BEGIN:VCALENDAR VERSION:2.0 PRODID:-//NOW Toronto - ECPv6.17.4.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:NOW Toronto X-ORIGINAL-URL:https://nowtoronto.com X-WR-CALDESC:Events for NOW Toronto REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260718T183000 DTEND;TZID=America/Toronto:20260718T193000 DTSTAMP:20260707T130104Z CREATED:20260707T130104Z LAST-MODIFIED:20260707T130104Z UID:10478312-1784399400-1784403000@nowtoronto.com SUMMARY:Dakshin Diaries of South India with Kasturi & Deepthy of BiteBox DESCRIPTION:Dakshin Diaries is a curated BiteBox experience from Tales & Tiffin Supper Club that takes guests on a journey across South India in the form of a multi-course extravaganza of creative small plates that both honor classic roots and playfully incorporate contemporary elements. \nEach dish represents a different region of South India\, reimagined into elegant\, bite-sized formats that balance authenticity with modern presentation. Rooted in storytelling and thoughtful curation\, this story of South India brings together diverse flavors\, textures\, and traditions into a seamless\, immersive tasting experience. \nMENU \nKal Dosa Canapé with Mushroom Chukka & Curry Leaf Oil (Tamil Nadu)Soft mini kal dosa (a thicker\, softer\, and spongier variant of a plain dosa with crisp edges) topped with peppery mushroom and fennel chukka (a dry-roasted curry) with curry leaves — earthy\, bold\, and deeply comforting. \nMalabar Vegetable Tartlet with Coconut Cream (Kerala)A delicate tart filled with coconut-laced carrots\, green beans\, potatoes and peas. Mild\, aromatic\, and beautifully balanced. Inspired by Kerala’s famous vegetable stews. \nMini Mangalore Bun Sliders with Coconut Chutney (Karnataka)Light\, fluffy buns with a hint of sweetness and notes of banana\, paired with a savory chutney made from coconut\, green chiles and a blend of spices. \nKaaram Poli Coins with Green Chile & Coconut Filling (Andhra Pradesh)Soft poli discs (unique flatbreads related to paratha\, but softer and more delicate) layered with a fiery green chile chana dhal (chick pea curry) and coconut filling. Kaaram refers to a higher spice/heat level typical of Andhra Pradesh. Bold\, vibrant\, and unexpected. \nShikampuri Kebab Bites with Mint Chutney (Telangana)Golden kebabs with a creamy center. Shikampuri refers to a style of stuffed kabob with a rich filling. In this vegetarian version\, chana dhal (chick pea curry) and paneer take centre stage while a light\, yogurt sauce completes the signature creamy contrast to the outer crisp layers. Rich\, indulgent\, and deeply satisfying. \nMini Orange Rolls with Citrus Glaze (Pondicherry)Soft\, fragrant yeast-based rolls (not unlike brioche) infused with orange zest and finished with a light citrus glaze. A bright\, refreshing end to the meal with a French touch that honor’s that country’s love of pairing enriched dough with a delicate glaze. \n—-Tales & Tiffin is a curated supper club experience that brings together food\, storytelling\, and culture in an intimate\, thoughtfully designed setting. Each event is built around a unique theme\, blending regional flavors\, personal narratives\, and immersive dining to create moments that go beyond just a meal. Hosted by Kasturi Vishal and Deepthy Suresh\, Tales & Tiffin is rooted in the idea of connection where guests don’t just dine\, but experience\, engage\, and remember. \nBiteBox is an extension of this philosophy and a modern\, curated approach to Indian hosting. It reimagines traditional dishes into elegant\, bite-sized portions that are beautifully presented\, easy to serve\, and designed for social gatherings. Each BiteBox menu is crafted with intention\, balancing flavor\, texture\, and storytelling\, allowing guests to explore a diverse range of dishes in a seamless\, elevated format.*Note: The menu is entirely Vegan except for eggs in the dessert course. URL:https://nowtoronto.com/event/dakshin-diaries-of-south-india-with-kasturi-deepthy-of-bitebox/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/dakshin-diaries-of-south-india-with-kasturi-deepthy-of-bitebox.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260531T183000 DTEND;TZID=America/Toronto:20260531T193000 DTSTAMP:20260531T130017Z CREATED:20260531T130017Z LAST-MODIFIED:20260531T130017Z UID:10387694-1780252200-1780255800@nowtoronto.com SUMMARY:Flavours of Kurdistan by Lara Haris DESCRIPTION:Kurdish culture spans across the mountainous regions of several modern states\, including parts of Turkey\, Syria\, Iran and Iraq. This vast geographic region\, known as Kurdistan\, shares common language\, rich traditions\, vibrant celebrations\, and a distinctive cuisine which roots Kurdish people around the world though a strong sense of identity\, community\, and connection to a majestic landscape. Tonight Lara Haris prepares a traditional Kurdish meal for the Depanneur\, an invitation to discover and savour a cuisine rarely seen in Toronto. \nIn Lara’s words: \n“Back home in Kurdistan\, big family gatherings are a way of life. Almost every week\, friends and relatives come together around one table to share a huge homemade feast filled with everyone’s favourite dishes. Food has always been our way of connecting\, celebrating\, and showing love. \nSince moving to Canada\, I’ve really missed those big gatherings\, so I’ve made it a tradition to recreate them here by cooking for my friends and bringing people together around the table. Food is my love language\, and nothing makes me happier than watching people enjoy a meal I’ve made. \nI’m very passionate about introducing Kurdish cuisine\, especially dishes from Slemani (a regoinal capital in Northeaster Iraq) to new people. Kurdish food isn’t very well known in Toronto\, and it can be almost impossible to find truly authentic flavours. That’s why I’m so excited for this event. I can’t wait for everyone to experience these dishes\, try something new\, and hopefully fall in love with Kurdish cuisine.” \n—–In keeping with Kurdish tradition and a cultural emphasis on sharing and generosity\, all dishes are served together with soft pita for scooping\, dipping\, and passing around the table\, along with fresh greens\, herbs\, and a chilled yogurt drink. \nShftaTender\, aromatic ground beef kebabs (grilled or fried patties)\, seasoned with parsley\, garlic\, onion\, tomato\, pepper\, paprika\, cumin\, and coriander. \nTapsiA beloved home-style tray bake of layered eggplant\, potatoes\, tomatoes\, onions\, and peppers\, slow-cooked in a rich tomato sauce until everything becomes soft\, savoury\, and deeply comforting. \nYapraxy GalamewThese Kurdish grape leaf *dolma* (stuffed rolls) are a dish that signals spring and celebration. Grape leaves are wrapped around rice and fragrant herbs\, gently cooked until soft and deeply flavourful\, then topped with fava beans. \nFresh Herbs & GreensAn essential part of the Kurdish table. Crisp herbs and vegetables that add brightness and contrast\, meant to be enjoyed with every dish. It’s a selection of whatever is fresh and in season\, like mint\, cilantro\, parsley\, along with green onions and sliced lemons. \nAyranAn ice-cold yogurt beverage with mint; the essential drink that refreshes the palate\, and beautifully complements and elevates the flavours of the dishes. \nTurtaA comforting sweet treat made with layers of biscuits covered in rich cocoa pudding and finished with a generous topping of coconut flakes. \n—–Lara Haris is currently a student at the University of Toronto studying Biology and Psychology. Outside of school\, painting and cooking are her two favourite creative outlets. \n—–Every weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. @thedepanneur URL:https://nowtoronto.com/event/flavours-of-kurdistan-by-lara-haris/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/flavours-of-kurdistan-by-lara-haris.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260531T120000 DTEND;TZID=America/Toronto:20260531T130000 DTSTAMP:20260531T130016Z CREATED:20260531T130016Z LAST-MODIFIED:20260531T130016Z UID:10387667-1780228800-1780232400@nowtoronto.com SUMMARY:Plant-Based Moroccan Cooking by Salma Boudina DESCRIPTION:Join Salma Boudina for a delicious introduction to the the vibrant world of vegetarian Moroccan cuisine. We begin with adas\, a beloved Moroccan dish of lentils gently simmered with onion\, tomatoes\, and a fragrant blend of authentic spices\, a comforting staple found in homes across the country. You’ll also prepare tender carrots (khizzou) dressed with chermoula\, a spicy\, tangy and aromatic North African condiment of of herbs\, garlic\, and spices that brings bold character to every bite. \nThen there is chlada dyal btata\, a rustic potato salad with garlic and parsley\, and extra virgin olive oil — simple\, hearty\, and full of flavour. Freshness takes centre stage with chlada dyal lkhyar w maticha — an iconic tomato and cucumber salad that one would find on every Moroccan table — bright and juicy\, simply dressed to highlight the quality of each ingredient. \nTo finish\, we’ll prepare roz bal hlib\, a delicate non-dairy rice pudding infused with orange blossom water\, offering a creamy texture and a beautifully floral aroma that lingers softly\, the perfect sweet ending. Join us for a fun\, hands-on cooking experience where every dish reflects the warmth and rich flavours of Moroccan tradition \nNote: This meal is vegan \nBOOK NOW! – https://thedepanneur.ca/products/cooking-class-plant-based-moroccan-cooking-by-salma-boudina—– \nSalma Boudina is passionate about preserving and sharing the rich heritage of Moroccan cuisine. She has spent years collecting grandmothers’ recipes and capturing the techniques and secrets behind traditional dishes\, knowledge that is often passed down orally from one generation to the next. With a background in Hospitality Management and a deep appreciation for cultural traditions\, Salma approaches cooking as both a craft and a form of storytelling. Through her workshops\, Salma aims to make traditional Moroccan cooking accessible and approachable\, helping participants build confidence in the kitchen while connecting to the history and meaning behind each dish.—– \nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur URL:https://nowtoronto.com/event/plant-based-moroccan-cooking-by-salma-boudina/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/plant-based-moroccan-cooking-by-salma-boudina.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260530T183000 DTEND;TZID=America/Toronto:20260530T193000 DTSTAMP:20260530T130023Z CREATED:20260530T130023Z LAST-MODIFIED:20260530T130023Z UID:10385436-1780165800-1780169400@nowtoronto.com SUMMARY:Spring in Thessaloniki with Andania Greek Goods DESCRIPTION:Thessaloniki is widely considered to be the gastronomic capital of Greece\, celebrated for a culinary identity that blends traditional Greek flavors with rich Ottoman\, Jewish\, and Armenian influences. This “melting pot” heritage is most evident in the city’s obsession with mezes (small plates)\, grilled meats\, fresh breads\, abundant pastries and strong coffee. \nAdditionally\, it stands out for a more liberal use of spices compared to much of the Mediterranean as a result of historical occupations and proximity to trade routes. Get ready to soak up the vibes of Spring in Thessaloniki! This in-person event is all about enjoying the beautiful season with great company\, tasty treats\, and loads of fun. The true taste of Greece is finally here\, opa! \nMENU \nMezedes \nThe meal begins with some meze of Kalamata olives\, Zesty Feta dip with Pita bread and Phyllo pies (stuffed phyllo pastries with cheese and spinach varieties). \nSalata \nGreeks always have a salad at the table and a Spring Salad of Romaine hearts\, scallions\, dill and tangy vinaigrette will refresh your palate and whet your appetite for the next course. \nSoutzoukakia Smyrneika with Rice Pilaf \nThessaloniki’s food culture is greatly influenced by the Greeks of Asia-Minor who resettled in the region. Soutzoukakia Smyrneika are an expression of this influence. Oval-shaped beef meatballs simmered in an aromatic tomato sauce spiked with cumin and cinnamon\, then served on top of a savoury pilaf of herbed rice. \nFeta Cheesecake with Sour Cherry ‘Spoon Sweet’ \nThessaloniki also boasts pastry shops on nearly every block to satiate the collective love of sweets. One will find a combination of traditional pastries as well as some with modern twists. Dinner will end with a cheesecake spiked with feta cheese and topped with sour cherry spoon sweet (a range of fruit preserves symbolizing hospitality throughout Greece\, Cyprus and the Balkans). \n—- \nPeter Minaki is a proud Greek Canadian and the creator of the popular Kalofagas – Greek Food & Beyond food blog. Kalofagas is the Greek word for “gourmet”. \nPeter started the Kalofagas blog because he wanted to introduce the world to the delicious depths of Greek cuisine. Known for adding twists to his recipes\, Peter balances his posts between traditional\, modernized and his own unique recipes. Gathering inspiration from his yearly trips to Greece\, Peter endlessly promotes the diversity of Greek cuisine. Living in Toronto and having a curious spirit\, he refers to himself as “a tourist in his own town”. He welcomes every opportunity to try new foods and different cuisines. \n@kalofagas \nwww.kalofagas.ca \nAndania Imported Greek Goods is the proud sponsor of this event. Every dish features products that the company imports from Greece for all Canadians to enjoy. We will have some of these products available for purchase at the event! \n@andaniagreekgoods URL:https://nowtoronto.com/event/spring-in-thessaloniki-with-andania-greek-goods/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/spring-in-thessaloniki-with-andania-greek-goods.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260530T120000 DTEND;TZID=America/Toronto:20260530T130000 DTSTAMP:20260530T130020Z CREATED:20260530T130020Z LAST-MODIFIED:20260530T130020Z UID:10385414-1780142400-1780146000@nowtoronto.com SUMMARY:Doing Meal Prep Right by Adelaide Page DESCRIPTION:There is a better way to do meal prep! \nYou can get all the benefits of meal prepping — saving lots of time\, money\, and effort while eating fresh\, healthy\, homemade food — and not have to eat the same thing all week! This class focuses on meal prep in a smarter way: prepping components you can mix and match throughout the week. \nIn this class\, you’ll prepare: \n3 proteins: pulled chicken\, korean BBQ glazed bacon\, soft boiled eggs2 condiments: scallion aioli & rich chicken gravy1 hearty salad: full of beans\, arugula and fresh herbs1 stock: made from the chicken carcass and used in the gravy and rice1 grain: cooked in the homemade stock for extra nutrients3 garnishes: crispy chicken skins for crunch\, chopped parsley for freshness\, and chopped green onion for a little kickStarting with just a handful of affordable\, easy-to-find ingredients\, you’ll learn how to quickly prepare versatile components that give you the flexibility to build 4-6+ different meals throughout the week\, from salads and sandwiches to soups and satisfying entrees. You can choose which combinations you’d like to try during the class\, and you’ll take the rest home in reusable containers.—- \nAdelaide Page was born and raised on Toronto Island in a family with no other option but to have home cooked meals every night. Her family is full of excellent cooks who both inspired and spoiled her with amazing food her whole life. Adelaide is a private chef for a local Toronto business\, she spends most days cooking breakfast & dessert for both new and returning clients. She loves to create crowd pleasing dishes that incorporate seasonal and sustainable ingredients. Beautiful presentation is always a must and following trends keeps it fun and exciting! @adelaidepage URL:https://nowtoronto.com/event/doing-meal-prep-right-by-adelaide-page/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/doing-meal-prep-right-by-adelaide-page.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260524T183000 DTEND;TZID=America/Toronto:20260524T210000 DTSTAMP:20260525T130017Z CREATED:20260525T130017Z LAST-MODIFIED:20260525T130017Z UID:10374089-1779647400-1779656400@nowtoronto.com SUMMARY:Flavours of Apulia by Erica Foffi DESCRIPTION:Puglia is one of Italy’s most vibrant and beloved food regions\, shaped by olive groves\, wheat fields\, and a long tradition of simple\, deeply satisfying cooking. Known for bold flavours and rustic dishes inspired by the sun and the sea\, meals here are built around a few good ingredients\, shared slowly and generously. \nThis seated supper club brings the flavours of Southern Italy to the table\, with a menu inspired by everyday Apulian cooking and the relaxed rhythm of a traditional Sunday lunch. \nAntipastiThe meal begins with a selection inspired by the everyday table of Southern Italy. Focaccia Barese\, soft and fragrant\, served alongside burrata bruschetta\, taralli\, grilled vegetables\, sun-dried tomatoes\, and olives\, simple\, rustic flavours meant to be shared and enjoyed slowly. \nPrimoOrecchiette con cime di rapa\, the most iconic dish of Puglia. Hand-shaped pasta paired with tender rapini\, prepared in the traditional way\, balancing bitterness\, olive oil\, and depth of flavour. *Note: cime di rapa are seasoned with anchovy paste\, therefore this dish is not vegetarian. Please specify any dietary restrictions or allergies when booking. \nOrecchiette alla Barese\, a true Sunday lunch staple in Puglia\, topped with a slow-cooked tomato sauce and tender mixed meats. \nSecondoGrigliata mista pugliese\, featuring Bombette pugliesi\, juicy stuffed meat rolls cooked until tender and full of flavour\, along with sausages\, a beloved regional specialty and a highlight of Apulian home cooking. \nDessertTo finish\, sporcamuss\, a classic Apulian pastry filled with cream\, light and indulgent\, and the perfect sweet ending to the meal. \n—- \nErica Foffi was born and raised in Rome\, where desserts were simple\, seasonal\, and meant to be shared. Her classes are welcoming\, hands-on\, and rooted in Italian tradition\, with a focus on technique\, flavour\, and the joy of cooking together. \n@cookingwitherica_ | ericaitaliancooking.wixsite.com URL:https://nowtoronto.com/event/flavours-of-apulia-by-erica-foffi/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/02/flavours-of-apulia-by-erica-foffi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260523T183000 DTEND;TZID=America/Toronto:20260523T193000 DTSTAMP:20260523T130029Z CREATED:20260523T130029Z LAST-MODIFIED:20260523T130029Z UID:10369350-1779561000-1779564600@nowtoronto.com SUMMARY:Indigenous Food Lab by Chef Taylor Parker DESCRIPTION:The Depanneur is proud to host the Indigenous Food Lab\, a monthly residency with Chef Taylor Parker. It is designed as space to consider the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment with a Canadian concept of terroir – the flavour of a place — and help rediscover and redefine what Indigenous food means today. \nChef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients native to Ontario. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of a veteran chef. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n—– \nBOOK NOW!https://thedepanneur.ca/products/supper-club-indigenous-food-lab-by-chef-taylor-parker-may23—–Chef Taylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/indigenous-food-lab-by-chef-taylor-parker-7/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/indigenous-food-lab-by-chef-taylor-parker.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260523T120000 DTEND;TZID=America/Toronto:20260523T130000 DTSTAMP:20260523T130027Z CREATED:20260523T130027Z LAST-MODIFIED:20260523T130027Z UID:10369329-1779537600-1779541200@nowtoronto.com SUMMARY:Coloured Pastas by Anthony Sestito DESCRIPTION:This hands-on class explores the colourful\, creative side of pasta making\, focusing on the use of natural ingredients to enhance fresh pasta dough. Participants will learn how traditional Italian techniques used to produce visually striking pastas without artificial additives\, using ingredients such as beet\, spinach\, turmeric\, and other natural colourants. \nThe experience begins with preparing multiple doughs\, each coloured using natural ingredients. Guests will learn how different additions affect hydration\, texture\, and elasticity\, and how to properly adjust dough to maintain consistency across colours. From there\, the class moves into shaping and design techniques. Guests will work with multiple doughs to create: striped pastas (rigati / laminati styles)\, bi-colour and layered doughs\, marbled and patterned sheets\, and decorative cuts and shapes that showcase colour contrast. \nParticular attention is given to layering\, alignment\, and rolling techniques to ensure clean\, defined patterns and consistent results. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \nThe class includes a selection of antipasto & charcuterie to graze and concludes with a light meal of the finished pastas prepared simply — such as with butter\, Parmigiano\, or light sauces — allowing the colours\, textures\, and craftsmanship to remain the focus.—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_ URL:https://nowtoronto.com/event/coloured-pastas-by-anthony-sestito/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/coloured-pastas-by-anthony-sestito.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260522T183000 DTEND;TZID=America/Toronto:20260522T193000 DTSTAMP:20260522T130015Z CREATED:20260522T130015Z LAST-MODIFIED:20260522T130015Z UID:10367522-1779474600-1779478200@nowtoronto.com SUMMARY:Discovering Wild Foods with Seth Goering DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.What does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. But it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for. \nFor this Masterclass\, Seth Goering from Forbes Wild Foods will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Seth will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species. \nSpring Edition:Plants: Ramps (aka wild leeks)\, Fiddleheads (aka ostrich fern tips)Mushrooms: Fresh MorelsPreserves: Milkweed Pods\, Ox-Eye Daisy CapersBerries: Saskatoon Berry\, ElderberrySeaweed: Salicornia (aka sea asparagus)Trees & Syrups: Birch\, Haskap\, Balsam\, Spruce\, Cedar(Exact items will depend on availability) \nIn addition to being able to sample and learn about these unique local ingredients\, a delicious tasting menu has been prepared by Chef Taylor Parker\, the man behind the Dep’s popular Indigenous Food Lab dinner series. This offers a fabulous opportunity to experience the versatility of these rare flavours — a real connection to our Canadian landscape. There will also be a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered.—– \nFor more than two decades Forbes Wild Foods has been striving to make wild foraged native foodstuffs available to a broader Canadian audience. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. @forbeswildfoods \nSeth Goering is a city kid who went into the woods one day and never fully left. He has been lucky enough to work with Jonathon Forbes and the other fantastic members of the Forbes Wild Foods team for over 22 years. Foraging the woods and wilds of southern Ontario has offered the opportunity to try a wide range of hyper-local foraged delicacies\, and the network of foragers means he has been lucky enough to taste wild treats from the far edges of Canada and many places in between. Between time spent learning to identify\, sustainably harvest and prepare a variety of unusual wild crafted delicacies he has also become a fixture on the local Farmer’s Market scene. \n—–The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.@thedepanneur URL:https://nowtoronto.com/event/discovering-wild-foods-with-seth-goering/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/discovering-wild-foods-with-seth-goering.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260521T183000 DTEND;TZID=America/Toronto:20260521T193000 DTSTAMP:20260521T130019Z CREATED:20260521T130019Z LAST-MODIFIED:20260521T130019Z UID:10365714-1779388200-1779391800@nowtoronto.com SUMMARY:North Indian Flatbreads by Ekta Maheshwari DESCRIPTION:Master the techniques behind some popular traditional Indian flat-breads in this fun\, hands-on class with baker\, chef and teacher Ekta Maheshwari. Together you’ll cook some beloved everyday traditional breads along with a lesser-known regional stuffed breads from Bikaner in Rajasthan province in India’s Northwest. \nBeetroot Parathas — A playful twist on plain parathas\, folded and rolled into their signature triangular shape. \nAloo Parathas — Soft\, hearty flatbreads filled with spiced mashed potatoes — a global favorite for good reason. \nBesan Parathas — A Rajasthani stuffed flatbread with a savory gram-flour filling; a long-standing family favourite of Ekta’s that is always prepared in big batches for long travels as it tastes even better the next day! \nHome-style Chole / Chana Masala — a simple\, comforting chickpea curry perfect for everyday meals \nMint & Cucumber Raita — yogurt-based side dish that is cooling and aids digestion \nThe class begins with kneading two types of doughs; the classic dough for stuffed parathas\, and another\, colourful version for beetroot parathas. As you work with different hydrations and inclusions\, you will be guided to develop an understanding of how traditional flatbread doughs come together. \nWhile the doughs rest\, participants will work in groups and prepare the side dishes along with the fillings for both the stuffed parathas. You’ll also learn to make a quick\, home-style chole / chana masala\, a warm chickpea curry that’s the perfect pairing for fresh\, plain parathas\, or with stuffed parathas for a more indulgent experience. \nAfter learning how to shape\, roll and griddle your own flatbreads\, participants will sit down to enjoy some of their handiwork\, along with a cool\, fresh yogurt raita\, and a little mango or chili pickle to complete the meal. Any extra breads in the class can be taken home — feel free to bring containers! \nLight refreshments will be provided to enjoy before beginning the class\, and you can bring your own rolling pin to the class. There will also be the opportunity to purchase some of the chef’s homemade slow-roasted spice blends & North Indian seasonings. \nCome curious\, come hungry!—– \nEkta Maheshwari is a Chef Instructor at George Brown College\, where she shares her passion for bread baking. She is also the Owner and Chef at Arth Toronto\, a farmers’ market based business\, where she celebrates slow-cooked\, from-scratch dishes inspired by both – traditional Indian home cooking and Ontario’s vibrant seasonal produce. Her teaching style blends deep culinary knowledge with warmth\, curiosity and a love for sharing food traditions. @arth.toronto URL:https://nowtoronto.com/event/north-indian-flatbreads-by-ekta-maheshwari/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/north-indian-flatbreads-by-ekta-maheshwari.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260516T183000 DTEND;TZID=America/Toronto:20260516T193000 DTSTAMP:20260516T130016Z CREATED:20260516T130016Z LAST-MODIFIED:20260516T130016Z UID:10356610-1778956200-1778959800@nowtoronto.com SUMMARY:Filipino Kamayan by Maria Polotan DESCRIPTION:Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, typically eaten by hand without plates or utensils. Join Maria Polotan\, the Dep’s go-to authority on authentic Filipino cuisine\, for a fun\, hands-on foray into the unique culinary experience of kamayan. \n—– This meal will be kamayan-style\, served communally on banana leaves over a mound of rice with a selection of condiments\, meant to be eaten with one’s hands. \nInihaw na Talong Salad (V)A perfect palette opener; grilled eggplant\, tomatoes and thin slices of red onions tossed in a gingery lime dressing \nSiinigang na Ulo ng IsdaSinigang is like the national soup! Its defining character is the sour\, slightly sweet\, and spicy broth. It can be made with all types of protein and soured by a variety of sour fruits abundant in the islands. In this version\, salmon head and vegetables are simmered in a broth of tomato-onion-ginger soured by local rhubarb. \nLechon LiempoThis spectacular pork belly lechon — think of it akin to a Phillipino porchetta — features a pork belly rolled around tropical aromatics\, then slow roasted until the skin becomes crispy and crackling\, and the meat tender and flavourful. \nPiyanggangA Tausug dish of twice-cooked\, chicken legs marinated in smoky coconut paste of garlic\, lemon grass\, shallots\, numeric and chilies. It is first lightly grilled and then simmered in coconut milk flavoured with burnt coconut meat\, garlic\, turmeric\, lemongrass\, makrut lime leaves and galangal\, until fork tender and the sauce thickened. \nMaranao Ginataang Kalabasa (V)Maranaos arę famous for their palapa – an herb/spice paste made in every kitchen. It is used much like the sofrito in Italian kitchens or served on the table as condiment. In this dish\, the palapa — green onions\, ginger\, lemon grass and chilies pounded into paste — is sautéed until aromatic\, with the quick addition of coconut milk and the chunks of kabocha squash\, simmered until tender. \nAdobong Tokwa at Kabute (V)A vegetarian rendition of what is often called the national dish of the Philippines. Firm tofu and shiitake mushrooms braised in garlic\, onion\, soy (GF) and coconut vinegar. Topped with crispy garlic \nThe meal is served with steamed jasmine rice\, acharang\, a tangy pickle of shredded green papaya\, and a bright cilantro sauce drizzle. \nWagitThese Maguindanao sticky rice cakes are traditionally baked in a pan layered and covered with banana leaves\, using sticky rice\, muscovado sugar and lots of coconut milk.—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @lamibymamalindas \n—–Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/filipino-kamayan-by-maria-polotan/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/filipino-kamayan-by-maria-polotan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260515T183000 DTEND;TZID=America/Toronto:20260515T193000 DTSTAMP:20260515T130018Z CREATED:20260515T130018Z LAST-MODIFIED:20260515T130018Z UID:10354717-1778869800-1778873400@nowtoronto.com SUMMARY:Beer 101: From Grain to Glass by Joke Van Loon DESCRIPTION:Beer can seem simple at first glance: it’s a combination of grain\, hops\, yeast and water. Yet small changes in ingredients and brewing techniques can create an incredible range of flavours\, from crisp and refreshing to rich\, fruity\, sour or bitter. \nIn this interactive masterclass\, zythologist (beer connoisseur) Joke Van Loon (Tasting Talks) takes you on a journey from the origins of brewing to the fundamentals of how beer is made—and how to enjoy it with confidence. \nWe’ll begin with a short look at the history of beer and how brewing evolved from accidental fermentation to a refined craft. From there\, we’ll follow the brewing process step by step\, using it as a guide to understand how each ingredient influences what ends up in your glass. \nThrough a curated tasting flight\, we’ll explore: \nHow malt affects colour\, sweetness\, and body \nHow hops contribute bitterness and aroma \nHow yeast and fermentation create flavours ranging from clean and crisp to fruity\, spicy\, or sour \nAlong the way\, you’ll taste a range of beer styles—from light and approachable to bold and expressive—each chosen to highlight a specific part of the brewing process. Styles will include\, but not be limited to\, Vienna Lager\, Stout\, IPA\, Tripel and Sour. \nSimple food pairings will accompany the beers to demonstrate how flavours interact and enhance one another. \nThis class is designed for both beginners and curious drinkers alike. No prior knowledge needed—just an interest in discovering how beer really works and how to enjoy it more fully. \n—- \nJoke Van Loon is a Belgian beer enthusiast with a degree in clinical psychology who had a practice in Antwerp for a decade. Her passion for all things brewing led her to becoming a certified Zythologist (aka beer sommelier) at the PIVA culinary school in Antwerp. \nShe moved to Toronto in 2025 and devoted herself fully to her studies in beer\, creating Tasting Talks – a project that melds her fascination with the topic with her love for connecting people. Making beer culture fun\, approachable and engaging\, Joke aims to inspire creative tasting and exploring outside of one’s comfort zone. @tasting_talks \n‘The world of beer is so much bigger than most people imagine\, and I love creating welcoming spaces where they can learn\, explore\, discover new flavours\, and connect with others over great beer.’ URL:https://nowtoronto.com/event/beer-101-from-grain-to-glass-by-joke-van-loon/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/beer-101-from-grain-to-glass-by-joke-van-loon.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260510T120000 DTEND;TZID=America/Toronto:20260510T130000 DTSTAMP:20260510T130017Z CREATED:20260510T130017Z LAST-MODIFIED:20260510T130017Z UID:10345638-1778414400-1778418000@nowtoronto.com SUMMARY:BRUNCH: Mother's Day Kitchen by Alissa Kondogiannis DESCRIPTION:For many people\, the warm\, inviting smell of something delicious baking in the oven is enough to transport them to their Mother’s or Grandmother’s kitchen. This Mother’s Day we celebrate moms with a beautiful buffet brunch of sophisticated\, warm-from-the-oven tarts\, colourful\, fresh salads\, and exquisite pastries prepared with love by Alissa Kondogiannis. She has chosen a handful of her favourite brunch recipes for a gorgeous spread of elegant hand-made\, plant-forward dishes for sharing. —- \nWelcome CocktailHibiscus mimosa [regular or non-acloholic] \nRoasted Asparagus\, Feta and Lemon TartPuff pastry tart of fresh\, local Spring asparagus\, creamy feta cheese and bright lemon zest with a seeded crust. \nCheddar and Caramelized Onion GaletteSharp cheddar and sweet\, caramelized onions wrapped in light\, handmade pastry. \nGruyère Butter Bean CrêpesButter beans in a Gruyère béchamel with a mild curry accent\, baked until golden and drizzled with chutney. \nSalmon Niçoise with a TwistSesame-crusted salmon\, pink\, beet-marinated eggs\, tomatoes\, green beans\, baby potatoes with roasted olives and roasted radishes. \nSpinach\, Strawberry and Chèvre SaladWith toasted pecans and balsamic vinaigrette. \nPillowy Cinnamon Bunsslathered with cream cheese and orange zest frosting. \nMini Pistachio LoavesLuscious olive oil cake with ground almonds\, pistachios and lemon zest\, delicately glazed and dusted with ground pistachios. \nFresh Fruit SaladColourful selection of fresh fruits and berries \nHomemade Iced TeasFresh strawberry with orange pekoe\, and passion fruit & peach herbal iced tea. \nBottomless coffee and tea—– \nMother’s Day DealsKids under 12 are 1/2 price • Infants under 2 yrs are freeBook a table of 8 & Mom comes for free! (Buy 7\, Get 8 = 1 free ticket or $10 off each ticket) \n—–Alissa Kondogiannis runs a small catering company North of the Toronto\, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years\, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen. @barnstarkitchen URL:https://nowtoronto.com/event/brunch-mothers-day-kitchen-by-alissa-kondogiannis/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/brunch-mothers-day-kitchen-by-alissa-kondogiannis.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260509T120000 DTEND;TZID=America/Toronto:20260509T130000 DTSTAMP:20260509T130018Z CREATED:20260509T130018Z LAST-MODIFIED:20260509T130018Z UID:10343732-1778328000-1778331600@nowtoronto.com SUMMARY:Discovering Romanian Cuisine by Maria Colonescu DESCRIPTION:Romanian cuisine is rarely seen in Toronto’s food scene\, but well-loved by those who come to know it. A mix of Eastern European\, Balkan\, Roma and Ottoman influences\, Romanian food has many familiar elements but still holds many unexpected surprises. Performer and cook Maria Colonescu is excited to share some of Romania’s rich flavours and history\, with a spotlight on three delicious vegetarian dishes tucked among what can be a very meat-centric culinary tradition.—– \nCiorbă falsă de burtăThis is a vegetarian take on the traditional Romanian tripe soup\, an intensely flavoured but refreshing dish\, said to have been a favourite hangover remedy in olden times. Root vegetables and oyster mushrooms in a creamy broth of sour cream and egg yolks are freshened up with garlic and vinegar. \nMămăligă cu branză.The quintessential peasant’s meal\, warm comfort after a hard day in a cold field. Plain and delicious – this simple dish is a combination of boiled cornmeal\, cheese\, sour cream\, eggs\, and – of course – garlic sauce. Sometimes combined with sausages or other meat\, but perfectly satisfying on its own. \nBudincăA dessert specific to Transylvania\, this is another plain but rich dish\, often had for breakfast and meant to keep you going. Maria describes it as dessert pasta\, to the confusion of all. As that name implies\, the base mixture is pasta and sweet cheese\, finished off with rum flavour\, much loved and used in Romanian sweet recipes.—– \nMaria Colonescu is a theatre artist and kitchen enthusiast\, passionate about teaching what she can and sharing her culture as a Romanian immigrant. As a long-time vegetarian raised with meat-heavy traditions\, Maria has also spent years experimenting with vegetarian cooking in order to keep the tastes and traditions of home alive but in harmony with her environmental values. She recently presented an immersive theatre experience in the form of a cooking class\, addressing the immigrant experience and loss of tradition and of self\, through the lens of food.aequiluxproductions.ca | @colonescu.maria URL:https://nowtoronto.com/event/discovering-romanian-cuisine-by-maria-colonescu/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/discovering-romanian-cuisine-by-maria-colonescu.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260508T183000 DTEND;TZID=America/Toronto:20260508T193000 DTSTAMP:20260508T130015Z CREATED:20260508T130015Z LAST-MODIFIED:20260508T130015Z UID:10341808-1778265000-1778268600@nowtoronto.com SUMMARY:Nigeria In-Depth by Ozoz Sokoh DESCRIPTION:Join food explorer and author Ozoz Sokoh for a deep dive into the details and nuances of Nigerian food and culture\, through the lens of cassava/manioc/yuca\, exploring classic and contemporary recipes found in her debut cookbook\, Chop Chop: Cooking the Food of Nigeria \nCassava and cassava products are essential to life and daily living for the majority of Nigerians across all spheres of society\, despite the fact that cassava is a fairly recent import to Nigeria (and Africa in general). \nToday\, a lot of Nigerian cuisine is based on this tuber in different forms\, from snacks of boiled cassava with coconut – a popular street food – to kpokpogari – coarse\, hard biscuits made from leftover cassava fibre from which all the starch has been pressed out. Also\, soaked garri – a fine to coarse meal (think cornmeal texture) enjoyed as cereal\, with water or milk\, and sides like eba\, a hot sticky dough similar to mashed potatoes but starchier and served with soups and stews. There are salads of abacha\, made from rehydrated\, shredded cassava and desserts of mingau\, made with tapioca granules and coconut milk. \nGuests will experience Nigerian cuisine through cassava in different forms\, tasting\, drinking\, and learning about the history and use in Nigeria and across West Africa today today\, as well as the origins\, and future possibilities of this incredible and life-sustaining crop. \nMENU \nGarri SoakingsThink of it as cereal but with ice cold water. Optional extras include milk\, chocolate powder (Milo)\, groundnuts (peanuts) and more. \nLemongrass Chicken Pepper Soup with TapiocaFragrant spiced broth with savory boba. Pepper soup is a spiced broth that isn’t always “peppery”. In Nigeria\, some “spicy” and “chili hot” descriptions occupy the same space\, as “pepper”\, hence pepper soup. Worry not\, this will be warm and comforting not mouth-numbing. \nEba\, Lafun\, and Egusi soupOzoz will demonstrate the preparation of traditional soft doughs like Eba\, made with granulated cassava meal and Lafun from fermented cassava flour\, typically shaped into balls or ovals. The perfect accompaniment to hearty soups\, in this case Egusi soup\, prepared with a nutty melon seed mix and mushrooms. \nCassava & Coconut Salad (vegan)A traditional pairing of these two staple foods combining natural sweetness with earthiness\, freshness from herbs and citrus. Served with papaya salsa\, peanut sauce\, and a medley of toppings including toasted sesame seeds and nuts \nMingauA spiced\, creamy dessert of coconut milk and granulated tapioca\, with jams\, syrups\, fruit\, and nuts—– \nOzoz Sokoh is a food scholar and author whose work documents and celebrates Nigerian and West African cuisine\, most recently in her debut cookbook\, Chop Chop: Cooking the Food of Nigeria. She is particularly fascinated by all the ways we’re similar – dishes\, drinks\, material culture\, techniques\, and more – across geographies\, cultures\, and histories\, in spite of our apparent differences.https://ozozsokoh.com | @kitchenbutterfly \nSigned copies of Ozoz’s book will be available for purchase at the event. URL:https://nowtoronto.com/event/nigeria-in-depth-by-ozoz-sokoh-2/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/nigeria-in-depth-by-ozoz-sokoh.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260503T120000 DTEND;TZID=America/Toronto:20260503T143000 DTSTAMP:20260503T130017Z CREATED:20260503T130017Z LAST-MODIFIED:20260503T130017Z UID:10332533-1777809600-1777818600@nowtoronto.com SUMMARY:Cannoli from Scratch with Erica Foffi DESCRIPTION:Crisp shells\, creamy filling\, and a dessert that must be assembled at the very last moment. Cannoli are one of Sicily’s most iconic sweets\, rooted in tradition and craftsmanship rather than shortcuts. \nIn this hands-on class\, Italian cook Erica Foffi walks you through the techniques behind authentic Sicilian cannoli\, focusing on what truly makes the difference: the shells. \nStudents will learn how to make traditional cannoli shells completely from scratch\, starting with the dough\, rolling and shaping it\, and frying the shells until crisp\, golden\, and perfectly blistered. Erica will also demonstrate how to prepare a smooth\, well-balanced ricotta crema and how to properly fill the cannoli shells. \nThe class finishes with the final assembly of the cannoli and classic decorations such as pistachios\, chocolate\, and candied citrus. A true Sicilian experience\, focused on technique\, tradition\, and flavour. \nParticipants will enjoy their cannoli at the end of the class and leave with recipes and the confidence to recreate them at home. \n—- \nErica Foffi was born and raised in Rome\, where desserts were simple\, seasonal\, and meant to be shared. Her classes are welcoming\, hands-on\, and rooted in Italian tradition\, with a focus on technique\, flavour\, and the joy of cooking together. \n@cookingwitherica_ | ericaitaliancooking.wixsite.com URL:https://nowtoronto.com/event/cannoli-from-scratch-with-erica-foffi/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/cannoli-from-scratch-with-erica-foffi.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260502T183000 DTEND;TZID=America/Toronto:20260502T210000 DTSTAMP:20260503T130016Z CREATED:20260503T130016Z LAST-MODIFIED:20260503T130016Z UID:10332510-1777746600-1777755600@nowtoronto.com SUMMARY:Traditional Parsi Jamvanu with Niloufer Mavalvala DESCRIPTION:Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Jamvanu refers both to the food itself\, but also to the act of intentional gathering and coming together to enjoy collective sustenance. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking and our guide this evening she shares a traditional family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage. \n—- \nParsi Eggs Florentine \nThe Parsi take on this classic French preparation retains the essential components of eggs\, a protein and béchamel sauce atop a bed of spinach\, but with some distinctive twists. In this version\, the eggs are hard-boiled (not poached) and served Per Eedu – a quintessential Parsi (Zoroastrian) culinary concept that literally translates to “eggs on top.” This dish highlights the Parsi community’s love for eggs while blending Persian roots and Indian spices. \nSau Badam Ni Curry \nImpossibly rich and said to be a “tale of one-hundred almonds” this savoury chicken curry is thickened and flavoured with almonds and is the one Parsi curry that has no coconut. We will enjoy with fresh Naan or Roti for scooping up and dipping into the sauce! \nSaas KhichriA traditional seafood dish cooked weekly in most Parsi homes. This time it is made with prawns and served with khichri – a South Asian blend of spiced rice and lentils cooked to an almost porridge consistency. Crunchy vegetables and tangy pickles are served on the side to contrast the richness of the dish. \nRavo \nParsi homes often celebrate the start of auspicious days and special occasions with sweets. Ravo is an irresistible milk and semolina pudding\, spiked with cardamom\, nutmeg and vanilla\, sometimes decoratively topped with ghee-roasted nuts and fruits. \n—- \nNiloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n—–Every weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.@thedepanneur URL:https://nowtoronto.com/event/traditional-parsi-jamvanu-with-niloufer-mavalvala/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/02/traditional-parsi-jamvanu-with-niloufer-mavalvala.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260501T183000 DTEND;TZID=America/Toronto:20260501T193000 DTSTAMP:20260501T130016Z CREATED:20260501T130016Z LAST-MODIFIED:20260501T130016Z UID:10328696-1777660200-1777663800@nowtoronto.com SUMMARY:The World of Charcuterie by Peter Sanagan DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.If you thought charcuterie just meant cold cuts\, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher Peter Sanagan\, owner and founder of Sanagan’s Meat Locker\, alongside Sanagan’s Executive Chef and Charcutier Scott Draper. You’ll learn about the Sanagan’s philosophy on sourcing and tradition\, while getting a behind-the-scenes glimpse of how Scott’s French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft\, then cover everything from pâté en croûte and mousses to saucisson and black puddings. \nHistorically meat and offal were rare and expensive yet highly perishable ingredients\, so a sophisticated body of expertise developed to turn them into longer-lasting\, value-added products. These skillful preparations would transform humble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact\, up to the Victorian era\, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well. \nAs meat became more affordable and widely available to the general public\, especially with the advent of refrigeration\, tastes and perceptions shifted and the popularity of these ingredients began to wane\, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes\, producing cheap and plentiful\, if gastronomically questionable\, products like hot dogs or bologna. Meanwhile\, in North America at least\, the production of high quality\, traditional charcuterie\, pâtés\, and the like became a vanishing skill. \nBut thanks to dedicated artisans like Peter Sanagan\, Scott Draper\, and other third-wave butchers like them across the country\, classic\, high-quality charcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade charcuterie while you feast on an array of tasty\, locally-produced delicacies. You’ll develop a new appreciation for charcuterie that’s approachable\, creative\, delicious and diverse — and far beyond just cold-cuts! \n—–Sanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market\, Gerrard Street in Little India\, and most recently\, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as Auberge du Pommier and Mistura\, Peter Sanagan’s passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan\, he sought to create a space that celebrated Ontario’s exceptional meats and poultry from small\, family farms and local producers. Peter’s commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto’s food scene\, offering not only top-tier meats but also prepared foods\, artisanal grocery products\, and of course – housemade charcuterie. @sanagansmeatlocker \n—–The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur URL:https://nowtoronto.com/event/the-world-of-charcuterie-by-peter-sanagan-3/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/the-world-of-charcuterie-by-peter-sanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260430T183000 DTEND;TZID=America/Toronto:20260430T193000 DTSTAMP:20260430T130016Z CREATED:20260430T130016Z LAST-MODIFIED:20260430T130016Z UID:10326793-1777573800-1777577400@nowtoronto.com SUMMARY:Eat Make Share with Lynna Nguyen and Miriam Martens DESCRIPTION:Table Talks are an informal culinary salon hosted by The Depanneur. Every month we invite a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner.Lynna Nguyen and Miriam Martens will be speaking about eat make share: a taste of immigration\, which will be on display at the Museums of Burlington from April 18 – September 5\, 2026. This exhibit\, from the Canadian Museum of Immigration at Pier 21 (Halifax)\, explores the connections between food and immigration in Canada through the universal experiences of eating\, making\, and sharing food. Lynna and Miriam will provide an overview of the exhibit and how it encourages communities to participate in learning and discussions. \nLynna Nguyen is Collections Manager at the Museums of Burlington\, and Miriam Martens is the Manager of Events and Programs. \nDinner by Len SenaterTonight’s menu take some inspiration from some of the stories and recipes in the eat make share exhibition\, as well as kindred dishes featured in The Depanneur Cookbook. \nMontreal style bagels with spruce tip cream cheese & elderberry capersA hat tip to Indigenous Chef Jenni Lessard’s Spruce Tip Butter\, a recipe developed for and featured in the exhibition\, given a Montreal twist. \nStuart Sakai’s Tuna and Tofu with seasonal green stir fry and short grain riceA fourth-generation Japanese Canadian chef’s tribute to his father’s recipe\, invented to to fill a yearning for Japanese comfort food using what he could find in Canada in the ’70s. Check out the recipe from The Depanneur Cookbook \nRebecca Teitelbaum’s Orange Cake with ice cream & marmalade glazeAnother recipe featured in the exhibition\, this one secretly recorded while imprisoned in a Nazi concentration camp. I’ve added a scoop of local vanilla ice cream\, and a glaze from a marmalade recently made at a Marmalade Masterclass at The Dep. \n#vegan options available on request \n—–Len Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. @TheDepanneur URL:https://nowtoronto.com/event/eat-make-share-with-lynna-nguyen-and-miriam-martens/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/04/eat-make-share-with-lynna-nguyen-and-miriam-martens.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260426T120000 DTEND;TZID=America/Toronto:20260426T143000 DTSTAMP:20260426T130016Z CREATED:20260426T130016Z LAST-MODIFIED:20260426T130016Z UID:10319509-1777204800-1777213800@nowtoronto.com SUMMARY:Ethiopian Injera by Asmait Merhatsion DESCRIPTION:Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft\, springy injera\, a fermented sourdough flatbread\, is the centre of the meal. Injera is made with teff\, a tiny\, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread\, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round injera lines the tray on which the stews are served\, soaking up their juices as the meal progresses. When this edible tablecloth is eaten\, the meal is officially over\, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain\, it is also used in baking\, porridges\, and also to brew beer and other beverages. \nIn this fun\, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera from scratch\, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy\, bubbly texture\, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the mogogo\, a traditional round griddle. Participants will also learn how to make shiro\, a thick paste of chickpea flour cooked with a blend of spices\, ginger\, garlic\, onion\, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home\, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business. \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur URL:https://nowtoronto.com/event/ethiopian-injera-by-asmait-merhatsion/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/ethiopian-injera-by-asmait-merhatsion.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260426T120000 DTEND;TZID=America/Toronto:20260426T143000 DTSTAMP:20260426T130016Z CREATED:20260426T130016Z LAST-MODIFIED:20260426T130016Z UID:10319510-1777204800-1777213800@nowtoronto.com SUMMARY:Classic Filled Pastas by Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasti platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_ URL:https://nowtoronto.com/event/classic-filled-pastas-by-anthony-sestito-2/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/classic-filled-pastas-by-anthony-sestito.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260419T183000 DTEND;TZID=America/Toronto:20260419T210000 DTSTAMP:20260420T130013Z CREATED:20260420T130013Z LAST-MODIFIED:20260420T130013Z UID:10308705-1776623400-1776632400@nowtoronto.com SUMMARY:Sicilian Festa by Erica Foffi DESCRIPTION:Celebrate the colours and flavours of Sicily with three dishes that capture the island’s rich culinary heritage. This is food full of sunshine and tradition — recipes that have travelled through generations and still bring people together around the table. \nIn this hands-on class\, you’ll prepare: \nCaponataThe classic Sicilian sweet-and-sour eggplant dish with celery\, capers\, and vinegar\, a perfect balance of bold flavours \nAranciniGolden fried rice balls with ragù\, mozzarella\, and seasonal fillings\, the street food royalty of Sicily \nCannoliCrisp pastry shells filled with sweet ricotta cream and decorated with candied fruit or chocolate\, made entirely from scratch for an unforgettable finish \nParticipants will work in pairs and small groups\, and leave with recipes\, confidence\, and a little piece of Sicily in their hearts.—– \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. \nHer classes are hands-on\, welcoming\, and rooted in tradition. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen.@cookingwitherica_ | ericaitaliancookin.wixsite.com—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @thedepanneur URL:https://nowtoronto.com/event/sicilian-festa-by-erica-foffi-2/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/sicilian-festa-by-erica-foffi.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260418T183000 DTEND;TZID=America/Toronto:20260418T210000 DTSTAMP:20260419T130011Z CREATED:20260419T130011Z LAST-MODIFIED:20260419T130011Z UID:10306917-1776537000-1776546000@nowtoronto.com SUMMARY:Laalima – The In-Between Supper\, by Rashmi Singh DESCRIPTION:This dinner lives in the in-between. Between seasons and memories. Between Bihar and Canada. Tonight we honour both our Canadian homeland and the rustic\, bold flavours of Bihar – a northeastern state in India where mustard takes centre stage\, garlic is never held back\, and fennel sweetens the finish. It is a celebration of the food the chef grew up with and what grows here now. \nLaalima brings together Bihari classics and seasonal Canadian spring produce\, reimagined with care but never removed from their roots. Inspired by summers at the chef’s Nani’s hill-station home\, this supper honours food that was slow\, thoughtful\, and deeply nourishing—meant to be shared\, not rushed. \nWith this dinner\, Rashmi invites you to return to a grandmother’s home and to the quiet joy of being so loved that someone made your favourite food before you even asked. \n—- \nSTARTERS \nAsparagus Chaat \nA spring opening\, chaat-style. Crisply fried asparagus layered over whipped yogurt\, lifted with tangy tamarind\, green chutney\, and a warmth from garlic chilli crisps. Comforting flavours reimagined through textural contrast. \nCreamy Daal Pitthi \nA modern tribute to Bihar’s steamed dumpling tradition. Soft dumplings made with wheat and black chickpea flour are gently simmered in a rich\, creamy lentil base\, delicately spiced and finished with crunchy garlic crumbs\, and bright citrus. A Bihari staple in spirit\, this bowl offers warmth\, nourishment\, and the quiet reassurance of home. \nMAINS \nBasanti Bhuna Saag \nA celebration of spring greens\, cooked the Bihari way. Mustard greens\, dandelions\, spinach\, and kale are slow cooked into a creamy\, earthy\, balanced\, and grounding dish. Finished with crisp fried leek ribbons and golden garlic chips for texture and contrast. \nBharwa Paanch Phoran Sabzi \nClassic stuffing\, bold flavours. Potatoes\, eggplants\, and tomatoes are stuffed with a traditional panch phoran (five spice) mixture — aromatic\, robust\, and unmistakably Eastern Indian. \nSIDES \nBhaat \nSteamed short-grain rice with a dollop of ghee \nAjwain Paratha \nWheat flour flatbreads seasoned with carrom and onion seeds \nSirka Pyaaz \nPickled shallots \nMooli Dhaniya \nRadish and Cilantro chutney \nDESSERT \nGud ki Kheer & Thekua \nA gentle\, nostalgic closer. A creamy rice pudding\, infused with cardamom\, and sweetened with jaggery. It’s topped with a delicate\, crisp thekua wafer\, a nod to Bihar’s beloved festival biscuit. Guests must crack through the wafer to uncover the pudding beneath — a playful\, nostalgic finale that bridges tradition and surprise. \n—- \nRashmi Singh is an Executive events and communications specialist based in Toronto — a storyteller at heart\, both in her work and in her kitchen. She was raised on the warmth of her Nani & Ma’s Bihari cooking. She now shares those memories and flavours through her culinary Instagram page\, Spoonful with Rashmi. \nLaalima is her debut supper club — a heartfelt tribute to the food of her childhood and the woman who inspired it all. With every course\, Rashmi invites guests to experience not just a menu but a memory of garlic-scented kitchens\, steel plates clinking\, and favourites made before you even asked. URL:https://nowtoronto.com/event/laalima-the-in-between-supper-by-rashmi-singh/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/laalima-the-in-between-supper-by-rashmi-singh.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260412T120000 DTEND;TZID=America/Toronto:20260412T143000 DTSTAMP:20260412T130014Z CREATED:20260412T130014Z LAST-MODIFIED:20260412T130014Z UID:10294466-1775995200-1776004200@nowtoronto.com SUMMARY:South Indian Dosa by Ekta Maheshwari DESCRIPTION:Discover the craft and joy of making dosa (aka dosai/thosai) — South India’s iconic gluten-free\, fermented rice and lentil crepes loved by so many around the world. Though they appear in every South-Indian state with their own regional variations\, dosas share a common identity: delicate\, nourishing\, and endlessly versatile. This masterclass is your invitation to explore this culinary tradition from the ground up. \nThis is a hands-on workshop designed to deepen your understanding of gluten-free fermentation and elevate your everyday cooking. While sipping on a hot cup of chai and enjoying some freshly prepared snacks\, you’ll learn how to work confidently with spices\, understand the nuances of dosa batter\, and master the techniques needed to create beautifully thin\, golden dosas on a cast-iron pan. From ladling and spreading\, to flipping and serving\, you’ll get to practice making dosas yourself—supported by expert guidance\, tips\, and troubleshooting along the way. \nA dosa is never enjoyed alone. To complete the experience\, we’ll also demonstrate how to prepare classic South Indian sides that bring balance\, texture\, and flavour to the plate: \nAloo masala (potato filling)Peanut chutneyTomato-onion chutneyCoconut chutneyYou’ll also learn how to to confidently work with spices and elevate your cooking skills with lots of tips and tricks during the class. You’ll leave with the confidence to recreate a full dosa meal at home. Every participant will take home a 16 oz container of freshly prepared dosa batter—your starter kit for continuing your dosa-making journey in your own kitchen. \nSome curious\, come hungry!—– \nEkta Maheshwari is a Chef Instructor at George Brown College\, where she shares her passion for bread baking. She is also the Owner and Chef at Arth Toronto\, a farmers’ market based business\, where she celebrates slow-cooked\, from-scratch dishes inspired by both – traditional Indian home cooking and Ontario’s vibrant seasonal produce. Her teaching style blends deep culinary knowledge with warmth\, curiosity and a love for sharing food traditions. @arth.toronto URL:https://nowtoronto.com/event/south-indian-dosa-by-ekta-maheshwari/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/03/south-indian-dosa-by-ekta-maheshwari.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260412T120000 DTEND;TZID=America/Toronto:20260412T143000 DTSTAMP:20260412T130014Z CREATED:20260412T130014Z LAST-MODIFIED:20260412T130014Z UID:10294467-1775995200-1776004200@nowtoronto.com SUMMARY:Full of Beans — Crispy\, Savoury & Sweet by Kristy Sadler DESCRIPTION:Beans might just be the most under-appreciated ingredient in your kitchen; inexpensive\, endlessly versatile\, packed with protein (for you) and fibre (for your microbiome). But they’re not just delicious and great for you — they have no cholesterol\, are low in fat and rich in micronutrients like iron\, potassium and B vitamins like folate — these ancient\, nitrogen-fixing legumes are an ever-more-important part of sustainable\, regenerative farming practices. \nIn this hands-on class\, Kristy Sadler\, sustainable food educator and founder of Zestyplan\, will guide you through the some of the amazing variety of readily available beans\, along with three delicious dishes where they take centre stage. From an elegant\, crispy appetizer\, to a hearty\, comforting weeknight main\, to a surprising\, luscious dessert\, you’ll get a taste of the remarkable flexibility of beans in the home kitchen. \nYou’ll start by making crispy cannellini bean fritters\, infused with aromatics and fresh herbs\, lashed with a spicy harissa aioli and finished with bright quick-pickled onions. Then you’ll prepare a smoky mixed bean Jambalaya showcasing earthy black and kidney beans. Built on the classic Southern ‘trinity’ of carrots\, peppers & onion\, it gets a big flavour boost from smoked paprika\, herbs and jalapeños\, and the addition of rice gives you a satisfying\, complete-protein meal. Finally\, you’ll put together an elegant white chocolate panna cotta made with creamy butter beans and served with a rich blueberry compote. \nVegan and Gluten-Free—- \nKristy Sadler is the founder of Zestyplan\, where she helps people make more climate-smart decisions about their food. She develops plant-forward recipes that are big on flavour and designed for real life. She believes recipes don’t need to be followed to the letter\, that healthy food should taste amazing\, and is definitely a big bean advocate. \n@zestyplan | zestyplan.com URL:https://nowtoronto.com/event/full-of-beans-crispy-savoury-sweet-by-kristy-sadler/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260411T183000 DTEND;TZID=America/Toronto:20260411T210000 DTSTAMP:20260412T130013Z CREATED:20260412T130013Z LAST-MODIFIED:20260412T130013Z UID:10294444-1775932200-1775941200@nowtoronto.com SUMMARY:A Lebanese Table by The Singing Mama DESCRIPTION:Join us for a night of delicious food\, lovingly prepared and shared\, accompanied by a selection of contemporary international pop\, jazz\, soul and blues vocals performed by The Singing Mama herself. \nIn Nayla’s words: “This menu is built around the dishes that raised us. The ones that simmer slowly while stories are told\, the ones that taste like Sunday at home. These are not restaurant dishes; they are gathering dishes\, “please have seconds” dishes. \nEvery plate comes from memory — from women in aprons\, from lemon squeezed by hand\, from yogurt whisked gently over low heat\, from heart to table. This is comfort food from the Levant: generous\, soulful\, and meant to be shared.”—– \nTaboulehA bright\, herb-forward salad of finely chopped parsley\, tomatoes\, bulgur\, mint\, and plenty of fresh lemon. Served with romaine lettuce for scooping \nHarak OsbaoA beloved Syrian dish — so close to Lebanese kitchens that it feels like family — this hearty\, plant-based classic layers lentils\, dough bites\, caramelized onions\, crispy pita chips\, herbs and pomegranate seeds\, and both tamarind and pomegranate molasses for a tangy depth. It’s rustic\, bold\, and full of textures — sweet\, sour\, and savoury all at once. \nDjej w Batata (Lebanese Lemony Baked Chicken & Potato)Tender chicken baked with golden potatoes\, fresh garlic\, and bright lemon juice. As it roasts\, the pan fills with rich citrusy drippings that Lebanese families fight over with pieces of bread.Vegetarian option available \nCoussa Ablama bil LabanDelicately hollowed zucchinis filled purely with seasoned minced beef. They are gently simmered and finished in a warm garlic-coriander yogurt sauce topped with fried nuts. This version is deeply savoury and luxurious\, with the yogurt bringing balance and softness. A dish of care\, patience\, and quiet elegance — the kind served when you want to nourish someone properly. Vegetarian option available \nMhallabiyehA delicate Arabic milk pudding\, scented with orange blossom water\, silky and nostalgic\, with a subtle Canadian twist — a maple syrup glaze\, a small reflection of my journey and the blending of two homes. Served with selection of halaweh\, dates and cookies for nibbling & sharing.—— \nNayla Ghandour’s love of food and song began as a heartfelt lockdown project in Dubai\, where she shared videos of herself cooking and singing to spread joy during Covid. While preparing to emigrate to Canada\, a temporary return to Beirut led to an unexpected leap into the restaurant world with The Singing Mama\, a warm\, vibrant space built around the dishes she loved to cook for her family. As conditions in Lebanon worsened\, Nayla and her family made the difficult decision to close the restaurant after receiving their Express Entry visas\, determined to give their children a safer future. Now in Canada\, she hopes her cooking and singing will continue to create community\, friendship\, and a bridge to cherished traditions.thesingingmama.com | @the.singing.mama URL:https://nowtoronto.com/event/a-lebanese-table-by-the-singing-mama/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/03/a-lebanese-table-by-the-singing-mama.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260411T120000 DTEND;TZID=America/Toronto:20260411T143000 DTSTAMP:20260411T130015Z CREATED:20260411T130015Z LAST-MODIFIED:20260411T130015Z UID:10292624-1775908800-1775917800@nowtoronto.com SUMMARY:Syrian Brunch by Rahaf Alakbani DESCRIPTION:In late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous Syrian 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. In this fun\, hands-on class\, talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani will be sharing her favourite recipes and techniques. She will share stories and songs as you delve into a some of the most popular traditional Syrian brunch dishes\, and includes a sitting down to share a meal at the end of the class. \nThe class will focus on the following recipes: \nJazmaz The Syrian version of Levantine shakshuka\, a popular dish of eggs poached in tomatoes\, onions and spices. \nFul This dish of stewed fava beans is traditional breakfast throughout the Middle East\, \nQatayef Delicate little yeasted pancakes folded around a sweetened ricotta filling\, drizzles with a fragrant sugar syrup. \nThere will also be a demonstration of how to make labneh (a thickened yogurt-based cheese)\, and tamr mahshi (dates stuffed with walnuts). \nBrunch will served with za’tar bel zeit (thyme & sesame seasoning mixed with olive oil)\, mukhallal (pickles)\, zeitoun (olives)\, fresh bread\, and chay (tea).—– \nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they helped launch Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. @the_rahaf_kitchen | @haneen_choir_ca URL:https://nowtoronto.com/event/syrian-brunch-by-rahaf-alakbani/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/03/syrian-brunch-by-rahaf-alakbani.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260410T183000 DTEND;TZID=America/Toronto:20260410T210000 DTSTAMP:20260411T130014Z CREATED:20260411T130014Z LAST-MODIFIED:20260411T130014Z UID:10292606-1775845800-1775854800@nowtoronto.com SUMMARY:The New Face of Canadian Whisky with Stephen Beaumont DESCRIPTION:Masterclasses offer in-depth explorations of food and drink topics\, presented by experts and accompanied by demonstrations and tastings.Canadian whisky is having its moment! Far from the pedestrian ‘rye & ginger’ spirits of decades past\, Canadian distillers both large and small are transforming our whisky landscape and making it the most exciting in the world today. \nFrom single malts that would make the Scottish blush to ground-breaking bourbon-style whiskies and unique 100% rye formulations to innovative blends\, Canadian whisky has it all. Join award-winning drinks writer and the co-author of Canadian Spirits\, Stephen Beaumont\, as he takes you on a journey through modern Canadian whisky. \nLearn why British Columbia is leading the way in craft distilling\, discover delicious farm-to-glass whiskies\, and find out why Canadians have no reason to mourn the absence of US bourbons from our liquor stores. You’ll be treated to six samples plus a welcome cocktail\, along with a plate of complementary foods to nibble on while you taste. \nDon’t miss this unique opportunity to be led through a world-class guided tasting by the person who has literally written the book on the subject!—- \nStephen Beaumont has been writing about beers and spirits all over the world for 35 years and is the author or co-author of fifteen books on the subjects. He has in the past spoken to audiences from Toronto to São Paulo and San Francisco to London. You can find his work at Beaumont Drinks | @beaumontdrinks URL:https://nowtoronto.com/event/the-new-face-of-canadian-whisky-with-stephen-beaumont/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/03/the-new-face-of-canadian-whisky-with-stephen-beaumont.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260402T183000 DTEND;TZID=America/Toronto:20260402T210000 DTSTAMP:20260403T130014Z CREATED:20260403T130014Z LAST-MODIFIED:20260403T130014Z UID:10278771-1775154600-1775163600@nowtoronto.com SUMMARY:The Past and Future of Maiz by Iván Wadgymar DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.Maiz\, 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 industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.—– \nToday’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \n—–Iván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.@maizalto \n—–The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.@thedepanneur URL:https://nowtoronto.com/event/the-past-and-future-of-maiz-by-ivan-wadgymar/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2026/02/the-past-and-future-of-maiz-by-ivan-wadgymar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260329T183000 DTEND;TZID=America/Toronto:20260329T210000 DTSTAMP:20260330T130013Z CREATED:20260330T130013Z LAST-MODIFIED:20260330T130013Z UID:10271921-1774809000-1774818000@nowtoronto.com SUMMARY:Pranzo della Domenica An Italian Sunday Meal by Erica Foffi DESCRIPTION:The Italian Sunday meal is a centuries-old tradition rooted in faith\, rest and family. Known as the pranzo della domenica\, this would typically be enjoyed with family and friends around lunchtime to cherish togetherness following Sunday mass. \nHere\, we translate the experience to a dinnertime family-style meal where we will learn more about this sacred ritual while sharing some of the typical\, hearty homemade foods now enjoyed not only in Italy\, but by Italian immigrants worldwide. In fact\, in North America\, the term ‘Sunday Gravy’ has become iconic as a direct result of serving a robust ragu for the Sunday meal. \nRoman born-and-raised\, Erica Foffi\, will lead us through our lazy Sunday time of rest and connectedness with foods that have bound generations of Italians for hundreds of years. Please join us in the breaking of bread\, the pouring of wine (or your beverage of choice) and the passing of plates. Tonight you are famiglia! \n—- \nAntipasto MistoA classic Italian antipasto platter\, served family-style. A selection of Italian cheeses such as provolone and bocconcini\, Italian-style deli meats including prosciutto\, salami\, and capocollo\, marinated olives\, sun-dried tomatoes\, artichoke hearts\, and bruschetta topped with seasoned tomatoes and extra virgin olive oil. \nBaked Pasta with RagùBaked rigatoni pasta with a slow-cooked tomato and meat sauce\, finished with mozzarella and Parmigiano Reggiano. A vegetarian option will be available\, prepared with a simple tomato sauce\, mozzarella\, and Parmigiano. \nPolpette della NonnaTraditional Italian meatballs made the old-fashioned way\, with a mix of beef and pork\, Parmigiano Reggiano\, breadcrumbs\, egg\, parsley\, and garlic. Slowly simmered in tomato sauce until tender\, soft\, comforting\, and full of flavour. \nRoasted PotatoesGolden-brown with extra-virgin olive oil. \nSautéed GreensSautéed spinach and rapini\, simply prepared with olive oil and garlic\, just as they would be served at a traditional Italian Sunday table. \nTorta della NonnaA classic custard-filled tart topped with pine nuts\, and the perfect ending to a leisurely Sunday meal. \n—- \nErica Foffi was born and raised in Rome\, where Sunday lunch was a weekly tradition and food was a way to connect\, celebrate\, and care for one another. After moving to Toronto\, she began sharing the dishes she grew up with\, bringing the warmth of Italian home cooking to her table and beyond. \n@cookingwitherica_ | ericaitaliancooking.wixsite.com \n—-Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://nowtoronto.com/event/pranzo-della-domenica-an-italian-sunday-meal-by-erica-foffi/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2026/01/pranzo-della-domenica-an-italian-sunday-meal-by-erica-foffi.png END:VEVENT END:VCALENDAR