A unique dinner party every weekend
Every Saturday, the Rusholme Park Supper Club invites talented cooks, both amateur and professional, to prepare a multi-course meal for 24 guests to dine together in an informal, family-style dinner party.
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 24 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
Past Events › Supper Clubs
Many cultures have developed and elevated the idea of ‘bar food’ — dishes meant to be shared with friends overs drinks — into a delicious cuisine all its own: think Spanish Tapas or Pintxos, Japanese Izakaya, or the Shao Kao of Chinese night markets. For this upcoming dinner restaurateur Pouria Lofti has crafted a menu that’s a dialogue between Iranian home cooking and bar food. Back in Iran, eateries serve food people typically don’t cook at home like kebabs, offal,…Find out more »
Cooling temperatures inspire bigger flavours; as the season changes we begin to crave richer, more indulgent comfort foods in preparation for the coming winter season. A veteran of some of Toronto’s top kitchens, David Roy brings some seasonal favourites to the table; as his father would say: “Food that sticks to your ribs". This menu seeks to deliver that special kind of autumn comfort that nourishes the body and soul — like a long, warm hug from the inside — especially when…Find out more »
The Dep’s resident vegan maven Emily Zimmerman makes a diabolically delicious roast seitan brisket that comes to the table with all the pomp and flourish of a festive holiday dinner. Join her for a plant-based celebration of the autumn harvest and the warm embrace of the return to soul-soothing comfort foods. ----- Sweet Corn & Carrot Bisque with caramelized apples and onions, toasted pumpkin seeds, and sage chiffonade Fennel, Orange & Daikon Salad with preserved lemon aioli Roast Seitan &…Find out more »
Food is one of our most fundamental experiences, touching almost every aspect of human endeavor. How we approach feeding ourselves — as individuals, as a culture and as a planet — will be one of the defining challenges of our shared future. Here in Toronto there are a remarkable array of individuals exploring novel approaches to food, and their stories and successes are setting the stage for the Futures of Food. As part of the Association of Professional Futurists' international…Find out more »
The harvest is a special time of year for farmers around the world; a time to celebrate and be grateful for the bounty of the season's crops. Living in the city distances us from the joys of the harvest, even as more and more people are becoming curious and conscious of where their food comes from. Award-winning chef Winslow Taylor takes this "farm-to-table" inspiration to source local ingredients directly from Ontario farms, producers and farmer's markets for this comforting, seasonal…Find out more »
Centuries of migration, spice trade and colonial history have made Malaysian food a kaleidoscopic melting pot of flavours. Nonya (or Peranakan) cuisine emerged as Chinese culinary techniques and Indian spices met local Malay ingredients and people, cultures and cuisines intermarried in Penang, Malacca and Singapore. Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the region with an exquisite menu of uniquely Malaysian dishes. ----- Asam Laksa Laksa is a wide category of justly famous Nonya soups;…Find out more »
Paella 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. Tapas Tapas are the selection of small shared appetizers that are prologue to…Find out more »
The Philippines is an archipelago of thousands of islands, with hundreds of unique and distinctive local cultures, along with a complex and multicultural history profoundly influenced by Chinese, Malay, Spanish and American cultures. Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served…Find out more »
Christmas has long been one of the central festivities in French culture, rich with culinary traditions. The Dep is delighted to welcome Chef Chantal Véchambre for a celebration of the Temps des Fêtes, with a selection of authentic French holiday dishes sure to put you in the festive spirit. ----- Amuse Bouche A creamy, savory panna cotta of sweet peas and candied beets; a splash of the iconic colours of the holiday season Salade de Verdures au Foie Gras Christmas salad of…Find out more »
Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen, including authentic boeuf bourguignon, the dish Julia Child once called "certainly one of the most delicious beef dishes concocted by man". Calamari Provençal Tender squid in…Find out more »