The inimitable Mikiki, Canada’s sultriest #SlopQueen returns to The Depanneur for their 5th annual Drag Valentine’s Day Dinner. 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.

For this special class, Alissa Kondogiannis 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.

Chef Anthony Sestito, 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.

Join artisanal baker Leo Baduria for 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 Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.