POP-UP: Truffle & Wild Mushroom Market by Marc Eber

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. Again we are excited to collaborate to bring you a special Holiday Mushroom Pop-Up where Marc sells fresh truffles and wild mushrooms to the public at wholesale prices — often more than 60% lower than you will find in retail shops — that is if you can find these rare products at all!

Free

SUPPER CLUB: At the Eritrean Table by Asmait Merhatsion

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Tonight Asmait Merhatsion 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.

$79.00

DIY DINNER PARTY: Mexican Taco Party with Mariel González

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

This DIY event is a combination cooking class and dinner party. 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 & collaborative setting.

$89.00

COOKING CLASS: Classic Filled Pastas by Anthony Sestito

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Join Chef Anthony Sestito of Pastaio 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 & 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 Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca, with sage, pine nut & pancetta, with a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

$79.00

SUPPER CLUB: Losar (Tibetan New Year) by Tsewang Chodon & Lhundup Gyatso

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Losar is a Tibetan word that means New Year; lo meaning 'year' and sar meaning 'new'. Like any important festivity, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo, 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.

$79.00

INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

The Depanneur is proud to launch the Indigenous Food Lab, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton, the duo behind The Dep's acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today.

$99.00

COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

Join artisanal baker Leo Baduria 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 focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.

$159.00

SUPPER CLUB: Afghan Sofra by Frishta Ghafoori

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

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 sofra, 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 Frishta Ghafoori will share a lovely selection of traditional Afghan dishes, all infused with this spirit of hospitality.

$79.00

COOKING CLASS: Ethiopian Injera by Asmait Merhatsion

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

In this fun, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera, starting with preparing the batter using a special sourdough starter to kickstart 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 mogogo, a traditional round griddle. Participants will also learn how to make shiro, 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.

$79.00

COOKING CLASS: Syrian Brunch by Rahaf Alakabani

CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, Canada

A popular dish throughout the Levant (Eastern Mediterranean), kibbeh comes in a vast array of shapes and flavours — in Syria, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp, dark auburn. Making and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook, musician and co-founder of Newcomer Kitchen, Rahaf Alakbani is no stranger to making kibbeh, and she will be sharing her favourite recipes and techniques in this fun, hands-on class.

$79.00