{"title":"Supper Clubs","description":"\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003eEvery week The Depanneur invites talented guest chefs, both amateur and professional, to share a multi-course meal.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEveryone eats together in an informal, B.Y.O.B., family-style dinner party. \u003cmeta charset=\"utf-8\"\u003eGuests are welcome to attend on their own, with a friend, or as a group. Want more deets? Check the \u003ca href=\"\/pages\/guest-faqs\"\u003eFAQs\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eYou can also host a \u003ca href=\"..\/collections\/private-events\" title=\"Private Events\"\u003eprivate dinner party\u003c\/a\u003e for groups of 12+\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDo you love to cook? \u003c\/strong\u003eIf cooking dinner for up to 32 people sounds like fun to you, \u003ca href=\"https:\/\/thedepanneur.ca\/pages\/chef-faqs\" title=\"Chef FAQs\"\u003eclick here to learn more\u003c\/a\u003e.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"parsi-ghambar","title":"SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\" class=\"alignnone\"\u003e\u003cimg decoding=\"async\" class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-300x300.png 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-36x36.png 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-180x180.png 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg.png 640w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-120x120.png 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-450x450.png 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-100x100.png 100w\" sizes=\"(max-width: 39px) 100vw, 39px\"\u003e\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eParsi Cooking Demonstration \u0026amp; Dinner\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eParsis\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNiloufer Mavalvala\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.nilouferskitchen.com\/p\/my-scrap-book.html\"\u003eseveral books on Parsi cooking\u003c\/a\u003e, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage.\u003c\/p\u003e\n\u003cp\u003eThis special meal is one of six annual Ghambars – seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude, the spirit of community, a sense of belonging and, most importantly, the ideal of equality despite one’s class or financial status.\u003c\/p\u003e\n\u003cp\u003eIn addition, as we will be dining during peak mango season in our area, a special educational emphasis will be directed towards gaining insight into this heavenly fruit, its variations and the seasonal art of the mango pickle. We will discuss the many variations in taste and texture that can occur throughout the lifecycle of the fresh mango.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis event takes place at the author’s home in Mississauga, near\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/maps.app.goo.gl\/QcjmAkL2iAJStPyu9\"\u003eMississauga Rd. \u0026amp; Burnhamthorpe Rd.\u003c\/a\u003e\u003cbr\u003e\u003c\/strong\u003e(Address will be provided with purchase of tickets)\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eGhambar nu papayta ma gos\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eTypically using either lamb or mutton (we will be using Halal Ontario lamb) with potatoes braised with a blend of Persian and South Asian spices and enjoyed with warm rotis or crusty bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJhinga ni khichri\u003cbr\u003e\u003c\/strong\u003eA one pot lentil, rice and prawn concoction. Considered a comfort food and increasingly a go-to for health-conscious diners in the West who are relatively new to the perfectly balanced dish. This is generally spiced with a garam masala and served with Dahi ni Kudhi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eDahi ni kudhi\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003eThis sauce can accompany just about anything on the Parsi table, but traditionally a must have with Jhinga ni khichri. A delightful combination of yoghurt , curry leaves, chillies, turmeric, fried onions and garlic which is served warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eKeri nu buffenu\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003ea special pickle prepared with ripe sweet whole mangoes, skin on, eaten as a condiment alongside the main meal.\u003c\/p\u003e\n\u003cp\u003eThis family style meal will be served with sides of papadam, radishes and carrots, providing a clean, fresh, palate-cleansing crunchiness to contrast the rich and savoury elements.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh mango ice cream\u003cbr\u003e\u003c\/strong\u003eWe will be enjoying the peak of mango season during this meal and what better way to highlight the magic of this fruit than with ice cream? Our newly gained education in all things mango from Niloufer will help us to especially appreciate the finale of this celebratory meal.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e$79\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e+HST\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eNiloufer Mavalvala\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an experienced home cook and an award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.nilouferskitchen.com\/\"\u003enilouferskitchen.com\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e| \u003ca href=\"https:\/\/www.instagram.com\/nilouferskitchen\"\u003e@nilouferskitchen\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.nilouferskitchen.com\/\" class=\"alignleft\"\u003e\u003cimg decoding=\"async\" class=\"alignleft wp-image-140099 size-full\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1.jpg\" alt=\"\" width=\"1759\" height=\"693\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1.jpg 1759w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-300x118.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-1030x406.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-768x303.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-1536x605.jpg 1536w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-1500x591.jpg 1500w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-705x278.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/10\/Screenshot_20240423-1028442-1-450x177.jpg 450w\" sizes=\"(max-width: 1759px) 100vw, 1759px\"\u003e\u003cspan class=\"image-overlay overlay-type-extern\"\u003e\u003cspan class=\"image-overlay-inside\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\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":46607342665976,"sku":null,"price":69.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/MAY-16-Parsi-_-Niloufer.jpg?v=1752203325"},{"product_id":"indigenous-food-lab","title":"SUPPER CLUB: Indigenous Food Lab by Taylor Parker","description":"\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eToronto is part of the Dish With One Spoon Covenant. In its very language, it reminds us that by eating together, we are connected.\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThe Depanneur is proud to host the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e, a new monthly residency with Chef\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cstrong\u003e, \u003c\/strong\u003ethe man behind The Dep’s acclaimed and subversive\u003cspan\u003e \u003c\/span\u003eCanada Day Supper Clubs.  It is designed as space to consider the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of \u003cem\u003eterroir\u003c\/em\u003e – the flavour of a place — to rediscover and redefine what Indigenous food means today.\u003c\/p\u003e\nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_204.pdf?v=1754414354\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eRead the profile of Chef Taylor from The Depanneur Cookbook\u003c\/strong\u003e\u003c\/a\u003e\u003cstrong\u003e \u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe live in the largest city in Canada, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine, with one glaring, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene, without a single Indigenous-owned restaurant for people to patronize. More than ever before, Canada needs to embrace and celebrate its indigenous culinary heritage, and I believe the long path towards reconciliation can and should start at the table.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/mailchi.mp\/thedepanneur\/2018-2601144?e=a3d6255151\"\u003e\u003cstrong\u003eWhy no menu?\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series.\u003c\/p\u003e\n\u003cp\u003eTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efocused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.for4gedcandleco.ca\/\"\u003eFor4ged Candle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Brantford, Ontario.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery weekend\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites an amateur or professional guest chef to host a fun, informal dinner party.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342895352,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-53-SQ-e1735407971582.jpg?v=1776715094"},{"product_id":"at-the-eritrean-table","title":"SUPPER CLUB: At the Eritrean Table","description":"\u003ch3\u003eThis event takes place in the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e Eritrea, together with its neighbour Ethiopia, are home to many ancient, complex and diverse societies. Different ethnic groups inhabit ecosystems ranging from coastal Red Sea lowlands to fertile mountainous highlands, arid deserts to sub-tropical rainforests, each home to distinct ingredients and cuisines. More than 90 languages are spoken across the countries (some by only a few thousand people), primarily Amharic, Tigrinya (in Eritrea and the North) and Afaan Oromo. For those familiar with Ethiopian\/Eritrean restaurant menus, the names of dishes most often appear as Amharic transliterations (but can still vary a lot as there is no official system) regardless of the actual mother tongue of the business; we’ve added names in Tigrinya where possible [in square brackets]. Tonight \u003cstrong\u003eAsmait Merhatsion\u003c\/strong\u003e will share with us a homemade meal of traditional dishes together with an introduction to the coffee ceremony, one of the most cherished social rituals of daily life in Eritrea. Bonus: both myself (Len) and my colleague Neil Coletta have been long-time fans and collectors of Ethiopian music of the 70’s \u0026amp; 80’s, and will put together a special playlist for tonight’s dinner. ----- \u003cem\u003e\u003cstrong\u003eKitfo\u003c\/strong\u003e\u003c\/em\u003e ክትፎ Eritrean\/Ethiopian ‘beef tartare’; finely chopped raw beef seasoned with \u003cem\u003ekorarima\u003c\/em\u003e (Ethiopian black cardamom, aka Grains of Paradise), \u003cem\u003emitmita\u003c\/em\u003e (red chili powder), and \u003cem\u003enit'ir qibe\u003c\/em\u003e [tesmi], clarified butter infused with a host of spices, served with injera crisps \u003cem\u003e\u003cstrong\u003eKaye Sir\u003c\/strong\u003e\u003c\/em\u003e ቀይሥር Beetroot salad, served with injera crisps. — Typically a family meal features a large platter lined with homemade \u003cem\u003einjera\u003c\/em\u003e, a slightly sour fermented flatbread made from \u003cem\u003eteff\u003c\/em\u003e, a tiny, highly nutritious grain endemic to Eritrea\/Ethiopia, topped with a colourful selection of different meat and vegetable dishes. The food is traditionally eaten by hand, with guests sharing the communal platter (optional). \u003cem\u003e\u003cstrong\u003eDoro w’et\u003c\/strong\u003e\u003c\/em\u003e ዶሮ ወጥ Chicken in a rich, onion-based sauce (\u003cem\u003ekulet)\u003c\/em\u003e infused with spicy *berbere (*a complex, homemade spice blend unique to each chef), and topped with a hard-boiled egg. Often considered the national dish of Ethiopia, and served on holidays or special occasions. \u003cem\u003e\u003cstrong\u003eTibs\u003c\/strong\u003e\u003c\/em\u003e ጥብሲ [\u003cem\u003eTibsi\/Qulwa\u003c\/em\u003e] Small cubes of beef, fried in \u003cem\u003enit'ir qibe\u003c\/em\u003e (spice-infused ghee) with onions, tomato, ginger, garlic, and other spices. — Devout Ethiopian Christians observe more than 200 fasting days, during which they eat no meat and refrain from eating until noon; others may only fast during Lent. This tradition of \u003cem\u003et’som megeb\u003c\/em\u003e (fasting food) provides a large selection vegetarian dishes. \u003cem\u003e\u003cstrong\u003eShiro\u003c\/strong\u003e\u003c\/em\u003e ሽሮ A thick paste of chickpea flour cooked with a blend spices, ginger, garlic, onion, and tomato. It’s often called \u003cem\u003emetin shiro\u003c\/em\u003e, where \u003cem\u003emetin\u003c\/em\u003e means measured, suggesting that one must combine just the right amount of spices to create the perfect flavour profile. \u003cem\u003e\u003cstrong\u003eMisr W’et\u003c\/strong\u003e\u003c\/em\u003e ምስር [\u003cem\u003eAdes\u003c\/em\u003e] \u003cem\u003eMisr\u003c\/em\u003e (red) stews tend to be spicy from the addition of the characteristic hot \u003cem\u003eberbere\u003c\/em\u003e spice blend. This is one of the most well known, with red lentils, onions, cumin, tomato, garlic, and ginger. \u003cem\u003e\u003cstrong\u003eKik Alicha\u003c\/strong\u003e\u003c\/em\u003e ምስር [\u003cem\u003eTumtumo\u003c\/em\u003e] \u003cem\u003eAlicha\u003c\/em\u003e (yellow) stews are made without \u003cem\u003eberbere,\u003c\/em\u003e thus not spicy, and are often made with turmeric to enhance the colour. This classic dish features yellow split pea, stewed with onion, ginger, garlic, turmeric, and black cardamom. \u003cem\u003e\u003cstrong\u003eAtakilt W’et\u003c\/strong\u003e\u003c\/em\u003e አታከልት [\u003cem\u003eKawlo\u003c\/em\u003e] \u003cem\u003eAtakilt\u003c\/em\u003e (vegetable) is another classic combination of cabbage [\u003cem\u003ekawlo\u003c\/em\u003e], onion, carrot, potato, turmeric, garlic, and ginger. \u003cem\u003e\u003cstrong\u003eGomen\u003c\/strong\u003e\u003c\/em\u003e ጎመን [\u003cem\u003eHamli\u003c\/em\u003e] \u003cem\u003eGomen\u003c\/em\u003e (greens) are a staple dish, made with collards or kale braised with onion, garlic, ginger, tomato, and spices. \u003cem\u003e\u003cstrong\u003eSalata\u003c\/strong\u003e\u003c\/em\u003e ሰላጣ A fresh green salad of lettuce, tomato, onion and jalapeño in a simple, tangy lemon dressing refreshes the palate and brightens up the whole platter. — The meal will close with an introduction to the traditional \u003cstrong\u003eHabesha coffee ceremony\u003c\/strong\u003e. Typically performed by the woman of the household when hosting relatives, neighbours, or honoured guests, it is more than just a coffee break, it's an intimate ritual of social, emotional and spiritual connection. Green coffee is first roasted over an open flame in a pan; the aroma of the roasting beans is an important part of the experience, and sometimes incense is also burned. The coffee is then ground, often using a traditional wooden mortar and pestle, then brewed in a traditional long-necked clay pot (\u003cem\u003ejebena\u003c\/em\u003e) with a spherical base and pouring spout. Served in small handleless cups, the coffee is served alongside a small snack such as popcorn or peanuts. For tonight’s dinner Asmait has prepared her signature \u003cstrong\u003eteff cookies with orange and cinnamon\u003c\/strong\u003e. ----- $79 +HST ----- \u003cstrong\u003eAsmait Merhatsion\u003c\/strong\u003e was born in Eritrea, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world, making dishes together every weekend as an extra income source for her family. Here in Canada, she graduated from Newcomer Kitchen’s food entrepreneurship program, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business. ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504000248,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/image-asset.jpg?v=1754320173"},{"product_id":"diy-dinner-party-mexican-taco-party-with-mariel-gonzlez","title":"SUPPER CLUB: DIY DINNER PARTY: Mexican Taco Party with Mariel González","description":"\u003cblockquote\u003e\u003cspan style=\"color: #800000;\"\u003e\u003cem\u003eOur DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people, learn recipes and enjoy a delicious meal in a convivial \u0026amp; collaborative setting.\u003c\/em\u003e\u003c\/span\u003e\u003c\/blockquote\u003e Join \u003cstrong\u003eMariel González\u003c\/strong\u003e, the passionate cook and creator behind \u003ca href=\"http:\/\/www.catrinaskitchen.ca\/\"\u003eCatrina’s Kitchen\u003c\/a\u003e, for an immersive culinary experience that brings the vibrant flavours of Mexico to life. This is your chance to learn the foundation of authentic Mexican cooking while having a blast in the kitchen! In this hands-on workshop \u0026amp; dinner, you’ll learn how to make \u003cstrong\u003efour authentic taco fillings\u003c\/strong\u003e (chicken, shrimp and 2 vegetarian) along with an introduction to the art of crafting \u003cstrong\u003ecorn tortillas from scratch\u003c\/strong\u003e, the secret of a truly amazing taco. You'll discover a wide range of quick and easy \u003cstrong\u003etraditional sides and garnishes\u003c\/strong\u003e, and toast to your success with a \u003cstrong\u003ehomemade aqua fresca\u003c\/strong\u003e. We'll end on a sweet note with Catrina’s Kitchen irresistible \u003cstrong\u003ecookies\u003c\/strong\u003e and a cup of warm \u003cstrong\u003echocolate Champurrado\u003c\/strong\u003e. Whether you’re a seasoned foodie or a curious beginner, this fun, hands-on event will teach you new skills, deepen your appreciation for Mexican culture, and leave you with a full heart and stomach. ----- \u003cem\u003e\u003cstrong\u003eChicken Mole\u003c\/strong\u003e\u003c\/em\u003e: A beloved Mexican dish with pre-Hispanic roots, mole combines a rich blend of chilies, nuts, seeds, and chocolate for a complex and velvety sauce. It's a celebration of Mexican culinary ingenuity and tradition. \u003cem\u003e\u003cstrong\u003eCamarones a la Diabla\u003c\/strong\u003e\u003c\/em\u003e: Spicy, bold, and irresistible, these shrimp are cooked in a fiery chili sauce. This dish showcases the balance of heat and flavor that Mexican cuisine is famous for. \u003cem\u003e\u003cstrong\u003eCalabacitas con Elote\u003c\/strong\u003e\u003c\/em\u003e: A comforting vegetarian filling featuring tender zucchini and sweet corn. This dish highlights the vibrant flavours of humble ingredients and is a staple in Mexican home cooking. \u003cem\u003e\u003cstrong\u003ePastor Mushrooms\u003c\/strong\u003e\u003c\/em\u003e: A plant-based twist on the iconic tacos al pastor. Meaty mushrooms are marinated in a blend of dried chilies, pineapple, and spices, offering a flavorful and satisfying filling. \u003cem\u003e\u003cstrong\u003eFresh Corn Tortillas\u003c\/strong\u003e\u003c\/em\u003e: Participants will learn how to make these from scratch, embracing an essential Mexican tradition and the foundation of every great taco. \u003cstrong\u003eSides \u0026amp; Garnishes\u003c\/strong\u003e: \u003cem\u003eFrijoles de la Olla\u003c\/em\u003e (Traditional Mexican-style beans), \u003cem\u003eGuacamole\u003c\/em\u003e, \u003cem\u003ePico de Gallo\u003c\/em\u003e, \u003cem\u003eSalsa Verde Cruda\u003c\/em\u003e, plus lots of extra goodies like: \u003cem\u003eTotopos\u003c\/em\u003e (fried tortilla chips), Grilled Pineapple, Pickled Onions, Lime Wedges, Crumbled Cotija, Chopped Cilantro, and Catrina’s Kitchen Salsa Macha \u003cem\u003e\u003cstrong\u003eAgua de Jamaica\u003c\/strong\u003e\u003c\/em\u003e: A refreshing hibiscus iced tea with a balance of tart and sweet, a quintessential Mexican drink. \u003cem\u003e\u003cstrong\u003ePolvorones\u003c\/strong\u003e\u003c\/em\u003e: Delicate Mexican shortbread cookies that melt in your mouth, the perfect sweet ending to the meal. \u003cem\u003e\u003cstrong\u003eChampurrado\u003c\/strong\u003e\u003c\/em\u003e: A warm, chocolatey drink thickened with masa and infused with cinnamon, offering a comforting and authentic finish to the experience. ----- $89 + HST ----- \u003cstrong\u003eMariel González\u003c\/strong\u003e is the heart behind \u003ca href=\"http:\/\/www.catrinaskitchen.ca\/\"\u003eCatrina’s Kitchen\u003c\/a\u003e, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada, Mariel has loved sharing her culinary creations with friends, family. After becoming a mom, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen, a purveyor of artisanal Mexican culinary products crafted with love, care, and the finest ingredients. From spicy salsas to sweet Mexican cookies, every bite is a celebration of joy and indulgence. \u003ca href=\"https:\/\/www.instagram.com\/catrinas.kitchen.ca\/\"\u003e@catrinas.kitchen.ca\u003c\/a\u003e ---- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is \u003cem\u003eWhere Interesting Food Things Happen\u003c\/em\u003e. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504131320,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/20220826154338-spicy-20baja-20shrimp-20tacos-20img-206_jpeg.webp?v=1754320179"},{"product_id":"losar-tibetan-new-year-by-tsewang-chodon-lhundup-gyatso","title":"SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon \u0026 Lhundup Gyatso","description":"\u003ch3\u003eThis event takes place in the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e \u003cem\u003eLosar\u003c\/em\u003e is a Tibetan word that means New Year; \u003cem\u003elo\u003c\/em\u003e meaning 'year' and \u003cem\u003esar\u003c\/em\u003e meaning 'new'. Tibetan New Year always falls on a new moon in the first two solar terms (one of the twenty-four periods in traditional Chinese lunisolar calendars that begins with the winter solstice). The observation of the new year involves eight main activities such as: cleaning the house, eating reunion dinner, exorcising ghosts, offering sacrifices, fetching water, visiting neighbors, hanging prayer flags, and burning pine branches. Like any important festivity, there are special New Years foods to enjoy. Join \u003cstrong\u003eTsewang Chodon \u003c\/strong\u003e\u0026amp;\u003cstrong\u003e Lhundup Gyatso\u003c\/strong\u003e of \u003ca href=\"https:\/\/www.instagram.com\/tctibetanmomos\/?hl=en#\"\u003eTC’s Tibetan Momo\u003c\/a\u003e, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. It’s hardly surprising that Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings. ----- \u003cstrong\u003eKhapse with Po Cha\u003c\/strong\u003e These lightly-sweet, crispy, fried cookies are traditionally served to kick off a New Years celebration. They will be served with one of the most distinctive Tibetan beverages, \u003cem\u003ePo Cha\u003c\/em\u003e (butter tea) a rich, savoury tea mixed with butter (traditionally yak butter, alas not available in Canada), milk and salt. \u003cstrong\u003eTibetan Lentil Soup\u003c\/strong\u003e Piping hot, hearty lentil broth with subtle curry spices, served with some of TC's homemade kimchi on the side. \u003cstrong\u003eKotey Momos\u003c\/strong\u003e [meat \u0026amp; vegan] These momos feature an organic flour dough that is elegantly shaped by hand, then steamed and pan-fried (\u003cem\u003ekotey)\u003c\/em\u003e for an extra special bit of golden crust. There will be 4 kinds of momos (2 meat, 2 vegetarian) for sharing: beef \u0026amp; onion, chicken, mixed vegetable, and potato \u0026amp; spinach — a generous helping of 8 momos per person. The momos are served with \u003cem\u003eDrang Tsal\u003c\/em\u003e (a tangy pickled cabbage salad), TC’s fabulous homemade hot sauce, and soy sauce for dipping. \u003cstrong\u003eDre-Sil with Qiabadi\u003c\/strong\u003e A very traditional New Year’s dish, symbolizing good luck and happiness in the year ahead. Steamed rice is mixed with butter and a mixture of dried fruits, and served with fresh yogurt. It is accompanied by \u003cem\u003eQiabadi\u003c\/em\u003e (Tibetan sweet tea), Sweet black tea with ginger ----- $79 +HST ----- \u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-losar-tibetan-new-year-by-tsewang-chodon-lhundup-gyatso\/momos_tcmomos_tibetan_nepalese_dep-cookbook_kh_feb-24-63\/\"\u003e\u003cimg class=\"alignleft wp-image-141449 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/MOMOS_TCMOMOS_TIBETAN_NEPALESE_DEP-COOKBOOK_KH_FEB-24-63-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eFrom a young age, \u003cstrong\u003eTsewang Chodon\u003c\/strong\u003e has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. These days, together with her partner \u003cstrong\u003eLhundup Gyatso\u003c\/strong\u003e, they share traditional Tibetan\/Himalayan cuisine under the banner of \u003ca href=\"https:\/\/tctibetanmomo.myshopify.com\/\"\u003eTC’s Tibetan Momo\u003c\/a\u003e. They offer handmade momos and condiments made from local ingredients sourced from various farmers they work alongside at various local farmers’ markets around the city. \u003ca href=\"https:\/\/www.instagram.com\/tctibetanmomos\/?hl=en#\"\u003e@tctibetanmomos\u003c\/a\u003e ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504164088,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/MOMOS_TCMOMOS_TIBETAN_NEPALESE_DEP-COOKBOOK_KH_FEB-24-65-copy.jpg?v=1754320181"},{"product_id":"afghan-sofra","title":"SUPPER CLUB: Afghan Sofra","description":"\u003ch3\u003eThis event takes place in the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e For more than two millennia, Afghanistan was a place where important trade routes between India, China, the Middle East and Europe converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own. One symbol of Afghan hospitality is the \u003cem\u003esofra\u003c\/em\u003e, a woven cloth or spread upon which food is served. In a broader sense it has come to mean the kind of convivial family meal associated with Islamic cultures, and is where we, half a world away, get the idiom of 'putting on a big spread'. Tonight \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e will share a lovely selection of traditional Afghan dishes, all infused with this spirit of hospitality. ---- \u003cem\u003e\u003cstrong\u003eDaal\u003c\/strong\u003e\u003c\/em\u003e Starting with this simple, comforting red lentil soup with cumin and black pepper is the perfect way to warm up on a chilly winter night. \u003cem\u003e\u003cstrong\u003eBolani Kachalu\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003eBolani\u003c\/em\u003e are a style of stuffed, pan-fried breads from Afghanistan. Similar to Turkish \u003cem\u003egozleme\u003c\/em\u003e or Syrian \u003cem\u003eshamborak\u003c\/em\u003e, they feature thin dough folded into large, half-moon shape — in this case filled with a spiced potato mixture — and then griddled until crispy. It’s served with a creamy cilantro and yoghurt chutney. \u003cem\u003e\u003cstrong\u003eChalaw Do Pyaza\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003eDo pyaza\u003c\/em\u003e (or \u003cem\u003edopiaza\u003c\/em\u003e) is a traditional lamb dish close to the Afghan heart. It gets its name from the Persian for \u003cem\u003e“two onions”\u003c\/em\u003e because of the combination of the luscious caramelized onion gravy in which the meat is slowly cooked and the bright, pickled onions which are added at the very end to contrast and complement to the richness of the lamb. It is served with delicate white rice alongside \u003cem\u003edal masoul\u003c\/em\u003e, simply cooked yellow split peas, and \u003cem\u003esalata\u003c\/em\u003e, a refreshing afghan chopped salad with tomatoes, cucumber, cilantro, onion, and lemon. \u003cem\u003eVegetarian: \u003cstrong\u003eLobya chalaw\u003c\/strong\u003e - Soft kidney beans cooked in a rich tomato base with caramelized onions.\u003c\/em\u003e \u003cem\u003e\u003cstrong\u003eCream Roll \u0026amp; Kahwah \u003c\/strong\u003e\u003c\/em\u003eA delicate pastry cylinder stuffed with rich cream is an idea works just about anywhere, from Hungary (\u003cem\u003ekrémes\u003c\/em\u003e) to France (\u003cem\u003eroulé à la crème\u003c\/em\u003e) to Japan (\u003cem\u003ekurimukorone\u003c\/em\u003e). The Afghan version, with light crispy puff pastry and sweetened whipped cream is dusted with icing sugar and garnished with chopped pistachios. It is served with \u003cem\u003ekahwah\u003c\/em\u003e, a fragrant Afghan tea infused with saffron and cardamom. ----- $79 +HST ----- \u003cimg class=\"alignleft wp-image-141612 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/FRISHTA-GHAFOORI_AFGHANISTAN-MEATBALLS_APRIL-7-25-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e originally hails from Afghanistan and works as a line cook in a Middle Eastern restaurant and loves to explore food from all over the world. Frishta has lived in 6 countries to date, and her favorite part is trying all the local delicacies. ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504229624,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/dopiaza.jpg?v=1754320187"},{"product_id":"valentines-day-supper-club-metaphysical-meat-joy","title":"SUPPER CLUB: Valentine's Day Supper — Metaphysical Meat Joy","description":"\u003cblockquote\u003e\n\u003cem\u003eRoses are red\u003c\/em\u003e \u003cem\u003eGender is performative\u003c\/em\u003e \u003cem\u003eLet’s make Valentine’s Day\u003c\/em\u003e \u003cem\u003eLess heteronormative\u003c\/em\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThe inimitable \u003cstrong\u003eMikiki\u003c\/strong\u003e, Canada’s sultriest #\u003ca href=\"https:\/\/video.vice.com\/en_ca\/video\/fine-dining-with-an-activist-drag-queen\/5ac3f2e6f1cdb31f8e4ea9b1\"\u003eSlopQueen\u003c\/a\u003e returns to The Depanneur for their 5th annual \u003cstrong\u003eDrag Valentine’s Day Dinner\u003c\/strong\u003e. An immersive and interactive food experience unlike any other, teetering tipsily between drag cabaret, performance art, academic lecture, political protest, and dinner party. Served in full drag regalia and interspersed with songs, this collision of high-concept dining and low-brow humour is a Valentine's Day that is fearless, funny, and truly provocative. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/Mikiki-Salade_Essay_p60.pdf\"\u003eRead more about Mikiki in this feature essay from The Depanneur Cookbook \u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePioneering performance artist Carolee Schneemann and her colleagues first performed \u003c\/em\u003eMeat Joy\u003cem\u003e at the First Festival of Free Expression in Paris in May of 1964. A group of men and women, stripped to their underwear, danced and writhed around with each other on plastic sheeting, while rubbing raw fish, chicken, and sausage, as well as wet paint, onto their bodies. The work was simultaneously erotic, disgusting, comic, choreographed, and spontaneous. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMeat Joy\u003cem\u003e was a celebration of the flesh that verged on ecstatic ritual.\u003c\/em\u003e Mikiki picks up where this leaves off, playfully digging into the places where food intersects inwardly with our senses, memories and identities, and outwardly with the politics and economics of production and consumption. \u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAmuse bouche\u003c\/em\u003e (literally); a little something to amuse your mouth. Shiso leaf with puffed rice, candied chilies and Pop Rocks.\u003c\/p\u003e\n\u003cp\u003eSome palate cleansing action, TBD \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChawanmushi\u003c\/em\u003e (Japanese steamed egg custard) with gravy paint, sprouted fenugreek seeds and \u003cem\u003etong ho\u003c\/em\u003e (chrysanthemum leaves) Whitefish poached in \u003cem\u003ekreung\u003c\/em\u003e (Cambodian yellow curry paste)-infused oil, with a saltfish \u0026amp; brewis (East Coast hardtack) purée, dried shrimp \u0026amp; surimi salad\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCzernina\u003c\/em\u003e (Polish blood soup) with gluten-meat and noodles Grass jelly with pork floss cookies Foie gras \u003cem\u003emacaron\u003c\/em\u003e with mincemeat gelée \u0026amp; meat cream \u003cbr\u003e----- \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMikiki\u003c\/strong\u003e has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). \u003ca href=\"https:\/\/www.instagram.com\/mkkultra\/\"\u003e@mkkultra\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003eEvery weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504262392,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/mikiki-blood-scaled.jpg?v=1754320190"},{"product_id":"thats-amore","title":"SUPPER CLUB: That's Amore","description":"\u003ch2\u003eThe perfect Valentine's Day dinner doesn't ex…\u003c\/h2\u003e \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e, head chef of Pastaio, makes some of the best artisanal pasta in the city. But sometimes his extensive experience working in French and Italian fine dining in North America and Italy, gives him the itch to do something extra special. And what better excuse to show off a little than an exquisite Valentine's Day dinner for lovers only? A marriage of Chef Anthony's personal and professional background the menu leans into Italian-inspired dishes, showcasing favourite local ingredients and a bit of dazzling technique to create an unforgettable meal. \u003cem\u003eNote: this meal is envisioned as a series of sharing platters for two, but we are happy to accommodate singles, polycules or vegetarians on request. \u003c\/em\u003e----- \u003cem\u003eAntipasti\u003c\/em\u003e \u003cstrong\u003eBurratini with Roasted Ontario Concord Grapes, Aged Balsamic \u0026amp; Roasted Walnuts\u003c\/strong\u003e \u003cstrong\u003eToasted Herbed Focaccia\u003c\/strong\u003e \u003cstrong\u003eWarm Spiced Olives\u003c\/strong\u003e This dish shows off one of Chef Anthony's favourite Wisconsin cheeses, paired with local grapes and homemade focaccia inspired by time spent in Naples learning pizza-making techniques, \u003cem\u003ePrimi\u003c\/em\u003e \u003cstrong\u003eTruffle + Ricotta Stuffed Pappardelle with Parmigiano Fonduta \u0026amp; Fresh Truffles\u003c\/strong\u003e A showstopper of pasta making skill, a hand-shaped pasta 'rose' is stuffed with fresh ricotta, draped in a light Parmesan cream, and lavishly adorned with fresh black truffle. \u003cem\u003eSecondi\u003c\/em\u003e \u003cstrong\u003eGrigliata Mista with Roasted Potato \u0026amp; Swiss Chard\u003c\/strong\u003e A Florentine-inspired mixed grill that includes beef, pork, and chicken cooked over wood to suffuse them with an intoxicating smokiness, then topped with garlic and rosemary infused olive oil, and finished with Maldon salt. \u003cem\u003eDolci\u003c\/em\u003e \u003cstrong\u003eRaspberry Tiramisu\u003c\/strong\u003e A fun twist on a classic for Valentine's Day. ----- $89 +HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto's finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504360696,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Thats-Amore-collage.jpg?v=1754320193"},{"product_id":"sos-pwa","title":"SUPPER CLUB: Sos Pwa","description":"\u003cstrong\u003eChef Marc Kusitor\u003c\/strong\u003e has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. Fresh, local seasonal vegetables like squash, tubers, leeks, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes, all served family-style to evoke the conviviality and sharing that marks the generous, social spirit at heart of the Haitian table. This dinner features a specially curated Afro-Caribbean playlist and a fun \u0026amp; funky musical afterparty hosted by \u003cstrong\u003e\u003ca href=\"http:\/\/www.instagram.com\/trusttheprocesspress\"\u003eTrust The Process Press\u003c\/a\u003e\u003c\/strong\u003e (DJs \u003cstrong\u003eOla Mazzuca\u003c\/strong\u003e and \u003cstrong\u003eRhandy Adolphe\u003c\/strong\u003e) showcasing a selection of their finest tropical records, including cumbia, kompa, zouk, rara, gaita, and more. \u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/Marc-Kusitor_Bouyon-ak-Legume_46.pdf\"\u003e\u003cimg class=\"wp-image-141784 size-large aligncenter\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/Marc-Kusitor_Bouyon-ak-Legume_46-1030x648.jpg\" alt=\"\" width=\"1030\" height=\"648\"\u003e\u003c\/a\u003e \u003cp style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/Marc-Kusitor_Bouyon-ak-Legume_46.pdf\"\u003eCheck out Chef Marc's recipe from The Depanneur Cookbook\u003c\/a\u003e\u003c\/p\u003e ----- \u003cem\u003e\u003cstrong\u003eSalade Joumou\u003c\/strong\u003e\u003c\/em\u003e A nod to the flavours of \u003cem\u003eSoup Joumou\u003c\/em\u003e — a traditional dish served on New Year Day to celebrate celebrate the country's liberation from French colonial rule in 1804 — presented in a lighter form that highlights the fresh fall flavours. Butternut and Kabocha squash, arugula, and celery, highlighted with pickled turnip and spiced cashews lashed with a fragrant, herbal \"green goddess\"-style dressing inspired by \u003cem\u003eepis\u003c\/em\u003e, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \u003cem\u003e\u003cstrong\u003eLegim Ak Sos Pwa\u003c\/strong\u003e\u003c\/em\u003e (Beef –or– Vegan) Luscious braised beef short ribs (optional), are served with \u003cem\u003elegim, \u003c\/em\u003ea vegetable stew that is a popular staple in Haiti; creamy eggplant, chayote squash, carrots, cabbage and peppery watercress, with creole flavour notes of citrus zest, clove, and paprika, plus a touch of smoke and heat. It is paired with \u003cem\u003esos pwa, \u003c\/em\u003ea silky black bean sauce that is one of the most indelible of Haitian comfort foods, \u003cem\u003ediri blan\u003c\/em\u003e (white rice), and Marc's incredible homemade \u003cem\u003epikliz,\u003c\/em\u003e a bright and fiery side of pickled cabbage, carrots and peppers. \u003cem\u003e\u003cstrong\u003eCafé \u0026amp; Chokola\u003c\/strong\u003e \u003c\/em\u003e A delicious improvisation on the dark, rich flavours of Haitian chocolate and coffee. ----- $89 + HST \u003cem\u003eBYOB; no corkage fee\u003c\/em\u003e ----- \u003ca href=\"https:\/\/www.instagram.com\/choptimecatering\/?hl=en\"\u003e\u003cimg class=\"alignleft wp-image-141785 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/MARC-KUSITOR_HAITIAN-CREOLE_DEP-COOKBOOK_KH_JAN-2021-107-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eThrough his career \u003cstrong\u003eChef Marc Kusitor\u003c\/strong\u003e has worked in various kitchens around Ontario and America where he has picked up a wide range of influences, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College, these all come together to inform Marc's entrepreneurial culinary project, ChopTime Catering. \u003ca href=\"https:\/\/www.instagram.com\/choptimecatering\/?hl=en\"\u003e@choptimecatering\u003c\/a\u003e ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/trusttheprocesspress\/\"\u003e\u003cimg class=\"alignleft wp-image-142959 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/Screenshot-2025-03-17-at-5.03.39%20PM-180x180.png\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/www.instagram.com\/trusttheprocesspress\" target=\"_blank\" rel=\"noopener\"\u003eTrust The Process Press\u003c\/a\u003e\u003c\/strong\u003e is an independent print matter project and DJ duo founded by \u003ca href=\"http:\/\/www.instagram.com\/olasconola\" target=\"_blank\" rel=\"noopener\"\u003eOla Mazzuca\u003c\/a\u003e and \u003ca href=\"http:\/\/www.instagram.com\/lupinore\" target=\"_blank\" rel=\"noopener\"\u003eRhandy Adolphe\u003c\/a\u003e. Journalists by trade, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration, honour heritage, while fuelling movement. @\u003ca href=\"http:\/\/www.instagram.com\/trusttheprocesspress\"\u003etrusttheprocesspress\u003c\/a\u003e | @\u003ca href=\"http:\/\/www.instagram.com\/olasconola\"\u003eolasconola\u003c\/a\u003e | @\u003ca href=\"http:\/\/www.instagram.com\/lupinore\"\u003elupinore\u003c\/a\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e  ","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504491768,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/SOS-PWA-legumes-Marc.jpg?v=1754320204"},{"product_id":"paella-mixta-by-jos-arato","title":"SUPPER CLUB: Paella Mixta by José Arato","description":"You might know \u003cstrong\u003eJosé Arato\u003c\/strong\u003e, owner and Head Chef of Pimentón, from his long-standing residency serving paella at Brickworks Farmers Market. Tonight you can join him for an elegant Spanish meal centred around his signature dish. \u003cem\u003ePaella \u003c\/em\u003eis the quintessential Spanish food of celebrations. Originating in Valencia, but with countless regional variations, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice, saffron, \u003cem\u003epimentón\u003c\/em\u003e (Spanish paprika), olive oil and the \u003cem\u003epaellera\u003c\/em\u003e, the wide, shallow, purpose-built pan from which the dish gets its name. \u003cb\u003eTapas\u003c\/b\u003e Tapas are the selection of small shared appetizers that are prologue to many Spanish meals, enjoyed with friends over drinks. \u003cem\u003e\u003cstrong\u003ePan Tumaca\u003c\/strong\u003e\u003c\/em\u003e | a kind of Catalan bruschetta, \u003cem\u003ePan con Tomate\u003c\/em\u003e is ubiquitous in Spain, with many local variations, but always featuring crusty bread, juicy tomatoes and good quality olive oil; \u003cem\u003e\u003cstrong\u003ePimientos de Padron\u003c\/strong\u003e\u003c\/em\u003e | a very popular Spanish tapas of thin-skinned green Galician Padron peppers sauteed in olive oil and sprinkled with salt; fresh Asian Shishito peppers make a very close substitute and are more readily available in Toronto. \u003cstrong\u003eSpicy Marinated Olives\u003c\/strong\u003e | a selection of Spanish olives marinated with spices, lemon and garlic. \u003cb\u003eChicken \u0026amp; Seafood Paella\u003c\/b\u003e This slightly non-traditional twist on paella features both fresh chicken and a mix of shrimp and mussels, with a sofrito base of red peppers, green beans, garlic, tomato, parsley, cooked with short-grain Spanish \u003cem\u003eBomba\u003c\/em\u003e rice in a paprika and saffron-infused chicken stock. \u003cb\u003eArtichoke \u0026amp; Mozzarella Salad \u003c\/b\u003e A crisp, refreshing romaine lettuce salad garnished with marinated artichokes and fresh mozzarella, with a lemon, thyme, pepper \u0026amp; olive oil dressing. \u003cb\u003eFlan\u003c\/b\u003e A popular Spanish dessert similar to \u003cem\u003ecrème caramel\u003c\/em\u003e, it is an impressively rich cream \u0026amp; egg custard inverted to reveal the golden caramel that has formed at the bottom. ----- \u003cstrong\u003e$79\u003c\/strong\u003e +HST —– Chef \u003cstrong\u003eJosé Arato\u003c\/strong\u003e is the owner and Head Chef at Pimenton, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella, tapas and moroccan cooking classes, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience José’s Mediterranean flavours every weekend. —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/supper-club\/\"\u003eLearn more about Supper Clubs at The Depanneur\u003c\/a\u003e \u003c\/div\u003e \u003cform class=\"cart\" action=\"https:\/\/thedepanneur.ca\/cart\/\" enctype=\"multipart\/form-data\" method=\"post\"\u003e\u003c\/form\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504524536,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/facebook_event_346189372506489.jpg?v=1754320207"},{"product_id":"gut-shabbos","title":"SUPPER CLUB: Gut Shabbos","description":"\u003ch3\u003eThis event takes place in the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. \u003cem\u003eAshkenazi\u003c\/em\u003e in Eastern Europe, \u003cem\u003eSephardi\u003c\/em\u003e in Spain and North Africa, \u003cem\u003eMizrahi\u003c\/em\u003e in the Middle East and Central Asia. We kick off with the food that is closest to Alissa's heart, the flavours of her \u003cem\u003ebubby's\u003c\/em\u003e cooking, Ashkenazi food born in the \u003cem\u003eshtetls\u003c\/em\u003e (Yiddish: \"little towns\") of Northeastern Europe. This the most familiar kind of Jewish cooking in North America — things like matzoh ball soup, gefilte fish, brisket, challah and bagels — since the vast majority of Jews here are emigres from this tradition. Centuries of village life in Poland, Ukraine and Russia forged a sturdy, warming cuisine of deeply comforting dishes built from modest ingredients, perfect for a chilly February evening. Note: this meal contains no dairy, as per the kosher prohibition of serving milk and meat at the same meal. That said, the brisket will \u003cem\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003c\/em\u003e be sourced from a kosher butcher. All dishes except for the brisket are vegetarian. ---- \u003cem\u003e\u003cstrong\u003eChallah\u003c\/strong\u003e\u003c\/em\u003e Whole, freshly-baked, braided challah breads for sharing at each table; an essential part of a Shabbos meal. \u003cem\u003e\u003cstrong\u003eDeli Coleslaw and Pickled Veg\u003c\/strong\u003e\u003c\/em\u003e Plenty of cabbage and pickles speak the realities of Eastern European winters, and the preservation techniques that kept vegetables available all year long \u003cem\u003e\u003cstrong\u003eMushroom Barley Soup\u003c\/strong\u003e\u003c\/em\u003e Foraged mushrooms are an important part of the foodways of Eastern Europe, and hearty barley is one of the oldest domesticated grains in the world, cultivated in the region for millennia. \u003cem\u003e\u003cstrong\u003eSlow Cooked Brisket with Onions\u003c\/strong\u003e\u003c\/em\u003e Beef brisket, with its large size and long cooking time, is more of a celebratory dish in Ashkenazi tradition for special occasion and big gatherings. In Jewish custom, the hindquarters of the steer is not kosher, meaning that Jews have always had fewer cuts to choose from. Brisket was also cheaper as its tough texture requires long, slow cooking at a low temperature, but this could be used to the advantage of Jewish cooks. They could set it to cook on Friday, leave it untouched on the Sabbath when work was prohibited, and then have it ready to eat on Sunday. Large scale immigration of Ashkenazi to the United States in the late nineteenth century saw brisket become a beloved part of New World Jewish cuisine, both traditionally slow-baked, and also with corned beef and pastrami becoming Jewish deli staples. \u003cem\u003eVegetarian option\u003c\/em\u003e: Jackfruit brisket; definitely not traditional, but very tasty nonetheless. \u003cem\u003e\u003cstrong\u003eKasha Varnishkes\u003c\/strong\u003e \u003c\/em\u003e Nutty buckwheat, another ancient grain, is combined with \u003cem\u003efarfalle\u003c\/em\u003e (\"bow tie\") noodles, crispy caramelized cabbage, and onions in this now-classic American-Jewish dish, that evolved as a sort of deconstruction of Russian buckwheat dumplings. \u003cem\u003e\u003cstrong\u003eWinter Vegetable Kugel\u003c\/strong\u003e \u003c\/em\u003e \u003cem\u003eKugel\u003c\/em\u003e is an interesting dish, a sort of baked pudding based on either potatoes or noodles that can be either savoury or sweet. This savoury version features grated potato, parsnip, turnip, and onions combined to form the perfect casserole companion to our brisket dinner. \u003cem\u003e\u003cstrong\u003ePoppyseed Babka\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003eBabka\u003c\/em\u003e, one of Alissa's signature specialities, is a decadent, dessert version of challah, a tender bread loaf swirled through with a sweet filling — in this case a paste of poppy seeds — and lacquered with a shiny sugar glaze; served with fruit tea. ----- $79 +HST ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e \u003c\/div\u003e ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504590072,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/briskethed.jpg?v=1754320210"},{"product_id":"luca","title":"SUPPER CLUB: Luca","description":"After many years racking up accolades in top kitchens across the country (\u003cem\u003e2012 \u003c\/em\u003e\u003cem\u003ePEI Chef of the Year\u003c\/em\u003e for one), \u003cstrong\u003eChef Dave Mottershall\u003c\/strong\u003e blazed a trail through Toronto a decade ago with his widely acclaimed pop-up \u003cem\u003eLoka Snacks\u003c\/em\u003e and first-of-its-kind, Kickstarter-backed \u003cem\u003eLoka\u003c\/em\u003e on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops and imaginative dinners. Now after several year back out East, he has returned to Ontario and is gearing up to launch \u003cem\u003eLuca\u003c\/em\u003e, a new, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria, Emilia-Romagna, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works. ----- \u003cem\u003eAntipasti\u003c\/em\u003e Yellow fin tuna tartare, shaved house cured beef bresoala, tuna tonnato sauce, allumette potato frites Vegetarian: Beet tartare, sun dried tomato aioli, pickled peppers, allumette potato frites \u003cem\u003ePrimi\u003c\/em\u003e Seared ‘nduja, hand-rolled leek ash cavatelli pasta, Tuscan kale, basil pangrattato Vegetarian: Carrot with Calabrian chili, cavatelli pasta, Tuscan kale, basil pangrattato \u003cem\u003eSecondi\u003c\/em\u003e Roasted bavette steak, green peppercorn emulsion, fingerling potatoes, garlicky broccolini Vegetarian: Roasted cauliflower steak, green peppercorn emulsion, fingerling potatoes, garlicky broccolini \u003cem\u003eDolce\u003c\/em\u003e Hazelnut gelato, amaretti cookie ----- $99 (+HST) ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/chef_rouge\/\"\u003e\u003cimg class=\"alignleft wp-image-141971 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/Dave-Mottershall-pic-180x180.jpeg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eChef Dave Mottershall\u003c\/strong\u003e is an award-wining Chef known for his dedication to supporting the farm-to-table food movement. After more than a decade working in kitchens coast-to-coast, he landed in Toronto in 2014, where he hosted a run of popular pop-ups and charcuterie workshops at The Dep. Shortly thereafter he launched \u003cem\u003eLoka\u003c\/em\u003e, Canada's first Kickstarter-funded restaurant (The Dep was a backer!), which went on to be named Best New Restaurant (NOW). Dave has since returned to PEI for a stint working alongside Chef Michael Smith, and most recently has been teaching culinary students at Georgian College while he gears up to launch an exciting new contemporary Italian concept, Luca, in Barrie with The Common Hospitality Group. \u003ca href=\"https:\/\/www.instagram.com\/chef_rouge\/\"\u003e@Chef_Rouge\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505147128,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/chef_rouge-tuna-tataki-copy.jpg?v=1754320219"},{"product_id":"a-lo-cubano","title":"SUPPER CLUB: A Lo Cubano","description":"Cuba has a remarkable history. Consider that Havana was a diverse, multicultural, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world, from Spain and the Americas, to Africa, the Middle East \u0026amp; China. While more recent history may have hampered Cuba’s reputation as a culinary destination, the fabulous home cooking prepared across the island and abroad remains stuff of legend. Tonight accomplished Cuban \u003cstrong\u003eChef Fayad Martin\u003c\/strong\u003e shares some of his favourite traditional Cuban dishes while talented local ensemble \u003cstrong\u003ePapalote \u003c\/strong\u003eenchant guests with the seductive rhythms of Cuban Son. ----- \u003cem\u003e\u003cstrong\u003eCrema de Vegetales\u003c\/strong\u003e\u003c\/em\u003e A warming soup of vegetables reflecting Cuba's mixed African and Spanish history, seasoned with garlic, onion, cilantro and parsley. \u003cem\u003e\u003cstrong\u003eTostones \u0026amp; Pico de Gallo\u003c\/strong\u003e\u003c\/em\u003e Crispy, twice-fried plantains, a Cuban classic, served with a zesty pico de Gallo fresh tomato salsa. \u003cem\u003e\u003cstrong\u003eRopa Vieja\u003c\/strong\u003e\u003c\/em\u003e Often considered the national dish of Cuba, \u003cem\u003eropa vieja\u003c\/em\u003e translates to “old clothes,” evoking the long, thin strips of pulled beef used in the dish. A resourceful use of cuts like brisket, it's slow-cooked in a tomato-infused \u003cem\u003esofrito\u003c\/em\u003e with garlic and spices until very tender, and often garnished with peppers or olives. \u003cem\u003e\u003cstrong\u003eMasas de Cerdo \u0026amp; Mojo Criollo\u003c\/strong\u003e\u003c\/em\u003e Chunks of marinated pork are fried until caramelized and slightly crispy. These rich, succulent morsels highlighted by \u003cem\u003emojo criollo,\u003c\/em\u003e a bright, tangy sauce of \u003cem\u003enaranja agria\u003c\/em\u003e (sour orange, a Cuban citrus fruit somewhere between an orange and a lime) with plenty of garlic, herbs and onions. \u003cem\u003e\u003cstrong\u003eMoro Rice \u0026amp; Yuca Frita\u003c\/strong\u003e\u003c\/em\u003e In Cuba, the classic combination of black beans and white rice earned the nickname \u003cem\u003eMoros y Cristianos, \u003c\/em\u003eevoking the intertwined histories, cultures, and conflicts of the Moors and Christians in Andalusian Spain. \u003cem\u003eYuca\u003c\/em\u003e (aka cassava or manioc) is a root vegetable native to South America and widely cultivated in tropical regions. A staple food source for many Indigenous peoples, yuca also became a key ingredient in the cooking of enslaved Africans in Cuba. Fried until golden, with a crispy exterior and soft interior, they remain a popular snack and side dish throughout the Caribbean. \u003cem\u003e\u003cstrong\u003eCasquitos de Guayaba \u0026amp; Buñuelos Cubanos\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003eCasquitos\u003c\/em\u003e means \"little helmets\" in Spanish, referring to the appearance of the halved and hollowed guavas in this dish. This traditional Cuban recipe combined local ingredients with colonial Spanish techniques for preserving fruit by simmering in a sugar syrup with spices. The small, sweet cups are filled with a cream cheese for rich and decadent dessert. \u003cem\u003eBuñuelos Cubanos \u003c\/em\u003eare delightful, crispy donuts made from cassava \u0026amp; sweet potatoes flavoured with cinnamon and anise. ----- \u003cstrong\u003e$89\u003c\/strong\u003e +HST ----- \u003cstrong\u003eFayad Martin\u003c\/strong\u003e is a professional Cuban chef with over 20 years of experience, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana, Cuba for many years, and is now bringing his skills, warmth and hospitality to Toronto through pop-up and private dining events across the GTA. \u003ca href=\"https:\/\/havanacheftable.com\"\u003ehavanacheftable.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/HavanaChefTable\/\"\u003e@HavanaChefTable\u003c\/a\u003e \u003cstrong\u003ePapalote\u003c\/strong\u003e is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno, with its seductive blend of folkloric poetry and complex rhythms \u003ca href=\"https:\/\/www.instagram.com\/papaloteband\/\"\u003e@papaloteband\u003c\/a\u003e —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/supper-club\/\"\u003eLearn more about Supper Clubs at The Depanneur\u003c\/a\u003e \u003c\/div\u003e \u003cform class=\"cart\" action=\"https:\/\/thedepanneur.ca\/cart\/\" enctype=\"multipart\/form-data\" method=\"post\"\u003e\u003c\/form\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505638648,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/305044421_10159821716260211_2161369355803251192_n.jpg?v=1754320233"},{"product_id":"diy-syrian-iftar-with-rahaf-alakbani","title":"SUPPER CLUB: DIY Syrian Iftar with Rahaf Alakbani","description":"\u003cblockquote\u003e\u003cem\u003eOur DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Syrian culinary traditions. All ingredients, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people, learn recipes and enjoy a delicious meal in a convivial \u0026amp; collaborative setting.\u003c\/em\u003e\u003c\/blockquote\u003e \u003cem\u003eRamadan\u003c\/em\u003e is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan, fasting begins immediately after the pre-dawn meal of \u003cem\u003eSuhur\u003c\/em\u003e and continues during the daylight hours, ending with the evening meal of \u003cem\u003eIftar\u003c\/em\u003e ('break fast') at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan, so this time often includes more prayers, and an increase of good deeds and charity. But beyond its religious and spiritual significance, the Ifthar meal is a joyous celebration of family, friends and — of course — fabulous food! The Depanneur invites you to join us in the making and sharing of a traditional Syrian Iftar dinner, prepared with love by \u003cstrong\u003eRahaf Alaakbani\u003c\/strong\u003e, the talented cook and musician who helped The Dep establish Newcomer Kitchen in 2016. \u003cem\u003eNote: Please keep in mind that no food or drink will be served until sunset (7:30pm)\u003c\/em\u003e ----- \u003cstrong\u003eWater \u0026amp; Dates\u003c\/strong\u003e This is the traditional way to break the fast, in emulation of the Prophet Muhammad \u003cstrong\u003eShorabit Adas \u003c\/strong\u003eشوربة عدس This red lentil soup flavoured with cumin, onion, Aleppo pepper, black pepper and garnished with fresh coriander, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan, when it is served hot with a slice of lemon. \u003cstrong\u003eMaqluba\u003c\/strong\u003e مقلوبة [chicken \u0026amp; beef] Maqluba is a traditional dish from the Levant that includes meat, rice, and fried vegetables layered in a pot, which is then tipped over before serving, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes, eggplant, poached halal chicken and spiced ground beef, with a garnish of butter-fried nuts. \u003cstrong\u003eKhyar Belaban \u003c\/strong\u003eخيار بلبن Yogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean, but the addition of mint makes for an especially delightful, cool and refreshing salad. \u003cstrong\u003eS'fouf \u003c\/strong\u003eصفوف A light, delicate semolina cake, made golden with turmeric and fragrant with anise, vanilla, and coconut, studded with black sesame seeds and topped with pistachio, served with coffee or tea. ----- $89 +HST ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eRahaf Alakabani\u003c\/strong\u003e hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher, and together they were instrumental in helping co-found Newcomer Kitchen, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops, choirs and concerts across the GTA, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \u003ca href=\"https:\/\/www.instagram.com\/the_rahaf_kitchen\/\"\u003e@the_rahaf_kitchen\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/haneen_choir_toronto\/\"\u003e@haneen_choir_ca\u003c\/a\u003e ----- Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505671416,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maqulba-copy.jpg?v=1754320235"},{"product_id":"the-bologna-pasta-project","title":"SUPPER CLUB: The Bologna Pasta Project","description":"By now everyone’s familiar with \u003cem\u003eRagu Bolognese\u003c\/em\u003e — it has become on of the best known pasta dishes in the world — but there are so many more unique, local recipes in the region that are equally remarkable. Dotted around Bologna, in a few small shops, home kitchens and restaurant kitchens, you will still find \u003cem\u003esfoglini\u003c\/em\u003e rolling pasta by hand, according to tradition. They are the makers of \u003cem\u003esfoglia\u003c\/em\u003e, what Bolognese call their egg pasta dough and it is the foundation for one of Italy’s most beloved regional cuisines. For one city, Bologna's cuisine is an embarrassment of riches. Many years ago, \u003cstrong\u003ePeter Roberts\u003c\/strong\u003e fell in love with the city of Bologna and its marvellous food. Since then, he's been back almost every year to study with a family of master pasta makers in the city to learn the traditional techniques and recipes. This is where he truly began to appreciate how the quality and texture of handmade pasta cannot be replicated by machine. Tonight he showcases several of the region's unique, local pasta dishes in an homage to the food and people of Bologna. ----- \u003cem\u003e\u003cstrong\u003eTortellini in Brodo\u003c\/strong\u003e\u003c\/em\u003e Bologna’s most iconic dish, but one that’s difficult to find outside the city. Delicate meat filled pasta, floating in a rich, flavoursome broth that takes about 16hrs to prepare. Sublime. \u003cem\u003e\u003cstrong\u003eRagu Bolognese with hand-rolled Tagliatelle\u003c\/strong\u003e\u003c\/em\u003e A slightly modified version of my teacher’s ragu recipe. The tagliatelle are made from free range eggs and organic Italian soft wheat flour. An absolute classic for a reason. \u003cem\u003e\u003cstrong\u003eBalanzoni\u003c\/strong\u003e\u003c\/em\u003e A lovely shade of green from fresh spinach, this large filled pasta is stuffed with ricotta, mortadella and various seasonings. Dressed in a butter sauce and parmesan, this is a much adored dish that’s Bolognese to the bone. \u003cem\u003e\u003cstrong\u003eTiramisu\u003c\/strong\u003e\u003c\/em\u003e A very good, very classic version using a secret I got from the chef at my favourite tavern in Bologna. ----- $79 + HST ----- When not running a small woodworking shop called \u003ca href=\"https:\/\/www.gute.ca\/\"\u003eGute\u003c\/a\u003e, Peter Roberts heads up the \u003ca href=\"http:\/\/www.bolognapastaproject.com\/\"\u003eBologna Pasta Project\u003c\/a\u003e, a pop-up passion project showcasing the artisan pastas of Bologna, making handmade pasta by special order, \u003ca href=\"http:\/\/www.bolognapastaproject.com\/\"\u003ebolognapastaproject.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/bologna_pasta_project\"\u003e@bologna_pasta_project\u003c\/a\u003e —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e   \u003c\/div\u003e \u003cform class=\"cart\" action=\"https:\/\/thedepanneur.ca\/cart\/\" enctype=\"multipart\/form-data\" method=\"post\"\u003e\u003c\/form\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505704184,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/balanzoni-copy.jpg?v=1754320239"},{"product_id":"cooking-class-family-hamantashen-with-alissa-kondogiannis","title":"COOKING CLASS: Family Hamantashen with Alissa Kondogiannis","description":"\u003cem\u003e\u003cstrong\u003eNOTE: This is a family-friendly event – adults can bring kids for 1\/2 price — but anyone and everyone is welcome to come and make delicious Hamantashen with us!\u003c\/strong\u003e\u003c\/em\u003e \u003ci\u003eHamantaschen\u003c\/i\u003e are delectable little triangular filled pastries associated with the Jewish holiday of Purim, a Jewish holiday that commemorates the saving of the Jewish people as told in the Scroll of Esther. The name refers to \u003cem\u003eHaman\u003c\/em\u003e, the villain in the Purim story, and translates loosely to Haman's pockets, hats, or ears depending on the local tradition. They have become a beloved part of the Ashkenazi Jewish celebration, along with songs, stories, dressing up in costumes and other festive activities. For this fun, family-friendly workshop \u003cstrong\u003eAlissa Kondogiannis \u003c\/strong\u003ewill show participants how to make the Vanilla sugar cookie dough which is then rolled, cut and shaped into a triangles before being stuffed with \u003cstrong style=\"font-style: italic;\"\u003ejam,\u003c\/strong\u003e or \u003cem\u003e\u003cstrong\u003epoppyseed\u003c\/strong\u003e\u003c\/em\u003e (mohn), or \u003cem\u003e\u003cstrong\u003echocolate\u003c\/strong\u003e\u003c\/em\u003e (Nutella) filling. After being baked the \u003cem\u003eHamantaschen \u003c\/em\u003ecan be drizzled, dipped, and decorated in a variety of ways. There will be fresh-baked Hamantaschen to share in class, and each participant goes home with several unbaked pastries to bake at home. ----- \u003cstrong\u003eAdults\u003c\/strong\u003e $79 +HST • \u003cstrong\u003eKids\u003c\/strong\u003e $39 +HST (must be accompanied by an adult) ----- \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don't have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cspan data-offset-key=\"c937-0-0\"\u003e----- Every week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/span\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506195704,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Hamentaschen.jpg?v=1754320255"},{"product_id":"sephardic-shabbat","title":"SUPPER CLUB: Sephardic Shabbat","description":"For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. \u003cem\u003eAshkenazi\u003c\/em\u003e in Eastern Europe, \u003cem\u003eSephardi\u003c\/em\u003e in Spain and North Africa, \u003cem\u003eMizrahi\u003c\/em\u003e in the Middle East and Central Asia. In North America, the majority of Jews come from the Eastern European Ashkenazi tradition; reasonable as they make up more than 80% of Jews worldwide. Unsurprisingly, this has informed many ideas of Jewishness in popular culture: things like Yiddish, Klezmer music, delicatessens, or the black garments of Orthodox Jews. Yet there is a whole other experience of Judaism much less familiar, the Sephardic Jewish traditions of Spain and Portugal. The Spanish Inquisition and the expulsion of Jews from the Iberian peninsula in the 15th Century created a geographic diaspora of Jewish people, sending many north and east into Europe, and others south into North Africa and the Middle East. Over time this led to a divergence in culture, dress, language, traditions, and of course, food. Yet the fundamental Jewish rituals remained, including that of \u003cem\u003eShabbat\u003c\/em\u003e, the Friday night dinner marking the beginning of the Sabbath, the day of rest. Sephardic food still hews to the tenets of Kosher law, but reflects the cultures and ingredients of the Mediterranean and the its cultures. Vibrant colours, piquant flavours, and complex spices mark a Jewish food very different than the kind that was imported from places like Poland, Ukraine and Russia; a cuisine where hummus and couscous is as familiar as bagels or brisket. This is food close to Alissa's soul, the food that she craves when she eats out and that she makes for herself at home, that evokes the Mediterranean flavours of the Greek side of her family. Join us for a lovely meal showcasing the diversity, richness and vibrancy of the Sephardic tradition. ----- \u003cem\u003e\u003cstrong\u003eMoroccan Carrot Salad\u003c\/strong\u003e\u003c\/em\u003e Shredded raw carrot, with the tang of lemon, the fire of harissa, and the complex aromas of cumin, paprika, cinnamon and coriander. \u003cem\u003e\u003cstrong\u003eHummus\u003c\/strong\u003e\u003c\/em\u003e Even though it has now become a global supermarket staple, the authentic, homemade version of this light, creamy chickpea and tahini dip cannot be beat. \u003cem\u003e\u003cstrong\u003eMatbucha\u003c\/strong\u003e\u003c\/em\u003e A slow roasted North African dip made with sweet peppers and hot peppers, tomatoes and garlic. \u003cem\u003e\u003cstrong\u003eGreen Schug\u003c\/strong\u003e (Zhoug)\u003c\/em\u003e A spicy condiment made of cilantro, green chilies and cardamom especially popular in Yemen. \u003cem\u003e\u003cstrong\u003eHomemade Challah\u003c\/strong\u003e\u003c\/em\u003e Alissa's speciality, and frankly, worth the price of admission \u003cem\u003e\u003cstrong\u003eSlow-Roasted Chicken with Preserved Lemons and Olives\u003c\/strong\u003e \u003c\/em\u003e Evoking the fragrant tagines of Morocco, this chicken is marinated with onions and preserved lemons, ginger, turmeric and \u003cem\u003eras-el hanout\u003c\/em\u003e then slow cooked with plump green olives. Vegetarian: \u003cem\u003e\u003cstrong\u003eRoasted Cauliflower \u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003e\u003cstrong\u003eJewelled couscous\u003c\/strong\u003e\u003c\/em\u003e Fine couscous studded with dried fruits, seeds and nuts \u003cem\u003e\u003cstrong\u003eHawaij-spiced Roast Sweet Potatoes\u003c\/strong\u003e\u003c\/em\u003e A fragrant Yemeni spice blend, \u003cem\u003ehawaij\u003c\/em\u003e starts with cumin, black pepper, turmeric and cardamom, but has countless variations. It pairs beautifully with the sweetness of the potatoes, then garnished with earthy tahini and \u003cem\u003esilan\u003c\/em\u003e (sweet date syrup). \u003cem\u003e\u003cstrong\u003eMa’aroud\u003c\/strong\u003e\u003c\/em\u003e Rolled semolina cookies filled with a sweet mixture of dates and cinnamon and scented with rosewater. Served with dried fruit, nuts, and fruit tea. ----- $79 +HST ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e \u003c\/div\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506228472,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/04KITCH-superJumbo.jpg?v=1754320258"},{"product_id":"shaqan-il-fatr-by-fatima-khlifi-zeyneb-rejeb","title":"SUPPER CLUB: Shaqan Il Fatr by Fatima Khlifi \u0026 Zeyneb Rejeb","description":"All around the world, Muslims are celebrating the month of Ramadan with fasting, prayers and fabulous late-night meals known as \u003cem\u003eiftar\u003c\/em\u003e (called \u003cem\u003eshaqan il fatr\u003c\/em\u003e in Tunisia). Tonight, on the eve of Eid, the big celebration marking the end of a month of fasting, cousins \u003cstrong\u003eZeyneb\u003c\/strong\u003e and \u003cstrong\u003eFatima\u003c\/strong\u003e are excited to share this great menu of traditional dishes that showcase Tunisia's distinctive blend of Mediterranean and Berber culinary traditions. As an Iftar must begin after sunset (~7:30pm), tonight's event will feature a special, hands-on cooking demonstration! Everyone will be invited to participate in the preparation of two classic Tunisian dishes: stuffed dates, and \u003cem\u003eBrik à l'Œuf, \u003c\/em\u003ea quintessential Tunisian street food. ----- \u003cem\u003e\u003cstrong\u003eTmar\u003c\/strong\u003e\u003c\/em\u003e (DIY) Honey-sweet Tunisian \u003cem\u003eDeglet Nour\u003c\/em\u003e dates filled with nutty sesame halva (called \u003cem\u003echamia\u003c\/em\u003e in Tunisia) and nuts are a traditional way to break the Ramadan fast, as well as a cherished symbol of Tunisian hospitality. Served with specially imported traditional Tunisian beverages. Everyone will get an opportunity to participate in the preparation of these little treats. \u003cstrong\u003e\u003cem\u003eBrik à l'Œuf\u003c\/em\u003e\u003c\/strong\u003e (DIY; vegetarian option available) \u003cem\u003eBrik \u003c\/em\u003eis a Tunisian dish consisting of thin \u003cem\u003ewarka\u003c\/em\u003e pastry wrapped around a variety of fillings. In \u003cem\u003eBrik à l'Œuf\u003c\/em\u003e, a whole raw egg is included with tuna, potato, cheese, harissa and parsley, before it is carefully fried until golden and crisp. There is an old Tunisian custom where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom can eat it without spilling any of the egg yolk, he may marry the bride! Guests will have the opportunity to learn how to fold their own brik. \u003cstrong\u003e\u003cem\u003eChorba Frik \u003c\/em\u003e\u003c\/strong\u003e This comforting and nourishing Tunisian soup is made with smoky \u003cem\u003efrik\u003c\/em\u003e (aka \u003cem\u003efreekeh\u003c\/em\u003e, cracked green wheat) and chickpeas in a rich broth of tomatoes, garlic, and fragrant Tunisian spices like \u003cem\u003etabel-karouia, \u003c\/em\u003ea blend of coriander and caraway. \u003cem\u003e\u003cstrong\u003eSlata\u003c\/strong\u003e\u003c\/em\u003e A crisp and refreshing Tunisian chopped salad, a mix of tomatoes, cucumbers, onions, and green apple, lightly dressed with olive oil, lemon juice, and fresh herbs. \u003cem\u003e\u003cstrong\u003eMakrouna bel Salsa \u003c\/strong\u003e\u003c\/em\u003ePasta is a big part of Tunisian cuisine; Tunisians are the second largest consumers of pasta in the world after Italy. A hearty and comforting dish, it features large macaroni known locally as \u003cem\u003etelefone\u003c\/em\u003e in a rich tomato sauce infused with garlic, Tunisian spices, and a touch of heat of harissa. It is served topped with tender braised chicken or a vegetarian version with chickpeas, potatoes, and peppers. \u003cem\u003e\u003cstrong\u003eMakroud \u003c\/strong\u003e\u003c\/em\u003eA signature North African dessert, \u003cem\u003emakroud\u003c\/em\u003e are semolina pastries filled with a sweet, spiced date paste that have been fried until golden, and then soaked in mix of honey and fragrant orange blossom water. \u003cem\u003e\u003cstrong\u003eMaghrebi Mint Tea\u003c\/strong\u003e\u003c\/em\u003e A soothing and aromatic mix of green tea and fresh mint leaves, served hot and sweetened to taste, is a perfect way to end a meal. A garnish of pine nuts is a uniquely Tunisian variation on this popular North African beverage. ----- $79 +HST ----- \u003cstrong\u003eZeyneb Rejeb\u003c\/strong\u003e and \u003cstrong\u003eFatima Khlifi\u003c\/strong\u003e are cousins that grew up in two different countries — Zeyneb in Tunisia and Fatima in France — but reconnected in Toronto in Toronto when Zeyneb moved here to pursue her PhD at the University of Toronto. They bonded over their Tunisian roots and memories of spending summer holidays together in Tunisia, and started gathering friends to share enjoy and Tunisian dishes rarely seen in Toronto. You can follow them on Instagram: Zeyneb \u003ca href=\"https:\/\/www.instagram.com\/Zeynouba_ben_rejeb\"\u003e@Zeynouba_ben_rejeb\u003c\/a\u003e and Fatima \u003ca href=\"https:\/\/www.instagram.com\/faticookinmix_canada\/\"\u003e@faticookinmix_canada\u003c\/a\u003e where she works with Thermomix, showcasing this innovative culinary appliance by cooking international foods ----- Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506523384,"sku":null,"price":69.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maxresdefault-2.jpg?v=1754320261"},{"product_id":"supper-club-filipino-kamayan-by-maria-polotan","title":"SUPPER CLUB: Filipino Kamayan by Maria Polotan","description":"\u003cp\u003e\u003cem\u003eKamayan\u003c\/em\u003e is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a \u003cem\u003eBoodle Fight\u003c\/em\u003e, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils. Join \u003cstrong\u003eMaria Polotan\u003c\/strong\u003e, the Dep's go-to authority on authentic Filipino cuisine, for a fun hands-on foray into the unique culinary experience of kamayan.\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003e\u003cem\u003eThis meal will be kamayan-style, served communally on banana leaves over a mound of rice with a selection of condiments, to be eaten with one's hands. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLumpiang Hubad\/Sariwa\u003c\/strong\u003e\u003c\/em\u003e \u003cbr\u003eMany of you may already be familiar with \u003cem\u003elumpia\u003c\/em\u003e, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling, a melange of sautéed veggies like shredded green papaya, carrots, bean sprouts and herbs, is the star. Called a \u003cem\u003ehubad\u003c\/em\u003e (naked) or \u003cem\u003esariwa\u003c\/em\u003e (fresh) roll, the filling is served separately alongside thin, fresh wheat wrappers and crisp lettuce, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eGinataang Hipon\u003c\/strong\u003e\u003c\/em\u003e \u003cbr\u003eAlmost like a dry curry, this dish features whole, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry, the flavours have concentrated, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHumba\u003c\/strong\u003e\u003c\/em\u003e \u003cbr\u003eRich pork belly marinated is overnight in garlic, miso, fermented black beans, soy sauce, cane and black vinegars, brown sugar, chilies, star anise, black pepper, and cilantro then slowly braised until fork tender, earning it the name \u003cem\u003e“sweet-smelling pork”.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLangka Rendang\u003c\/strong\u003e\u003c\/em\u003e (V) \u003cbr\u003e\u003cem\u003eRendang\u003c\/em\u003e is well known dish of the Maranao, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat, but this version made with green jackfruit braised in a spicy coconut milk sauce, is completely vegan. Served with steamed jasmine rice, and \u003cem\u003eacharang papaya\u003c\/em\u003e\u003cb\u003e, \u003c\/b\u003ea tangy pickle of green papaya, carrot, onion, garlic, ginger\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBibingkang Cassava\u003c\/strong\u003e\u003c\/em\u003e (V, GF) \u003cbr\u003eA rich, sticky cassava cake made with cassava, coconut milk and sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePaceincia\u003c\/strong\u003e\u003c\/em\u003e \u003cbr\u003eA light, sweet meringue cookie that is ubiquitous in nearly every \u003cem\u003epanaderia\u003c\/em\u003e (bakery) in the Philippines.\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003e\u003cstrong\u003eMaria Lourdes Polotan\u003c\/strong\u003e grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through \u003ca href=\"http:\/\/lamitoronto.com\"\u003eLami by Mama Linda’s\u003c\/a\u003e, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas#\"\u003e@lamibymamalindas\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003eEvery weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506621688,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/kamayan.jpg?v=1754320264"},{"product_id":"fat-rice","title":"SUPPER CLUB: Fat RICE","description":"\u003ca href=\"https:\/\/www.instagram.com\/fatrice.to\/\"\u003eFat RICE\u003c\/a\u003e is a passion project of \u003cstrong\u003eRocheller Batuigas\u003c\/strong\u003e, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian. ----- \u003cem\u003epasimula \/\/ beginning\u003c\/em\u003e \u003cstrong\u003eFat Kid Salad\u003c\/strong\u003e \u003cem\u003eRocket, with crunchy adobo corn nuts, \u003c\/em\u003epanutsa\u003cem\u003e peanut brittle, sweet mango, sour pomelo, shaved red onions, and a sharp good local Gouda. Served with brown butter and calamansi vinaigrette. \u003c\/em\u003e An homage to the fat kid in all of us. A salad incorporating stories of my time in Canada working with great local ingredients and also (still) discovering my identity as a Filipino in Canada. Inspired by Chef Brad Long and my time at Evergreen Brickworks, I incorporate greens, grains, nuts, fruits, and cheese with brown butter vinaigrette with calamansi, creating a rich and unctuous dressing that binds everything together. \u003cstrong\u003eBreaking Blood Dinuguan\u003c\/strong\u003e \u003cem\u003ePork Blood Stew - pork blood, vinegar, ginger, garlic, chillies. Dip with puto rice cakes. \u003c\/em\u003e \u003cem\u003eDinuguan\u003c\/em\u003e is a traditional Filipino stew made from pig’s blood with offals in a vinegar-based rich gravy with aromatics of ginger and garlic. Often served with sweet and spongy puto to dip into dark and rich gravy. Break “bread” with fluffy puto strewn in with gouda cheese and dip it in slightly spicy, porky, sour, and rich dinuguan. \u003cem\u003esa gitna \/\/ in the middle\u003c\/em\u003e \u003cstrong\u003eCrispy \u0026amp; Crunchy Kare Kare\u003c\/strong\u003e \u003cem\u003eCrispy pork belly, garlic fried rice, thick peanut sauce, shrimp paste, roasted eggplant, long beans, bok choy, crushed peanuts and crispy garlic. \u003c\/em\u003e A variation of a Filipino centuries-old recipe of braised meats (oxtails, shank, tripe, pork hock, etc.). My version is to make a bold and unctuous peanut sauce laced with the umami rich \u003cem\u003ebagoong\u003c\/em\u003e (fermented shrimp paste) with carefully cooked eggplant, long beans, and bok choy. Atop the sauce and vegetables, we lay down crispy roasted pork belly to contrast the varying textures. A must is a side of more bagoong to add salt, adjust the seasoning, and bring additional complexity to the dish. \u003cstrong\u003eChicken Inasal\u003c\/strong\u003e \u003cem\u003eMarinated and grilled chicken, garlic atchara pickles, black pepper cucumber pickle, chicken fat, spicy vinegar \u003c\/em\u003e Chicken marinated in lemongrass, garlic, ginger, chilies, vinegar, and brown sugar. Charred and served with garlic \u003cem\u003eatchara\u003c\/em\u003e pickles, which are made from green papaya, carrots, and garlic, as well as my mom’s simple black pepper cucumber pickle. Side of flavoured chicken fat with annatto and spicy vinegar. \u003cstrong\u003eGarlic Fried Rice\u003c\/strong\u003e \u003cem\u003eGarlic, garlic, and garlic\u003c\/em\u003e \u003cstrong\u003eShrimp Sinigang Brodo\u003c\/strong\u003e \u003cem\u003eShrimp and Sour Tamarind Broth \u003c\/em\u003e A clean broth made of tamarind and infused with shrimp. This version of \u003cem\u003esinigang\u003c\/em\u003e is focused on the \u003cem\u003esabaw\u003c\/em\u003e (broth), which is mouth puckeringly sour to cleanse your palate in between bites. \u003cem\u003etapus na \/\/ it’s over\u003c\/em\u003e \u003cstrong\u003eSticky Butter Toast with Saging Latik\u003c\/strong\u003e \u003cem\u003eButter and coconut sugar toast served with saba bananas, brown sugar, coconut milk, and rum sauce. Served with queso “dirty” ice cream and smoked Maldon salt. \u003c\/em\u003e Sticky buttered and sugared toast served atop \u003cem\u003esaging latik saba\u003c\/em\u003e bananas cooked in coconut milk, sugar, and rum. Finished with queso “dirty” ice cream, which street vendors peddle handmade ice cream with varying flavours like ube, mango, and \u003cem\u003equeso\u003c\/em\u003e (cheese) in the Philippines. ----- \u003cstrong\u003e\u003cimg class=\"alignleft size-square wp-image-142938\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/0d22939c-db08-4959-9f5c-ded07581c18f-copy-180x180.jpeg\" alt=\"\" width=\"180\" height=\"180\"\u003eRocheller Batuigas\u003c\/strong\u003e has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. \u003ca href=\"https:\/\/www.instagram.com\/fatrice.to\/\"\u003e@fatrice.to\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506982136,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/chicken-inasal-scaled.jpg?v=1754320270"},{"product_id":"diasporist-third-seder-cabaret","title":"SUPPER CLUB: Diasporist Third Seder \u0026 Cabaret","description":"Join The Dep's resident vegan maven \u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e (and her cabaret singer alter ego, \u003ca href=\"https:\/\/www.instagram.com\/goldieluxemburg\/#\"\u003eGoldie Luxemburg\u003c\/a\u003e) for a Passover dinner to tell our stories, comfort our hearts, fill our bellies, and remind us to keep fighting the good fight. The first two nights of the Jewish holiday of Passover are celebrated with a \u003cem\u003eseder\u003c\/em\u003e: a ritual meal with symbolic food, prayers, songs, activities for children, and the telling of the story of the exodus from Egypt, a millennia-old parable of liberation. These meals are shared with ones extended family and close friends. In modern times, some Jews have started observing a Third Seder with members of their community, guests, and friends, often to focus on the state of the world, and how to use the Passover story as inspiration to fight for freedom and social justice in our own lifetimes. Emily’s annual vegan Third Seder was a mainstay of the Depanneur’s calendar for years. We even staged a virtual one during the worst of the COVID19 shutdowns, with participants receiving delivered meals, and eating together over a zoom channel. We're delighted to be able to celebrate it in person to the new-and-improved Depanneur this year. In a time of increased instability and global tension, can we grow stronger in hope, in strategy, and in our mission for justice, in this millenia-old ritual of shared food, song, and storytelling? Expect delicious plant-based Jewish home cooking and playfully subversive performances. ----- \u003cstrong\u003eGolden Root Vegetable Soup\u003c\/strong\u003e with hazelnut crema, matzoh balls, and crispy veggie gribenes. (Can be nut free on request.) \u003cstrong\u003eManoomin (Wild Rice) Salad\u003c\/strong\u003e with parsley, mint, lemon, cranberries, and local sumac \u003cstrong\u003ePedder’s Pie\u003c\/strong\u003e Caramelized onions and mushrooms layered in seasoned mashed potatoes and broiled until the top is crispy. Served with a shallot and wild mushroom jus, and lemony greens. \u003cstrong\u003eRussian Tea and Cherries\u003c\/strong\u003e smoked-and-spiced black tea and coconut milk custard, with cherry compote, and matzoh toffee. [\u003cem\u003emenu is vegan and kosher for passover\u003c\/em\u003e] ----- Passover is about the idea of liberation, and there can be no meaningful change, or learning, without joy, hope, and transgression. In that spirit, there will be performances by local drag\/burlesque\/cabaret artists of Jewish and Palestinian backgrounds: \u003cstrong\u003eAmuse Boosh, Butt Mitzfa, Chella Bella, \u003c\/strong\u003eand\u003cstrong\u003e Goldie Luxemburg\u003c\/strong\u003e. We’ll break (unleavened) bread together, make art together, and see how the ancient ritual of this holiday can help spur us on to needed change. \u003cimg class=\"size-full wp-image-143142 aligncenter\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/seder-performers.jpg\" alt=\"\" width=\"1024\" height=\"1024\"\u003e \u003cstrong\u003eGoldie Luxemburg\u003c\/strong\u003e is a wisecracking, torch-singing, leftist rabble-rousing performer of burlesque and cabaret. She takes the art form back to its roots in vaudeville and Yiddish theatre, in Union Halls and Girlie shows. Call her the Revenge of the Red-Hot Mamas. @\u003ca href=\"https:\/\/www.instagram.com\/goldieluxemburg\/#\"\u003egoldieluxemburg\u003c\/a\u003e Meet \u003cstrong\u003eChella Bella\u003c\/strong\u003e, Toronto's half-Arab, half-ghost, burlesque extraordinaire! By day, she gracefully floats through the air as a trained aerialist, but when the sun sets, she transforms into the frantically fabulous freckled feline of the city's burlesque underworld. @\u003ca href=\"https:\/\/www.instagram.com\/chellachellabella\/#\"\u003echellachellabella\u003c\/a\u003e \u003cstrong\u003eAmuse Boosh\u003c\/strong\u003e serves up a \"taste\" of her journey of self-expression—a delectable blend of movement with meaning and resilience through joy. Through beauty and the spirit of liberation, she invites everyone to savour the unity that binds us all. @\u003ca href=\"https:\/\/www.instagram.com\/amuse_boosh_\/#\"\u003eamuse_boosh_\u003c\/a\u003e \u003cstrong\u003eButt Mitzfa\u003c\/strong\u003e (they\/them) is a Jewish genderqueer drag and burlesque performer and DJ who makes grrls, bois, theys and goys scream OY VEY. Join Butt Mitzfa on their coming (out) of age journey with glitter, camp and Jewish lore that your Bubby didn't teach you. Find them at @butt.mitzfa on Instagram. @\u003ca href=\"https:\/\/www.instagram.com\/butt.mitzfa\"\u003ebutt.mitzfa\u003c\/a\u003e -----\u003cstrong\u003e \u003c\/strong\u003e \u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507113208,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Mushroom-Shepherds-Pie-3.jpg?v=1754320273"},{"product_id":"tasting-south-india-sadya","title":"SUPPER CLUB: Tasting South India: Sadya","description":"\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e\u003cimg class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e A s\u003cem\u003eadya\u003c\/em\u003e is a type of special traditional lunch from the state of Kerala in Southern India. It is typically served on religious holidays, birthdays, weddings and temple festivals, and consists of a variety of traditional vegetarian dishes served on a banana leaf and eaten with one’s (right) hand. Around a centrepiece of rice (most often Keralan red rice), dozens of elements are artfully arranged: curries, chutneys, pickles, sauces, and sweets, with the most elaborate versions clocking in at over 64 dishes! Tonight’s host is \u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e, a serial food entrepreneur who founded South Indian coffee brand \u003ca href=\"https:\/\/www.madraskaapi.com\/\"\u003eMadras Kaapi\u003c\/a\u003e, as well as \u003ca href=\"https:\/\/www.mysteryeats.com\/\"\u003eMystery Eats\u003c\/a\u003e, a roving mystery dining experience, and most recently, \u003ca href=\"https:\/\/www.instagram.com\/paationtheblock\"\u003ePaati on the Block\u003c\/a\u003e, a new South Indian pantry essentials and meal kit project. She has put together a lovely selection of South Indian specialties not typically found in restaurants to bring the unique experience of the s\u003cem\u003eadya\u003c\/em\u003e to The Depanneur. In addition to the full menu below, and in the spirit of keeping the 'mystery' in 'Mystery Eats', there will be some special items revealed only during the meal! ----- \u003cem\u003e\u003cstrong\u003eGuntur Idlis\u003c\/strong\u003e \u003c\/em\u003e \u003cspan style=\"font-weight: 400;\"\u003eSmall, puffy and tender steamed cakes made from a fermented rice and lentil batter, drizzled with ghee and spiced with \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eguntur podi\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e (a powder made from Guntur’s famous red chilies), served with a spicy peanut chutney.\u003c\/span\u003e \u003cem\u003e\u003cstrong\u003ePanakam\u003c\/strong\u003e \u003c\/em\u003e \u003cspan style=\"font-weight: 400;\"\u003eA traditional South Indian drink that serves as a palate cleanser, made with jaggery, black pepper, and cardamom, often used as a temple offering.\u003c\/span\u003e \u003cem\u003e\u003cstrong\u003eThoran\u003c\/strong\u003e \u003c\/em\u003e A dry spiced vegetable dish made with fresh shredded coconut. This version uses carrot and cabbage, but other versions can include a multitude of vegetables and sometimes beans. \u003cem\u003e\u003cstrong\u003eVankaya Koora\u003c\/strong\u003e \u003c\/em\u003e \u003cspan style=\"font-weight: 400;\"\u003eEggplant simmered and cooked with a blend of ginger, green chillies and coconut.\u003c\/span\u003e \u003cem\u003e\u003cstrong\u003eKootu\u003c\/strong\u003e \u003c\/em\u003e A popular, slow cooked vegetable and lentil stew with roasted spices. \u003cem\u003e\u003cstrong\u003eBeetroot Pachadi\u003c\/strong\u003e \u003c\/em\u003e Grated beets in a yogurt sauce, seasoned with curry leaves and lentils. \u003cem\u003e\u003cstrong\u003eRasam\u003c\/strong\u003e \u003c\/em\u003e A light, tangy South Indian soup made with tomatoes, pepper, lentils. \u003cem\u003e\u003cstrong\u003eParupu Payasam\u003c\/strong\u003e \u003c\/em\u003e A sweet pudding made with jaggery (unrefined sugar), rice and lentils and topped off with nuts and saffron \u003cspan style=\"font-weight: 400;\"\u003eSadhya is served with rice and ghee. It is traditionally eaten with your hands but cutlery will be provided as well. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e----- \u003cstrong\u003eShilpa Kotamarthi\u003c\/strong\u003e the force behind \u003ca href=\"https:\/\/www.madraskaapi.com\/\"\u003eMadras Kaapi\u003c\/a\u003e and \u003ca href=\"https:\/\/www.mysteryeats.com\/\"\u003eMystery Eats\u003c\/a\u003e, is now launching \u003ca href=\"https:\/\/www.instagram.com\/paationtheblock\"\u003ePaati on the Block\u003c\/a\u003e, a Toronto based South Indian pantry and meal kit club. Paati on the Block is inspired by Shilpa’s Paati (grandmother) who is an amazing culinarian and has inspired her to bring the traditional flavours of South India to Toronto in the form of meal kits to help simplify weekday meals. \u003ca href=\"https:\/\/www.shilpakotamarthi.com\/\"\u003eshilpakotamarthi.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/paationtheblock\"\u003e@paationtheblock\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/kaapikween\/\"\u003e@kaapikween\u003c\/a\u003e \u003cp style=\"text-align: left;\"\u003e-----\u003c\/p\u003e \u003cp style=\"text-align: left;\"\u003eEvery weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party.\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507768568,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/sadya.jpg?v=1754320285"},{"product_id":"laalima-dinner-at-my-nani-ghar","title":"SUPPER CLUB: Laalima – Dinner at My Nani Ghar","description":"\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e\u003cimg class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e This three-course family-style menu honours the rustic, bold flavours of Bihar, a northeastern state in India where mustard takes centre stage, garlic is never held back, and fennel sweetens the finish. With \u003cem\u003eLaalima\u003c\/em\u003e, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved, someone made your favourite food before you even asked. Named after Rashmi’s own Nani (grandmother), \u003cem\u003eLaalima\u003c\/em\u003e is a quiet tribute to all grandmothers — the ones who fed us with their hands and showed us that tenderness has an unforgettable flavour. Each dish is a journey back to her \u003cem\u003eNani Ghar\u003c\/em\u003e, shaped by slow, golden summers at her grandmother’s bungalow in Yercaud’s coffee-scented hills. Those days were filled with naps under ceiling fans, running barefoot on the grass, and the scent of garlic and mustard oil drifting in from the kitchen. ----- \u003cem\u003eThe journey to my Nani’s home begins here…\u003c\/em\u003e \u003cstrong\u003eWelcome Drink\u003c\/strong\u003e A floral, bubbly welcome drink (non-alcoholic) – a flower syrup is mixed with sparkling soda infused with rose-mogra (jasmine) and lime - It’s like stepping barefoot onto grass at the cusp of summer. \u003cstrong\u003eAmuse-Bouche\u003c\/strong\u003e A salty-sour surprise to awaken your palate and nudge you gently into the hills of Yercaud. Raw mango with salt and chile to be enjoyed in one bite. Just like Nani used to begin every meal — simple, and impossible to forget. \u003cstrong\u003eदाल पीठा\u003c\/strong\u003e \u003cstrong\u003e\u003cem\u003eDal Pitha Rewritten\u003c\/em\u003e - Crispy Lentil \u0026amp; Seasonal Greens Croquettes\u003c\/strong\u003e [veg] Crisp croquettes inspired by the traditional Bihari \u003cem\u003edal pitha (\u003c\/em\u003esteamed dumpling) are stuffed with spiced \u003cem\u003echana dal\u003c\/em\u003e and seasonal greens. They are served with a sweet-smoky tomato chutney and a lightly pickled onion dressing for balance. \u003cstrong\u003eलालिमा की स्पेशल चिकन करी Laalima Ki Chicken Curry \u003c\/strong\u003eA bold and rustic chicken curry slow-cooked and layered with whole garlic pods and warm spices. A deeply personal recipe from Rashmi’s \u003cem\u003eNani Ghar\u003c\/em\u003e, where garlic and mustard oil always take center stage. \u003cem\u003e– or – \u003c\/em\u003e\u003cstrong\u003eलालिमा की आलू-सोया तरकारी \u003cem\u003eLaalima Ki Aloo Tarkari\u003c\/em\u003e -\u003c\/strong\u003e\u003cstrong\u003e Laalima’s Special Potato Curry\u003c\/strong\u003e [veg]\u003cstrong\u003e \u003c\/strong\u003eA hearty vegetarian curry made with potatoes and a seasonal vegetable, dum-cooked with whole garlic pods and rustic spices. \u003cstrong\u003eपूआ \u003cem\u003ePua\u003c\/em\u003e - \u003c\/strong\u003e\u003cstrong\u003eBanana and Fennel Pancakes \u003c\/strong\u003eSoft, mildly sweet, pan-fried pancakes made with whole wheat flour, jaggery, mashed banana, and fennel seeds. A beloved Bihari delicacy, \u003cem\u003epua\u003c\/em\u003e is often made during festivals. With a tender centre, it walks the line between dessert and comfort — and pairs beautifully with spicy, umami-laden dishes, creating the perfect balance of heat and sweetness on your plate. \u003cstrong\u003eभात\u003cem\u003e Bhaat\u003c\/em\u003e - \u003c\/strong\u003e\u003cstrong\u003eSteamed Ghee Rice \u003c\/strong\u003eFluffy basmati rice finished with ghee, made to soak up bold curries and balance spices. Accompanied by whipped yogurt , raw onion rings, slit green chilies, and lemon wedges — all essential side notes to balance heat and acidity at a traditional Bihari meal. \u003cstrong\u003eमखाना मूस और ठेकुआ Makhana Mousse with a Thekua Surprise \u003c\/strong\u003eA creamy mousse made from ghee-roasted \u003cem\u003emakhana \u003c\/em\u003e(foxnuts), infused with cardamom, and sweetened with jaggery. It's topped with a delicate, crisp \u003cem\u003ethekua\u003c\/em\u003e wafer, a nod to Bihar’s beloved festival biscuit. Guests crack through the wafer to uncover the mousse beneath — a playful, nostalgic finale that bridges tradition and surprise. ----- \u003ca href=\"https:\/\/www.instagram.com\/spoonfulwithrashmi\/\"\u003e\u003cimg class=\"alignleft wp-image-143369 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/Rashmi-3-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e\u003cstrong\u003eRashmi Singh\u003c\/strong\u003e is an Executive Events and Communications Specialist based in Toronto — a storyteller at heart, both in her work and in her kitchen. Born into the rich food traditions of Bihar and raised on the warmth of her Nani \u0026amp; Ma’s cooking, she now shares those memories and flavours through her culinary Instagram page, Spoonful with Rashmi. \u003ca href=\"https:\/\/www.instagram.com\/spoonfulwithrashmi\/\"\u003e@spoonfulwithrashmi\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507834104,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Rashmi-mangoes.jpg?v=1754320288"},{"product_id":"india-in-season","title":"SUPPER CLUB: India in Season","description":"\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e\u003cimg class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e This five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green. \u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003eHaem’s Table\u003c\/a\u003e is named after Niharika’s maternal grandmother, Hemlata—lovingly called \u003cem\u003eHaem\u003c\/em\u003e. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. \u003cem\u003e*The meal will also be hosted by \u003cstrong\u003eJo (Jayeeta) Sharma\u003c\/strong\u003e, Associate Professor of Food Studies, History, and Environmental Humanities at University of Toronto. \u003cspan style=\"font-weight: 400;\"\u003eShe will help to bring context to the foods and will be available to answer any of your questions! \u003c\/span\u003e\u003c\/em\u003e ----- \u003cstrong\u003eMasala Focaccia \u0026amp; Chutney Compound Butter \u003c\/strong\u003e\u003cem\u003eMakhan\u003c\/em\u003e, butter in Hindi, is found in two ways in India: the stereotypical salted yellow butter—a staple in Indian households—and the “white” butter: fresh, homemade, and made from cultured cream. This is the butter you spread on a simple slice of white bread or warm flatbread to feed your picky child. Masala Focaccia is inspired by a simple snack—a warm flatbread with butter—that my mother would roll up for me when I was a kid, cutting school, pretending to be sick. The focaccia is indented with onions, roasted garlic, and a tempering of ghee, whole spices, and curry leaves. It’s served with homemade “white” butter infused with cilantro and green chilies. \u003cstrong\u003eChard Patta Chaat \u003c\/strong\u003e\u003cem\u003eChaat,\u003c\/em\u003e a typical South Asian snack eaten year-round, often on sidewalks and served by street vendors. It comes in many forms: some include a potato patty topped with chickpea curry; others, a fried semolina ball filled with tangy cilantro water. What ties all of them together is an explosion of flavours and textures in each bite. Chard Chaat is inspired by the traditional street-side winter staple \u003cem\u003ePalak Patta (Spinach Leaf) Chaat\u003c\/em\u003e. This version promises to be a crunchy, spicy, sweet, and tangy dish like nothing you've tasted before. Swiss chard leaves are coated in a chickpea flour batter and fried until golden. They’re served with mint chutney, cumin-spiced yogurt, tamarind-maple chutney, chopped radishes, chopped onions, and chopped coriander. The kind of dish that’ll have you asking, “Why don’t I eat chaat every day?” \u003cstrong\u003eSpring Veg Stuffed Ramp Besan Chilla \u003c\/strong\u003e\u003cem\u003eChilla\u003c\/em\u003e an Indian crepe made from a batter of peas or lentils. They’re a typical brunch item across the subcontinent. The kind of batter used depends entirely on the region you’re from—and the whims of your mother. My mother’s specialty is crepes made from \u003cem\u003ebesan\u003c\/em\u003e (chickpea flour). On Sundays, she would stuff them with \u003cem\u003epaneer\u003c\/em\u003e (Indian cottage cheese) and seasonal vegetables, and serve them with fresh cilantro chutney. Ramp Chilla uses a batter made with ramps and chickpea flour, and is stuffed with hung yogurt, asparagus, and fiddleheads. It’s what I imagine my mom would make on a Sunday morning if she too lived in Ontario in the spring. The crepes are served with her fresh cilantro chutney. (\u003cem\u003eBoth ramps and fiddleheads are weather-dependent since they are foraged produce. In the event of their unavailability, spinach and mushrooms will be used as a substitution.\u003c\/em\u003e) \u003cstrong\u003eLamb \u003c\/strong\u003e\u003cem\u003eor \u003c\/em\u003e\u003cstrong\u003eMushroom Green Keema with Brioche Pav \u003c\/strong\u003e\u003cem\u003eKeema\u003c\/em\u003e, minced meat in Urdu, is often prepared in a lightly sauced curry made with tomatoes and onions. At late-night eateries in Mumbai, you’ll find this spicy curry served with \u003cem\u003epav\u003c\/em\u003e—a soft bread roll that traces its roots to Portuguese-Goan bakeries. One of the few yeasty breads in India, \u003cem\u003epav\u003c\/em\u003e gained popularity across western Indian states starting in the ’60s. Since then, it has remained a staple for mopping up curry across Mumbai. This keema is inspired by the abundance of greens that begin appearing at Ontario farmers' markets. The curry uses cilantro, sorrel, chives, and pumpkin seeds to create an herby green base. It’s served with brioche pav, toasted with butter, chilli powder, and cilantro leaves. The vegetarian keema is made with a mix of shiitake, chanterelle, and cremini mushrooms—their deep umami complements the herby curry beautifully. \u003cstrong\u003eChai Crème Brûlée with Parle G \u003c\/strong\u003e\u003cem\u003eChai\u003c\/em\u003e, milky black tea steeped with spices like cardamom, clove, and ginger—is more than just a drink. In the Indian subcontinent, every morning begins with a piping hot cup. Each household makes its chai differently, so no two recipes are alike. In my house, chai is gingery, heavily perfumed with cardamom, and always sugar-free. It’s always served with \u003cem\u003eParle G\u003c\/em\u003e, an English-style sweet biscuit made in India since the 1930s. Factories produce more than 400 million of these treats daily—making them one of India’s most beloved snacks. Chai Crème Brûlée reimagines this iconic pairing as a creamy custard, spiced with ginger, cloves, cardamom, and a blend of Darjeeling and Assam black tea. The cardamom sugar crust is made to crack under the back of your spoon. To complete your “cup” of chai, it’s served with \u003cem\u003eParle G\u003c\/em\u003e on the side. ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003e\u003cimg class=\"alignleft wp-image-143633 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/Niharika-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eNiharika Gupta\u003c\/strong\u003e is a self-taught cook, passionate about locally sourced seasonal ingredients. Named after her grandmother, Haemlata, she runs \"\u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003e\u003cstrong\u003eHaem's Table\u003c\/strong\u003e\u003c\/a\u003e\", a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5, she enjoys reading food history and watching birds. \u003ca href=\"https:\/\/www.instagram.com\/haemstable\/#\"\u003e@haemstable\u003c\/a\u003e   ----- \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eJo (Jayeeta) Sharma\u003c\/strong\u003e (Cantab 2002) is an Associate Professor of Food Studies, History, and Environmental Humanities, a Fellow of the Royal Geographical Society, and with Professor Marney Isaac, (co)Director of the Sustainable Food \u0026amp; Farming Cluster at the University of Toronto. She leads the Feeding City interdisciplinary lab which conducts local-global food sovereignty and community-engaged sustainability research. She is a co-editor of the journal \u003c\/span\u003e\u003ca href=\"https:\/\/www.tandfonline.com\/action\/journalInformation?show=editorialBoard\u0026amp;journalCode=rfgf20\"\u003e\u003cb\u003eGlobal Food History \u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e(Routledge). She is also co-editor of the \u003c\/span\u003e\u003ca href=\"https:\/\/www.utsc.utoronto.ca\/culinaria\/culinaria-book-series-university-toronto-press\"\u003e\u003cb\u003eCulinaria food book\u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e series at the University of Toronto Press, and editor of the \u003c\/span\u003e\u003ca href=\"https:\/\/www.routledge.com\/Empires-in-Perspective\/book-series\/EMPIRES#\"\u003e\u003cb\u003eEmpires in Perspective book series\u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Routledge). She is a founding member of the \u003c\/span\u003e\u003ca href=\"https:\/\/www.utsc.utoronto.ca\/culinaria\/about-centre\"\u003e\u003cb\u003eCulinaria Research Centre \u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003eat the University of Toronto and an elected Board Member of the \u003c\/span\u003e\u003ca href=\"https:\/\/www.food-culture.org\/\"\u003e\u003cb\u003eAssociation for the Study of Food and Society\u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e (ASFS). She is part of the \u003c\/span\u003e\u003ca href=\"http:\/\/scarboroughfoodnetwork.ca\/\"\u003e\u003cb\u003eScarborough Food Network\u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e, a network that brings together local community organizations that work on food security and food advocacy issues. She is also a member of the Commonwealth Scholarship Alumni Association.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eJo’s historical and contemporary research ranges across interdisciplinary themes and transnational spaces connected to food and foodways, empires, post-colonial and global Asia diasporas, mountain ecologies and societies, food systems and plantation labour, street vendors, commodity capitalism, and historical soundscapes of city food. She is the author of \u003c\/span\u003e\u003ca href=\"https:\/\/library.oapen.org\/handle\/20.500.12657\/30264\"\u003e\u003cb\u003eEmpire’s Garden\u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Duke\/Permanent Black 2011\/OEAP Library 2017). She is currently working on two books: the first is Mountains of Empire, and the second is The Sonic Streets: A Global History of Street Food Sounds and Culinary Infrastructure. She is PI and co-PI for several global research projects, including a SSHRC Partnership Development Grant, a SSHRC Connections Outreach Grant, and a SSHRC Insight Development Grant. Projects’ details can be found here: \u003c\/span\u003e\u003ca href=\"https:\/\/www.utsc.utoronto.ca\/projects\/feedingcity\/toward-food-sovereignty\/\"\u003e\u003cb\u003ehttps:\/\/www.utsc.utoronto.ca\/projects\/feedingcity\/toward-food-sovereignty\/\u003c\/b\u003e\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507866872,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Palak-Patta-Chaat.jpg?v=1754320291"},{"product_id":"pure-non-veg-hidden-gujarat","title":"SUPPER CLUB: \"Pure Non-Veg\" — Hidden Gujarat","description":"\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e\u003cimg class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e \u003ch3\u003e\u003cem\u003eNo, Not all Gujaratis are strictly vegetarian\u003c\/em\u003e\u003c\/h3\u003e Gujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. Vegetarianism here has become deeply tied to ideas of purity and morality, especially with the growing influence of Hindu nationalism originating from Gujarat itself. Sadly, this has led to food-based segregation for generations. Non-vegetarian communities face stigma, discrimination, and even exclusion from housing. Those familiar signs shouting “PURE VEG” are everywhere, making it clear who’s welcome and who’s not. \"Pure Non-Veg\" is my playful jab at this rigid mindset, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. This dinner event isn’t just about amazing food; it's about recognizing Gujarat’s authentic, rich non-veg culinary heritage that often goes unnoticed or deliberately ignored. The name is also inspired by a \u003ca href=\"https:\/\/www.facebook.com\/groups\/purenonveg\"\u003eFacebook group\u003c\/a\u003e founded by a friend and culinary enthusiast from Ahmedabad. This group emerged as a response to Gujarat's rigid culinary mindset, creating a welcoming space where epicures and food lovers could freely share recommendations for restaurants and hidden gems serving delicious non-veg dishes—without judgment or discrimination. Come hungry for bold flavors, captivating stories, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian, and it’s high time we celebrate that delicious fact! \u003cem\u003e*The meal will also be hosted by an expert on Gujarati and Parsi cuisine, award-winning author \u003cstrong\u003eNiloufer Mavalvala\u003c\/strong\u003e. She will help to bring context to the foods and will be available to answer any of your questions! \u003c\/em\u003e \u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eBera Samosa, Chicken Dana \u0026amp; Bun\u003c\/strong\u003e \u003cem\u003eBera Samosa\u003c\/em\u003e, a beloved specialty from Bhatiyar Gali in Ahmedabad's Old City, are bite-sized mutton samosas bursting with juicy minced mutton, spring onions, and subtle spices. Accompanied by \u003cem\u003eChicken Dana\u003c\/em\u003e—crispy, spiced chicken bites evocative of Japanese \u003cem\u003ekaraage\u003c\/em\u003e, yet deeply Gujarati in character—and served with a soft bun, this trio captures the vibrant street-food soul of Ahmedabad.\u003c\/span\u003e \u003cstrong\u003ePatra Ni Machhi\u003c\/strong\u003e \u003cspan data-sheets-root=\"1\"\u003eA signature Parsi delicacy featuring tender Pomfret coated in a vibrant, aromatic green chutney of coriander, garlic shoots, and \u003cem\u003elavangya marcha\u003c\/em\u003e (Thai green chilies), wrapped delicately in banana leaves and steamed until succulent. \u003c\/span\u003eThe Parsi community (who primarily speak a dialect of Gujarati) are one of the most prominent minority groups in the state and have some incredible non-vegetarian dishes. \u003cstrong\u003eKachi Keri no Baflo \u003c\/strong\u003e Since the menu is rich in spices and fatty foods I thought It would be nice to break up the courses with a non-alcoholic palette cleanser. This \u003cspan data-sheets-root=\"1\"\u003eis a traditional Gujarati summer drink made with tart raw mango pulp, aromatic saffron, earthy roasted cumin, and caramel-sweetened jaggery.\u003c\/span\u003e \u003cstrong\u003eTapelu and Puri\u003c\/strong\u003e Surat’s iconic Khatri community dish, \u003cem\u003etapelu\u003c\/em\u003e, is succulent mutton slow-cooked to aromatic perfection in a rich gravy of caramelized onions, garlic, ginger, and the distinctive '\u003cem\u003etapelano masalo\u003c\/em\u003e.' Paired with small, fermented golden puris, this dish is both a celebration and comfort food. Unlike many dishes, Tapelu remains community-centered—rarely found in restaurants, enjoyed typically only if you're lucky enough to know a Khatri family or, like me, fortunate to grow up next door to them. \u003cstrong\u003eZarda \/ Biranj\u003c\/strong\u003e \u003cem\u003eZarda\u003c\/em\u003e, or \u003cem\u003eBiranj\u003c\/em\u003e, is an aromatic sweet rice preparation, gently cooked with saffron-infused milk, sugar, and studded with raisins, pistachios, and almonds, crowned with shimmering silver foil. ----- \u003ca href=\"https:\/\/www.instagram.com\/the_khalnaik\/\"\u003e\u003cimg class=\"alignleft wp-image-143651 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/malav-180x180.jpeg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e \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. \u003ca href=\"https:\/\/www.instagram.com\/the_khalnaik\/\"\u003e@the_khalnaik\u003c\/a\u003e\u003c\/span\u003e \u003chr\u003e \u003cb\u003eNiloufer Mavalvala\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is an experienced home cook and an award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen. \u003c\/span\u003e\u003ca href=\"http:\/\/www.nilouferskitchen.com\/\"\u003e\u003cspan style=\"font-weight: 400;\"\u003enilouferskitchen.com\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e | \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/nilouferskitchen\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e@nilouferskitchen\u003c\/span\u003e\u003c\/a\u003e  ","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507899640,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/MAY-10-Non-Veg-Gujurati-w_Malav.jpg?v=1754320295"},{"product_id":"modern-pakistani","title":"SUPPER CLUB: Modern Pakistani","description":"\u003ch2\u003e\n\u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e\u003cimg class=\"alignnone wp-image-143499\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/South_Asia_orthographic_projection_without_national_boundaries.svg-80x80.png\" alt=\"\" width=\"39\" height=\"39\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/thedepanneur.ca\/2025-south-asian-spotlight\/\"\u003e2025 South Asian Spotlight\u003c\/a\u003e\n\u003c\/h2\u003e Karachi is renowned for its vibrant food scene, its cuisine is a fusion of various cultural traditions, making it a true culinary melting pot. Influences from across Asia, from Afghanistan to Myanmar, a legacy of centuries of trade, can be found on menus and in shops, along with all the regional diversity of a vibrant local food culture. Food is everything in Pakistan; there's an Urdu question asked almost everyday in Karachi, \u003cem\u003ehum kya khaayenge,\u003c\/em\u003e which means “what will we eat?” Tonight \u003cstrong\u003eNausheen Rafiq \u003c\/strong\u003eseeks to answer that question in a fun, creative way that welcomes you into contemporary Desi culture. As a recent graduate of \u003cem\u003eLe Cordon Bleu\u003c\/em\u003e Ottawa, Nausheen looks to bring a creative, modern twist to range of traditional Pakistani dishes, everything from popular street foods like \u003cem\u003epapri chaat\u003c\/em\u003e to festive desserts like \u003cem\u003esheer khurma\u003c\/em\u003e. \u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e*The meal will be hosted by \u003cstrong\u003eMalav Naik\u003c\/strong\u003e, a marketing strategist, artist and activist based in Toronto, ON. Also the chef for our ‘Pure Non-Veg’ Gujarati dinner as part of this series! They will help to bring context to the foods and will be available to answer any of your questions!\u003c\/span\u003e\u003c\/i\u003e \u003cem\u003e**Note: All meat served will be certified Halal\u003c\/em\u003e ----- \u003cstrong\u003ePapri Chaat\u003c\/strong\u003e A popular sweet and savoury street food snack with countless variations found across the subcontinent. The crunch from the crispy fried \u003cem\u003epapri\u003c\/em\u003e crackers, combines with the heartiness from the chickpea blend, and the creamy yoghurt and tangy chutney drizzled on top makes for a perfect symphony of texture and flavour. \u003cstrong\u003eChicken Tikka \u003c\/strong\u003e\u003cem\u003eor\u003c\/em\u003e\u003cstrong\u003e Aloo Puff\u003c\/strong\u003e Classic French puff pastry with a Desi twist. A spicy chicken tikka (or spiced potato) filling nestled in a tender, buttery, flaky pastry shell. \u003cstrong\u003eKhaosuey \u003c\/strong\u003e[beef \u003cem\u003eor\u003c\/em\u003e tofu]\u003cstrong\u003e \u003c\/strong\u003eA Pakistani take on a classic Burmese dish, often attributed to Memon traders who brought the dish back from Myanmar and adapted it to local taste and ingredients. A rich and textured noodle dish with beef (or tofu) in a \u003cem\u003egram\u003c\/em\u003e-thickened coconut curry, served with an array of colourful and flavourful garnishes: chilli oil, chips, fried onion, ginger, coriander, green chilies, lemon and \u003cem\u003echaat masala\u003c\/em\u003e allowing diners to customize their bowl to their taste. \u003cstrong\u003eSheer Khurma Tres Leche\u003c\/strong\u003e Mexico and Pakistan might be on opposite sides of the world, but they both know that luscious dairy-rich desserts are always a hit. An innovative fusion of traditional Latin American \u003cem\u003etres leches\u003c\/em\u003e cake topped with \u003cem\u003esheer khurma\u003c\/em\u003e, a creamy, vermicelli and nut pudding often prepared as a festive dessert for Eid. ----- \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/thesmallbites\/\"\u003e\u003cimg class=\"alignleft wp-image-143666 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/nausheen-180x180.jpeg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eNausheen Rafiq\u003c\/strong\u003e is a certified pastry chef who has completed her training at Le Cordon Bleu Ottawa Culinary Arts Institute. Born and raised in Karachi, Pakistan she is passionate about sharing her culture through food. \u003ca href=\"https:\/\/www.instagram.com\/thesmallbites\/?hl=en#\"\u003e@thesmallbites\u003c\/a\u003e \u003cb\u003eMalav Naik\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\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. \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/the_khalnaik\/\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e@the_khalnaik\u003c\/span\u003e\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507932408,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/KhaoSueyPic-rotated.jpg?v=1754320298"},{"product_id":"bajan-kadooment","title":"SUPPER CLUB: Bajan Kadooment","description":"The first Monday of August marks the grand finale of Barbados' Crop Over Festival, and the raucous \u003cstrong\u003eGrand Kadooment\u003c\/strong\u003e (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes, music, dancing, and a joyous celebration of Barbadian culture. The vibrant flavours, colours, sounds and traditions of the Barbadian Kadooment are \u003cstrong\u003eChef\u003c\/strong\u003e \u003cstrong\u003eShem Barker’s\u003c\/strong\u003e inspiration for this fabulous Bajan dinner. In the late 18th century Barbados was one of the world's biggest sugar cane producers, and informal carnivals existed throughout the Caribbean to celebrate the harvest of the sugar crop. Many were organized by plantation owners, who used food and liquor as a means of reenforcing the continued enslavement of their labour force, and a release valve for the inevitable resentments of servitude. Slaves would also often have their own unsanctioned fetes that featured singing, dancing, music and food; covert ways of keeping their ancestral culture alive and nourishing their spirits amidst hardship. After the harsh impact of World War II on Barbados economy, annual celebrations stopped but were reintroduced as The Crop Over Festival in 1970, officially becoming a national holiday four years later. \u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003eBONUS\u003c\/span\u003e: Special cameo appearance by award-winning Trinidadian comedienne \u003ca href=\"https:\/\/www.instagram.com\/rhomaspencer\/?hl=en\"\u003eRhoma Spencer\u003c\/a\u003e \u003c\/strong\u003e----- \u003cstrong\u003eIncludes welcome cocktail by \u003ca href=\"https:\/\/www.rumshopto.ca\/\"\u003eRum Shop TO\u003c\/a\u003e \u003c\/strong\u003e\u003cem\u003eChoice of Sorrel Daiquiri –or– Rum Punch TO\u003c\/em\u003e ----- \u003cstrong\u003eSoup du Kadooment \u003c\/strong\u003eA warm light vegetable soup with carrots and potatoes \u003cstrong\u003eShem’s Famous Macaroni Pie\u003c\/strong\u003e A Bajan classsic, this baked macaroni and cheese is a staple at festival food stalls and family gatherings \u003cstrong\u003eHoney Glazed BBQ Chicken\u003c\/strong\u003e Baked chicken basted in Shem’s honey BBQ sauce \u003cem\u003e–or– \u003c\/em\u003e\u003cstrong\u003eSaltfish Rundung\u003c\/strong\u003e [veg] This Creole \u003cem\u003erundung\u003c\/em\u003e (aka “run down”, a long-simmered braise) is a salted codfish stew with cabbage and carrots, scallions, onions and tomatoes in a coconut milk reduction. \u003cstrong\u003eLentil Peas\u003c\/strong\u003e Green lentils cooked in coconut milk with a hint of island spices \u003cem\u003eServed with Barbadian-style \u003cstrong\u003eGarlic Bread\u003c\/strong\u003e and \u003cstrong\u003eColeslaw\u003c\/strong\u003e\u003c\/em\u003e \u003cstrong\u003eCrop Over Conkie\u003c\/strong\u003e A culinary treasure of Barbados; a sweet cornmeal tamale with coconut, raisins, pumpkin and sweet potatoes wrapped in banana leaves and steamed. ----- \u003ch3\u003eTo add to the Kadooment vibe, special guests \u003cstrong\u003e\u003ca href=\"https:\/\/www.rumshopto.ca\/\"\u003eRum Shop TO\u003c\/a\u003e \u003c\/strong\u003ewill be running a Bajan rum cocktail bar featuring:\u003c\/h3\u003e \u003cstrong\u003eSorrel Daiquiri\u003c\/strong\u003e - A Caribbean classic with lime, sweet and Bajan rum \u003cstrong\u003eRum Punch TO\u003c\/strong\u003e - A Rum Shop TO rum punch twist with mango, pineapple, lime, sweet topped with bitters and nutmeg \u003cstrong\u003eBarbados Fire\u003c\/strong\u003e - Spicy mango cocktail with exclusive Sweet Spice and Bumbu rum, inspired by family recipe for mango pepper sauce \u003cstrong\u003eCarnival Sour\u003c\/strong\u003e - A layered rum sour with lime cordial, blue Curaçao, pink lemonade, pineapple juice \u0026amp; plantation rum \u003cem\u003e$10 ea.\u003c\/em\u003e ----- \u003cstrong\u003e\u003cimg class=\"alignleft size-square wp-image-143901\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/BAJAN_SHEM-BARKER_DEPANNEUR_DEC-9_KH_WEB-96-copy-2-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003eChef Shem Barker\u003c\/strong\u003e immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style, a cuisine inspired by the food, festivals and culture of the Caribbean. \u003ch3\u003e\u003cspan style=\"color: #800000;\"\u003e\u003cstrong\u003eCheck out Shem's \u003ca style=\"color: #800000;\" href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/04\/Shem-Barker_Crop-Over-Conkies_245.pdf\"\u003eCrop Over Conkie recipe\u003c\/a\u003e as featured in the award-winning \u003ca href=\"https:\/\/thedepanneur.ca\/home\/the-depanneur-cookbook\/\"\u003eThe Depanneur Cookbook\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e ----- \u003cstrong\u003eRuby Sealy\u003c\/strong\u003e is an Event Producer, Mixologist, second generation Bajan Canadian, and graduate of George Brown College in Special Event Management. Through \u003cstrong\u003e\u003ca href=\"https:\/\/www.rumshopto.ca\/\"\u003eRum Shop TO\u003c\/a\u003e\u003c\/strong\u003e She shares her love for her ancestry by creating traditional and exclusive rum cocktails inspired by Rum Shops found all over the beautiful island of Barbados. With the support of her vast community, she aspires to continue creating events that strengthen bonds and welcomes people from all walks of life. \u003ca href=\"https:\/\/www.instagram.com\/rumshopto\"\u003e@rumshopto\u003c\/a\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-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events 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 \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":46677508751608,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Kadooment.jpg?v=1754320319"},{"product_id":"its-lekker-south-african-shabbat","title":"SUPPER CLUB: It's Lekker: South African Shabbat","description":"For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. \u003cem\u003eAshkenazi\u003c\/em\u003e in Eastern Europe, \u003cem\u003eSephardi\u003c\/em\u003e in Spain and North Africa, \u003cem\u003eMizrahi\u003c\/em\u003e in the Middle East and Central Asia. Alissa grew up in Johannesburg, South Africa with a Canadian mother and a South African father. Her father's mother owned and ran one of the leading catering companies in the Jewish community and Alissa remembers lavish Shabbat and holiday meals that always had the flavours of South African Jewry at its core: a mix of traditional Lithuanian and the spices and tastes of the Portuguese and Malaysians that settled in early South Africa. ----- \u003cem\u003e\u003cstrong\u003eHomemade Challah\u003c\/strong\u003e\u003c\/em\u003e Alissa's speciality, and frankly, worth the price of admission. \u003cstrong\u003e\u003cem\u003eCurried Fish Balls\u003c\/em\u003e aka \u003cem\u003e'Pickled Fish' \u003c\/em\u003e\u003c\/strong\u003e Although it may sound somewhat exotic, this is actually a very traditional Shabbat dish in South Africa where Malaysian and Indian curries have long been an integral part of the local cuisine. Minced white fish in a mild and sweet curried sauce. \u003cem\u003e\u003cstrong\u003eGreen Salad with Avocados and Shaved Biltong\u003c\/strong\u003e\u003c\/em\u003e North American's love their bacon like South Africans love their \u003cem\u003eBiltong, \u003c\/em\u003ea local style of air-dried, cured meat—think beef jerky. Though not usual as a salad topper, it adds a savoury, umami-packed punch to just about anything; e.g. growing up, biltong-flavoured cheese spread was very popular. \u003cem\u003e\u003cstrong\u003ePeri Peri Braai \u003c\/strong\u003eBraai\u003c\/em\u003e is a core South African culinary idea; it's about grilling meat over a fire, and applies to the process, the dishes themselves, and the social gathering where this food shared. No one says NO to a good braai. \u003cem\u003ePeri Peri\u003c\/em\u003e comes from the Portuguese settlers that brought chilli peppers to South Africa, which have since become the quintessential flavour of South African BBQ chicken recipes, and the inspiration behind the South African fast food chain Nando’s. Tonight it lends its signature tangy heat to tender, juicy grilled chicken (or tofu \u0026amp; veg) served with chutney and a selection of fresh \u003cem\u003esambals\u003c\/em\u003e (garnishes) like tomato, onion, banana, papaya, coconut that add a customizable pop of colour, texture and sweetness. Served with yellow rice with currants, and roasted butternut squash \u003cem\u003e\u003cstrong\u003eMalva Pudding with Granadilla \u003c\/strong\u003e\u003c\/em\u003eMalva pudding is not a 'pudding' at all, but rather a uniquely South African cake made with apricot jam, which lends it a spongy caramelized texture. Served warm with a \u003cem\u003egranadilla\u003c\/em\u003e-infused sauce (a cousin of passionfruit whose exotic, tropical fragrance is \u003cem\u003every\u003c\/em\u003e S.A.) and rich, creamy custard (non-dairy\/pareve). ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003e\u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e\u003cimg class=\"alignleft wp-image-144079 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/05\/ALISSA_JEWISH-GRECO_THE-DEP_DEC-2020_KH-79-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003eAlissa Kondogiannis\u003c\/strong\u003e runs a small catering company North of the Toronto, focusing on Shabbat dinners and Jewish comfort food. She has taught \u003cem\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/mothers-day-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis\/\"\u003ebabka\u003c\/a\u003e\u003c\/em\u003e and \u003cem\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/cooking-class-the-art-of-challah-by-alissa-kondogiannis-3\/\"\u003echallah\u003c\/a\u003e\u003c\/em\u003e classes for years, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e \u003c\/div\u003e \u003ch3\u003e\u003cspan style=\"color: #800000;\"\u003e\u003cstrong\u003eCheck out Alissa's amazing \u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/05\/Alissa-Kondogiannis_Latkes_p64.pdf\"\u003eLatkes recipe\u003c\/a\u003e as featured in the award-winning \u003ca href=\"https:\/\/thedepanneur.ca\/home\/the-depanneur-cookbook\/\"\u003eThe Depanneur Cookbook\u003c\/a\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677508849912,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IMG_5728-rotated.jpg?v=1754320325"},{"product_id":"mercari-x-the-dep-infusions-an-elevated-dinner","title":"SUPPER CLUB: Mercari x The Dep — InFusions: An Elevated Dinner","description":"\u003ch3\u003e\u003cb\u003eA sophisticated dining experience crafted with thoughtful and precise cannabis infusions featuring \u003ca href=\"https:\/\/orchardcannabis.ca\/\"\u003eOrchard Cannabis\u003c\/a\u003e and \u003ca href=\"https:\/\/tokennaturals.com\/\"\u003eToken Naturals\u003c\/a\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJoin \u003cstrong\u003e\u003ca href=\"https:\/\/www.mercarilife.ca\/home\"\u003eMercari\u003c\/a\u003e\u003c\/strong\u003e at The Depanneur for an elegant infused dinner party with culinary cannabis alchemist \u003cstrong\u003eCarole Nelson Brown\u003c\/strong\u003e. Carole combines years of catering and recipe development with her deep expertise crafting precise cannabis infusions to create a truly one of a kind culinary experience. Chef Carole will infuse an exquisite, multi-course, Peruvian-inspired menu with a unique blend of terpenes and cannabinoids to enhance and elevate your meal. Sauces and condiments will be infused with precise dosages so every guest is fully in charge of their own experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWelcome Mocktail\u003c\/strong\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eInfused Peach Bellini (non-alcoholic)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003eCeviche\u003c\/i\u003e\u003ci\u003e \u003cbr\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003ePeru is famous for its fresh, bright and exciting ceviches. Fresh raw fish 'cooked' in lime juice, spiked with garlic, onion, chiles and cilantro, served with tender sweet potato and crunchy \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ecancha, \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ea uniquely addictive kind of Peruvian popcorn.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e[Vegetarian option: Heart of Palm Ceviche]\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeet, Orange and Fennel Salad\u003c\/strong\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eA crispy, colourful composed salad that masterfully combines the deep earthiness of beets with the crispy aromatic of fennel, the sweet juiciness of oranges, and the fresh, peppery bite of arugula, in a luscious citrus vinaigrette.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003ePollo a la Brasa\u003c\/i\u003e \u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003ePeruvian roast chicken is simply next-level; if you have never tried it, it is a total game-changer. It is deeply seasoned with a unique mix of spices, herbs and chiles like here: \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eaji panca, aji amarillo \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e huacatay\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, before roasting, and then served with a spectacular, vibrant \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eaji verde\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e sauce that makes for an unforgettable flavour combination. Served with crispy roast potatoes.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e[Vegetarian option: Seasoned Crispy Tofu with Aji Verde]\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAlfajores\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003e \u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese rich shortbread cookies stuffed with \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003edulce de leche\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e caramel are beloved across South America; Carole's are dipped in dark chocolate for an extra luxurious touch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e-----\u003c\/span\u003e \u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter a remarkable 40-year career as a professional makeup artist to the stars \u003c\/span\u003e\u003cstrong\u003eCarole Nelson Brown\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\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.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIn addition to her work as a private chef and caterer, Carole has spent the last decade developing cannabis-infused gourmet products and teaching others how to cook with precision and purpose. What began as a way to help a family member manage cancer symptoms evolved into a passion for creating delicious, discreet, and microdosed edibles—like her signature vegan, nut-free chilli crisp. Carole was an active part of the founding of Social Sessions, a culinary cannabis project rooted in community, and she continues to explore how food and cannabis can elevate both health and pleasure.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mamashack\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e@mamashack\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e-----\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.mercarilife.ca\/home\"\u003e\u003cb\u003eMercari Agency \u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003eworks with cannabis companies to help their brands come to market across Canada. \u003ca href=\"https:\/\/www.instagram.com\/mercariagency\/\"\u003e@mercariagency\u003c\/a\u003e\u003c\/span\u003e           \u003c\/p\u003e\n\u003cp\u003e-----\u003cb\u003e \u003cbr\u003eThe Depanneur\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is where \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eInteresting Food Things\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e@thedepanneur\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509013752,"sku":null,"price":149.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IMG_9385.jpg?v=1754320337"},{"product_id":"nigeria-motherland-of-flavours","title":"SUPPER CLUB: Nigeria — Motherland of Flavours","description":"Nigeria is often referred to as the “Giant of Africa”, being both the most populous and wealthiest nation on the continent. The combination of a long history, diverse population and varied geography provides a fertile soil for a complex and varied cuisine, but one sadly underrepresented in Toronto. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and ingredients provide a broad pallet for deeply flavoured dishes, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. Tonight the remarkable \u003cstrong\u003eBeauty Obasuyi\u003c\/strong\u003e, chef, real estate maven, philanthropist, \u003ca href=\"https:\/\/www.blogto.com\/eat_drink\/2024\/01\/longest-cooking-time-guinness-world-record\/\"\u003eGuinness World Record\u003c\/a\u003e holder and successful restaurateur behind \u003ca href=\"https:\/\/naijajollof.com\/\"\u003eNaija Jollof\u003c\/a\u003e (with 5 locations around the GTA), will be our expert tour guide through some of the most popular dishes in Nigerian cuisine. ----- \u003cstrong\u003e—Small Chops— \u003c\/strong\u003eIn Nigeria, quick finger foods for sharing are referred to as ‘small chops’, and all different kinds can be found in the profusion of street stalls and market vendors. \u003cem\u003e\u003cstrong\u003ePuff Puff\u003c\/strong\u003e\u003c\/em\u003e is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise, formed into small balls and deep fried, and then sometimes dusted with sweet spices like nutmeg or cinnamon.. \u003cem\u003e\u003cstrong\u003eSpring Rolls\u003c\/strong\u003e\u003c\/em\u003e Like in Canada, Chinese immigrants and entrepreneurs in Nigeria introduced elements of Asian cuisine which have since become embraced and beloved by the population. A thin flour pastry rolled around diced vegetables, and fried until crispy, served with Naija Jollof’s signature African-Asian house sauce. \u003cem\u003e\u003cstrong\u003eZobo\u003c\/strong\u003e\u003c\/em\u003e is the Hausa word for a beverage made of sorrel, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple, the result is a tangy, refreshing libation. \u003cstrong\u003e—Appetizer—\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eRoasted Mackerel with Garden Egg Sauce\u003c\/strong\u003e\u003c\/em\u003e is an thick stew of charred, roasted mackerel pieces bathed in a red bell pepper and onion base and studded with hard boiled eggs. \u003cem\u003e\u003cstrong\u003eBoiled Plantains\u003c\/strong\u003e\u003c\/em\u003e are a staple of many African cuisines and provide a savoury, starchy accompaniment to many soups and stews. \u003cem\u003e\u003cstrong\u003eHoney Beans in Tomato\u003c\/strong\u003e\u003c\/em\u003e - a variety of the more commonly known in the West black eyed pea, the honey bean is a strain containing a higher natural sweetness. In Nigeria they are enjoyed in a variety of ways, but most often cooked in palm oil down into a porridge of tomato, onion and pepper (sometimes including scotch bonnet for kick). \u003cstrong\u003e—Main—\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eJollof Rice\u003c\/strong\u003e\u003c\/em\u003e is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato, chilis, onions and sometimes other vegetables and\/or meat depending on the particular chef or regional variation. Which country\/city\/locale makes the best versions is the topic of endless debate across West Africa, resulting in a friendly rivalry known as the ‘Jollof Wars’ in 2010. \u003cem\u003e\u003cstrong\u003eSouthern Nigerian Grilled Chicken\u003c\/strong\u003e\u003c\/em\u003e features a marinade of spices most commonly seen in the South, closer to the sea. Ginger and garlic are mixed with spices and \u003cem\u003eyaji\u003c\/em\u003e (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \u003cem\u003e\u003cstrong\u003eSuya Beef\u003c\/strong\u003e\u003c\/em\u003e is another staple dish and popular street food consisting of grilled beef marinated in distinctive \u003cem\u003esuya\u003c\/em\u003e spices. Similar to \u003cem\u003eyaji\u003c\/em\u003e but with the addition of \u003cem\u003eKuli Kuli\u003c\/em\u003e (a ground peanut paste), the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya, allowing each cook or family to boast their own version. \u003cem\u003e\u003cstrong\u003eSide Salad\u003c\/strong\u003e\u003c\/em\u003e of lettuce, tomato and onion provides some cooling crunch to the savoury \u0026amp; spicy dishes. \u003cstrong\u003e—Dessert—\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eMacedonia Fruit Salad with Vanilla Ice Cream\u003c\/strong\u003e\u003c\/em\u003e A chopped fresh fruit salad with homemade vanilla ice cream. ‘\u003cem\u003eMacédoine\u003c\/em\u003e’ is a classical French culinary term that refers to fruits or veg cut into large dice (and\/or a salad made with them), most likely connected to the large, rustic cuts used in Greek-style salads. ----- \u003cstrong\u003eBeauty Obasuyi\u003c\/strong\u003e is a Nigerian chef, entrepreneur, philanthropist and author based in Canada. Beauty is the founder of called \u003ca href=\"https:\/\/naijajollof.com\/\"\u003e\u003cstrong\u003eNaija Jollof\u003c\/strong\u003e\u003c\/a\u003e, a local chain of African restaurants in the GTA \u003ca href=\"https:\/\/www.instagram.com\/naijajolloftoronto\/\"\u003e@naijajolloftoronto\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party. \u003ca href=\"http:\/\/Instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509046520,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Jollof_BeefSuya_CROP.jpg?v=1754320340"},{"product_id":"malaysian-rice-table-pt-1-by-rocheller-batuigas-feat-fat-rice","title":"SUPPER CLUB: Malaysian Rice Table, Pt 1 by Rocheller Batuigas (feat. Fat Rice)","description":"Back again after April's off-the-chain \u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-fat-%E2%80%A6cheller-batuigas\/\"\u003eFat Rice\u003c\/a\u003e supper club, this dinner is Chef \u003cstrong\u003eRocheller Batuigas\u003c\/strong\u003e’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries, to the \u003cem\u003epasar malam\u003c\/em\u003e night markets smelling of the intoxicating aroma of stinky tofu and durian, this is an ode to Malaysia, its people, their cuisine, and as well to his partner. A colourful, contemporary mashup of contemporary Asian cuisine, old-school \u003cem\u003enonya\u003c\/em\u003e vibes, and traditional \u003cem\u003erijsttafel \u003c\/em\u003eflavours. Not to be missed. ----- \u003cstrong\u003eEagle and the Snake \u003c\/strong\u003eaka \u003cstrong\u003e\u003cem\u003eYee Sang\u003c\/em\u003e\/Prosperity Toss Salad \u003c\/strong\u003eThis fresh and bountiful dish is often made for the lunar new year in Malaysia, where it is a festive centrepiece to the family table. Each of its many ingredients has some sort of symbolism: carrots symbolize gold, daikon for moving up in life, cucumber for good returns, scallions for fresh ideas, and thin fried croutons represent gold bars. In modern dishes, salmon is often featured to symbolize abundance, and the plum dressing represents the sweet things in life. The holiday banquet begins when everyone simultaneously reaches in with their chopsticks to toss the salad together, shouting their LNY wishes. The louder you shout and higher you toss, the more prosperity and good fortune you will have in the new year! Chef Roche's version combines julienned carrots, daikon, cucumber, mango, green papaya, green onion, cabbage, red onion, fried taro, crispy lumpia wrapper with a salted plum vinaigrette. It is served with salmon tartare, marinated in dark soy, \u003cem\u003egula melaka\u003c\/em\u003e (coconut palm sugar), shallots, calamansi, finger chillies, sesame oil, grated ginger, and fish sauce. It comes with crispy prawn crackers and \u003cem\u003esambal belacan, \u003c\/em\u003ea spicy, slow-cooked shrimp \u0026amp; chili paste. \u003cem\u003e\u003cstrong\u003eNasi Ulam\u003c\/strong\u003e\u003c\/em\u003e Northern-style rice salad with grated fresh coconut, galangal, ginger, chillies, shallots, market lime leaves, lemongrass, and fresh Asian herbs. \u003cem\u003e\u003cstrong\u003eBeef RenDANG\u003c\/strong\u003e\u003c\/em\u003e Crazy soft lemongrass braised beef simmered in coconut fat and herbs and spices. Sweet, savoury, with an intense gravy. Garnished with fresh herbs. \u003cem\u003e\u003cstrong\u003eChicken Satay\u003c\/strong\u003e\u003c\/em\u003e Marinated for 3 days with turmeric and spices. Grilled slowly and served with proper peanut sauce. Dip it with fresh cucumbers and \u003cem\u003eketupat\u003c\/em\u003e (compressed rice cakes). \u003cem\u003e\u003cstrong\u003eKangkung and Brinjal\u003c\/strong\u003e\u003c\/em\u003e Stir fried morning glory and eggplant in a spicy shrimpy sambal. \u003cem\u003e\u003cstrong\u003eKuih Bingka Ubi\u003c\/strong\u003e\u003c\/em\u003e Rich \u0026amp; gooey cassava and coconut cake with ice cream and a \u003cem\u003egula melaka\u003c\/em\u003e and pineapple rum butterscotch. ----- \u003cstrong\u003e\u003cimg class=\"alignleft size-square wp-image-142938\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/03\/0d22939c-db08-4959-9f5c-ded07581c18f-copy-180x180.jpeg\" alt=\"\" width=\"180\" height=\"180\"\u003eRocheller Batuigas\u003c\/strong\u003e has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. \u003ca href=\"https:\/\/www.instagram.com\/fatrice.to\/\"\u003e@fatrice.to\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e  ","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509144824,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/yeesang_Large_9822b071-88cc-434f-b495-ede4ceefb936.jpg?v=1754320349"},{"product_id":"the-boz-is-back-in-town","title":"SUPPER CLUB: The Boz Is Back in Town!","description":"\u003cstrong\u003eKsenija Hotic\u003c\/strong\u003e — \u003cem\u003e\"The Boz\"\u003c\/em\u003e as she fondly know around these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija also blossomed as a talented food photographer — the award-winning \u003ca href=\"https:\/\/www.kickstarter.com\/projects\/thedep\/the-depanneur-cookbook\"\u003eDepanneur Cookbook\u003c\/a\u003e was her 4th cookbook. Ksenija has been living in Bosnia for the last two years researching, photographing and writing her own forthcoming book on Bosnian food woven around her story as a war refugee, and the threads that connect her to the memories of her homeland. I am absolutely delighted to welcome her and her fabulous food back to the kitchen where \u003cem\u003eThe Boz\u003c\/em\u003e was born. \u003cem\u003eBosanska kuhinja\u003c\/em\u003e (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans, it is closely related to Turkish\/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, where traditional dishes that have been made from the same recipes for hundreds of years. ----- \u003cem\u003e\u003cstrong\u003eMeze\u003c\/strong\u003e\u003c\/em\u003e Ksenija's family have been smoking their own fish and meats for decades, and it is simply light years away from anything you will find in a grocery store. Smoked trout, caught in Northern Ontario, along with smoked \u003cem\u003epasturma\u003c\/em\u003e (seasoned, air-dried cured beef), served with \u003cem\u003euštipci\u003c\/em\u003e (fried bread puffs) and a summer vegetable pickle from the family garden. \u003cem\u003e\u003cstrong\u003eSupa\u003c\/strong\u003e\u003c\/em\u003e Delicate, handmade miniature mushroom and leek dumplings, floating in a deeply flavoured vegetable and wild mushroom broth. \u003cem\u003e\u003cstrong\u003eSarme \u0026amp; Maslenica\u003c\/strong\u003e\u003c\/em\u003e \u003cem\u003e(Beef \u0026amp; Lamb -or- Vegan)\u003c\/em\u003e A classic dish across the Balkans, Bosnian cabbage rolls (\u003cem\u003eSarme\u003c\/em\u003e) are stuffed with a mix of ground and smoked meat, rice and spices, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato-flecked broth and finished with a decadent sizzling butter-based roux. These are served with \u003cem\u003eMaslenica\u003c\/em\u003e, a giant traditional braided bread broken up at the table for sharing. (Vegan cabbage rolls also available, stuffed with smoked tempeh, tofu, sweet potato, mushrooms \u0026amp; rice.) \u003cem\u003ePersonal Note: As someone of Eastern European (Romanian) descent who grew up eating cabbage rolls, I can tell you that these babies are the best I have ever tasted! —LEN\u003c\/em\u003e \u003cstrong\u003eWalnut Baklava \u003c\/strong\u003eDelicate baked sweets made with thin, buttery phyllo pastry, walnuts and honey, the Bosnian version is outrageously delicious. ----- ----- \u003cstrong\u003eKsenija Hotic\u003c\/strong\u003e grew up foraging and fishing in the mountains and rivers of Bosnia, and in cooking in her grandmothers’ kitchen. At 11, the Hotic family fled their home due to the civil war, moving many times until settling in Toronto. Her love of food lead her to European delis, the Toronto Underground Market, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist, with several award-winning cookbooks under her belt and her own cookbook about Bosnian food in the works. \u003ca href=\"https:\/\/www.instagram.com\/khzen\/\"\u003e@khzen\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party. \u003ca href=\"http:\/\/Instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677509177592,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg?v=1754320353"},{"product_id":"the-georgian-feast-with-chef-zura","title":"SUPPER CLUB: The Georgian Feast with Chef Zura","description":"An ancient myth posits that while creating the world, God took a break for supper, but became so involved with the meal that God tripped over the high peaks of the Caucasus mountains, spilling a little of everything from the plate onto the land below. So it was that Georgia came to be blessed with such riches, the table scraps from Heaven. The foods of Georgia have roots in the many countries and cultures that have intersected with the land historically, however what has evolved is a food and wine culture unlike anywhere else in the world. Boasting the world’s most ancient viticultural and vinicultural practices (the world’s first winemakers), as well as developing some of the most fascinating (and, frankly, fun) rituals of the table. With toasts, poetry and elation at the forefront of the dining experience, Georgians simply know how to live and they know how to eat. The cuisine is as creatively delightful as it is balanced, with a wide swath of vegetables transformed into soups and stews, spreads and medleys sitting next to baseball-sized dumplings, boat-shaped cheese breads and some of the finest barbecue in the world. Simplicity and freshness are priorities, the spices are simple but distinct. Tonight we dine like true Georgians with a multi-course feast representing many of the cuisine’s most iconic dishes. ----- \u003cstrong\u003e\u003cem\u003ePkhali\u003c\/em\u003e Duo \u003c\/strong\u003eTraditional Georgian vegetable spreads made from a base of garlic, walnuts and spices - one featuring spinach and the other with beetroot, contrasting bright green and pink, respectively. Balancing the salt\/sugar\/vinegar ratio by hand is essential to creating these delights and they should taste sharp and bright but never vinegary. \u003cem\u003e\u003cstrong\u003eNigvziani Badrijani\u003c\/strong\u003e\u003c\/em\u003e Tender strips of eggplant rolled around a blend of creamed walnuts and traditional spices. Often garnished with a Persian influence, such as pomegranate seeds. \u003cem\u003e\u003cstrong\u003eMchadi\u003c\/strong\u003e\u003c\/em\u003e Georgian-style cornbread - crisp on the outside and meltingly tender within. Traditionally this flatbread would have been made from native Georgian millet, however with the introduction of corn from the New World - a cheap, hearty and nutritious foodstuff - many countries from Eastern Europe and The Caucasus to the Mediterranean took to implementing the crop into everyday cuisine, where it continues to shine today. \u003cem\u003e\u003cstrong\u003eChakhokhbili\u003c\/strong\u003e\u003c\/em\u003e One of the most iconic dishes the Georgian table is this tender, homestyle chicken dish (once more commonly made from pheasant), cooked slowly with tomato, onions, garlic and herbs with no liquid added. As scholar Darra Goldstein notes, \"Just as Georgian boys were once judged by their skill in cutting \u003cem\u003emtsvadi\u003c\/em\u003e sticks (bbq skewers), so Georgian girls were deemed marriageable according to their ability to cut up chicken for \u003cem\u003echakhokhbili\u003c\/em\u003e. The most traditional recipes call for seventeen precise pieces, although today a mere ten will suffice.\" \u003cem\u003e\u003cstrong\u003eLobio\u003c\/strong\u003e\u003c\/em\u003e Red kidney beans slow cooked with Georgian spices, fresh herbs and aromatics. Often served with \u003cem\u003etkemali\u003c\/em\u003e, a Georgian plum sauce that lends a deep and sweet richness. \u003cstrong\u003e\u003cem\u003eTonis Puri\u003c\/em\u003e-Inspired Bread \u003c\/strong\u003eA freshly baked, puffed bread designed for sharing, scooping and absorbing the juices from the accompanying dishes. Traditionally baked in a \u003cem\u003etone\u003c\/em\u003e, similar to a \u003cem\u003etandoor\u003c\/em\u003e oven, it is a staple at celebrations such as Easter, Christmas and New Year’s Day. \u003cstrong\u003eSweet Rice with Dried Fruits \u003c\/strong\u003eThe sweetness of white rice is brought out and infused with honey, cinnamon, clove and a traditional accompaniment of dried fruits, lending a soft and aromatic end to the evening! \u003cstrong\u003eNOTE:\u003c\/strong\u003e Georgia is among the oldest (many say \u003cem\u003ethe\u003c\/em\u003e oldest) wine culture in the world, with over 500 native varietals represented across a relatively small landmass. Georgian food and wine are nearly inseparable to locals who will insist that the two must go together. In the spirit of BYOB you can source rich and complex Georgian (red) wines such as \u003cem\u003eSaperavi\u003c\/em\u003e and \u003cem\u003eMkuzani\u003c\/em\u003e at select LCBOs or at the newly opened \u003ca href=\"http:\/\/ghrest.ca\/\"\u003eGeorgian House\u003c\/a\u003e, just down the street from The Dep! ----- \u003cstrong\u003eChef Zura\u003c\/strong\u003e grew up in Georgia’s capital, Tbilisi, where food was and is a celebration of life, story and community. Immersed in generations of Georgian cooking from a young age, Zura worked as an architect for many years before the calling of the kitchen drew him towards study at a culinary academy where he honed his skills and desire to bring Georgian traditional foodways to life. Today he runs a personal chef service - \u003ca href=\"https:\/\/www.zurbistro.ca\/\"\u003eZurbistro\u003c\/a\u003e - specializing in Georgian dishes as well as Romanian hand-crafted grill and barbecue delicacies. \u003ca href=\"https:\/\/www.instagram.com\/zurbistro\"\u003e@zurbistro\u003c\/a\u003e ----- Every weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a guest chef to host a fun, family-style dinner party. \u003ca href=\"http:\/\/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":46677509243128,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/49a430bf2b2e420480809ce6c9e1bc31-scaled.jpg?v=1754320359"},{"product_id":"supper-club-indigenous-food-lab-sep","title":"SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker","description":"\u003cdiv class=\"event-details\" style=\"text-align: center;\"\u003e\n\u003cblockquote\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003eToronto is part of the Dish With One Spoon Covenant. In its very language, it reminds us that by eating together, we are connected.\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp style=\"text-align: left;\"\u003eThe Depanneur is proud to host the \u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e, a new monthly residency with Chef \u003cstrong\u003eTaylor Parker\u003c\/strong\u003e the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. ;It is designed as space to consider the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of \u003cem\u003eterroir\u003c\/em\u003e – the flavour of a place — to rediscover and redefine what Indigenous food means today.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.\u003c\/p\u003e\n\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_204.pdf?v=1754414354\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_image_HORIZ.jpg?v=1756403581\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_204.pdf?v=1754414354\" rel=\"noopener\" target=\"_blank\"\u003eRead the profile of Chef Taylor from award-winning Depanneur Cookbook\u003c\/a\u003e\n\u003cp style=\"text-align: left;\"\u003eWe live in the largest city in Canada, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine, with one glaring, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene, without a single Indigenous-owned restaurant for people to patronize. More than ever before, Canada needs to embrace and celebrate its indigenous culinary heritage, and I believe the long path towards reconciliation can and should start at the table.\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/mailchi.mp\/thedepanneur\/2018-2601144?e=a3d6255151\"\u003e\u003cstrong\u003eWhy no menu?\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003e—–\u003cbr\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efocused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.for4gedcandleco.ca\/\"\u003eFor4ged Candle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Brantford, Ontario.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e—–\u003cbr\u003eEvery weekend\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites an amateur or professional guest chef to host a fun, informal dinner party.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46678743875832,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46678743908600,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-53-SQ-e1735407971582.jpg?v=1776715094"},{"product_id":"supper-club-feast-of-the-parsis-by-niloufer-mavalvala","title":"SUPPER CLUB: Feast of the Parsis by Niloufer Mavalvala","description":"\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e\u003cem\u003eParsis\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNiloufer Mavalvala\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the award-winning author of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.nilouferskitchen.com\/p\/my-scrap-book.html\"\u003eseveral books on Parsi cooking\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003eand our guide this evening she shares a traditional family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMalido\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u0026amp; Sherry\u003c\/strong\u003e\u003cbr\u003eWith roots in the Persian plateau,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emalido\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a kind of sweet snack made by combining finely crumbled bread or whole wheat flour with ghee, jaggery (raw sugar), dried fruits, and nuts. It is very commonly featured at the holiday table; tonight, paired with a nip of sherry, it makes a lovely\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e‘amuse bouche’\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto begin the evening and awaken the senses for the coming meal.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSali Murghi\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eSucculent chicken stewed in a richly spiced gravy sweetened with apricots. Served with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esali\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(crispy potato straws) and crusty bread for soaking up the fabulous sauce!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDhansak\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003ePerhaps the most famous Parsi dish — and for good reason! Families take great pride in their version, and Niloufer’s is no exception. She declares her mother’s\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e‘the best, hands down’\u003c\/em\u003e, so tonight she recreates these flavours and memories for us. A simmering cauldron of lentils, lamb and spices is served over rice and a bed of caramelized onions, accompanied by\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekachumber\u003c\/em\u003e, a refreshing, finely chopped salad to offset the richness of the meal. Served in the traditional way, on a banana leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLagun Nu\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e (Parsi Wedding \u003c\/em\u003e\u003ci\u003eCustard)\u003c\/i\u003e\u003cbr\u003eA dessert with colonial roots but which has been assimilated and made traditional, this sweet custard is a staple of Parsi wedding feasts. Created by tweaking an English-style custard towards Persian tastes, fruits, nuts and spices are added to deepen the flavour and turn a humble sweet into something layered and complex.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNiloufer Mavalvala\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an experienced home cook and a multiple “Best In The World” cookbook award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen. \u003ca href=\"http:\/\/www.nilouferskitchen.com\/\"\u003enilouferskitchen.com\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e| \u003ca href=\"https:\/\/www.instagram.com\/nilouferskitchen\"\u003e@nilouferskitchen\u003c\/a\u003e\u003c\/p\u003e\n—–\n\u003cp\u003eEvery weekend\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites a guest chef to host a fun, family-style dinner party.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events tribe-common\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46678844276984,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/SEP20ParsiNiloufer_1.jpg?v=1754342395"},{"product_id":"supper-club-indigenous-food-lab-by-chef-taylor-parker","title":"SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker","description":"\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eToronto is part of the Dish With One Spoon Covenant. In its very language, it reminds us that by eating together, we are connected.\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThe Depanneur is proud to host the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e, a new monthly residency with Chef\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cstrong\u003e, \u003c\/strong\u003ethe man behind The Dep’s acclaimed and subversive\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-canada-1500-a-first-nations-dinner\/\"\u003eCanada Day Supper Clubs\u003c\/a\u003e.  It is designed as space to consider the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e– the flavour of a place — to rediscover and redefine what Indigenous food means today.\u003c\/p\u003e\n\u003cp\u003eChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.\u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/06\/Taylor-Parker_Essay_204.pdf\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cdiv\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_204.pdf?v=1754414354\" target=\"_blank\"\u003e\u003cstrong\u003eRead the profile of Chef Taylor from The Depanneur Cookbook\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe live in the largest city in Canada, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine, with one glaring, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene, without a single Indigenous-owned restaurant for people to patronize. More than ever before, Canada needs to embrace and celebrate its indigenous culinary heritage, and I believe the long path towards reconciliation can and should start at the table.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/mailchi.mp\/thedepanneur\/2018-2601144?e=a3d6255151\"\u003e\u003cstrong\u003eWhy no menu?\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series.\u003c\/p\u003e\n\u003cp\u003eTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efocused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.for4gedcandleco.ca\/\"\u003eFor4ged Candle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Brantford, Ontario.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery weekend\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites an amateur or professional guest chef to host a fun, informal dinner party.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46679045177592,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46679045210360,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-53-SQ-e1735407971582.jpg?v=1776715094"},{"product_id":"pop-up-fat-rice-asian-night-market","title":"POP-UP: Fat Rice Asian Night Market","description":"\u003cp\u003e\u003cstrong\u003eChef Rocheller Batuigas\u003c\/strong\u003e and the \u003ca href=\"https:\/\/fatrice.ca\/\"\u003e\u003cstrong\u003eFat Rice\u003c\/strong\u003e\u003c\/a\u003e crew return to The Depanneur for an incredible, all-you-can-eat South East Asian Night Market in the alleyway at The Centre for Social Innovation. Replete with flaming woks, smoky BBQs, string lights, low stools, funky tunes, and an INSANE amount of food, this one-night-only street food party is a tribute to the amazing Night Markets found all across Asia.\u003c\/p\u003e\n\u003cp\u003eIndulge in a non-stop parade of grilled, fried, sticky, sweet and spicy dishes from Malaysia to the Philippines and beyond, served on the street in the heart of Toronto’s downtown Chinatown. Get ready to slurp, stick, prod and poke to your heart’s content — this is market food at its loudest, grittiest, and most joyful. Dig in!\u003c\/p\u003e\n\u003cp\u003eThere will be a \u003cstrong\u003ecash bar\u003c\/strong\u003e with ice-cold Asian beers and exotic non-alc options. (19+)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 seatings: 5-7pm and 7:30-9:30pm\u003c\/strong\u003e — get there on time, you’ve got 2 hours to stuff your face!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRICE BOWL\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eGarlic Fried Rice\u003c\/strong\u003e - Signature FAT RICE classic\u003cbr\u003e\u003cstrong\u003eNasi Goreng Java Rice\u003c\/strong\u003e - Chopped lemongrass grilled chicken, punchy spices, garlic, onions, shallots, and chicken fat.\u003cbr\u003e\u003cstrong\u003eChar Kway Teow\u003c\/strong\u003e - Noodles cooked with sweet soy sauce, lard, fishcake, lapchong and shrimp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFRY BASKET\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003ePrawn Crackers\u003c\/strong\u003e Crispy and crunchy\u003cbr\u003e\u003cstrong\u003eDynamite Lumpia\u003c\/strong\u003e Green chillies stuffed with cheese and wrapped in lumpia wrapper and dusted with TNT seasoning.\u003cbr\u003e\u003cstrong\u003eAyam Goreng\u003c\/strong\u003e Spicy fried chicken with curry leaves\u003cbr\u003e\u003cstrong\u003eCereal Shrimp\u003c\/strong\u003e Crispy fried shrimp tossed in buttered cereal with curry leaves and chillies\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT COUNTER\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003ePork Belly Sisig\u003c\/strong\u003e Chopped pork belly bits with onions, calamansi lime juice, soy sauce, chillies, and garlic\u003cbr\u003e\u003cstrong\u003eChicken Satay\u003c\/strong\u003e Lemongrass and turmeric marinated chicken\u003cbr\u003e\u003cstrong\u003eChicken Inasal Skewers\u003c\/strong\u003e Sweet soy, calamansi, and lemongrass marinated grilled chicken skewers\u003cbr\u003e\u003cstrong\u003eBeef Pares\u003c\/strong\u003e Beef cheeks braised in sweet soy with star anise and five spice broth. Topped with crispy garlic and green onions\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSALAD BAR: Sauces, Toppings, Dips, and Sides\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eSpicy Sambal Belacan\u003c\/strong\u003e - spicy sambal with fermented shrimp paste\u003cbr\u003e\u003cstrong\u003eSoft Boiled Eggs\u003c\/strong\u003e - sous vide with a runny yolk\u003cbr\u003e\u003cstrong\u003ePeanut Sauce\/Kuah Kacang\u003c\/strong\u003e - Sweet and savoury peanut sauce with galangal and lemongrass\u003cbr\u003e\u003cstrong\u003eSpicy Vinegar\u003c\/strong\u003e - Garlic and chili infused vinegar\u003cbr\u003e\u003cstrong\u003eBagoong Shrimp Paste\u003c\/strong\u003e - Fermented shrimp paste sauteed until sweet and salty\u003cbr\u003e\u003cstrong\u003eSawsawan Sauce\u003c\/strong\u003e - Soy Sauce with Calamansi and Soy Sauce\u003cbr\u003e\u003cstrong\u003eFresh pickles\u003c\/strong\u003e: Achara, black pepper cucumbers, daikon radish pickle\u003cbr\u003e\u003cstrong\u003eFresh veggies and herbs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBONUS ROUND:\u003cbr\u003e\u003c\/strong\u003eGet there early and catch a flight of \u003cstrong\u003eEast Coast Canadian oysters\u003c\/strong\u003e!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDESSERT TABLE \u003cbr\u003eKuih\u003c\/strong\u003e - assorted colourful sticky rice or cassava based deserts\u003cbr\u003e\u003cstrong\u003eSaba BananaQ\u003c\/strong\u003e - sweet and sticky caramelized saba banana\u003cbr\u003e\u003cstrong\u003eSliced Watermelon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eRocheller Batuigas\u003c\/strong\u003e has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. \u003ca href=\"https:\/\/www.instagram.com\/fatrice.to\/\"\u003e@fatrice.to\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 56d1679e-3733-48e7-9c9a-5774410a32a8 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"5-7pm","offer_id":46679132045560,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false},{"title":"7:30-9:30pm","offer_id":46679132078328,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IMG_6438.jpg?v=1754403025"},{"product_id":"supper-club-supper-for-sweida-by-rahaf-alkabani","title":"SUPPER CLUB: Supper for Sweida by Rahaf Alkabani","description":"\u003cp\u003eIn 2016 Rahaf Alakbani, and her husband Esmaeel were one of the many Syrian refugee families escaping the humanitarian disaster of their country's civil war. Even as one of the lucky ones to find their way to Canada, at that time they were stuck in hotels on the outskirts of Toronto with scores of other families. Fate brought us together and they became instrumental in helping us co-create Newcomer Kitchen, a non-profit social enterprise that ran at The Dep for 3 years, and was able to put over $150,000 into the pockets of more than 80 newly-arrived Syrian families.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/8p_DepanneurCookbook_NK_only_40b52d96-f411-4a38-863d-db0474970940.pdf?v=1754407668\"\u003eYou can read about this remarkable project in this excerpt from the award-winning Depanneur Cookbook.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThe intervening years have been bittersweet; Rahaf and Esmaeel had 2 beautiful children and have been able to pursue their academic and musical ambitions, all the while hopeful that peace would return to their homeland. In late 2024, with the fall of the Assad regime, optimism and possibility reigned, and plans to reunite fractured families began to be drawn. Sadly by mid 2025, things had taken a tragic turn. On July 14, armed militias loyal to Ahmed Al-Sharaa invaded the towns of their home province of Sweida under a false claim of bringing stability. What they brought was terror; homes were bombed, families massacred.\u003c\/p\u003e\n\u003cp\u003eResidents of Sweida — including Rahaf and Esmaeel's immediate family — have faced increasing terror, military attacks, and severe restrictions. Entire towns have been cut off, leaving people without access to basic necessities — no water, electricity, fuel, or even food. It has quickly become a dire humanitarian situation, and families are struggling to survive under what can only be described as a siege.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTonight our beloved Rahaf returns to The Dep with a new purpose: to share a special dinner in solidarity with her community. It is both a gathering to share culture and a fundraiser whose proceeds will go directly to support families in Sweida, helping them access essential items like food, medicine, and clean water. It’s a small act of care from afar, but it can make a meaningful difference for those living in hardship.\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/products\/pay-it-forward-donation\" title=\"Donate Now\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFor all the years I have known her, Rahaf has given so much to so many affected by the violence in Syria; this is our call to step up and return the favour and help her family in their moment of need. The Dep will be donating 50% of its share of proceeds towards the fundraising effort.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-right: 10px; float: left;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Kindness-Days-jpegcopy_100x100.png?v=1754418825\" alt=\"Donate Now\"\u003e\u003c\/div\u003e\n\u003ch1 style=\"text-align: left;\"\u003e\n\u003cstrong\u003eTo support to the fundraiser \u003ca title=\"Donate Now\" href=\"https:\/\/thedepanneur.ca\/products\/pay-it-forward-donation\"\u003edonate here\u003c\/a\u003e.\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cmeta charset=\"utf-8\"\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis menu is inspired by the dishes of Rahaf’s family and the traditions of Sweida.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e'Mama'-ganouj\u003c\/strong\u003e \u003cem\u003e(mutabal kousa)\u003c\/em\u003e\u003cbr\u003eRahaf's mother’s recipe and a dish close to her heart — a smoky roasted zucchini dip with tahini, garlic, and lemon. It’s simple, delicious, and deeply rooted in her home cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMakloubeh\u003cbr\u003e\u003c\/strong\u003eThis was the one of the first celebratory meals that Newcomer Kitchen cooked and ate together, a festive layered rice dish of eggplants, shredded poached chicken, and a topping of seasoned ground beef, garnished with toasted nuts. It is often prepared at large family gatherings where it is turned out onto plates with great fanfare. \u003cem\u003eMakloubeh, \u003c\/em\u003emeaning \"upside down\" in Arabic,\u003cem\u003e \u003c\/em\u003egets its name from this moment of high culinary drama. \u003cem\u003eVegetarian option available.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKhyar bil Laban\u003c\/strong\u003e \u003cbr\u003eThis cooling and refreshing \u003cmeta charset=\"utf-8\"\u003ecucumber-yogurt salad perfectly complements the main dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasbousa\u003cbr\u003e\u003c\/strong\u003eAnother family recipe, this golden semolina cake is soaked in fragrant orange blossom syrup and topped with almonds.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRahaf Alakabani\u003c\/strong\u003e hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher, and together they were instrumental in helping co-found Newcomer Kitchen, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops, choirs and concerts across the GTA, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/the_rahaf_kitchen\/\"\u003e@the_rahaf_kitchen\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/haneen_choir_toronto\/\"\u003e@haneen_choir_ca\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops.\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: d89a276d-4ea5-452a-94b6-45e53a00c286 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Veg","offer_id":46681109102840,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false},{"title":"Meat","offer_id":46681109135608,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/NEWCOMERKITCHEN_DAY3_DEPCOOKBOOK_MARCH2021_WEB-83Large.jpg?v=1754420134"},{"product_id":"supper-club-a-lo-cubano-by-chef-fayad-martin-with-live-cuban-music-by-papalote","title":"SUPPER CLUB: Picadillo a la Habanera by Chef Fayad Martin with live Cuban music by Papalote","description":"\u003cp\u003eCuba has a remarkable history. Consider that Havana was a diverse, multicultural, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world, from Spain and the Americas, to Africa, the Middle East \u0026amp; China. While more recent history may have hampered Cuba’s reputation as a culinary destination, the fabulous home cooking prepared across the island and abroad remains stuff of legend.\u003c\/p\u003e\n\u003cp\u003eTonight accomplished Cuban \u003cstrong\u003eChef Fayad Martin\u003c\/strong\u003e shares some of his favourite traditional Cuban dishes while talented local ensemble \u003cstrong\u003ePapalote\u003c\/strong\u003e enchant guests with the seductive rhythms of Cuban Son.\u003cbr\u003e---\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrandma's Shrimp Salad\u003c\/strong\u003e \u003cbr\u003eFresh shrimp with potatoes, carrots, onions, and capers in a garlic and parsley mayonnaise (seasoned with salt and pepper), served chilled with tangerine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuban Chicken Empanadas\u003c\/strong\u003e \u003cbr\u003eFlavourful chicken empanadas served with a vinegary pepper-and-onion \u003cem\u003ecriolla\u003c\/em\u003e sauce and provolone cheese. (Veg option: cheese only)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHabanera Salad\u003cbr\u003e\u003c\/strong\u003eA vibrant green salad topped with sweet fried plantains.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePicadillo a la Habanera\u003c\/strong\u003e \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePicadillo \u003c\/em\u003eis one of Havana’s signature dishes and individual families tend to have their own unique recipe. Ground beef is prepared with Caribbean spices, onion, garlic, peppers and tomatoes, with some versions adding olives or capers for a briny kick.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLechon Asado\u003cbr\u003e\u003c\/strong\u003eTender slices of slow roasted pork, prepared in traditional Cuban style with a flavourful \u003cem\u003emojo \u003c\/em\u003eof citrus, garlic and spices.\u003c\/p\u003e\n\u003cp\u003eVeg Option: ⁠\u003cstrong\u003eParmesan croquettes\u003c\/strong\u003e \u003cbr\u003eParmesan croquettes are crispy, golden-brown bites made from a mixture of creamy mashed potatoes, finely grated Parmesan cheese, and a blend of herbs and spices.\u003c\/p\u003e\n\u003cp\u003eServed with \u003cstrong\u003ewhite rice\u003c\/strong\u003e, Cuban \u003cstrong\u003eblack beans\u003c\/strong\u003e and \u003cstrong\u003eyuca\u003c\/strong\u003e with \u003cem\u003eMojo Cubano\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNatilla Cubana (Cuban Custard)\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003eA descendent of the rich custards of Spain, such as \u003cem\u003eCrema Catalana\u003c\/em\u003e and \u003cem\u003eFlan\u003c\/em\u003e, \u003cem\u003eNatilla\u003c\/em\u003e is slightly softer and more pudding-like than its European cousins. Sweetened condensed milk is combined with eggs, vanilla, cinnamon and a hint of lemon.\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eFayad Martin\u003c\/strong\u003e is a professional Cuban chef with over 20 years of experience, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana, Cuba for many years, and is now bringing his skills, warmth and hospitality to Toronto through pop-up and private dining events across the GTA.\u003cbr\u003e\u003ca href=\"https:\/\/havanacheftable.com\/\"\u003ehavanacheftable.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/HavanaChefTable\/\"\u003e@HavanaChefTable\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePapalote\u003c\/strong\u003e is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno, with its seductive blend of folkloric poetry and complex rhythms\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/papaloteband\/\"\u003e@papaloteband\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.\u003ca href=\"https:\/\/thedepanneur.ca\/supper-club\/\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: fc513be1-ac43-424d-a177-189b92e67e29 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46681552322808,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46681552355576,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Slow-Cooker-Cuban-Mojo-Roast-Pork-5copyLarge.jpg?v=1754416729"},{"product_id":"supper-club-depanniversary-by-emily-zimmerman","title":"SUPPER CLUB: Depanniversary by Emily Zimmerman","description":"\u003cp\u003e\u003cstrong\u003e Emily Zimmerman\u003c\/strong\u003e walked into the Depanneur about two weeks after it first opened and proposed a schmancy vegan pop-up dinner. From there she quickly became one of the O.G. Depanneers, teaching classes, running a weekly PWYC dinner, supporting other chefs, contributing to the award-winning Depanneur Cookbook, and hosting many, many fabulous dinner parties.\u003c\/p\u003e\n\u003cp\u003eThis dinner marks a double celebration. It’s the fifteenth anniversary of Emily’s first Depanneur Supper Club, and a chance for her to use the 10+ years of intervening experience to revisit and revamp that menu into a collection of plant-based \u003cmeta charset=\"utf-8\"\u003e'greatest hits' and a true delight for the senses. It’s also the launch of Emily's new culinary and performance project, \u003cstrong\u003eSpicebox\u003c\/strong\u003e, which will produce events that combine delicious food, subversively sexy stage acts, and sly political art and organizing. \u003cem\u003eLet’s repair the world, deliciously.\u003c\/em\u003e\u003cbr\u003e----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChilled Autumn Green Borscht\u003c\/strong\u003e\u003cbr\u003eA creamy, lemony soup of chard, spinach, and wood sorrel, thickened with potatoes and arrowroot, served with coconut yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSea \u0026amp; Salt\u003c\/strong\u003e\u003cbr\u003eEggplant “caviar”, jackfruit “whitefish” salad, salt-baked carrot lox, everything bagel pita chips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalad\u003c\/strong\u003e\u003cbr\u003eRainbow Root Salad: julienned carrot, celeriac, and beet, in an apple-tarragon aioli, topped with toasted pumpkin seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSausage\u003c\/strong\u003e\u003cbr\u003eHomemade apple-and-sage seitan sausages, crispy tofu “duck”, and Emily’s notorious vegan chopped liver, with sumac mustard and pickled tomatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet\u003c\/strong\u003e\u003cbr\u003eSpicebox Au Chocolat: creamy dark chocolate custard, spiced with cardamom, cloves, and ginger, topped with dried and candied fruit and nuts.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e\u003cspan\u003e is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. \u003cmeta charset=\"utf-8\"\u003eShe’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’, Toronto’s Yenta of Burlesque.\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/goldieluxemburg\/\"\u003e@goldieluxemburg\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/spiceboxsoirees\/#\"\u003e\u003cspan\u003e@spiceboxsoirees\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 13bb784c-0d44-432c-a5da-457b3edbf9c3 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46681996165368,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/EMILYZIMMERMAN_VEGANJEWISH_MARCH31-20Large.jpg?v=1754426912"},{"product_id":"supper-club-memories-of-bali-by-tamara-chaikin","title":"SUPPER CLUB: Memories of Bali by Tamara Chaikin","description":"\u003cp\u003e\u003cstrong\u003eTamara Chaikin\u003c\/strong\u003e has been a food entrepreneur and traveller most of her life. In 1989 she opened and established a very popular restaurant in Ubud, Bali, when the world was very different.  The restaurant, Bebek Bengil (the Dirty Duck Diner), was among the first to offer a diverse menu that featured not only traditional Indonesian fare and Balinese specialties, but also international dishes. The \"Duck\" as it was known, has since been franchised into 5 different locations across the archipelago.\u003c\/p\u003e\n\u003cp\u003eTamara has put together a lovely dinner evoking the fond memories of that far away time and place, featuring the restaurant's signature dish, \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eBebek Betutu\u003c\/em\u003e, a traditional Balinese dish of whole duck roasted in banana leaves. Tonight's dinner will also showcase a performance by \u003cstrong\u003eAnna Sulastri\u003c\/strong\u003e, a traditional Balinese dancer. \u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndonesian Lumpia\u003c\/strong\u003e\u003cbr\u003eDelicate spring rolls made with a thin, crispy wrapper filled with chicken, shrimp, veg and vermicelli served with a freshly made, authentic Indonesian peanut sauce. \u003cem\u003eAvailable vegetarian\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGuac \u0026amp; Chips\u003c\/strong\u003e\u003cbr\u003eAvocados are considered a sweet fruit in Bali, appearing in desserts and milkshakes, preparing it as a savoury appetizer was a genuine novelty in the 80's. A touch of \u003cem\u003esambal olek\u003c\/em\u003e give it an Indonesian twist, and the local \u003cem\u003emelinjo\u003c\/em\u003e nut crackers have a slightly bitter taste that beautifully complements the natural sweetness of the avocado.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBebek Betutu\u003c\/strong\u003e \u003cbr\u003eA traditional Balinese dish often linked with ceremonies and special gatherings. Whole ducks are marinated in blend of local spices before being wrapped in banana leaves along with aromatics like galangal and lemongrass, and slow-roasted for hours to develop rich, layered flavours. Served with \u003cem\u003eNasi Kuning \u003c\/em\u003e(turmeric-infused Indonesian Yellow rice known as \"Party Rice\") and a variety of sambals.\u003cbr\u003eVegetarian option: \u003cem\u003eKari tempe\u003c\/em\u003e (Tempeh and potato curry)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSayur Urab Bali\u003c\/strong\u003e \u003cbr\u003eA classic Balinese side served alongside dishes at countless \u003cem\u003ewarungs \u003c\/em\u003e(street food stalls); a fragrant vegetable salad with toasted coconut and a slightly piquant dressing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApple Crisp\u003c\/strong\u003e\u003cbr\u003eA taste of home in a far away place. Made with plenty of nutmeg, clove and cinnamon — a nod to Indonesia's history as the \"Spice Islands\" and the origin of these spices in Western cooking. These also complement the scoop of durian ice cream, which relocates this dish firmly in South East Asia. \u003cbr\u003e----- \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTamara Chaikin\u003c\/strong\u003e is a life long food entrepreneur who has been involved in diverse culinary projects for decades, from the Dirty Duck in Bali, to Plus que Parfait in Montreal, to the Localista Food Truck in Toronto. She recently helped put together a pop up fusion brunch with \u003ca href=\"https:\/\/www.theabibimanproject.com\/s\/appointments?\"\u003eHarissa \u0026amp; Hibiscus\u003c\/a\u003e and is exploring other food projects in 2026. She has spent a lot of time in the kitchen at The Depanneur over the years in her capacity as Director of Operations for Newcomer Kitchen, and this is her first time hosting a Dep dinner of her own.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnna Sulastri\u003c\/strong\u003e was born in Surabaya, East Java to a Balinese mother. She has been entranced by dance from a very young age and has been certified by the Indonesian ministry of culture as both an instructor and a performer.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/anna_iphank\/\"\u003e@anna_iphank\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46683876786424,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46683876819192,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/duck.jpg?v=1754497624"},{"product_id":"supper-club-indigenous-food-lab-by-chef-taylor-parker-1","title":"SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker","description":"\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eToronto is part of the Dish With One Spoon Covenant. In its very language, it reminds us that by eating together, we are connected.\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eThe Depanneur is proud to host the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIndigenous Food Lab\u003c\/strong\u003e, a new monthly residency with Chef\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTaylor Parker\u003c\/strong\u003e\u003cstrong\u003e, \u003c\/strong\u003ethe man behind The Dep’s acclaimed and subversive\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/supper-club-canada-1500-a-first-nations-dinner\/\"\u003eCanada Day Supper Clubs\u003c\/a\u003e.  It is designed as space to consider the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eterroir\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e– the flavour of a place — to rediscover and redefine what Indigenous food means today.\u003c\/p\u003e\n\u003cp\u003eChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.\u003ca href=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/06\/Taylor-Parker_Essay_204.pdf\"\u003e\u003cbr\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cdiv\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Taylor_Parker_Essay_204.pdf?v=1754414354\" target=\"_blank\"\u003e\u003cstrong\u003eRead the profile of Chef Taylor from The Depanneur Cookbook\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe live in the largest city in Canada, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine, with one glaring, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene, without a single Indigenous-owned restaurant for people to patronize. More than ever before, Canada needs to embrace and celebrate its indigenous culinary heritage, and I believe the long path towards reconciliation can and should start at the table.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/mailchi.mp\/thedepanneur\/2018-2601144?e=a3d6255151\"\u003e\u003cstrong\u003eWhy no menu?\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.\u003c\/p\u003e\n\u003cp\u003eTaylor is a proud father, chef, forager, gardener, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share, educate, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series.\u003c\/p\u003e\n\u003cp\u003eTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/mthospitality\/\"\u003eMT Hospitality\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efocused on unique hunt, fished and foraged First Nations inspired events and dinners, and is also the co-owner of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.for4gedcandleco.ca\/\"\u003eFor4ged Candle Company\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Brantford, Ontario.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/turok_parker\/\"\u003e@turok_parker\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery weekend\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites an amateur or professional guest chef to host a fun, informal dinner party.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46683972862200,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":46683972894968,"sku":null,"price":99.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-53-SQ-e1735407971582.jpg?v=1776715094"},{"product_id":"supper-club-roman-summer-night","title":"SUPPER CLUB: Roman Summer Night by Erica Foffi","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou know that feeling when September arrives and the light gets all golden and soft? There’s something about these late summer evenings that just begs you to slow down, gather around a table, and really savor good food with good people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis dinner is Erica's love letter to the way she grew up eating in Rome – nothing fancy, just honest food that tastes like home. These are the recipes her Nonna guarded like secrets, the dishes that made their tiny kitchen smell like heaven, the meals that turned strangers into family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eErica Foffi was born and raised in Rome, where cooking was part of daily life – a way to connect, celebrate, and show love. After moving to Toronto, she started inviting friends into her kitchen, and what began as casual dinners soon became something more: a way to share the traditional dishes of her youth and the joy of gathering around good food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTonight, The Depanneur welcomes Rome to Toronto for one magical night, with Italian ingredients sourced from the best local producers. This isn’t just dinner – it’s a passport to Erica's childhood, served with plenty of food and memories.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCome hungry and ready to linger over dinner as in Rome – with plenty of food, laughter, and the kind of conversation that makes you forget what time it is. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAPPETIZERS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProsciutto \u0026amp; Melon\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePaper-thin cured ham wrapped around sweet cantaloupe. I know it seems almost too simple, but when it’s done right, it’s pure magic – and impossibly addictive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePanzanella\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eA rustic bread salad where day-old bread soaks up all those incredible tomato juices, tossed with cucumber and red onion. This is what happens when Italians refuse to waste anything – and somehow create perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFrittata with Zucchini and Mint\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eA soft Italian omelet with tender zucchini and fresh mint, served warm or at room temperature. My nonna made this every summer when her garden went wild – and I still dream about it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMAINS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePomodori al Riso (Stuffed Tomatoes with Rice)\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eLarge tomatoes hollowed out and stuffed with seasoned rice, then slow-baked alongside potatoes. This is Sunday lunch in Rome – every family has their version, and you’ll understand why after one bite.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePasta alla Checca\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eFresh pasta tossed with raw tomatoes, mozzarella, and basil that have been marinating in olive oil. Summer on a plate, and exactly why Romans never leave the city in August or September.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePollo con i Peperoni (Chicken stew with Bell Peppers)\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eChicken braised with sweet bell peppers and tomato until everything’s falling-apart tender. If there’s one dish that screams Roman summer, this is it – and it’ll ruin you for all other chicken forever.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDESSERT\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCrostata con Ricotta e Visciole\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eA traditional Roman tart with buttery pastry, wild sour cherries, and creamy ricotta filling. This is basically my childhood in pastry form – and the reason you’ll be asking for the recipe (which I’ll never give you).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e--\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eErica Foffi\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003ewas born and raised in Rome, where cooking was part of daily life, a way to connect, celebrate, and show love. After moving to Toronto, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. Erica focuses on simple, honest food made with care, from street food classics to handmade pastas, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/cookingwitherica_\/\"\u003e@cookingwitherica_\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ericaitaliancookin.wixsite.com\/mysite\"\u003ehttps:\/\/ericaitaliancookin.wixsite.com\/mysite\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46690549006584,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IMG_6931.jpg?v=1754673539"},{"product_id":"supper-club-the-deccan-canteen-a-love-letter-to-south-indian-home-cooking","title":"SUPPER CLUB: The Deccan Canteen - A Love Letter to South Indian Home Cooking","description":"\u003cp\u003eNamed after the Deccan plateau that stretches across South India, \u003cstrong\u003eThe Deccan Canteen\u003c\/strong\u003e is Aalekhya and Pranav’s love letter to South Indian home cooking, the kind that hums quietly in family kitchens, gets passed down in brass vessels, and tastes of stories shared across generations.\u003c\/p\u003e\n\u003cp\u003eDebuting in 2025, this family-style dinner brings to life the meal they once dreamed of serving at their own wedding, a menu that never made it to the beach resort buffet, but  has stayed in their hearts.\u003c\/p\u003e\n\u003cp\u003eFor Aalekhya, who grew up in Hyderabad but whose family hails from North Coastal Andhra, this is a chance to bring forward the flavours of a region even many Indians don’t fully know, food that is tangy, spicy, and comfortingly simple, often made to the sound of spluttering mustard seeds.\u003c\/p\u003e\n\u003cp\u003eFor Pranav, from Chennai, this is a chance to share the dishes of his people, ones that rarely make it to Indian restaurant menus abroad, but are the backbone of typical meals back home.\u003c\/p\u003e\n\u003cp\u003eTogether, they hope to take guests beyond the stereotypical dosa or curry, and into the warmth of a South Indian home, where every dish is served to balance heat with coolness, sour with sweet, and spice with ghee.\u003c\/p\u003e\n\u003cp\u003eEach course is designed to be vegetarian and vegan-inclusive, with alternatives that feel intentional rather than secondary. The meal will be plated sustainably, using banana leaves or areca palm plates, echoing the eco-conscious traditions of South Indian dining, and the couple’s shared passion for sustainability.\u003c\/p\u003e\n\u003cp\u003eBetween courses, guests will hear stories about the origins and rituals surrounding each dish — like why tamarind rice is served during temple festivals, or how rasam became the ultimate comfort food for generations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eMENU\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePanakam పానకం | பானகம் (Spiced Jaggery Welcome Drink)\u003c\/strong\u003e\u003cbr\u003eA cooling, lightly spiced drink of jaggery, cardamom, black pepper, and lemon — traditionally offered on festive ocassions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongura Tofu గోంగూర టోఫు |  (Roselle Leaf \u0026amp; Tofu Appetizer)\u003c\/strong\u003e\u003cbr\u003eA tangy, fiery starter made with gongura (roselle leaves) , a signature green from Andhra kitchens — paired with crispy tofu for a vegan twist on a regional classic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMamidikaya Pappu మామిడికాయ పప్పు (Mango Lentils)\u003c\/strong\u003e\u003cbr\u003eA tangy, creamy dal made with raw mango, tempered with crackling mustard seeds and red chilies, and served with steaming rice — the dish that signals the arrival of summer in Andhra households.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePulihora పులిహోర (Tamarind \u0026amp; Mustard Rice)\u003c\/strong\u003e\u003cbr\u003eA temple offering turned festive favourite. Tamarind pulp is simmered into a paste with jaggery, curry leaves, and spices, then folded into rice for a tangy, spiced bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVankaya Kothimeera Karam వంకాయ కొత్తిమీర కారం (Eggplant in Cilantro-Spice Sauce)\u003c\/strong\u003e\u003cbr\u003eA North Coastal Andhra favourite — smoky brinjals simmered with a bright green cilantro-based spice paste, creating a dish that is both fiery and herbaceous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVazhaka Podi வாழக்காய் பொடி (Raw Banana Spice Powder)\u003c\/strong\u003e\u003cbr\u003eA fragrant dry powder of roasted lentils, and spices, sprinkled over fried raw bananas. Traditionally mixed with ghee or oil and rice — a nostalgic side dish for many Tamil homes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRasam ரசம் (Spiced Tomato Lentil Stew)\u003c\/strong\u003e\u003cbr\u003ePeppery, garlicky, and restorative — this thin, soupy dish is sipped straight from a tumbler or eaten with rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoconut Thogayal தேங்காய் தொகையல் (Coconut Chutney)\u003c\/strong\u003e\u003cbr\u003eA thick, nutty paste of roasted coconut, lentils, and tamarind — South India’s answer to pesto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerugu Pachadi పెరుగు పచ్చడి (Cucumber Yogurt Side)\u003c\/strong\u003e\u003cbr\u003eA cooling, creamy counterpoint to the spiced dishes, served chilled and seasoned with mustard seeds and curry leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFilter Coffee Cheesecake காபி சீஸ்கேக்\u003c\/strong\u003e\u003cbr\u003eA creamy, indulgent finale infused with the bold, chicory-laced brew that defines a Madras morning — a sweet farewell that stays with you like the lingering aroma of fresh filter coffee.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAalekhya Vasantavada \u0026amp; Pranav Iyer\u003c\/strong\u003e are sustainability professionals living in downtown Toronto, brought together by their shared love of food. Aalekhya, who hails from Hyderabad with roots in North Coastal Andhra, and Pranav, from Chennai, bonded over all things food and the joy of recreating what they grew up with in their tiny condo kitchen.\u003c\/p\u003e\n\u003cp\u003eWhen they’re not working in sustainability, they’re tending to their little garden to bring food grown from scratch into their meals. With \u003cstrong\u003eThe Deccan Canteen\u003c\/strong\u003e, Aalekhya and Pranav invite guests into a deeply personal meal - one that spans two states, two families, and countless kitchen memories. It is not just dinner but an experience: a chance to slow down,  and discover the quiet joy of a home-cooked South Indian feast.\u003c\/p\u003e\n\u003cp\u003eYou can follow Aalekhy and Pranav respectively at \u003cstrong\u003e@aalekhya.v\u003c\/strong\u003e\u003cspan\u003e and \u003cstrong\u003e@prawnzie\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePranav also chronicles his kitchen experiments on Instagram at \u003ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.instagram.com\/dudevskitchen\u0026amp;source=gmail\u0026amp;ust=1757433452480000\u0026amp;usg=AOvVaw1KtbuF8WOYmDtOOwRgJUrm\" href=\"https:\/\/www.instagram.com\/dudevskitchen\" rel=\"noopener\" target=\"_blank\"\u003e@dudevskitchen\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis where\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003c\/span\u003e\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":46822335021304,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/mangodaal.jpg?v=1757349058"},{"product_id":"indian-diwali-a-festival-of-light-food-stories","title":"SUPPER CLUB: Diwali: A Festival of Light, Food \u0026 Stories by Kasturi Vishal \u0026 Deepthy Suresh","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003eDiwali\u003c\/em\u003e, the Festival of Lights, is one of India’s most cherished celebrations — when homes glow with oil lamps,\u003cem\u003e rangolis\u003c\/em\u003e brighten the floors, and the air fills with the aroma of festive sweets and savories. Rooted in history and legend, Diwali symbolizes the triumph of light over darkness, knowledge over ignorance, and hope over despair. Across regions, the stories differ, but everywhere Diwali is about family, togetherness, and joy.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eIn many Indian homes, the day begins with an oil bath and a sip of Diwali \u003cem\u003eLegiyam\u003c\/em\u003e, an herbal tonic before the feast. Kitchens buzz with the crackle of \u003cem\u003emurukkus,\u003c\/em\u003e \u003cem\u003ebajjis,\u003c\/em\u003e and golden \u003cem\u003emysorepak\u003c\/em\u003e, while loved ones exchange gifts, wear new clothes, and gather around the table. A Diwali meal is never just food — it’s tradition, memory, and celebration woven together.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eKasturi Vishal \u0026amp; Deepthy Suresh\u003c\/strong\u003e of \u003ca href=\"https:\/\/www.instagram.com\/talesandtiffin\/\"\u003e\u003cstrong\u003eTales \u0026amp; Tiffin\u003c\/strong\u003e\u003c\/a\u003e invite you not just to taste Diwali but to experience it. Their menu has been lovingly curated to reflect the essence of the festival — from traditional recipes passed down through generations to playful twists on classic favourites. Each dish tells a story of how Diwali is celebrated in Indian homes, weaving together flavour, memory, and meaning.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eThis evening is an opportunity to savour Diwali the way it is cherished across India — a journey of tastes that comfort, excite, and celebrate. Guests are welcome to come dressed in Indian attire if they wish, or simply immerse themselves in the spirit of the season. More than just a dinner, this is a chance to experience Diwali through food, stories, and the joy of sharing.\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e-----\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003eWelcome drinks\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eDiwali Legiyam\u003c\/strong\u003e\u003c\/em\u003e (Herbal Digestive Tonic)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eA traditional herbal tonic made with ginger, pepper, coriander seeds, tamarind, and jaggery — taken on Diwali morning after the oil bath to balance festive indulgence.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eNannari Sarbath \u003c\/strong\u003e\u003c\/em\u003e(Herbal Cooling Drink)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eA refreshing blend of nannari root, lime, and sugar — a festive cooler that balances the warmth of Diwali feasts.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cem\u003eAppetizers\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eMurukku Sandwich\u003c\/strong\u003e\u003c\/em\u003e (Crispy Rice-Flour Spirals with Chutney Filling)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eCrunchy rice-flour spirals filled with spicy chutney — a modern twist on a Diwali snack staple.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eKuzhipaniyaram\u003c\/strong\u003e\u003c\/em\u003e (Savory Rice–Lentil Dumplings)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003ePeanut, Tomato \u0026amp; Coconut Chutneys. Golden dumplings, crisp outside and soft within, served with three festive chutneys.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eMilagai Bajji \u003c\/strong\u003e\u003c\/em\u003e(Stuffed Chilli Fritters)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003ePlump green chillies battered, fried, and sprinkled with Indian masala — bold flavors for the festive mood.\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eDhaba Style Chole Masala \u003c\/strong\u003e\u003c\/em\u003e(Chickpea Curry - Vegetarian Option)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eChickpeas simmered in a spiced tomato-onion base — a North Indian Diwali classic.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cem\u003eSides\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eJeera Rice \u003c\/strong\u003e\u003c\/em\u003e(Cumin-Flavored Basmati Rice)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eFragrant basmati with cumin and ghee — the perfect festive pairing.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003eAppalam\u003c\/strong\u003e\u003c\/em\u003e (Crispy Lentil Wafers \/ Papad)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eCrisp, golden papads — a crunchy must-have on every Diwali thali.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003ePotato Onion Curry\u003c\/strong\u003e\u003c\/em\u003e (Spiced Potato \u0026amp; Onion Stir-Fry)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003ePotatoes and onions tossed with mustard, curry leaves, and turmeric — humble yet comforting.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cem\u003eDesserts\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003e\u003cem\u003eAkkaravadisal \u003c\/em\u003e\u003c\/strong\u003e(Sweet Rice \u0026amp; Lentil Pudding)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eA traditional temple-style rice pudding with moong dal, milk, jaggery, and ghee — offered to Goddess Lakshmi for prosperity.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003e\u003cem\u003eMysorepak \u003c\/em\u003e\u003c\/strong\u003e(Gram Flour \u0026amp; Ghee Fudge)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eThe iconic Diwali sweet — rich gram flour, ghee, and sugar melting in every bite.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cem\u003ePalate Cleanser\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cem\u003e\u003cstrong\u003ePaan Shots \u003c\/strong\u003e\u003c\/em\u003e(Betel Leaf \u0026amp; Rose Gulkand Drink)\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eA refreshing twist on paan — betel leaf, fennel, and rose gulkand blended into a cool festive shot.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e___\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cdiv\u003eWe are \u003cstrong\u003eKasturi Vishal \u0026amp; Deepthy Suresh\u003c\/strong\u003e – two South Indians who live by one simple belief: food makes everything better.\u003cspan\u003e \u003c\/span\u003eFrom childhood kitchens filled with spices and stories to dinner tables overflowing with laughter, food has always been more than just a meal for us – it’s our love language. Hosting comes naturally; it’s where culture, comfort, and creativity collide.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAt Tales \u0026amp; Tiffin, we bring together flavors that honor our roots while embracing a modern twist. Every dish tells a story, every gathering becomes a memory, and every guest leaves as family.\u003cspan\u003e \u003c\/span\u003eThink: soulful curries, comforting classics, playful fusions, and a table set with love. But beyond the food, it’s about the vibe – warm smiles, heartfelt conversations, and a community that grows one supper at a time.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eSo come hungry, come curious, and come ready to share stories. With us, you’ll never just eat – you’ll experience. Because here, food isn’t served… it’s celebrated.\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ca href=\"https:\/\/www.instagram.com\/talesandtiffin\" target=\"_blank\"\u003e\u003cspan\u003e@talesandtiffin\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e___\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eEvery weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46887816528120,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/1000438450_2213f192-ffc8-4b6b-b35f-357288107b5c.jpg?v=1758578851"},{"product_id":"supper-club-invitation-to-an-iraqi-home-by-abbas-wadi-copy","title":"SUPPER CLUB: Invitation to an Iraqi Home by Abbas Wadi","description":"\u003cp\u003eIraqi cuisine is one of the world’s most ancient, dating at least back to the time of Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene, it boasts a rich, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs, falafel, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef \u003cstrong\u003eAbbas Wadi \u003c\/strong\u003eintroduces us to the home cooking he grew up with, passed down lovingly in his family and now shared on our tables at The Depanneur.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eمرق فاصوليا \u003cem\u003eMarag Fasuliya\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eIraqi white bean stew is a traditional, warm, and nourishing dish made from slowly braised white beans with a blend of aromatic spices. It features a rich flavour and creamy texture and is commonly served by Iraqis alongside Quzi to complete the traditional dining experience with its distinctive taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eقوزي \u003cem\u003eQuzi\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eQuzi\u003c\/em\u003e is a traditional, rich and flavourful Iraqi dish made from slow-cooked lamb seasoned with aromatic spices, served over fragrant rice mixed with nuts and noodles. Quzi is a special main course often enjoyed during celebrations and gatherings, reflecting authentic Iraqi hospitality through its rich flavors and diverse ingredients.\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eسلطة الاعشاب \u003cem\u003eIraqi Herb Garden\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cem\u003e\u003cstrong\u003eSalad\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA salad made with fresh herbs, a distinctive and popular type among Iraqis, but we will serve it in an innovative way that adds a unique touch\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eبقلاوة \u003cem\u003eBaklawa\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eIraqi baklawa is distinguished by its high crispiness and rich filling of assorted nuts such as pistachios, walnuts, and almonds. It is sweetened with honey or sugar syrup (\u003cem\u003eqater\u003c\/em\u003e), which gives it a distinctive flavor and balanced sweetness. The careful layering and baking of thin dough sheets make it crunchy on the outside and tender on the inside, making it one of the most famous desserts in Iraqi cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eشاي الشورجة Tea\u003cbr\u003e\u003c\/strong\u003eIraqi tea is distinguished by its strong and rich flavor, often prepared using concentrated black tea with distinctive additions like cardamom or cloves, giving it a warm and aromatic taste. It is usually served with sugar or sweets such as baklawa.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbbas Wadi \u003c\/strong\u003eis originally from Baghdad, Iraq, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto, driven by a passion for sharing the rich flavours of Middle Eastern cuisine, particularly the ancient and diverse tastes of Iraqi food.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/chef_wadi14\/?hl=en\"\u003e@chef_wadi14\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/letseat_14\/\"\u003e@letseat_14\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46898474123512,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Quzi-6.jpg?v=1761057621"},{"product_id":"supper-club-taste-the-legacy-by-reena-rampersad-shebeka-curling","title":"SUPPER CLUB: Taste the Legacy by Reena Rampersad \u0026 Shebeka Curling","description":"\u003ch3\u003e\u003cb\u003eA sophisticated dining experience crafted with thoughtful and precise cannabis infusions.\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e“The arc of the moral universe is long, but it bends towards justice” \u003c\/em\u003e– MLK\u003c\/p\u003e\n\u003cp\u003eThe path toward cannabis legalization in Canada has been a long and difficult road. Join \u003cstrong\u003eReena Rampersad\u003c\/strong\u003e (\u003ca href=\"https:\/\/www.instagram.com\/highsocietysupperclub\" target=\"_blank\"\u003eHigh Society Supper Club\u003c\/a\u003e) and \u003cstrong\u003eShebeka Curling\u003c\/strong\u003e (\u003ca href=\"https:\/\/www.instagram.com\/420.hnh\" rel=\"noopener\" target=\"_blank\"\u003eHigh N Hungry Catering\u003c\/a\u003e), together with \u003ca href=\"https:\/\/www.mercarilife.ca\/\"\u003e\u003cstrong\u003eMercari\u003c\/strong\u003e\u003c\/a\u003e on the \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Legal_history_of_cannabis_in_Canada\" rel=\"noopener\" target=\"_blank\"\u003e7th anniversary of legalization\u003c\/a\u003e for a culinary journey that ties ancestral traditions to the present moment, and looks hopefully towards a better future.\u003c\/p\u003e\n\u003cp\u003eA celebration of resilience, culture, and legacy, this dinner is rooted in the Caribbean experience. It honours the Caribbean and other marginalized groups whose struggles and sacrifices paved the way for today’s freedoms. The menu brings together the bold, soulful flavours of Caribbean heritage with fusion influences from Canadian culture and other diasporas, creating a culinary journey that both pays tribute to our ancestry and reimagines the future of cannabis culture through food, connection, and storytelling.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe menu is cannabis-optional; it is prepared with infused sauces served on the side for a total of 10mg spread across the whole meal.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eAvocado Wontons\u003c\/strong\u003e The avocado wonton is a blend of Asian and Caribbean culture. Referred to as zabucas in Trinidad the olive oil based and spiced mixture is called a chokah. Paired with the Asian derived wonton this is a Heavenly match. Topped with traditional sweet chili and chadon beni sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOxtail Yam Tart\u003c\/strong\u003e A buttery yam based pastry tart filled with birria slow braised oxtail topped with rich decadent oxtail gravy and crispy scallions. Oxtail became a staple in Caribbean cooking during the early days of enslavement when it was considered 'waste' and given by the oppressors as a main food source.\u003cbr\u003e\u003cem\u003eVegan option: garlic butter mushroom and onion yam tart\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrown Butter Lobster Roll\u003c\/strong\u003e Mini brioche with brussel slaw topped with brown butter lobster tail and garlic herb cream aioli. Inspired by Caribbean seafood dish flavours this is a different take on the traditional lobster roll.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eVegan option: brown butter artichoke rolls\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue Chicken with Cornbread \u0026amp; Seasonal Vegetables\u003cbr\u003e\u003c\/strong\u003eThe fourth course is a soulful harmony of Caribbean roots and Southern comfort. Juicy barbecue chicken, marinated in a medley of island herbs and spices, is roasted to perfection and brushed with a smoky-sweet glaze. Paired with golden cornbread and vibrant seasonal vegetables, this dish pays homage to both backyard gatherings and Sunday family tables — a true celebration of flavour and community.\u003cbr\u003e\u003ci\u003eVegan option: plantain \u0026amp; callaloo with coleslaw\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoconut Mango Lime Tres Leches Cake\u003cbr\u003e\u003c\/strong\u003eOur finale is a tropical reimaginating of the classic \u003cem\u003etres leches\u003c\/em\u003e. A soft sponge cake is soaked in a lush blend of coconut milk, mango purée, and a hint of zesty lime, creating layers of richness and brightness in every bite. Crowned with whipped cream and fresh fruit, this dessert is both refreshing and indulgent — a sweet closing note that honors Caribbean vibrancy and Latin tradition.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eVegan option: seasonal fruit with chocolate \u0026amp; sea salt\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eReena Rampersad\u003c\/strong\u003e has been advocating for social justice most of her life with much of her work focused on the inequities and racism in the Cannabis industry and society on the whole. Pairing advocacy and her culinary skills, Reena created High Society Supper Club to provide an avenue for cannabis education while offering catering opportunities. As a young girl, Reena witnessed her grandmother using Cannabis in the making of various salves and remedies while her father battled the law and society for his choice to partake. Many of her family members were victims to the War on Drugs making her participation in the industry very personal. \u003cstrong\u003eHigh Society Supper Club\u003c\/strong\u003e is the recipient of Now Magazine’s Readers Choice Award for Best Edible, and has been featured in most major Canadian publications including Zoomer media's OneTV channel. \u003cmeta charset=\"utf-8\"\u003e \u003ca rel=\"noopener\" href=\"https:\/\/www.instagram.com\/highsocietysupperclub\" target=\"_blank\"\u003e@highsocietysupperclub\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShebeka Curling \u003c\/strong\u003eof \u003cstrong\u003eHigh N Hungry Catering\u003c\/strong\u003e curates experiences that go beyond food. Our menus are inspired by the Caribbean diaspora and global flavours, crafted to tell stories of resilience, joy, and connection. Each course is designed to be more than a meal, it’s a journey through culture, memory, and creativity. \u003ca href=\"https:\/\/www.instagram.com\/420.hnh\" rel=\"noopener\" target=\"_blank\"\u003e@420.hnh\u003c\/a\u003e\u003ca href=\"https:\/\/www.instagram.com\/highsocietysupperclub\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c!-- notionvc: adb7eb28-94bc-4f41-afc3-ef3b8d1b84dc --\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.mercarilife.ca\/home\"\u003e\u003cb\u003eMercari Agency \u003c\/b\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003eworks with cannabis companies to help their brands come to market across Canada. \u003ca href=\"https:\/\/www.instagram.com\/mercariagency\/\"\u003e@mercariagency\u003c\/a\u003e\u003c\/span\u003e           \u003c\/p\u003e\n\u003cp\u003e-----\u003cb\u003e \u003cbr\u003eThe Depanneur\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e is where \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eInteresting Food Things\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e@thedepanneur\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46923167072504,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false},{"title":"Vegan","offer_id":46923167039736,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/WhatsAppImage2025-09-28at21.11.37.jpg?v=1759161464"},{"product_id":"supper-club-seeds-for-solidarity-fundraiser-with-chef-doris-fin","title":"SUPPER CLUB: Seeds of Solidarity Fundraiser with Chef Doris Fin","description":"\u003ch2\u003e\u003cstrong\u003eRooted in Care: Celebrating Farmers and the Earth\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Depanneur, in partnership with \u003ca href=\"https:\/\/theccfe.org\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eThe Canadian Centre for Food \u0026amp; Ecology\u003c\/strong\u003e\u003c\/a\u003e (CCFE) invites you to an evening of gratitude and connection at the Dep in the CCFE Solutions Salon. We join over 75 other farmers and food organizations worldwide helping raise funds for the \u003cstrong\u003eSeeds of Solidarity Funding Drive\u003c\/strong\u003e, which seeks to support farmers in Sudan and Gaza.\u003c\/p\u003e\n\u003cp\u003eFeaturing a lovely menu by \u003cstrong\u003eChef Doris Fin\u003c\/strong\u003e, combining beautiful seasonal produce from local, sustainable growers with exquisite, Levantine-inspired flavours, we’ll celebrate farmers the world over whose dedication to nurturing soil sustains both land and community. This gathering is a chance to honour the power of food to connect us to the earth and each other.\u003c\/p\u003e\n\u003cp\u003eAll proceeds will go to the \u003ca href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSfLX0roMSWI5VUOdX6VBe3l4TDxous4dLzn34O2qP1EnwCkfw\/viewform\" rel=\"noopener\" target=\"_blank\"\u003eSeeds of Solidarity Funding Drive\u003c\/a\u003e, supporting grass-roots farming projects in Sudan and Gaza through the \u003ca href=\"https:\/\/www.apnature.org\/en\/programmes\/revive-gazas-farmland-project\" rel=\"noopener\" target=\"_blank\"\u003eRevive Gaza’s Farmland\u003c\/a\u003e project and the \u003ca href=\"https:\/\/www.instagram.com\/sudansolidaritycollective\/\" rel=\"noopener\" target=\"_blank\"\u003eSudan Solidarity Fund\u003c\/a\u003e.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMezze\u003c\/em\u003e – shared plates served with fresh warm flatbread\u003cbr\u003e\u003cstrong\u003eRoasted Beet Labneh\u003c\/strong\u003e – drizzled with olive oil and sprinkled with za’atar\u003cbr\u003e\u003cstrong\u003eSumac \u0026amp; Cumin Roasted Carrots\u003c\/strong\u003e – finished with tahini and fresh pomegranate seeds\u003cbr\u003e\u003cstrong\u003eSmoky Baba Ganoush\u003c\/strong\u003e – roasted eggplant blended with tahini, lemon \u0026amp;amp; garlic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMusakhan Chicken \u003c\/strong\u003e– sumac \u0026amp; onion roasted chicken thighs with caramelized onions and roasted apples \u003cem\u003e(vegan option: \u003cmeta charset=\"utf-8\"\u003eMusakhan Tempeh)\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eChickpea \u0026amp; Pumpkin Stew\u003c\/strong\u003e – hearty, spiced, and comforting\u003cbr\u003e\u003cstrong\u003eAutumn Fattoush Salad\u003c\/strong\u003e – local fall greens with roasted beet, radish, mint, parsley, crisp pita chips \u0026amp; sumac-lemon dressing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApple \u0026amp; Pear Galette \u003c\/strong\u003e– scented with cardamom and sesame, inspired by Ontario harvests\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eSumac Lemonade\u003c\/strong\u003e – bright, floral, and refreshing, made with wild-foraged Ontario sumac\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cbr\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/products\/pay-it-forward-donation\"\u003e\u003cimg alt=\"Donate Now\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Kindness-Days-jpegcopy_100x100.png?v=1754418825\" style=\"margin-right: 10px; float: left;\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1 style=\"text-align: left;\"\u003e\u003cstrong\u003eTo support to the fundraiser \u003ca href=\"https:\/\/thedepanneur.ca\/products\/pay-it-forward-donation\" title=\"Donate Now\"\u003edonate here\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cbr\u003e-----\u003cstrong\u003e\u003cbr\u003eChef Doris Fin\u003c\/strong\u003e is a global holistic chef with over 15 years of experience creating nourishing dining experiences. She celebrates culture, wellness, and flavour by cooking with seasonal ingredients and building heartfelt connections with local farmers—often sealed with a handshake or hug. Guided by her mission to craft food that uplifts, connects, and heals, Doris shares the joy of mindful dining through immersive classes, intimate dinners, and rejuvenating retreats. \u003ca href=\"https:\/\/www.instagram.com\/chefdorisfin\/?hl=en\" rel=\"noopener\" target=\"_blank\"\u003e@chefdorisfin\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cspan\u003eThe \u003ca rel=\"noopener\" href=\"https:\/\/theccfe.org\/\" target=\"_blank\"\u003e\u003cstrong\u003eCCFE\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003emobiliz\u003c\/span\u003e\u003cspan\u003ees demand for a healthy food system that works in harmony with nature. They\u003c\/span\u003e\u003cspan\u003e lead with taste - and place joy and experience at the centre - to build demand for, and connection with, foods that benefit both people and planet. In the future they\u003c\/span\u003e\u003cspan\u003e envision, food is valued as a social good. Human health, ecological health, and community well-being are the ultimate ends. \u003ca rel=\"noopener\" href=\"https:\/\/theccfe.org\/\" target=\"_blank\"\u003etheccfe.org\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46987540136184,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false},{"title":"Vegan","offer_id":46987540168952,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Seeds_of_Solidarity.jpg?v=1759705910"},{"product_id":"supper-club-racine-haitian-roots-by-chef-marc-kusitor-with-djs-rhandy-adolphe-and-ola-mazzuca","title":"SUPPER CLUB: Racine - Haitian Roots by Chef Marc Kusitor with sounds by Trust The Process Press","description":"\u003cp\u003e\u003cem\u003eRacine\u003c\/em\u003e - \"roots\" in Haitian Kreyol and French - speak as much to nourishment from the soil as to connection to the past. Roots are what feeds plants and cultures alike, subterranean tendrils that interconnect and sustain. Chef Marc Kusitor and DJ Rhandy Adolphe both share Haitian roots, and each explore them in their respective domains. In this dinner they explore the idea of roots across three domains: history, food and music, tracing the invisible web that weaves the culture within agriculture.\u003c\/p\u003e\n\u003cp\u003eInformed by a series of conversations with historian Wolfy Adolphe of York University, this collaboration explores agriculture as a spiritual way of life in Haiti. An African mythic legacy combined with centuries of farming and cultivation fostered a culture closely connected to nature, the seasons and an intimate relationship with the land, one that can be tasted in the cuisine, heard in the music, and felt woven into the fabric of everyday life.\u003c\/p\u003e\n\u003cp\u003eTonight Chef Marc and Trust The Process Press (\u003cspan\u003eDJ duo of Olasconola and That Dude From Lupinore\u003c\/span\u003e) work together to evoke the tangible and intangible spirit of Haiti with an elegant meal of Haitian ingredients and flavours overlaid by a curated Afro-Caribbean playlist of traditional Haitian ‘roots’ music like rara, zouk, and kompa, culminating in a fun \u0026amp; funky musical afterparty.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalade Joumou\u003c\/strong\u003e A nod to the flavours of \u003cem\u003eSoup Joumou\u003c\/em\u003e — a traditional Haitian dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 — presented in a lighter form that highlights the fresh fall flavours. Butternut and Kabocha squash, arugula, and celery, highlighted with pickled turnip and spiced cashews lashed with a fragrant, herbal “green goddess”-style dressing inspired by \u003cem\u003eepis\u003c\/em\u003e, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMayi Moulin\u003c\/strong\u003e (meat or vegetarian) Cornmeal cooked with a aromatic coconut broth into a silky, Haitian-style soft polenta, topped with shredded beef (or mushroom medley) braised in a spicy, tomato-based Kreyol \u003cem\u003esos\u003c\/em\u003e. A side of crisp, tangy \u003cem\u003epikliz\u003c\/em\u003e, bright and fiery side of pickled cabbage, carrots and peppers, balances the richness and cleanses the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePot De Creme\u003c\/strong\u003e French culture and cuisine has always been a part of what defines Haitian food, a dialogue that gives and takes in both directions. Here a silky, classic French dessert is reimagined with hints of Haitian vanilla, sweet potato and ginger\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003eThrough his career \u003cstrong\u003eChef Marc Kusitor\u003c\/strong\u003e has worked in various kitchens around Ontario and America where he has picked up a wide range of influences, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College, these all come together to inform Marc’s entrepreneurial culinary project, ChopTime Catering.  \u003ca href=\"https:\/\/www.instagram.com\/chefmarckusitor\/\" rel=\"noopener\" target=\"_blank\"\u003e@chefmarckusitor\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/www.instagram.com\/trusttheprocesspress\"\u003e\u003cstrong\u003eTrust The Process Press\u003c\/strong\u003e\u003c\/a\u003e is an independent print project and DJ duo founded by \u003ca href=\"http:\/\/www.instagram.com\/olasconola\"\u003eOla Mazzuca\u003c\/a\u003e (\u003cmeta charset=\"utf-8\"\u003e@\u003ca href=\"http:\/\/www.instagram.com\/olasconola\"\u003eolasconola\u003c\/a\u003e) and \u003ca href=\"http:\/\/www.instagram.com\/lupinore\"\u003eRhandy Adolphe\u003c\/a\u003e (\u003ca href=\"http:\/\/www.instagram.com\/lupinore\"\u003e@lupinore\u003c\/a\u003e). Journalists by trade, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration, honour heritage, while fuelling movement. @\u003ca href=\"http:\/\/www.instagram.com\/trusttheprocesspress\"\u003etrusttheprocesspress\u003c\/a\u003e \u003ca href=\"http:\/\/www.instagram.com\/lupinore\"\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":47133134291192,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false},{"title":"Veg","offer_id":47133134323960,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Braised-Beef-Ragu-on-table-recipe-1.jpg?v=1760295384"},{"product_id":"supper-club-odessa-tea-room-by-tom-kreynin","title":"SUPPER CLUB: Odesa Tea Room by Tom Kreynin","description":"\u003cp\u003eWith the collapse of the Soviet Union in the 90s, a wave of Jewish immigrants poured into Israel. There, for the first time, Soviet Russian cuisine brushed shoulders with middle-eastern, Arabic, and Israeli flavours. On the Soviet side, you have the tradition of \u003cem\u003ebabushkas\u003c\/em\u003e frying up milk-based delicacies, from \u003cem\u003ecyrniki,\u003c\/em\u003e to \u003cem\u003eoladushki,\u003c\/em\u003e to \u003cem\u003eblinchiki c masom\u003c\/em\u003e - comfort food favourites that haven’t gone mainstream - as well as staples like borscht and smoked fish. On the Middle Eastern\/Israeli side there are staples like \u003cem\u003eshashuka, sabich\u003c\/em\u003e, Israeli salad, \u003cem\u003ehummus\u003c\/em\u003e and \u003cem\u003ebaba ganoush\u003c\/em\u003e. For the generation that were part of this migration, it took time to get accustomed to the new, unfamiliar flavours \u0026amp; ingredients, but before long they would all find their place on the family table. The next generation would be born into a novel cuisine comprised of beloved dishes from both cultural heritages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTom Kreynin\u003c\/strong\u003e is an amateur chef who grew up equally loving foods from both cuisines. He is excited by the ways they compliment and echo each other, exploring a unique and budding cultural tradition, and a glimpse what its future may hold.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSabich \u0026amp; Smoked Fish\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSabich set:\u003c\/strong\u003e Pita served with smoky baba ganoush, hummus, roasted eggplant, eggs, pickles, and chopped salad of tomatoe, onion \u0026amp; cucumber. These ingredients combine make a \u003cem\u003esabich\u003c\/em\u003e, a typical shabbat breakfast among Iraqi Jews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked Fish set:\u003c\/strong\u003e A charcuterie board featuring cold prepared fish is a common Russian appetizer. Baked trout and pickled herring with assorted cheeses, marinated mushrooms, avocado salad, and black bread.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBorscht \u0026amp; \u003cmeta charset=\"utf-8\"\u003eBlini\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBorshch\u003c\/strong\u003e (борщ)\u003cbr\u003eBorscht is a beet soup, served \u003cmeta charset=\"utf-8\"\u003echilled in summer or warm in winter, garnished with chopped egg, dill, and sour cream. Preparing it a few days in advance allows the flavours to more fully develop.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBlinchiki c masom\u003c\/strong\u003e\u003c\/em\u003e (Блинчики с мясом)\u003cbr\u003ePopular in Russia, and often served at dedicated “blini houses”, these delicately wrapped crepes with a beef and fried onion filling are lightly crisped on the outside and served with sour cream.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShakshuka \u0026amp; Sashlyk\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShakshuka\u003c\/strong\u003e - שקשוקה\u003cbr\u003eRoasted pepper, tomato, and spices simmered, cooked with eggs, then topped with cilantro and tahini. Rich middle-eastern aromatics and spices combine with eggs for a hearty dish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBaraniny shashlyk\u003c\/strong\u003e\u003c\/em\u003e (Баранины шашлык) - Lamb shishlik\u003cbr\u003eTender pieces of lamb barbecued and served with \u003cem\u003enarsharab\u003c\/em\u003e (pomegranate molasses). Lamb is associated with festive occasions in both Russian and Jewish traditions.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSyrniki \u0026amp; Samovar\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSyrniki\u003c\/strong\u003e\u003c\/em\u003e (Сырники)\u003cbr\u003eThese small cheesecakes are made from a tender, homemade cottage cheese (творог | \u003cem\u003etvorog\u003c\/em\u003e), which is battered and lightly fried. Equally enjoyed as a nourishing breakfast or as dessert with evening tea. Served with your choice of sour cream and home made jam or cгущёнка (\u003cem\u003esgushchonka\u003c\/em\u003e) (condensed milk).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSamovar Tea\u003c\/strong\u003e (самовар)\u003cbr\u003eBlack tea on tap in a traditional самовар (samovar), a Russia tea pot that keeps tea hot for a full evening. Served with пряник (\u003cem\u003epryaniki\u003c\/em\u003e) (gingerbread) and маковая булочка (\u003cem\u003emakovaya bulochka\u003c\/em\u003e)(poppy-seed bread).\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTom Kreynin\u003c\/strong\u003e is a 25 year old technology enthusiast and avid reader who is passionate about the holistic value of food, from its effect on metabolic health, to its spiritual vitality, to how it grounds cultures across time. Tom is an amateur chef of a budding Russian-Jewish cuisine, who hopes to share these flavours with the world and contribute to the vibrancy of the Toronto food scene.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 254cc621-0e22-4737-8417-35d3dda03510 --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":47134573592824,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/6Large.jpg?v=1760321017"}],"url":"https:\/\/thedepanneur.ca\/collections\/supper-clubs.oembed?page=3","provider":"The Depanneur","version":"1.0","type":"link"}