A unique dinner party every weekend
Every Saturday, The Depanneur invites talented cooks, both amateur and professional, to prepare a multi-course meal for up to 32 guests to dine together in an informal, family-style, BYOB dinner party.
Tickets are typically $79 + HST and must be purchased in advance through our event calendar.
Guests are welcome to attend on their own, with a friend or in a group. It is also possible to rent The Dep to host your own private dinner parties.
If the idea of cooking a dinner for up to 32 people sounds like fun to you, we split cash and tips with our guest chefs. Click here for more details.
Upcoming Supper Clubs at The Dep
SUPPER CLUB: India in Season by Niharika Gupta
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaHaem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.
SUPPER CLUB: “Pure Non-Veg” — Hidden Gujarat by Malav Naik
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaGujarat’s reputation as a strictly vegetarian haven isn’t the whole truth. "Pure Non-Veg" is my playful jab at this rigid mindset, serving as a reminder that Gujaratis have been enjoying delicious meat dishes for centuries. Come hungry for bold flavors, captivating stories, and dishes cooked straight from my heart (and my memories!). Because guess what? Gujarat isn’t purely vegetarian, and it’s high time we celebrate that delicious fact!
SUPPER CLUB: Parsi Ghambar by Niloufer Mavalvala [Offsite]
Mississauga , CanadaParsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Niloufer Mavalvala is the award-winning author of several books on Parsi cooking, and our guide this evening she shares her home with us for an intimate cooking demonstration and family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage. This special meal is one of six annual Ghambars - seasonal Zoroastrian festivals celebrating nature’s blessings and the creation of the world through communal feasting and sharing. The emphasis of the Ghambar is on gratitude, the spirit of community, a sense of belonging and, most importantly, the ideal of equality despite one’s class or financial status.
SUPPER CLUB: Modern Pakistani by Nausheen Rafiq
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaHaem’s Table is named after Niharika’s maternal grandmother, Hemlata—lovingly called Haem. Through Haem’s Table, Niharika explores her immigrant experience and her evolving relationship with food. Having lived in seven cities - currently in Toronto - her life has been shaped by a constantly changing backdrop of people, places, and stories. What has remained constant is her connection to food—an anchor to her heritage and a guide through her personal growth. This five-course menu reimagines South Indian childhood favourites using Canadian seasonal produce. Think of it as an adult kid’s menu, filled with all things green.
SUPPER CLUB: Indigenous Food Lab by Chef Taylor Parker
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaChef Taylor's sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather, timing, season, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table, you can be assured that it will be crafted with remarkable skill and creativity of a veteran fine-dining chef.
DIY DINNER: Cavatelli & Coastal Flavours with Chef Anthony Sestito
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaGnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.