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DTSTART;TZID=America/Toronto:20251122T173000
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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
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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
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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
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250926T183000
DTEND;TZID=America/Toronto:20250926T210000
DTSTAMP:20251005T004356Z
CREATED:20251005T004356Z
LAST-MODIFIED:20251005T004356Z
UID:10053749-1758911400-1758920400@nowtoronto.com
SUMMARY:Memories of Bali by Tamara Chaikin
DESCRIPTION:Tamara Chaikin has been a food entrepreneur and traveller most of her life. In 1989 she opened and established a very popular restaurant in Ubud\, Bali\, when the world was very different.  The restaurant\, Bebek Bengil (the Dirty Duck Diner)\, was among the first to offer a diverse menu that featured not only traditional Indonesian fare and Balinese specialties\, but also international dishes. The “Duck” as it was known\, has since been franchised into 5 different locations across the archipelago. \nTamara has put together a lovely dinner evoking the fond memories of that far away time and place\, featuring the restaurant’s signature dish\, Bebek Betutu\, a traditional Balinese dish of whole duck roasted in banana leaves. Tonight’s dinner will also showcase a performance by Anna Sulastri\, a traditional Balinese dancer.\n—– \nIndonesian Lumpia\nDelicate spring rolls made with a thin\, crispy wrapper filled with chicken\, shrimp\, veg and vermicelli served with a freshly made\, authentic Indonesian peanut sauce. Available vegetarian \nGuac & Chips\nAvocados are considered a sweet fruit in Bali\, appearing in desserts and milkshakes\, preparing it as a savoury appetizer was a genuine novelty in the 80’s. A touch of sambal olek give it an Indonesian twist\, and the local melinjo nut crackers have a slightly bitter taste that beautifully complements the natural sweetness of the avocado. \nBebek Betutu\nA traditional Balinese dish often linked with ceremonies and special gatherings. Whole ducks are marinated in blend of local spices before being wrapped in banana leaves along with aromatics like galangal and lemongrass\, and slow-roasted for hours to develop rich\, layered flavours. Served with Nasi Kuning (turmeric-infused Indonesian Yellow rice known as “Party Rice”) and a variety of sambals.\nVegetarian option: Kari tempe (Tempeh and potato curry) \nSayur Urab Bali\nA classic Balinese side served alongside dishes at countless warungs (street food stalls); a fragrant vegetable salad with toasted coconut and a slightly piquant dressing. \nApple Crisp\nA taste of home in a far away place. Made with plenty of nutmeg\, clove and cinnamon — a nod to Indonesia’s history as the “Spice Islands” and the origin of these spices in Western cooking. These also complement the scoop of durian ice cream\, which relocates this dish firmly in South East Asia.\n—– \nTamara Chaikin is a life long food entrepreneur who has been involved in diverse culinary projects for decades\, from the Dirty Duck in Bali\, to Plus que Parfait in Montreal\, to the Localista Food Truck in Toronto. She recently helped put together a pop up fusion brunch with Harissa & Hibiscus and is exploring other food projects in 2026. She has spent a lot of time in the kitchen at The Depanneur over the years in her capacity as Director of Operations for Newcomer Kitchen\, and this is her first time hosting a Dep dinner of her own. \nAnna Sulastri was born in Surabaya\, East Java to a Balinese mother. She has been entranced by dance from a very young age and has been certified by the Indonesian ministry of culture as both an instructor and a performer.\n@anna_iphank
URL:https://nowtoronto.com/event/memories-of-bali-by-tamara-chaikin/
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/memories-of-bali-by-tamara-chaikin.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250920T183000
DTEND;TZID=America/Toronto:20250920T210000
DTSTAMP:20251005T004312Z
CREATED:20251005T004312Z
LAST-MODIFIED:20251005T004312Z
UID:10053723-1758393000-1758402000@nowtoronto.com
SUMMARY:SUPPER CLUB: Feast of the Parsis by Niloufer Mavalvala
DESCRIPTION:Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century\, with most settling on the west coast of India. Over the past 1300 years\, while it has adopted many Indian culinary ingredients and techniques\, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. \nNiloufer Mavalvala is the award-winning author of several books on Parsi cooking and our guide this evening she shares a traditional family style meal of traditional Parsi dishes\, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture\, traditions\, customs\, and heritage.\n—– \nMalido & Sherry\nWith roots in the Persian plateau\, malido is a kind of sweet snack made by combining finely crumbled bread or whole wheat flour with ghee\, jaggery (raw sugar)\, dried fruits\, and nuts. It is very commonly featured at the holiday table; tonight\, paired with a nip of sherry\, it makes a lovely ‘amuse bouche’ to begin the evening and awaken the senses for the coming meal. \nSali Murghi\nSucculent chicken stewed in a richly spiced gravy sweetened with apricots. Served with sali (crispy potato straws) and crusty bread for soaking up the fabulous sauce! \nDhansak\nPerhaps the most famous Parsi dish — and for good reason! Families take great pride in their version\, and Niloufer’s is no exception. She declares her mother’s ‘the best\, hands down’\, so tonight she recreates these flavours and memories for us. A simmering cauldron of lentils\, lamb and spices is served over rice and a bed of caramelized onions\, accompanied by kachumber\, a refreshing\, finely chopped salad to offset the richness of the meal. Served in the traditional way\, on a banana leaf. \nLagun Nu  (Parsi Wedding Custard)\nA dessert with colonial roots but which has been assimilated and made traditional\, this sweet custard is a staple of Parsi wedding feasts. Created by tweaking an English-style custard towards Persian tastes\, fruits\, nuts and spices are added to deepen the flavour and turn a humble sweet into something layered and complex.\n—– \nNiloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook award-winning author\, who believes her passion has a purpose. Her passion is teaching cooking\, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others\, having been influenced by her family of good home cooks\, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities\, including Dubai\, London\, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram\, Facebook\, and her website\, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen \n  \n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party.\n@thedepanneur
URL:https://nowtoronto.com/event/supper-club-feast-of-the-parsis-by-niloufer-mavalvala/
LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink
ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/supper-club-feast-of-the-parsis-by-niloufer-mavalvala.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250918T183000
DTEND;TZID=America/Toronto:20250918T210000
DTSTAMP:20251005T004049Z
CREATED:20251005T004049Z
LAST-MODIFIED:20251005T004049Z
UID:10053636-1758220200-1758229200@nowtoronto.com
SUMMARY:TABLE TALK: Peter McClusky on Garlic
DESCRIPTION:Peter McClusky is a local garlic producer and the driving force behind the Toronto Garlic Festival. His book\, “Ontario Garlic: The Story from Farm to Festival” is a social\, scientific and cultural history of garlic’s journey from Central Asia to Ontario that weaves archival research with stories and anecdotes from farmers\, gardeners\, chefs and scientists. \nPeter will be discussing some of the topics covered in his book such as garlic’s origin in Central Asia 10\,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. \nHe will also give a bit of a sneak peak of what people can expect to see\, taste and do at the 2025 Toronto Garlic Festival\, coming up on Sept 28\, 2025 (on Spadina Rd from Davenport Rd to Dupont St.; admission is free!) \nSigned copies of Peter’s book will be available for purchase.\n—–\nDinner by Len Senater\nGarlic-cuterie board\nA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic)\, Yan Tang Suan (Chinese sweet garlic)\, Torshi Seer (Persian pickled garlic)\, Maneul Jangajji (Korean preserved garlic)\, Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney)\, and classic French Confit Garlic\, served with fresh bread\, fresh yogurt cheese\, and crudité. \n“40 Cloves” roasted chicken -or- “40 Cloves” layered roasted vegetable tian\nMade with freshly-harvested Ontario garlic provided by the Toronto Garlic Festival. An old French bistro dish introduced to America by James Beard in the 60s\, remarked upon by Julia Child\, and popularized by Jane and Michael Stern’s 1991 cookbook American Gourmet. Served with potato & celeriac mash\, and steamed green beans with roasted almonds and a fresh lemon-garlic vinaigrette. \nDark chocolate mousse with black garlic ganache\nOriginating in Korea\, black garlic transforms the pungent raw bulb into a dark\, sticky-sweet ingredient through a long\, slow fermentation\, creating unexpected notes of caramel and balsamic vinegar. \n—– \nPeter McClusky has grown more than 48 varieties of garlic in Ontario over the last 15+ years. He is the founder of the Toronto Garlic Festival\, an event that attracts 4\,000 visitors and celebrates the cultural diversity of one of most widely used ingredients in the world. He is also the author of  “Ontario Garlic: The Story from Farm to Festival” (2015\, The History Press)\, that narrates the social\, scientific\, and historical account of Allium Sativum’s journey from Central Asia to Ontario. @torontogarlicfestival \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://nowtoronto.com/event/table-talk-peter-mcclusky-on-garlic/
LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink,Talks & Panels
ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/table-talk-peter-mcclusky-on-garlic.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250914T183000
DTEND;TZID=America/Toronto:20250914T210000
DTSTAMP:20251005T003812Z
CREATED:20251005T003812Z
LAST-MODIFIED:20251005T003812Z
UID:10053525-1757874600-1757883600@nowtoronto.com
SUMMARY:Depanniversary by Emily Zimmerman
DESCRIPTION:Emily Zimmerman walked into the Depanneur about two weeks after it first opened and proposed a schmancy vegan pop-up dinner. From there she quickly became one of the O.G. Depanneers\, teaching classes\, running a weekly PWYC dinner\, supporting other chefs\, contributing to the award-winning Depanneur Cookbook\, and hosting many\, many fabulous dinner parties. \nThis dinner marks a double celebration. It’s the fifteenth anniversary of Emily’s first Depanneur Supper Club\, and a chance for her to use the 10+ years of intervening experience to revisit and revamp that menu into a collection of plant-based ‘greatest hits’ and a true delight for the senses. It’s also the launch of Emily’s new culinary and performance project\, Spicebox\, which will produce events that combine delicious food\, subversively sexy stage acts\, and sly political art and organizing. Let’s repair the world\, deliciously.\n—- \nChilled Autumn Green Borscht\nA creamy\, lemony soup of chard\, spinach\, and wood sorrel\, thickened with potatoes and arrowroot\, served with coconut yogurt. \nSea & Salt\nEggplant “caviar”\, jackfruit “whitefish” salad\, salt-baked carrot lox\, everything bagel pita chips. \nSalad\nRainbow Root Salad: julienned carrot\, celeriac\, and beet\, in an apple-tarragon aioli\, topped with toasted pumpkin seeds. \nSausage\nHomemade apple-and-sage seitan sausages\, crispy tofu “duck”\, and Emily’s notorious vegan chopped liver\, with sumac mustard and pickled tomatoes. \nSweet\nSpicebox Au Chocolat: creamy dark chocolate custard\, spiced with cardamom\, cloves\, and ginger\, topped with dried and candied fruit and nuts.\n—– \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.\n@goldieluxemburg | @spiceboxsoirees
URL:https://nowtoronto.com/event/depanniversary-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/2025/10/depanniversary-by-emily-zimmerman.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250914T120000
DTEND;TZID=America/Toronto:20250914T143000
DTSTAMP:20251005T003422Z
CREATED:20251005T003422Z
LAST-MODIFIED:20251005T003422Z
UID:10053367-1757851200-1757860200@nowtoronto.com
SUMMARY:COOKING CLASS: Ethiopian Injera by Asmait Merhatsion Sep 14\, 2025
DESCRIPTION:Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft\, springy injera\, a fermented sourdough flatbread\, is the centre of the meal. Injera is made with teff\, a tiny\, highly nutritious and gluten-free grain that flourishes in the highlands of Ethiopia. More than just a bread\, injera is also an eating utensil; in Eritrean and Ethiopian cuisine it is used to scoop up the meat and vegetable stews it is served with. A large round injera lines the tray on which the stews are served\, soaking up their juices as the meal progresses. When this edible tablecloth is eaten\, the meal is officially over\, but leftover injera is often incorporated into a variety of breakfast dishes. A versatile grain\, it is also used in baking\, porridges\, and also to brew beer and other beverages. \nIn this fun\, hands-on workshop Asmait Merhatsion will introduce participants to the process of making injera from scratch\, starting with preparing the batter using a special sourdough starter to start the fermentation that gives it its airy\, bubbly texture\, and slightly tangy taste. Everyone will get a chance to make their own injera to take home on the mogogo\, a traditional round griddle. Participants will also learn how to make shiro\, a thick paste of chickpea flour cooked with a blend of spices\, ginger\, garlic\, onion\, and tomato. A light meal will be served with fresh injera along with shiro and another vegetarian stew for everyone to share. We will wrap up the class with a traditional Ethiopian coffee and a tasty teff cookie. Participants will leave with a small package of teff and sourdough starter to take home\, as well as an opportunity to purchase additional homemade Eritrean products prepare by the chef.\n—– \nAsmait Merhatsion was born in Eritrea\, and moved to Canada with her family from Israel in 2022. She started to cook at home at a young age as was typical for girls in her community. When she lived in Israel\, a friend invited Asmait to start teaching cooking workshops with her. From then on she began to work with people from all over the world\, making dishes together every weekend as an extra income source for her family. Here in Canada\, she graduated from Newcomer Kitchen’s food entrepreneurship program\, and now hopes to continue to pursue her favourite thing — cooking — as a way to promote her culture and to start her own business. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @TheDepanneur
URL:https://nowtoronto.com/event/cooking-class-ethiopian-injera-by-asmait-merhatsion-sep-14-2025/
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-ethiopian-injera-by-asmait-merhatsion-sep-14-2025.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250912T183000
DTEND;TZID=America/Toronto:20250912T210000
DTSTAMP:20251005T003349Z
CREATED:20251005T003349Z
LAST-MODIFIED:20251005T003349Z
UID:10053342-1757701800-1757710800@nowtoronto.com
SUMMARY:Masterclass: discovering wild foods by dyson forbes sep 12\, 2025
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nWhat 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. \nEnd of Summer Edition:Berries: Saskatoon Berry\, ElderberryPlants: Ramps (wild leeks)\, Fiddleheads (fern tips)\, Stinging NettleSeaweeds: Salicornia (aka Sea Asparagus\, Glassworts)Mushrooms: Fresh Morels\, Black TrumpetTrees: Birch\, Haskap\, Balsam\, Spruce\, CedarNuts: Beech Nuts\, Heartnut\, Black Walnut\, Chestnuts\, Hickory\n(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. 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.\n—– \n$79 +HST \n—– \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.\n@forbeswildfoods \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://nowtoronto.com/event/masterclass-discovering-wild-foods-by-dyson-forbes-sep-12-2025/
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/masterclass-discovering-wild-foods-by-dyson-forbes-sep-12-2025.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250907T120000
DTEND;TZID=America/Toronto:20250907T143000
DTSTAMP:20251005T002242Z
CREATED:20251005T002242Z
LAST-MODIFIED:20251005T002242Z
UID:10052856-1757246400-1757255400@nowtoronto.com
SUMMARY:Masterclass: the past and future of maiz by iván wadgymar sep 7\, 2025
DESCRIPTION:Masterclasses offer in-depth explorations of food topics\, presented by experts and accompanied by demonstrations and tastings.\nMaiz\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by industrial commodity products flooding the global market. In response\, artisanal producers like Iván Wadgymar are returning to heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture. \nJoin Ivan for a journey into the origins of maiz in Mesoamerica and discover how millennia of skillful crop domestication created a foundational food for Pre-Columbian civilization that lived the centre of their cosmology. These sophisticated agricultural practices coevolved with the technologies like nixtamalization\, which transforms the nutritional profile of corn\, and creates the masa used in tortillas\, tamales\, and even the ubiquitous supermarket corn chips. The place maiz holds in Mexico’s socio-political-economic web has undergone dramatic changes from the colonial period until now\, and projects like Maizal help protect this unique cultural inheritance\, from seed to table.\n—– \nToday’s tasting menu showcases the versatility of maize in Mexican cuisine\, featuring corn\, beans and herbs grown by Ivan himself. \nAtole (hot) & Tejuino (cold) – 2 maiz based beverages \nTamales de frijol – maiz dumplings\, stuffed with heirloom black beans\, wrapped corn husks and steamed (vegetarian) \nEsquites – a popular Mexican street food made with whole pozole (nixtamalized corn kernels) (vegetarian) \nPanuchos – A specialty of the Yucatán\, small tortillas stuffed with black beans before griddling\, topped with cochinita pibil (slow roasted pork with annatto and citrus) \nTotopos (fried tortilla chips) and homemade salsa will also be on the tables to snack on. \n—–\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.\n@maizalto \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://nowtoronto.com/event/masterclass-the-past-and-future-of-maiz-by-ivan-wadgymar-sep-7-2025/
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/masterclass-the-past-and-future-of-maiz-by-ivan-wadgymar-sep-7-2025.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250906T183000
DTEND;TZID=America/Toronto:20250906T210000
DTSTAMP:20251005T002331Z
CREATED:20251005T002331Z
LAST-MODIFIED:20251005T002331Z
UID:10052896-1757183400-1757192400@nowtoronto.com
SUMMARY:Picadillo a la Habanera by Chef Fayad Martin with live Cuban music by Papalote
DESCRIPTION:Cuba has a remarkable history. Consider that Havana was a diverse\, multicultural\, global capital of universities and opera houses back when New York City was little more than wooden village. Over 500 years Cuba developed a rich and sophisticated culinary tradition drawing influences from around the world\, from Spain and the Americas\, to Africa\, the Middle East & China. While more recent history may have hampered Cuba’s reputation as a culinary destination\, the fabulous home cooking prepared across the island and abroad remains stuff of legend. \nTonight accomplished Cuban 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— \nGrandma’s Shrimp Salad\nFresh shrimp with potatoes\, carrots\, onions\, and capers in a garlic and parsley mayonnaise (seasoned with salt and pepper)\, served chilled with tangerine. \nCuban Chicken Empanadas\nFlavourful chicken empanadas served with a vinegary pepper-and-onion criolla sauce and provolone cheese. (Veg option: cheese only) \nHabanera Salad\nA vibrant green salad topped with sweet fried plantains. \nPicadillo a la Habanera\nPicadillo is one of Havana’s signature dishes and individual families tend to have their own unique recipe. Ground beef is prepared with Caribbean spices\, onion\, garlic\, peppers and tomatoes\, with some versions adding olives or capers for a briny kick. \nLechon Asado\nTender slices of slow roasted pork\, prepared in traditional Cuban style with a flavourful mojo of citrus\, garlic and spices. \nVeg Option: ⁠Parmesan croquettes\nParmesan croquettes are crispy\, golden-brown bites made from a mixture of creamy mashed potatoes\, finely grated Parmesan cheese\, and a blend of herbs and spices. \nServed with white rice\, Cuban black beans and yuca with Mojo Cubano \nNatilla Cubana (Cuban Custard)\nA descendent of the rich custards of Spain\, such as Crema Catalana and Flan\, Natilla is slightly softer and more pudding-like than its European cousins. Sweetened condensed milk is combined with eggs\, vanilla\, cinnamon and a hint of lemon. \n—–\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.\nhavanacheftable.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\n@papaloteband \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://nowtoronto.com/event/picadillo-a-la-habanera-by-chef-fayad-martin-with-live-cuban-music-by-papalote/
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/picadillo-a-la-habanera-by-chef-fayad-martin-with-live-cuban-music-by-papalote.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250906T120000
DTEND;TZID=America/Toronto:20250906T143000
DTSTAMP:20251005T002435Z
CREATED:20251005T002435Z
LAST-MODIFIED:20251005T002435Z
UID:10052936-1757160000-1757169000@nowtoronto.com
SUMMARY:Taste of The Philippines by Maria Polotan
DESCRIPTION:Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s\, her 2020 Brunch residency at The Dep\, and then to Lami\, her East end brunch pop-up. \nSince then she has become a familiar figure the Dep kitchen\, with numerous popular kamayan dinners and memorable pop-up events\, as well as being a contributor to the award winning Depanneur Cookbook. Today she shares some her secrets of authentic Filipino cooking in a fun\, hands-on cooking class.\n—– \nKinilaw na Isda\nChunks of market fresh sashimi-grade fish\, julienne of ginger\, shallots\, chilies\, and daikon\, quickly tossed in sukang tuba (coconut sap vinegar) and lime dressing. \nWhile similar to ceviche\, Kinilaw — the act of “cooking” by adding souring agent\, be it vinegar or the myriad of sour fruits abundant in the islands to a raw ingredient\, most often fish — is the oldest recorded cooking method in the Philippines. Long before the Spanish colonized the islands\, the Chinese and Indians came to trade\, indigenous peoples of the islands developed this way of cooking that remains today one of the best ways to prepare and eat fish and seafood. \nKalabasa są Gata\nAsian squash simmered until tender in a coconut milk broth flavoured with lemongrass\, ginger\, garlic\, chilies and cilantro. Available with or without shrimp \nGrowing up in a region where coconut was abundant\, coconut was a regular feature in my family’s kitchen. My mother and aunt would cook everything from meats to fish to all kinds of vegetables in coconut. For a long time\, kalabasa sa gata was the only way I would eat squash as a child. \nMais Con Hielo (Sweet Corn and Ice)\nLayers of sweet corn\, sweetened coconut cream and shaved ice. \nWhile everyone raves about halo-halo\, mais con hielo is my favourite shaved ice dessert\, especially on a hot summer day. The sweet-savoury taste of corn is the perfect counterpart for the richness of coconut cream. And of course the shaved ice… the best way to beat summer heat!\n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas
URL:https://nowtoronto.com/event/taste-of-the-philippines-by-maria-polotan/
LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2
CATEGORIES:Classes & Workshops,Food & Drink
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250905T183000
DTEND;TZID=America/Toronto:20250905T210000
DTSTAMP:20251005T002040Z
CREATED:20251005T002040Z
LAST-MODIFIED:20251005T002040Z
UID:10052773-1757097000-1757106000@nowtoronto.com
SUMMARY:Supper for Sweida by Rahaf Alkabani
DESCRIPTION:In 2016 Rahaf Alakbani\, and her husband Esmaeel were one of the many Syrian refugee families escaping the humanitarian disaster of their country’s civil war. Even as one of lucky ones to find their way to Canada\, at that time they were stuck in hotels on the outskirts of Toronto with scores of other families. Fate brought us together and they became instrumental in helping us co-create Newcomer Kitchen\, a non-profit social enterprise that ran at The Dep for 3 years\, and was able to put over $150\,000 into the pockets of more than 80 newly-arrived Syrian families. \nYou can read about this remarkable project in this excerpt from the award-winning Depanneur Cookbook. \nThe intervening years have been bittersweet; Rahaf and Esmaeel had 2 beautiful children and have been able to pursue their academic and musical ambitions\, all the while hopeful that peace would return to their homeland. In late 2024\, with the fall of the Assad regime\, optimism and possibility reigned\, and plans to reunite fractured families began to be drawn. Sadly by mid 2025\, things had taken a tragic turn. On July 14\, armed militias loyal to Ahmed Al-Sharaa invaded the towns of their home province of Sweida under a false claim of bringing stability. What they brought was terror; homes were bombed\, families massacred. \nResidents of Sweida — including Rahaf and Esmaeel’s immediate family — have faced increasing terror\, military attacks\, and severe restrictions. Entire towns have been cut off\, leaving people without access to basic necessities — no water\, electricity\, fuel\, or even food. It has quickly become a dire humanitarian situation\, and families are struggling to survive under what can only be described as a siege. \nTonight our beloved Rahaf returns to The Dep with a new purpose: to share a special dinner in solidarity with her community. It is both a gathering to share culture and a fundraiser whose proceeds will go directly to support families in Sweida\, helping them access essential items like food\, medicine\, and clean water. It’s a small act of care from afar\, but it can make a meaningful difference for those living in hardship.\nDonate Now \nFor all the years I have know her\, Rahaf has given so much to so many affected by the violence in Syria; this is our call to step up and return the favour and help her family in their moment of need. The Depanneur will be donating 50% of its share of proceeds towards the fundraising effort. To donate to the fundraiser\, with or without a ticket\, contribute here. \n—–\nThis menu is inspired by the dishes of Rahaf’s family and the traditions of Sweida. \n‘Mama’-ganouj (mutabal kousa)\nRahaf’s mother’s recipe and a dish close to her heart — a smoky roasted zucchini dip with tahini\, garlic\, and lemon. It’s simple\, delicious\, and deeply rooted in her home cooking. \nMakloubeh\nThis was the one of the first celebratory meals that Newcomer Kitchen cooked and ate together\, a festive layered rice dish of eggplants\, shredded poached chicken\, and a topping of seasoned ground beef\, garnished with toasted nuts. It is often prepared at large family gatherings where it is turned out onto plates with great fanfare. Makloubeh\, meaning “upside down” in Arabic\, gets its name from this moment of high culinary drama. Vegetarian option available. \nKhyar bil Laban\nThis cooling and refreshing cucumber-yogurt salad perfectly complements the main dish. \nBasbousa\nAnother family recipe\, this golden semolina cake is soaked in fragrant orange blossom syrup and topped with almonds.\n—– \nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found 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 \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.@thedepanneur
URL:https://nowtoronto.com/event/supper-for-sweida-by-rahaf-alkabani/
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-for-sweida-by-rahaf-alkabani.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250901T100000
DTEND;TZID=America/Toronto:20250901T003000
DTSTAMP:20251005T001830Z
CREATED:20251005T001830Z
LAST-MODIFIED:20251005T001830Z
UID:10052678-1756720800-1756686600@nowtoronto.com
SUMMARY:OFFSITE: Labour Day Mushroom Hunting & Foraging Expedition with Puck’s Plenty
DESCRIPTION:What better way to celebrate the end of summer and the country we call home?\nJoin us for a fun foraging excursion in the Ontario countryside! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. \nWe will meet at location (TBC) within 90 minutes of Toronto; The Dep will have a vehicle with a few extra spots\, so let me know if you want to share a ride. \nRecommended items to bring: \nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack \nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://nowtoronto.com/event/offsite-labour-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/
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/offsite-labour-day-mushroom-hunting-foraging-expedition-with-pucks-plenty.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250831T120000
DTEND;TZID=America/Toronto:20250831T180000
DTSTAMP:20251005T001911Z
CREATED:20251005T001911Z
LAST-MODIFIED:20251005T001911Z
UID:10052702-1756641600-1756663200@nowtoronto.com
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria Aug 31\, 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
URL:https://nowtoronto.com/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-aug-31-2025/
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-aug-31-2025.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250823T170000
DTEND;TZID=America/Toronto:20250823T190000
DTSTAMP:20251005T001324Z
CREATED:20251005T001324Z
LAST-MODIFIED:20251005T001324Z
UID:10052514-1755968400-1755975600@nowtoronto.com
SUMMARY:POP-UP: Fat Rice Asian Night Market
DESCRIPTION:Chef Rocheller Batuigas and the Fat Rice crew return to The Depanneur for an incredible\, all-you-can-eat South East Asian Night Market in the alleyway at The Centre for Social Innovation. Replete with flaming woks\, smoky BBQs\, string lights\, low stools\, funky tunes\, and an INSANE amount of food\, this one-night-only street food party is a tribute to the amazing Night Markets found all across Asia. \nIndulge in a non-stop parade of grilled\, fried\, sticky\, sweet and spicy dishes from Malaysia to the Philippines and beyond\, served on the street in the heart of Toronto’s downtown Chinatown. Get ready to slurp\, stick\, prod and poke to your heart’s content — this is market food at its loudest\, grittiest\, and most joyful. Dig in! \nThere will be a cash bar with ice-cold Asian beers and exotic non-alc options. (19+) \n2 seatings: 5-7pm and 7:30-9:30pm — get there on time\, you’ve got 2 hours to stuff your face! \nRICE BOWL\nGarlic Fried Rice – Signature FAT RICE classic\nNasi Goreng Java Rice – Chopped lemongrass grilled chicken\, punchy spices\, garlic\, onions\, shallots\, and chicken fat.\nChar Kway Teow – Noodles cooked with sweet soy sauce\, lard\, fishcake\, lapchong and shrimp \nFRY BASKET\nPrawn Crackers Crispy and crunchy\nDynamite Lumpia Green chillies stuffed with cheese and wrapped in lumpia wrapper and dusted with TNT seasoning.\nAyam Goreng Spicy fried chicken with curry leaves\nCereal Shrimp Crispy fried shrimp tossed in buttered cereal with curry leaves and chillies \nMEAT COUNTER\nPork Belly Sisig Chopped pork belly bits with onions\, calamansi lime juice\, soy sauce\, chillies\, and garlic\nChicken Satay Lemongrass and turmeric marinated chicken\nChicken Inasal Skewers Sweet soy\, calamansi\, and lemongrass marinated grilled chicken skewers\nBeef Pares Beef cheeks braised in sweet soy with star anise and five spice broth. Topped with crispy garlic and green onions \nSALAD BAR: Sauces\, Toppings\, Dips\, and Sides\nSpicy Sambal Belacan – spicy sambal with fermented shrimp paste\nSoft Boiled Eggs – sous vide with a runny yolk\nPeanut Sauce/Kuah Kacang – Sweet and savoury peanut sauce with galangal and lemongrass\nSpicy Vinegar – Garlic and chili infused vinegar\nBagoong Shrimp Paste – Fermented shrimp paste sauteed until sweet and salty\nSawsawan Sauce – Soy Sauce with Calamansi and Soy Sauce\nFresh pickles: Achara\, black pepper cucumbers\, daikon radish pickle\nFresh veggies and herbs \nBONUS ROUND:\nGet there early and catch a flight of East Coast Canadian oysters! \nDESSERT TABLE\nKuih – assorted colourful sticky rice or cassava based deserts\nSaba BananaQ – sweet and sticky caramelized saba banana\nSliced Watermelon \n—–\nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to
URL:https://nowtoronto.com/event/pop-up-fat-rice-asian-night-market/
LOCATION:Centre for Social Innovation – Spadina\, 192 Spadina Ave\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink,Markets
ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/pop-up-fat-rice-asian-night-market.jpg
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