A unique dinner party every weekend

All around the world, Muslims are celebrating the month of Ramadan with fasting, prayers and fabulous late-night meals known as iftar (called shaqan il fatr in Tunisia). Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food, and are excited to share this great menu of traditional dishes that showcase Tunisia's distinctive blend of Mediterranean and Berber culinary traditions.

Chef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. […]

Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils.  Join Maria Polotan, the Dep's go-to authority on authentic Filipino cuisine, for a fun hands-on foray into the unique culinary experience of kamayan.

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.

Fat RICE is a passion project of Rocheller Batuigas, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian.

Join The Dep's resident vegan maven Emily Zimmerman (and her cabaret singer alter ego, Goldie Luxemburg) for a Passover dinner to tell our stories, comfort our hearts, fill our bellies, and remind us to keep fighting the good fight.