{"title":"Masterclasses - Past Events","description":"","products":[{"product_id":"masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi","title":"MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu \u0026 Bomi Choi","description":"\u003cdiv class=\"event-details\"\u003e\n\u003cp\u003eJoin us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan, Korea and China – each with a rich backstory and showcasing distinct techniques, ingredients and flavours.\u003c\/p\u003e\n\u003cp\u003eIn this class, you’ll make flaky, chewy\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eCong You Bing\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e(scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix, knead, roll, and pan-fry, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter, fold in layers for flakiness, and master that golden, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough, including kneading, gluten formation, resting, and shaping!\u003c\/p\u003e\n\u003cp\u003eWhile your dough is resting, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments!\u003c\/p\u003e\n\u003cp\u003eIn Japan, these savoury pancakes are called\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eOkonomiyaki\u003c\/em\u003e\u003c\/strong\u003e. They’re umami, savoury, sweet and tangy, typically made with cabbage, egg, and pork, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level, and garnish the pancakes with umami-packed bonito flakes (fermented, smoked, and shaved skipjack tuna) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efurikake\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests!\u003c\/p\u003e\n\u003cp\u003eWe’ll also demonstrate for you\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eKimchi Jeon\u003c\/em\u003e\u003c\/strong\u003e, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi, this pancake is bold, spicy, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion, soy sauce, rice vinegar, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egochugaru\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a type of Korean chilli that’s mild, sweet, and slightly smoky).\u003c\/p\u003e\n\u003cp\u003eFrom scarcity and survival to street food innovation, you’ll learn new techniques, flavour combinations, and dipping sauces to try at home. Whether you’re here to cook, connect, or snack with us, this class invites you to experience food as a way of learning history, heritage, and craft.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg decoding=\"async\" class=\"alignleft wp-image-144697 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003e\u003c\/p\u003e\n\u003cp\u003eFriends from culinary school,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDiana Chu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eBomi Choi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eco-lead this hands-on masterclass that brings together their experiences growing up, as avid home cooks, and in the culinary industry. Both career changers, this duo started in other industries before finding friendship in culinary school at George Brown College.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBomi Choi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a multidisciplinary artist with a background in graphic design, ceramics, fiber arts, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding, digital marketing, prop and food styling, photography, and merchandising, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services, check out: \u003ca href=\"https:\/\/www.instagram.com\/bommgachi?utm_source=ig_web_button_share_sheet\u0026amp;igsh=ZDNlZDc0MzIxNw==\"\u003e@bommgachi\u003c\/a\u003e\/\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/bommgachi.com\/\"\u003ebommgachi.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiana Chu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an ex-public policy consultant with a love for food and the stories behind it. As a social scientist, cook, researcher and writer, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently, she designs and hosts food-based events, writes, and runs food tours. You can follow her work at: \u003ca href=\"https:\/\/www.instagram.com\/thegatheringspot416?utm_source=ig_web_button_share_sheet\u0026amp;igsh=ZDNlZDc0MzIxNw==\"\u003e@TheGatheringSpot416\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand \u003ca href=\"https:\/\/dianachu.substack.com\/\"\u003edianachu.substack.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\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":46607342764280,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Asian-pancakes-collage.jpg?v=1752203330"},{"product_id":"masterclass-discovering-wild-foods","title":"MASTERCLASS: Discovering Wild Foods","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat does it taste like to live in Ontario?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThis is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years.\u003c\/p\u003e\n\u003cp\u003eBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003e\u003cstrong\u003eForbes Wild Foods\u003c\/strong\u003e\u003c\/a\u003e. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures.\u003c\/p\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003eFor this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cstrong\u003eEarly Summer Edition:\u003c\/strong\u003e\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eBerries\u003c\/strong\u003e: Saskatoon Berry, Elderberry\u003cbr class=\"html-br\"\u003e\u003cstrong\u003ePlants\u003c\/strong\u003e: Ramps (wild leeks), Fiddleheads (fern tips), Stinging Nettle\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eSeaweeds\u003c\/strong\u003e: Salicornia (aka Sea Asparagus, Glassworts)\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eMushrooms\u003c\/strong\u003e: Fresh Morels, Black Trumpet\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eTrees\u003c\/strong\u003e: Birch, Haskap, Balsam, Spruce, Cedar\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eNuts\u003c\/strong\u003e: Beech Nuts, Heartnut, Black Walnut, Chestnuts, Hickory\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e(Exact items will depend on availability)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eA simple but extensive tasting menu has been prepared in collaboration with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e, the man behind the popular\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3\/\"\u003eIndigenous Food Lab\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewild food products for sale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eat the end of the event, so you can take home some of the amazing new flavours you have discovered.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eWith more than twenty years of experience in the food industry, and over twenty five years in film, television, and content creation,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/forbeswildfoods\/#\"\u003e@forbeswildfoods\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\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":46607342862584,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/dyson2.jpg?v=1752203335"},{"product_id":"masterclass-the-past-and-future-of-maiz-by-ivn-wadgymar","title":"MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eMaiz\u003c\/em\u003e, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response, artisanal producers like\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eare returning to heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product that honours this precious gift of nature and culture.\u003c\/p\u003e\n\u003cp\u003eJoin Ivan for a journey into the origins of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emaiz\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ein Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan data-token-index=\"1\" class=\"notion-enable-hover\"\u003enixtamalization\u003c\/span\u003e\u003c\/em\u003e, which transforms the nutritional profile of corn, and creates the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emasa\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eused in tortillas, tamales, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now, and projects like Maizal help protect this unique cultural inheritance, from seed to table.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eToday’s tasting menu showcases the versatility of maize in Mexican cuisine, featuring corn, beans and herbs grown by Ivan himself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAtole\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(hot) \u0026amp;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eTejuino\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(cold) – 2\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emaiz\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebased beverages\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTamales de frijol\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– maiz dumplings, stuffed with heirloom black beans, wrapped corn husks and steamed (vegetarian)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEsquites\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– a popular Mexican street food made with whole\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epozole\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(nixtamalized corn kernels) (vegetarian)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePanuchos\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e–\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eA specialty of the Yucatán, small tortillas stuffed with black beans before griddling, topped with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecochinita pibil\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(slow roasted pork with annatto and citrus)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTotopos\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(fried tortilla chips) and homemade salsa will also be on the tables to snack on.\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.\u003cbr\u003e\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\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\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":46607343091960,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IVAN-in-the-corn-Large.jpg?v=1752250178"},{"product_id":"masterclass-discovering-chai","title":"MASTERCLASS: Discovering Chai","description":"\u003cblockquote\u003e\u003cem\u003e\u003cstrong\u003eMove over \"Chai Tea Latte\"! It's time to learn what really makes a proper cup of Chai.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/blockquote\u003e In the last few years corporate chains and trendy cafés have taken the complex flavours and aromatic spices of Indian \"Chai\" and marketed them into a mainstream, worldwide phenomenon. But along the way they've lost sight of the deep roots and remarkable diversity of tea as it is enjoyed in India. Born as an act of revolt against colonial arm twisting, this delicious, storied beverage is complex in flavour and rich in history. And there are a million and one ways to make it! Every region in India has its own special way; each with slight changes in the spice mix, brewing technique and use of sweeteners. Join chai fanatic and enthusiastic culinary historian \u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eMalav Naik\u003c\/strong\u003e\u003c\/span\u003e for a tea party like no other: a deep dive into the history of chai and its customs. You'll discover a variety of easy ways to make delicious, fresh, authentic chai at home! The workshop will also feature tutorials on how to make some popular, traditional chai time snacks. Along with the hands-on tutorial, you will also get a chai making kit to take home and a compilation of delicious recipes. \u003cstrong\u003eIntro to Chai \u003c\/strong\u003e What is Chai? • History of Chai • Chai in contemporary South Asia • Chai in Indian pop culture SNACK BREAK! \u003cstrong\u003eChai Making 101: Introduction to the Chai Flowchart\u003c\/strong\u003e Advanced Chai Making Tutorial: Ginger \u0026amp; Lemongrass Chai • Irani Chai • Iced Chai Group Activity • Q \u0026amp; A SNACK BREAK! \u003cstrong\u003eIntroduction to chai snacks\u003c\/strong\u003e Recipe demonstration • Q \u0026amp; A • Chai Kit distribution ----- \u003cstrong\u003eSNACKS\u003c\/strong\u003e \u003cstrong\u003eButter Biscuits\u003c\/strong\u003e - crisp, buttery cookies with a signature flaky texture and rich, savory flavor. \u003cstrong\u003eChai Rusks\u003c\/strong\u003e - crisp, twice-baked bread slices perfect for dunking, with a light, crunchy texture and a subtle sweetness. \u003cstrong\u003eMawa Cake\u003c\/strong\u003e - Mawa Cake is a rich, cardamom-scented tea cake with a dense, buttery crumb made from reduced milk. All the biscuits (cookies) and cakes mentioned here are some of the bestsellers at Dotiwala Bakery, a Surat institution with a 200 year history. I grew up eating these, especially with chai. My family would always have a jar of Dotiwala cookies or cakes in the pantry that was enjoyed with afternoon chai. Dotiwala Bakery was started by a Parsi family who took it over from the Dutch. It has a rich history of inventing unqiue baked goods that are famous worldwide. \u003cstrong\u003eMaska Bun \u0026amp; Bombay Grilled Sandwich\u003c\/strong\u003e Maska Bun — a soft, fluffy bun slathered with rich butter — is synonymous with the \u003cem\u003e'kitli'\u003c\/em\u003e culture of Ahemdabad, Gujarat. \u003cem\u003e'Kitli'\u003c\/em\u003e or \u003cem\u003e'Chai Kitli'\u003c\/em\u003e are roadside tea stalls that are omnipresent in the city of Ahemdabad. Each street has one or sometimes multiple kitlis that serve piping hot chai all day long. Along with chai, they also have other snacks and often sell loose cigarettes as well! The Bombay Grilled Sandwich is a grilled, buttery toastie is layered with spiced potatoes, chutney, veggies, and melted cheese; it is not always a chai time snack but extremely popular and loved nonetheless! \u003cstrong\u003eGaram Nashto\u003c\/strong\u003e \u003cem\u003eHandwo\u003c\/em\u003e is a savory, spiced Gujarati cake made from fermented lentil and rice batter, with a crispy crust and soft, flavourful interior. Gujaratis love their tea time snacks, a mark of the famed Gujju hospitality. Whenever we would have guests over, my mother would insist on making some '\u003cem\u003egaram nashto\u003c\/em\u003e' for them with chai. Literally translated, it means 'fresh hot snacks'. She'd make the distinction as she wouldn't want to serve readymade biscuits from the market with her chai... that's way too \u003cem\u003ebasic\u003c\/em\u003e ;) ----- $79 +HST ----- \u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eMalav Naik\u003c\/strong\u003e is a marketing strategist, artist and activist based in Toronto, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. They are also a food history enthusiast, always finding ways to impart cultural and historical knowledge with every dish they serve. \u003ca href=\"https:\/\/www.instagram.com\/the_khalnaik\/\"\u003e@the_khalnaik\u003c\/a\u003e\u003c\/span\u003e \u003cspan data-sheets-root=\"1\"\u003e----- \u003c\/span\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 \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":46677505736952,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/masala_chai__1705560689110_1705560689312.jpg?v=1754320243"},{"product_id":"masterclass-tinspirations-a-guided-tour-of-portuguese-tinned-seafood","title":"MASTERCLASS: Tinspirations — A Guided Tour of Portuguese Tinned Seafood","description":"\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e Join us for a delicious dive into the world of Portuguese \u003cem\u003econservas\u003c\/em\u003e, one of Portugal’s most charming culinary traditions. These beautiful little tins packed with fish or seafood are so much more than pantry staples; they’re a flavourful slice of Portuguese culture, preserved in olive oil and beautiful packaging. Chef and travel writer \u003cstrong\u003eCarole Nelson Brown\u003c\/strong\u003e and \u003cstrong\u003eTristan Vaughn\u003c\/strong\u003e from \u003ca href=\"https:\/\/goodcheese.ca\/\"\u003eGood Cheese\u003c\/a\u003e will be your guides through an informative and mouthwatering tour exploring the history and heritage of Portuguese canning — a story full of tradition, artistry, and salty ingenuity. You’ll learn first-hand what makes Portuguese tinned fish so special (spoiler: it involves hand-packing, olive oil, and a bit of national pride). They will be leading you on a guided tasting of premium tinned fish—think sardines, mackerel, maybe even a little squid or octopus. Sample, snack, and learn how to build the perfect tin-to-table bite. There will be product available for purchase, and as a bonus all participants get a 10% discount code for their next purchase at Good Cheese. Come for the fish, stay for the flavour. Here’s what’s on the menu (figuratively and literally): \u003cul\u003e \u003cli\u003eA guided tasting of a curated selection of artisanal Portuguese tinned fish—from buttery sardines to spicy octopus.\u003c\/li\u003e \u003cli\u003eA selection of quick and easy appetizers that transform humble tins into elegant bites (recipes included!)\u003c\/li\u003e \u003cli\u003eA quick and tasty demo on how to build a tinned fish board that will wow your next gathering.\u003c\/li\u003e \u003cli\u003eA slideshow of scenes from Portugal, transporting us to cobbled streets, tiled storefronts, and shimmering Atlantic coastlines—because every bite tastes better when it tells a story.\u003c\/li\u003e \u003c\/ul\u003e Whether you're a curious foodie, a travel dreamer, or just someone who loves good wine with even better company, this evening is for you. Come hungry, come curious, and come ready to fall in love with the tin. ----- \u003ca href=\"https:\/\/www.instagram.com\/mamashack\"\u003e\u003cimg class=\"alignleft wp-image-143692 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/CAROLE-NELSON-BROWN_KH-8-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eAfter remarkable 40-year career as a professional makeup artist to the stars \u003cstrong\u003eCarole Nelson Brown\u003c\/strong\u003e embraced a mid-life pivot that took her from famous faces to tantalizing taste buds. Her culinary journey led to recipe development, enchanting chef pop-ups, and sharing culinary wisdom through cooking classes. She currently works in catering and as a private chef. \u003ca href=\"https:\/\/www.instagram.com\/mamashack\"\u003e@mamashack\u003c\/a\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 \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\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":46677508260088,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Tinned-Fish-Lisbon.jpg?v=1754320301"},{"product_id":"masterclass-the-ritual-art-of-south-indian-kappi-with-shilpa-kotamarthi","title":"MASTERCLASS: The Ritual Art of South Indian Kappi with Shilpa Kotamarthi","description":"\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e Explore the traditional ritual practice of brewing authentic South Indian Filter Kaapi (coffee) with \u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e, the founder of \u003ca href=\"https:\/\/www.madraskaapi.com\/\"\u003eMadras Kaapi\u003c\/a\u003e. She will share her deep knowledge of Indian Coffee, its history and how filter \u003cem\u003ekaapi\u003c\/em\u003e is going through a movement globally. The Indian coffee ritual is over 400 years old, beginning in the 1600s under the Mughal dynasty. Legend has it that a Sufi saint named Baba Budan secretly secured 7 coffee beans to his chest (since the Arabs were fiercely protective of their coffee) on his way back from Mocha (modern day Mecca) to India. His discovery and love of \u003cem\u003eqahwah\u003c\/em\u003e (coffee) on his pilgrimage spurred him to plant the roots of coffee cultivation in the hills of South India. In the years to come, the coffee industry developed in regard to flavor and infrastructure through British and Dutch colonial influence. After Indian independence, the coffee culture stayed strong to its roots and grew in the hands of local farmers. The Kaapi Ritual is a 90-minute ceremony, and this will be a guided class in pairs to teach you the entire process of brewing kaapi. We will share beautiful stories and conversation during the brewing, sipping and pouring process. In addition to learning the history behind the drink’s popularity, you will learn about the equipment, processes and brewing techniques needed to make the perfect cup at home. We will also discuss the importance of chicory to the process – lending an essential and signature woody \u0026amp; nutty flavour. Along with our brews we will enjoy some paired cafe’ snacks, including Muruku (lentil crisps), Pongal (a south indian breakfast rice porridge) and traditional sweets. Through this experience, we hope to spread the joy of tasting Indian coffee and to learn the art of making your own cuppa Kaapi! Please specify any allergies or alternative milk preferences at time of booking and we will do our best to accommodate! —– \u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e is the founder of the amazing South Indian coffee startup, \u003ca href=\"https:\/\/www.madraskaapi.com\/\"\u003eMadras Kaapi\u003c\/a\u003e which is Canada’s first South Asian Coffee brand. Their coffee beans are from the rich hills of south India, and they roast them locally in Canada. She also runs Mystery Eats supper club and Paati on the Block, a Toronto based South Indian pantry and meal kit club. —– The Depanneur is where Interesting Food Things 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","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509112056,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/filter-coffee-1.jpg?v=1754320346"},{"product_id":"masterclass-discovering-wild-foods-by-dyson-forbes","title":"MASTERCLASS: Discovering Wild Foods with Dyson Forbes","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat does it taste like to live in Ontario?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThis is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years.\u003c\/p\u003e\n\u003cp\u003eBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003e\u003cstrong\u003eForbes Wild Foods\u003c\/strong\u003e\u003c\/a\u003e. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures.\u003c\/p\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003eFor this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cstrong\u003eEnd of Summer Edition:\u003c\/strong\u003e\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eBerries\u003c\/strong\u003e: Saskatoon Berry, Elderberry\u003cbr class=\"html-br\"\u003e\u003cstrong\u003ePlants\u003c\/strong\u003e: Ramps (wild leeks), Fiddleheads (fern tips), Stinging Nettle\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eSeaweeds\u003c\/strong\u003e: Salicornia (aka Sea Asparagus, Glassworts)\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eMushrooms\u003c\/strong\u003e: Fresh Morels, Black Trumpet\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eTrees\u003c\/strong\u003e: Birch, Haskap, Balsam, Spruce, Cedar\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eNuts\u003c\/strong\u003e: Beech Nuts, Heartnut, Black Walnut, Chestnuts, Hickory\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e(Exact items will depend on availability)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA simple but extensive tasting menu has been prepared in collaboration with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e, the man behind the popular\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3\/\"\u003eIndigenous Food Lab\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewild food products for sale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eat the end of the event, so you can take home some of the amazing new flavours you have discovered.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eWith more than twenty years of experience in the food industry, and over twenty five years in film, television, and content creation,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/forbeswildfoods\/#\"\u003e@forbeswildfoods\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\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":46678712090872,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/dyson2.jpg?v=1752203335"},{"product_id":"masterclass-the-world-of-charcuterie-by-peter-sanagan","title":"MASTERCLASS: The World of Charcuterie by Peter Sanagan","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\nIf you thought charcuterie just meant cold cuts, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher \u003cstrong\u003ePeter Sanagan, \u003c\/strong\u003eowner and founder \u003cmeta charset=\"utf-8\"\u003eof\u003cstrong\u003e \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSanagan's Meat Locker\u003c\/a\u003e, \u003c\/strong\u003ealongside Sanagan's Executive Chef and Charcutier \u003cstrong\u003eScott Draper\u003c\/strong\u003e. You'll learn about the Sanagan’s philosophy on sourcing and tradition, while getting a behind-the-scenes glimpse of how Scott's French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft, then cover everything from \u003cem\u003epâté en croûte\u003c\/em\u003e and mousses to \u003cem\u003esaucisson\u003c\/em\u003e and black puddings. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHistorically meat and offal were rare and expensive yet highly perishable ingredients, so a sophisticated body of expertise developed to turn them into longer-lasting, value-added products. These skillful preparations would transform \u003cmeta charset=\"utf-8\"\u003ehumble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact, up to the Victorian era, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAs meat became more affordable and widely available to the general public, especially with the advent of refrigeration, tastes and perceptions shifted and the popularity of these ingredients began to wane, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes, producing cheap and plentiful, if gastronomically questionable, products like hot dogs or bologna. Meanwhile, in North America \u003cmeta charset=\"utf-8\"\u003eat least, the production of high quality, traditional charcuterie, pâtés, and the like became a vanishing skill.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBut thanks to dedicated artisans like Peter Sanagan, Scott Draper, and other third-wave butchers like them across the country, classic, high-quality \u003cmeta charset=\"utf-8\"\u003echarcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade \u003cmeta charset=\"utf-8\"\u003echarcuterie while you feast on an array of tasty, locally-produced delicacies. You'll develop a new appreciation for charcuterie that's approachable, creative, delicious and diverse — and far beyond just cold-cuts!\u003cbr\u003e\u003cbr\u003e-----\u003cbr\u003eSanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as \u003cem\u003eAuberge du Pommier\u003c\/em\u003e and \u003cem\u003eMistura\u003c\/em\u003e, \u003cstrong\u003ePeter Sanagan\u003c\/strong\u003e's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course - housemade charcuterie. \u003ca href=\"https:\/\/www.instagram.com\/sanagansmeatlocker\/?hl=en\"\u003e@sanagansmeatlocker\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e-----\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"grid__item product__media-wrapper\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cdiv class=\"event-details\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46852106977528,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Sanagan_Charcut_1_final_2_Large_8884a857-5220-4ddc-9fd1-3f7ab1d55240.jpg?v=1757882917"},{"product_id":"masterclass-nigerian-cuisine-and-expressions-of-cassava-by-ozoz-sokoh","title":"MASTERCLASS: Nigeria In-Depth by Ozoz Sokoh","description":"\u003cp\u003eJoin \u003cmeta charset=\"utf-8\"\u003eprofessor and author \u003cstrong\u003eOzoz Sokoh \u003c\/strong\u003efor a deep dive into the details and nuances of Nigerian food and culture, through the lens of cassava\/manioc\/yuca, exploring classic and contemporary recipes found in her debut cookbook, \u003ca href=\"https:\/\/ozozsokoh.com\/book\"\u003eChop Chop: Cooking the Food of Nigeria\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCassava and cassava products are essential to life and daily living for the majority of Nigerians across all spheres of society, despite the fact that cassava is a fairly recent import to Nigeria (and Africa in general).\u003c\/p\u003e\n\u003cp\u003eToday, a lot of Nigerian cuisine is based on this tuber in different forms, from snacks of boiled cassava with coconut – a popular street food - to \u003cem\u003ekpokpogari \u003c\/em\u003e– coarse, hard biscuits made from leftover cassava fibre from which all the starch has been pressed out. Also, soaked \u003cem\u003egarri\u003c\/em\u003e – a fine to coarse meal (think cornmeal texture) enjoyed as cereal, with water or milk, and sides like \u003cem\u003eeba\u003c\/em\u003e, a hot sticky dough similar to mashed potatoes but starchier and served with soups and stews. There are salads of \u003cem\u003eabacha\u003c\/em\u003e, made from rehydrated, shredded cassava and desserts of \u003cem\u003emingau\u003c\/em\u003e, made with tapioca granules and coconut milk.\u003c\/p\u003e\n\u003cp\u003eGuests will experience Nigerian cuisine through cassava in different forms, tasting, drinking, and learning about the history and use in Nigeria today, as well as the origins, and future possibilities of this incredible and life-sustaining crop. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMENU\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarri Water\u003cbr\u003e\u003c\/strong\u003eA drinkable version of a “soaked” garri snack, made with toasted cassava meal, on ice\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemongrass Chicken \u0026amp; Pepper Soup with Tapioca\u003cbr\u003e\u003c\/strong\u003eFragrant spiced broth with “savory” boba. Pepper soup is a spiced broth that isn’t always “peppery”. In Nigeria, some “spicy” and “chili hot” descriptions occupy the same space, as “pepper”, hence pepper soup. Worry not, this will be warm and comforting not mouth-numbing\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEba and Efo Riro\u003cbr\u003e\u003c\/strong\u003eA soft dough made from granulated cassava meal, typically shaped into balls or ovals. The perfect accompaniment to hearty soups, in this case Efo Riro, a sweet red pepper and spinach mix, with mushrooms  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCassava \u0026amp; Coconut Salad\u003cbr\u003e\u003c\/strong\u003eA traditional pairing of these two staple foods combining natural sweetness with earthiness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMingau\u003cbr\u003e\u003c\/strong\u003eA spiced, creamy dessert of coconut milk and tapioca, with toppings\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e---\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOzoz Sokoh \u003c\/strong\u003eis a professor of Food and Tourism Studies at Centennial College whose work documents and celebrates Nigerian and West African cuisine, most recently in her debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" href=\"https:\/\/ozozsokoh.com\/book\" target=\"_blank\"\u003eChop Chop: Cooking the Food of Nigeria\u003c\/a\u003e. She is particularly fascinated by all the ways we’re similar - dishes, drinks, material culture, techniques, and more - across geographies, cultures, and histories, in spite of our apparent differences.\u003cbr\u003e\u003ca href=\"https:\/\/ozozsokoh.com\/\"\u003ehttps:\/\/ozozsokoh.com\u003c\/a\u003e  |  @\u003ca href=\"https:\/\/www.instagram.com\/kitchenbutterfly\/?hl=en\"\u003ekitchenbutterfly\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSigned copies of Ozoz's book will be available for purchase at the event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 1177c24d-7c2a-4014-8265-fd83050d4eac --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47281124901112,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/CassavaCoconutSalad_OzozSokoh.jpg?v=1762183719"},{"product_id":"masterclass-discovering-wild-foods-with-dyson-forbes-dec18","title":"MASTERCLASS: Discovering Wild Foods with Dyson Forbes","description":"\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat does it taste like to live in Ontario?\u003c\/strong\u003e \u003c\/em\u003eThis is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years.\u003c\/p\u003e\n\u003cp\u003eBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. \u003cstrong\u003eDyson Forbes\u003c\/strong\u003e, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company, \u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003e\u003cstrong\u003eForbes Wild Foods\u003c\/strong\u003e\u003c\/a\u003e. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures.\u003c\/p\u003e\n\u003cp\u003eFor this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEarly Winter Edition:\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eBerries\u003c\/strong\u003e: Skunk Currant, Cloudberry, Saskatoon Berry, Elderberry\u003cbr\u003e\u003cstrong\u003ePlants\u003c\/strong\u003e: Cattail, Sweet Fern, Sweetgrass, Labrador Tea\u003cbr\u003e\u003cstrong\u003eSeaweeds\u003c\/strong\u003e: Dulce, Sea Asparagus, Sea Truffle\u003cbr\u003e\u003cstrong\u003eMushrooms\u003c\/strong\u003e: Lobster, Chanterelles, Candy Cap\u003cbr\u003e\u003cstrong\u003eTrees\u003c\/strong\u003e: Birch, Haskap, Balsam, Spruce, Cedar\u003cbr\u003e\u003cstrong\u003eNuts\u003c\/strong\u003e: Beech Nuts, Heartnut, Black Walnut, Chestnuts, Hickory\u003cbr\u003e\u003cem\u003e(Exact items will depend on availability)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA simple but extensive tasting menu has been prepared in collaboration with \u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e, the man behind the popular \u003cstrong\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3\/\"\u003eIndigenous Food Lab\u003c\/a\u003e\u003c\/strong\u003e dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecial Holiday Market: \u003c\/strong\u003eDyson will also have a selection of \u003cstrong\u003ewild food products for sale\u003c\/strong\u003e at the end of the event, so you can take home some of the amazing new flavours you have discovered, for yourself or as a perfect gift.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eWith more than twenty years of experience in the food industry, and over twenty five years in film, television, and content creation, \u003cstrong\u003eDyson Forbes\u003c\/strong\u003e has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/forbeswildfoods\/#\"\u003e@forbeswildfoods\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\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.\u003cbr\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":47403848073464,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/dyson2.jpg?v=1752203335"},{"product_id":"masterclass-the-world-of-charcuterie-by-peter-sanagan-jan30","title":"MASTERCLASS: The World of Charcuterie by Peter Sanagan","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\nIf you thought charcuterie just meant cold cuts, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher \u003cstrong\u003ePeter Sanagan, \u003c\/strong\u003eowner and founder \u003cmeta charset=\"utf-8\"\u003eof\u003cstrong\u003e \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSanagan's Meat Locker\u003c\/a\u003e, \u003c\/strong\u003ealongside Sanagan's Executive Chef and Charcutier \u003cstrong\u003eScott Draper\u003c\/strong\u003e. You'll learn about the Sanagan’s philosophy on sourcing and tradition, while getting a behind-the-scenes glimpse of how Scott's French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft, then cover everything from \u003cem\u003epâté en croûte\u003c\/em\u003e and mousses to \u003cem\u003esaucisson\u003c\/em\u003e and black puddings. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHistorically meat and offal were rare and expensive yet highly perishable ingredients, so a sophisticated body of expertise developed to turn them into longer-lasting, value-added products. These skillful preparations would transform \u003cmeta charset=\"utf-8\"\u003ehumble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact, up to the Victorian era, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAs meat became more affordable and widely available to the general public, especially with the advent of refrigeration, tastes and perceptions shifted and the popularity of these ingredients began to wane, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes, producing cheap and plentiful, if gastronomically questionable, products like hot dogs or bologna. Meanwhile, in North America \u003cmeta charset=\"utf-8\"\u003eat least, the production of high quality, traditional charcuterie, pâtés, and the like became a vanishing skill.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBut thanks to dedicated artisans like Peter Sanagan, Scott Draper, and other third-wave butchers like them across the country, classic, high-quality \u003cmeta charset=\"utf-8\"\u003echarcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade \u003cmeta charset=\"utf-8\"\u003echarcuterie while you feast on an array of tasty, locally-produced delicacies. You'll develop a new appreciation for charcuterie that's approachable, creative, delicious and diverse — and far beyond just cold-cuts!\u003cbr\u003e\u003cbr\u003e-----\u003cbr\u003eSanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as \u003cem\u003eAuberge du Pommier\u003c\/em\u003e and \u003cem\u003eMistura\u003c\/em\u003e, \u003cstrong\u003ePeter Sanagan\u003c\/strong\u003e's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course - housemade charcuterie. \u003ca href=\"https:\/\/www.instagram.com\/sanagansmeatlocker\/?hl=en\"\u003e@sanagansmeatlocker\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. 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\n","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47601223827704,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Sanagan_Charcut_1_final_2_Large_8884a857-5220-4ddc-9fd1-3f7ab1d55240.jpg?v=1757882917"},{"product_id":"belgian-beer-masterclass-with-joke-van-loon","title":"MASTERCLASS: Exploring Belgian Beer with Joke Van Loon","description":"\u003cp\u003eJoin us for this deep dive into the world of saisons and sours, monks and microbes! \u003c\/p\u003e\n\u003cp\u003eThis educational Masterclass will explore the history and variety of Belgian Beer and brewing, along with a beer tasting with some light snacks. Belgian beer is some of the most beloved, celebrated and, as we'll learn, dangerous beer on Earth. These products have made a huge impact on markets all over the world, including North America and our love for them is only growing. \u003c\/p\u003e\n\u003cp\u003eWe will learn the fundamentals of brewing in general and then how the inhabitants of what we today call Belgium adapted and perfected these techniques over time. While the rest of Europe was out jousting or inventing new plagues in the Middle Ages, monks were quietly improving sanitation, perfecting fermentation and recording detailed brewing notes. We will explore these \u003cem\u003eTrappist\u003c\/em\u003e traditions and taste a variety of styles. \u003c\/p\u003e\n\u003cp\u003eThese will include: \u003cem\u003eSaisons, Flemish Reds, Trappist Ales and Tripels. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe tasting will be accompanied by some thoughtfully paired meats, cheeses, small bites and sweets including...\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFish Taco’s with Rodenbach pickled veggies, avocado and a Rodenbach \u003c\/em\u003e\u003cbr\u003e\u003cem\u003emayonnaise vinaigrette\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAsparagus in butter sauce, with ham and eggs\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTrio of crackers (mushroom, goat cheese and pâté)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChimay “Chocomousse” \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJoke Van Loon\u003c\/strong\u003e is a Belgian beer enthusiast with a degree in clinical psychology who had a practice in Antwerp for a decade. Her passion for all things brewing led her to becoming a certified Zythologist (aka beer sommelier) at the PIVA culinary school in Antwerp.\u003c\/p\u003e\n\u003cp\u003eShe moved to Toronto in 2025 and devoted herself fully to her studies in beer, creating Tasting Talks - a project that melds her fascination with the topic with her love for connecting people. Making beer culture fun, approachable and engaging, Joke aims to inspire creative tasting and exploring outside of one's comfort zone. \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/tasting_talks\/\" rel=\"noopener\" target=\"_blank\"\u003e@tasting_talks\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e'The world of beer is so much bigger than most people imagine, and I love creating welcoming spaces where they can learn, explore, discover new flavours, and connect with others over great beer.'\u003c\/em\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47766798172408,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/2_bb4cd38f-c694-4a63-8304-1cc68e9afe80.jpg?v=1767895001"},{"product_id":"masterclass-the-lentils-of-india","title":"MASTERCLASS: The Lentils of India with Shilpa Kotamarthi","description":"\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe talk a lot about spices in Indian food, but lentils are where the real story lives. This educational, hands-on workshop by \u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e is about slowing down and paying attention to these too-often overlooked legumes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’ll learn about the many varieties of lentils — \u003cem\u003eMung, Toor, Pigeon, Green Gram, Bengal Gram, Urads\u003c\/em\u003e — and how the cooking of South India has evolved to incorporate them into a dizzying array of preparations that move between humble daily meals and layered, complex dishes. \u003cmeta charset=\"utf-8\"\u003eThis class is especially valuable for those interested learning more about high-protein, \u003cmeta charset=\"utf-8\"\u003eplant-based, and environmentally sustainable diets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis in-depth class focuses on the many uses of this broad category of ingredients. You will explore the origins, processes, techniques and nuances surrounding nutritious and versatile pulses, and map out some of the bewildering variety and nomenclature: the same lentil may have several different names depending on whether is it whole, hulled, split or ground, as well as different names in English and regional dialects. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe will then apply what we've learned by making fresh \u003cem\u003eDosas\u003c\/em\u003e together, delving into the art and science behind fermenting the perfect batter. We will enjoy the fresh dosas along with \u003cem\u003eKosambari \u003c\/em\u003elentil salad -\u003cem\u003e \u003c\/em\u003ehearty, herbaceous and \u003c\/span\u003ea staple dish during festivals and special meals in the southern state of Karnataka - as well as \u003cem\u003eParuppu Payasam\u003c\/em\u003e, a sweet lentil-based dessert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosa\u003cbr\u003e\u003c\/strong\u003eDosas are \u003cmeta charset=\"utf-8\"\u003ethin, crispy, and savoury crepes popular throughout South India, made from a nutritious, fermented batter of \u003cem\u003eblack gram (urad dal)\u003c\/em\u003e and rice. It will be served with homemade \u003cem\u003esambar\u003c\/em\u003e (a tangy soup of lentils, vegetables and spices, in a tamarind broth) and a \u003cspan\u003e\u003cem\u003ebengal gram\u003c\/em\u003e \u003c\/span\u003echutney. You will learn all the steps in the fermentation process, and discuss other uses of this versatile batter, such as thick \u003cem\u003euttapam\u003c\/em\u003e pancakes or tender, steamed \u003cem\u003eidli\u003c\/em\u003e. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKosambari Salad\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eA fresh salad with a range of satisfying textures. \u003cem\u003eMoong dal, \u003c\/em\u003ewhen rehydrated but not cooked, becomes a toothsome, grain-like ingredient, which is tossed with shredded carrots, chilies, lime and topped with a temper or \u003cem\u003etadka\u003c\/em\u003e of \u003cem\u003eurad dal\u003c\/em\u003e, \u003cem\u003echana dal,\u003c\/em\u003e mustard seeds and curry leaves fried in oil or ghee until nutty, crunchy and fragrant. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eParuppu Payasam\u003c\/strong\u003e\u003cbr\u003eAlso known as \u003cem\u003eMoong Dal Kheer\u003c\/em\u003e, it is a traditional and popular South Indian sweet dish prepared during festivals, weddings, and special occasions. It is a creamy, nutritious pudding made primarily from split yellow \u003cem\u003emoong lentils (green gram)\u003c\/em\u003e, jaggery, and coconut milk, often tempered with ghee-roasted cashews, raisins, and cardamom. \u003cbr\u003e\u003cspan\u003e----\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e  is a brand strategist and a consultant in the food and beverage space. She’s built a coffee startup over the past five years, \u003ca href=\"https:\/\/www.mysteryeats.com\/\" rel=\"noopener\" target=\"_blank\"\u003eMystery Eats\u003c\/a\u003e to curate dining experiences, and is currently studying wine at George Brown College. \u003ca href=\"www.shilpakotamarthi.com\" rel=\"noopener\" target=\"_blank\"\u003eshilpakotamarthi.com\u003c\/a\u003e \u003c\/div\u003e\n\u003cp\u003e----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where Interesting Food Things 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":"Default Title","offer_id":47981228622072,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Different_varieties_of_lentils__Sporrer_Brigitte_Stockfood.jpg?v=1771037777"},{"product_id":"the-new-face-of-canadian-whisky-with-stephen-beaumont","title":"MASTERCLASS: The New Face of Canadian Whisky with Stephen Beaumont","description":"\u003ch2\u003eMasterclasses offer in-depth explorations of food and drink topics, presented by experts and accompanied by demonstrations and tastings.\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCanadian whisky is having its moment! Far from the pedestrian ‘rye \u0026amp; ginger’ spirits of decades past, Canadian distillers both large and small are transforming our whisky landscape and making it the most exciting in the world today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom single malts that would make the Scottish blush to ground-breaking bourbon-style whiskies and unique 100% rye formulations to innovative blends, Canadian whisky has it all.  \u003c\/span\u003e\u003cspan\u003eJoin award-winning drinks writer and the co-author of \u003c\/span\u003e\u003cem\u003eCanadian Spirits\u003c\/em\u003e\u003cspan\u003e, \u003cstrong\u003eStephen Beaumont\u003c\/strong\u003e, as he takes you on a journey through modern Canadian whisky. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLearn why British Columbia is leading the way in craft distilling, discover delicious farm-to-glass whiskies, and find out why Canadians have no reason to mourn the absence of US bourbons from our liquor stores. You’ll be treated to \u003cstrong\u003esix samples plus a welcome cocktail\u003c\/strong\u003e, along with a plate of complementary foods to nibble on while you taste. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe final whisky list is still being finalized but will include luminaries such as \u003cstrong\u003eSons of Vancouver\u003c\/strong\u003e, \u003cstrong\u003eEau Claire\u003c\/strong\u003e and \u003cstrong\u003eMacaloney's\u003c\/strong\u003e. For the novice, there will be selections featured here that we may not see again for years, if ever, in Ontario again. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDon't miss this unique opportunity to be led through a world-class guided tasting by the person who has literally written the book on the subject! \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e----\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eStephen Beaumont \u003c\/strong\u003ehas been writing about beers and spirits all over the world for 35 years and is the author or co-author of fifteen books on the subjects. He has in the past spoken to audiences from Toronto to São Paulo and San Francisco to London. You can find his work at \u003ca rel=\"noopener\" href=\"https:\/\/www.beaumontdrinks.com\/\" target=\"_blank\"\u003eBeaumont Drinks\u003c\/a\u003e | \u003ca rel=\"noopener\" href=\"https:\/\/www.instagram.com\/beaumontdrinks\/?hl=en\" target=\"_blank\"\u003e@beaumontdrinks\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-9c18d5c5-7fff-f82d-6851-9b0832bc2221\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48029623746808,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/WhiskyFlight.jpg?v=1772315444"},{"product_id":"masterclass-the-world-of-charcuterie-by-peter-sanagan-may1","title":"MASTERCLASS: The World of Charcuterie by Peter Sanagan","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\nIf you thought charcuterie just meant cold cuts, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher \u003cstrong\u003ePeter Sanagan, \u003c\/strong\u003eowner and founder \u003cmeta charset=\"utf-8\"\u003eof\u003cstrong\u003e \u003ca href=\"https:\/\/sanagansmeatlocker.com\/\" rel=\"noopener\" target=\"_blank\"\u003eSanagan's Meat Locker\u003c\/a\u003e, \u003c\/strong\u003ealongside Sanagan's Executive Chef and Charcutier \u003cstrong\u003eScott Draper\u003c\/strong\u003e. You'll learn about the Sanagan’s philosophy on sourcing and tradition, while getting a behind-the-scenes glimpse of how Scott's French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft, then cover everything from \u003cem\u003epâté en croûte\u003c\/em\u003e and mousses to \u003cem\u003esaucisson\u003c\/em\u003e and black puddings. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eHistorically meat and offal were rare and expensive yet highly perishable ingredients, so a sophisticated body of expertise developed to turn them into longer-lasting, value-added products. These skillful preparations would transform \u003cmeta charset=\"utf-8\"\u003ehumble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact, up to the Victorian era, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAs meat became more affordable and widely available to the general public, especially with the advent of refrigeration, tastes and perceptions shifted and the popularity of these ingredients began to wane, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes, producing cheap and plentiful, if gastronomically questionable, products like hot dogs or bologna. Meanwhile, in North America \u003cmeta charset=\"utf-8\"\u003eat least, the production of high quality, traditional charcuterie, pâtés, and the like became a vanishing skill.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBut thanks to dedicated artisans like Peter Sanagan, Scott Draper, and other third-wave butchers like them across the country, classic, high-quality \u003cmeta charset=\"utf-8\"\u003echarcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade \u003cmeta charset=\"utf-8\"\u003echarcuterie while you feast on an array of tasty, locally-produced delicacies. You'll develop a new appreciation for charcuterie that's approachable, creative, delicious and diverse — and far beyond just cold-cuts!\u003cbr\u003e\u003cbr\u003e-----\u003cbr\u003eSanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as \u003cem\u003eAuberge du Pommier\u003c\/em\u003e and \u003cem\u003eMistura\u003c\/em\u003e, \u003cstrong\u003ePeter Sanagan\u003c\/strong\u003e's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course - housemade charcuterie. \u003ca href=\"https:\/\/www.instagram.com\/sanagansmeatlocker\/?hl=en\"\u003e@sanagansmeatlocker\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e-----\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"grid__item product__media-wrapper\"\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\n\u003cdiv class=\"event-details\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48129398014200,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Sanagan_Charcut_1_final_2_Large_8884a857-5220-4ddc-9fd1-3f7ab1d55240.jpg?v=1757882917"},{"product_id":"beer-for-beginners-from-grain-to-glass","title":"MASTERCLASS: Beer 101: From Grain to Glass by Joke Van Loon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeer can seem simple at first glance: it’s a combination of grain, hops, yeast and water. Yet small changes in ingredients and brewing techniques can create an incredible range of flavours, from crisp and refreshing to rich, fruity, sour or bitter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this interactive masterclass, \u003c\/span\u003e\u003cem\u003ezythologist \u003c\/em\u003e\u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003ebeer connoisseur)\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eJoke Van Loon\u003c\/strong\u003e (\u003cem\u003eTasting Talks\u003c\/em\u003e) takes you on a journey from the origins of brewing to the fundamentals of how beer is made—and how to enjoy it with confidence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe’ll begin with a short look at the history of beer and how brewing evolved from accidental fermentation to a refined craft. From there, we’ll follow the brewing process step by step, using it as a guide to understand how each ingredient influences what ends up in your glass. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThrough a curated tasting flight, we’ll explore:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHow malt affects colour, sweetness, and body\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHow hops contribute bitterness and aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHow yeast and fermentation create flavours ranging from clean and crisp to fruity, spicy, or sour\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlong the way, you’ll taste a range of beer styles—from light and approachable to bold and expressive—each chosen to highlight a specific part of the brewing process. Styles will include, but not be limited to, \u003ci\u003eIrish Stout, Doppelbock, West \u0026amp; East Coast IPAs, Saison and Tripel. \u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSimple food pairings will accompany the beers to demonstrate how flavours interact and enhance one another.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis class is designed for both beginners and curious drinkers alike. No prior knowledge needed—just an interest in discovering how beer really works and how to enjoy it more fully.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e----\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJoke Van Loon\u003c\/strong\u003e is a Belgian beer enthusiast with a degree in clinical psychology who had a practice in Antwerp for a decade. Her passion for all things brewing led her to becoming a certified Zythologist (aka beer sommelier) at the PIVA culinary school in Antwerp.\u003c\/p\u003e\n\u003cp\u003eShe moved to Toronto in 2025 and devoted herself fully to her studies in beer, creating Tasting Talks - a project that melds her fascination with the topic with her love for connecting people. Making beer culture fun, approachable and engaging, Joke aims to inspire creative tasting and exploring outside of one's comfort zone. \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/tasting_talks\/\" rel=\"noopener\" target=\"_blank\"\u003e@tasting_talks\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e'The world of beer is so much bigger than most people imagine, and I love creating welcoming spaces where they can learn, explore, discover new flavours, and connect with others over great beer.'\u003c\/em\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48171950276856,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/craft-beer-has-tons-of-variety-1734365086.jpg?v=1775490730"},{"product_id":"masterclass-nigeria-in-depth-by-ozoz-sokoh-may8","title":"MASTERCLASS: Nigeria In-Depth by Ozoz Sokoh","description":"\u003cp\u003eJoin food explorer and author \u003cstrong\u003eOzoz Sokoh \u003c\/strong\u003efor a deep dive into the details and nuances of Nigerian food and culture, through the lens of cassava\/manioc\/yuca, exploring classic and contemporary recipes found in her debut cookbook, \u003ca href=\"https:\/\/ozozsokoh.com\/book\"\u003eChop Chop: Cooking the Food of Nigeria\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCassava and cassava products are essential to life and daily living for the majority of Nigerians across all spheres of society, despite the fact that cassava is a fairly recent import to Nigeria (and Africa in general).\u003c\/p\u003e\n\u003cp\u003eToday, a lot of Nigerian cuisine is based on this tuber in different forms, from snacks of boiled cassava with coconut – a popular street food - to \u003cem\u003ekpokpogari \u003c\/em\u003e– coarse, hard biscuits made from leftover cassava fibre from which all the starch has been pressed out. Also, soaked \u003cem\u003egarri\u003c\/em\u003e – a fine to coarse meal (think cornmeal texture) enjoyed as cereal, with water or milk, and sides like \u003cem\u003eeba\u003c\/em\u003e, a hot sticky dough similar to mashed potatoes but starchier and served with soups and stews. There are salads of \u003cem\u003eabacha\u003c\/em\u003e, made from rehydrated, shredded cassava and desserts of \u003cem\u003emingau\u003c\/em\u003e, made with tapioca granules and coconut milk.\u003c\/p\u003e\n\u003cp\u003eGuests will experience Nigerian cuisine through cassava in different forms, tasting, drinking, and learning about the history and use in Nigeria and across West Africa today today, as well as the origins, and future possibilities of this incredible and life-sustaining crop. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMENU\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarri Soakings\u003c\/strong\u003e\u003cbr\u003eThink of it as cereal but with ice cold water. Optional extras include milk, chocolate powder (Milo), groundnuts (peanuts) and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemongrass Chicken Pepper Soup with Tapioca\u003c\/strong\u003e\u003cbr\u003eFragrant spiced broth with savory boba. Pepper soup is a spiced broth that isn’t always “peppery”. In Nigeria, some “spicy” and “chili hot” descriptions occupy the same space, as “pepper”, hence pepper soup. Worry not, this will be warm and comforting not mouth-numbing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEba, Lafun, and Egusi soup\u003c\/strong\u003e\u003cbr\u003eOzoz will demonstrate the preparation of traditional soft doughs like \u003cem\u003eEba\u003c\/em\u003e, made with granulated cassava meal and \u003cem\u003eLafun \u003c\/em\u003efrom fermented cassava flour, typically shaped into balls or ovals. The perfect accompaniment to hearty soups, in this case \u003cem\u003eEgusi\u003c\/em\u003e soup, prepared with a nutty melon seed mix and mushrooms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCassava \u0026amp; Coconut Salad\u003c\/strong\u003e (vegan)\u003cbr\u003eA traditional pairing of these two staple foods combining natural sweetness with earthiness, freshness from herbs and citrus. Served with papaya salsa, peanut sauce, and a medley of toppings including toasted sesame seeds and nuts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMingau\u003c\/strong\u003e\u003cbr\u003eA spiced, creamy dessert of coconut milk and granulated tapioca, with jams, syrups, fruit, and nuts\u003cbr\u003e-----\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOzoz Sokoh \u003c\/strong\u003eis a food scholar and author whose work documents and celebrates Nigerian and West African cuisine, most recently in her debut cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" href=\"https:\/\/ozozsokoh.com\/book\" target=\"_blank\"\u003eChop Chop: Cooking the Food of Nigeria\u003c\/a\u003e. She is particularly fascinated by all the ways we’re similar - dishes, drinks, material culture, techniques, and more - across geographies, cultures, and histories, in spite of our apparent differences.\u003cbr\u003e\u003ca href=\"https:\/\/ozozsokoh.com\/\"\u003ehttps:\/\/ozozsokoh.com\u003c\/a\u003e  |  @\u003ca href=\"https:\/\/www.instagram.com\/kitchenbutterfly\/?hl=en\"\u003ekitchenbutterfly\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSigned copies of Ozoz's book will be available for purchase at the event.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 1177c24d-7c2a-4014-8265-fd83050d4eac --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48190823497976,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/CassavaCoconutSalad_OzozSokoh.jpg?v=1762183719"},{"product_id":"masterclass-discovering-wild-foods-with-seth-goering-of-forbes-wild-foods","title":"MASTERCLASS: Discovering Wild Foods with Seth Goering","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat does it taste like to live in Ontario?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThis is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years. But it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for. \u003c\/p\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cdiv\u003eFor this Masterclass, \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSeth Goering\u003c\/strong\u003e from \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003eForbes Wild Foods\u003c\/a\u003e will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Seth will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cstrong\u003eSpring Edition:\u003c\/strong\u003e\u003cbr class=\"html-br\"\u003e\u003cstrong\u003ePlants: \u003c\/strong\u003eRamps (aka wild leeks), Fiddleheads (aka \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eostrich \u003c\/span\u003efern tips)\u003c\/div\u003e\n\u003cstrong\u003eMushrooms: \u003c\/strong\u003eFresh Morels\u003cstrong\u003e\u003cbr class=\"html-br\"\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cstrong\u003ePreserves: \u003c\/strong\u003eMilkweed Pods, Ox-Eye Daisy Capers\n\u003cstrong\u003eBerries\u003c\/strong\u003e: Saskatoon Berry, Elderberry\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eSeaweed\u003c\/strong\u003e: Salicornia (aka sea asparagus)\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eTrees \u0026amp; Syrups\u003c\/strong\u003e: Birch, Haskap, Balsam, Spruce, Cedar\u003cbr class=\"html-br\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem\u003e(Exact items will depend on availability)\u003c\/em\u003e\n\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003cp\u003eIn addition to being able to sample and learn about these unique local ingredients, a delicious tasting menu has been prepared by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e, the man behind the Dep's popular\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edinner series. This offers a fabulous opportunity to experience the versatility of these rare flavours — a real connection to our Canadian landscape. There will also be a selection of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewild food products for sale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eat the end of the event, so you can take home some of the amazing new flavours you have discovered.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor more than two decades \u003c\/span\u003e\u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003e\u003cstrong\u003eForbes Wild Foods\u003c\/strong\u003e\u003c\/a\u003e has been striving to make wild foraged native foodstuffs available to a broader Canadian audience. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures. \u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/forbeswildfoods\/#\"\u003e@forbeswildfoods\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeth Goering\u003c\/strong\u003e is a city kid who went into the woods one day and never fully left. He has been lucky enough to work with Jonathon Forbes and the other fantastic members of the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003eForbes Wild Foods\u003c\/a\u003e team for over 22 years. Foraging the woods and wilds of southern Ontario has offered the opportunity to try a wide range of hyper-local foraged delicacies, and the network of foragers means he has been lucky enough to taste wild treats from the far edges of Canada and many places in between. Between time spent learning to identify, sustainably harvest and prepare a variety of unusual wild crafted delicacies he has also become a fixture on the local Farmer’s Market scene. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48234066116856,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/fiddleheads.jpg?v=1776722358"},{"product_id":"cooking-class-homemade-limoncello-scratch-with-erica-foffi","title":"MASTERCLASS: Homemade Limoncello by Erica Foffi","description":"\u003cp\u003eIn this class, Italian cook and educator \u003cstrong\u003eErica Foffi \u003c\/strong\u003eshines a spotlight on one of Italy’s most beloved \u003cem\u003edigestivi\u003c\/em\u003e: Limoncello. You’ll explore how a simple combination of lemons, alcohol and sugar became an icon of the Amalfi Coast, and why citrus has such a central place in Italian food culture.\u003c\/p\u003e\n\u003cp\u003eWe’ll begin with an engaging look at Limoncello’s roots in Southern Italy – the lemons of Sorrento and Amalfi, how families have made and shared it at home for generations, and what makes Italian citrus unique from a flavour and agricultural perspective. Along the way, Erica will unpack the “kitchen science” behind Limoncello: essential oils in the peel, the role of highproof alcohol, bitterness, sweetness and temperature.\u003c\/p\u003e\n\u003cp\u003eFrom there, the evening turns hands-on. Each participant will prepare their own mini jar of Limoncello infusion, guided step-by-step through peeling, assembling and understanding the ratios. Erica will then demonstrate how to take a fully infused batch to the finish line by straining and adding syrup, and show you how to turn the finished liqueur into a refreshing Limoncello Spritz.\u003c\/p\u003e\n\u003cp\u003eWhile you listen, mix and taste, you’ll enjoy a light, citrus-forward menu designed for easy nibbling: mixed \u003cem\u003ebruschette\u003c\/em\u003e (including tomato with lemon zest and ricotta with lemon and honey), a simple lemon pasta salad with herbs and Parmigiano, and soft Limoncello cookies. The drinks side includes a refreshing Limoncello Spritz and Erica’s own homemade Limoncello served neat.\u003c\/p\u003e\n\u003cp\u003eYou’ll leave with your own Limoncello infusion to finish at home, a clearer understanding of Italian citrus and Limoncello from both cultural and scientific angles, and plenty of ideas for using this bright, aromatic liqueur in your own kitchen and bar.\u003cbr\u003e\u003c!-- notionvc: bf8e87da-9076-4510-bc48-98985daef5a6 --\u003e\u003cspan\u003e----\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eErica Foffi\u003c\/strong\u003e was born and raised in Rome, where desserts were simple, seasonal, and meant to be shared. Her classes are welcoming, hands-on, and rooted in Italian tradition, with a focus on technique, flavour, and the joy of cooking together.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/products\/@cookingwitherica_\"\u003e@cookingwitherica_\u003c\/a\u003e | \u003ca href=\"https:\/\/thedepanneur.ca\/products\/ericaitaliancooking.wixsite.com\"\u003eericaitaliancooking.wixsite.com\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48323465249016,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Limoncello-5_jpg.webp?v=1777920758"}],"url":"https:\/\/thedepanneur.ca\/collections\/masterclasses-past-events.oembed","provider":"The Depanneur","version":"1.0","type":"link"}