All Supper Clubs and Cooking Classes are on hold until further notice.
Due to COVID-19 The Depanneur is not hosting any in-person events. However we are offering 2 contactless Pick-Up Dinners each week on WED & FRI evenings, as well as Mama Linda’s Filipino Food on SUN, and a few exciting pop-up events.
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 Cooking Classes at The Dep

Past Events › Workshops
Past Events › Workshops
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…
MORE »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…
MORE »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,…
MORE »COOKING CLASS: Making Chocolate Babka by Alissa Kondogiannis
Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet. In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and…
MORE »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…
MORE »COOKING CLASS: Naturally Fermented Pickles by Rebekka Hutton
SOLD OUT! 2nd night added TUE March 10 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…
MORE »LUNCH & LEARN: Mexican Tamales by Erika Araujo
Outside of Mexico, not many people know that on St. Patrick’s day, Mexicans honor the San Patricios, Irish soldiers of the St. Patrick's Brigade who switched sides to fight and die alongside their Catholic Mexican compatriots in the Mexican-American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef Erika Araujo, who will walk you through the traditions and recipes of two classic Mexican dishes associated with this holiday:…
MORE »COOKING CLASS: Mexican Tamales by Erika Araujo
Outside of Mexico, not many people know that on St. Patrick’s day, Mexicans honor the San Patricios, Irish soldiers of the St. Patrick's Brigade who switched sides to fight and die alongside their Catholic Mexican compatriots in the Mexican-American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chef Erika Araujo, who will walk you through the traditions and recipes of two classic Mexican dishes associated with this holiday:…
MORE »MARCH BREAK: Mexican Tamales 4 Kids by Erika Araujo
March Break Cooking Class for Kids Tamales are an essential and ancient Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling, wrapped in corn husks or banana leaves and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico. In this fun March Break class for kids 7-17, Chef Erika Araujo will share recipes and demonstrate how to make 3 kinds of tamales popular around Mexico City: chicken tamales with green…
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