Upcoming Events
June 2019
LUNCH & LEARN: Knife Skills with Sonya Gammal
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of…
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COOKING CLASS: Traditional Indian Breads by Jaina Kapadia
Join Jaina Kapadia for an in-depth, hands-on exploration of traditional Indian Breads, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! Traditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains, most common Indian breads are made with wheat-based flours. This workshop focuses on easy home-made versions of…
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DROP-IN DINNER: 868 by Rhoma Spencer
The 868 represents Trinidad and Tobago’s country code and this menu celebrates the national dishes of the beautiful island nation where Rhoma Spencer grew up. From sancoche Saturday fare to the Sunday lunch callaloo, to the ever-present pelau to be shared liming with friends, Trinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic. Trinbagonian foods are a mashup of Natives, African, Indian, Chinese, Portuguese and Mediterranean cultures. Lentil soup $7 Brown lentils…
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Host your own PRIVATE EVENT at The Dep
An event every week that begins at 12:00 am on Friday, repeating until August 3, 2019
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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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…
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BRUNCH: Savor
An event every week that begins at 10:00 am on Sunday and Saturday, repeating until May 27, 2019
An event every week that begins at 10:00 am on Sunday and Saturday, repeating until August 31, 2019
The exciting new Brunch residency at The Dep SAT & SUN 10am–2:30pm A collective of talented chef-friends with diverse backgrounds and eclectic sensibilities bring a lifetime of global travel and food experiences to The Dep. Global flavours meet local ingredients, fresh perspectives and classic techniques… the result is your new favourite brunch! @savor_popup Brunch Menu Shakshuka 12 (v) Eggs poached in spicy tomato sauce, with housemade goat cheese crumbs, crispy baguette, cilantro Arepa 14 (GF) Slow-cooked pulled pork on…
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SUPPER CLUB: Dish With One Spoon by Taylor Parker & Adam Ward
Canada Day means many things to many people — a long weekend, fireworks, waving flags — but this feels like a narrow way to celebrate the place where we live. This day affords us an opportunity to reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it; to delve into a truly Canadian concept of terroir – the unique flavour of this place – we need to embrace and celebrate our First…
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COOKING CLASS: Secrets of Paella Valenciana by José Arato
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there are innumerable variations incorporating everything from shrimp, clams and mussels, to rabbit, chicken and chorizo. An impressive and delicious party dish, it’s remarkably easy to master with a…
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COOKING CLASS: Canada Day Syrian Brunch with Newcomer Kitchen
[youtube https://www.youtube.com/watch?v=qRV0bfwaW8c] What better way to celebrate Canada Day Holiday Monday than with immersive, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian home cooking? In late 2016, The Depanneur & Butler's Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada's first Syrian Brunch Pop-Up, a sold-out event that reached as far as the pages of SAVEUR Magazine. Since then, many people have expressed interest in learning some of these fabulous recipes, so for…
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DROP-IN DINNER: Healthy Russian Comfort Food by Doris Fin
What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist! #vegan & #GF options available! Borscht $6 In Russia, there are more vegetables available than meat, so one of the popular soups people eat all year round, hot or cold, is this beetroot soup with cabbage, carrots, onions, dill and served with lemon, sour cream and…
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SUPPER CLUB: Cucina Terrone by Frank Mazzuca
Join Calabrian-born home chef Frank Mazzuca from FamilyStyle as he shares some of his favourite dishes inspired by the Calabrian countryside in southern Italy. Enjoy a few Calabrese stories, music and share in the rustic culinary charms of the terrroni (people of the earth). Yamu Ya! (Let’s Go!) ----- Antipasti House-cured soppressatta, cappocolo, and other seasonally selected cured meats along side olives, giardiniera, lupini beans with Calabrese oregano served with “nonna-style” pizzas and focaccias Calla a Pasta Pasta and broccoli…
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COOKING CLASS: Preserving Summer Fruits by Camilla Wynne
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to safely transform fresh & local summer fruits into a delicious jams, compotes and cordials. In this workshop we cover the basics of canning jam, compotes and fruits in syrup, from selecting your produce to proper sterilization to the pectin question, and sampling some different styles and flavours. Next, in the kitchen we'll transform the summer's best fruit into a reduced sugar, pectin-free customizable…
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TABLE TALK: Sarah Rotz & Ian Mosby on The Future of Food
Join post-doctoral researcher Sarah Rotz & award-winning author Ian Mosby as they discuss ideas explored in their forthcoming book "Uncertain Harvest: The future of food for a hot planet”, authored in collaboration with are collaborating with renowned food scientist Evan Fraser. They will touch on some the many issues facing the future of food, from farm economics to robotics and automation to the politics of alternative proteins. Dinner by Len Senater Tonight's menu looks at both at eating in and…
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DROP-IN DINNER — Across India by Ketan & Archana
Discover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist, showcasing Chef Ketan Dongre's Indian roots combined with his experience working in fine dining restaurants around the world. “The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes, but…
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SUPPER CLUB: Eat, Travel, Repeat by Ruchika Bhatia
Every place I travel, I bring flavors back with me and try to recreate those dishes in my kitchen. Food and travel are kind of inseparable. When you go somewhere, you take communion with that place through what you eat there. When people emigrate, they carry their food with them, and over time that becomes part of the new landscape. In both these ways travelling expands our individual and collective palates – and minds! Could you imagine living in this…
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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: 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…
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DROP-IN DINNERS: An “Open Mic” Night for Culinary Talent!
An event every week that begins at 6:00 pm on Wednesday, repeating until July 31, 2019
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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SUPPER CLUBS: Unique Social Dining Experiences
An event every week that begins at 7:30 pm on Saturday, repeating until August 1, 2019
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…
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COOKING CLASS: Healing Through Food by Francoise Briet
“Let food be thy medicine and medicine be thy food.” ― Hippocrates We all know that our health is intimately connected to what we eat, but with so much competing information out there, it can be hard to understand how to make the right choices and how to incorporate them into our busy lives. Chef Francoise Briet brings three unique perspectives to the intersection of food and health: her technical background as a research scientist in metabolic nutrition, her culinary expertise…
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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, 2019
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.
MORE »COOKING CLASS: Knife Skills with Sonya Gammal
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of…
MORE »August 2019
KID’S COOKING CAMP: Chef Junior Summer Camp by Charlotte Moffatt
An event every week that begins at 9:00 am on Monday, Tuesday, Wednesday, Thursday and Friday, repeating until August 17, 2019
Cooking camp for kids 7-14 August 6-9 | 9AM-3PM August 12-16 | 9AM-3PM Chef Jr. is a full-day cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques, our young chefs will learn about hygiene and safety in the kitchen. At the end of the day, our young chefs…
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