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
Valentine’s Day SUPPER CLUB: Metaphysical Meat Joy by Mikiki
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThe 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.
SUPPER CLUB: That’s Amore by Anthony Sestito
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaChef 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.
SUPPER CLUB: Gut Shabbos by Alissa Kondogiannis
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaFor thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world, e.g. Ashkenazi in Eastern Europe, Sephardi in Spain and North Africa, Mizrahi in the Middle East and Central Asia.
SUPPER CLUB: Paella Mixta by José Arato
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaPaella is the quintessential Spanish food of celebrations. Originating in Valencia, but with countless regional variations, this classic rice dish has five key ingredients: Spanish short-grain “Bomba” rice, saffron, pimentón (Spanish paprika), olive oil and the paellera, the wide, shallow, purpose-built pan from which the dish gets its name. Join José Arato, owner and Head Chef of Pimentón, for an elegant Spanish meal around this signature dish.
INDIGENOUS FOOD LAB by Taylor Parker and Matthew Knight-Barton
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThe 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.
SUPPER CLUB: Luca by Chef Dave Mottershall
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaAfter many years working in top kitchens across the country (2012 PEI Chef of the Year, among other accolades), Chef Dave Mottershall blazed a trail through Toronto a decade ago with his widely acclaimed pop-up Loka Snacks and first-of-its-kind, Kickstarter-backed Loka on Queen Street. Along the way he became a regular fixture at The Dep with his popular charcuterie workshops, and imaginative dinners. Now after several year back out East, he has returned to Ontario and is gearing up to launch Luca, a new, high-octane Italian restaurant in downtown Barrie with dishes inspired by Calabria, Emilia-Romagna, and Tuscany. Drop by for an exciting sneak preview of what this fabulously talented chef and his team have in the works.
SUPPER CLUB: Sos Pwa by Marc Kusitor
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThis event takes place at CSI Spadina, 192 Spadina Ave., Suite 501 Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in […]