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: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 BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260329T120000 DTEND;TZID=America/Toronto:20260329T143000 DTSTAMP:20260329T130021Z CREATED:20260329T130021Z LAST-MODIFIED:20260329T130021Z UID:10270188-1774785600-1774794600@nowtoronto.com SUMMARY:Intro to Sourdough with Sonya Gammal DESCRIPTION:Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. We’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!—– \nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. —– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. Learn more about Cooking Classes at The Depanneur URL:https://nowtoronto.com/event/intro-to-sourdough-with-sonya-gammal-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/2026/01/intro-to-sourdough-with-sonya-gammal.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260328T120000 DTEND;TZID=America/Toronto:20260328T143000 DTSTAMP:20260328T130014Z CREATED:20260328T130014Z LAST-MODIFIED:20260328T130014Z UID:10268420-1774699200-1774708200@nowtoronto.com SUMMARY:Intro to Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting\, storing and handling knives\, sharpening and honing\, knife safety and tips\, techniques for dealing with common ingredients like onions & garlic\, classic vegetable and herb cuts such as julienne\, brunoise\, and chiffonade\, and the easiest way to break down a whole chicken into 8 standard cuts. During the class you will be preparing a light meal of chicken/veggie masala curry with basmati rice and a fresh salsa\, and take home these terrific recipes. (vegan + gluten-free options available).—- \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. Learn more about Cooking Classes at The Depanneur URL:https://nowtoronto.com/event/intro-to-knife-skills-with-sonya-gammal-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/2026/01/intro-to-knife-skills-with-sonya-gammal.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260327T183000 DTEND;TZID=America/Toronto:20260327T210000 DTSTAMP:20260328T130013Z CREATED:20260328T130013Z LAST-MODIFIED:20260328T130013Z UID:10268392-1774636200-1774645200@nowtoronto.com SUMMARY:Beef Wellington by Peter Sanagan DESCRIPTION:According to legend\, Beef Wellington was created to honour Field Marshal Arthur Wellesley\, the 1st Duke of Wellington\, a British Army officer and statesman best known for his defeat of Napoleon Bonaparte at Waterloo in 1815\, though he also twice served as Prime Minister of Great Britain. The classic Beef Wellington features beef tenderloin wrapped in a crisp\, buttery pastry crust\, a technique borrowed from the French filet de boeuf en croute\, along with succulent accents such as mushrooms and duck pâté. The combination of luxury ingredients\, technical skill\, and dramatic presentation has made Beef Wellington into one of most iconic dishes in European fine dining. \nTonight\, chef-turned-butcher\, Peter Sanagan\, owner and founder of Sanagan’s Meat Locker\, alongside Executive Chef Scott Draper\, will share the rich history and skillful techniques involved in making Beef Wellington from (almost) scratch. Participants will each be guided on how to assemble their own small Wellington for two to take home\, using top-quality Canadian beef tenderloin\, prosciutto\, mushroom duxelles\, duck liver mousse\, and puff pastry. \nWhile your personal Wellington chills in the fridge\, you’ll be invited to sit down to enjoy a portion of freshly-prepared Beef Wellington along with a glass of whatever you care to bring to savour alongside this showpiece of British cuisine. \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. @sanagansmeatlocker—– \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/beef-wellington-by-peter-sanagan/ 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/beef-wellington-by-peter-sanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260326T183000 DTEND;TZID=America/Toronto:20260326T210000 DTSTAMP:20260327T130013Z CREATED:20260327T130013Z LAST-MODIFIED:20260327T130013Z UID:10266614-1774549800-1774558800@nowtoronto.com SUMMARY:Jennifer Mitsche & Lori Stahlbrand - The Communal Lunch Project 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.There are more than 2 million post-secondary students in Canada\, and they all need to eat lunch. What innovative social and transformational possibilities might this afford? \nLori and Jennifer have been collaborating on research and academic integration of research at George Brown Polytechnic to engage students\, faculty and administration in the action of campus food systems and food culture transformation. This collaboration began with the second NSERC-funded Communal Lunch Project and continued with the Communal Lunch Program\, established at George Brown in 2023. It has now grown into the beginnings of a Sustainable Food Systems Hub. \nThe vision is to establish a hub that recognizes Canada’s post-secondary institutions and their campuses as microcosms of food systems and\, therefore\, engines for food systems transformation. Our system-level change approach includes shifting procurement\, education\, and workforce practices toward sustainability\, equity\, and resilience at scale to accelerate food systems change beyond any single institution. \nJennifer Mitsche teaches in the Honours Bachelor of Food Studies program at George Brown Polytechnic and is the founder of the NSERC-funded Communal Lunch Project. As a researcher and project lead at George Brown\, she has launched communal food programming that integrates access to nourishing food and opportunities to develop food literacy into the post-secondary learning environment. \nDr. Lori Stahlbrand is an award-winning Professor at George Brown College (GBC) where she co-developed\, teaches\, and coordinates the Honours Bachelor in Food Studies – the first and only degree of its kind in Canada that combines culinary training with a food studies curriculum that focuses on sustainability\, equity\, health\, and policy. \nDinner by Len Senater \nTonight’s menu borrows inspiration (and a few recipes) from chef\, author and activist Joshna Maharaj’s work with the Communal Lunch Project. \nElotes-Miso soup – Japanese and Mexican flavours collide in this simple yet complex mix of savoury miso with sweet corn\, chile and lime. \nPad Gra Prow – A classic Thai lunch: ground meat\, often pork or chicken — I’ll be using an “Impossible” plant-based protein\, which works exceptionally well for this recipe — stir-fried with holy basil leaves\, long beans and chilis in a mix of fish\, oyster and soy sauces\, served with jasmine rice and topped with a crispy fried egg (optional) \nPear Gingersnap Crumble – ginger cookies give this fragrant fruit bake extra warmth. Served with vanilla ice cream. \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/jennifer-mitsche-lori-stahlbrand-the-communal-lunch-project/ 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/jennifer-mitsche-lori-stahlbrand-the-communal-lunch-project.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260322T183000 DTEND;TZID=America/Toronto:20260322T210000 DTSTAMP:20260323T130014Z CREATED:20260323T130014Z LAST-MODIFIED:20260323T130014Z UID:10259733-1774204200-1774213200@nowtoronto.com SUMMARY:Making Marmalade with Julian Sleath DESCRIPTION:Ever wonder what are those gnarly looking\, inedibly dry\, sour and bitter oranges that appear grocery stores each February? Might it have something to do with what makes marmalade a British national obsession? \nFor this fun\, hands-on workshop\, join World Marmalade Award-winning aficionado Julian Sleath to learn the recipes\, tools and techniques for making your own exquisite marmalades from scratch. Together you’ll explore three different approaches to making marmalade\, and discover an exciting world of citrus fruits like sweet Meyer lemons and exquisitely fragrant Seville oranges. \nAlong the way you’ll learn the difference between a jam\, jelly and a marmalade\, how to properly prepare peel\, and some of the secrets to what makes a truly premium artisanal marmalade. You will leave with a basic understanding safe canning practices\, along with recipes and a jar of your very own homemade marmalade to enjoy. \nIn this class you’ll be making and/or sampling: Classic Seville Marmalade (Oranges only)\, St Clements Marmalade (Orange & Lemons)\, Lemon Sunshine (Meyer Lemon & Apple)\, and a Gingerbread Marmalade Cake.—– \nJulian Sleath has worked in the performing arts for over 40 years\, however a last minute appeal for entries prompted him to enter the Mad for Marmalade competition organized by the Culinary Historians of Canada in 2010. Inspired by that success he has since won silver and bronze medals in the Dalemain World Marmalade Awards. He looks forward to “citrus season” each winter. \n—– Every Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/making-marmalade-with-julian-sleath/ 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/making-marmalade-with-julian-sleath.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260321T120000 DTEND;TZID=America/Toronto:20260321T143000 DTSTAMP:20260321T130018Z CREATED:20260321T130018Z LAST-MODIFIED:20260321T130018Z UID:10256204-1774094400-1774103400@nowtoronto.com SUMMARY:Egg Pastas of Italy with Chef Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You’ll ease into the class with a beautiful spread of antipasti 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 Chef Anthony will walk you through some simple\, yet significant shapes and styles of pasta made with minimal tools\, focusing on classic handmade pasta shapes such as fettuccine\, pappardelle\, farfalle\, garganelli\, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light lunch of Tagliatelle al Funghi\, a delicious creamy mushroom and parmesan dish. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! —– $79 + HST —– Anthony 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/egg-pastas-of-italy-with-chef-anthony-sestito/ 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/egg-pastas-of-italy-with-chef-anthony-sestito.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260320T183000 DTEND;TZID=America/Toronto:20260320T210000 DTSTAMP:20260321T130016Z CREATED:20260321T130016Z LAST-MODIFIED:20260321T130016Z UID:10256185-1774031400-1774040400@nowtoronto.com SUMMARY:Cook the Books - Ottolenghi by Alissa Kondogiannis DESCRIPTION:Israeli-born\, London-based Chef Yotam Ottolenghi has been leading a quiet\, delicious food revolution since 2002. He has transformed his personal take on fresh\, authentic Middle-Eastern flavours\, colourful vegetable dishes and exotic spices into a global brand\, led by an influential chain of restaurants and series of award-winning cookbooks including Jerusalem\, Plenty\, Comfort\, Flavour\, Simple\, and two recent books from the Ottolenghi Test Kitchen Shelf Love\, and Extra Good Things. It is hard to browse through these beautiful books and not be overwhelmed by the urge to want to devour the tantalizing dishes within. \nAlissa Kondogiannis has chosen a handful of her favourite Ottolenghi recipes for this convivial Friday night dinner. Join us for an all-Ottolenghi tribute to the bright\, vibrant flavours and plant-forward sophistication of this master of modern Israeli cuisine.—- \nBurnt eggplant with garlic\, lemon and pomegranate seeds (Jerusalem)A fresh\, contemporary spin on classic baba ganoush \nConfit tandoori chickpeas (Shelf Love)Indian spices infuse creamy chickpeas \nBaby spinach salad with dates and almonds (Jerusalem)A fattoush-style salad with crispy pita chips \nRoasted chicken with clementines and arak (Jerusalem)Succulent chicken roasted with fennel\, citrus and arak\, a Levantine anise-flavoured liquor — it’s crazy good! \nSaffron rice with barberries\, pistachios and mixed herbs (Jerusalem)Fragrant basmati rice with nuts and fruit \nConfit leeks with Puy lentils and leek cream (OTK Extra Good Things)Tender\, slow-cooked leeks serenade nutty black lentils \nNutella\, sesame and hazelnuts rolls (Simple)Inspired by Cafe Landwer’s rozalach\, these are some to-die-for cookies!—– \nAlissa 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/cook-the-books-ottolenghi-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/2026/02/cook-the-books-ottolenghi-by-alissa-kondogiannis.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260319T183000 DTEND;TZID=America/Toronto:20260319T210000 DTSTAMP:20260320T130014Z CREATED:20260320T130014Z LAST-MODIFIED:20260320T130014Z UID:10254395-1773945000-1773954000@nowtoronto.com SUMMARY:Kombucha by Rebekka Hutton DESCRIPTION:Kombucha is a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast — becomes tangy\, lightly sparkling\, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings\, sugar levels\, and carbonation of this exceptionally healthy beverage. As a bonus\, you save money and can drink more kombucha! \nIn this hands-on class\, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues\, selecting tea and flavourings\, SCOBY care\, bottling\, and carbonation\, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample\, along with a light snack. Participants will leave with enough starter\, organic sugar\, and a choice of organic tea to brew 2-4 litres at home. \nFor those keen to jump into kombucha brewing\, Rebekka can optionally provide the following items on request: \nlarger brewing jars: 2L ($5) or 4L ($10)a healthy SCOBY ($20\, but not required)a copy of The Big Book of Kombucha by Hannah Crum ($30)additional organic tea in bulk (BYO container\, price TBD).—-Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany URL:https://nowtoronto.com/event/kombucha-by-rebekka-hutton-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/2026/02/kombucha-by-rebekka-hutton.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260315T183000 DTEND;TZID=America/Toronto:20260315T210000 DTSTAMP:20260316T130018Z CREATED:20260316T130018Z LAST-MODIFIED:20260316T130018Z UID:10247647-1773599400-1773608400@nowtoronto.com SUMMARY:Tamales by Iván Wadgymar DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nTamales are an essential and ancient Mexican dish enjoyed for this occasion – soft cornmeal masa (dough) stuffed with a flavourful filling\, wrapped in corn husks and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico\, and – in addition to St. Patrick’s Day – are a beloved part of many Holy Week and Easter celebrations. \nJoin Iván Wadgymar of Maizal for a fun\, hands-on class where you will learn how to make delicious tamales from scratch using traditional\, freshly ground masa de maiz instead of the industrial maseca (dried corn flour) that many recipes call for. \nAs a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. \nYou’ll be making Tamales de Hongos (Mushroom) en Salsa Verde and Tamales de Pollo (Chicken) con Mole. There will be tamales to snack on in class\, and everyone gets to take home the tamales they make\, along with all the recipes. \n—– \nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom. @maizalto – \n—- \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/tamales-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/tamales-by-ivan-wadgymar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260315T120000 DTEND;TZID=America/Toronto:20260315T143000 DTSTAMP:20260315T130013Z CREATED:20260315T130013Z LAST-MODIFIED:20260315T130013Z UID:10245944-1773576000-1773585000@nowtoronto.com SUMMARY:Challah & Babka by Alissa Kondogiannis DESCRIPTION:Challah & Babka are two of the greatest gifts of traditional Jewish baking\, and they share a remarkable secret: they use the same dough! It’s like the best 2-for-1 deal ever! Join Alissa Kondogiannis for this fun\, hands-on cooking class that will teach you the easy\, foolproof techniques to create perfect challahs and babkas at home. \nChallah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn how to make the quick\, simple\, and forgiving yeasted dough that can be turned into either Challah or Babka. Each participant will have the option to make and braid their own challah or how to shape\, fold and glaze the babka to give it its signature marbled swirls and gleaming finish. \nThere will be plenty of oven-fresh challah to taste\, and just-baked chocolate babka to share in class. Each participant goes home with their own whole unbaked challah or babka to bake at home. \n—–Alissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen URL:https://nowtoronto.com/event/challah-babka-by-alissa-kondogiannis-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/2026/02/challah-babka-by-alissa-kondogiannis.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260314T183000 DTEND;TZID=America/Toronto:20260314T210000 DTSTAMP:20260315T130011Z CREATED:20260315T130011Z LAST-MODIFIED:20260315T130011Z UID:10245912-1773513000-1773522000@nowtoronto.com SUMMARY:Nigerian Mixed Grill by Beauty Obasuyi DESCRIPTION:Nigeria is often referred to as the “Giant of Africa”\, being both the most populous and wealthiest nation on the continent. The combination of a long history\, diverse population and varied geography provides a fertile soil for a complex and varied cuisine\, but one sadly underrepresented in Toronto. \nNigerian cuisine\, like West African cuisine in general\, is known for its richness and variety. Many different spices\, herbs and ingredients provide a broad pallet for deeply flavoured dishes\, often enlivened with a chilli pepper kick. Nigerian feasts are colourful and lavish; market and street foods are plentiful and varied. \nTonight the remarkable Beauty Obasuyi\, chef\, real estate maven\, philanthropist\, Guinness World Record holder and successful restaurateur behind Naija Jollof (with 5 locations around the GTA)\, will be our expert tour guide through some of the most popular dishes in Nigerian cuisine.—– \nWelcome DrinkZobo is the Hausa word for a beverage made of sorrel\, the dried flowers of the Hibiscus plant. Boiled with warm spices like ginger and tropical fruits such as orange and pineapple\, sweetened and chilled\, the result is a popular\, tangy and refreshing drink. \nSmall Chops (Appetizer)Puff Puff is a traditional snack beloved by children and adults alike across Africa. A yeasted dough is left to rise\, formed into small balls and deep fried\, and then sometimes dusted with sweet spices like nutmeg or cinnamon. \nGrilled MeatsGrilled Chicken & Tilapia\, Southern Nigerian-style features a marinade of spices most commonly seen in the South\, closer to the sea. Ginger and garlic are mixed with spices and yaji (a mixture of ground peanuts and chiles). The meat is grilled at a high temperature to retain maximum juiciness while drawing out the complex smokiness of the spices. \nSuya Beef is another staple dish and popular street food consisting of grilled beef marinated in distinctive suya spices. Similar to yaji but with the addition of Kuli Kuli (a ground peanut paste)\, the flavour is so beloved that you’ll find it on everything from kabobs to French fries and even popcorn. As with ‘curry’ there is no set standard mixture of Suya\, allowing each cook or family to boast their own version. \nSidesJollof Rice is perhaps the most singularly ubiquitous dish across West Africa and for good reason. Long grain rice is cooked with precise care in a broth of tomato\, chilis\, onions and sometimes other vegetables and/or meat depending on the particular chef or regional variation. Which country/city/locale makes the best versions is the topic of endless debate across West Africa\, resulting in a friendly rivalry known as the ‘Jollof Wars’. Jollof Spaghetti infuses pasta with the complex flavour profile of jollof seasoning\, adding the extra umami punch of smoked mackerel. \nPlantain and spinach pottage is a hearty\, comforting dish made with leafy greens\, ripe plantain\, and mild spices. Fried plantain and beans is another everyday favourite that’s both filling\, flavourful and vegetarian. A fresh Coleslaw salad provides some lightness and tang to help highlight and contrast the many rich flavours. \nDessertHomemade cheesecake ice cream delivers the luscious flavour of classic cheesecake in a cool\, creamy ice cream\, garnished with a little fresh fruit for the perfect finish.—– \nBeauty Obasuyi is a Nigerian chef\, entrepreneur\, philanthropist and author based in Canada. Beauty is the founder of called Naija Jollof\, a local chain of African restaurants in the GTA @naijajolloftoronto \n—–Every weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. @thedepanneur URL:https://nowtoronto.com/event/nigerian-mixed-grill-by-beauty-obasuyi/ 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/nigerian-mixed-grill-by-beauty-obasuyi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260314T120000 DTEND;TZID=America/Toronto:20260314T143000 DTSTAMP:20260314T130016Z CREATED:20260314T130016Z LAST-MODIFIED:20260314T130016Z UID:10244158-1773489600-1773498600@nowtoronto.com SUMMARY:Shades of Tiramisù DESCRIPTION:Tiramisù may be Italy’s most iconic dessert\, with its coffee-soaked ladyfingers and layers of fluffy cream\, but there’s more to it than the classic version. Originating in Northeastern Italy and making its way around the world\, it has become one of the country’s most recognized treats. The name comes from tirami su\, meaning ‘pick me up’ or ‘cheer me up’. \nIn this hands-on workshop\, Italian cook Erica Foffi will guide you through the essentials of making authentic tiramisù\, from a perfectly balanced mascarpone cream to the techniques that give this dessert its signature texture. \nYou’ll then explore a selection of flavour variations inspired by Italian ingredients\, including strawberry\, limoncello\, pistachio\, and chocolate. \nParticipants will learn how to prepare different dipping syrups for ladyfingers and how to assemble a well-structured tiramisù. Each student will choose two flavours and create their own tiramisù cups to enjoy. \nAn indulgent\, playful class for dessert lovers who want to go beyond the basics. \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/shades-of-tiramisu/ 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/shades-of-tiramisu.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260313T183000 DTEND;TZID=America/Toronto:20260313T210000 DTSTAMP:20260314T130015Z CREATED:20260314T130015Z LAST-MODIFIED:20260314T130015Z UID:10244135-1773426600-1773435600@nowtoronto.com SUMMARY:The Lentils of India with Shilpa Kotamarthi DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.We talk a lot about spices in Indian food\, but lentils are where the real story lives. This educational\, hands-on workshop by Shilpa Kotamarthi is about slowing down and paying attention to these too often overlooked legumes. \nWe’ll learn about the many varieties of lentils – Mung\, Toor\, Pigeon\, Green Gram\, Bengal Gram\, Urads – and how the cooking of South India has evolved to incorporate them into a dizzying array of preparations that move between humble daily meals and layered\, complex dishes. \nThis in-depth Masterclass focuses on the many uses of this broad category of ingredients. We will explore the origins\, processes\, techniques and nuances surrounding nutritious and versatile pulses. This class will be especially valuable for those interested in high-protein\, plant-based\, environmentally sustainable ingredients. \nWe will then apply what we’ve learned by making fresh dosas together\, delving into the art and science behind fermenting the perfect batter. We will enjoy the fresh dosas along with Kothimbir lentil salad – hearty\, herbaceous and a staple dish during festivals and special meals in the southern state of Karnataka – as well as Paruppu Payasam\, a sweet lentil-based dessert. \nDosaDosas are popular South Indian\, thin\, crispy\, and savory crepes made from a nutritious\, fermented batter of black gram (urad dal) and rice. Usually served for breakfast or as a snack with sambar and chutney\, it is often filled with spiced potatoes (masala dosa). It will be served with a peanut chutney made with peanuts\, tamarind\, chana dal and urad dal. \nKothimbir SaladSoaked moong dal tossed with a carrot slaw\, chilies\, lime and topped with tempered lentils. \nParuppu PayasamAlso known as Moong Dal Kheer\, it is a traditional and popular South Indian sweet dish prepared during festivals\, weddings\, and special occasions. It is a creamy\, nutritious pudding made primarily from split yellow moong lentils (green gram)\, jaggery\, and coconut milk\, often tempered with ghee-roasted cashews\, raisins\, and cardamom. \n—-Shilpa Kotamarthi is a brand strategist and a consultant in the food and beverage space. She’s built a coffee startup over the past five years and Mystery Eats to curate dining experiences & is currently studying wine at George brown. Learn more at www.shilpakotamarthi.com —- \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/the-lentils-of-india-with-shilpa-kotamarthi/ 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-lentils-of-india-with-shilpa-kotamarthi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260312T183000 DTEND;TZID=America/Toronto:20260312T210000 DTSTAMP:20260313T130016Z CREATED:20260313T130016Z LAST-MODIFIED:20260313T130016Z UID:10242388-1773340200-1773349200@nowtoronto.com SUMMARY:Foccacia Sorpresa by Laura Guanti DESCRIPTION:Focaccia is Italy’s most irresistible bread — crisp and golden on the outside\, soft and airy within\, and endlessly customizable. In this hands-on class\, Laura Guanti invites you into the world of focaccia sorpresa: the trendy\, over-stuffed Italian sandwich where the bread is just as exciting as what goes inside. \nEach participant will mix and prepare their own personal batch of focaccia dough from scratch\, learning the techniques behind proper hydration\, folding\, and fermentation. Because great focaccia takes time\, your dough will be taken home to proof overnight and bake the next day — so the experience continues long after class ends. \nTo satisfy immediate cravings\, Laura will have a batch prepared and perfectly proofed ahead of time. Together\, you’ll bake it in class\, then transform it into a gourmet focaccia panini using an abundant spread of high-quality Italian fillings: cured meats\, cheeses\, seasonal vegetables\, spreads\, and finishing oils. Each student will assemble their own sorpresa — layered\, pressed\, sliced\, and enjoyed fresh. \nThis class blends technique\, tradition\, and indulgence — part bread workshop\, part Italian sandwich feast. You’ll leave with the knowledge to recreate bakery-level focaccia at home\, your own dough ready to bake\, and a whole new appreciation for why Italians never underestimate good bread. \n—– Laura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family roots and traditions. Which she has now intertwined in to her modern cooking techniques and flavours. Laura has now opened her own catering & events company called Bellanti Events\, where she draws from her teachings & Italian heritage to create dishes that are both comforting and innovative. Gnocchi is still one of her most requested dishes at the various events she does! @bellanti.events \n—– Every Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/foccacia-sorpresa-by-laura-guanti/ 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/foccacia-sorpresa-by-laura-guanti.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260307T183000 DTEND;TZID=America/Toronto:20260307T210500 DTSTAMP:20260308T130014Z CREATED:20260308T130014Z LAST-MODIFIED:20260308T130014Z UID:10233901-1772908200-1772917500@nowtoronto.com SUMMARY:Memoria y Sabor by Sonic Sancocho DESCRIPTION:Fresh off its two-year anniversary celebration\, Toronto-based\, world-bound music and event collective Sonic Sancocho. Known for their vibrant\, sold-out\, late night jams at Drom Taberna\, diverse collabs and festival pop-ups\, their parties revolve around steaming bowls of sancocho\, a nourishing dish of Latin and Caribbean roots. Tonight they bring their namesake dish and seductive vibes to The Depanneur for an extra special musical Supper Club. \nSonic Sancocho is a fusion of tastes and sounds\, culinary rhythms and funky flavours set to delicious grooves and savoury beats. A bold bolero will drop the needle: a welcome cocktail of Guarapita (fruit juice\, rum\, and lemon) before we spin a cumbia beat of Patacones as the evening’s appetizer. Then\, we sway into salsa jams with Sancocho: a chicken and beef-based broth\, with plantains\, potatoes\, corn and a myriad of herbs. A bright\, citrusy salad brings in the high end\, and a green aji sauce adds heat\, the conga rhythm that brings all of the flavours together. The last track is a banger: luscious flan with maracuya (passion fruit) compote for dessert. \nAn all-vinyl soundtrack will be spun by That Dude From Lupinore\, an alumnus of Sonic Sancocho’s DJ collective – complete with the classics\, contemporaries and b-sides of Latin music and its musical diasporas.—– \nWelcome Cocktail: GuarapitaThe tropical aroma of guava infuses the dark sweetness of rum\, brightened by lime\, and spiced with ginger. \nPatacones con HogaoPatacones are a popular Latinx dish made from green (unripe) plantains\, lightly fried to soften\, flattened\, and then fried again until golden and a bit crisp. Then they’re topped with hogao: an essential Colombian creole sauce made from slow-cooked tomatoes\, green onions\, garlic\, and spices. \nSancocho Sancocho is a soup beloved in many Latin American cultures\, with countless local variations. Its rich\, comforting presence is a central feature of many large gatherings of family and friends — a culinary canvas that connects music\, dancing and celebration — a dish truly meant to be shared! \nTheir signature sancocho features both chicken and beef\, cooked with yucca\, plantain\, potatoes\, papa criollo (baby yellow potatoes) and cob corn\, seasoned green and yellow onion\, cumin\, cilantro\, and chadon beni. \nServed with white rice and fresh avocado\, and aji\, a spicy\, fresh green salsa of cilantro\, onions and scotch bonnet peppers\, it is the classic Colombian way to add a touch of heat. \nEnsalada de PalmitoA cool\, refreshing side salad of tomato\, onion\, cucumber\, lettuce and hearts of palm tossed in a honey-citrus vinaigrette \nFlan de MaracuyáRich\, creamy caramel flan\, a Latin American classic\, served with a bright\, fragrant passion fruit compote \n—–About Sonic Sancocho: The spice of life in sound\, shared with the community. Much like ingredients in a universal dish – a big pot of soup – here\, platters of sound are spun and served with warm welcome. Musical ingredients from around the world\, from a local perspective\, for all to share and enjoy. Founded by selectresses olasconola & Juana Go-Gó in Toronto\, Canada\, Sonic Sancocho is a community gathering of music and food – two things that nourish heart and soul.They bring forth the B Sides and the beloved of Latin music\, with sounds from around the world\, to your venue through all-vinyl DJ sets and dynamic live performances. Sancocho is where all of the ingredients come together and are shared amongst one another – from the starches to the spices and everything in between. We turn up the heat to bring it to a boil\, coming together to enjoy a moment of connection through a serving of soup\, within layers of sound\, endless movement and fun. @sonicsancocho \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/memoria-y-sabor-by-sonic-sancocho/ 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/memoria-y-sabor-by-sonic-sancocho.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260306T183000 DTEND;TZID=America/Toronto:20260306T210000 DTSTAMP:20260307T140015Z CREATED:20260307T140015Z LAST-MODIFIED:20260307T140015Z UID:10232170-1772821800-1772830800@nowtoronto.com SUMMARY:Classic Cassoulet by Peter Sanagan DESCRIPTION:Cassoulet is a slow-baked bean stew from southwestern France\, closely associated with the old province of Languedoc and the towns of Castelnaudary\, Carcassonne\, and Toulouse. Its roots are peasant cooking: a practical way to turn dried white beans into something sustaining by simmering them with whatever preserved meats were on hand. Over time\, that thrift became tradition\, and regional “styles” emerged. Castelnaudary is often treated as the classic\, built around pork and sometimes goose. Toulouse commonly includes garlic sausage and pork. Carcassonne may lean more rustic\, originally made with mutton\, and later\, duck. However it is made\, cassoulet is less a fixed recipe than a method: beans\, good stock\, cured or confit meats\, and patience — it’s the long\, slow cooking in the oven that helps create its signature depth. \nTonight\, chef-turned-beloved-butcher\, Peter Sanagan\, owner and founder of Sanagan’s Meat Locker\, alongside Sanagan’s Executive Chef Scott Draper\, will share the history and techniques of making fabulous cassoulet from (almost) scratch. Participants will assemble their own cassoulets from cooked beans\, duck confit\, sausage\, and pork belly. You will be taught how to layer the ingredients and dive into discussions of the preparation of the component parts. After assembly your cassoulets are packed up for you to take home to cook or freeze\, and everyone sits down to enjoy a pre-cooked cassoulet along with a glass of whatever you care to bring to savour alongside this quintessential dish of French Winter comfort food. \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\, fantastic house-made sausages. @sanagansmeatlocker—– \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/classic-cassoulet-by-peter-sanagan/ 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/classic-cassoulet-by-peter-sanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260228T183000 DTEND;TZID=America/Toronto:20260228T210000 DTSTAMP:20260301T140015Z CREATED:20260301T140015Z LAST-MODIFIED:20260301T140015Z UID:10222169-1772303400-1772312400@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—–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-6/ 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/2026/01/indigenous-food-lab-by-chef-taylor-parker-1.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260228T120000 DTEND;TZID=America/Toronto:20260228T143000 DTSTAMP:20260228T140017Z CREATED:20260228T140017Z LAST-MODIFIED:20260228T140017Z UID:10220497-1772280000-1772289000@nowtoronto.com SUMMARY:Arabic Cheesemaking by Rahaf Alakbani DESCRIPTION:The Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas\, as well a taste of Syrian culture\, history and music.—– \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can be served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds\, za’atar\, or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a tender white cheese popular in Egypt and the Arabian Gulf area (jibneh being the generic Arabic word for ‘cheese’). It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed. Depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh\, melty mozzarella\, to a firm\, fry-able haloumi. Jibnehs can be served on their own\, with pickles\, olives and vegetables as a meze; it is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nBONUS: Learn how to make a quick & easy\, gluten-free quinoa pita! \nParticipants will share a light afternoon snack including the cheeses they have prepared. \n—– \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. \n@the_rahaf_kitchen | @haneen_choir_ca URL:https://nowtoronto.com/event/arabic-cheesemaking-by-rahaf-alakbani/ 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/arabic-cheesemaking-by-rahaf-alakbani.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260227T183000 DTEND;TZID=America/Toronto:20260227T210000 DTSTAMP:20260228T140015Z CREATED:20260228T140015Z LAST-MODIFIED:20260228T140015Z UID:10220460-1772217000-1772226000@nowtoronto.com SUMMARY:Belgian Beer MasterClass with Joke Van Loon DESCRIPTION:Join us for this deep dive into saisons\, sours\, monks and microbes! \nThis educational MasterClass will explore the history and variety of Belgian Beer and brewing\, along with a beer tasting with some light snacks. Belgian beer is some of the most beloved\, celebrated and\, as we’ll learn\, dangerous beers on Earth. These products have made a huge impact on markets all over the world\, including North America and our love for them is only growing. \nWe will learn the fundamentals of brewing in general and then how the inhabitants of what we today call Belgium adapted and perfected these techniques over time. While the rest of Europe was out jousting or inventing new plagues in the Middle Ages\, monks were quietly improving sanitation\, perfecting fermentation and recording detailed brewing notes. We will explore these Trappist traditions and taste a variety of styles. \nThese will include: Saisons\, Flemish Reds\, Trappist Ales and Tripels. \nThe tasting will be accompanied by some thoughtfully paired meats\, cheeses\, small bites and sweets. \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 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. \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/belgian-beer-masterclass-with-joke-van-loon/ 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/belgian-beer-masterclass-with-joke-van-loon.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260222T183000 DTEND;TZID=America/Toronto:20260222T210000 DTSTAMP:20260223T210946Z CREATED:20260223T210946Z LAST-MODIFIED:20260223T210946Z UID:10212044-1771785000-1771794000@nowtoronto.com SUMMARY:Roman Street Food by Erica Foffi DESCRIPTION:Step into the streets of Rome with Italian cook Erica Foffi and discover the simple\, honest flavours that have been feeding the city for generations. These are the recipes you’d find in tiny neighbourhood shops\, in the streets\, or enjoyed standing at a busy market counter. This is food that tastes like home and tells a story with every bite. \nIn this hands-on class\, you’ll master: \nSupplì al telefono \nCrispy rice croquettes with a molten mozzarella centre\, so named for the long\, stretchy cheese “telephone wires” that appear when you take a bite \nPanzanella \nA refreshing bread salad with tomatoes\, cucumber\, onion\, and basil\, the perfect way Romans turn day-old bread into summer perfection \nFrittata di zucchini e menta \nBaked with eggs\, zucchini\, and Parmigiano\, a light\, fragrant dish that’s a staple in Roman kitchens during the warm months. \nCiambelline al vino \nCrunchy cookies made with wine and olive oil — the kind of rustic treat you might find at a countryside bakery\, meant to be dipped in a glass of wine or coffee *(Erica will be bringing these for you to try for dessert but there will not be time to make them as a group). \nAll dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and full bellies. \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/roman-street-food-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/roman-street-food-by-erica-foffi.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260221T183000 DTEND;TZID=America/Toronto:20260221T210000 DTSTAMP:20260222T140014Z CREATED:20260222T140014Z LAST-MODIFIED:20260222T140014Z UID:10208697-1771698600-1771707600@nowtoronto.com SUMMARY:With Love\, From Delhi by Pudina Kitchen DESCRIPTION:Delhi is a city of contradictions and harmony\, where ancient monuments stand beside bustling street corners\, where Mughlai grandeur meets humble chaat and where every neighborhood has its own flavor story to tell. \nThis meal celebrates the soul of Delhi through its most iconic dishes. From the crispy\, tangy alloo chaat sold at every corner to the rich\, overnight-simmered dal makhani that graces family tables. From the regal chicken changezi\, born in royal kitchens\, to the Winter warmth of gajar halwa and kadha doodh. Each represents a different facet of this ancient city: its history\, seasons and celebrations. \nWith Love\, from Delhi is Sargam’s homage to the place that shaped her. It’s about the chaatwala who’s been at the same corner for decades\, the grandmothers who perfect their halwa every Winter\, the vendors stirring huge kadhais of milk on cold nights. Food in Delhi isn’t just sustenance\, it’s connection\, memory\, love made edible. \n—- \nGolden Triangle Aloo ChaatCrispy golden triangular potatoes tossed in tangy chaat masala and fresh lemon. Served in traditional patte ki katori (leaf bowls)\, a nostalgic taste of Delhi’s beloved street corners where comfort meets crunch. \nRuby Beet Patties & Hara Dilkash KebabA vibrant twist on Delhi’s aloo tikki chaat. Jewel-toned beetroot patties and emerald spinach kebabs made with kala chana (black chickpeas)\, served with savory yogurt and chutneys. \nBlack Gold Dal Makhani Black lentils slow-simmered overnight\, enriched with butter and cream and finished with an aromatic tadka. Paired with golden saffron rice perfumed with star anise and black cardamom. Indulgent\, velvety\, and utterly sublime. \nLove’s Conquest Chicken Changezi Born in the royal kitchens of 13th-century Delhi\, tender chicken bathed in a luxurious tomato-onion reduction\, elevated by the distinctive fragrance of kasoori methi (dried fenugreek). Paired with flaky parantha. \nCrimson Halwa: Gajar with Pistachio Winter’s most beloved dessert. Sweet Indian red carrots slow-cooked in desi ghee and milk until they transform into pure indulgence\, crowned with crushed silver pistachios that add a luxurious crunch and nutty elegance. A Pudina Kitchen legacy\, perfected across generations. \nMalviya Magic Kadha Doodh Delhi’s soul-warming elixir. Milk reduced slowly over hours into liquid gold\, enriched with saffron\, cardamom\, and crushed nuts. Served warm in traditional kulhads (clay cups). Pure comfort in every sip. \n—- \nSargam Nayyar gravitated towards food and cooking from a young age in her native India and then as a newcomer to Canada. Embracing not only the physical aspects of food\, but its power to evoke memory and tell stories\, she created Pudina Kitchen as a space where food is not just cooked but experienced: with emotion\, culture\, creativity and care. \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/with-love-from-delhi-by-pudina-kitchen/ 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/with-love-from-delhi-by-pudina-kitchen.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260220T183000 DTEND;TZID=America/Toronto:20260220T210000 DTSTAMP:20260221T140013Z CREATED:20260221T140013Z LAST-MODIFIED:20260221T140013Z UID:10206959-1771612200-1771621200@nowtoronto.com SUMMARY:Sausages from Scratch by Peter Sanagan DESCRIPTION:Discover the fundamentals of sausage making with one of Toronto’s top butchers\, Peter Sanagan of Sanagan’s Meat Locker. You’ll learn about the history of sausage production\, the differences in regional styles and recipes\, equipment and protein extraction\, seasonings\, preservatives\, and so much more! \nEveryone will get to season\, mix and shape their own sausages\, discuss grind and fat ratios\, learn how to preparing casings\, and get hand-on experience with stuffing & tying techniques. Working in pairs\, participants will get to make 8 (!) different kinds of pork sausage. There will be samples to try in class\, and 1-2 of each flavour to take home along with all the recipes. \nMild Italian • Hot Italian • Spanish Chorizo • Honey Garlic • Maple Syrup & Chinese Five Spice • Toulouse • Bratwurst • Breakfast Sausage \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\, fantastic housemade sausages. @sanagansmeatlocker—– \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/sausages-from-scratch-by-peter-sanagan/ 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/sausages-from-scratch-by-peter-sanagan.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260219T183000 DTEND;TZID=America/Toronto:20260219T210000 DTSTAMP:20260220T140013Z CREATED:20260220T140013Z LAST-MODIFIED:20260220T140013Z UID:10205243-1771525800-1771534800@nowtoronto.com SUMMARY:Sarah Heynan - Food as Social Good 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.Food touches almost every aspect of our lives\, from the personal and historical to the economic and political\, with enormous impacts on our environment\, health and well being. It has the capacity to be a powerful lever for systems change\, and people like Sarah Heynan of the Canadian Centre for Food & Ecology are exploring ways to leverage this in a positive\, joyful way. \nSarah is the inaugural Executive Director of the Canadian Centre for Food & Ecology (CCFE). Having grown up in Alberta with melting glaciers on the horizon and oil pumps in the foreground\, her life-long pursuit has been dedicated to the balance between human and natural systems. \nI met Sarah in 2024 as she was mapping out the Canadian good food ecosystem\, and she quickly became and invaluable mentor and supporter of the Depanneur. In time\, this evolved into a rewarding collaboration: The Dep is now co-located in the CCFE Solutions Salon at The Centre for Social Innovation (CSI)\, and I could not be prouder to call this our home. \nTonight she will share how her accumulated learnings are being applied through the CCFE\, an organization that started from a life-changing salad and is now delivering taste-driven programs\, rooted in joy\, to connect eaters wth their local regenerative food economy. \nDinner by Len Senater \nTonight’s menu tries to touch on/embody ideas of bioregionality\, seasonality (in Canada in Feb!)\, low waste/sustainable/regenerative ingredients\, low-impact/footprint/plant-based diet\, and showcasing forward-thinking local producers. \nCarrot Ginger soup + Spent Goods croutons (optional; contains gluten) \nLiving lettuce + roasted beets saladwith toasted seeds & dried fruit\, local honey & mustard vinaigrette. \nCrispy Maizal polenta with Kendal Hills Farms mushroom ragu \nHoney’s Evergreen Forest ice cream (plant-based\, cashew base)+ Robinson’s Buckwheat Financier crumble (optional; contains butter & eggs) \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/sarah-heynan-food-as-social-good/ 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/sarah-heynan-food-as-social-good.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260216T183000 DTEND;TZID=America/Toronto:20260216T210000 DTSTAMP:20260217T140014Z CREATED:20260217T140014Z LAST-MODIFIED:20260217T140014Z UID:10200308-1771266600-1771275600@nowtoronto.com SUMMARY:Lunar New Year Banquet with Shirley Lum at Wok Theory [Offsite] DESCRIPTION:This event takes place at Wok Theory\, 530 Dundas St W\, Toronto. [map] The Lunar New Year is among the most widely celebrated holidays on Earth — a big\, bold\, festive\, weeks-long celebration that spans across much of Asia. Like Christmas or Thanksgiving in the West\, big family meals with special holiday dishes are a central feature. This year The Dep is excited to partner with Culinary Historian Shirley Lum and restaurateur Edwin Lam of Wok Theory to curate a spectacular\, 12-course traditional Chinese banquet. \nA Lunar New Year meal will almost always include dayu darou (大鱼大肉) — literally “big fish\, big meat” — a phrase is used to describe a lavish feast where animal proteins play a central role\, as opposed to day-to-day eating\, where meat and seafood are typically used much more sparingly. Whole animals like fish\, lobster\, and chicken are considered especially auspicious\, symbolizing wholeness and unity\, and good fortune from the start to the end of the year. Luxurious ingredients are showcased to embody and share wealth and abundance\, with attention paid to the symbolic meanings of the colours\, shapes and names of certain dishes. \nJoin us for this remarkable gastronomic adventure and celebration of family\, friends\, life\, and hopes for the year ahead. \nNote: this banquet menu is designed around tables of 10. We will release 10 initial tickets\, and then gather a waiting list for the next table. If/when that table fills up\, we’ll repeat for a 3rd table.—– \nSeafood & Fish Maw SoupFish maw is a fish’s swim bladder\, a part typically discarded in the West\, but treasured as a luxurious ingredient in Chinese cooking for its soft texture and collagen-rich health benefits. Long simmered in broth its delicate texture and flavour have made it an ethical alternative to shark’s fin. \nSteamed Fresh Green BassWhole fish are often served at Chinese banquets for symbolism: the word for fish\, “yú” (鱼)\, sounds like “yú” (余)\, meaning “abundance” or “surplus\,” symbolizing prosperity\, completeness\, and good fortune\, with the intact head and tail representing a good beginning and end to the year. As you eat the fish\, you may therefore wish your friends niannian yúyú—may you have abundance year after year! \nFresh Lobster with Ginger and ScallionLobster is highly favoured in Chinese culture for celebrations for its auspicious red colour symbolizing luck and prosperity. It is also a symbolic pairing of the dragon (lobster) with phoenix (chicken) to represent a balance between masculine and feminine\, yin and yang. \nImperial Style Poached Whole ChickenWhole chicken is served at Chinese banquets to symbolize family unity\, completeness\, prosperity\, and good fortune. Historically\, a whole chicken was a luxury\, so serving one shows abundance; the word for chicken (jī) also sounds like words for good fortune. \nWok Seared Prawns and Scallops w/ Vegetables \nDiced Cantonese Style Beef Tenderloin \nHomestyle Braised Pork Belly with Preserved Vegetable \nSnow Pea Leaves with King Oyster Mushrooms \nEggplant with Chili Sauce and Pork in Sizzling Hotpot \nMushroom Braised E-Fu NoodlesE-fu noodles (or yi mein) are a traditional Chinese wheat and egg noodle\, deep-fried before drying\, giving them a unique\, spongy\, chewy texture that soaks up sauces well. Popular in Cantonese cuisine\, they symbolize long life and good fortune\, making them a staple festive banquet dish. \nYeung Chow Fried RiceYeung Chow (aka Yangzhou) fried rice is a famous dish from that namesake city\, featuring rice fried with a mix of shrimp\, pork and egg\, with finely chopped vegetables and scallions. Some traditional versions from Yangzhou can become very elaborate\, showcasing rare ingredients like dried scallops or cured Jinhua ham. \nTáng ShuǐLiterally translating as “sugar water” or “syrup”\, in Cantonese cuisine\, this refers to a category of sweet soupy desserts served hot or cold\, with diverse ingredients like beans\, fruits\, and tapioca. \nComplimentary soft drinks \nA selection of Baiju — a clear distilled spirit with distinct aromatic profiles that is the world’s most consumed liquor despite being little known outside China — will be available to purchase a la carte.—– \nShirley Lum is\, among many other things\, a historian focusing on the culinary history of Toronto’s Chinese communities\, food & culture. She has designed and hosting Lunar Chinese New Year banquets for many years\, as well led tours of Chinatown and Kensington Market. Shirley is also an accredited IICCT Level 3 Certified Chocolate Taster and International Chocolate Awards Judge. @a_taste_of_the_world \n—–Opened in 2023\, Wok Theory is owned by a second-generation husband-wife duo who seized an opportunity to redefine the culinary scene in Toronto’s Chinatown. Balancing nostalgia and tradition with innovative modern touches\, they are aiming to become a culinary destination for those searching for authentic Chinese cuisine and an elevated dim sum experience. woktheory.com \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/lunar-new-year-banquet-with-shirley-lum-at-wok-theory-offsite/ 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/lunar-new-year-banquet-with-shirley-lum-at-wok-theory-offsite.png END:VEVENT END:VCALENDAR