Upcoming Events
January 2020
COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown
Pressure cooking, by its very nature, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other, conventional cooking methods, flavours are intensified and, again, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy, wasting less water and how can you go wrong? Unfortunately, many of us have scary memories of our grandmother’s pressure cooker, hissing, spitting and rattling away on the stove…
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DROP-IN DINNER: Latin-American Comfort Food by Mirelle Blassnig
As the weather gets cold and we search for comforting food, these re-imagined Latin-American favourites will warm your soul. These dishes blend flavours from various Central and South American countries to tantalize your taste buds. ----- Burrito Bowl Soup $6 A hearty soup that combines all of the ingredients of a burrito bowl into a warm-hug of an appetizer. Soup contains nutritious red rice, protein-packed navy beans, sweet bell peppers, salsa verde and shredded chicken. Available #vegetarian without chicken, topped with…
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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan
An event every week that begins at 10:00 am on Sunday and Saturday, repeating until July 31, 2020
Mama Linda's Filipino Brunch by Maria Polotan Sat & SUN • 10am-2:30pm • cash/cc/debit • FB/IG @mamalindasto Silog 8 (GF) Si is short for sinangag (garlic fried rice), Log is for itlog (egg). Together, topped with a bit of meat, they make the quintessential Filipino breakfast. Garlicky fried rice, two sunny-side up Ontario free-range eggs, and homemade achara (green papaya pickle). Duck egg +3 Toppings 5 ea. Tocino House-cured Filipino-style bacon Longanisang Bisaya Lightly sweet homemade skinless pork sausages…
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SUPPER CLUB: Where Poland & Ukraine Meet by Maria Rozynska
A Night of Polish & Ukrainian Food, Music & Culture In Eastern European culture, food & music are deeply intertwined, with folksongs filling kitchens as much as the welcoming smells of simmering soups and stews. Maria Rozynska grew up in a Polish & Ukrainian household, and tonight she will be sharing several favourite traditional dishes from her childhood, spanning several generations of family recipes. Also a talented singer, Maria has joined forces with Ewelina Ferenc from Polky Village Band, and…
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COOKING CLASS: Intro to Gut Health by Keisha Luke
SOLD OUT! 2nd Night Added TUE Jan 28 Though many holistic nutritional practitioners have long emphasized the importance a healthy gut, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices, and combined with her own experience of profound personal healing, has developed a passion for…
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LUNCH & LEARN: Winter Soups with Chef Doris Fin
Vegetable soups are fast, flexible, forgiving, and encourage endless improvisation — and winter is the perfect time of year for warm and comforting homemade soups. Winter produce and a bit of creativity can still create delicious soups that are flavourful and nutritious, freeze beautifully and offer incredible value. Join Chef Doris Fin for a fun, hands-on class focussing on the practical skills that will save you time, money and effort while adding 3 new, delicious and healthy recipes to your…
MORE »COOKING CLASS: Intro to Gut Health by Keisha Luke
Though many holistic nutritional practitioners have long emphasized the importance a healthy gut, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices, and combined with her own experience of profound personal healing, has developed a passion for helping people improve their well being through optimizing…
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DROP-IN DINNER: Indian Street Snax & Noodles by Thindi
Many people in North America are familiar with Ramen, but Anuja Mehta & Abhilash Achar are introducing them to Thindi, a uniquely Indian take on noodles. Flavoured with authentic Indian spices and fresh, local ingredients these noodle dishes are more saucy than soupy — the noodles are really the star of the show with their toothsome texture and ability to absorb a ton of flavour. ----- Noodle (Maggi) Cheese Bombs $7 Deep-fried noodle balls with a gooey cheesy center. Pineapple…
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MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano
Join passionate and knowledgeable Italian culinary expert Chef Luciano Schipano for a unique, in-depth exploration and live demonstration of one of Italy’s most famous cheeses, mozzarella, and its much rarer and sophisticated cousin, burrata. This fun and delicious evening will begin with general introduction to the world of Italian cheeses, and demonstration and tasting of traditional Italian mozzarella knots. We’ll then look at the making of burrata, one of Italy’s unique culinary treasures. Fresh mozzarella is hand-shaped into a small…
MORE »February 2020
SUPPER CLUB: Anatolian & Ottoman by Tuba Tunç
Anatolia, the region that is now largely the modern country of Turkey, has a Levantine culinary tradition stretching back to the very birth of modern Western civilization. From the 14th up until the early 20th centuries the Ottoman Empire, based in Constantinople (now Istanbul), developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an Empire that stretched from North Africa across the Middle East and into Greece and the Balkans. Tonight’s menu, prepared by Turkish Chef…
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COOKING CLASS: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty! — sourdough loaf. Everyone will get to try some freshly baked bread, and take home their very own freshly-baked loaf, plus additional…
MORE »LUNCH & LEARN: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty! — sourdough loaf. Everyone will get to try some freshly baked bread, and take home their very own freshly-baked loaf, plus additional…
MORE »COOKING CLASS: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty! — sourdough loaf. Everyone will get to try some freshly baked bread, and take home their very own freshly-baked loaf, plus additional…
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TABLE TALK: Grayson Bass on Farm to Family
Trends, Supply, and The New Future Food and Story are the most powerful tools we have to change the world. Climate change demands an unprecedented transformation in how we eat, what we eat, and our understanding of this very thing that unites all people. Join teacher, consultant and inventor Grayson Bass for a unique perspective on food, farming, climate and how we connect as people in the 21st century. Grayson is one of the founders of D.I.G. Community Lab, whose…
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DROP-IN DINNER: Mole Verde by Erika Araujo
Join Chef Erika Araujo for a menu that will transport you to Mexico — from street food favourites from the streets of Mexico City to the rich and complex sauces of Oaxaca, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. ----- Tlacoyos $6 Tlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped, they are fatter than tortillas and often stuffed with cooked ground beans, cheese or other ingredients before being fried or griddled.…
MORE »Protected: CLOSED FOR PRIVATE FUNCTION
SUPPER CLUB: Modern Peruvian by Carole Nelson Brown This is a private, invitation-only cannabis-infused dinner for people who have attended Carole's Sous Weed Master Classes at The Depanneur. The dishes will be expertly paired and infused by Carole. Infusion is optional at every course. “The future of gastronomy is being cooked up in Peru.” — Ferran Adria Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients…
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SUPPER CLUB: Modern Peruvian by Carole Nelson Brown
“The future of gastronomy is being cooked up in Peru.” — Ferran Adria Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific. For this elegant dinner, local culinary personality and Depanneur veteran Carole Nelson Brown was inspired by the amazing Peruvian dishes prepared by her best friend. Using these…
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COOKING CLASS: Moroccan Tagine by Dali Chehimi
SOLD OUT! 2nd Night Added MON Feb 10 Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences. One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun, hands-on introduction to the preparation of…
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LUNCH & LEARN: Traditional & GF Handmade Pastas by Nicole Di Nardo
There is little more satisfying than making and eating hand-made fresh pasta! Italian-Canadian chef and nutritionist Nicole Di Nardo will guide you through making easy and versatile pasta doughs, for both traditional egg pasta as well as a healthy, highly nutritious, full of fibre and protein gluten-free pasta dough from chickpea flour. There will be plenty of expert tips for techniques from rolling pasta dough sheets, to cutting tagliatelle ribbons and shaping elegant stuffed mezzaluna ("half-moon" ravioli). Participants will be…
MORE »COOKING CLASS: Moroccan Tagine by Dali Chehimi
SOLD OUT — 3rd Night Added TUE Feb 11 Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences. One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun, hands-on introduction to the preparation…
MORE »COOKING CLASS: Moroccan Tagine by Dali Chehimi
Moroccan food is complex and layered, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines melded with European and sub-Saharan influences. One of the quintessential Moroccan dishes is the tagine, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. Join Dali Chehimi for a fun, hands-on introduction to the preparation of a delicious and authentic Moroccan tagine — a…
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DROP-IN DINNERS: An “Open Mic” Night for Culinary Talent!
An event every week that begins at 12:00 am on Wednesday, repeating until July 31, 2020
Every Thursday we feature a different guest cook – amateur or professional – making some of their favourite dishes. Entreés are usually around $12-$14; menus for each week are posted on Mondays. Vegetarian/vegan and/or gluten-free options are usually available as well – check that day’s menu for details. Learn more about Drop-In Dinners at The Depanneur
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MASTER CLASS: Entremets — Modern French Patisserie by Justine Lam
Entremets ("between servings" in French) historically referred to small dishes served between courses, but has more recently come to refer to a type of visually dramatic dessert, notably a complex cake made up of varied layers of textures and dessert techniques, finished with sophisticated decoration. Join accomplished pâtissier Justine Lam as she walks you through this most ambitious of contemporary French desserts. This Valentine’s-inspired class will focus on an impressive and elegant Strawberry & Champagne Bombe; A half-sphere of strawberry mousse, built on…
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Valentine’s Day SUPPER CLUB: Love Is Garbage by Mikiki
The Dep’s 4th annual Drag Valentine’s with the ever-fabulous Mikiki Make the most of your VD with a haute-trash menu that celebrates the sickly indulgences of meaningful, sustained loving intimate partnerships. Join recently UNSINGLE drag queen Mikiki to throw caution to the wind and dive headfirst into the unmitigated highs and medicated lows of True Love™ and Junk Food™. ----- Butterflies in the Belly of the Beast Caesar salad with roast pork belly, Rondelles d'Oignons™ & szechuan aioli The Lies…
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SUPPER CLUB: La Saint-Valentin by Chantal Véchambre
With Live Music by The Sonny Balcones France has long been associated with love and romance, and its food, music and joie de vivre are all part of the celebration of La Saint-Valentin. Chef Chantal Véchambre has put together a selection of classic (and not so classic) dishes inspired by this romantic notion for a fun and elegant dinner for lovers, set to a intimate acoustic soundtrack of live jazz and French love songs performed by The Sonny Balcones. By…
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OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 —– Full-Day Bread Making Workshop! 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,…
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COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman
SOLD OUT! 2nd Night Added MON Feb 17 Rich, indulgent chocolates may be a classic Valentine's Day gift, but how much more romantic and intimate would they be if you made them yourself? Just in time for Valentine’s Day, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic, fairly-traded and locally processed ChocoSol chocolate, as well as a recipe…
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LUNCH & LEARN: That’s a Wrap! Wonton Hacks by Carole Nelson Brown
If you think that pre-made Asian dumpling wrappers are for potstickers only, you are missing out. Sure, they are perfect for making a traditional Chinese-style dumpling but did you know that you use them in all kinds of other cool ways? You can deep fry them up for a quick, crispy treat, or they are also a perfect cheat for stuffed pasta, or they can be baked with either sweet or savoury spices for a quick, last minute crisp to…
MORE »COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman
Rich, indulgent chocolates may be a classic Valentine's Day gift, but how much more romantic and intimate would they be if you made them yourself? Just in time for Valentine’s Day, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic, fairly-traded and locally processed ChocoSol chocolate, as well as a recipe pack, and the skills and inspiration to make…
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MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
Noodles are an iconic part of Japanese cuisine and culture. Ramen, with its bold, loud flavours is like a crowded street corner in Tokyo’s Shinjuku, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka, Canada’s only Soba Master, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. Soba was originally a working…
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SUPPER CLUB: Guangxi Home Cooking by Cheng Feng
Chinese cuisine in Canada may have come a long way since the days of sweet-and-sour chicken balls, but astonishing breadth and depth of Chinese regional cuisine (estimated at nearly 80,000 dishes!) means that there are countless dishes that we rarely if ever see in local restaurants. Cheng Feng, originally from the province of Guangxi, found many of his favourite dishes were not available here, so he has put together a menu of recipes passed down from his grandparents that embody…
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COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
SOLD OUT — 2nd Night Added MON Feb 24 Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous, shelf-stable preserves. This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade…
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LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis
Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out…
MORE »COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous, shelf-stable preserves. This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup, as well…
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SUPPER CLUBS: Unique Social Dining Experiences
An event every week that begins at 7:30 pm on Saturday, repeating until July 31, 2020
Family-style dinner parties by guest chefs Every weekend, 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. Tickets are $50 + HST and must be purchased in advance online through our event calendar or Facebook. Dinners are usually on Saturday nights; doors open at 7:30 and dinner served at 8pm. Guests are welcome to attend on their own, with a friend or in a…
MORE »March 2020
COOKING CLASSES: Fun, hands-on culinary workshops
An event every week that begins at 6:30 pm on Sunday and Monday, repeating until July 31, 2020
Learn a new skill, meet some great people and eat something tasty. The Depanneur hosts fun, hands-on cooking classes on Sunday, Monday and some Tuesday evenings; everything from pickles to pierogis, vegan cheese making to whole-animal butchery. If you’ve got a culinary skill you’d like to share, find out more about hosting a class at The Dep.
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COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you that these are the best I have ever tasted! A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a mix of…
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MASTER CLASS: Intro to Japanese Tea Ceremony by Momo Yoshida
Join Momo Yoshida, the founder of Momo Tea, on a journey into the world of Japanese tea. In this fun, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea, including Sencha, Hojicha, Genmaicha, Gyokuro, and Matcha. There will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions, while Momo gives a tea brewing demonstration,…
MORE »April 2020
Host your own PRIVATE EVENT at The Dep
An event every week that begins at 12:00 am on Thursday and Friday, repeating until July 31, 2020
One event on January 24, 2020 at 12:00 am
One event on February 6, 2020 at 12:00 am
One event on February 20, 2020 at 12:00 am
One event on March 5, 2020 at 12:00 am
Host your next culinary event at The Depanneur! Take advantage of our fully-equipped kitchen and turnkey dining room for fun and intimate private dinner parties or workshops for 12-24 people. You can cook yourself, together with your friends, host a potluck, work with a chef or caterer of your choice, or we're happy to connect you with any of the amazing cooks we've worked with in the past. *Other weekday & weeknight slots also available on a first-come, first-served basis FIND…
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