{"title":"All - Past Events","description":"","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":"cooking-class-full-day-breadmaking-intensive","title":"COOKING CLASS: Full-Day Breadmaking Intensive","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003eThis workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E.\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-145197\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-768x768.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1536x1536.jpg 1536w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-2048x2048.jpg 2048w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1500x1500.jpg 1500w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342698744,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi","title":"MASTERCLASS: The Savoury Pancakes of East Asia by Diana Chu \u0026 Bomi Choi","description":"\u003cdiv class=\"event-details\"\u003e\n\u003cp\u003eJoin us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan, Korea and China – each with a rich backstory and showcasing distinct techniques, ingredients and flavours.\u003c\/p\u003e\n\u003cp\u003eIn this class, you’ll make flaky, chewy\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eCong You Bing\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e(scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix, knead, roll, and pan-fry, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter, fold in layers for flakiness, and master that golden, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough, including kneading, gluten formation, resting, and shaping!\u003c\/p\u003e\n\u003cp\u003eWhile your dough is resting, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments!\u003c\/p\u003e\n\u003cp\u003eIn Japan, these savoury pancakes are called\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eOkonomiyaki\u003c\/em\u003e\u003c\/strong\u003e. They’re umami, savoury, sweet and tangy, typically made with cabbage, egg, and pork, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level, and garnish the pancakes with umami-packed bonito flakes (fermented, smoked, and shaved skipjack tuna) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efurikake\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests!\u003c\/p\u003e\n\u003cp\u003eWe’ll also demonstrate for you\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eKimchi Jeon\u003c\/em\u003e\u003c\/strong\u003e, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi, this pancake is bold, spicy, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion, soy sauce, rice vinegar, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egochugaru\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a type of Korean chilli that’s mild, sweet, and slightly smoky).\u003c\/p\u003e\n\u003cp\u003eFrom scarcity and survival to street food innovation, you’ll learn new techniques, flavour combinations, and dipping sauces to try at home. Whether you’re here to cook, connect, or snack with us, this class invites you to experience food as a way of learning history, heritage, and craft.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cimg decoding=\"async\" class=\"alignleft wp-image-144697 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/06\/Diana-Chu-Bomi-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003e\u003c\/p\u003e\n\u003cp\u003eFriends from culinary school,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDiana Chu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eBomi Choi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eco-lead this hands-on masterclass that brings together their experiences growing up, as avid home cooks, and in the culinary industry. Both career changers, this duo started in other industries before finding friendship in culinary school at George Brown College.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBomi Choi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a multidisciplinary artist with a background in graphic design, ceramics, fiber arts, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding, digital marketing, prop and food styling, photography, and merchandising, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services, check out: \u003ca href=\"https:\/\/www.instagram.com\/bommgachi?utm_source=ig_web_button_share_sheet\u0026amp;igsh=ZDNlZDc0MzIxNw==\"\u003e@bommgachi\u003c\/a\u003e\/\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/bommgachi.com\/\"\u003ebommgachi.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDiana Chu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an ex-public policy consultant with a love for food and the stories behind it. As a social scientist, cook, researcher and writer, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently, she designs and hosts food-based events, writes, and runs food tours. You can follow her work at: \u003ca href=\"https:\/\/www.instagram.com\/thegatheringspot416?utm_source=ig_web_button_share_sheet\u0026amp;igsh=ZDNlZDc0MzIxNw==\"\u003e@TheGatheringSpot416\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand \u003ca href=\"https:\/\/dianachu.substack.com\/\"\u003edianachu.substack.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342764280,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Asian-pancakes-collage.jpg?v=1752203330"},{"product_id":"cooking-class-classic-mexican-tamales","title":"COOKING CLASS: Classic Mexican Tamales","description":"\u003cdiv class=\"event-details\" style=\"text-align: left;\"\u003e\n\u003cp\u003eInteresting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef \u003cstrong\u003eErika Araujo\u003c\/strong\u003e, who will walk you through the traditions and recipes of two traditional dishes at the heart of Mexico’s cuisine:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etamales\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003echampurrado\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eTamales are an essential and ancient, pre-Columbian Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling, wrapped in corn husks or banana leaves and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico.\u003c\/p\u003e\n\u003cp\u003eBut making tamales that are light and tender is a special skill. Erika will be sharing her recipes and demonstrating her techniques for\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e4 kinds of tamales\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epopular around Mexico City:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echicken tamales with salsa verde\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor a rich\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echocolate-infused mole sauce\u003c\/strong\u003e, a vegetarian tamale of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003erajas\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(a julienne of green peppers) with cheese and red salsa\u003c\/strong\u003e, and a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edessert tamale with pineapple\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eErika will also introduce you to\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echampurrado\u003c\/strong\u003e, a hot, creamy beverage made with toasted corn flour, raw\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epiloncillo\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003esugar, Mexican chocolate and spices that is a popular accompaniment for tamales, especially around the Christmas season.\u003c\/p\u003e\n\u003cp\u003eThere will be lots to taste, learn and do in this fun, hands-on workshop. In addition to using the familiar Maseca dry corn meal, there will also be an opportunity to cook with, taste and compare an artisanal fresh masa prepared by local molinero Iván Wadgymar of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/tortillas.maizal.ca\/\"\u003eMaizal\u003c\/a\u003e. Participants will get to try samples in class, make tamales and atole in class, enjoy a meal of the tamales they’ve made and take home extras and recipes.\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-137107\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-180x180.jpg\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-768x769.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-100x100.jpg 100w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2024\/02\/PORTRAIT_ERIKA-A-RIVERA_DEPANNEUR-COOKBOOK_2020-3-copy.jpg 1334w\" sizes=\"(max-width: 180px) 100vw, 180px\" style=\"margin-right: 10px; float: left;\"\u003eChef Erika Araujo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a Mexican-born chef who immigrated to Canada 18 years ago, and now works as an educator, restaurant consultant, and executive chef in Calgary, AB. A passionate promoter of traditional Mexican cuisine and culture, Erika also serves as an ambassador for Agua Santa Mezcal and Chocosol Traders. Erika has traveled across Canada, showcasing her heritage through gastronomy, and has appeared on TV, in podcasts, and international publications. Originally trained as a nurse in Mexico, Erika found her culinary calling after completing the program at Humber College. She believes that when you honour your roots, amazing things can happen.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/cheferikaaraujo\/?hl=en#\"\u003e@cheferikaaraujo\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003e\u003cstrong\u003eLearn more about Cooking Classes at The Depanneur\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342829816,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Catalina_1642_1445x.jpg-e1751140225457.webp?v=1752203333"},{"product_id":"masterclass-discovering-wild-foods","title":"MASTERCLASS: Discovering Wild Foods","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat does it taste like to live in Ontario?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThis is a tricky question to answer for two reasons. Firstly, although we grow a lot of things, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir, seasons and natural environment, as well as sustainable First Nations food traditions that reach back thousands of years.\u003c\/p\u003e\n\u003cp\u003eBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants, mushrooms, herbs, nuts, fruits and vegetables, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e, following in the footsteps of his father Jonathan, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.wildfoods.ca\/pages\/about\"\u003e\u003cstrong\u003eForbes Wild Foods\u003c\/strong\u003e\u003c\/a\u003e. Working with specialized teams of foragers — rural Indigenous people, women, youth, retirees, farmers, and professional pickers — they carefully and sustainably harvest abundant wild foods, and help propagate rare plants by reintroducing them to lands that need remedial attention, such as overgrazed woodlots and pastures.\u003c\/p\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003eFor this Masterclass, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods, from teas, berries, and nuts to mushrooms, herbs, and seaweeds. These remarkable ingredients are available in variety of forms, from pickles and jams to powders and teas, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical, historical, nutritional and medicinal details of particular species.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s\"\u003e\n\u003cstrong\u003eEarly Summer Edition:\u003c\/strong\u003e\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eBerries\u003c\/strong\u003e: Saskatoon Berry, Elderberry\u003cbr class=\"html-br\"\u003e\u003cstrong\u003ePlants\u003c\/strong\u003e: Ramps (wild leeks), Fiddleheads (fern tips), Stinging Nettle\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eSeaweeds\u003c\/strong\u003e: Salicornia (aka Sea Asparagus, Glassworts)\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eMushrooms\u003c\/strong\u003e: Fresh Morels, Black Trumpet\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eTrees\u003c\/strong\u003e: Birch, Haskap, Balsam, Spruce, Cedar\u003cbr class=\"html-br\"\u003e\u003cstrong\u003eNuts\u003c\/strong\u003e: Beech Nuts, Heartnut, Black Walnut, Chestnuts, Hickory\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e(Exact items will depend on availability)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eA simple but extensive tasting menu has been prepared in collaboration with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eChef Taylor Parker\u003c\/strong\u003e, the man behind the popular\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/event\/indigenous-food-lab-by-taylor-parker-and-matthew-knight-barton-3\/\"\u003eIndigenous Food Lab\u003c\/a\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. Dyson will also have a selection of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewild food products for sale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eat the end of the event, so you can take home some of the amazing new flavours you have discovered.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eWith more than twenty years of experience in the food industry, and over twenty five years in film, television, and content creation,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDyson Forbes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/forbeswildfoods\/#\"\u003e@forbeswildfoods\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342862584,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/dyson2.jpg?v=1752203335"},{"product_id":"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":"cooking-class-full-day-croissants-viennoiserie-intensive","title":"COOKING CLASS: Full-Day Croissants \u0026 Viennoiserie Intensive","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efor a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCroissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBrioches.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWorking with some pre-made doughs, as well as making your own dough from scratch, will give participants a chance to get hands-on experience with every step of the croissant-making process, an opportunity to make a variety of classic pastries that will be baked off in class, as well as prepare additional dough to be taken home to be finished, baked or frozen.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e$159 +HST\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003e\u003cimg decoding=\"async\" class=\"alignleft size-square wp-image-145197\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\" srcset=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-180x180.jpg 180w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-300x300.jpg 300w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1030x1030.jpg 1030w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-80x80.jpg 80w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-768x768.jpg 768w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1536x1536.jpg 1536w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-2048x2048.jpg 2048w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-36x36.jpg 36w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-1500x1500.jpg 1500w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-705x705.jpg 705w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-120x120.jpg 120w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-450x450.jpg 450w, https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/07\/Leo-B_8999-copy-100x100.jpg 100w\" sizes=\"(max-width: 180px) 100vw, 180px\"\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@TheDepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342960888,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Viennoiserie.jpg?v=1752203342"},{"product_id":"offsite-labour-day-mushroom-hunting-foraging-expedition-with-pucks-plenty","title":"OFFSITE: Labour Day Mushroom Hunting \u0026 Foraging Expedition with Puck's Plenty","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch3\u003eWhat better way to celebrate the end of summer and the country we call home?\u003c\/h3\u003e\n\u003cp\u003eJoin us for a fun foraging excursion in the Ontario countryside! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures!\u003c\/p\u003e\n\u003cp\u003eOur expert guide,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDanijela Pulcini\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efrom\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.pucksplenty.com\/\"\u003ePuck’s Plenty\u003c\/a\u003e, has been foraging wild mushrooms and plants her whole life, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find.\u003c\/p\u003e\n\u003cp\u003eWe will meet at location (TBC) within 90 minutes of Toronto; The Dep will have a vehicle with a few extra spots, so let me know if you want to share a ride.\u003c\/p\u003e\n\u003cp\u003eRecommended items to bring:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003esmall knives\u003c\/li\u003e\n\u003cli\u003egarden spade\u003c\/li\u003e\n\u003cli\u003ebasket or mesh bag\u003c\/li\u003e\n\u003cli\u003eassorted bags (both paper and plastic)\u003c\/li\u003e\n\u003cli\u003ewater bottle\u003c\/li\u003e\n\u003cli\u003einsect repellent\u003c\/li\u003e\n\u003cli\u003eback pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eParticipants should wear either running shoes or hiking boots as well as long pants.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNote: dogs are welcome to join!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003ePuck’s Plenty\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas established in 2010 by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePeter Blush\u003c\/strong\u003e, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’, The Global Network’s Morning News and many others, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.pucksplenty.com\/\"\u003epucksplenty.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cstrong\u003e\u003cbr\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607342993656,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IMG_7003-e1751922825808.jpg?v=1775421763"},{"product_id":"masterclass-the-past-and-future-of-maiz-by-ivn-wadgymar","title":"MASTERCLASS: The Past and Future of Maiz by Iván Wadgymar","description":"\u003cdiv class=\"event-details\"\u003e\n\u003ch2\u003eMasterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eMaiz\u003c\/em\u003e, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response, artisanal producers like\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eare returning to heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product that honours this precious gift of nature and culture.\u003c\/p\u003e\n\u003cp\u003eJoin Ivan for a journey into the origins of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emaiz\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ein Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan data-token-index=\"1\" class=\"notion-enable-hover\"\u003enixtamalization\u003c\/span\u003e\u003c\/em\u003e, which transforms the nutritional profile of corn, and creates the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emasa\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eused in tortillas, tamales, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now, and projects like Maizal help protect this unique cultural inheritance, from seed to table.\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003eToday’s tasting menu showcases the versatility of maize in Mexican cuisine, featuring corn, beans and herbs grown by Ivan himself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAtole\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(hot) \u0026amp;\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eTejuino\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(cold) – 2\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emaiz\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebased beverages\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTamales de frijol\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– maiz dumplings, stuffed with heirloom black beans, wrapped corn husks and steamed (vegetarian)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEsquites\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e– a popular Mexican street food made with whole\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epozole\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(nixtamalized corn kernels) (vegetarian)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePanuchos\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e–\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eA specialty of the Yucatán, small tortillas stuffed with black beans before griddling, topped with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecochinita pibil\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(slow roasted pork with annatto and citrus)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTotopos\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(fried tortilla chips) and homemade salsa will also be on the tables to snack on.\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e has some unfamiliar job titles for a Torontonian: \u003cem\u003etortillero\u003c\/em\u003e, \u003cem\u003emolinero\u003c\/em\u003e, and \u003cem\u003esembrador\u003c\/em\u003e, each one taking him deeper into the heart of an ancient culinary tradition. As a \u003cem\u003etortillero\u003c\/em\u003e, he runs \u003ca href=\"http:\/\/maizal.ca\/\"\u003eMaizal Tortilleria\u003c\/a\u003e making artisanal Mexican \u003cem\u003etortillas\u003c\/em\u003e and \u003cem\u003etotopos\u003c\/em\u003e (aka tortilla chips) using locally grown organic corn. As a \u003cem\u003emolinero\u003c\/em\u003e he processes raw corn using the traditional \u003cem\u003enixtamal\u003c\/em\u003e method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking, making it more digestible and nutritious in the process. As a \u003cem\u003esembrador\u003c\/em\u003e (sower), he grows his own heirloom varietals of corn and other vegetables, herbs and spices in the sustainable permaculture tradition of the small \u003cem\u003emilpa\u003c\/em\u003e farms of Mexico. Together, he connects land, seed, process and product in a way that is a celebration of both our local terroir and his hispanic heritage, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/maizalto\/\"\u003e@maizalto\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e—–\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis where\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInteresting Food Things\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46607343091960,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/IVAN-in-the-corn-Large.jpg?v=1752250178"},{"product_id":"cooking-class-full-day-breadmaking-intensive-by-leo-baduria","title":"COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria","description":"\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003ch3\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003e This workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E. \u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46609229447416,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"cooking-class-full-day-breadmaking-intensive-by-leo-baduria-oct-5","title":"COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria","description":"\u003cdiv style=\"text-align: left;\" class=\"event-details\"\u003e\n\u003ch2\u003e\u003cspan style=\"background-color: rgb(255, 221, 4);\"\u003eThis workshop takes place at \u003ca href=\"https:\/\/cafezuzu.com\/\" style=\"background-color: rgb(255, 221, 4);\"\u003eCafé ZuZu\u003c\/a\u003e, 555 Dundas St. E.\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eOne of The Depanneur’s most popular workshops!\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJoin artisanal baker \u003cstrong\u003eLeo Baduria\u003c\/strong\u003e for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make\u003cspan\u003e \u003c\/span\u003e\u003cem\u003efocaccia, fougasse, baguettes, boules, batards\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebrioches,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eincluding challah braids.\u003c\/p\u003e\n\u003cp\u003eThe morning focuses on dough-making; first for the focaccia and pizza, followed by the dough for baguettes, boules and batards using different types of flour. This is then followed by making the brioche dough, which takes longer to rise.\u003c\/p\u003e\n\u003cp\u003eThe afternoon focuses on the shaping and baking of the various breads, starting with the focaccia and pizza dough. By mid-afternoon the baguette, boules and batards will be ready to shape. While they are baking, the brioche dough will be ready for shaping into various types, such as challah, loaf, brioche buns.\u003c\/p\u003e\n\u003cp\u003eThroughout the day there will be oven-fresh bread to snack on with cheese, fruits, and some charcuterie — please feel free to bring any topping you’d like to share!\u003c\/p\u003e\n\u003cp\u003e—–\u003cbr\u003e\u003cstrong\u003eLeo Baduria\u003c\/strong\u003e‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time, Leo assisted several bakers in Montreal, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/mywindowtotheworld\/\"\u003e@mywindowtotheworld\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cp\u003e—–\u003cbr\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46609284333816,"sku":null,"price":159.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/bread_page_banner_a4241888-014c-4e15-9ca4-7bb27d22bd9e.jpg?v=1752203341"},{"product_id":"table-talk-peter-mcclusky-on-garlic","title":"TABLE TALK: Peter McClusky on Garlic","description":"\u003cp\u003e\u003cstrong\u003ePeter McClusky\u003c\/strong\u003e is an Ontario garlic farmer and the driving force behind the Toronto Garlic Festival. His book, “Ontario Garlic: The Story from Farm to Festival” (History Press 2015) is a social, scientific and cultural history of garlic in Ontario. It weaves archival research with stories and anecdotes from farmers, gardeners, chefs and scientists. Signed copies of Peter’s book will be available for purchase.\u003c\/p\u003e\n\u003cp\u003ePeter will be discussing some of the topics covered in his book such as: garlic’s origin in central Asia 10,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. Peter will also share a special sneak preview of some of the amazing programming coming up at the \u003ca href=\"https:\/\/torontogarlicfestival.ca\" target=\"_blank\"\u003e2025 Toronto Garlic Festival \u003c\/a\u003e(Sept 28)\u003cbr\u003e—–\u003c\/p\u003e\n\u003ch3\u003eDinner by Len Senater\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic-cuterie board\u003c\/strong\u003e\u003cbr\u003eA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic), Yan Tang Suan (Chinese sweet garlic), Torshi Seer (Persian pickled garlic), Maneul Jangajji (Korean preserved garlic), Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney), served with some fresh bread, light yogurt cheese and crudité.,\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“40 Cloves” roasted chicken -or vegetable tian\u003c\/strong\u003e\u003cbr\u003ewith potato \u0026amp; celeriac mash, and steamed green beans with roasted almonds with fresh garlic vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark chocolate mousse with black garlic ganache\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeter McClusky\u003c\/strong\u003e is an Ontario garlic farmer and the driving force behind the \u003ca href=\"http:\/\/www.torontogarlicfestival.ca\/\"\u003eToronto Garlic Festival.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eLen Senater\u003c\/strong\u003e is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery month \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Meat","offer_id":46609343217912,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true},{"title":"Veg","offer_id":46609343185144,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/PeterMcClusky_2.jpg?v=1752251141"},{"product_id":"cooking-class-intro-to-knife-skills-with-sonya-gammal","title":"COOKING CLASS: Intro to Knife Skills with Sonya Gammal","description":"Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting, storing and handling knives, sharpening and honing, knife safety and tips, techniques for dealing with common ingredients like onions \u0026amp; garlic, classic vegetable and herb cuts such as \u003cem\u003ejulienne, brunoise, \u003c\/em\u003eand\u003cem\u003e chiffonade,\u003c\/em\u003e and the easiest way to break down a whole chicken into 8 standard cuts. During the class you will be preparing a light meal of chicken\/veggie masala curry with basmati rice and a fresh salsa, and take home these terrific recipes. \u003cem\u003e(vegan + gluten-free options available). ----\u003c\/em\u003e $79 +HST ----- \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path, working in restaurants, food incubators, and social enterprises. Sonya has taught a variety of workshops to kids, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen, allowing all participants to have fun and learn new skills. ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677503967480,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Knife_Skills.jpg?v=1754320170"},{"product_id":"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":"cooking-class-classic-filled-pastas","title":"COOKING CLASS: Classic Filled Pastas","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You'll ease into the class with a complimentary antipasto platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash \u0026amp; ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic \u003cem\u003eRavioli, Cappelletti \u0026amp; Cappellacci, Triangoli\/Fazzolletti, Balanzoni, Tortellini, \u003c\/em\u003eand\u003cem\u003e Agnolotti del Plin. \u003c\/em\u003eThe class culminates in a light lunch of \u003cem\u003eCappellaci Di Zucca\u003c\/em\u003e, with sage, pine nut \u0026amp; pancetta. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504065784,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/making_ravioli.jpg?v=1754320176"},{"product_id":"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":"cooking-class-syrian-brunch","title":"COOKING CLASS: Syrian Brunch","description":"\u003cp\u003eIn late 2016, The Depanneur \u0026amp; Butler’s Pantry teamed up with the fabulous Syrian cooks from \u003ca href=\"https:\/\/newcomerkitchen.ca\/\"\u003eNewcomer Kitchen\u003c\/a\u003e to host Canada’s first \u003ca href=\"https:\/\/nowtoronto.com\/food-and-drink\/food\/mirvish-village-syrian-newcomer-brunch-newcomers\/\"\u003eSyrian Brunch Pop-Up\u003c\/a\u003e, a sold-out event that reached as far as the pages of \u003ca href=\"http:\/\/www.saveur.com\/newcomer-kitchen-syrian-refugee-restaurant-toronto\"\u003eSAVEUR Magazine\u003c\/a\u003e. Since then, many people have expressed interest in learning some of these fabulous recipes. In this fun, hands-on class, talented cook, musician and co-founder of Newcomer Kitchen, \u003cstrong\u003eRahaf Alakbani\u003c\/strong\u003e will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes, and includes a sitting down to share a meal at the end of the class.\u003c\/p\u003e\n\u003cp\u003eThe class will focus on the following recipes: \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJazmaz\u003c\/strong\u003e\u003c\/em\u003e The Syrian version of Levantine shakshuka, a popular dish of eggs poached in tomatoes, onions and spices.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFul\u003c\/strong\u003e\u003c\/em\u003e This dish of stewed fava beans is traditional breakfast throughout the Middle East,\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eQatayef\u003c\/strong\u003e\u003c\/em\u003e Delicate little yeasted pancakes folded around a sweetened ricotta filling, drizzles with a fragrant sugar syrup.\u003c\/p\u003e\n\u003cp\u003eThere will also be a demonstration of how to make \u003cstrong\u003e\u003cem\u003elabneh\u003c\/em\u003e\u003c\/strong\u003e (a thickened yogurt-based cheese), and \u003cem\u003e\u003cstrong\u003etamr mahshi\u003c\/strong\u003e\u003c\/em\u003e (dates stuffed with walnuts).\u003c\/p\u003e\n\u003cp\u003eBrunch will served with \u003cstrong\u003e\u003cem\u003eza’tar bel zeit\u003c\/em\u003e\u003c\/strong\u003e (thyme \u0026amp; sesame seasoning mixed with olive oil), \u003cem\u003e\u003cstrong\u003emukhallal\u003c\/strong\u003e\u003c\/em\u003e (pickles), \u003cem\u003e\u003cstrong\u003ezeitoun\u003c\/strong\u003e\u003c\/em\u003e (olives), fresh bread, and \u003cem\u003e\u003cstrong\u003echay\u003c\/strong\u003e\u003c\/em\u003e (tea). \u003cbr\u003e----- \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRahaf Alakabani\u003c\/strong\u003e hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher, and together they were instrumental in helping co-found Newcomer Kitchen, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops, choirs and concerts across the GTA, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \u003ca href=\"https:\/\/www.instagram.com\/the_rahaf_kitchen\/\"\u003e@the_rahaf_kitchen\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/haneen_choir_toronto\/\"\u003e@haneen_choir_ca\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504196856,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/NEWCOMER-KITCHEN_DAY-2_DEPANNEUR-COOKBOOK_MARCH-2021-36.jpg?v=1754320184"},{"product_id":"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":"cooking-class-ethiopian-injera","title":"COOKING CLASS: Ethiopian Injera","description":"Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft, springy \u003cem\u003einjera\u003c\/em\u003e, a fermented sourdough flatbread, is the centre of the meal. \u003cem\u003eInjera\u003c\/em\u003e is made with \u003cem\u003eteff,\u003c\/em\u003e a tiny, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round i\u003cem\u003enjera\u003c\/em\u003e lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain, it is also used in baking, porridges, and also to brew beer and other beverages. In this fun, hands-on workshop \u003cstrong\u003eAsmait Merhatsion \u003c\/strong\u003ewill introduce participants to the process of making injera from scratch, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy, bubbly texture, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the \u003cem\u003emogogo\u003c\/em\u003e, a traditional round griddle. Participants will also learn how to make \u003cem\u003eshiro\u003c\/em\u003e, a thick paste of chickpea flour cooked with a blend of spices, ginger, garlic, onion, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef. ----- $79 + HST ----- \u003cstrong\u003eAsmait Merhatsion\u003c\/strong\u003e was born in Eritrea, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world, making dishes together every weekend as an extra income source for her family. Here in Canada, she graduated from Newcomer Kitchen’s food entrepreneurship program, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504393464,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/injera.jpg?v=1754320196"},{"product_id":"valentiness-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis","title":"COOKING CLASS: VALENTINES'S COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis","description":"\u003ch1\u003eThis event takes place at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h1\u003e \u003cem\u003eWhat could be more romantic, more aphrodisiac than the feel of soft, supple dough under your fingertips, the heady smell of melting chocolate, the perfume of roses, the warm, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s weekend for a fun, hands-on class making sinfully decadent, sensually delightful fresh chocolate babka.\u003c\/em\u003e \u003cem\u003e\u003cstrong\u003eNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us!\u003c\/strong\u003e\u003c\/em\u003e Chocolate and roses, the quintessential romantic Valentine's Day combo; for this special class, \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender, warm braided brioche, delicately sprinkles with dried rose petals. \u003cem\u003e\u003cstrong\u003eBabka\u003c\/strong\u003e\u003c\/em\u003e is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet. In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class, and each participant goes home with their own whole unbaked babka to bake at home. ----- $79 +HST ----- \u003cstrong\u003eAlissa Kondogiannis\u003c\/strong\u003e loved eating challahs and babkas her whole life, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread, and show that people don't have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill, where she runs a small catering business, Barnstar Kitchen. \u003ca href=\"https:\/\/www.instagram.com\/barnstarkitchen\/\"\u003e@barnstarkitchen\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504426232,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Babka-e1632422559849.jpg?v=1754320199"},{"product_id":"cooking-class-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito","title":"COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito","description":"\u003ch1\u003eThis event takes place at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h1\u003e Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple, yet significant shapes and styles of pasta made with minimal tools, focusing on classic handmade pasta shapes such as \u003cem\u003efettuccine, pappardelle, farfalle, garganelli, \u003c\/em\u003eand \u003cem\u003esoppressine. \u003c\/em\u003eThere will be a discussion of the pairing of different shapes and sizes with their traditional sauces\u003cem\u003e. \u003c\/em\u003eThe class culminates in a light lunch of \u003cem\u003eTagliatelle al Funghi\u003c\/em\u003e, a delicious creamy mushroom and parmesan dish. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504459000,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/pcc-tagliatelle-ai-funghi-flo.jpg?v=1754320201"},{"product_id":"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":"cooking-class-maple-time-maple-butter-tarts-scones","title":"COOKING CLASS: Maple Time 🍁 Maple Butter Tarts \u0026 Scones","description":"\u003ch3\u003eThis event takes place at the \u003ca href=\"http:\/\/theccfe.org\"\u003eCCFE Solutions Salon\u003c\/a\u003e at \u003ca href=\"https:\/\/socialinnovation.org\/space\/locations\/csi-spadina\/\"\u003eCSI Spadina\u003c\/a\u003e, 192 Spadina Ave., Suite 501\u003c\/h3\u003e Maple sap starts to run in mid-February, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust, and exactly how to make the perfect maple filling as well. As a bonus, you'll be shown a great trick to easily remove them from the pan. Building on these pastry skills, you'll also get other make some fabulous Maple Scones as well. These flakey, layered scones can be frozen in raw, and baked off as you need them, so you are always ready to enjoy freshest scones, warm from the oven. ----- $79 +HST ----- \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e started a successful online cookie company in 2004. In the two decades since then, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. ----- \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. ----- \u003ca href=\"http:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Workshops at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677504655608,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maple-butter-tarts-rotated.jpg?v=1754320213"},{"product_id":"cooking-class-spring-pickles-and-preserves","title":"COOKING CLASS: Spring Pickles and Preserves","description":"\u003ch2\u003eSOLD OUT! \u003ca href=\"https:\/\/thedepanneur.ca\/event\/cooking-class-spring-pickles-and-preserves-by-camilla-wynne-2\/\"\u003e2nd Class Added!\u003c\/a\u003e\n\u003c\/h2\u003e Having a cupboard full of zingy, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver \u003cstrong\u003eCamilla Wynne\u003c\/strong\u003e for this fun, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus, rhubarb — into tangy pickles and delectable chutneys, perfect for bringing a big, bright flavour punch to your cheese plates, sandwiches and salads. In addition to the pickle and chutney recipes, this class covers all the basics of canning, from selecting your produce to proper sterilization to basic microbiology, and we'll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste. In this fun, hands-on workshop, participants will learn how to: \u003cul\u003e \u003cli\u003esafely prepare flavourful, crunchy, shelf-stable pickles\u003c\/li\u003e \u003cli\u003esafely prepare delicious chutney\u003c\/li\u003e \u003cli\u003emodify ingredients in any recipe to satisfy your creative urges\u003c\/li\u003e \u003cli\u003eeliminate steps from the traditional canning process\u003c\/li\u003e \u003cli\u003echoose the best produce for canning\u003c\/li\u003e \u003c\/ul\u003e Copies of Camilla’s award-winning cookbooks will also be available for sale. ----- $79 +HST ----- \u003cstrong\u003e\u003cimg class=\"alignleft size-square wp-image-141981\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/CAMILLA-WYNNE_VEG-PICKLE_THE-DEP-COOKBOOK_KH_FEB-2-2021-37-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003eCamilla Wynne\u003c\/strong\u003e is an award-winning \u003ca href=\"https:\/\/www.camillawynne.com\/books\"\u003ecookbook author\u003c\/a\u003e, writer, recipe developer and teacher specializing in preserving and pastry. \u003ca href=\"https:\/\/www.camillawynne.com\"\u003ecamillawynne.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/camillawynne\"\u003e@camillawynne\u003c\/a\u003e ----- Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505048824,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Camilla-Pickles.jpg?v=1754320216"},{"product_id":"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":"cooking-class-home-canning-red-onion-jam-pickled-onions","title":"COOKING CLASS: Home Canning - Red Onion Jam \u0026 Pickled Onions","description":"In this fun, hand-on class \u003cstrong\u003eHeather Kilner\u003c\/strong\u003e will introduce you to the fundamentals of home canning through and two delicious winter condiments: \u003cem\u003e\u003cstrong\u003esavoury-sweet red onion jam\u003c\/strong\u003e\u003c\/em\u003e, perfect for a cheese plate and amazing on a burger, and \u003cem\u003e\u003cstrong\u003etangy pickled red onions\u003c\/strong\u003e\u003c\/em\u003e that will add zing to any taco or salad. Everyone will leave the class with a basic understanding of safe canning practices, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the mechanics of safe canning and the confidence to preserve your favourite foods at home. ----- $79 + HST ----- \u003cspan class=\"text_exposed_show\"\u003e\u003cstrong\u003eHeather Kilner\u003c\/strong\u003e is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree, and was the lead facilitator with \u003ca href=\"https:\/\/www.theglobeandmail.com\/life\/health-and-fitness\/food-co-op-offers-cornucopia-of-options-in-torontos-parkdale\/article4259425\/\"\u003ePreserving Parkdale\u003c\/a\u003e, West End Food Co-op for 2 years.\u003c\/span\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505212664,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Rote_Zwiebelmarmelade.jpg?v=1754320222"},{"product_id":"cooking-class-as-easy-as-apple-pie","title":"COOKING CLASS: As Easy as Apple Pie","description":"Ontario is overflowing with delicious apples — perfect for pies! Come learn how to make quick, easy, and delicious pies with baker \u003cstrong\u003eLeslie Lindsay\u003c\/strong\u003e. In this hands-on workshop, Leslie will demonstrate how to make a classic apple and cranberry galette. You'll get all the tips, techniques and hands-on experience to make the flakiest pie dough, delicious filling and different ways to finish your pie, like a rolled crust, lattice or crumb topping. There will be a slice of warm pie to share at the end of class, as well as a fully made pie for each participant to take home and bake (they freeze beautifully!) ----- $79 +HST ----- \u003cimg class=\"alignleft size-square wp-image-142928\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/LESLIE-LINDSAY_BLUEBERRY-RHUBARB-PIE_DC_K-HOTIC_JAN-2022-14-copy-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003eYou’ll find \u003cstrong\u003eLeslie Lindsay\u003c\/strong\u003e at the intersection of food and culture. She is an enthusiastic, frugal foodie who embraces local terroir and its potential for unique flavour as an expression of place. —– Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes \u0026amp; workshops. \u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505310968,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/21recipehealth-superJumbo-v2.jpg?v=1754320225"},{"product_id":"cooking-class-hand-shaped-pastas-of-southern-italy-with-chef-anthony-sestito","title":"COOKING CLASS: Hand-Shaped Pastas of Southern Italy with Chef Anthony Sestito","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e of \u003cem\u003ePastaio\u003c\/em\u003e for a fun, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as \u003cem\u003eCavatelli, Orecchiette, Fileja, \u003c\/em\u003eand \u003cem\u003eLorighittas\u003c\/em\u003e\u003cem\u003e. \u003c\/em\u003eThere will be a discussion of the pairing of different shapes and sizes with their traditional sauces\u003cem\u003e. \u003c\/em\u003eThe class culminates in a light meal of \u003cem\u003eOrecchiette with Sausage \u0026amp; Rapini\u003c\/em\u003e. (Veg\/Vegan option available on request). Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 + HST ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505343736,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/broccoli-rabe-and-sausage-pasta-10.jpg?v=1754320227"},{"product_id":"cooking-class-intro-to-sourdough-with-sonya-gammal","title":"COOKING CLASS: Intro to Sourdough with Sonya Gammal","description":"\u003ch2\u003eSOLD OUT - \u003ca href=\"https:\/\/thedepanneur.ca\/event\/cooking-class-intro-to-sourdough-with-sonya-gammal-2\/\"\u003e2nd Class Added SAT Mar 22\u003c\/a\u003e\n\u003c\/h2\u003e Join \u003cstrong\u003e Sonya Gammal\u003c\/strong\u003e for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty — sourdough loaf. We'll start out by preparing and baking off 2 large loaves using the Dutch Oven method, that everyone will get to share at the end of class, accompanied by a bowl of warm butternut squash soup, and some cheese \u0026amp; nuts. While the loaves are baking in the oven, participants will prepare their own sourdough starter and dough, and everyone will leave with their own loaf to finish baking at home, all the recipes, and an unforgettable culinary experience! ---- $79 +HST ----- \u003cstrong\u003eSonya Gammal\u003c\/strong\u003e is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505605880,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/sourdough.jpg?v=1754320230"},{"product_id":"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":"masterclass-discovering-chai","title":"MASTERCLASS: Discovering Chai","description":"\u003cblockquote\u003e\u003cem\u003e\u003cstrong\u003eMove over \"Chai Tea Latte\"! It's time to learn what really makes a proper cup of Chai.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/blockquote\u003e In the last few years corporate chains and trendy cafés have taken the complex flavours and aromatic spices of Indian \"Chai\" and marketed them into a mainstream, worldwide phenomenon. But along the way they've lost sight of the deep roots and remarkable diversity of tea as it is enjoyed in India. Born as an act of revolt against colonial arm twisting, this delicious, storied beverage is complex in flavour and rich in history. And there are a million and one ways to make it! Every region in India has its own special way; each with slight changes in the spice mix, brewing technique and use of sweeteners. Join chai fanatic and enthusiastic culinary historian \u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eMalav Naik\u003c\/strong\u003e\u003c\/span\u003e for a tea party like no other: a deep dive into the history of chai and its customs. You'll discover a variety of easy ways to make delicious, fresh, authentic chai at home! The workshop will also feature tutorials on how to make some popular, traditional chai time snacks. Along with the hands-on tutorial, you will also get a chai making kit to take home and a compilation of delicious recipes. \u003cstrong\u003eIntro to Chai \u003c\/strong\u003e What is Chai? • History of Chai • Chai in contemporary South Asia • Chai in Indian pop culture SNACK BREAK! \u003cstrong\u003eChai Making 101: Introduction to the Chai Flowchart\u003c\/strong\u003e Advanced Chai Making Tutorial: Ginger \u0026amp; Lemongrass Chai • Irani Chai • Iced Chai Group Activity • Q \u0026amp; A SNACK BREAK! \u003cstrong\u003eIntroduction to chai snacks\u003c\/strong\u003e Recipe demonstration • Q \u0026amp; A • Chai Kit distribution ----- \u003cstrong\u003eSNACKS\u003c\/strong\u003e \u003cstrong\u003eButter Biscuits\u003c\/strong\u003e - crisp, buttery cookies with a signature flaky texture and rich, savory flavor. \u003cstrong\u003eChai Rusks\u003c\/strong\u003e - crisp, twice-baked bread slices perfect for dunking, with a light, crunchy texture and a subtle sweetness. \u003cstrong\u003eMawa Cake\u003c\/strong\u003e - Mawa Cake is a rich, cardamom-scented tea cake with a dense, buttery crumb made from reduced milk. All the biscuits (cookies) and cakes mentioned here are some of the bestsellers at Dotiwala Bakery, a Surat institution with a 200 year history. I grew up eating these, especially with chai. My family would always have a jar of Dotiwala cookies or cakes in the pantry that was enjoyed with afternoon chai. Dotiwala Bakery was started by a Parsi family who took it over from the Dutch. It has a rich history of inventing unqiue baked goods that are famous worldwide. \u003cstrong\u003eMaska Bun \u0026amp; Bombay Grilled Sandwich\u003c\/strong\u003e Maska Bun — a soft, fluffy bun slathered with rich butter — is synonymous with the \u003cem\u003e'kitli'\u003c\/em\u003e culture of Ahemdabad, Gujarat. \u003cem\u003e'Kitli'\u003c\/em\u003e or \u003cem\u003e'Chai Kitli'\u003c\/em\u003e are roadside tea stalls that are omnipresent in the city of Ahemdabad. Each street has one or sometimes multiple kitlis that serve piping hot chai all day long. Along with chai, they also have other snacks and often sell loose cigarettes as well! The Bombay Grilled Sandwich is a grilled, buttery toastie is layered with spiced potatoes, chutney, veggies, and melted cheese; it is not always a chai time snack but extremely popular and loved nonetheless! \u003cstrong\u003eGaram Nashto\u003c\/strong\u003e \u003cem\u003eHandwo\u003c\/em\u003e is a savory, spiced Gujarati cake made from fermented lentil and rice batter, with a crispy crust and soft, flavourful interior. Gujaratis love their tea time snacks, a mark of the famed Gujju hospitality. Whenever we would have guests over, my mother would insist on making some '\u003cem\u003egaram nashto\u003c\/em\u003e' for them with chai. Literally translated, it means 'fresh hot snacks'. She'd make the distinction as she wouldn't want to serve readymade biscuits from the market with her chai... that's way too \u003cem\u003ebasic\u003c\/em\u003e ;) ----- $79 +HST ----- \u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eMalav Naik\u003c\/strong\u003e is a marketing strategist, artist and activist based in Toronto, ON. Growing up in the food-obsessed city of Surat has shaped their hedonistic outlook towards cooking and eating. They are also a food history enthusiast, always finding ways to impart cultural and historical knowledge with every dish they serve. \u003ca href=\"https:\/\/www.instagram.com\/the_khalnaik\/\"\u003e@the_khalnaik\u003c\/a\u003e\u003c\/span\u003e \u003cspan data-sheets-root=\"1\"\u003e----- \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677505736952,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/masala_chai__1705560689110_1705560689312.jpg?v=1754320243"},{"product_id":"cooking-class-maple-butter-tarts-scones","title":"COOKING CLASS: Maple Butter Tarts \u0026 Scones","description":"Maple sap starts to run in mid-February, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: \u003cem\u003e\u003cstrong\u003eMaple Butter Tarts\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eMaple Scones\u003c\/strong\u003e\u003c\/em\u003e. Let 20-year cookie biz veteran \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust, and exactly how to make the perfect maple filling as well. As a bonus, you'll be shown a great trick to easily remove them from the pan. Building on these pastry skills, you'll also get other make some fabulous Maple Scones as well. These flakey, layered scones can be frozen in raw, and baked off as you need them, so you are always ready to enjoy freshest scones, warm from the oven. ----- $79 +HST ----- \u003cstrong\u003eAlan Zelcovitch\u003c\/strong\u003e started a successful online cookie company in 2004. In the two decades since then, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e Every week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003cdiv class=\"tribe-events tribe-common\"\u003e \u003cdiv class=\"tribe-events-c-subscribe-dropdown__container\"\u003e\u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506097400,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/maple-butter-tarts-rotated_dbd5e745-8569-48cf-9ad5-720c0bacde54.jpg?v=1754320247"},{"product_id":"table-talk-america-the-bountiful-by-capri-s-cafaro","title":"TABLE TALK: America the Bountiful by Capri S. Cafaro","description":"\u003cblockquote\u003e\n\u003cstrong\u003eTable Talks are back! \u003c\/strong\u003eFrom 2015-2020 The Depanneur hosted dozens of Table Talks, informal culinary salons where local food personalities talked about an \u003cem\u003eInteresting Food Thing\u003c\/em\u003e while Dep founder Len Senater prepared a menu inspired by the topic. We're excited to announce our first Table Talk in the new location at CSI Spadina!\u003c\/blockquote\u003e Join author, radio and TV host \u003cstrong\u003eCapri S. Cafaro\u003c\/strong\u003e for a behind-the-scenes conversation about her new PBS television series, \u003ca href=\"https:\/\/americathebountifulshow.com\"\u003e\u003cem\u003eAmerica The Bountiful\u003c\/em\u003e\u003c\/a\u003e. An in-depth look at American regional foodways, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA, and how this food landscape fits in the wider context of North America. A self-proclaimed \"Canadian groupie\", Capri is also working on a special series of episodes of her podcast and radio show, \u003ca href=\"https:\/\/heritageradionetwork.org\/series\/eat-your-heartland-out\/\"\u003e\u003cem\u003eEat Your Heartland Out\u003c\/em\u003e\u003c\/a\u003e focusing on Canadian regional foodways. She'll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood... and why that needs to change. For tonight's dinner, \u003cstrong\u003eLen Senater\u003c\/strong\u003e will be preparing some unique culinary specialities of Ohio, Capri's home state — where she was former Minority Leader of the Ohio Senate. \u003cimg class=\"alignleft size-full wp-image-142379\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/Ohio-Capri-Table-Talk-menu-collage.jpg\" alt=\"\" width=\"1023\" height=\"341\"\u003e \u003cstrong\u003eSauerkraut Balls\u003c\/strong\u003e A local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried, these creamy fritters of sauerkraut (usually with ham or sausage) have become \u003ca href=\"shttps:\/\/www.eater.com\/23981460\/sauerkraut-balls-ohio-tradition\"\u003ea holiday tradition in Akron, Ohio\u003c\/a\u003e. \u003cem\u003e(Vegetarian)\u003c\/em\u003e \u003cstrong\u003eCincinnati Chili \"5-Way\"\u003c\/strong\u003e Made famous by the Skyline Chili franchise, this is a loose ground beef \u0026amp; tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles, and served over spaghetti. There are optional toppings (cheese, beans, onions), each one called a 'way', so a \u003cem\u003e5-way\u003c\/em\u003e chili (aka \"\u003cem\u003eThe Works\u003c\/em\u003e\") would have them all. \u003cem\u003eAvailable vegetarian\u003c\/em\u003e. \u003cstrong\u003eBuckeyes\u003c\/strong\u003e Buckeyes are a ball of peanut butter fudge dipped in chocolate, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree, the state tree of Ohio. ----- \u003cstrong\u003eDinner\u003c\/strong\u003e 6:30-7:30 • \u003cstrong\u003eTalk\u003c\/strong\u003e 7:30-8:30 • \u003cstrong\u003eQ\u0026amp;A + Dessert\u003c\/strong\u003e 8:30+ ----- \u003ca href=\"https:\/\/capriscafaro.com\"\u003e\u003cimg class=\"alignleft wp-image-142347 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/02\/Capri-Cafaro-Headshot_SMALL-copy-180x180.jpeg\" alt=\"Capri Cafaro\" width=\"180\" height=\"180\"\u003e\u003c\/a\u003e \u003cstrong\u003eCapri S. Cafaro\u003c\/strong\u003e is a radio host, cookbook author, and the creator, executive producer and host of the public television series, \u003ca href=\"https:\/\/americathebountifulshow.com\"\u003e\u003cem\u003eAmerica the Bountiful\u003c\/em\u003e\u003c\/a\u003e. Cafaro is also the host of the award-nominated podcast and radio show, \u003ca href=\"https:\/\/heritageradionetwork.org\/series\/eat-your-heartland-out\/\"\u003e\u003cem\u003eEat Your Heartland Out\u003c\/em\u003e\u003c\/a\u003e, and the author of \u003ca href=\"https:\/\/unitedweeat.com\/\"\u003e\u003cem\u003eUnited We Eat\u003c\/em\u003e\u003c\/a\u003e. \u003ca href=\"https:\/\/capriscafaro.com\/\"\u003ecapriscafaro.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/capriscafaro\/?hl=en\"\u003e@capriscafaro\u003c\/a\u003e \u003cspan data-sheets-root=\"1\"\u003e----- \u003c\/span\u003e\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things \u003c\/em\u003ehappen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \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":46677506162936,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/201_Still04-copy.jpg?v=1754320252"},{"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":"cooking-class-grande-ripieni-spectacular-rolled-pastas-with-chef-anthony-sestito","title":"COOKING CLASS: Grande Ripieni - Spectacular Rolled Pastas with Chef Anthony Sestito","description":"Join \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Chef Anthony will then walk you through the art of crafting not only classic \u003cem\u003ecannelloni\u003c\/em\u003e but also other large, impressive shapes like \u003cem\u003emanicotti, rotolo, sacchetti, \u003c\/em\u003eand\u003cem\u003e pasta imbustata\u003c\/em\u003e. You'll be guided through selecting and preparing a variety of fillings—ranging from classic spinach and ricotta to hearty meat or delicate vegetable blends—while demonstrating the essential techniques for rolling, stuffing, and sealing each shape. There will also be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of freshly-prepared spinach \u0026amp; ricotta \u003cem\u003eCannelloni con Pomodoro. \u003c\/em\u003e(Vegan option available on request). Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends! ----- $79 ----- \u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e is the head Chef of \u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time \u003cem\u003epastaio\u003c\/em\u003e (pasta maker). \u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e ----- \u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week, \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e invites TO’s best culinary talents to lead fun, hands-on workshops. \u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677506687224,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/cannelloni.jpg?v=1754320267"},{"product_id":"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":"cooking-class-afghan-mantoo-ashak-dumplings","title":"COOKING CLASS: Afghan Mantoo \u0026 Ashak Dumplings","description":"For more than two millennia, Afghanistan has been a place where important trade routes between India, China, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads, and with it a varied cuisine influenced by that of Persia, India and Mongolia, but with style all its own. Throughout Central Asia, delicious dumplings of all kinds are a staple of the local cuisine. \u003cem\u003eMantoo\u003c\/em\u003e (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions, or called \u003cem\u003eAshak\u003c\/em\u003e when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy, then topped with fresh yoghurt and mint sauce. Join \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e (along with her aunt Samia, her family's resident dumpling expert) as they show you the traditional way to make \u003cem\u003emantoo\u003c\/em\u003e and \u003cem\u003eashak\u003c\/em\u003e from scratch. You will learn the whole process, from making and rolling the dough, preparing the fillings and sauces. You'll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills! ----- \u003cimg class=\"alignleft wp-image-141612 size-square\" src=\"https:\/\/thedepanneur.ca\/wp-content\/uploads\/2025\/01\/FRISHTA-GHAFOORI_AFGHANISTAN-MEATBALLS_APRIL-7-25-180x180.jpg\" alt=\"\" width=\"180\" height=\"180\"\u003e \u003cstrong\u003eFrishta Ghafoori\u003c\/strong\u003e, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son. \u003cem\u003e\"Cooking is my passion—I love being in the kitchen, creating delicious meals, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals, I find joy in exploring traditions from around the world.\"\u003c\/em\u003e ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on cooking classes \u0026amp; workshops. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507145976,"sku":null,"price":69.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/475452223_1119785283181770_6582226883290761828_n.jpg?v=1754320276"},{"product_id":"cooking-class-tamales-by-ivn-wadgymar","title":"COOKING CLASS: Tamales by Iván Wadgymar","description":"\u003cp\u003e\u003cem\u003eTamales\u003c\/em\u003e are an essential and ancient Mexican dish – soft cornmeal \u003cem\u003emasa\u003c\/em\u003e (dough) stuffed with a flavourful filling, wrapped in corn husks and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico, and a beloved part of many Holy Week and Easter celebrations. Join \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e of \u003ca href=\"https:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e for a fun, hands-on class where you will learn how to make delicious tamales from scratch using traditional, freshly ground \u003cem\u003emasa de maiz\u003c\/em\u003e instead of the industrial \u003cem\u003emaseca\u003c\/em\u003e (dried corn flour) that many recipes call for.\u003c\/p\u003e\n\u003cp\u003eAs a local grower, miller and processor of artisanal Mexican corn, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture.\u003c\/p\u003e\n\u003cp\u003eYou'll be making \u003cem\u003eTamales de Rajas\u003c\/em\u003e (Poblano Pepper) and \u003cem\u003eTamales Verdes\u003c\/em\u003e (chicken in salsa verde), as well as a fresh \u003cem\u003eSalsa Verde Cruda. \u003c\/em\u003eThere will be tamales to snack on in class, and everyone gets to take home the tamales they make, along with all the recipes. ----- \u003cstrong\u003eIván Wadgymar\u003c\/strong\u003e is a \u003cem\u003etortillero\u003c\/em\u003e and \u003cem\u003emolinero\u003c\/em\u003e who runs \u003ca href=\"http:\/\/maizal.ca\/\"\u003eMaizal\u003c\/a\u003e, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa, tortillas \u0026amp; totopos. They grow heritage maize locally, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom. \u003ca href=\"https:\/\/www.instagram.com\/maizalto\/\"\u003e@maizalto\u003c\/a\u003e -----\u003c\/p\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e\n\u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507178744,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Chicken-Tamales-verde.jpg?v=1771257419"},{"product_id":"cooking-class-kfp-plant-based-desserts","title":"COOKING CLASS: KFP Plant-Based Desserts","description":"\u003cspan style=\"font-weight: 400;\"\u003ePassover is a bit of a culinary contradiction: both a feast and a fast. Jews from all over the world remember their culture’s origin by gathering to eat lavish meals together, but also by limiting their diets (sometimes quite a bit) for eight days. So how do we make delicious, indulgent sweets for the celebration, without many of the ingredients that usually go into a dessert? And what if you already can’t, or don’t, eat eggs and dairy?\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eEmily Zimmerman, The Depanneur’s OG plant-food maven, will guide you through three matzah-centric, kosher-for-passover desserts you’ll want to eat all year. Serve them at the family feasts on the first nights, or use them at the end of the week with your last box of matzah. Each dish has its own history and background, and delicious flavour profile.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah and Almond Milk Buñuelos\u003c\/strong\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Sephardic staple is brilliant for dessert or brunch. We’ll make our own almond milk, and use it with broken-up matzah to serve up delicious kosher-for-passover doughnuts.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah Torte\u003c\/strong\u003e From Emily’s own French-Reform heritage comes this showstopper cake. Wine (or juice) soaked matzah layered with chocolate ganache and cherry jam, and chilled until it’s fork-soft. We’ll prepare little ones to bring home, and get to taste a variation made earlier.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eMatzah Toffee Crack\u003c\/strong\u003e This has become an American-Jewish standard. Caramel and chocolate drizzled over matzah, and allowed to harden deliciously. We’ll make a big batch to share, and folks can add additional toppings of their choice.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eTea, coffee, and fruit will be available as we sample our delicious desserts. \u003c\/span\u003e----- \u003cstrong\u003eEmily Zimmerman\u003c\/strong\u003e is a chef, community worker, food justice activist, cooking up deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed, pinko-commie, Brooklyn Jews, who relocated to Toronto 50 years ago, but still root for the Mets. ----- \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cdiv class=\"tribe-events-single-event-description tribe-events-content entry-content description\"\u003e \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e is where \u003cem\u003eInteresting Food Things\u003c\/em\u003e happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":46677507244280,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Matzo-Crack.jpg?v=1754320282"}],"url":"https:\/\/thedepanneur.ca\/collections\/table-talks-past-events.oembed?page=4","provider":"The Depanneur","version":"1.0","type":"link"}