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 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.
NEW! Lunch & Learn weekday workshops at The Depanneur
A whole new way to lunch! The Dep is launching a new Lunch & Learn workshops series on Mondays & Fridays featuring some of our most popular classes — and a few new ones! These classes run from 10am-1pm and include lunch.
Upcoming Workshops at The Dep
Upcoming Events › Workshops
February 2020
MASTER CLASS: Japanese Soba Master Class by Ted Iizuka
Noodles are an iconic part of Japanese cuisine and culture. Ramen, with its bold, loud flavours is like a crowded street corner in Tokyo’s Shinjuku, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka, Canada’s only Soba Master, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. Soba was originally a working…
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COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
SOLD OUT — 2nd Night Added MON Feb 24 Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous, shelf-stable preserves. This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade…
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LUNCH & LEARN: The Art of Challah by Alissa Kondogiannis
Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out…
MORE »COOKING CLASS: Marmalade & Grapefruit Supremes by Camilla Wynne
Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus fruits into gorgeous, shelf-stable preserves. This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup, as well…
MORE »March 2020
MASTER CLASS: Advanced Plating Techniques by Daniel Holloway
In the fiercely competitive world of fine dining — and more recently, Instagram — accomplished chefs know that people don’t just eat with their mouths; first they eat with their eyes. Beautiful plates are meticulously constructed works miniature sculptures that meld creativity, composition, and colour with flavour, texture and technique. Join Executive Chef Daniel Holloway of Urban Acorn as he guides you through the art and science of sophisticated modern plating techniques. This hands-on class will cover a broad range of topics…
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LUNCH & LEARN: Bosnian Cabbage Rolls by Ksenija Hotic
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you that these are the best I have ever tasted! A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a mix of…
MORE »COOKING CLASS: Bosnian Cabbage Rolls by Ksenija Hotic
The Dep is excited to welcome Ksenija “The Boz” Hotic back to our kitchen for a fantastic foray into the heart of Bosnian cuisine and culture. This fun, hands-on class will focus on sarme (cabbage rolls)— pickled cabbage leaves stuffed with meat, rice and spices. Ed — As someone of Eastern European descent, I can tell you that these are the best I have ever tasted! A classic dish across the Balkans, Bosnian cabbage rolls (Sarme) are stuffed with a mix of…
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MASTER CLASS: Intro to Japanese Tea Ceremony by Momo Yoshida
Join Momo Yoshida, the founder of Momo Tea, on a journey into the world of Japanese tea. In this fun, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea, including Sencha, Hojicha, Genmaicha, Gyokuro, and Matcha. There will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions, while Momo gives a tea brewing demonstration,…
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COOKING CLASS: Kombucha by Rebekka Hutton
Kombucha is a cultured and fermented tea that with the help of a SCOBY — a symbiotic community of bacteria and yeast — becomes tangy, lightly sparkling, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings, sugar levels, and carbonation of this exceptionally healthy beverage. As a bonus, you save money and can drink more kombucha! In this hands-on class, Rebekka Hutton of Alchemy Pickle will walk you through…
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COOKING CLASS: Naturally Fermented Pickles by Rebekka Hutton
Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. Through the process known as process lacto-fermentation, these probiotic bacteria naturally preserve the ferments and provide the familiar sour taste of sauerkraut and sour pickles. These living cultures enhance the nutritional profile of the ingredients while retaining vitamins and digestive enzymes since no heat or vinegar is used. In this hands-on workshop we will cover all of your pickle and…
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