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:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD 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: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 BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260214T183000 DTEND;TZID=America/Toronto:20260214T210000 DTSTAMP:20260215T140013Z CREATED:20260215T140013Z LAST-MODIFIED:20260215T140013Z UID:10196962-1771093800-1771102800@nowtoronto.com SUMMARY:Goodbye Cruel World\, a Valentine's Eulogy by Mikiki DESCRIPTION:The inimitable Mikiki\, returns to The Depanneur for their 6th annual Valentine’s Day Dinner. An immersive and interactive food experience unlike any other\, teetering tipsily between drag cabaret\, performance art\, academic lecture\, political protest\, and dinner party. Served in full regalia and interspersed with songs\, this collision of high-concept dining and low-brow humour is a Valentine’s Day that is fearless\, funny\, and truly provocative. \nGoodbye\, Cruel World is a love letter and a wake. Coffee and chocolate—our daily crutches\, our romance fuels\, our bitter-sweet consolations—are among the crops most threatened by climate collapse. This dinner is a satirical farewell party for flavours we’ve treated as infinite\, and a gentle act of mourning for what we stand to lose. On Valentine’s Day / Pink Triangle Day\, it feels appropriate to gather around desire\, decadence\, and grief at the same table. If the world is ending\, we might as well taste it properly. \nThis isn’t a lecture and it’s not a purity test. It’s an invitation. An attempt to lure\, not scold—to seduce you into caring by reminding you how much you already do. Chocolate gets dirty\, coffee gets sharp\, sweetness flirts with bitterness\, and nothing is neutral. The menu moves between comfort and discomfort\, pleasure and unease\, asking what it means to love something knowing it’s fragile—and knowing we’re implicated. \nMostly\, this dinner is about doing this together. Climate despair thrives in isolation; action needs bodies\, mouths\, laughter\, and shared tables. Goodbye\, Cruel World is a little earnest\, a little bawdy\, and definitely communal: a gathering to toast what we adore\, to acknowledge what’s at stake\, and to remember that even in desperate times\, connection—and a really good meal—can still be a place to begin.—– \nCold Coffee – A delicious sparkling tonic from Guadalajara with espresso and raspberry \nDdeep Ddive – Black bean & cacao soup with coffee cracker \nRuby Fruit\, Urban Jungle – CDMX style fruit salad with ruby chocolate \nNot a Blood Pact – sikil pak (a Yucatecan pepita salsa with tomatillo & chiles)\, veggie chip & totopos \nBody Shop – Jackfruit tamales with molé negro + temperance slaw \nEmbracing Bitter – Embodied chocolate tasting \nSeoul Trained – Korean-inspired Mocha lemon meringue tart \nCareful Whisper – Mocha foam mist \nTea Leaves Read – Cascara gummy to take home—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra \n—–Every weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. URL:https://nowtoronto.com/event/goodbye-cruel-world-a-valentines-eulogy-by-mikiki/ 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/goodbye-cruel-world-a-valentines-eulogy-by-mikiki.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260214T120000 DTEND;TZID=America/Toronto:20260214T143000 DTSTAMP:20260214T140018Z CREATED:20260214T140018Z LAST-MODIFIED:20260214T140018Z UID:10195268-1771070400-1771079400@nowtoronto.com SUMMARY:Valentines Chocolates & Truffles by Emily Zimmerman DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you made them yourself?Just in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. \nAll recipes are #vegan and #glutenfree—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. She’s also occasionally appears on the cabaret circuit as ‘Goldie Luxemburg’\, Toronto’s Yenta of Burlesque. @goldieluxemburg | @spiceboxsoirees \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. URL:https://nowtoronto.com/event/valentines-chocolates-truffles-by-emily-zimmerman/ 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/valentines-chocolates-truffles-by-emily-zimmerman.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260212T183000 DTEND;TZID=America/Toronto:20260212T210000 DTSTAMP:20260213T140015Z CREATED:20260213T140015Z LAST-MODIFIED:20260213T140015Z UID:10193545-1770921000-1770930000@nowtoronto.com SUMMARY:Gnocchi from Scratch with Laura Guanti DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be to make from scratch\, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin\, gnudi\, where potato is replaced with fresh ricotta cheese. \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/gnocchi-from-scratch-with-laura-guanti-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/gnocchi-from-scratch-with-laura-guanti.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260208T120000 DTEND;TZID=America/Toronto:20260208T143000 DTSTAMP:20260208T140011Z CREATED:20260208T140011Z LAST-MODIFIED:20260208T140011Z UID:10188404-1770552000-1770561000@nowtoronto.com SUMMARY:Las Pupusas Salvadorenses by Iván Wadgymar DESCRIPTION:One might argue that what tacos are to Mexico\, pupusas are to El Salvador: a ubiquitous\, beloved street food\, a source of national pride\, and a delicious traditional dish with ancient pre-Colombian roots. Pupusas are a thick griddle cake made from masa (a nitxamlaized cornmeal dough)\, typically stuffed with some combination of cheese\, beans\, chicharrón\, or squash. It is almost always served with curtido\, a tangy\, lightly fermented condiment that sits somewhere between a coleslaw and sauerkraut\, and salsa roja\, a seasoned tomato sauce. \nThe global commodification of corn by large corporations means that the vast majority of pupusas being prepared\, especially outside of Latin America\, are made with industrially processed instant corn masa flour. This can be likened to bread made using commodity white flour\, an ingredient largely stripped of its identity\, terroir\, flavour and nutrition. In response\, artisanal producers like Iván Wadgymar of Maizal 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. \nIn this fun\, hands-on class you will learn how to make two kinds of traditional pupusas from scratch — chicharron con queso (crispy pork cracklings & cheese) and frijoles con queso (beans & cheese\, vegans can opt for beans only) — using more traditional\, tastier and healthier freshly ground nixtamal masa made from heritage corn locally grown by Ivan himself. You’ll also learn the recipes for the classic curtido and salsa accompaniments. Each participant will get to make two pupusa to eat in class\, and two to take home.—– \nIván 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—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/las-pupusas-salvadorenses-by-ivan-wadgymar/ 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/las-pupusas-salvadorenses-by-ivan-wadgymar.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260207T183000 DTEND;TZID=America/Toronto:20260207T210000 DTSTAMP:20260208T140011Z CREATED:20260208T140011Z LAST-MODIFIED:20260208T140011Z UID:10188417-1770489000-1770498000@nowtoronto.com SUMMARY:Enak Enak - Indonesian Classics by Elita Rocka DESCRIPTION:With more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Chef Elita of NaiNai shares a few distinctive and authentic Indonesian recipes.—– \nGado-GadoA refined interpretation of Indonesia’s classic vegetable salad. Lightly blanched seasonal vegetables\, fresh lettuce\, tofu\, cucumber\, and corn are composed and dressed in a smooth traditional peanut-based dressing with delicate notes of sweetness and savoury depth. \nOtak OtakA popular Southeast Asian street food; fresh fish ground together with spices like chili\, lemongrass\, turmeric and coconut milk\, wrapped in banana leaves and often grilled over charcoal for a smoky finish. The result is tender and light\, infused with fragrant aromas\, and the spicy hit of Elita’s accompanying homemade chili sambal.[Vegan: Grilled tofu satay finished with sweet Indonesian soy sauce] \nAyam GorengIn August 2023 ayam goreng was voted the #1 Fried Chicken Dish in the World by TasteAtlas\, and for good reason. The chicken is gently pre-cooked with traditional Indonesian spices such as galangal\, garlic\, coriander\, turmeric\, shallots\, lemongrass\, and bay leaves\, allowing the flavours to penetrate the meat before being fried until golden\, creating a crispy exterior while remaining juicy inside.[Vegan: Fried seasoned tempeh] \nNasi KuningThis aromatic\, golden rice dish infused with turmeric and coconut is traditionally served at celebrations. (It’s sometimes called “party rice”). Accompanied by savoury and aromatic urap\, steamed vegetables delicately coated with seasoned grated coconut\, and hot chili sambal on the side. \nDadar GulungSoft pandan-infused crepes filled with sweetened grated coconut (unti). Lightly sweet\, fragrant\, and delicately textured. \nGolden Fried Banana with Ice CreamRipe bananas lightly battered and fried until golden and crisp\, offering a contrast of warm sweetness and delicate crunch. Served with ice cream (optional)—– \nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto through NaiNai Indonesian Food\, her Indonesian restaurant in the Village by the Grange foodcourt — that was recently featured in the Suresh Dosh’s 2025 Incredible Edible Bucket List for Toronto Life. @nainai.indonesianfood—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/enak-enak-indonesian-classics-by-elita-rocka/ 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/enak-enak-indonesian-classics-by-elita-rocka.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260206T183000 DTEND;TZID=America/Toronto:20260206T210000 DTSTAMP:20260207T140010Z CREATED:20260207T140010Z LAST-MODIFIED:20260207T140010Z UID:10187054-1770402600-1770411600@nowtoronto.com SUMMARY:Shabbat as Soul Food by Alissa Kondogiannis DESCRIPTION:Friday night Shabbat dinners are one of the most beloved traditions in Judaism. After a busy week Jews are invited to make a conscious\, thoughful transition into the Sabbath\, the day of rest\, which starts at sunset on Friday until nightfall on Saturday. Candles are lit\, people gather around the table\, and a qualitatively different kind of space is established\, one that is focused on family time\, rest and renewal. For thousands of years Jewish ritual has embedded the idea of the importance of work-life balance as one of the most fundamental practices of the faith\, of setting aside time from work to create space for rest and the expression and experience of gratitude. This is soul food\, the comforting meal that nourishes the spirit as much as the belly; food consecrated by the simple\, mindful act of sitting down to truly enjoy and appreciate it\, of sharing it with friends and family. Join Alissa Kondogiannis for a warm and delicious Shabbat dinner — a delicious mix of traditional and contemporary European and Middle Eastern flavours\, showcasing Alissa’s phenomenal homemade challah.—– \nChallah and HummusMany Jewish Friday-night dinners start with fresh challah\, a soft\, braided egg bread. Alissa leads The Dep’s popular challah-making classes\, and her beautiful loaves are some of the best I’ve ever had. Served with a light\, creamy homemade hummus for dipping\, and torhsi\, a selection of Persian pickled vegetables. \nChraimeA mash up of Ashkinazi and Sephardic flavours\, this takes slightly sweet gefilte fish\, a Eastern European dish of poached\, ground white fish\, and roasts in a spicy\, tomato-based sauce popular on shabbat tables in North Africa\, served warm with bell peppers\, garlic and red chilies. \nBaharat roast chicken with almonds\, onions and roasted lemonsChicken roasted with barahat\, an Arabic spice blend with infinite regional variations\, but showcasing flavours like cumin\, allspice\, cinnamon\, coriander\, clove\, nutmeg\, and cardamom. [Vegetarian option on request] \nCoriander spiced potatoes with tomatoes and fresh herbsPotatoes roasted with ground coriander seed and baby tomatoes\, finished with fresh cilantro\, herbs and lemon. \nRoasted zucchini with olive gremolataTender roast zucchini with a tangy green salsa of olives\, herbs\, vinegar\, citrus and garlic. \nPoppyseed roll cookiesA sweet ground poppy seed paste is enrobed in a soft\, tender cookie dough\, rolled into log\, baked and sliced; served with fruit tea.—– \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/shabbat-as-soul-food-by-alissa-kondogiannis/ 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/shabbat-as-soul-food-by-alissa-kondogiannis.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260201T183000 DTEND;TZID=America/Toronto:20260201T193000 DTSTAMP:20260202T140014Z CREATED:20260202T140014Z LAST-MODIFIED:20260202T140014Z UID:10179313-1769970600-1769974200@nowtoronto.com SUMMARY:Jamaican Patties & Coconut Drops by Avery Billy DESCRIPTION:The Jamaican Patty\, a colonial-era Caribbean take on the English Cornish pasty\, has evolved from a regional speciality to a snack popular around the world. With their flaky\, golden\, turmeric-tinted pastry and spicy\, savoury beef filling with hints of thyme and scotch bonnet pepper they have become an indelible and beloved fixture of Toronto food landscape. But this wasn’t always the case – in the 1980’s the Canadian government got into a tangle with Toronto’s Jamaican community in what became known as the “Patty Wars” — see the great CBC mini doc Patty vs. Patty for the whole story. \nWhile your patties are baking\, you’ll learn how to make Coconut Drops (sometimes called simply “drops”)\, a popular traditional Jamaican confection made from diced fresh coconut\, ginger\, and brown sugar\, known for their sweet\, chewy texture and the distinctive heat of fresh ginger. \nIn this fun\, hands-on class Chef Avery Billy will walk you through all the steps to make both these tropical treats\, from making the dough and fillings\, to shaping and baking the pies. Participants will learn a bit of history of these dishes\, tips on sourcing ingredients\, snack on freshly baked treats in class\, and get to take home samples of both dishes.(Vegetarian filling available on request). \n—–Chef Avery Billy is a driven professional cook with a passion for crafting unforgettable dining experiences. Drawing inspiration from his Caribbean heritage and international cuisines. Full of energy\, he creates dishes from his heart that tell a flavorful story of his roots. @gb_hospitality_toronto URL:https://nowtoronto.com/event/jamaican-patties-coconut-drops-by-avery-billy/ 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/jamaican-patties-coconut-drops-by-avery-billy.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260201T120000 DTEND;TZID=America/Toronto:20260201T143000 DTSTAMP:20260201T140018Z CREATED:20260201T140018Z LAST-MODIFIED:20260201T140018Z UID:10177827-1769947200-1769956200@nowtoronto.com SUMMARY:Vietnamese Favourites by Mai Duong DESCRIPTION:Discover the vibrant flavours of some classics of Vietnamese cuisine in this hands-on cooking class! Learn to make fresh cold rolls with shrimp and marinated tofu\, two styles of classic bánh mì — including a healthy twist with chicken liver pâté — and enjoy the iconic Vietnamese filtered iced coffee. Perfect for anyone who loves bold flavours\, fresh ingredients\, and approachable techniques to recreate at home. \nFresh Cold Rolls (Shrimp & Marinated Tofu with Signature Dipping Sauces)Learn the art of these delicate rice paper rolls filled with crisp vegetables\, fragrant herbs\, and your choice of succulent shrimp or flavourful marinated tofu. Served with two classic Vietnamese dipping sauces — a bright\, tangy fish sauce and a rich\, silky hoisin-peanut sauce — for the perfect balance of freshness and flavour. \nBánh Mì Gà Nướng Sả (Lemongrass Grilled Chicken Bánh Mì)A classic Vietnamese baguette filled with tender lemongrass-marinated chicken\, crisp cucumbers\, homemade pickled daikon and carrot\, and fragrant cilantro\, finished with a light seasoned homemade mayo. Traditional\, vibrant flavours with a wholesome\, nourishing twist. \nHealthy Traditional Bánh Mì with Chicken Liver PâtéA lighter take on the classic Vietnamese bánh mì\, layered with house-made chicken liver pâté\, lean roasted turkey\, crisp cucumbers\, bright pickled daikon and carrot\, fresh cilantro\, and a touch of light seasoned mayo. All tucked into a soft\, crunchy baguette for a wholesome twist on a beloved favourite. \nCà Phê Sữa Đá (Vietnamese Iced Coffee)Bold\, smooth Vietnamese coffee blended with sweetened condensed milk and poured over ice for a perfectly creamy\, refreshing treat — a beloved classic that balances richness and sweetness in every sip. Learn the art of brewing and mixing this staple of Vietnamese gastronomy. \nMai Duong is a wellness advocate\, community builder\, and passionate educator with a love for healthy\, flavourful cuisine. Born in Vietnam and now based in Toronto\, she blends traditional recipes with wholesome\, modern twists to create dishes that are both delicious and nourishing. As a cancer thriver and Juice Plus+ affiliate\, she empowers women 40+ through fun food experiences and gatherings. She designs interactive\, nourishing cooking classes and workshops that celebrate fresh ingredients\, bold flavours\, and gut-friendly cooking — from fresh Vietnamese rolls and bánh mì to kimchi\, kombucha\, sourdough\, and cacao ceremonies. Mai inspires participants to explore global flavours\, master practical techniques\, and reconnect with the joy of mindful\, healthy cooking. @oh_mai_goodness1 URL:https://nowtoronto.com/event/vietnamese-favourites-by-mai-duong/ 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/vietnamese-favourites-by-mai-duong.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260131T183000 DTEND;TZID=America/Toronto:20260131T210000 DTSTAMP:20260201T140019Z CREATED:20260201T140019Z LAST-MODIFIED:20260201T140019Z UID:10177835-1769884200-1769893200@nowtoronto.com SUMMARY:Mexican Wedding Feast by Miguel Angel Garcia DESCRIPTION:Viral culinary impresario\, chemical engineer\, and death metal bassist Miguel Angel Garcia of Miguel is Cooking has put together a very special meal for this intimate pop-up event: a menu inspired by the traditional wedding meals from his parents town of Coatzingo in Puebla. At these type of big family gatherings\, relatives\, neighbours and friends gather to share festive\, traditional Mexican dishes. These are the occasions when old family recipes that have been passed down for generations are made — in this case Miguel’s aunt Emilia’s recipe for Mole Poblano. (A personal homage\, as she passed away last year). If you don’t see yourself getting invited to a wedding the Mexican countryside anytime soon\, then join us for the next best thing…—– \nSopa de TortillaA flavourful chile-infused chicken broth with chickpeas and zucchini topped with crispy strips of fried corn tortillas and finished with a splash of lime. \nMole PoblanoThis beautifully complex\, rich mahogany red sauce\, is one of the quintessential dishes of Puebla state. It is made with several types of dried chilies (mulato\, pasilla\, and ancho)\, blended with sesame seeds\, almonds\, plantain\, raisins\, cinnamon\, clove\, and Mexican chocolate\, draped over tender poached boneless chicken\, and topped with toasted sesame seeds\, queso fresco\, and slivered red onion. Served with arroz rojo\, Mexican-style rice cooked with tomato\, garlic\, carrots\, and green peas\, and fresh\, hand-made tortillas. \nTamal de FrijolTamales appear at many Mexican celebrations in an incredible array of shapes\, sizes and flavours. An ancient\, pre-Colombian dish of corn masa stuffed with fillings and steamed in a wrapper\, most often corn husks or banana leaves. These layered black bean tamales are typical of Puebla and are infused with the aromatic\, anise-like notes of fresh or dried avocado leaves. \nArroz con LecheThis cinnamon-dusted\, creamy rice pudding is a classic Mexican dessert often prepared for special occasions. Arroz con Leche’s roots can be traced back to Moorish Spain\, making its way around the world along with Spanish colonization\, and now variations can be found all across Latin America. \n—–Miguel Angel Garcia is originally from Nezahualcóyotl\, near Mexico City. Miguel started out working with his brother (and bandmate in their death metal band\, My Own Code) at their dad’s churro factory. Later\, after working for a few pharmaceutical firms as a chemical engineer\, he emigrated to Toronto where he began experimenting with making proper churros at home. This eventually grew into a popular Mexican food pop-up\, Miguel is Cooking at Steadfast Brewing in 2025\, with more tasty projects and pop-ups planned for 2026. @migueliscooking \nRead more about Miguel in this profile in the West End Phoenix URL:https://nowtoronto.com/event/mexican-wedding-feast-by-miguel-angel-garcia/ 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/mexican-wedding-feast-by-miguel-angel-garcia.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260131T120000 DTEND;TZID=America/Toronto:20260131T130000 DTSTAMP:20260131T140023Z CREATED:20260131T140023Z LAST-MODIFIED:20260131T140023Z UID:10176246-1769860800-1769864400@nowtoronto.com SUMMARY:Middle Eastern Mezze by Rahaf Alakbani DESCRIPTION:Rahaf Alakbani is a talented Syrian cook and singer who\, along with her partner Esmaeel Aboufakher\, were instrumental in helping The Depanneur launch Newcomer Kitchen in 2016. For several years she helped lead the kitchen as a group of over 80 diverse Syrian women produced thousands of meals as part of this internationally acclaimed project. In that time she also led several popular workshops sharing her love of traditional Syrian food\, culture and music. I am delighted to continue to be able to share these with the Dep community. \nThis fun\, hands-on workshop explores several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses\, Aleppo pepper\, nigella seeds\, za’atar and biber salçası\, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy\, plant-forward recipes can be assembled quickly and are sure to wow any crowd. \nThe class will be infused with Syrian culture\, history and music as Rahaf shares these old family recipes along with stories and songs. Participants will get to indulge in all the delicious dips prepared in class\, along with printed recipes and any leftovers to take home.—– \nMuhammara مُحمرةA vibrant\, complex and slightly spicy dip of roasted red peppers and walnuts\, enlivened with sesame and nigella seeds\, biber salçası (Turkish red pepper paste)\, Aleppo pepper\, and pomegranate molasses. \nBabaganouj باباغنوجA rich and creamy eggplant dip found in countless local variations throughout the Mediterranean. Smoky eggplants\, nutty tahini\, tangy yogurt\, garlic and lemon combine in this traditional Syrian recipe\, garnished with fresh pomegranate seeds and parsley. \nHummus Shmander حمص شمندرA luscious\, traditional beet-based meze dip popular in Syria\, especially in Aleppo. Beets\, chickpeas and tahini\, seasoned with garlic\, and finished with pomegranate molasses\, lemon\, za’atar and walnuts make for a striking\, colourful twist on hummus.—– \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/middle-eastern-mezze-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/middle-eastern-mezze-by-rahaf-alakbani.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260130T183000 DTEND;TZID=America/Toronto:20260130T210000 DTSTAMP:20260131T140014Z CREATED:20260131T140014Z LAST-MODIFIED:20260131T140014Z UID:10176222-1769797800-1769806800@nowtoronto.com SUMMARY:The World of Charcuterie by Peter Sanagan DESCRIPTION:If you thought charcuterie just meant cold cuts\, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher Peter Sanagan\, owner and founder of Sanagan’s Meat Locker\, alongside Sanagan’s Executive Chef and Charcutier Scott Draper. You’ll learn about the Sanagan’s philosophy on sourcing and tradition\, while getting a behind-the-scenes glimpse of how Scott’s French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft\, then cover everything from pâté en croûte and mousses to saucisson and black puddings. \nHistorically meat and offal were rare and expensive yet highly perishable ingredients\, so a sophisticated body of expertise developed to turn them into longer-lasting\, value-added products. These skillful preparations would transform humble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact\, up to the Victorian era\, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well. \nAs meat became more affordable and widely available to the general public\, especially with the advent of refrigeration\, tastes and perceptions shifted and the popularity of these ingredients began to wane\, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes\, producing cheap and plentiful\, if gastronomically questionable\, products like hot dogs or bologna. Meanwhile\, in North America at least\, the production of high quality\, traditional charcuterie\, pâtés\, and the like became a vanishing skill. \nBut thanks to dedicated artisans like Peter Sanagan\, Scott Draper\, and other third-wave butchers like them across the country\, classic\, high-quality charcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade charcuterie while you feast on an array of tasty\, locally-produced delicacies. You’ll develop a new appreciation for charcuterie that’s approachable\, creative\, delicious and diverse — and far beyond just cold-cuts! \n—–Sanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market\, Gerrard Street in Little India\, and most recently\, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as Auberge du Pommier and Mistura\, Peter Sanagan’s passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan\, he sought to create a space that celebrated Ontario’s exceptional meats and poultry from small\, family farms and local producers. Peter’s commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto’s food scene\, offering not only top-tier meats but also prepared foods\, artisanal grocery products\, and of course – housemade charcuterie. @sanagansmeatlocker URL:https://nowtoronto.com/event/the-world-of-charcuterie-by-peter-sanagan-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/the-world-of-charcuterie-by-peter-sanagan.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260125T100000 DTEND;TZID=America/Toronto:20260125T160000 DTSTAMP:20260125T140019Z CREATED:20260125T140019Z LAST-MODIFIED:20260125T140019Z UID:10172918-1769335200-1769356800@nowtoronto.com SUMMARY:Full-Day Croissants & Viennoiserie Intensive DESCRIPTION:One of The Depanneur’s most popular workshops!Join artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen. \n—–Leo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.@mywindowtotheworld—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur URL:https://nowtoronto.com/event/full-day-croissants-viennoiserie-intensive/ 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/2025/12/full-day-croissants-viennoiserie-intensive.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260124T120000 DTEND;TZID=America/Toronto:20260124T143000 DTSTAMP:20260124T140017Z CREATED:20260124T140017Z LAST-MODIFIED:20260124T140017Z UID:10172327-1769256000-1769265000@nowtoronto.com SUMMARY:The Art of Lasagna with Chef Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito for an in-depth exploration of the ultimate Italian comfort food – lasagna! 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 pasta dough from scratch using the ‘well method’\, with an emphasis on choosing the right flours and the importance of resting the dough. Chef Anthony will then walk you through the art of crafting the individual pasta sheets necessary to layering the perfect lasagna and will demonstrate a few of the many essential sauces to accompany this beloved dish. Each guest will create their own personalized lasagna to take home. \nThe class culminates in a light meal of freshly-prepared lasagna. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n—– \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_—– \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/the-art-of-lasagna-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/the-art-of-lasagna-with-chef-anthony-sestito.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260122T183000 DTEND;TZID=America/Toronto:20260122T210000 DTSTAMP:20260123T140014Z CREATED:20260123T140014Z LAST-MODIFIED:20260123T140014Z UID:10171748-1769106600-1769115600@nowtoronto.com SUMMARY:Sang Kim - Food and Memoir 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.Sang Kim is an award-winning writer\, chef\, restaurateur\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto. Tonight Sang explores the relationship between food\, memory\, writing\, and how you can never go back home again. \nHis TV show\, Searching With Chef Sang: Season 1 & 2 are available for viewing on TLN TV and streamed on Viva TV. In Season 3\, he will be exploring Korea and learning from some of the contemporary kimchi-making icons throughout the country. His third and fourth books\, Eating Dogs\, a collection of short stories\, and A Village Called Love\, a memoir\, will be released soon. @chefsangkim \nDinner by Len SenaterTonight’s dinner looks at where Sang’s Korean heritage and the intimate world of comfort food meet. \nMiyeok Guk (Beef Seaweed Soup)This humble\, comforting soup is made with miyeok (aka wakame)\, a species of kelp native to the cold\, temperate coasts of the northwest Pacific Ocean. This recipe evokes memories of Sang’s grandmother’s home cooking. \nKimchi Fried RiceSpicy fried rice\, topped with a runny egg\, is one of my go-to comfort foods\, and one of the few recipes I contributed to the award-winning Depanneur Cookbook. (All my recipes were made out of leftovers of other dishes cooked at The Dep\, since that makes up a large part of my diet!). You can check out the recipe here. \nMochiA selection of these soft\, bouncy rice cakes with variety of fillings like red bean\, peanut\, and black sesame\, served bori-cha\, a traditional Korean barley tea. \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/sang-kim-food-and-memoir/ 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/sang-kim-food-and-memoir.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20260117T183000 DTEND;TZID=America/Toronto:20260117T203000 DTSTAMP:20260118T140009Z CREATED:20260118T140009Z LAST-MODIFIED:20260118T140009Z UID:10169246-1768674600-1768681800@nowtoronto.com SUMMARY:Desde el Mar by Havana Chef DESCRIPTION:A night of exquisite seafood and thrilling live music not to be missed! Accomplished Chef Fayad Martin shares some of his favourite traditional Cuban dishes while talented local ensemble Papalote enchant guests with the seductive rhythms of Cuban Son.—– \n“Tamal en Cazuela” with Crab Creamy corn polenta gently seasoned with Cuban sofrito and topped with delicate crab meat. (Vegetarian: topped with sun dried tomato) \nCrispy Moro Rice Balls filled with beef “Picadillo” Golden\, crisp croquettes crafted from Cuban moro rice tinted by black beans\, filled with a slow-simmered beef picadillo. (Vegetarian: filled with cheese) \nCuban Seafood MariscadaA luxurious ocean stew showcasing shrimp\, lobster\, clams\, and mussels\, gently poached in a rich\, garlicky seafood reduction with a hint of mustard and herbs. (Vegetarian: Cuban baked eggplant with cheese) \nScallop Rice Aromatic rice gently cooked with ocean scallops\, carrots\, and green peas. (Vegetarian: rice with carrots & peas) \nRoasted Pumpkin with Mojo CriolloOven-roasted pumpkin glazed with a tangy\, bright citrus & garlic mojo criollo. \nSeasonal Mixed SaladLightly dressed seasonal greens with tomatoes\, cucumbers\, green vegetables \nRustic Spanish-Style CheesecakeCreamy and delicately set cheesecake decorated with fruits.—– \nFayad Martin is a professional Cuban chef with over 20 years of experience\, and is also a certified wine and cigar sommelier. Chef Martin hosted family-style dinners in Havana\, Cuba for many years\, and is now bringing his skills\, warmth and hospitality to Toronto through pop-up and private dining events across the GTA. havanacheftable.com | @HavanaChefTable \nPapalote is a Toronto-based Latin music group that has created a unique sound and repertoire rooted in the Cuban tradition of Son Montuno\, with its seductive blend of folkloric poetry and complex rhythms @papaloteband —– Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://nowtoronto.com/event/desde-el-mar-by-havana-chef/ 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/desde-el-mar-by-havana-chef.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251220T183000 DTEND;TZID=America/Toronto:20251220T210000 DTSTAMP:20251221T140011Z CREATED:20251221T140011Z LAST-MODIFIED:20251221T140011Z UID:10135670-1766255400-1766264400@nowtoronto.com SUMMARY:Holiday Chocolates & Truffles by Emily Zimmerman DESCRIPTION:Just in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes.All recipes are #vegan and #glutenfree—– \n$79 +HSTKids under 12 can join an adult participant for 1/2 price! \n—– \nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets.—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes. URL:https://nowtoronto.com/event/holiday-chocolates-truffles-by-emily-zimmerman/ 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/2025/11/holiday-chocolates-truffles-by-emily-zimmerman.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251219T183000 DTEND;TZID=America/Toronto:20251219T210000 DTSTAMP:20251220T140013Z CREATED:20251220T140013Z LAST-MODIFIED:20251220T140013Z UID:10134215-1766169000-1766178000@nowtoronto.com SUMMARY:Indigenous Food Lab by Chef Taylor Parker DESCRIPTION:The Depanneur is proud to host the Indigenous Food Lab\, a new 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 — to 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. \nChef 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-4/ 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/2025/11/indigenous-food-lab-by-chef-taylor-parker.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251218T183000 DTEND;TZID=America/Toronto:20251218T210000 DTSTAMP:20251219T140012Z CREATED:20251219T140012Z LAST-MODIFIED:20251219T140012Z UID:10132810-1766082600-1766091600@nowtoronto.com SUMMARY:Discovering Wild Foods with Dyson Forbes DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.What does it taste like to live in Ontario? This is a tricky question to answer for two reasons. Firstly\, although we grow a lot of things\, most of what is cultivated here is not native to Ontario. The vast majority of food crops are essentially an invasive species that that been introduced and have taken over our local ecosystems. Secondly\, most of the food plants that are indigenous to Ontario are not grown commercially nor available for purchase in stores. The only products actually native to Ontario one is likely to find in a supermarket might be maple syrup\, blueberries and wild rice. So we find ourselves deeply disconnected from our terroir\, seasons and natural environment\, as well as sustainable First Nations food traditions that reach back thousands of years. \nBut it doesn’t have to be this way. Ontario is abundant with all manner of edible plants\, mushrooms\, herbs\, nuts\, fruits and vegetables\, if you only know what to look for — and that is exactly what the Forbes family has been doing for decades. Dyson Forbes\, following in the footsteps of his father Jonathan\, have devoted themselves to making wild foraged native foodstuffs available to a broader Canadian audience through their company\, Forbes Wild Foods. Working with specialized teams of foragers — rural Indigenous people\, women\, youth\, retirees\, farmers\, and professional pickers — they carefully and sustainably harvest abundant wild foods\, and help propagate rare plants by reintroducing them to lands that need remedial attention\, such as overgrazed woodlots and pastures. \nFor this Masterclass\, Dyson will be walking guests through a multi-course tasting session designed to showcase the unique flavours of a wide range of native foods\, from teas\, berries\, and nuts to mushrooms\, herbs\, and seaweeds. These remarkable ingredients are available in variety of forms\, from pickles and jams to powders and teas\, making them available year-round. Dyson will speak to some of the overall considerations of Canadian foraging as well as sharing fascinating botanical\, historical\, nutritional and medicinal details of particular species. \nEarly Winter Edition:Berries: Skunk Currant\, Cloudberry\, Saskatoon Berry\, ElderberryPlants: Cattail\, Sweet Fern\, Sweetgrass\, Labrador TeaSeaweeds: Dulce\, Sea Asparagus\, Sea TruffleMushrooms: Lobster\, Chanterelles\, Candy CapTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory(Exact items will depend on availability) \nA simple but extensive tasting menu has been prepared in collaboration with Chef Taylor Parker\, the man behind the popular Indigenous Food Lab dinner series. This will be a unique opportunity to sample a broad range of rare flavours and ingredients that are a connection to our Canadian landscape. \nSpecial Holiday Market: Dyson will also have a selection of wild food products for sale at the end of the event\, so you can take home some of the amazing new flavours you have discovered\, for yourself or as a perfect gift.—– \nWith more than twenty years of experience in the food industry\, and over twenty five years in film\, television\, and content creation\, Dyson Forbes has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods\, Dyson leads foraging trips for small parties\, and does presentations to chefs\, student chefs\, and organizations with an interest in food. He is involved in several on-line initiatives about food trends\, farming and resource management\, and cultural development.@forbeswildfoods \n—–The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.@thedepanneur URL:https://nowtoronto.com/event/discovering-wild-foods-with-dyson-forbes/ 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/2025/11/discovering-wild-foods-with-dyson-forbes.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251122T173000 DTEND;TZID=America/Toronto:20251122T200000 DTSTAMP:20251123T140010Z CREATED:20251123T140010Z LAST-MODIFIED:20251123T140010Z UID:10096966-1763832600-1763841600@nowtoronto.com SUMMARY:Indigenous Food Lab by Chef Taylor Parker DESCRIPTION:The Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chef Taylor Parker\, the man behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  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 — to 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 fine-dining chef.\n \nRead the profile of Chef Taylor from The Depanneur Cookbook\n \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. \nWhy no menu? \n—–\nChef 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—–\nEvery 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-3/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink,Indigenous ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/indigenous-food-lab-by-chef-taylor-parker-2.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251120T183000 DTEND;TZID=America/Toronto:20251120T210000 DTSTAMP:20251121T140015Z CREATED:20251121T140015Z LAST-MODIFIED:20251121T140015Z UID:10093749-1763663400-1763672400@nowtoronto.com SUMMARY:Fermented Hot Sauce by Rebekka Hutton DESCRIPTION:Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. This process\, known as Lacto-fermentation\, naturally preserves the ingredients and provides the familiar sour taste in sauerkraut\, yogurt\, and sour pickles. No heat or vinegar is used\, the resulting ferment is teeming with healthy probiotic flora\, and the vitamins and digestive enzymes are retained. \nIn this hands-on workshop Rebbeka Hutton of Alchemy Pickle Company will cover all of your pickle and fermentation questions while you prepare your own custom hot sauce for you to ferment at home. \nExpect to take home at least two hot sauce variations of flavours you create yourself! Seasonal\, local organic produce\, and jars will be provided. We will be sourcing most of the ingredients from the farmers market a few days before the workshop\, so it’s hard to know what will be available\, but in the very least we will have a few kinds of fruits\, several types of hot and sweet peppers\, fresh and dried herbs and spices\, and fresh garlic. Feel free to bring along any special ingredients or jars you’d like to use. \n—– \nRebekka 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/fermented-hot-sauce-by-rebekka-hutton/ 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/2025/10/fermented-hot-sauce-by-rebekka-hutton.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251025T183000 DTEND;TZID=America/Toronto:20251025T210000 DTSTAMP:20251005T011249Z CREATED:20251005T011249Z LAST-MODIFIED:20251005T011249Z UID:10054823-1761417000-1761426000@nowtoronto.com SUMMARY:SUPPER CLUB: Invitation to an Iraqi Home by Abbas Wadi DESCRIPTION:Iraqi cuisine is one of the world’s most ancient\, dating at least back to the time of Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene\, it boasts a rich\, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs\, falafel\, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi introduces us to the home cooking he grew up with\, passed down lovingly in his family and now shared on our tables at The Depanneur.—– \nقوزي QuziQuzi is a traditional\, rich and flavourful Iraqi dish made from slow-cooked lamb seasoned with aromatic spices\, served over fragrant rice mixed with nuts and noodles. Quzi is a special main course often enjoyed during celebrations and gatherings\, reflecting authentic Iraqi hospitality through its rich flavors and diverse ingredients. \nسلطة الاعشاب Iraqi Herb Garden Salad \nA salad made with fresh herbs\, a distinctive and popular type among Iraqis\, but we will serve it in an innovative way that adds a unique touch \nمرق فاصوليا Marag FasuliyaIraqi white bean stew is a traditional\, warm\, and nourishing dish made from slowly braised white beans with a blend of aromatic spices. It features a rich flavour and creamy texture and is commonly served by Iraqis alongside Quzi to complete the traditional dining experience with its distinctive taste. \nبقلاوة BaklawaIraqi baklawa is distinguished by its high crispiness and rich filling of assorted nuts such as pistachios\, walnuts\, and almonds. It is sweetened with honey or sugar syrup (qater)\, which gives it a distinctive flavor and balanced sweetness. The careful layering and baking of thin dough sheets make it crunchy on the outside and tender on the inside\, making it one of the most famous desserts in Iraqi cuisine. \nشاي الشورجة TeaIraqi tea is distinguished by its strong and rich flavor\, often prepared using concentrated black tea with distinctive additions like cardamom or cloves\, giving it a warm and aromatic taste. It is usually served with sugar or sweets such as baklawa.—–BOOK NOW: https://thedepanneur.ca/products/supper-club-invitation-to-an-iraqi-home—–Abbas Wadi is originally from Baghdad\, Iraq\, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto\, driven by a passion for sharing the rich flavours of Middle Eastern cuisine\, particularly the ancient and diverse tastes of Iraqi food.@chef_wadi14 | @letseat_14 URL:https://nowtoronto.com/event/supper-club-invitation-to-an-iraqi-home-by-abbas-wadi/ 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/2025/10/supper-club-invitation-to-an-iraqi-home-by-abbas-wadi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251010T183000 DTEND;TZID=America/Toronto:20251010T210000 DTSTAMP:20251011T130010Z CREATED:20251011T130010Z LAST-MODIFIED:20251011T130010Z UID:10055942-1760121000-1760130000@nowtoronto.com SUMMARY:COOKING CLASS: Intro to Whole Animal Butchery by Chef Taylor Parker DESCRIPTION:Breaking down a whole animal is not only more cost-effective than buying pre-cut parts\, but it give you much more control over the resulting cuts\, allowing you to optimize them for specific dishes. Join Chef Taylor Parker for an in-depth introduction to whole-animal butchery. This hands-on workshop will cover the techniques and cuts for the two most common types of animals encountered in the kitchen: quadrupeds and fowl. \nWe’ll start with an introduction to butchering whole chicken. Everyone will get hands-on experience learning how break down a chicken into its component parts\, and there will be a demonstration of some more advanced techniques like deboning\, Frenched breasts\, and wing lollipops. We’ll prepare some snacks from the freshly butchered chicken to enjoy in class. \nNext up is learning how to break down a whole quadurped (either a whole deer\, lamb\, or pig\, depending on availability; the same techniques apply to all). You’ll learn all the main primal and sub-primal cuts\, as well as some more specific types of cuts. There will be demo and discussion of the best applications of different cuts\, from steaks and roasts to ground meat and sausage\, as well as more advanced techniques like removing silver skin\, Frenching ribs\, and preparing scallopini. \nAll participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes.\n—– \nTaylor 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. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner.. \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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @thedepanneur URL:https://nowtoronto.com/event/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Classes & Workshops,Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/cooking-class-intro-to-whole-animal-butchery-by-chef-taylor-parker.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251005T120000 DTEND;TZID=America/Toronto:20251005T180000 DTSTAMP:20251005T005433Z CREATED:20251005T005433Z LAST-MODIFIED:20251005T005433Z UID:10054160-1759665600-1759687200@nowtoronto.com SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria Oct 5\, 2025 DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur \nAdd to calendar URL:https://nowtoronto.com/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-oct-5-2025/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Classes & Workshops,Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-oct-5-2025.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250928T100000 DTEND;TZID=America/Toronto:20250928T160000 DTSTAMP:20251005T005131Z CREATED:20251005T005131Z LAST-MODIFIED:20251005T005131Z UID:10054042-1759053600-1759075200@nowtoronto.com SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria Sep 28\, 2025 DESCRIPTION:One of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur URL:https://nowtoronto.com/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-sep-28-2025/ LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2 CATEGORIES:Classes & Workshops,Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria-sep-28-2025.jpg END:VEVENT END:VCALENDAR