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DTSTART;TZID=America/Toronto:20260426T120000
DTEND;TZID=America/Toronto:20260426T143000
DTSTAMP:20260424T231903
CREATED:20260424T130028Z
LAST-MODIFIED:20260424T130028Z
UID:10315970-1777204800-1777213800@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
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DTSTART;TZID=America/Toronto:20260426T120000
DTEND;TZID=America/Toronto:20260426T143000
DTSTAMP:20260424T231903
CREATED:20260424T130028Z
LAST-MODIFIED:20260424T130028Z
UID:10315971-1777204800-1777213800@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
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DTSTART;TZID=America/Toronto:20260502T183000
DTEND;TZID=America/Toronto:20260502T210000
DTSTAMP:20260424T231903
CREATED:20260424T130042Z
LAST-MODIFIED:20260424T130042Z
UID:10316167-1777746600-1777755600@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
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DTSTART;TZID=America/Toronto:20260503T120000
DTEND;TZID=America/Toronto:20260503T143000
DTSTAMP:20260424T231903
CREATED:20260424T130043Z
LAST-MODIFIED:20260424T130043Z
UID:10316185-1777809600-1777818600@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
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20260524T183000
DTEND;TZID=America/Toronto:20260524T210000
DTSTAMP:20260424T231903
CREATED:20260424T130112Z
LAST-MODIFIED:20260424T130112Z
UID:10316634-1779647400-1779656400@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
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