From 2011-2021, The Dep was a venue that showcased amateur and professional culinary talent, expanding the possibilities for food and community in Toronto.
While the bricks & mortar venue is now closed, The Depanneur is still involved in interesting food things, like our amazing 2023 Communal Table outdoor dinner series put on in collaboration with The Bentway.
We still send out an email newsletter listing upcoming events.
You can easily add your email to our mailing list to receive our updates,
or check us out on Facebook or Instagram for announcements.
These were some of our regularly scheduled activities
Pick-Up Dinners
“Open mic night” for culinary talent in Toronto! Pre-Order your meal for 2 or 4 and pick up at our window.
Brunch
A rotating cast of fabulous pop-up brunches
Cooking Classes
Live, interactive Zoom cooking classes — T.O. cooks share their skills and secrets
Table Talks
An informal culinary salon featuring guest speakers and a meal by Len Senater
Supper Clubs
BYOB, family-style dinner parties with a dazzling array of guest cooks
Private Events
The Depanneur is a versatile, fully equipped venue for food events for 12-24 people. You can use our kitchen yourself, work with a chef or caterer of your choice, or we’d be happy to connect you with any of the many amazing talents we’ve worked with to create a custom event tailored to your needs.
Newcomer Kitchen
A non-profit initiative creating social & economic opportunity for newcomer women.
Our shared ‘co-op’ incubator kitchen was the birthplace of dozens of local food businesses.
We rent out our inspected, commercial kitchen by the hour, typically on weekdays before 3pm.
Upcoming Events
SUPPER CLUB: Parisian Bistro by Dali Chehimi + Live Music by The Lounge Academy
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaFrench 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 classic French dishes that evoke the timeless sophistication of the Parisian bistro.
And what better way to connect with the soul of Paris than through chanson, the beautiful, nostalgic songs of Edith Piaf, Jacques Brel, Charles Aznavour and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Oulette and her band to provide the quintessential Parisian soundtrack for the evening.
COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaThis event takes place at CSI Spadina, 192 Spadina Ave., Suite 501 Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional pastas and […]
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 […]
COOKING CLASS: The Mighty Knish with Emily Zimmerman
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaEmily Zimmerman is an OG Depaneer, with a long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). Emily has been veganizing classic New York-style Ashkenazi dishes for years. Now she brings you the mighty knish — delicious, flaky pastries with hearty, savoury fillings. We’ll be making a pair of classic knishes – one with potato and caramelized onion filling, one with sautéed mushrooms and buckwheat.
PICKLEFEST HANDS-ON: Fermented Hot Sauce by Rebekka Hutton
Henderson Brewing 128a Sterling Road, Toronto, Ontario, CanadaIn this hands-on class, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.
INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony 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.
COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaJoin artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.
SUPPER CLUB: Cenaduria Mexicana by Mariel González
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaIn Mexico, a cenaduria is a small, unassuming place most often run by a family, serving casual fare like pozole and tostadas. There are a countless number of these little spots, each one a repository of family recipes and local traditions, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina's Kitchen evokes the spirit of the cenaduria with a very special pozole recipe, passed down across multiple generations, along side a few other authentic specialities from her home state of Nayarit in western Mexico.
SUPPER CLUB: A Taste of the Balkans by Milka Subotic
CSI Spadina 192 Spadina Ave., Suite 501, Toronto, Ontario, CanadaIf you want to get close to the Balkan soul, you will most likely find it gathered around a table, sharing stories, laughter, and the flavours of home-cooked meals passed down through generations. For this event, Milka Subotic of The Spicy Balkan has curated a menu that features her family's homestyle recipes, showcasing the rich culinary traditions of the Balkans. We invite you to join us for a night of good food, great company, and the joy of sharing a rich and deep heritage. Whether you’re reminiscing about flavours from your own childhood or discovering these dishes for the first time, this family-style dinner promises to be a memorable experience.