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
Past Events › Workshops
September 2019
OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 ----- Morning (10am-1pm) & Afternoon (2-5pm) Sessions Available Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeated brioche dough, to the techniques of butter lamination that creates…
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COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman
SOLD OUT! 2nd Night Added MON Sep 30 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,…
MORE »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,…
MORE »October 2019
TFFF — Lunch & Learn with Urban Acorn
Presented in partnership with the Toronto Food Film Festival Join Chef Daniel Holloway of Urban Acorn for a sustainable plant-based workshop and meal. Holloway aims to highlight the power of sustainability by featuring vegan recipes with seasonal ingredients, which uses a by-product called aquafaba (chickpea water). When you arrive you'll be greeted with a hummus snack. Participants will learn to make the following; Lunch Autumn Squash Bake with Walnut and Oat Crumb with Plum Creme Dessert Ginger Spice Cake with…
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TFFF — Handmade Pasta Workshop + Supper Club with Nicole Di Nardo
Presented in partnership with the Toronto Food Film Festival Join Nicole Di Nardo at the Toronto Food Film Fest for a fun, hands-on stuffed pasta making class; followed by a supper club! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then, working the dough into the classic tortellini shape you’ll stuff the pasta with — pork, chicken and ricotta — learning a variety of techniques for making beautiful stuffed pasta. Next,…
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COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
SOLD OUT! 2nd Night Added MON Oct 7 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.…
MORE »COOKING CLASS: Fall Pickles and Chutney by Camilla Wynne
SOLD OUT! 3rd Night Added TUE Oct 8 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.…
MORE »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 CLASS: Thanksgiving Syrian Brunch with Newcomer Kitchen
[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
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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