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e 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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-145197\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-768x768.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1536x1536.jpg 1536w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-2048x2048.jpg 2048w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1500x1500.jpg 1500w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342698744,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"cooking-class-classic-mexican-tamales","title":"COOKING CLASS: Classic Mexican Tamales","description":"\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cp\u003eInteresting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef \u003cstrong\u003eErika Araujo\u003c\/strong\u003e, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico’s cuisine:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etamales\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003echampurrado\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eTamales are an essential and ancient, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling, wrapped in corn husks or banana leaves and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico.\u003c\/p\u003e\n\u003cp\u003eBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e4 kinds of tamales\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epopular around Mexico City:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echicken tamales with salsa verde\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor a rich\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echocolate-infused mole sauce\u003c\/strong\u003e, a vegetarian tamale of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003erajas\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a julienne of green peppers) with cheese and red salsa\u003c\/strong\u003e, and a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edessert tamale with pineapple\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eErika will also introduce you to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echampurrado\u003c\/strong\u003e, a hot, creamy beverage made with toasted corn flour, raw\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epiloncillo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esugar, Mexican chocolate and spices that is a popular accompaniment for tamales, especially around the Christmas season.\u003c\/p\u003e\n\u003cp\u003eThere will be lots to taste, learn and do in this fun, hands-on workshop. In addition to using the familiar Maseca dry corn meal, there will also be an opportunity to cook with, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/tortillas.maizal.ca\/\"\u003eMaizal\u003c\/a\u003e. Participants will get to try samples in class, make tamales and atole in class, enjoy a meal of the tamales they’ve made and take home extras and recipes.\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-137107\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-180x180.jpg\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-768x769.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-100x100.jpg 100w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy.jpg 1334w\" sizes=\"(max-width: 180px) 100vw, 180px\" style=\"margin-right: 10px; float: left;\"\u003eChef Erika Araujo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a Mexican-born chef who immigrated to Canada 18 years ago, and now works as an educator, restaurant consultant, and executive chef in Calgary, AB. A passionate promoter of traditional Mexican cuisine and culture, Erika also serves as an ambassador for Agua Santa Mezcal and Chocosol Traders. Erika has traveled across Canada, showcasing her heritage through gastronomy, and has appeared on TV, in podcasts, and international publications. Originally trained as a nurse in Mexico, Erika found her culinary calling after completing the program at Humber College. She believes that when you honour your roots, amazing things can happen.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/cheferikaaraujo\/?hl=en#\"\u003e@cheferikaaraujo\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003cstrong\u003eLearn more about Cooking Classes at The Depanneur\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342829816,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Catalina_1642_1445x.jpg-e1751140225457.webp?v=1752203333"},{"product_id":"cooking-class-full-day-croissants-viennoiserie-intensive","title":"COOKING CLASS: Full-Day Croissants \u0026 Viennoiserie Intensive","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efor a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCroissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBrioches.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWorking with some pre-made doughs, as well as making your own dough from scratch, will give participants a chance to get hands-on experience with every step of the croissant-making process, an opportunity to make a variety of classic pastries that will be baked off in class, as well as prepare additional dough to be taken home to be finished, baked or frozen.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e$159 +HST\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-145197\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-768x768.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1536x1536.jpg 1536w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-2048x2048.jpg 2048w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1500x1500.jpg 1500w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342960888,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Viennoiserie.jpg?v=1752203342"},{"product_id":"cooking-class-full-day-breadmaking-intensive-by-leo-baduria","title":"COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria","description":"\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003ch3\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003e This workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E. \u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e 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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46609229447416,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"cooking-class-full-day-breadmaking-intensive-by-leo-baduria-oct-5","title":"COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria","description":"\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003ch2\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003eThis workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E.\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e 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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46609284333816,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"cooking-class-intro-to-knife-skills-with-sonya-gammal","title":"COOKING CLASS: Intro to Knife Skills with Sonya Gammal","description":"Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting, storing and handling knives, sharpening and honing, knife safety and tips, techniques for dealing with common ingredients like onions \u0026amp; garlic, classic vegetable and herb cuts such as \u003cem\u003ejulienne, brunoise, \u003c\/em\u003eand\u003cem\u003e chiffonade,\u003c\/em\u003e and the easiest way to break down a whole chicken into 8 standard cuts. During the class you will be preparing a light meal of chicken\/veggie masala curry with basmati rice and a fresh salsa, and take home these terrific recipes. \u003cem\u003e(vegan + gluten-free options available). ----\u003c\/em\u003e $79 +HST ----- \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path, working in restaurants, food incubators, and social enterprises. Sonya has taught a variety of workshops to kids, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen, allowing all participants to have fun and learn new skills. ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677503967480,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Knife_Skills.jpg?v=1754320170"},{"product_id":"cooking-class-classic-filled-pastas","title":"COOKING CLASS: Classic Filled Pastas","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You'll ease into the class with a complimentary antipasto platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash \u0026amp; ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic \u003cem\u003eRavioli, Cappelletti \u0026amp; Cappellacci, Triangoli\/Fazzolletti, Balanzoni, Tortellini, \u003c\/em\u003eand\u003cem\u003e Agnolotti del Plin. \u003c\/em\u003eThe class culminates in a light lunch of \u003cem\u003eCappellaci Di Zucca\u003c\/em\u003e, with sage, pine nut \u0026amp; pancetta. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504065784,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/making_ravioli.jpg?v=1754320176"},{"product_id":"cooking-class-syrian-brunch","title":"COOKING CLASS: Syrian Brunch","description":"\u003cp\u003eIn late 2016, The Depanneur \u0026amp; Butler’s Pantry teamed up with the fabulous Syrian cooks from \u003ca href=\"https:\/\/newcomerkitchen.ca\/\"\u003eNewcomer Kitchen\u003c\/a\u003e to host Canada’s first \u003ca href=\"https:\/\/nowtoronto.com\/food-and-drink\/food\/mirvish-village-syrian-newcomer-brunch-newcomers\/\"\u003eSyrian Brunch Pop-Up\u003c\/a\u003e, a sold-out event that reached as far as the pages of \u003ca href=\"http:\/\/www.saveur.com\/newcomer-kitchen-syrian-refugee-restaurant-toronto\"\u003eSAVEUR Magazine\u003c\/a\u003e. Since then, many people have expressed interest in learning some of these fabulous recipes. In this fun, hands-on class, talented cook, musician and co-founder of Newcomer Kitchen, \u003cstrong\u003eRahaf Alakbani\u003c\/strong\u003e will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes, and includes a sitting down to share a meal at the end of the class.\u003c\/p\u003e\n\u003cp\u003eThe class will focus on the following recipes: \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJazmaz\u003c\/strong\u003e\u003c\/em\u003e The Syrian version of Levantine shakshuka, a popular dish of eggs poached in tomatoes, onions and spices.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFul\u003c\/strong\u003e\u003c\/em\u003e This dish of stewed fava beans is traditional breakfast throughout the Middle East,\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eQatayef\u003c\/strong\u003e\u003c\/em\u003e Delicate little yeasted pancakes folded around a sweetened ricotta filling, drizzles with a fragrant sugar syrup.\u003c\/p\u003e\n\u003cp\u003eThere will also be a demonstration of how to make \u003cstrong\u003e\u003cem\u003elabneh\u003c\/em\u003e\u003c\/strong\u003e (a thickened yogurt-based cheese), and \u003cem\u003e\u003cstrong\u003etamr mahshi\u003c\/strong\u003e\u003c\/em\u003e (dates stuffed with walnuts).\u003c\/p\u003e\n\u003cp\u003eBrunch will served with \u003cstrong\u003e\u003cem\u003eza’tar bel zeit\u003c\/em\u003e\u003c\/strong\u003e (thyme \u0026amp; sesame seasoning mixed with olive oil), \u003cem\u003e\u003cstrong\u003emukhallal\u003c\/strong\u003e\u003c\/em\u003e (pickles), \u003cem\u003e\u003cstrong\u003ezeitoun\u003c\/strong\u003e\u003c\/em\u003e (olives), fresh bread, and \u003cem\u003e\u003cstrong\u003echay\u003c\/strong\u003e\u003c\/em\u003e (tea). \u003cbr\u003e----- \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRahaf Alakabani\u003c\/strong\u003e hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher, and together they were instrumental in helping co-found Newcomer Kitchen, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops, choirs and concerts across the GTA, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \u003ca href=\"https:\/\/www.instagram.com\/the_rahaf_kitchen\/\"\u003e@the_rahaf_kitchen\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/haneen_choir_toronto\/\"\u003e@haneen_choir_ca\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504196856,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg?v=1754320184"},{"product_id":"cooking-class-ethiopian-injera","title":"COOKING CLASS: Ethiopian Injera","description":"Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft, springy \u003cem\u003einjera\u003c\/em\u003e, a fermented sourdough flatbread, is the centre of the meal. \u003cem\u003eInjera\u003c\/em\u003e is made with \u003cem\u003eteff,\u003c\/em\u003e a tiny, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round i\u003cem\u003enjera\u003c\/em\u003e lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain, it is also used in baking, porridges, and also to brew beer and other beverages. In this fun, hands-on workshop \u003cstrong\u003eAsmait Merhatsion \u003c\/strong\u003ewill introduce participants to the process of making injera from scratch, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy, bubbly texture, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the \u003cem\u003emogogo\u003c\/em\u003e, a traditional round griddle. Participants will also learn how to make \u003cem\u003eshiro\u003c\/em\u003e, a thick paste of chickpea flour cooked with a blend of spices, ginger, garlic, onion, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef. ----- $79 + HST ----- \u003cstrong\u003eAsmait Merhatsion\u003c\/strong\u003e was born in Eritrea, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world, making dishes together every weekend as an extra income source for her family. Here in Canada, she graduated from Newcomer Kitchen’s food entrepreneurship program, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504393464,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/injera.jpg?v=1754320196"},{"product_id":"valentiness-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis","title":"COOKING CLASS: VALENTINES'S COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis","description":"\u003ch1\u003eThis event takes place at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h1\u003e \u003cem\u003eWhat could be more romantic, more aphrodisiac than the feel of soft, supple dough under your fingertips, the heady smell of melting chocolate, the perfume of roses, the warm, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s weekend for a fun, hands-on class making sinfully decadent, sensually delightful fresh chocolate babka.\u003c\/em\u003e \u003cem\u003e\u003cstrong\u003eNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us!\u003c\/strong\u003e\u003c\/em\u003e Chocolate and roses, the quintessential romantic Valentine's Day combo; for this special class, \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender, warm braided brioche, delicately sprinkles with dried rose petals. \u003cem\u003e\u003cstrong\u003eBabka\u003c\/strong\u003e\u003c\/em\u003e 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. ----- $79 +HST ----- \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don't have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504426232,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Babka-e1632422559849.jpg?v=1754320199"},{"product_id":"cooking-class-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito","title":"COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito","description":"\u003ch1\u003eThis event takes place at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h1\u003e Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. 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 egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple, yet significant shapes and styles of pasta made with minimal tools, focusing on classic handmade pasta shapes such as \u003cem\u003efettuccine, pappardelle, farfalle, garganelli, \u003c\/em\u003eand \u003cem\u003esoppressine. \u003c\/em\u003eThere will be a discussion of the pairing of different shapes and sizes with their traditional sauces\u003cem\u003e. \u003c\/em\u003eThe class culminates in a light lunch of \u003cem\u003eTagliatelle al Funghi\u003c\/em\u003e, a delicious creamy mushroom and parmesan dish. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504459000,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/pcc-tagliatelle-ai-funghi-flo.jpg?v=1754320201"},{"product_id":"cooking-class-maple-time-maple-butter-tarts-scones","title":"COOKING CLASS: Maple Time 🍁 Maple Butter Tarts \u0026 Scones","description":"\u003ch3\u003eThis event takes place at the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e Maple sap starts to run in mid-February, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust, and exactly how to make the perfect maple filling as well. As a bonus, you'll be shown a great trick to easily remove them from the pan. Building on these pastry skills, you'll also get other make some fabulous Maple Scones as well. These flakey, layered scones can be frozen in raw, and baked off as you need them, so you are always ready to enjoy freshest scones, warm from the oven. ----- $79 +HST ----- \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e started a successful online cookie company in 2004. In the two decades since then, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. ----- \u003ca href=\"http:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Workshops at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504655608,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maple-butter-tarts-rotated.jpg?v=1754320213"},{"product_id":"cooking-class-spring-pickles-and-preserves","title":"COOKING CLASS: Spring Pickles and Preserves","description":"\u003ch2\u003eSOLD OUT! \u003ca href=\"https:\/\/thedepanneur.ca\/event\/cooking-class-spring-pickles-and-preserves-by-camilla-wynne-2\/\"\u003e2nd Class Added!\u003c\/a\u003e\n\u003c\/h2\u003e Having a cupboard full of zingy, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver \u003cstrong\u003eCamilla Wynne\u003c\/strong\u003e for this fun, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus, rhubarb — into tangy pickles and delectable chutneys, perfect for bringing a big, bright flavour punch to your cheese plates, sandwiches and salads. In addition to the pickle and chutney recipes, this class covers all the basics of canning, from selecting your produce to proper sterilization to basic microbiology, and we'll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. In this fun, hands-on workshop, participants will learn how to: \u003cul\u003e \u003cli\u003esafely prepare flavourful, crunchy, shelf-stable pickles\u003c\/li\u003e \u003cli\u003esafely prepare delicious chutney\u003c\/li\u003e \u003cli\u003emodify ingredients in any recipe to satisfy your creative urges\u003c\/li\u003e \u003cli\u003eeliminate steps from the traditional canning process\u003c\/li\u003e \u003cli\u003echoose the best produce for canning\u003c\/li\u003e \u003c\/ul\u003e Copies of Camilla’s award-winning cookbooks will also be available for sale. ----- $79 +HST ----- \u003cstrong\u003e\u003cimg class=\"alignleft size-square wp-image-141981\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/CAMILLA-WYNNE_VEG-PICKLE_THE-DEP-COOKBOOK_KH_FEB-2-2021-37-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003eCamilla Wynne\u003c\/strong\u003e is an award-winning \u003ca href=\"https:\/\/www.camillawynne.com\/books\"\u003ecookbook author\u003c\/a\u003e, writer, recipe developer and teacher specializing in preserving and pastry. \u003ca href=\"https:\/\/www.camillawynne.com\"\u003ecamillawynne.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/camillawynne\"\u003e@camillawynne\u003c\/a\u003e ----- Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505048824,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Camilla-Pickles.jpg?v=1754320216"},{"product_id":"cooking-class-home-canning-red-onion-jam-pickled-onions","title":"COOKING CLASS: Home Canning - Red Onion Jam \u0026 Pickled Onions","description":"In this fun, hand-on class \u003cstrong\u003eHeather Kilner\u003c\/strong\u003e will introduce you to the fundamentals of home canning through and two delicious winter condiments: \u003cem\u003e\u003cstrong\u003esavoury-sweet red onion jam\u003c\/strong\u003e\u003c\/em\u003e, perfect for a cheese plate and amazing on a burger, and \u003cem\u003e\u003cstrong\u003etangy pickled red onions\u003c\/strong\u003e\u003c\/em\u003e that will add zing to any taco or salad. Everyone will leave the class with a basic understanding of safe canning practices, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the mechanics of safe canning and the confidence to preserve your favourite foods at home. ----- $79 + HST ----- \u003cspan class=\"text_exposed_show\"\u003e\u003cstrong\u003eHeather Kilner\u003c\/strong\u003e is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree, and was the lead facilitator with \u003ca href=\"https:\/\/www.theglobeandmail.com\/life\/health-and-fitness\/food-co-op-offers-cornucopia-of-options-in-torontos-parkdale\/article4259425\/\"\u003ePreserving Parkdale\u003c\/a\u003e, West End Food Co-op for 2 years.\u003c\/span\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505212664,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Rote_Zwiebelmarmelade.jpg?v=1754320222"},{"product_id":"cooking-class-as-easy-as-apple-pie","title":"COOKING CLASS: As Easy as Apple Pie","description":"Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make quick, easy, and delicious pies with baker \u003cstrong\u003eLeslie Lindsay\u003c\/strong\u003e. In this hands-on workshop, Leslie will demonstrate how to make a classic apple and cranberry galette. You'll get all the tips, techniques and hands-on experience to make the flakiest pie dough, delicious filling and different ways to finish your pie, like a rolled crust, lattice or crumb topping. There will be a slice of warm pie to share at the end of class, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!) ----- $79 +HST ----- \u003cimg class=\"alignleft size-square wp-image-142928\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/LESLIE-LINDSAY_BLUEBERRY-RHUBARB-PIE_DC_K-HOTIC_JAN-2022-14-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003eYou’ll find \u003cstrong\u003eLeslie Lindsay\u003c\/strong\u003e at the intersection of food and culture. She is an enthusiastic, frugal foodie who embraces local terroir and its potential for unique flavour as an expression of place. —– Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes \u0026amp; workshops. \u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505310968,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/21recipehealth-superJumbo-v2.jpg?v=1754320225"},{"product_id":"cooking-class-hand-shaped-pastas-of-southern-italy-with-chef-anthony-sestito","title":"COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Chef Anthony Sestito","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. 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. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as \u003cem\u003eCavatelli, Orecchiette, Fileja, \u003c\/em\u003eand \u003cem\u003eLorighittas\u003c\/em\u003e\u003cem\u003e. \u003c\/em\u003eThere will be a discussion of the pairing of different shapes and sizes with their traditional sauces\u003cem\u003e. \u003c\/em\u003eThe class culminates in a light meal of \u003cem\u003eOrecchiette with Sausage \u0026amp; Rapini\u003c\/em\u003e. (Veg\/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! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505343736,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/broccoli-rabe-and-sausage-pasta-10.jpg?v=1754320227"},{"product_id":"cooking-class-intro-to-sourdough-with-sonya-gammal","title":"COOKING CLASS: Intro to Sourdough with Sonya Gammal","description":"\u003ch2\u003eSOLD OUT - \u003ca href=\"https:\/\/thedepanneur.ca\/event\/cooking-class-intro-to-sourdough-with-sonya-gammal-2\/\"\u003e2nd Class Added SAT Mar 22\u003c\/a\u003e\n\u003c\/h2\u003e Join \u003cstrong\u003e Sonya Gammal\u003c\/strong\u003e for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty — sourdough loaf. We'll start out by preparing and baking off 2 large loaves using the Dutch Oven method, that everyone will get to share at the end of class, accompanied by a bowl of warm butternut squash soup, and some cheese \u0026amp; nuts. While the loaves are baking in the oven, participants will prepare their own sourdough starter and dough, and everyone will leave with their own loaf to finish baking at home, all the recipes, and an unforgettable culinary experience! ---- $79 +HST ----- \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505605880,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/sourdough.jpg?v=1754320230"},{"product_id":"cooking-class-maple-butter-tarts-scones","title":"COOKING CLASS: Maple Butter Tarts \u0026 Scones","description":"Maple sap starts to run in mid-February, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: \u003cem\u003e\u003cstrong\u003eMaple Butter Tarts\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eMaple Scones\u003c\/strong\u003e\u003c\/em\u003e. Let 20-year cookie biz veteran \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust, and exactly how to make the perfect maple filling as well. As a bonus, you'll be shown a great trick to easily remove them from the pan. Building on these pastry skills, you'll also get other make some fabulous Maple Scones as well. These flakey, layered scones can be frozen in raw, and baked off as you need them, so you are always ready to enjoy freshest scones, warm from the oven. ----- $79 +HST ----- \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e started a successful online cookie company in 2004. In the two decades since then, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e Every week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506097400,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maple-butter-tarts-rotated_dbd5e745-8569-48cf-9ad5-720c0bacde54.jpg?v=1754320247"},{"product_id":"cooking-class-grande-ripieni-spectacular-rolled-pastas-with-chef-anthony-sestito","title":"COOKING CLASS: Grande Ripieni - Spectacular Rolled Pastas with Chef Anthony Sestito","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e 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 \u003cem\u003ecannelloni\u003c\/em\u003e but also other large, impressive shapes like \u003cem\u003emanicotti, rotolo, sacchetti, \u003c\/em\u003eand\u003cem\u003e pasta imbustata\u003c\/em\u003e. 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 \u0026amp; ricotta \u003cem\u003eCannelloni con Pomodoro. \u003c\/em\u003e(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! ----- $79 ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506687224,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/cannelloni.jpg?v=1754320267"},{"product_id":"cooking-class-afghan-mantoo-ashak-dumplings","title":"COOKING CLASS: Afghan Mantoo \u0026 Ashak Dumplings","description":"For more than two millennia, Afghanistan has been a place where important trade routes between India, China, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own. Throughout Central Asia, delicious dumplings of all kinds are a staple of the local cuisine. \u003cem\u003eMantoo\u003c\/em\u003e (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions, or called \u003cem\u003eAshak\u003c\/em\u003e 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 \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e (along with her aunt Samia, her family's resident dumpling expert) as they show you the traditional way to make \u003cem\u003emantoo\u003c\/em\u003e and \u003cem\u003eashak\u003c\/em\u003e 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! ----- \u003cimg class=\"alignleft wp-image-141612 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/FRISHTA-GHAFOORI_AFGHANISTAN-MEATBALLS_APRIL-7-25-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son. \u003cem\u003e\"Cooking is my passion—I love being in the kitchen, creating delicious meals, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals, I find joy in exploring traditions from around the world.\"\u003c\/em\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes \u0026amp; workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507145976,"sku":null,"price":69.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/475452223_1119785283181770_6582226883290761828_n.jpg?v=1754320276"},{"product_id":"cooking-class-tamales-by-ivn-wadgymar","title":"COOKING CLASS: Tamales by Iván Wadgymar","description":"\u003cp\u003e\u003cem\u003eTamales\u003c\/em\u003e are an essential and ancient Mexican dish – soft cornmeal \u003cem\u003emasa\u003c\/em\u003e (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 \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e of \u003ca href=\"https:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e for a fun, hands-on class where you will learn how to make delicious tamales from scratch using traditional, freshly ground \u003cem\u003emasa de maiz\u003c\/em\u003e instead of the industrial \u003cem\u003emaseca\u003c\/em\u003e (dried corn flour) that many recipes call for.\u003c\/p\u003e\n\u003cp\u003eAs 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.\u003c\/p\u003e\n\u003cp\u003eYou'll be making \u003cem\u003eTamales de Rajas\u003c\/em\u003e (Poblano Pepper) and \u003cem\u003eTamales Verdes\u003c\/em\u003e (chicken in salsa verde), as well as a fresh \u003cem\u003eSalsa Verde Cruda. \u003c\/em\u003eThere will be tamales to snack on in class, and everyone gets to take home the tamales they make, along with all the recipes. ----- \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e is a \u003cem\u003etortillero\u003c\/em\u003e and \u003cem\u003emolinero\u003c\/em\u003e who runs \u003ca href=\"http:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa, tortillas \u0026amp; totopos. They grow heritage maize locally, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom. \u003ca href=\"https:\/\/www.instagram.com\/maizalto\/\"\u003e@maizalto\u003c\/a\u003e -----\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507178744,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Chicken-Tamales-verde.jpg?v=1771257419"},{"product_id":"cooking-class-kfp-plant-based-desserts","title":"COOKING CLASS: KFP Plant-Based Desserts","description":"\u003cspan style=\"font-weight: 400;\"\u003ePassover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious, indulgent sweets for the celebration, without many of the ingredients that usually go into a dessert? And what if you already can’t, or don’t, eat eggs and dairy?\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eEmily 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.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah and Almond Milk Buñuelos\u003c\/strong\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah Torte\u003c\/strong\u003e From Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam, and chilled until it’s fork-soft. We’ll prepare little ones to bring home, and get to taste a variation made earlier.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah Toffee Crack\u003c\/strong\u003e This has become an American-Jewish standard. Caramel and chocolate drizzled over matzah, and allowed to harden deliciously. We’ll make a big batch to share, and folks can add additional toppings of their choice.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eTea, coffee, and fruit will be available as we sample our delicious desserts. \u003c\/span\u003e----- \u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507244280,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Matzo-Crack.jpg?v=1754320282"},{"product_id":"10am-mothers-day-brunch-filipino-fiesta","title":"COOKING CLASS: [10am] MOTHER'S DAY BRUNCH: Filipino Fiesta","description":"\u003ch2\u003e10am \u0026amp; 12pm SOLD OUT - a few tickets left for the \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e seating\u003c\/h2\u003e \u003cstrong\u003eMaria Polotan\u003c\/strong\u003e probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her \u003ca href=\"https:\/\/thedepanneur.ca\/event\/pick-up-mama-lindas-filipino-food-by-maria-polotan\/\"\u003e2020 Brunch residency at The Dep\u003c\/a\u003e, and then to \u003ca href=\"https:\/\/www.lamitoronto.com\/\"\u003eLami\u003c\/a\u003e, her East end brunch pop-up. All I can say is if you have not had the chance to try \u003cem\u003esilog\u003c\/em\u003e, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (\u003cem\u003eNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\"\u003eSanagan's\u003c\/a\u003e, and uses gluten-free soy sauce throughout.) \u003c\/em\u003eSince this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with \u003cstrong\u003ethree 2-hour family-style seatings: 10am, \u003ca href=\"https:\/\/thedepanneur.ca\/event\/12pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e12pm\u003c\/a\u003e and \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e\u003c\/strong\u003e. ----- \u003cstrong\u003eWelcome Drink: Calamansi Mimosa\u003c\/strong\u003e A Filipino twist on the Mother's Day classic: sweet orange and tangy \u003cem\u003ecalamansi\u003c\/em\u003e (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \u003cstrong\u003eSilog Platter \u003c\/strong\u003e Start with a big platter of garlic fried rice garnished with cilantro drizzle, garlic vinegar and homemade \u003cem\u003eachara (\u003c\/em\u003epickled green papaya) for the table \u003cem\u003eserved with\u003c\/em\u003e \u003cstrong\u003eLonganisa Bisaya \u003c\/strong\u003e Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria's local version uses maple syrup!) \u003cstrong\u003eCorned Beef Hash \u003c\/strong\u003e Homemade corned beef brisket sautéed with garlic, yellow and green onions and potatoes \u003cem\u003e–or–\u003c\/em\u003e \u003cstrong\u003eVegan Adobo\u003c\/strong\u003e Tofu, mushrooms and greens in a savoury-sweet garlic soy braise. \u003cem\u003etopped with \u003c\/em\u003e \u003cstrong\u003eSunny Duck Egg\u003c\/strong\u003e or 2 regular eggs (optional) \u003cem\u003eand then finish off with \u003c\/em\u003e \u003cstrong\u003eBiko\u003c\/strong\u003e A sticky and sweet rice cake topped with \u003cem\u003elatik\u003c\/em\u003e, a gooey coconut-caramel glaze. \u003cem\u003eBottomless coffee or tea included\u003c\/em\u003e ----- \u003cstrong\u003e$39 \u003c\/strong\u003e+HST \u003cem\u003e(Kids under 12 eat for 1\/2 price!)\u003c\/em\u003e \u003cstrong\u003eSeatings available at 10am, \u003ca href=\"https:\/\/thedepanneur.ca\/event\/12pm-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e12pm\u003c\/a\u003e, and \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e\u003c\/strong\u003e ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e\u003cimg class=\"alignleft wp-image-143794 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/MARIA-POLOTAN_PORK-BELLY_FILIPPINO_VEG-CURRY_DEP-COOKBOOK_MARCH-2021-14-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eMaria Lourdes Polotan\u003c\/strong\u003e grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/mamalindasto\"\u003e@mamalindasto\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e@lamibymamalindas\u003c\/a\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508292856,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Mama_Lindas_Corned_Beef_Hash_20211101-Large.jpg?v=1754320304"},{"product_id":"12pm-mothers-day-brunch-filipino-fiesta","title":"COOKING CLASS: [12pm] MOTHER'S DAY BRUNCH: Filipino Fiesta","description":"\u003ch2\u003e10am \u0026amp; 12pm SOLD OUT - a few tickets left for the \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e seating\u003c\/h2\u003e \u003cstrong\u003eMaria Polotan\u003c\/strong\u003e probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her \u003ca href=\"https:\/\/thedepanneur.ca\/event\/pick-up-mama-lindas-filipino-food-by-maria-polotan\/\"\u003e2020 Brunch residency at The Dep\u003c\/a\u003e, and then to \u003ca href=\"https:\/\/www.lamitoronto.com\/\"\u003eLami\u003c\/a\u003e, her East end brunch pop-up. All I can say is if you have not had the chance to try \u003cem\u003esilog\u003c\/em\u003e, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (\u003cem\u003eNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\"\u003eSanagan's\u003c\/a\u003e, and uses gluten-free soy sauce throughout.) \u003c\/em\u003eSince this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with \u003cstrong\u003ethree 2-hour family-style seatings: \u003ca href=\"https:\/\/thedepanneur.ca\/event\/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e10am\u003c\/a\u003e, 12pm and \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e\u003c\/strong\u003e. ----- \u003cstrong\u003eWelcome Drink: Calamansi Mimosa\u003c\/strong\u003e A Filipino twist on the Mother's Day classic: sweet orange and tangy \u003cem\u003ecalamansi\u003c\/em\u003e (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \u003cstrong\u003eSilog Platter \u003c\/strong\u003e Start with a big platter of garlic fried rice garnished with cilantro drizzle, garlic vinegar and homemade \u003cem\u003eachara (\u003c\/em\u003epickled green papaya) for the table \u003cem\u003eserved with\u003c\/em\u003e \u003cstrong\u003eLonganisa Bisaya \u003c\/strong\u003e Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria's local version uses maple syrup!) \u003cstrong\u003eCorned Beef Hash \u003c\/strong\u003e Homemade corned beef brisket sautéed with garlic, yellow and green onions and potatoes \u003cem\u003e–or–\u003c\/em\u003e \u003cstrong\u003eVegan Adobo\u003c\/strong\u003e Tofu, mushrooms and greens in a savoury-sweet garlic soy braise. \u003cem\u003etopped with \u003c\/em\u003e \u003cstrong\u003eSunny Duck Egg\u003c\/strong\u003e or 2 regular eggs (optional) \u003cem\u003eand then finish off with \u003c\/em\u003e \u003cstrong\u003eBiko\u003c\/strong\u003e A sticky and sweet rice cake topped with \u003cem\u003elatik\u003c\/em\u003e, a gooey coconut-caramel glaze. \u003cem\u003eBottomless coffee or tea included\u003c\/em\u003e ----- \u003cstrong\u003e$39 \u003c\/strong\u003e+HST \u003cem\u003e(Kids under 12 eat for 1\/2 price!)\u003c\/em\u003e \u003cstrong\u003eSeatings available at \u003ca href=\"https:\/\/thedepanneur.ca\/event\/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e10am\u003c\/a\u003e, 12pm, and \u003ca href=\"https:\/\/thedepanneur.ca\/event\/2pm-mothers-day-%E2%80%A6by-maria-polotan\/\"\u003e2pm\u003c\/a\u003e\u003c\/strong\u003e ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e\u003cimg class=\"alignleft wp-image-143794 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/MARIA-POLOTAN_PORK-BELLY_FILIPPINO_VEG-CURRY_DEP-COOKBOOK_MARCH-2021-14-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eMaria Lourdes Polotan\u003c\/strong\u003e grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/mamalindasto\"\u003e@mamalindasto\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e@lamibymamalindas\u003c\/a\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508325624,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Mama_Lindas_Corned_Beef_Hash_20211101-Large_76ceb59a-8f45-40f2-9b97-578076820178.jpg?v=1754320307"},{"product_id":"2pm-mothers-day-brunch-filipino-fiesta","title":"COOKING CLASS: [2pm] MOTHER'S DAY BRUNCH: Filipino Fiesta","description":"\u003cstrong\u003eMaria Polotan\u003c\/strong\u003e probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her \u003ca href=\"https:\/\/thedepanneur.ca\/event\/pick-up-mama-lindas-filipino-food-by-maria-polotan\/\"\u003e2020 Brunch residency at The Dep\u003c\/a\u003e, and then to \u003ca href=\"https:\/\/www.lamitoronto.com\/\"\u003eLami\u003c\/a\u003e, her East end brunch pop-up. All I can say is if you have not had the chance to try \u003cem\u003esilog\u003c\/em\u003e, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (\u003cem\u003eNote: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\"\u003eSanagan's\u003c\/a\u003e, and uses gluten-free soy sauce throughout.) \u003c\/em\u003eSince this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with \u003cstrong\u003ethree 2-hour family-style seatings: \u003ca href=\"https:\/\/thedepanneur.ca\/event\/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e10am\u003c\/a\u003e, \u003ca href=\"https:\/\/thedepanneur.ca\/event\/12pm-mothers-day%E2%80%A6by-maria-polotan\/\"\u003e12pm\u003c\/a\u003e and 2pm\u003c\/strong\u003e. ----- \u003cstrong\u003eWelcome Drink: Calamansi Mimosa\u003c\/strong\u003e A Filipino twist on the Mother's Day classic: sweet orange and tangy \u003cem\u003ecalamansi\u003c\/em\u003e (Philippine lime) juice mixed with sparkling wine. (Also available non-alcoholic) \u003cstrong\u003eSilog Platter \u003c\/strong\u003e Start with a big platter of garlic fried rice garnished with cilantro drizzle, garlic vinegar and homemade \u003cem\u003eachara (\u003c\/em\u003epickled green papaya) for the table \u003cem\u003eserved with\u003c\/em\u003e \u003cstrong\u003eLonganisa Bisaya \u003c\/strong\u003e Lightly sweet homemade skinless pork sausages in Visayan (central Philippines) style (Maria's local version uses maple syrup!) \u003cstrong\u003eCorned Beef Hash \u003c\/strong\u003e Homemade corned beef brisket sautéed with garlic, yellow and green onions and potatoes \u003cem\u003e–or–\u003c\/em\u003e \u003cstrong\u003eVegan Adobo\u003c\/strong\u003e Tofu, mushrooms and greens in a savoury-sweet garlic soy braise. \u003cem\u003etopped with \u003c\/em\u003e \u003cstrong\u003eSunny Duck Egg\u003c\/strong\u003e or 2 regular eggs (optional) \u003cem\u003eand then finish off with \u003c\/em\u003e \u003cstrong\u003eBiko\u003c\/strong\u003e A sticky and sweet rice cake topped with \u003cem\u003elatik\u003c\/em\u003e, a gooey coconut-caramel glaze. \u003cem\u003eBottomless coffee or tea included\u003c\/em\u003e ----- \u003cstrong\u003e$39 \u003c\/strong\u003e+HST \u003cem\u003e(Kids under 12 eat for 1\/2 price!)\u003c\/em\u003e \u003cstrong\u003eSeatings available at \u003ca href=\"https:\/\/thedepanneur.ca\/event\/10am-mothers-day-brunch-filipino-fiesta-by-maria-polotan\/\"\u003e10am\u003c\/a\u003e, \u003ca href=\"https:\/\/thedepanneur.ca\/event\/12pm-mothers-day%E2%80%A6by-maria-polotan\/\"\u003e12pm\u003c\/a\u003e, and 2pm\u003c\/strong\u003e ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e\u003cimg class=\"alignleft wp-image-143794 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/MARIA-POLOTAN_PORK-BELLY_FILIPPINO_VEG-CURRY_DEP-COOKBOOK_MARCH-2021-14-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eMaria Lourdes Polotan\u003c\/strong\u003e grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/mamalindasto\"\u003e@mamalindasto\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e@lamibymamalindas\u003c\/a\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508358392,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Mama_Lindas_Corned_Beef_Hash_20211101-Large_8991f136-5288-4e50-bbac-a787c0324439.jpg?v=1754320310"},{"product_id":"cooking-class-classic-roman-pasta-4-ways-with-chef-anthony-sestito","title":"COOKING CLASS: Classic Roman Pasta 4 Ways with Chef Anthony Sestito","description":"Join Chef \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e for hands-on journey through four classics of Roman pasta: \u003cem\u003eCacio e Pepe, Carbonara, Alla Gricia, and Alfredo\u003c\/em\u003e. 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. Everyone will prepare a batch of fresh tagliatelle or spaghetti, and from there will be guided through the nuances of each sauce — exploring techniques, ingredients, and the subtle differences that define each recipe. Rather than individual cooking stations, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the spirit of Roman cooking, where you can compare, contrast and choose your favourite recipe. A relaxed, informative, and delicious way to get hands-on with Italy’s most iconic pasta traditions. ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508718840,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/carbonara.jpg?v=1754320316"},{"product_id":"cooking-class-gnocchi-from-scratch-with-laura-guanti","title":"COOKING CLASS: Gnocchi from Scratch with Laura Guanti","description":"\u003cem\u003eGnocchi\u003c\/em\u003e are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch, once you know how. \u003cstrong\u003eLaura Guanti\u003c\/strong\u003e will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular \u003cstrong\u003ewhite potato gnocchi\u003c\/strong\u003e, a \u003cstrong\u003egreen spinach gnocchi\u003c\/strong\u003e, and \u003cstrong\u003eblack squid ink gnocchi!\u003c\/strong\u003e The gnocchi will be served with some complementary sauces — \u003cstrong\u003epistachio, cream and Gorgonzola sauce\u003c\/strong\u003e for the spinach, and a \u003cstrong\u003elight cherry tomato sauce\u003c\/strong\u003e for the squid ink — and participants can take home any extras they make. If time permits, we might be able to touch on a slightly fancier cousin, \u003cem\u003e\u003cstrong\u003egnudi,\u003c\/strong\u003e\u003c\/em\u003e where potato is replaced with fresh ricotta cheese. ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/bellantievents\/\"\u003e\u003cimg class=\"alignleft wp-image-144050 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/05\/LAURA-GUANTI-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eLaura Guanti\u003c\/strong\u003e graduated from George Brown before completing a post-graduate program of Italian Cuisine, which involved travelling to Italy, studying in Emilia Romagna (home of some of Italy’s best pasta), and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering \u0026amp; events company called \u003ca href=\"https:\/\/www.bellantievents.com\/\"\u003e\u003cstrong\u003eBellanti Events\u003c\/strong\u003e\u003c\/a\u003e, where she draws from her teachings \u0026amp; Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does! \u003ca href=\"https:\/\/www.instagram.com\/bellanti.events\/\"\u003e@bellanti.events\u003c\/a\u003e ----- Every Week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Workshops at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508817144,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/gnocchi-di-patate-ev.jpg?v=1754320322"},{"product_id":"cooking-class-herbal-alchemy-mocktails-shrubs-and-infused-vinegars","title":"COOKING CLASS: Herbal Alchemy: Mocktails, Shrubs and Infused Vinegars","description":"Sophisticated and delicious non-alcoholic drinks are probably one of the biggest food trends going ; it is now possible to create healthy alternatives through creative substitutions of ingredients and techniques. Jump on board and learn how to elevate your beverage repertoire with these exciting new concoctions at this fun and friendly mocktail party! \u003cstrong\u003eOlga Galperin\u003c\/strong\u003e of \u003ca href=\"https:\/\/nurtur.ca\/\"\u003eNurtur Health\u003c\/a\u003e, purveyor of handcrafted beauty and wellness botanical products, leads this workshop featuring three healthy and versatile preparations that will enhance your pantry or bar, and also make unique gifts for friends and family. This hands-on class will guide through the process of creating \u003cstrong\u003eherb-infused vinegars\u003c\/strong\u003e, crafting flavourful \u003cstrong\u003efruit shrubs\u003c\/strong\u003e (fruit \u0026amp; vinegar-based syrups), and how to turn them into a range of \u003cstrong\u003edelightful non-alcoholic cocktails and beverages\u003c\/strong\u003e. These artisanal products add depth and complexity to dishes and beverages, elevating everyday meals and drinks while adding nutritional value, supporting gut health and overall wellness. Five recipes will be demonstrated: a strawberry tops vinegar with hibiscus and rose hips, a herb-infused vinegar glaze for drizzling, a hawthorn strawberry shrub, as well as 2 fabulous cocktails: a Strawberry Basil Smash and Mumbai Mule. Participants will take home 1 pre-made herbal vinegar and 1 shrub in provided jars. Let’s face it: Mocktails are almost as expensive as cocktails, whether you’re purchasing at a bar or restaurant, or buying bottles of ‘spirits’ for home mixology. Why not learn to make your own from scratch to save money, boost your health and wow your guests?! ----- \u003cstrong\u003eOlga Galperin\u003c\/strong\u003e is the founder of \u003ca href=\"https:\/\/nurtur.ca\/\"\u003eNurtur Health\u003c\/a\u003e, a botanical skincare brand that creates whole plant beauty, self-care, and apothecary products. She handcrafts herbal oil extracts using natural, organic and locally wildcrafted plants and transforms them into products that honour nature, efficacy and sustainability. With her background in education and herbalism, she enjoys helping people build confidence in creating their own topical and culinary herbal preparations at home while fostering a deeper connection to natural wellness practices. \u003ca href=\"https:\/\/www.instagram.com\/nurturhealth\/\"\u003e@nurturhealth\u003c\/a\u003e ----- Every week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508915448,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/mocktail.jpg?v=1754320328"},{"product_id":"cooking-class-roman-street-food","title":"COOKING CLASS: Roman Street Food","description":"Dive into the flavours of Rome’s most beloved street bites — humble, honest, and packed with flavour. This hands-on class brings together simple ingredients and traditional techniques to recreate the kind of food one might grab from a local bakery in Rome, or snack on wandering through a Roman piazza. Join Italian cook \u003cstrong\u003eErica Foffi\u003c\/strong\u003e for this exploration of some of Rome’s most iconic street food dishes. ----- \u003cem\u003e\u003cstrong\u003eSupplì al Telefono \u003c\/strong\u003e\u003c\/em\u003eBeloved Roman rice croquettes filled with tomato and mozzarella. Erica will demonstrate how to prepare the risotto base, and then guide you through shaping your own \u003cem\u003esupplì\u003c\/em\u003e to take home. \u003cem\u003e\u003cstrong\u003ePanzanella \u003c\/strong\u003e\u003c\/em\u003eA refreshing bread salad with juicy tomatoes, cucumbers, onion and basil, a summertime staple always present on Roman tables. \u003cem\u003e\u003cstrong\u003eFrittata di asparagi \u003c\/strong\u003e\u003c\/em\u003eA seasonal Roman classic made with asparagus, eggs, and Parmigiano, baked until golden and sliced to share. \u003cem\u003e\u003cstrong\u003eCiambelline al vino \u003c\/strong\u003e\u003c\/em\u003eCrunchy Roman cookies made with wine and olive oil, brought by Erica to end the class on a sweet note. All dishes are vegetarian. Participants will work in pairs and small groups, and leave with recipes and a full belly! ----- \u003cem\u003e\u003cstrong\u003eErica Foffi \u003c\/strong\u003e\u003c\/em\u003ewas born and raised in Rome, where cooking was part of daily life, a way to connect, celebrate, and show love. After moving to Toronto, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple, honest food made with care, from street food classics to handmade pastas, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \u003ca href=\"https:\/\/www.instagram.com\/cookingwitherica_\/\"\u003e@cookingwitherica_\u003c\/a\u003e \u003ca href=\"https:\/\/ericaitaliancookin.wixsite.com\/mysite\"\u003ehttps:\/\/ericaitaliancookin.wixsite.com\/mysite\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/span\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508980984,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/DSCN7084.jpg?v=1754320334"},{"product_id":"cooking-class-intro-to-whole-animal-butchery","title":"COOKING CLASS: Intro to Whole Animal Butchery","description":"\u003cp\u003eBreaking down a whole animal is not only more cost-effective than buying pre-cut parts, but it give you much more control over the resulting cuts, allowing you to optimize them for specific dishes. Join \u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e for an in-depth introduction to whole-animal butchery. This hands-on, day-long workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl.\u003c\/p\u003e\n\u003cp\u003eWe’ll start with an introduction to butchering \u003cstrong\u003ewhole chicken\u003c\/strong\u003e. Everyone will get hands-on experience learning how break down a chicken into it’s component parts, and there will be a demonstration of some more advanced techniques like deboning, Frenched breasts, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a \u003cstrong\u003ewhole fish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe’ll then break for lunch made from some of the fresh chicken and fish we’ve just prepared. After lunch we head back to the work table to break down a whole animal (either a \u003cstrong\u003ewhole deer, lamb, \u003c\/strong\u003eor\u003cstrong\u003e pig\u003c\/strong\u003e, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts, as well as some more specific types of cuts.\u003c\/p\u003e\n\u003cp\u003eThere will be demo and discussion of the best applications of different cuts, from steaks and roasts to ground meat and sausage, as well as more advanced techniques like removing silver skin, Frenching ribs, and preparing scallopini. All participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes. \u003cbr\u003e\u003cbr\u003e----- \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e is of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur's monthly \u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-indigenous-food-lab-by-chef-taylor-parker-2\/\"\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e\u003c\/a\u003e dinner. Taylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs \u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e focused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of \u003ca href=\"https:\/\/www.for4gedcandleco.ca\"\u003eFor4ged Candle Company\u003c\/a\u003e in Brantford, Ontario. \u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e---- \u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"tribe-events tribe-common\"\u003e\n\u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tribe-events tribe-common\"\u003e\n\u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509308664,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/local_parts_mural_3_jpg.webp?v=1754320362"},{"product_id":"cooking-class-ethiopian-injera-by-asmait-merhatsion-2","title":"COOKING CLASS: Ethiopian Injera by Asmait Merhatsion","description":"\u003cp\u003eAnyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft, springy\u003cspan\u003e \u003c\/span\u003e\u003cem\u003einjera\u003c\/em\u003e, a fermented sourdough flatbread, is the centre of the meal.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInjera\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis made with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eteff,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ea tiny, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round i\u003cem\u003enjera\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003elines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain, it is also used in baking, porridges, and also to brew beer and other beverages.\u003c\/p\u003e\n\u003cp\u003eIn this fun, hands-on workshop\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAsmait Merhatsion\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ewill introduce participants to the process of making injera from scratch, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy, bubbly texture, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emogogo\u003c\/em\u003e, a traditional round griddle. Participants will also learn how to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eshiro\u003c\/em\u003e, a thick paste of chickpea flour cooked with a blend of spices, ginger, garlic, onion, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAsmait Merhatsion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas born in Eritrea, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world, making dishes together every weekend as an extra income source for her family. Here in Canada, she graduated from Newcomer Kitchen’s food entrepreneurship program, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46678806266104,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/injera.jpg?v=1754320196"},{"product_id":"cooking-class-full-day-croissants-viennoiserie-intensive-1","title":"COOKING CLASS: Full-Day Croissants \u0026 Viennoiserie Intensive","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efor a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCroissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBrioches.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWorking with some pre-made doughs, as well as making your own dough from scratch, will give participants a chance to get hands-on experience with every step of the croissant-making process, an opportunity to make a variety of classic pastries that will be baked off in class, as well as prepare additional dough to be taken home to be finished, baked or frozen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46678905880824,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Viennoiserie.jpg?v=1752203342"},{"product_id":"cooking-class-intro-to-whole-animal-butchery-1","title":"COOKING CLASS: Intro to Whole Animal Butchery","description":"\u003cp\u003eBreaking down a whole animal is not only more cost-effective than buying pre-cut parts, but it give you much more control over the resulting cuts, allowing you to optimize them for specific dishes. Join \u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e for an in-depth introduction to whole-animal butchery. This hands-on workshop will cover the techniques and cuts for three primary types of animal encountered in the kitchen: quadrupeds, fish and fowl.\u003c\/p\u003e\n\u003cp\u003eWe’ll start with an introduction to butchering \u003cstrong\u003ewhole chicken\u003c\/strong\u003e. Everyone will get hands-on experience learning how break down a chicken into it’s component parts, and there will be a demonstration of some more advanced techniques like deboning, Frenched breasts, and wing lollipops. We’ll follow up with a fish butchery demonstration with an opportunity for everyone to learn how to fillet and debone a \u003cstrong\u003ewhole fish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe’ll then break for a snack made from some of the fresh chicken and fish we’ve just prepared. Then we head back to the work table to break down a whole animal (either a \u003cstrong\u003ewhole deer, lamb, \u003c\/strong\u003eor\u003cstrong\u003e pig\u003c\/strong\u003e, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts, as well as some more specific types of cuts.\u003c\/p\u003e\n\u003cp\u003eThere will be demo and discussion of the best applications of different cuts, from steaks and roasts to ground meat and sausage, as well as more advanced techniques like removing silver skin, Frenching ribs, and preparing scallopini. All participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes. \u003cbr\u003e\u003cbr\u003e----- \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e is of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur's monthly \u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-indigenous-food-lab-by-chef-taylor-parker-2\/\"\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e\u003c\/a\u003e dinner. Taylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs \u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e focused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of \u003ca href=\"https:\/\/www.for4gedcandleco.ca\"\u003eFor4ged Candle Company\u003c\/a\u003e in Brantford, Ontario. \u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e \u003cbr\u003e\u003cbr\u003e---- \u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"tribe-events tribe-common\"\u003e\n\u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tribe-events tribe-common\"\u003e\n\u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46679047569656,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/local_parts_mural_3_jpg.webp?v=1754320362"},{"product_id":"cooking-class-taste-of-the-philippines-by-maria-polotan","title":"COOKING CLASS: Taste of The Philippines by Maria Polotan","description":"\u003carticle class=\"post-entry post-entry-type-standard post-entry-143807 post-loop-2 post-parity-even single-small  post-143807 tribe_events type-tribe_events status-publish has-post-thumbnail hentry tribe_events_cat-workshops cat_workshops\"\u003e\n\u003cdiv class=\"entry-content-wrapper clearfix standard-content\"\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cp\u003e\u003cstrong\u003eMaria Polotan\u003c\/strong\u003e probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s, her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up.\u003c\/p\u003e\n\u003cp\u003eSince then she has become a familiar figure the Dep kitchen, with numerous popular \u003cem\u003ekamayan \u003c\/em\u003edinners and memorable pop-up events, as well as being a contributor to the award winning Depanneur Cookbook. Today she shares some her secrets of authentic Filipino cooking in a fun, hands-on cooking class.\u003cbr\u003e-----\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cfooter class=\"entry-footer\"\u003e\u003c\/footer\u003e\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eKinilaw na Isda\u003cbr\u003e\u003c\/strong\u003eChunks of market fresh sashimi-grade fish, julienne of ginger, shallots, chilies, and daikon, quickly tossed in \u003cem\u003esukang tuba\u003c\/em\u003e (coconut sap vinegar) and lime dressing.\u003c\/p\u003e\n\u003cp\u003eWhile similar to ceviche, \u003cem\u003eKinilaw\u003c\/em\u003e — the act of “cooking” by adding souring agent, be it vinegar or the myriad of sour fruits abundant in the islands to a raw ingredient, most often fish — is the oldest recorded cooking method in the Philippines. Long before the Spanish colonized the islands, the Chinese and Indians came to trade, indigenous peoples of the islands developed this way of cooking that remains today one of the best ways to prepare and eat fish and seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKalabasa są Gata\u003cbr\u003e\u003c\/strong\u003eAsian squash simmered until tender in a coconut milk broth flavoured with lemongrass, ginger, garlic, chilies and cilantro. Available with or without shrimp\u003c\/p\u003e\n\u003cp\u003eGrowing up in a region where coconut was abundant, coconut was a regular feature in my family’s kitchen. My mother and aunt would cook everything from meats to fish to all kinds of vegetables in coconut. For a long time, \u003cem\u003ekalabasa sa gata\u003c\/em\u003e was the only way I would eat squash as a child. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMais Con Hielo \u003cem\u003e(Sweet Corn and Ice)\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eLayers of sweet corn, sweetened coconut cream and shaved ice.\u003c\/p\u003e\n\u003cp\u003eWhile everyone raves about \u003cem\u003ehalo-halo, mais con hielo\u003c\/em\u003e is my favourite shaved ice dessert, especially on a hot summer day. The sweet-savoury taste of corn is the perfect counterpart for the richness of coconut cream. And of course the shaved ice... the best way to beat summer heat!\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaria Lourdes Polotan\u003c\/strong\u003e grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/mamalindasto\"\u003e@mamalindasto\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas\"\u003e@lamibymamalindas\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: ad8e3783-ed1c-4eb4-90e7-a3cae0713056 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46681917358328,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/MARIA_POLOTAN_PORK_BELLY_FILIPPINO_VEG_CURRY_DEP_COOKBOOK_MARCH_2021-10.jpg?v=1776104074"},{"product_id":"cooking-class-fermented-hot-sauce-by-rebekka-hutton-alchemy-pickle-company","title":"COOKING CLASS: Fermented Hot Sauce by Rebekka Hutton","description":"\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003eNaturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. This process, known as Lacto-fermentation, naturally preserves the ingredients and provides the familiar sour taste in sauerkraut, yogurt, and sour pickles. No heat or vinegar is used, the resulting ferment is teeming with healthy probiotic flora, and the vitamins and digestive enzymes are retained.\u003c\/p\u003e\n\u003cp\u003eIn this hands-on workshop\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eRebbeka Hutton\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/alchemypicklecompany.ca\/\"\u003eAlchemy Pickle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewill cover all of your pickle and fermentation questions while you prepare your own custom hot sauce for you to ferment at home. \u003c\/p\u003e\n\u003cp\u003eExpect to take home at least two hot sauce variations of flavours you create yourself! Seasonal, local organic produce, and jars will be provided. We will be sourcing most of the ingredients from the farmers market a few days before the workshop, so it’s hard to know what will be available, but in the very least we will have a few kinds of fruits, several types of hot and sweet peppers, fresh and dried herbs and spices, and fresh garlic. Feel free to bring along any special ingredients or jars you’d like to use.\u003c\/p\u003e\n\u003cp\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRebekka Hutton\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the pickle maker and owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/alchemypicklecompany.ca\/\"\u003eAlchemy Pickle Company\u003c\/a\u003e. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Canada. Her experience as a cook, program facilitator, fundraiser, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles, sauerkraut and kimchi, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/alchemypicklecompany\"\u003e@alchemypicklecompany\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46698203939064,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/ALCHEMYPICKLEHOTSAUCE_REBEKKAHHUTTON__DEPCOOKBOOK_KH-4.jpg?v=1755122739"},{"product_id":"cooking-class-kombucha-by-rebekka-hutton-alchemy-pickle-company","title":"COOKING CLASS: Kombucha by Rebekka Hutton","description":"\u003cp\u003e\u003cem\u003eKombucha\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast — becomes tangy, lightly sparkling, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings, sugar levels, and carbonation of this exceptionally healthy beverage. As a bonus, you save money and can drink more kombucha!\u003c\/p\u003e\n\u003cp\u003eIn this hands-on class,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eRebekka Hutton\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/alchemypicklecompany.ca\/\"\u003eAlchemy Pickle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ewill walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.\u003c\/p\u003e\n\u003cp\u003eFor those keen to jump into kombucha brewing, Rebekka can optionally provide the following items on request:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003elarger brewing jars: 2L ($5) or 4L ($10)\u003c\/li\u003e\n\u003cli\u003ea healthy SCOBY ($20, but not required)\u003c\/li\u003e\n\u003cli\u003ea copy of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.amazon.ca\/Big-Book-Kombucha-Flavoring-Fermented\/dp\/161212433X\"\u003eThe Big Book of Kombucha\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eby Hannah Crum ($30)\u003c\/li\u003e\n\u003cli\u003eadditional organic tea in bulk (BYO container, price TBD).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRebekka Hutton\u003c\/strong\u003e\u003cspan\u003e is the pickle maker and owner of \u003c\/span\u003e\u003ca href=\"https:\/\/alchemypicklecompany.ca\/\"\u003eAlchemy Pickle Company\u003c\/a\u003e\u003cspan\u003e. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Canada. Her experience as a cook, program facilitator, fundraiser, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles, sauerkraut and kimchi, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/alchemypicklecompany\"\u003e@alchemypicklecompany\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46698234315000,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/kombucha2.jpg?v=1755122993"},{"product_id":"cooking-class-roman-street-food-by-erica-foffi","title":"COOKING CLASS: Roman Street Food by Erica Foffi","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStep into the streets of Rome with Italian cook \u003c\/span\u003e\u003cstrong\u003eErica Foffi\u003c\/strong\u003e\u003cspan\u003e and discover the simple, honest flavours that have been feeding the city for generations. These are the recipes you’d find in tiny neighbourhood shops, in the streets, or enjoyed standing at a busy market counter. This is food that tastes like home and tells a story with every bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this hands-on class, you’ll master:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSupplì al telefono \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCrispy rice croquettes with a molten mozzarella centre, so named for the long, stretchy cheese “telephone wires” that appear when you take a bite\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePanzanella\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA refreshing bread salad with tomatoes, cucumber, onion, and basil, the perfect way Romans turn day-old bread into summer perfection\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFrittata di zucchini e menta \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBaked with eggs, zucchini, and Parmigiano, a light, fragrant dish that’s a staple in Roman kitchens during the warm months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCiambelline al vino\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCrunchy cookies made with wine and olive oil — the kind of rustic treat you might find at a countryside bakery, meant to be dipped in a glass of wine or coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAll dishes are vegetarian. Participants will work in pairs and small groups, and leave with recipes and full bellies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eErica Foffi\u003c\/strong\u003e\u003cspan\u003e was born and raised in Rome, where cooking was part of daily life, a way to connect, celebrate, and show love. After moving to Toronto, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHer classes are hands-on, welcoming, and rooted in tradition. Erica focuses on simple, honest food made with care, from street food classics to handmade pastas, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInstagram: @cookingwitherica_\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWebsite: \u003c\/span\u003e\u003ca href=\"https:\/\/ericaitaliancookin.wixsite.com\/mysite\"\u003e\u003cspan\u003ehttps:\/\/ericaitaliancookin.wixsite.com\/mysite\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery week, \u003c\/span\u003e\u003cspan\u003eThe Depanneur\u003c\/span\u003e\u003cspan\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e\u003cspan\u003e@thedepanneur\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46712331567352,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/DSCN7084_be1b54d1-645e-4b8a-94a2-a71a35c6cad7.jpg?v=1756148282"},{"product_id":"neapolitan-flavours","title":"COOKING CLASS: Neapolitan Flavours by Erica Foffi","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBring the vibrant heart of Naples into your kitchen with a menu that celebrates the city’s passion for bold, generous cooking. These are the kinds of dishes you’d find at a Sunday family table in Naples — colourful, comforting, and made for sharing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this hands-on class, you’ll learn to make:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCaponata Napoletana \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA sweet-and-sour mix of eggplant, peppers, olives, and capers, bursting with southern sunshine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFrittata di Spaghetti\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA golden pasta pie made from leftover spaghetti, eggs, and cheese, a beloved dish born from the Neapolitan talent for never letting good food go to waste\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCrocchette di Patate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFluffy potato croquettes with a gooey cheese centre and a crispy golden crust, irresistible from the very first bite\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eParticipants will work in pairs and small groups, and leave with recipes, new skills, and the flavours of Naples to recreate at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e--\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eErica Foffi\u003c\/strong\u003e\u003cspan\u003e was born and raised in Rome, where cooking was part of daily life, a way to connect, celebrate, and show love. After moving to Toronto, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHer classes are hands-on, welcoming, and rooted in tradition. Erica focuses on simple, honest food made with care, from street food classics to handmade pastas, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInstagram: @cookingwitherica_\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWebsite: \u003c\/span\u003e\u003ca href=\"https:\/\/ericaitaliancookin.wixsite.com\/mysite\"\u003e\u003cspan\u003ehttps:\/\/ericaitaliancookin.wixsite.com\/mysite\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery week, \u003c\/span\u003e\u003cspan\u003eThe Depanneur\u003c\/span\u003e\u003cspan\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e\u003cspan\u003e@thedepanneur\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46712382095608,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/frittatadipasta.jpg?v=1755459036"},{"product_id":"cooking-class-sicilian-festa-by-erica-foffi","title":"COOKING CLASS: Sicilian Festa by Erica Foffi","description":"\u003cp\u003eCelebrate the colours and flavours of Sicily with three dishes that capture the island’s rich culinary heritage. This is food full of sunshine and tradition — recipes that have travelled through generations and still bring people together around the table.\u003c\/p\u003e\n\u003cp\u003eIn this hands-on class, you’ll prepare:\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCaponata\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eThe classic Sicilian sweet-and-sour eggplant dish with celery, capers, and vinegar, a perfect balance of bold flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eArancini\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eGolden fried rice balls with ragù, mozzarella, and seasonal fillings — the street food royalty of Sicily. \u003cem\u003e(Vegetarian variation available)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCannoli\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003eCrisp pastry shells filled with sweet ricotta cream and decorated with candied fruit or chocolate. Learn how to make an amazing ricotta cream and decorate your cannoli.\u003c\/p\u003e\n\u003cp\u003eParticipants will work in pairs and small groups, and leave with recipes, confidence, and a little piece of Sicily in their hearts.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eErica Foffi \u003c\/strong\u003ewas born and raised in Rome, where cooking was part of daily life, a way to connect, celebrate, and show love. After moving to Toronto, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food.\u003c\/p\u003e\n\u003cp\u003eHer classes are hands-on, welcoming, and rooted in tradition. Erica focuses on simple, honest food made with care, from street food classics to handmade pastas, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/cookingwitherica_\/\"\u003e@cookingwitherica_\u003c\/a\u003e  |  \u003ca href=\"https:\/\/ericaitaliancookin.wixsite.com\/mysite\"\u003eericaitaliancookin.wixsite.com\u003c\/a\u003e\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003eEvery week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/?hl=en\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46712420434168,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/cannoli.jpg?v=1768852356"},{"product_id":"cooking-class-tunisian-tea-party-by-fatima-khlifi","title":"COOKING CLASS: Tunisian Tea Party by Fatima Khlifi","description":"\u003cp\u003e\u003cspan\u003eIn Tunisia, hospitality is often expressed through tea and sweets — rituals of welcome, sharing, and celebration. This class invites you into the heart of a Tunisian tea party, where delicate pastries, warm breads, and fragrant teas come together to create an unforgettable experience.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHosted by culinary enthusiast and educator Fatima Khlifi, this hands-on session highlights traditional recipes that showcase Tunisia’s rich blend of Mediterranean and Berber culinary traditions. Participants will roll dough, fold pastries, and simmer sweet hazelnut bouza (a sweet, cream dessert) while learning the stories behind each dish.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAs is the Tunisian way, the afternoon will culminate with a tea service where everyone sits down to enjoy the dishes they have helped to prepare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e——\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThé à la menthe aux pignons \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA signature Tunisian drink: sweet green tea infused with fresh mint leaves, served with pine nuts floating on top. Guests will learn how to brew and balance the perfect tea — strong, fragrant, and refreshingly sweet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Brik à l’Œuf au Thon \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerhaps Tunisia’s most iconic snack: thin pastry filled with tuna, potato, parsley, and a raw egg, folded carefully and fried until golden. There’s even an old Tunisian saying: if you can eat a brik without spilling any yolk, you’re ready for marriage!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKhobz Tabouna à la Poêle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA rustic, pan-cooked flatbread traditionally baked in clay ovens. Here, we’ll prepare it on the stovetop and serve it with the best Tunisian olive oil and fiery harissa (a North African chili paste) — the essential table companions of any Tunisian meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Bouza aux Noisettes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA creamy, chilled semolina-based dessert infused with hazelnuts — rich, velvety, and lightly sweetened. A true Tunisian comfort treat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Samsa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGolden triangular pastries filled with almonds and sesame, fried until crisp, and glazed in honey. A festive sweet that always makes its appearance at celebrations!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e--\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFatima Khlifi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis passionate about cooking and technology. A French teacher who grew up surrounded by a diverse world of food, she loves to discover, and rediscover, gastronomic ideas. She enjoys sharing family recipes and exploring North African gastronomy through pop-up food events, and fun virtual or face-to-face cooking classes. Fatima is also works with Thermomix to develop recipes and promote the remarkable capabilities of their kitchen tools. You can follow her on Facebook and instagram\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/faticookinmix_canada\/\"\u003e@faticookinmix_canada\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Workshops at The Depanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46727660404984,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/tunisiatea2.jpg?v=1755929647"},{"product_id":"cooking-class-venison-butchery","title":"COOKING CLASS: Venison Butchery by Chef Taylor Parker","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Canada, venison butchery is a tradition deeply rooted in the land and history of its people, particularly Indigenous communities. For thousands of years, Indigenous nations such as the Anishinaabe, Cree, Dene, and Mi'kmaq have hunted deer, moose, and caribou not only for sustenance but as a way to maintain spiritual and communal connections to the land. The act of butchering a deer is not merely about processing meat; it is a sacred practice involving respect, gratitude, and knowledge passed down through generations.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn traditional Indigenous practices, every part of the animal is used. The meat provides food; the hide becomes clothing, drums, or shelter; the bones are used for tools; and the sinew is made into thread. This holistic approach reflects a worldview where humans are caretakers of the land, and waste is seen as a sign of disrespect to the animal and the Creator. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn rural and northern Canadian communities, especially where grocery store access is limited, venison remains an essential source of nutrition. Hunters typically butcher deer themselves, using techniques adapted from both Indigenous and settler traditions. Field dressing is done immediately to preserve meat quality, followed by skinning, quartering, and careful trimming. Knowledge of how to properly butcher a deer—how to locate muscle groups, remove sinew, and prepare cuts like tenderloin, flank, and shoulder—remains critical. Smoking, drying, and preserving venison into jerky or pemmican are still common, bridging past and present methods.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era of environmental concern and cultural revitalization, venison butchery serves as a powerful symbol of sustainability, self-reliance, and heritage, connecting people to their ancestors, the land, and the seasons. As more Canadians look to local food sources and reconnection with nature, the Indigenous approach to venison butchery offers a valuable model of respect, skill, and stewardship.\u003c\/span\u003e\u003cb id=\"docs-internal-guid-25a8af50-7fff-673a-553e-57da84ab5cb6\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJoin \u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e for an in-depth introduction to venison butchery. This hands-on workshop will cover the techniques and cuts for processing a whole deer, including primal cuts, specialty cuts, ground meat and sausage. Participants will take home generous, vacuum-sealed portions of the meats they prepared in class, along with notes and recipes.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNB:\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/strong\u003eThis class will be working with a whole deer hunted by members of the local indigenous community and a portion of the meat and proceeds will be directed to them. The class fee is for the teaching and demonstration purposes only, and any meat consumed or otherwise provided is a gift shared with the participants; Canadian law still prohibits Indigenous communities from selling the game they hunt. Importantly, the class will be predicated on the success and timing of the hunt; nature is capricious and unpredictable, and will depend on a suitable animal being caught within a viable window to work with it in class. In the event that no animal is available, the class will be rescheduled, or guests refunded.\u003cbr\u003e\u003c\/em\u003e—–\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  \u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-indigenous-food-lab-by-chef-taylor-parker-2\/\"\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003edinner.\u003c\/p\u003e\n\u003cp\u003eTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efocused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.for4gedcandleco.ca\/\"\u003eFor4ged Candle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Brantford, Ontario.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46821954158840,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/venison-processing-chart-1200x800.jpg?v=1757338916"},{"product_id":"cooking-class-hand-shaped-pastas-of-southern-italy-with-anthony-sestito","title":"COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Anthony Sestito","description":"\u003cp\u003eJoin\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efor a fun, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. 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. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCavatelli, Orecchiette, Fileja,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLorighittas\u003c\/em\u003e\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThere will be a discussion of the pairing of different shapes and sizes with their traditional sauces\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThe class culminates in a light meal of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOrecchiette with Sausage \u0026amp; Rapini\u003c\/em\u003e. (Veg\/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!\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the head Chef of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(pasta maker). \u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46821965365496,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/southern_fa9ab9ff-ccc3-4cf5-bb23-726ca95adf45.jpg?v=1757339624"},{"product_id":"cooking-class-classic-filled-pastas-by-anthony-sestito","title":"COOKING CLASS: Classic Filled Pastas by Anthony Sestito","description":"\u003cp\u003eJoin\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efor a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasti platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash \u0026amp; ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRavioli, Cappelletti \u0026amp; Cappellacci, Triangoli\/Fazzolletti, Balanzoni, Tortellini,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eAgnolotti del Plin.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThe class culminates in a light lunch of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCappellaci Di Zucca\u003c\/em\u003e, with sage, pine nut \u0026amp; pancetta. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the head Chef of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(pasta maker). \u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46821998395640,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/filled.webp?v=1757339925"},{"product_id":"cooking-class-grande-ripieni-spectacular-rolled-pastas-with-chef-anthony-sestito-1","title":"COOKING CLASS: Grande Ripieni – Spectacular Rolled Pastas with Chef Anthony Sestito","description":"\u003cp\u003eJoin\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efor 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 \u003cem\u003ecannelloni\u003c\/em\u003e but also other large, impressive shapes like \u003cem\u003emanicotti, rotolo, sacchetti, \u003c\/em\u003eand\u003cem\u003e pasta imbustata\u003c\/em\u003e. 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 \u0026amp; ricotta \u003cem\u003eCannelloni con Pomodoro. \u003c\/em\u003e(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!\u003cbr\u003e—–\u003c\/p\u003e\n\u003ch1\u003eLasgna Drop\u003c\/h1\u003e\n\u003cp\u003eAnthony will have amazing, \u003ca href=\"https:\/\/thedepanneur.ca\/products\/prepared-lasagna-by-anthony-sestito\"\u003e\u003cstrong\u003ehand-made, oven-ready lasagnas\u003c\/strong\u003e\u003c\/a\u003e available for\u003cstrong\u003e \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003e PICK UP ONLY on SAT Dec 13, 3-5pm \u003c\/span\u003e\u003c\/strong\u003e, in 6 amazing flavours: \u003cem\u003eMeat, Bolognese, Mushroom + Truffle, Spinach + Ricotta, Vegetable, \u003c\/em\u003eor\u003cem\u003e Cheese\u003c\/em\u003e. Each lasagna serves 6-8 people ($65)\u003c\/p\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the head Chef of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(pasta maker). \u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46822012453112,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/rolled.webp?v=1757340126"},{"product_id":"cooking-class-vegan-cheesemaking-by-emily-zimmerman","title":"COOKING CLASS: Vegan Cheesemaking by Emily Zimmerman","description":"\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003ch1\u003eJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese.\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, tofu, and seaweed, and participants will learn how to make delicious, dairy-free cheeses for any diet, budget, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote), salts, and alcohol to colour and preserve the cheeses.\u003c\/p\u003e\n\u003cp\u003eMid-way through the workshop, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings, caesar salad with “parmasanalogue”, and creamy coconut creme brulee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e\u003cspan\u003e is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. She’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’, Toronto’s Yenta of Burlesque.\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/goldieluxemburg\/\"\u003e@goldieluxemburg\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e|\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/spiceboxsoirees\/#\"\u003e\u003cspan\u003e@spiceboxsoirees\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003ca href=\"http:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46825312747768,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/plant-based-news-vegan-cheese-recipe-1200x745.jpg?v=1757368428"},{"product_id":"cooking-class-south-asian-spices-101-diy-masala-daani-by-niharika-gupta","title":"COOKING CLASS: Spices 101 — DIY Masala Daani by Niharika Gupta","description":"\u003cp\u003eSpices have been grown, traded, and fought over for nearly as long as human civilization has existed. We have used them not only for their complex and delicious flavours, but also to help preserve foods and to harness their medicinal properties. This deep history is why they have taken on such an important role in many cultures, in particular in South Asia where complex mastery of spices helps transform simple staple ingredients into a diverse and flavourful cuisine. While acquiring a full spice cabinet has never been easier, many of us still feel intimidated in the spice aisle of our local supermarket, and perhaps more so with the modern abundance of global options available.\u003c\/p\u003e\n\u003cp\u003eIn this hands-on class, \u003cstrong\u003eNiharika Gupta\u003c\/strong\u003e will lead you beyond the measuring spoon to explore the world of spices through their histories, aromas, colours, and applications. You’ll learn how to roast and grind whole spices, how to build your own custom spice blends, and develop your confidence and intuition when using them. Through a series of simple recipes, Niharika will introduce participants the individual spices themselves, as well as the guiding principles and ratios used to create classic blends for specific uses, such as \u003cem\u003egaram masala\u003c\/em\u003e (a widely used 'warming' spice blend), \u003cem\u003echaat masala\u003c\/em\u003e (a tangy mix for snacks and fruits), \u003cem\u003etadkas\u003c\/em\u003e (distinctive whole spice blends tempered in hot oil and added to garnish many dishes), and more… The flavours and techniques are highlighted through a series of simple South Asian recipes, but the principles are broadly applicable in any kind of cooking.  \u003c\/p\u003e\n\u003cp\u003eIn many South Asian homes, at the heart of the kitchens is often a \u003ci\u003emasala daani \u003c\/i\u003eor \u003ci\u003edabba,\u003c\/i\u003e an air-tight box containing multiple small bowls (\u003cem\u003ekatori\u003c\/em\u003e) holding staple spices and personalized mixtures (\u003cem\u003emasalas\u003c\/em\u003e); a practical and time-honoured way of storing spices that reflects each cook's personal and regional preferences. In this class, participants will have an opportunity to create their own personalized \u003ci\u003emasala daani \u003c\/i\u003efilled with spices and mixtures that reflect their individual tastes and cooking style. Participants have the option of purchasing a classic \u003ci\u003emasala daani \u003c\/i\u003eto take home at the end of class (+$20), or we will provide disposable containers to hold their spices.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRasam: \u003c\/b\u003e\u003cspan\u003eA comforting spiced South Indian warm tomato broth infused with curry leaves, cumin, cilantro, asafoetida \u003cem\u003e(hing)\u003c\/em\u003e and mustard seeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cb\u003eSweet \u0026amp; Sour Potatoes: \u003c\/b\u003eRoasted potatoes tossed in a dry spice blend of dried mango, chili, and cumin, layered over a tangy cilantro chutney and finished with sweet yogurt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cb\u003eThayir Sadam \u0026amp; Achaar: \u003c\/b\u003eYogurt and rice seasoned with a tadka, tempered mustard seeds, lentils, dried chillies and curry leaves, finished with cilantro and pomegranate seeds. Served with Indian-style mango and carrot Pickles \u003cem\u003e(\u003cmeta charset=\"utf-8\"\u003eachaar)\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cb\u003ePaneer Kali Mirch Skewers: \u003c\/b\u003eSkewers of paneer, Indian cottage cheese, marinated in a blend of black and white peppercorns \u003cem\u003e(kali mirch), garam masala\u003c\/em\u003e, yogurt, and garlic, served with a cooling mint-yogurt chutney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"im\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cb\u003eChocolate Mousse with Cardamom Marshmallow: \u003c\/b\u003eA light and airy dark chocolate mousse paired with handmade cardamom-scented marshmallows.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eNiharika Gupta\u003c\/strong\u003e is a self-taught cook, passionate about locally sourced seasonal ingredients. Named after her grandmother, Haemlata, she runs \"\u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003eHaem's Table\u003c\/a\u003e\", a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5, she enjoys reading food history and watching birds. \u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003e@haemstable\u003c\/a\u003e  \u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Ticket only","offer_id":46887451885816,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false},{"title":"w\/ Maasla Daani (+$20)","offer_id":46887415054584,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Spices_in_an_Indian_kitchen.jpg?v=1758012373"},{"product_id":"cooking-class-gnocchi-from-scratch-with-laura-guanti-2","title":"COOKING CLASS: Gnocchi from Scratch with Laura Guanti","description":"\u003cp\u003e\u003cem\u003eGnocchi\u003c\/em\u003e are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch, once you know how. \u003cstrong\u003eLaura Guanti\u003c\/strong\u003e will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular \u003cstrong\u003ewhite potato gnocchi\u003c\/strong\u003e, a \u003cstrong\u003egreen spinach gnocchi\u003c\/strong\u003e, and \u003cstrong\u003eblack squid ink gnocchi!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe gnocchi will be served with some complementary sauces — \u003cstrong\u003epistachio, cream and Gorgonzola sauce\u003c\/strong\u003e for the spinach, and a \u003cstrong\u003elight cherry tomato sauce\u003c\/strong\u003e for the squid ink — and participants can take home any extras they make. If time permits, we might be able to touch on a slightly fancier cousin, \u003cem\u003e\u003cstrong\u003egnudi,\u003c\/strong\u003e\u003c\/em\u003e where potato is replaced with fresh ricotta cheese.\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003e\u003cstrong\u003eLaura Guanti\u003c\/strong\u003e graduated from George Brown before completing a post-graduate program of Italian Cuisine, which involved travelling to Italy, studying in Emilia Romagna (home of some of Italy’s best pasta), and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering \u0026amp; events company called \u003ca href=\"https:\/\/www.bellantievents.com\/\"\u003e\u003cstrong\u003eBellanti Events\u003c\/strong\u003e\u003c\/a\u003e, where she draws from her teachings \u0026amp; Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does! \u003ca href=\"https:\/\/www.instagram.com\/bellanti.events\/\"\u003e@bellanti.events\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003eEvery Week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46885713903864,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/LAURAGUANTI_SQUIDINKGNOCCHI_DC_KH_JAN2022-34.jpg?v=1758558924"},{"product_id":"cooking-class-dia-de-muertos-tamales-by-ivan-wadgymar","title":"COOKING CLASS: Dia de Muertos Tamales by Iván Wadgymar","description":"\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003eAccording to ancient traditions in Mexico, at the beginning of November the barrier between the living and the dead worlds become blurry, and the souls of the dead have the chance to come back, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars, providing an opportunity for families to bond around the shared memories of those that are no longer with us.\u003c\/p\u003e\n\u003cp\u003eAlthough most strongly identified with Mexico, \u003cem\u003eDia de los Muertos\u003c\/em\u003e is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Although trick-or-treating has become more common on Dia de los Muertos, the holiday actually has nothing to do with Halloween, which is a Northern European tradition.\u003c\/p\u003e\n\u003cp\u003eImagery of \u003cem\u003ecalacas\u003c\/em\u003e (skeletons), \u003cem\u003ecalaveras\u003c\/em\u003e (skulls) and \u003cem\u003eCatrinas\u003c\/em\u003e (a specific type of calavera: well-dressed, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets, such as \u003cem\u003epan de muertos\u003c\/em\u003e (bread of the dead) and spun-sugar candies like the famous \u003cem\u003ecalaveras de azucar\u003c\/em\u003e (sugar skulls), are eaten or left for the dead in \u003cem\u003eofrendas\u003c\/em\u003e(small, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness, so festivities honor them with laughter and joy.\u003c\/p\u003e\n\u003cp\u003eJoin \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e of \u003ca href=\"https:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e for a fun, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian \u003cem\u003etamales \u003c\/em\u003eand sweet \u003cem\u003epan de muertos. \u003c\/em\u003eAs 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.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e has some unfamiliar job titles for a Torontonian: \u003cem\u003etortillero\u003c\/em\u003e, \u003cem\u003emolinero\u003c\/em\u003e, and \u003cem\u003esembrador\u003c\/em\u003e, each one taking him deeper into the heart of an ancient culinary tradition. As a \u003cem\u003etortillero\u003c\/em\u003e, he runs \u003ca href=\"http:\/\/maizal.ca\/\"\u003eMaizal Tortilleria\u003c\/a\u003e making artisanal Mexican \u003cem\u003etortillas\u003c\/em\u003e and \u003cem\u003etotopos\u003c\/em\u003e (aka tortilla chips) using locally grown organic corn. As a \u003cem\u003emolinero\u003c\/em\u003e he processes raw corn using the traditional \u003cem\u003enixtamal\u003c\/em\u003e method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking, making it more digestible and nutritious in the process. As a \u003cem\u003esembrador\u003c\/em\u003e (sower), he grows his own heirloom varietals of corn and other vegetables, herbs and spices in the sustainable permaculture tradition of the small \u003cem\u003emilpa\u003c\/em\u003e farms of Mexico. Together, he connects land, seed, process and product in a way that is a celebration of both our local terroir and his hispanic heritage, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. \u003ca href=\"https:\/\/www.instagram.com\/maizalto\/\"\u003e@maizalto\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003ca href=\"http:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46923497636088,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/mexican-tamales-small-15b.jpg?v=1759164511"},{"product_id":"cooking-class-jamaican-patties-and-coco-bread-by-avery-billy","title":"COOKING CLASS: Jamaican Patties and Coco Bread by Avery Billy","description":"\u003cp\u003eJamaican patties, a colonial Caribbean take on the English Cornish pasty, have evolved from a regional speciality to a snack beloved around the world. With their flaky, golden, turmeric-tinted pastry and spicy, savoury beef filling with hints of thyme and scotch bonnet pepper they are certainly a fixture of Toronto’s global palate. (Vegetarian filling available on request).\u003c\/p\u003e\n\u003cp\u003eCoco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains coconut milk and is soft and slightly sweet in taste. It is made to be split in half, and is often stuffed with a Jamaican patty or other fillings to form a sandwich. Together, they are a delicious symbols of the international Caribbean diaspora.\u003c\/p\u003e\n\u003cp\u003eIn this fun, hands-on class Chef Avery Billy will walk you through all the steps to make both these tropical treats, from making the dough and fillings, to shaping and baking the pies. Participants will learn a bit of history of these dishes, tips on sourcing ingredients, snack on freshly baked treats in class, and get to take home samples of both dishes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eChef Avery Billy\u003c\/strong\u003e is a driven professional cook with a passion for crafting unforgettable dining experiences. Drawing inspiration from his Caribbean heritage and international cuisines. Full of energy, he creates dishes from his heart that tell a flavorful story of his roots.  \u003ca href=\"https:\/\/www.instagram.com\/gb_hospitality_toronto\/\" target=\"_blank\" rel=\"noopener\"\u003e@gb_hospitality_toronto\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46987132076280,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/259EF101-31E9-4DBA-B297-15581A2343AA.png?v=1759695040"},{"product_id":"cooking-class-challah-babka-by-alissa-kondogiannis","title":"COOKING CLASS: Challah \u0026 Babka by Alissa Kondogiannis","description":"\u003cp\u003e\u003cem\u003eChallah\u003c\/em\u003e \u0026amp; \u003cem\u003eBabka\u003c\/em\u003e are two of the greatest gifts of traditional Jewish baking, and they share a remarkable secret: they use the same dough! It’s like the best 2-for-1 deal ever! Join Alissa Kondogiannis for this fun, hands-on cooking class that will teach you the easy, foolproof techniques to create perfect challahs and babkas at home.\u003c\/p\u003e\n\u003cp\u003eChallah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out of the oven.\u003c\/p\u003e\n\u003cp\u003eBabka 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.\u003c\/p\u003e\n\u003cp\u003eIn this class, participants will learn how to make the quick, simple, and forgiving yeasted dough that can be turned into either Challah or Babka. Each participant will have the option to make and braid their own challah or how to shape, fold and glaze the babka to give it its signature marbled swirls and gleaming finish.\u003c\/p\u003e\n\u003cp\u003eThere will be plenty of oven-fresh challah to taste, and just-baked chocolate babka to share in class. Each participant goes home with their own whole unbaked challah or babka to bake at home.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: cdd2a48c-6b87-4b49-a126-4d275f438ea3 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46987334516984,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Challah-Bread.jpg?v=1759701400"}],"url":"https:\/\/thedepanneur.ca\/collections\/cooking-classes.oembed?page=4","provider":"The Depanneur","version":"1.0","type":"link"}