This 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 Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by […]
Emily 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.
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.
Join 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.
In 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.
If 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.
Mexico has its tacos, and Central America loves its pupusas, but in Venezuela and Colombia, it is all about the arepa. Although modern Colombians and Venezuelans eat arepas daily, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter, commonly made with only cheese or egg, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.
Kazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods, such as smoked, dried, and salted meats, particularly horse and lamb, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures, such as the Uyghurs, Dungans, and Uzbeks. Today, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients, traditions and spices of a cuisine seldom seen in Toronto’s food scene.
Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.
