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The Depanneur

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1033a College St.
Toronto, Ontario m6h 1a8 Canada
416-828-1990 https://thedepanneur.ca/

Upcoming Events

October 2019

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COOKING CLASS: Thanksgiving Syrian Brunch with Newcomer Kitchen

October 14 @ 10:00 am - 4:00 pm

[youtube https://www.youtube.com/watch?v=qRV0bfwaW8c] What better way to celebrate Thanksgiving 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 this holiday Monday,…

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COOKING CLASS: Homemade Sauerkraut by Leor Israelski

October 14 @ 6:30 pm - 9:00 pm

In this fun, hand-on class, you’ll be cutting, mashing, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut, as well as how to supplement cabbage preserves with apples, carrots, beets, burdock root, ginger or garlic. Everyone will leave the class with a basic understanding safe canning practices and the important do’s…

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DROP-IN DINNER: Himalayan Flavors by Suman Ralhan

October 16 @ 6:00 pm - 9:00 pm

The Himalayas — the largest mountain range on Earth — is home to a diverse range of cultures and many unique cuisines. Tonight Suman Ralhan presents a few authentic, home-style dishes from the Indian province of Himachal Pradesh, nestled in the Western foothills of the Himalayas. ------ Tomato Daal Soup $5 Flavourful and hearty red lentil soup slowly cooked with tomatoes, onion, cumin & black pepper. #vegetarian Himachali Goat Curry $14 Goat or mutton curry is a staple of Himalayan…

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Host your own PRIVATE EVENT at The Dep

October 17
|Recurring Event (See all)

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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BRUNCH: Savor

October 19 @ 10:00 am - 2:30 pm
|Recurring Event (See all)

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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SUPPER CLUB: Persian Tapas by Pouria Lofti

October 19 @ 7:30 pm - 10:00 pm

Many cultures have developed and elevated the idea of ‘bar food’ — dishes meant to be shared with friends overs drinks — into a delicious cuisine all its own: think Spanish Tapas or Pintxos, Japanese Izakaya, or the Shao Kao of Chinese night markets. For this upcoming dinner restaurateur Pouria Lofti has crafted a menu that’s a dialogue between Iranian home cooking and bar food. Back in Iran, eateries serve food people typically don’t cook at home like kebabs, offal,…

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COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre

October 20 @ 6:30 pm - 9:00 pm

2nd Night Added MON Oct 21 French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts. ----- Financiers Living somewhere between a cake and cookie, financiers are a small golden pastry that is delicious on its own, and the foundation of many other classic desserts.…

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LUNCH & LEARN: Autumn Soups with Chef Doris Fin

October 21 @ 10:00 am - 1:00 pm

Vegetable soups are fast, flexible and forgiving, encouraging endless improvisation and creativity. The abundance of the harvest make fall the perfect time of year for creating warm and comforting homemade 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 kitchen repertoire. You'll learn how to…

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AFTER-SCHOOL COOKING CLASS: Chef Jr. by Charlotte Moffatt

October 21 @ 4:00 pm - 5:30 pm
|Recurring Event (See all)

An event every week that begins at 4:00 pm on Monday, repeating until November 25, 2019

MONDAYs Oct 21, 28, Nov 4, 18 Chef JR is a four-week 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 every workshop, our young chefs will be returning home with a…

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COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre

October 21 @ 6:30 pm - 9:00 pm

French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts. ----- Financiers Living somewhere between a cake and cookie, financiers are a small golden pastry that is delicious on its own, and the foundation of many other classic desserts. Originally made by Visitandine nuns and…

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DROP-IN DINNER: Medio Este Mash Up by Mary Freij & Alan Alberto Munoz Flores

October 23 @ 6:00 pm - 9:00 pm

The Depanneur is delighted to welcome back Chef Mary Freij, who ran the Dep’s popular Mazeh brunch pop-up for 18 months before opening her own spot at Yonge & Gould. Tonight she has joined forces with Mexican Chef Alan Alberto Munoz Flores for a fun and creative menu of Middle Eastern & Mexican mash-ups! ----- Shawarmadilla  8$ Flour tortilla, cheese, chicken shawarma, chopped tomato and onion, hot sauce, folded & grilled. Available #vegan with spiced quinoa and vegan cheese. Carne Ashawarma…

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SUPPER CLUB: Fall Splendour by David Roy

October 27 @ 7:30 pm - 10:00 pm

Cooling temperatures inspire bigger flavours; as the season changes we begin to crave richer, more indulgent comfort foods in preparation for the coming winter season. A veteran of some of Toronto’s top kitchens, David Roy brings some seasonal favourites to the table; as his father would say: “Food that sticks to your ribs". This menu seeks to deliver that special kind of autumn comfort that nourishes the body and soul — like a long, warm hug from the inside — especially when…

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LUNCH & LEARN: Sourdough Bread by Sonya Gammal

October 28 @ 10:00 am - 1:00 pm

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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COOKING CLASS: Intro to Making Miso by Wakaba Hoshino & Aoi Yoshida

October 28 @ 6:30 pm - 9:00 pm

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, or mixing with dashi stock to serve as the familiar miso soup called misoshiru (味噌汁), a Japanese culinary staple. Typically, miso is salty, but its flavor and aroma can vary widely depending on the ingredients and fermentation…

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DROP-IN DINNERS: An “Open Mic” Night for Culinary Talent!

October 30
|Recurring Event (See all)

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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November 2019

SUPPER CLUB: Hail Seitan! by Emily Zimmerman

November 3 @ 7:30 pm - 10:00 pm

The Dep’s resident vegan maven Emily Zimmerman makes a diabolically delicious roast seitan brisket that comes to the table with all the pomp and flourish of a festive holiday dinner. Join her for a plant-based celebration of the autumn harvest and the warm embrace of the return to soul-soothing comfort foods. ----- Sweet Corn & Carrot Bisque with caramelized apples and onions, toasted pumpkin seeds, and sage chiffonade Fennel, Orange & Daikon Salad with preserved lemon aioli Roast Seitan &…

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COOKING CLASS: Gluten Free Fresh Pasta by Nicole Di Nardo

November 4 @ 6:30 pm - 9:00 pm

Let's make fresh gluten free pasta! We'll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients, to dough mixing, kneading, and dusting, as well as machine rolling and hand-shaping…

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TABLE TALK: Lisa Haushofer on Wonder Foods & the History of Healthy Eating

November 5 @ 6:00 pm - 9:00 pm

Eating healthy is important to many of us, but contemporary ideas about what is considered nutritious food have emerged only relatively recently. In a time before calories, vitamins, and nutrients, what foods were considered healthiest, and why, tells a fascinating story about our complicated relationship to what we eat. Historian of nutrition, food, and science Lisa Haushofer explores the fascinating history of healthy eating, from unexpected “Wonder Foods” to bizarre Victorian health fads. ----- Dinner by Len Senater Menu TBC…

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MASTER CLASS: The Art of Cheese Making by Ruth Klahsen

November 8 @ 6:30 pm - 9:00 pm

Discover the fundamentals of home cheese making in this fun and engaging class with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. Participants will learn about the varieties of local milks, as well has how to easily make fresh cheeses like ricotta, paneer, and goat chèvre at home. There will be plenty of opportunity for discussion about the theory and practice of cheese making, such as fundamentals of the cheddaring process, inoculation and aging, as well as recipes, cheese making…

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The Dep + APF Futures Festival ’19 — Futures of Food Roundtable + Dinner

November 9 @ 4:00 pm - 9:00 pm

Food is one of our most fundamental experiences, touching almost every aspect of human endeavor. How we approach feeding ourselves — as individuals, as a culture and as a planet — will be one of the defining challenges of our shared future. Here in Toronto there are a remarkable array of individuals exploring novel approaches to food, and their stories and successes are setting the stage for the Futures of Food. As part of the Association of Professional Futurists' international…

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COOKING CLASS: Vegan Cheese Making 101 by Emily Zimmerman

November 10 @ 6:30 pm - 9:00 pm

Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich, melty cheese. Emily Zimmerman, the Dep’s resident vegan chef, will take you through a series of homemade vegan cheese recipes, from quick rarebit sauce and parmesans to creamy, tangy cultured cheeses. We’ll be using ingredients like cashews, coconut, hemp seeds, tofu, and seaweed, and participants will learn how to make delicious, dairy-free cheeses for any diet, budget, or schedule. There will also be discussion and demonstration…

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COOKING CLASSES: Fun, hands-on culinary workshops

November 11 @ 6:30 pm - 9:00 pm
|Recurring Event (See all)

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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SUPPER CLUB: Island Spice Harvest Supper by Winslow Taylor

November 16 @ 7:30 pm - 10:00 pm

The harvest is a special time of year for farmers around the world; a time to celebrate and be grateful for the bounty of the season's crops. Living in the city distances us from the joys of the harvest, even as more and more people are becoming curious and conscious of where their food comes from. Award-winning chef Winslow Taylor takes this "farm-to-table" inspiration to source local ingredients directly from Ontario farms, producers and farmer's markets for this comforting, seasonal…

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SUPPER CLUBS: Unique Social Dining Experiences

November 23 @ 7:30 pm - 10:30 pm
|Recurring Event (See all)

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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LUNCH & LEARN: Knife Skills with Sonya Gammal

November 25 @ 10:00 am - 1:00 pm

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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