Upcoming Events
August 2019
CLOSED for Summer Holiday
An event every week that begins at 12:00 am on Monday, Tuesday, Wednesday, Thursday and Friday, repeating until August 30, 2019
Summer Hours As is our long-standing tradition, The Dep will take a bit of a siesta in August. Our fabulous Brunch will still be on every weekend, and we’re still available for rent for Private Events, but our regular Cooking Classes, Drop-In Dinners & Supper Clubs will be taking a pause until September, when we’ll be back with a whole new roster of Interesting Food Things!
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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 December 30, 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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TABLE TALK: Chef Francoise Briet on Nutrition and Healing
What is nutrition? We all intuitively know that our health and well-being is intimately connected to what we eat, but how much do we truly understand about how and why food affects us? Consumers and the food industry alike are eager for simple, ‘silver bullet’ solutions, but reality is more complicated. With so much competing, often conflicting information out there, it can be challenging to understand how to make the right food choices. Chef Francoise Briet brings three unique perspectives to the…
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DROP-IN DINNER: Jump Up Soup by Greg Couillard
Despite being such an incredible food city, Toronto does not have much in the way of unique, signature dishes. I hereby nominate Chef Greg Couillard's Jump Up Soup as one. For a time this was probably Toronto's most famous dish, inspired by the first Caribana Parade in 1967 - a riot of colour, music and tropical heat that crashed through the stolid grey of downtown Toronto much like Greg's cooking would do to the restaurant scene in the decades that…
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Host your own PRIVATE EVENT at The Dep
An event every week that begins at 12:00 am on Thursday, repeating until December 22, 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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SUPPER CLUB: Tunisian Seafood Chermoula by Dali Chehimi
Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get their name from the characteristic conical dishes of the same name that they are most often cooked in. Dali Chehimi has put together a delightful menu featuring several classic Tunisian dishes, many rarely seen in Toronto. ----- Salade Mechouia with Merguez Mechouia is a Tunisian…
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COOKING CLASS: Malaysian Chicken Curry by Grace Chow
Malaysian food reflects the country’s diverse ethnic makeup and cultural history; its renowned Nyonya cuisine emerged from a delicious fusion of Malay ingredients, Chinese techniques and East Indian spices. Grace Chow was born in Malaysia and has been enthusiastically cooking since she was 10 years old. Now retired after teaching for more than 35 years, she is happy to share a lifetime of passion for preparing traditional Malaysian dishes. For this fun, hands-on class, Grace will be teaching how to…
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LUNCH & LEARN: Gnocchi with Laura Guanti
Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous…
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DROP-IN DINNER: Vegan Summer BBQ with Emily Zimmerman
Emily Zimmerman, The Dep’s favourite vegan maven is back in the kitchen serving up some of her fabulous plant-based goodness with this bbq-inspired late summer meal. "The menu is inspired by all the menu requests I field at my day-job that truly bring home what a multicultural city this is, the way we live to share food together, and a bit of a greatest-hits of Vegan night at the Dep." — Emily Z ----- Chilled Avocado-Cucumber Soup $6 garnished with…
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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, sharing…
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SUPPER CLUB: Modern Nigerian Vol. 2 by Beko The Food Mixologist
Nigeria is often referred to as the “Giant of Africa”, being both the most populous and wealthiest nation on the continent. The combination of a long history, diverse population and varied geography provides a fertile soil for a complex and varied cuisine, but one sadly underrepresented in Toronto. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs and ingredients provide a broad pallet for deeply flavoured dishes, often enlivened with…
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COOKING CLASS: Perfect Pies & Terrific Tarts by Shiela Labao
At this time of year Ontario is overflowing with delicious fresh fruit — perfect for pies and tarts! Come learn how to make delicious, Instagram-worthy and consistently knock out pies with pie-enthusiast and baker Shiela Labao. In this hands on workshop, Shiela will demonstrate how to make 2 types of pies — a classic apple pie and colourful fresh seasonal fruit tart. Participants will learn basic techniques and get hands on experience in making their own pie dough from scratch and…
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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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DROP-IN DINNER: Italian Favourites by Riley Stadnik
"I love cheese. There I said it. I also love meat. Said it again. My secrets are out. There is so much potential with these ingredients and they can lead you in so many different directions that all the possibilities excite me to no end. These dishes from start to finish show off the way in which cheese and meat can shine." —Riley Stadnik Riley Stadnik has been cooking professionally all through his twenties and has fallen deeply in love…
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MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown
Finally medical and recreational cannabis is legal, but not everyone wants to smoke… Cannabis-infused edibles offer a more pleasant, varied and precise way to incorporate the benefits of cannabis into your lifestyle, but uninspired, store-bought gummies or brownies provide less control over dosage or quality of ingredients. If you are curious about understanding the world of “medibles" and want to learn how you can make them yourself, this is the class for you. At the heart of cannabis-infused products is…
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SUPPER CLUB: La Fin de l’Eté en Roussillon by Chantal Vechambre
France is home to the concept of terroir – the taste of a specific place – the combination of geography and season, history and culture, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. The Roussillon is a part of the large Languedoc region in south of France, touching the Mediterranean Sea and…
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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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LUNCH & LEARN: Mexican Street Food with Erika Araujo
Mexican street food goes way beyond tacos, but we rarely see any of the other amazing delicacies featured on Canadian menus. In this fun, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites, sopes and tlacoyos, along with recipes for the delicious fillings and salsas that make these dishes shine. Sopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla, this circle of fried corn masa has raised, pinched sides to help…
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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 December 21, 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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MASTER CLASS: Master Blaster Chutney Workshop by Greg Couillard
Goyo's Inferno – The Spicemeister Returns Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun, hands-on workshop, will be sharing the recipes and techniques for some of his favourite chutneys, hot sauces and salsas from around the world. These intense flavour-bombs elevate any dish they accompany,…
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SUPPER CLUBS: Unique Social Dining Experiences
An event every week that begins at 7:30 pm on Saturday, repeating until December 20, 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: Intro to the Vegan Kitchen by Emily Zimmerman
Many people want to shift their diets to be more plant-based, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire, have more options for dinner guests, or discover new ingredients and techniques, this class will give you a versatile toolkit for making amazing vegan meals. The Depanneur’s resident vegan maven, Emily Zimmermanwill share various techniques including manipulating texture,…
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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: Fall Pickles and Chutney by Camilla Wynne
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. The class covers all the basics of canning pickles and chutney, from selecting your produce to proper sterilization to basic microbiology, and we'll sample some different styles and flavours. You will leave with a jar of each,…
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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 December 22, 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.
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