More meaningful food experiences
The Depanneur is a fun, informal venue that celebrates the incredible diversity of Toronto’s culinary talent through unique food events like Workshops, Drop-In Dinners, Table Talks, Supper Clubs, Private Events, and a Mazeh, a fabulous new Weekend Brunch.
It’s also the home of Newcomer Kitchen, a non-profit social enterprise that invites Syrian refugee women to prepare and sell meals.
Learn more about the stuff we do, or how you can get involved.
WORKSHOP: Classic Stuffed Pastas by Laura Guanti (3)
/0 Comments/in Workshops /by lensenaterJoin Laura Guanti at The Depanneur for a fun, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then, working with two delicious fillings — ricotta with spinach, and goat cheese with squash — you will learn a variety of techniques […]
SUPPER CLUB: Modern Mexican by Santo Pecado
/0 Comments/in Supper Clubs /by lensenaterConsider that California was a part of Mexico right up until 1846, so it should come as no surprize that Mexican culture and cuisine would be an integral part of the culinary landscape. Chefs Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering recently visited California and were inspired by what they discovered: a […]
WORKSHOP: Mauritian Street Food by Vanesha Khadaroo
/0 Comments/in Workshops /by lensenaterMauritius, a small island nestled in the Indian Ocean, is a melting pot of global cultures and traditions. Its long history has seen people from different parts of the world migrating to the island, each contributing new ingredients and techniques. It’s no wonder that Mauritian dishes feature flavourful fusions of East Indian, African and Chinese […]
WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (3)
/0 Comments/in Workshops /by lensenaterPreservation is the cornerstone of Japanese country cooking, but as more and more youth flock to Japan’s largest cities for work, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores, despite […]