Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With...
For thousands of years, delicious sweets made from honey, dates, nuts and seeds have been a part of the cuisine of the Middle East. Past...
In Venezuela Navidad is by far the most awaited and important time of the year. El espíritu navideñocan be felt all the way since mid-November,...
Join Chef Anthony Sestito for an intermediate-level exploration of some of Italy’s most outstanding filled-and-rolled pasta dishes. You’ll ease into the class with a beautiful...
Kombucha is a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast —...
Ethiopia, located in the Horn of Africa, is as ancient as the emergence of Homo sapiens and has been a country of diverse ethnicities, languages,...
Join us for an unforgettable evening as we celebrate Barbados Independence Day featuring a five-course menu crafted by two incredible chefs: Reena Rampersad of High...
Join professor Ozoz Sokoh's for deeper dive into the details and nuances of Nigerian food and culture, through the lens of cassava/manioc/yuca, exploring classic and...
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and...
Celebrate the colours and flavours of Sicily with three dishes that capture the island’s rich culinary heritage. This is food full of sunshine and tradition...
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...
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal...
With the collapse of the Soviet Union in the 90s, a wave of Jewish immigrants poured into Israel. There, for the first time, Soviet Russian...
Racine - "roots" in Haitian Kreyol and French - speak as much to nourishment from the soil as to connection to the past. Roots are...
Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class...
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...
Both food and literatures are intimately connected to our memories and identities, often in complex, intersecting and overlapping ways. The precocious English schoolgirls of Enid...
Many people want to shift their diets to be more plant-based, but are unfamiliar with the wide range of “hacks” that experienced vegan cooks use...
Challah & Babka are two of the greatest gifts of traditional Jewish baking, and they share a remarkable secret: they use the same dough! It’s...
Recently-minted viral culinary impresario, chemical engineer, and death metal bassist Miguel Angel Garcia brings his fantastic taco pop-up, Miguel is Cooking, to The Depanneur for...
Jamaican patties, a colonial Caribbean take on the English Cornish pasty, have evolved from a regional speciality to a snack beloved around the world. With...
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...
The Depanneur, in partnership with The Canadian Centre for Food & Ecology (CCFE) invites you to an evening of gratitude and connection at the Dep...
Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal...