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The Depanneur

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

Past Events

December 2019

TABLE TALK: Iván Wadgymar on The Past and Future of Maize

December 3, 2019 @ 6:00 pm - 9:00 pm

Maize, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by the soulless commodity products flooding the global market. Artisanal producers like Iván Wadgymar are returning to the heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product…

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DROP-IN DINNER: The Bosnian Kitchen by Ksenija Hotic

December 4, 2019 @ 6:00 pm - 9:00 pm

After a too-long hiatus, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture. ----- Trahana  $8 Trahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny, tangy, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt. Sarme & Maslenica  $14 A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a…

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COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic

December 6, 2019 @ 6:30 pm - 9:00 pm

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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SUPPER CLUB: Filipino Kamayan by Maria Lourdes Polotan

December 7, 2019 @ 7:30 pm - 10:00 pm

The Philippines is an archipelago of thousands of islands, with hundreds of unique and distinctive local cultures, along with a complex and multicultural history profoundly influenced by Chinese, Malay, Spanish and American cultures. Kamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served…

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COOKING CLASS: Holiday Preserves by Camilla Wynne

December 8, 2019 @ 12:00 pm - 2:30 pm

Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney), both of which make amazing stocking stuffers, hostess gifts, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You…

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Sold Out

COOKING CLASS: Holiday Preserves by Camilla Wynne

December 8, 2019 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Class Added SUN Dec 8 — 12-2:30pm Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney), both of which make amazing stocking stuffers, hostess gifts, or a pantry arsenal…

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Sold Out

LUNCH AND LEARN: Holiday Preserves by Camilla Wynne

December 9, 2019 @ 10:00 am - 1:00 pm

Join master preserver Camilla Wynne of Preservation Society spread holiday cheer with homemade edible gifts! In this workshop we cover the basics of water bath canning, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one marmalade recipe (such as a Three Citrus-Ginger marmalade) and one chutney (like a Cranberry-Tamarind chutney), both of which make amazing stocking stuffers, hostess gifts, or a pantry arsenal perfect for complementing cheese plates or cozy morning breakfasts. You…

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DROP-IN DINNER: Russian & Jewish by Chef Doris Fin

December 11, 2019 @ 6:00 pm - 9:00 pm

Chef Doris Fin is thrilled to share with you a few of her favourite childhood memories. She has been cooking since the age of seven, travelling the world for over a decade, and learning about various cuisines from various people. Doris loves to share her knowledge and fun personality through her cooking classes, catering, and dinner events. She is currently working on her e-book series Gather Cook Feast, which focuses on inspiring others to return to their kitchens to cook…

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MASTER CLASS: Classic Québécois Tourtière by Sonya Gammal

December 14, 2019 @ 12:00 pm - 2:30 pm

Flash Sale — Save $10 Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef, veal, wild game or even fish, the classic Montreal-style features a blend of pork and beef, mirepoix (finely chopped carrots, celery & onion), potatoes, and a traditional spice blend with hints of nutmeg, cloves and sage. In this hands-on workshop, Chef Sonya Gammal, a tourtière aficionado…

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POP-UP: Truffle & Wild Mushroom Mini Market by Marc Eber

December 14, 2019 @ 3:30 pm - 5:30 pm
|Recurring Event (See all)

An event every week that begins at 3:30 pm on Saturday, repeating until December 22, 2019

Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. His sold-out Truffle Master Class last week was a welcome return to The Dep after many years, and an inspiration to revisit something we had first tried out many years ago: a special Holiday Mushroom Pop-Up where Marc will be selling fresh truffles and wild mushrooms to the public at wholesale prices, often…

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SUPPER CLUB: Joyeux Noël by Chantal Vechambre 

December 14, 2019 @ 7:30 pm - 10:00 pm

Christmas has long been one of the central festivities in French culture, rich with culinary traditions. The Dep is delighted to welcome Chef Chantal Véchambre for a celebration of the Temps des Fêtes, with a selection of authentic French holiday dishes sure to put you in the festive spirit. ----- Amuse Bouche A creamy, savory panna cotta of sweet peas and candied beets; a splash of the iconic colours of the holiday season Salade de Verdures au Foie Gras Christmas salad of…

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COOKING CLASS: The Art of Challah by Alissa Kondogiannis

December 15, 2019 @ 12:00 pm - 2:30 pm

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…

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Sold Out

COOKING CLASS: Holiday Chocolates & Truffles by Emily Zimmerman

December 15, 2019 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Night Added MON Dec 16 Just in time for the holidays, 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 all kinds of fabulous sweets of your own. In this class you’ll learn how to make decadent chocolate truffles as well as delicious…

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Sold Out

LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis

December 16, 2019 @ 10:00 am - 1:00 pm

SOLD OUT! 2nd Date Added: SUN Dec 15, 12-2:30pm 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…

MORE »
Sold Out

COOKING CLASS: Holiday Chocolates & Truffles by Emily Zimmerman

December 16, 2019 @ 6:30 pm - 9:00 pm

Just in time for the holidays, 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 all kinds of fabulous sweets of your own. In this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet, salty,…

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MASTER CLASS: Classic Québécois Tourtière by Sonya Gammal

December 19, 2019 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Date Added SAT Dec 14 — 12-2:30pm Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef, veal, wild game or even fish, the classic Montreal-style features a blend of pork and beef, mirepoix (finely chopped carrots, celery & onion), potatoes, and a traditional spice blend with hints of nutmeg, cloves and sage. In this hands-on workshop, Chef…

MORE »
Sold Out

MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown

December 20, 2019 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Class Added SAT Dec 21 — 12-2:30pm 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…

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Sold Out

MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown

December 21, 2019 @ 12:00 pm - 2:30 pm

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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POP-UP: Truffle & Wild Mushroom Mini Market by Marc Eber

December 21, 2019 @ 3:30 pm - 5:30 pm
|Recurring Event (See all)

An event every week that begins at 3:30 pm on Saturday, repeating until December 22, 2019

Over the last decade, Marc Eber of Marc's Mushrooms has become the premiere supplier of wild mushrooms, foraged ingredients and high-quality imported truffles to Toronto's restaurant chefs. His sold-out Truffle Master Class last week was a welcome return to The Dep after many years, and an inspiration to revisit something we had first tried out many years ago: a special Holiday Mushroom Pop-Up where Marc will be selling fresh truffles and wild mushrooms to the public at wholesale prices, often…

MORE »

CLOSED

December 22, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

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CLOSED

December 23, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 24, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 25, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 26, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 27, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 28, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 29, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 30, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

December 31, 2019
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

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January 2020

CLOSED

January 1
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 2
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 3
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 4
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 5
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 6
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 7
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 8
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 9
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 10
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

MORE »

CLOSED

January 11
|Recurring Event (See all)

An event every day that begins at 12:00 am, repeating until January 11, 2020

The Dep will be closed from Dec 22–Jan 11 There will be no Weekend Brunch in December Stay tuned for an exciting new brunch coming in January! Sign up for our newsletter for first dibs on all our amazing 2020 events.

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Sold Out

COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman

January 12 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Night Added MON Jan 13 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,…

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COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman

January 13 @ 6:30 pm - 9:00 pm

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 Zimmerman will share various techniques including manipulating…

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DROP-IN DINNER: Memories of Jamaica by Mary Freij

January 15 @ 6:00 pm - 9:00 pm

Jamaica is a favourite getaway for Chef Mary Freij; the lingering memories of curry and jerk spices help keep the spirit warm as we head into the Canadian winter. Tonight she prepares some of her favourite dishes from her trips to give us all a little taste of island sunshine. ----- Stuffed Johnny Cakes $5 2 fluffy fried wheat dumplings stuffed with curried veggies and served with a white "Jamaican Ranch" aioli with thyme, garlic, & chili. Jerk Chicken with…

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Sold Out

MASTER CLASS — Mozzarella & Burrata by Chef Luciano Schipano

January 17 @ 6:30 pm - 9:00 pm

SOLD OUT! 2nd Night Added FRI Jan 31 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…

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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

January 18 @ 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 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: Boeuf Bourguignon by Dali Chehimi

January 18 @ 7:30 pm - 10:00 pm

Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef, aromatic vegetables, herbs, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen, including authentic boeuf bourguignon, the dish Julia Child once called "certainly one of the most delicious beef dishes concocted by man". Calamari Provençal Tender squid in…

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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

January 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 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…

MORE »
Sold Out

COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown

January 19 @ 6:30 pm - 9:00 pm

SOLD OUT! 3rd Night Added TUE Jan 21 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,…

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Sold Out

LUNCH & LEARN: Indian Treats — Samosas & Naan by Jaina Kapadia

January 20 @ 10:00 am - 1:00 pm

Join Jaina Kapadia for an exploration of some of the most popular Indian treats - crispy Samosas and fresh Naan! You'll start with a hands-on demonstration of one of the most beloved Indian flatbreads - the pillowy naan! Using simple ingredients, you will create a quick yeasted dough, and learn how to roll and shape a naan. There will be options to make a few variations, including garlic-herb, and stuffed naans. Next up, you'll be making Samosas; after quick demo…

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Sold Out

COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown

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

SOLD OUT! 3rd Night Added TUE Jan 21 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,…

MORE »
Sold Out

COOKING CLASS: Mastering the Instant Pot by Carole Nelson Brown

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

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…

MORE »

DROP-IN DINNER: Latin-American Comfort Food by Mirelle Blassnig

January 22 @ 6:00 pm - 9:00 pm

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

January 25 @ 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 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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Sold Out

SUPPER CLUB: Where Poland & Ukraine Meet by Maria Rozynska

January 25 @ 7:30 pm - 10:30 pm

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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

January 26 @ 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 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…

MORE »
Sold Out

COOKING CLASS: Intro to Gut Health by Keisha Luke

January 26 @ 6:30 pm - 9:00 pm

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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Sold Out

LUNCH & LEARN: Winter Soups with Chef Doris Fin

January 27 @ 10:00 am - 1:00 pm

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…

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Sold Out

COOKING CLASS: Intro to Gut Health by Keisha Luke

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

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

January 29 @ 6:00 pm - 9:00 pm

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

January 31 @ 6:30 pm - 9:00 pm

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…

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February 2020

POP-UP: Día de la Candelaria — Tamale Brunch by Erika Araujo

February 1 @ 10:00 am - 2:00 pm
|Recurring Event (See all)

One event on February 2, 2020 at 10:00 am

SAT & SUN Feb 1-2 ONLY! Mama Linda's Filipino Brunch returns Feb 8 ----- In Mexico, Christmas interconnects with many other festivities and traditions. In early January, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread, and whoever gets the…

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SUPPER CLUB: Anatolian & Ottoman by Tuba Tunç

February 1 @ 7:30 pm - 10:00 pm

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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POP-UP: Día de la Candelaria — Tamale Brunch by Erika Araujo

February 2 @ 10:00 am - 2:00 pm
|Recurring Event (See all)

One event on February 2, 2020 at 10:00 am

SAT & SUN Feb 1-2 ONLY! Mama Linda's Filipino Brunch returns Feb 8 ----- In Mexico, Christmas interconnects with many other festivities and traditions. In early January, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread, and whoever gets the…

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Sold Out

COOKING CLASS: Sourdough Bread by Sonya Gammal

February 2 @ 6:30 pm - 9:00 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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Sold Out

LUNCH & LEARN: Sourdough Bread by Sonya Gammal

February 3 @ 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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Sold Out

COOKING CLASS: Sourdough Bread by Sonya Gammal

February 3 @ 6:30 pm - 9:00 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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TABLE TALK: Grayson Bass on Farm to Family

February 4 @ 6:00 pm - 9:00 pm

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

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

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.…

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Protected: CLOSED FOR PRIVATE FUNCTION

SUPPER CLUB: Modern Peruvian by Carole Nelson Brown The Depanneur and The Yum Yum Factor are hosting an invitation-only cannabis-infused dinner; dishes will be expertly paired and precisely infused by talented chef, food blogger, and cannabis cuisine journalist Carole Nelson Brown. 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…

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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 8 @ 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 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: Modern Peruvian by Carole Nelson Brown

February 8 @ 7:30 pm - 10:00 pm

“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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 9 @ 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 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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Sold Out

COOKING CLASS: Moroccan Tagine by Dali Chehimi

February 9 @ 6:30 pm - 9:00 pm

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

February 10 @ 10:00 am - 1:00 pm

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…

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COOKING CLASS: Moroccan Tagine by Dali Chehimi

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

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…

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Sold Out

COOKING CLASS: Moroccan Tagine by Dali Chehimi

February 11 @ 6:30 pm - 9:00 pm

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 DINNER: The Bosnian Kitchen by Ksenija Hotic

February 12 @ 6:00 pm - 9:00 pm

After a too-long hiatus, The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for another fantastic foray into the heart of Bosnian cuisine and culture. ----- Trahana  $8 Trahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny, tangy, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt. Sarme & Maslenica  $14 A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a…

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Valentine’s Day SUPPER CLUB: Love Is Garbage by Mikiki

February 14 @ 7:30 pm - 10:30 pm

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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 15 @ 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 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: La Saint-Valentin by Chantal Véchambre

February 15 @ 7:30 pm - 10:30 pm

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

February 16 @ 10:00 am - 4:00 pm

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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 16 @ 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 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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COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman

February 16 @ 6:30 pm - 9:00 pm

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

February 17 @ 10:00 am - 1:00 pm

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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Sold Out

COOKING CLASS: Valentine’s Day Chocolates & Truffles by Emily Zimmerman

February 17 @ 6:30 pm - 9:00 pm

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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NEWCOMER KITCHEN: Fun with Falafel Workshop

February 18 @ 6:00 pm - 8:00 pm

Over the last four years, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. Recently Newcomer Kitchen received funding to do a new "Willing to Work" program in which a diverse group of newcomer women participate in a variety of food-entrepreneurship activities. The women from this program are excited to present their first public workshop: an interactive, hands-on cooking class called Fun with Falafel. In this workshop you…

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DROP-IN DINNER: Indonesian Flavours by Elita Rocka

February 19 @ 6:00 pm - 9:00 pm

With more than 17,000 islands populated by more than 300 different ethnic groups, Indonesian cuisine has incredible breadth, depth and variety. Home of the original "Spice Islands", Indonesia has been a culinary destination for centuries, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian, Chinese, Arabic, Thai and Dutch influences. Indonesian food boasts many unique flavours, textures and ingredients worth exploring, and tonight Javanese Chef Elita Rocka shares a few distinctive and…

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CLOSED for a Private Event

February 20
|Recurring Event (See all)

An event every week that begins at 12:00 am on Thursday, repeating until March 27, 2020

One event on February 25, 2020 at 12:00 am

One event on February 28, 2020 at 12:00 am

One event on March 21, 2020 at 12:00 am

One event on April 3, 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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Sold Out

MASTER CLASS: Japanese Soba Master Class by Ted Iizuka

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

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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 22 @ 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 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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Sold Out

SUPPER CLUB: Guangxi Home Cooking by Cheng Feng

February 22 @ 7:30 pm - 10:00 pm

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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BRUNCH: Mama Linda’s Filipino Brunch by Maria Polotan

February 23 @ 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 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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Sold Out

COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne

February 23 @ 6:30 pm - 9:00 pm

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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Sold Out

LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis

February 24 @ 10:00 am - 1:00 pm

SOLD OUT — 2nd Class Added 2-5pm 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…

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COOKING CLASS: The Art of Challah by Alissa Kondogiannis

February 24 @ 2:00 pm - 5:00 pm

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…

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Sold Out

COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne

February 24 @ 6:30 pm - 9:00 pm

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…

MORE »

CLOSED for a Private Event

February 25
|Recurring Event (See all)

An event every week that begins at 12:00 am on Thursday, repeating until March 27, 2020

One event on February 25, 2020 at 12:00 am

One event on February 28, 2020 at 12:00 am

One event on March 21, 2020 at 12:00 am

One event on April 3, 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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DROP-IN DINNER: Borscht, Pierogies & Pączki by Maria Rozynska

February 26 @ 6:00 pm - 9:00 pm

Pierogies; can one really improve on the perfect winter comfort food? Turns out, yes... Add some delicious, warm borscht with mushroom dumplings, and fresh paczki, puffy round Polish donuts stuffed with jam, and you've got yourself a spectacular Polish feast that keep you warm all the way home. ---- Borscht $5 Flavourful, slightly sweet beet and cabbage soup served over uszka — ear-shaped, mushroom-filled dumplings. Pierogies Snack $6 5 pierogies: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese; pan-fried or boiled, with a…

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CLOSED for a Private Event

February 27
|Recurring Event (See all)

An event every week that begins at 12:00 am on Thursday, repeating until March 27, 2020

One event on February 25, 2020 at 12:00 am

One event on February 28, 2020 at 12:00 am

One event on March 21, 2020 at 12:00 am

One event on April 3, 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…

MORE »

CLOSED for a Private Event

February 28
|Recurring Event (See all)

An event every week that begins at 12:00 am on Thursday, repeating until March 27, 2020

One event on February 25, 2020 at 12:00 am

One event on February 28, 2020 at 12:00 am

One event on March 21, 2020 at 12:00 am

One event on April 3, 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…

MORE »
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