Tonight two Dep alumni and Depanneur Cookbook contributors, Dali Chehimi and Fatima Khlifi, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market, flavours deeply woven into the life and memories of every Tunisian.

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.

The opportunity to cook fresh from the farmers' market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. I've offered to go up for the weekend and cook for my chums, and we've decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer's Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it.

Kazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks. Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.

French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of classic French dishes that evoke the timeless sophistication of the Parisian bistro.

And what better way to connect with the soul of Paris than through chanson, the beautiful, nostalgic songs of Edith Piaf, Jacques Brel, Charles Aznavour and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Oulette and her band to provide the quintessential Parisian soundtrack for the evening.