Pick-Up Dinners

An “open mic” night for culinary talent.

All Drop-In Dinners are on hold until further notice.

Due to COVID-19 The Depanneur is not hosting any in-person events. However we are offering 2 contactless Pick-Up Dinners each week on WED & FRI evenings, as well as Fattoush Levantine Brunch on SAT & SUN, and a few unique pop-up events.

Pick-Up Dinners

Name: Don Chingón Mexican Brunch
Start: 2021-05-22T10:00:00-04:00
End: 2021-05-22T15:00:00-04:00
Location: The Depanneur

Pre-Order Online for Pickup WEDs & FRIs

Every week different guest chefs prepare prix-fixe dinners for 2 or 4.

Note: Chefs cook alone in the kitchen, your food is packed up and you pick it up through the front window. Also The Dep is not in use in between events, giving our kitchen several days with no one in it as an additional precaution.

An “open mic night” for culinary talent

Every WED & FRI, The Depanneur invites guest cooks, amateur or professional, are invited to make their favourite food.

Pick-Up Dinners are prepared by a ever-changing lineup of guest cooks, with a unique menu every week.

Meals are typically a minimum of 3 courses – appetizer, main & dessert – and are available for 2 ($48) or 4 ($90).

Meal are pre-ordered online up to 10pm the night before the scheduled event, and are picked up at the front window between 6-7:30pm.

Wherever possible, we provide vegetarian, vegan and/or gluten-free options. Check event listings for menu details.

NOTE: Pick-Up Dinners occasionally sell out early

We’re always looking for enterprising foodies who’d like to cook for a crowd and make a bit of extra cash. If you’d like to do a Drop-In Dinner at The Depanneur, click here to learn more.

Upcoming Drop-In Dinners at The Dep

Upcoming Events › Drop-In Dinner

May 2021

PICK-UP DINNER: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine

May 19 @ 6:00 pm - 7:30 pm

Pre-order online until TUE May 18, 10pm Pick up on WED May 19, 6-7:30pm Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences. One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. For Hajar Jamaleddine, the spices and…

PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan

May 21 @ 6:00 pm - 7:30 pm

Pre-order online until WED May 20, 10pm Pick up on FRI May 21, 6-7:30pm Guyana is a country of many identities. As the only country in South America where English is the first language, a legacy of British colonial rule, it often identifies mores closely to its Caribbean neighbours to the north. Like many ex-British colonies in the region, the culture — and the cuisine — is a mix of many influences: indigenous peoples, African slavery, Indian & Chinese indentured labourers,…