BEGIN:VCALENDAR VERSION:2.0 PRODID:-//NOW Toronto - ECPv6.17.4.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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 END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251214T183000 DTEND;TZID=America/Toronto:20251214T193000 DTSTAMP:20251215T140016Z CREATED:20251215T140016Z LAST-MODIFIED:20251215T140016Z UID:10127238-1765737000-1765740600@nowtoronto.com SUMMARY:Classic Quebecois Tourtière by Sonya Gammal DESCRIPTION:Tourtière – a French Canadian meat pie – is a classic part of the Christmas Eve réveillon and New Year’s Eve meal in Québec. With lots or regional variations including beef\, veal\, wild game or even fish\, the classic Montreal-style features a blend of pork and beef\, mirepoix (finely chopped carrots\, celery & onion)\, potatoes\, and a traditional spice blend with hints of nutmeg\, cloves and sage. \nIn this hands-on workshop\, Chef Sonya Gammal\, a tourtière aficionado with many years of experience will be leading you through her time-tested recipe. You’ll go through all the steps\, from the organic flour pastry dough\, to the vegetable and spice blend\, to your choice of beef & pork or mushroom & lentil filling. \nParticipants will leave with recipe along with their own 9” tourtiere (4-6 servings) in a decorative window box with baking directions to take home to bake\, freeze or gift. There will also be extra tourtières baked in class for everyone to sample.—– \nTourtière Drop Additional frozen pies are available for purchase ($32) for pickup on THU Dec 18\, 3-6pm. \n—–Sonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/classic-quebecois-tourtiere-by-sonya-gammal/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/11/classic-quebecois-tourtiere-by-sonya-gammal.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251214T120000 DTEND;TZID=America/Toronto:20251214T143000 DTSTAMP:20251214T140020Z CREATED:20251214T140020Z LAST-MODIFIED:20251214T140020Z UID:10125848-1765713600-1765722600@nowtoronto.com SUMMARY:Arabic Holiday Cookies by Rahaf Alakbani DESCRIPTION: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 meets present in this fun\, hands-on class by Rahaf Alakbani as she shows you how to make a selection of traditional Syrian cookies based on old family recipes\, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Arabic coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home (if you don’t eat them all!).—– \nBarazek (برازق)A classic Middle Eastern cookie famous for its irresistible crunch. Barazek is made from a delicate buttery dough\, coated generously with toasted sesame seeds on the top and pistachios on the bottom. Light\, crisp\, and nutty\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \nAṣāwer El-Sitt “The Lady’s Bracelets” (أساور الست)Named after their elegant bracelet-like size & shape\, these baklava-type sweets are both beautiful and delicious. Delicate rings of crisp phyllo dough are shaped\, filled with pistachio\, and baked\, then doused with a fragrant sugar syrup. \nKa’ak bil Ma’amoul (كعك بالمعمول)Ma’moul are traditional date-filled cookies with deep roots in Levantine and Syrian cuisine. Some require special molds\, but these are made from a soft semolina-based dough shaped into a log and then formed into rings filled with a sweet\, spiced date paste\, and then finished with sesame and nigella seeds.—– \nCookie Drop Additional boxes of cookies (12 cookies\, 4 of each\, $24) are available for purchase for pickup on SUN Dec 14\, 10am-12pm or 2:30-4:30pm. \n—–Rahaf 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.@the_rahaf_kitchen | @haneen_choir_ca \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/arabic-holiday-cookies-by-rahaf-alakbani/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/11/arabic-holiday-cookies-by-rahaf-alakbani.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251213T183000 DTEND;TZID=America/Toronto:20251213T210000 DTSTAMP:20251214T140013Z CREATED:20251214T140013Z LAST-MODIFIED:20251214T140013Z UID:10125815-1765650600-1765659600@nowtoronto.com SUMMARY:Nochebuena – Venezuelan Christmas by Luis Manuel Cordoba DESCRIPTION: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\, when shops and bakeries start to decorate and put up their arbolitos (little tree); a time to forget about diets and to spend time with your loved ones. Join Luis Manuel Cordoba for The Dep’s second annual Venezuelan Christmas\, a fabulous night of amazing food\, wonderful music and festive holiday cheer. \nUnlike the in the United States and other countries\, in Venezuela San Nicolás (Santa Claus) isn’t the generous present giver. Instead\, every child excitedly waits for their presents to be brought by el Niño Jesús\, who arrives after the kids go to bed on Christmas Eve to bring presents for well-behaved children. Santa Claus is stlll an honoured guest\, a representation of the Christmas spirit\, but more like el Niño Jesús’s sidekick when it comes to delivering presents. \nFor many\, the best part of Venezuelan Christmas is the food\, the traditional Christmas meal of hallacas\, pernil and pan de jamón. La hallaca is a sort of tamale made out of yellow corn dough\, filled with a beef\, chicken and pork stew embellished with raisins\, olives\, and capers\, which is then is wrapped in banana leaves\, tied with string and boiled. El pan de jamón (ham bread) is a brioche bread filled with smoked ham\, raisins and green olives\, and el pernil is a baked and glazed pork leg. La ensalada de gallina is a creamy chicken salad with potatoes\, carrots\, peas\, and mayonnaise. \nOn Nochebuena\, after eating our plato navideño\, families sit together and open the presents from their amigo secreto (secret friend). Some days or even weeks before Christmas Eve\, each family member writes their name on small pieces of paper that are then folded and put on a jar from which everyone take turns to pick one and find out who you will be your secret friend. On Christmas Eve\, you put your present underneath the Christmas tree and wait to find out who is your secret friend. \nVenezuelans cheer up Christmas time with the rhythm of gaitas\, a folk music with roots in Zulia state in the western part of the country. It features distinctive instruments like the furruco\, charrasca\, tamboras\, the beloved cuatro\, with lyrics that range from serious social themes to funny\, popular jokes.—– \nChupeThe Venezuelan take on chicken soup\, usually with potatoes\, corns and fresh cheese or crema. \nHallacaTraditional Venezuelan corn tamales stuffed with 3 meats — beef\, pork and chicken — with olives\, raisins and peppers\, wrapped in banana leaves. \nEnsalada de GallinaVenezuelan chicken salad with potatoes\, carrots\, green peas and cilantro \nPan de JamonA classic Venezuelan Christmas treat: tender brioche bread rolled around a mix of ham\, bacon\, olives and raisins \nPernilVenezuelan style roasted pork leg \nTorta Tres LechesVenezuelan-style sponge cake incorporating 3 kinds of milk\, with a whipped cream topping and cinnamon garnish.—– \nLuis Manuel Cordoba is a Venezuelan Chef from Maturin City who opened his first restaurant in 2001 in Mérida\, a culinary hub in Venezuela. Later\, he joined forces with his brother\, also a chef\, to establish a corporate catering company before moving to Toronto with his family in 2010. He quickly found himself working as the chef of Arepa Café\, Toronto’s premier purveyor of authentic Venezuelan arepas. In 2015\, they launched The Arepa Republic\, an award-winning food truck that serves delicious Venezuelan dishes at events across the GTA. @theareparepublic URL:https://nowtoronto.com/event/nochebuena-venezuelan-christmas-by-luis-manuel-cordoba/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/11/nochebuena-venezuelan-christmas-by-luis-manuel-cordoba.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251213T120000 DTEND;TZID=America/Toronto:20251213T143000 DTSTAMP:20251213T140019Z CREATED:20251213T140019Z LAST-MODIFIED:20251213T140019Z UID:10124401-1765627200-1765636200@nowtoronto.com SUMMARY:CLASS: Spectacular Rolled Pastas with Chef Anthony Sestito DESCRIPTION: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 spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, 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 not only classic cannelloni but also other large\, impressive shapes like manicotti\, rotolo\, sacchetti\, and pasta imbustata. You’ll be guided through selecting and preparing a variety of fillings—ranging from classic spinach and ricotta to hearty meat or delicate vegetable blends—while demonstrating the essential techniques for rolling\, stuffing\, and sealing each shape. There will also be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of freshly-prepared spinach & ricotta Cannelloni con Pomodoro. (Vegan option available on request). Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_—– \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/class-spectacular-rolled-pastas-with-chef-anthony-sestito/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/class-spectacular-rolled-pastas-with-chef-anthony-sestito.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251211T183000 DTEND;TZID=America/Toronto:20251211T210000 DTSTAMP:20251212T140014Z CREATED:20251212T140014Z LAST-MODIFIED:20251212T140014Z UID:10122915-1765477800-1765486800@nowtoronto.com SUMMARY:Kombucha by Rebekka Hutton DESCRIPTION:Kombucha is a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast — becomes tangy\, lightly sparkling\, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings\, sugar levels\, and carbonation of this exceptionally healthy beverage. As a bonus\, you save money and can drink more kombucha! \nIn this hands-on class\, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues\, selecting tea and flavourings\, SCOBY care\, bottling\, and carbonation\, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample\, along with a light snack. Participants will leave with enough starter\, organic sugar\, and a choice of organic tea to brew 2-4 litres at home. \nFor those keen to jump into kombucha brewing\, Rebekka can optionally provide the following items on request: \nlarger brewing jars: 2L ($5) or 4L ($10)a healthy SCOBY ($20\, but not required)a copy of The Big Book of Kombucha by Hannah Crum ($30)additional organic tea in bulk (BYO container\, price TBD).Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany URL:https://nowtoronto.com/event/kombucha-by-rebekka-hutton/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/kombucha-by-rebekka-hutton.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251207T120000 DTEND;TZID=America/Toronto:20251207T143000 DTSTAMP:20251119T140313Z CREATED:20251119T140313Z LAST-MODIFIED:20251119T140313Z UID:10091238-1765108800-1765117800@nowtoronto.com SUMMARY:BRUNCH: Ethiopian Brunch by Mismak Zena DESCRIPTION: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\, and cultures for millennia. While it has been in contact with distant civilizations and cultures since ancient times\, it also has a unique geo-political history on the African continent having avoided Europe’s imperialism during the late 19th and early 20th centuries. All of this means a certain Ethiopian cultural integrity and continuity over the centuries which includes four major languages\, over 80 dialects\, the indigenous script Ge’ez/Ethiopic and – as a singular culinary wonder. \nCentral to the typical Ethiopian cuisine is injera which is a spongy sourdough flatbread made from teff\, a grain indigenous to Ethiopia and Eritrea. Teff is the world’s tiniest grain and a nutrition powerhouse due to its high protein and fibre content. It’s also gluten-free. Beyond the injera\, Ethiopian cuisine gets its distinctive flavour and aroma from various spice blends made through complex\, intricate processes – a tradition that has been passed down through many generations. \nFood is a communal affair in Ethiopia where people gather around a large shared plate\, the mesob\, and it is eaten by hand. Injera is laid on the mesob followed by stew and vegetable toppings. The injera serves both as a serving plate and a utensil; the injera is torn by hand and used to scoop up the toppings. A well-made injera has many “eyes”\, tiny holes that form on the surface of the injera batter as it is cooked on a hot griddle\, while the bottom surface stays smooth. The spongy nature of the injera and its many “eyes” make it an ideal “utensil” to scoop up and retain the saucy stews. \nThe food is eaten by hand and shared around the mesob brings a natural intimacy to meal times. More intimate is the practice of gursha: this is where family members\, friends\, or a lover take turns feeding one another by hand. \nWhile Toronto has a large Ethiopian community and a robust Ethiopian food scene (albeit it being atomized and limited to a couple of neighbourhoods)\, foods that are typically eaten for breakfast and brunch are not commonly found in the city. \nJoin Mismak Zena in her first iteration of Ethiopian food offerings at the Depannuer as she brings and sheds light on the lesser-known breakfast/brunch dishes of Ethiopia. \n— \nMENU \nQolo – ቆሎA savoury snack consisting of toasted barley kernels\, safflower seeds and toasted peanuts\, all spiced with mitmita\, Ethiopia’s hot chili pepper seasoning. \nInjera firfir – የእንጀራ ፍርፍር Fresh injera torn into bits and marinated in qulet. Qulet is Ethiopia’s curry made with onions\, garlic\, tomatoes\, berbere (Ethiopia’s staple chili pepper blend used for stewing)\, and other Ethiopian spices. \nEnqulal firfir – የእንቁላል ፍርፍር Scrambled eggs*\, Ethiopian-style\, with red onions\, tomatoes and jalapeños. (Vegan alternative available.) \nAja kinche – የአጃ ቂንጨAja kinche is Ethiopia’s cracked oats\, and in this version of the dish\, it is cooked and then tossed together with caramelized onions\, wilted spinach and extra-virgin olive oil. \nErgo – እርጎ Ethiopian style yoghurt* is similar to Balkan yoghurt\, thick and on the creamier side. Spiked with the leaves of Ethiopian rue (locally known as tena adam)\, an herb well-known in Ethiopia for its medicinal value. (Vegan version available.) \nFirafire – ፍራፍሬ Fresh\, ripe tropical fruits \nFendisha – ፈንዲሻSpiced\, sweet popcorn \nEthiopian thyme tea (Tossign Shai / ጦስኝ ሻይ) \nUnlimited drip coffee \nSpecial spice blend giveaway \n*The yoghurt and eggs will come from local\, organic sources. Other ingredients will be local and seasonal as much as possible. \n— \n“I grew up in Addis Ababa\, Ethiopia\, eating and enjoying the diverse flavours of Ethiopian cuisine. I have always had a connection with food\, having spent many a childhood kiremt (which is wintertime in Addis and corresponds with three months of school break) hanging out with hired cooks in my family’s household where Ethiopian food was the mainstay but with frequent foray into the foods of faraway lands. \nAs an adult\, I explored the diverse culinary output of the highly cosmopolitan city of Addis Ababa and also cooked at home regularly. But it wasn’t until I moved to Spain and had my first exposure to Mediterranean cuisine that I started unleashing my food creativity. While this cuisine is one of my favourites\, I admire and have deep respect for culinary traditions and artistry from around the world\, and share this love with the world via my blog\, Cooking & Eating Intuitively. \nIn the pre-covid era\, in the summers of 2018 and 2019\, I brought Ethiopian food to the Dufferin Grove Organic Farmers’ Market in Toronto\, in the form of a weekly event that was almost always sold out.” \nThe ancient culinary tradition and art of my own heritage in Ethiopia\, holds a special place\, and for now this is what I want to share with The Depanneur and the people of Toronto.” \n—Mismak Zena URL:https://nowtoronto.com/event/brunch-ethiopian-brunch-by-mismak-zena/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/brunch-ethiopian-brunch-by-mismak-zena.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251129T183000 DTEND;TZID=America/Toronto:20251129T210000 DTSTAMP:20251130T140025Z CREATED:20251130T140025Z LAST-MODIFIED:20251130T140025Z UID:10106022-1764441000-1764450000@nowtoronto.com SUMMARY:Barbados Independence Party & RumShopTO DESCRIPTION: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 Society Supper Club and Chef Aiks from BIM Street Eats\, complemented by a Bajan rum cocktail bar run by Ruby Sealy of Rum Shop TO. Add in a fabulous soundtrack of vintage Caribbean grooves\, and we’ll take you on a delicious journey celebrating the vibrant culture of Barbados. Enjoy a vibrant atmosphere filled with music\, good vibes\, and community spirit—a true celebration of Barbadian culture\, cuisine\, and independence.—– \nApps – a trio of Bajan classics \nFishcakes w Marie Rose sauce A Bajan street food staple. Light\, crispy fritters of salt cod\, potato and herbs\, served with a creamy pink tomato mayonnaise topped with scallions \nPickled souse with spiced black pudding An island favourite and a Saturday social tradition. Pork\, boiled until tender and then marinated in a “pickle” made from lime juice\, diced cucumber\, chopped onion\, scotch bonnet pepper\, and parsley. Served with a savoury sweet potato pudding seasoned with herbs and spices. \nCoucou with brown butter gravy The national dish of Barbados\, a savoury\, polenta-like dish of cornmeal and chopped okra. Served with a rich brown gravy with the nutty notes of browned butter. —– \nSmoked BBQ Chicken Tender\, house-smoked chicken glazed in signature Bajan barbecue sauce\, served with creamy macaroni pie and a refreshing breadfruit salad tossed in herbs\, mayo\, and island spices.—– \nRum & Coconut Bread Pudding Warm\, spiced bread pudding infused with coconut milk and dark rum\, finished with a bay-leaf glaze and topped with candied pineapple.—– \nTo add to the Caribbean party vibe\, special guest Rum Shop TO will be running a Bajan rum cocktail bar featuring: \nSorrel Daiquiri A Caribbean classic with lime\, sweet and Bajan rum \nRum Punch TO A Rum Shop TO rum punch twist with mango\, pineapple\, lime\, sweet topped with bitters and nutmeg \nA complementary welcome cocktail is included in with your ticket and there will be cash bar open throughout the event. —– \nReena Rampersad is a chef born in Canada and shaped by Trinidadian hands and hearts. With every dish\, she honours the women who fed her — her mother\, aunties\, and grandmothers — staying connected to home\, memory\, and her Trini ancestry. @highsocietysupperclub \nChef Aiks is a Barbadian-born chef now based in Toronto\, who brings the vibrant rhythms\, flavours and warmth of Bajan street-food culture to the Canadian culinary scene. Combining island tradition with a refined street-food sensibility\, her cooking bridges generations of Caribbean heritage with modern pop-up hospitality. bimstreeteats.ca | @bimstreeteats \nRuby Sealy is an Event Producer\, Mixologist\, second generation Bajan Canadian\, and graduate of George Brown College in Special Event Management. Through Rum Shop TO She shares her love for her ancestry by creating traditional and exclusive rum cocktails inspired by Rum Shops found all over the beautiful island of Barbados.rumshopto.ca | @rumshopto—– \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/barbados-independence-party-rumshopto/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/11/barbados-independence-party-rumshopto.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251128T183000 DTEND;TZID=America/Toronto:20251128T210000 DTSTAMP:20251129T140013Z CREATED:20251129T140013Z LAST-MODIFIED:20251129T140013Z UID:10104444-1764354600-1764363600@nowtoronto.com SUMMARY:Nigeria In-Depth by Ozoz Sokoh DESCRIPTION: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 contemporary recipes found in her debut cookbook\, Chop Chop: Cooking the Food of Nigeria \nCassava and cassava products are essential to life and daily living for the majority of Nigerians across all spheres of society\, despite the fact that cassava is a fairly recent import to Nigeria (and Africa in general). \nToday\, a lot of Nigerian cuisine is based on this tuber in different forms\, from snacks of boiled cassava with coconut – a popular street food – to kpokpogari – coarse\, hard biscuits made from leftover cassava fibre from which all the starch has been pressed out. Also\, soaked garri – a fine to coarse meal (think cornmeal texture) enjoyed as cereal\, with water or milk\, and sides like eba\, a hot sticky dough similar to mashed potatoes but starchier and served with soups and stews. There are salads of abacha\, made from rehydrated\, shredded cassava and desserts of mingau\, made with tapioca granules and coconut milk. \nGuests will experience Nigerian cuisine through cassava in different forms\, tasting\, drinking\, and learning about the history and use in Nigeria today\, as well as the origins\, and future possibilities of this incredible and life-sustaining crop. \nMENU \nGarri Water \nA meal made from the root of the cassava plant is blended with water\, peanuts and sometimes coconut to create a refreshing and nutritious libation reflecting the essence of crop. \nLemongrass Chicken & Pepper Soup with Tapioca \nFragrant lemongrass chicken adorned with peppers and thickened with the starch of Tapioca. \nEba \nA soft\, pillowy dough made from cassava flour and formed into small balls. The perfect accompaniment to hearty soups. \nCassava & Coconut Salad \nA traditional pairing of these two staple foods combining natural sweetness with earthiness \nMingau \nA creamy dessert porridge of tapioca\, often combined with coconut and flavoured with spices\, fruit or jam. \n— \nOzoz Sokoh is a professor of Food and Tourism Studies at Centennial College whose work documents and celebrates Nigerian and West African cuisine\, most recently in her debut cookbook\, Chop Chop: Cooking the Food of Nigeria. She is particularly fascinated by all the ways we’re similar – dishes\, drinks\, material culture\, techniques\, and more – across geographies\, cultures\, and histories\, in spite of our apparent differences.https://ozozsokoh.com | @kitchenbutterfly \nSigned copies of Ozoz’s book will be available for purchase at the event. URL:https://nowtoronto.com/event/nigeria-in-depth-by-ozoz-sokoh/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/11/nigeria-in-depth-by-ozoz-sokoh.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251123T183000 DTEND;TZID=America/Toronto:20251123T210000 DTSTAMP:20251124T140015Z CREATED:20251124T140015Z LAST-MODIFIED:20251124T140015Z UID:10098548-1763922600-1763931600@nowtoronto.com SUMMARY:Intro to Sourdough with Sonya Gammal DESCRIPTION:Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours\, you’ll learn about the history of sourdough and its health benefits\, how to create and maintain a starter\, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful\, hand-crafted artisanal — and very tasty — sourdough loaf. We’ll start out by preparing and baking off 2 large loaves using the Dutch Oven method\, that everyone will get to share at the end of class\, accompanied by a bowl of warm butternut squash soup\, and some cheese & nuts. While the loaves are baking in the oven\, participants will prepare their own sourdough starter and dough\, and everyone will leave with their own loaf to finish baking at home\, all the recipes\, and an unforgettable culinary experience!—– \nSonya Gammal is a trained chef with special focus on eating healthy and delicious food that is accessible to all. Sonya apprenticed under Chef Jamie Kennedy and continues her food development and emphasis to follow the local and sustainable food path. Sonya has taught a variety of workshops – to kids\, teens and adults — sourdough baking being one of the most popular. She brings a practical hands-on approach to cooking aiming to eliminate any intimidation of working in a kitchen. Participants have fun and go home having learned new skills that they can easily do on their own or can be shared with family and friends. —– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. Learn more about Cooking Classes at The Depanneur URL:https://nowtoronto.com/event/intro-to-sourdough-with-sonya-gammal/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/intro-to-sourdough-with-sonya-gammal.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251123T120000 DTEND;TZID=America/Toronto:20251123T143000 DTSTAMP:20251123T140022Z CREATED:20251123T140022Z LAST-MODIFIED:20251123T140022Z UID:10097027-1763899200-1763908200@nowtoronto.com SUMMARY:Sicilian Festa by Erica Foffi DESCRIPTION: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 — recipes that have travelled through generations and still bring people together around the table. \nIn this hands-on class\, you’ll prepare: \nCaponataThe classic Sicilian sweet-and-sour eggplant dish with celery\, capers\, and vinegar\, a perfect balance of bold flavours \nAranciniGolden fried rice balls with ragù\, mozzarella\, and seasonal fillings\, the street food royalty of Sicily \nCannoliCrisp pastry shells filled with sweet ricotta cream and decorated with candied fruit or chocolate\, made entirely from scratch for an unforgettable finish \nParticipants will work in pairs and small groups\, and leave with recipes\, confidence\, and a little piece of Sicily in their hearts.—– \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/sicilian-festa-by-erica-foffi/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/sicilian-festa-by-erica-foffi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251122T183000 DTEND;TZID=America/Toronto:20251122T210000 DTSTAMP:20251123T140014Z CREATED:20251123T140014Z LAST-MODIFIED:20251123T140014Z UID:10096985-1763836200-1763845200@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. \nRead the profile of Chef Taylor from The Depanneur Cookbook \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. \nBOOK NOW! – https://thedepanneur.ca/products/supper-club-indigenous-food-lab-by-chef-taylor-parker-1—–Chef Taylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. Taylor is proud to work alongside fellow cooks and friends Phil Magtulis and Matthew Kleinsteuber at The Depanneur dinner series. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/indigenous-food-lab-by-chef-taylor-parker-2/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/indigenous-food-lab-by-chef-taylor-parker-1.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251122T120000 DTEND;TZID=America/Toronto:20251122T143000 DTSTAMP:20251122T140022Z CREATED:20251122T140022Z LAST-MODIFIED:20251122T140022Z UID:10095395-1763812800-1763821800@nowtoronto.com SUMMARY:Intro to Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting\, storing and handling knives\, sharpening and honing\, knife safety and tips\, techniques for dealing with common ingredients like onions & garlic\, classic vegetable and herb cuts such as julienne\, brunoise\, and chiffonade\, and the easiest way to break down a whole chicken into 8 standard cuts. During the class you will be preparing a light meal of chicken/veggie masala curry with basmati rice and a fresh salsa\, and take home these terrific recipes. (vegan + gluten-free options available).—- \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. Learn more about Cooking Classes at The Depanneur URL:https://nowtoronto.com/event/intro-to-knife-skills-with-sonya-gammal/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/intro-to-knife-skills-with-sonya-gammal.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251116T183000 DTEND;TZID=America/Toronto:20251116T210000 DTSTAMP:20251117T140012Z CREATED:20251117T140012Z LAST-MODIFIED:20251117T140012Z UID:10087415-1763317800-1763326800@nowtoronto.com SUMMARY:Odessa Tea Room by Tom Kreynin DESCRIPTION: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 cuisine brushed shoulders with middle-eastern\, Arabic\, and Israeli flavours. On the Soviet side\, you have the tradition of babushkas frying up milk-based delicacies\, from cyrniki\, to oladushki\, to blinchiki c masom – comfort food favourites that haven’t gone mainstream – as well as staples like borscht and smoked fish. On the Middle Eastern/Israeli side there are staples like shashuka\, sabich\, Israeli salad\, hummus and baba ganoush. For the generation that were part of this migration\, it took time to get accustomed to the new\, unfamiliar flavours & ingredients\, but before long they would all find their place on the family table. The next generation would be born into a novel cuisine comprised of beloved dishes from both cultural heritages. \nTom Kreynin is an amateur chef who grew up equally loving foods from both cuisines. Rather than clashing\, he is excited by the ways they compliment and echo each other\, exploring a unique and budding cultural tradition\, and a glimpse what its future may hold.—– \nSabich & Smoked Fish \nSabich set: Pita served with smoky baba ganoush\, hummus\, roasted eggplant\, eggs\, pickles\, and chopped salad of tomatoe\, onion & cucumber. These ingredients combine make a sabich\, a typical shabbat breakfast among Iraqi Jews. \nSmoked Fish set: A charcuterie board featuring cold prepared fish is a common Russian appetizer. Baked trout and pickled herring with assorted cheeses\, marinated mushrooms\, avocado salad\, and black bread. \nBorscht & Blini \nKholodnyy borshch (Холодный борщ)Borscht is a beet soup\, served chilled in summer or warm in winter\, garnished with chopped egg and cucumber\, dill\, and sour cream. Preparing it a few days in advance allows the flavours to more fully develop. \nBlinchiki c masom (Блинчики с мясом)Popular in Russia\, and often served at dedicated “blini houses”\, these delicately wrapped crepes with a beef and fried onion filling are lightly crisped on the outside and served with sour cream. \nShakshuka & Sashlyk \nShakshuka – שקשוקהRoasted pepper\, tomato\, and spices simmered\, cooked with eggs\, then topped with cilantro and tahini. Rich middle-eastern aromatics and spices combine with eggs for a hearty dish. \nBaraniny shashlyk (Баранины шашлык) – Lamb shishlikTender pieces of lamb barbecued and served with narsharab (pomegranate molasses). Lamb is associated with festive occasions in both Russian and Jewish traditions. \nSyrniki & Samovar \nSyrniki (Сырники)These small cheesecakes are made from a tender\, homemade cottage cheese (творог | tvorog)\, which is battered and lightly fried. Equally enjoyed as a nourishing breakfast or as dessert with evening tea. Served with your choice of sour cream and home made jam or cгущёнка (sgushchonka) (condensed milk). \nSamovar Tea (самовар)Black tea on tap in a traditional самовар (samovar)\, a Russia tea pot that keeps tea hot for a full evening. Served with пряник (pryaniki) (gingerbread) and маковая булочка (makovaya bulochka)(poppy-seed bread).—– \nTom Kreynin is a 25 year old technology enthusiast and avid reader who is passionate about the holistic value of food\, from its effect on metabolic health\, to its spiritual vitality\, to how it grounds cultures across time. Tom is an amateur chef of a budding Russian-Jewish cuisine\, who hopes to share these flavours with the world and contribute to the vibrancy of the Toronto food scene. URL:https://nowtoronto.com/event/odessa-tea-room-by-tom-kreynin/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/odessa-tea-room-by-tom-kreynin.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251115T183000 DTEND;TZID=America/Toronto:20251115T210000 DTSTAMP:20251116T140014Z CREATED:20251116T140014Z LAST-MODIFIED:20251116T140014Z UID:10085798-1763231400-1763240400@nowtoronto.com SUMMARY:Racine - Haitian Roots by Chef Marc Kusitor with DJs DESCRIPTION:Racine – “roots” in Haitian Kreyol and French – speak as much to nourishment from the soil as to connection to the past. Roots are what feeds plants and cultures alike\, subterranean tendrils that interconnect and sustain. Chef Marc Kusitor and DJ Rhandy Adolphe both share Haitian roots\, and each explore them in their respective domains. In this dinner they explore the idea of roots across three domains: history\, food and music\, tracing the invisible web that weaves the culture within agriculture. \nInformed by a series of conversations with historian Wolfy Adolphe of York University\, this collaboration explores agriculture as a spiritual way of life in Haiti. An African mythic legacy combined with centuries of farming and cultivation fostered a culture closely connected to nature\, the seasons and an intimate relationship with the land\, one that can be tasted in the cuisine\, heard in the music\, and felt woven into the fabric of everyday life. \nTonight Chef Marc and Trust The Process Press (DJ duo of Olasconola and That Dude From Lupinore) work together to evoke the tangible and intangible spirit of Haiti with an elegant meal of Haitian ingredients and flavours overlaid by a curated Afro-Caribbean playlist of traditional Haitian ‘roots’ music like rara\, zouk\, and kompa\, culminating in a fun & funky musical afterparty.—– \nSalade Joumou A nod to the flavours of Soup Joumou — a traditional Haitian dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 — presented in a lighter form that highlights the fresh fall flavours. Butternut and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nMayi Moulin (meat or vegetarian) Cornmeal cooked with a aromatic coconut broth into a silky\, Haitian-style soft polenta\, topped with shredded beef (or mushroom medley) braised in a spicy\, tomato-based Kreyol sos. A side of crisp\, tangy pikliz\, bright and fiery side of pickled cabbage\, carrots and peppers\, balances the richness and cleanses the palate. \nPot De Creme French culture and cuisine has always been a part of what defines Haitian food\, a dialogue that gives and takes in both directions. Here a silky\, classic French dessert is reimagined with hints of Haitian vanilla\, sweet potato and ginger—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @chefmarckusitor \nTrust The Process Press is an independent print project and DJ duo founded by Ola Mazzuca (@olasconola) and Rhandy Adolphe (@lupinore). Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fuelling movement. @trusttheprocesspress URL:https://nowtoronto.com/event/racine-haitian-roots-by-chef-marc-kusitor-with-djs/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/racine-haitian-roots-by-chef-marc-kusitor-with-djs.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251115T120000 DTEND;TZID=America/Toronto:20251115T143000 DTSTAMP:20251115T140021Z CREATED:20251115T140021Z LAST-MODIFIED:20251115T140021Z UID:10084145-1763208000-1763217000@nowtoronto.com SUMMARY:Classic Filled Pastas by Anthony Sestito DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_ URL:https://nowtoronto.com/event/classic-filled-pastas-by-anthony-sestito/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/classic-filled-pastas-by-anthony-sestito.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251114T183000 DTEND;TZID=America/Toronto:20251114T210000 DTSTAMP:20251115T140014Z CREATED:20251115T140014Z LAST-MODIFIED:20251115T140014Z UID:10084117-1763145000-1763154000@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 \n—–The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur URL:https://nowtoronto.com/event/the-world-of-charcuterie-by-peter-sanagan/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2025/10/the-world-of-charcuterie-by-peter-sanagan.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251113T183000 DTEND;TZID=America/Toronto:20251113T210000 DTSTAMP:20251114T140014Z CREATED:20251114T140014Z LAST-MODIFIED:20251114T140014Z UID:10082414-1763058600-1763067600@nowtoronto.com SUMMARY:Ozoz Sokoh’s Midnight Feast DESCRIPTION: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 Blyton’s children’s novels filled young imaginations with a romantic\, abundant and nostalgic view of British food\, unaffected by the austerities of wartime rationing\, evoking comfort\, familiarity and security. Blyton sold something on the order of 600 million books\, making her among the most prolific authors in history\, long before Harry Potter took over the genre she helped create. \nBolstered by colonization and globalization\, these imaginary menus influenced the ideas\, desires\, and food memories of generations of young readers all over the world. So pervasive were these literary impressions that my partner\, growing up in Northern Ireland\, and Ozoz Sokoh\, growing up in Warri\, on the southern coast of Nigeria\, both carry similar indelible recollections of these quintessentially British “Midnight Feasts”: picnics of boiled eggs and potted meats\, jam tarts and ginger breads. \nTonight professor and cookbook author Ozoz Sokoh shares her lifelong love of food and drink in books\, and explores how words and worlds become tastes and memories. Ozoz Sokoh is a professor of Food and Tourism Studies at Centennial College whose work documents and celebrates Nigerian and West African cuisine\, most recently in her debut cookbook\, Chop Chop: Cooking the Food of Nigeria. She is particularly fascinated by all the ways we’re similar – dishes\, drinks\, material culture\, techniques\, and more – across geographies\, cultures\, and histories\, in spite of our apparent differences.https://ozozsokoh.com | @kitchenbutterfly \nSigned copies of Ozoz’s book will be available for purchase at the event. \nDinner by Len SenaterInspired by some memorable foods in literature \nCod ChowderIn Moby Dick\, Herman Melville devotes a chapter (aptly named ‘Chowder’) to the joys of eating chowder. The scene is both deeply evocative\, transporting the reader through smells and tastes to 1840’s Nantucket and the timeless comfort of a steaming bowl of soup on a cold night. I’ll be following Chris Dunne’s Newfoundland Cod Chowder recipe from The Depanneur Cookbook. \nA Midnight FeastInspired by the “Midnight Feasts” of Blyton’s school-age characters\, each diner will receive a wrapped package containing some surprise treats sent from ‘home’; a mix of savoury and sweet items\, some British\, some Nigerian. Guests are invited to open their packages and create a shared potluck with their table-mates. Served with ‘lashings of ginger beer’. Expect to find things like: potted meats\, tinned fish\, bread & butter\, cheese & crackers\, hardboiled eggs\, fresh veggies (radishes\, green onions\, carrots\, cherry tomatoes)\, puff puff\, chin chin\, samosas\, and sweets like jam tarts & macaroons\, scones & jam\, fruitcake & gingersnaps\, toffees & boiled sweets. URL:https://nowtoronto.com/event/ozoz-sokohs-midnight-feast/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/ozoz-sokohs-midnight-feast.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251109T183000 DTEND;TZID=America/Toronto:20251109T210000 DTSTAMP:20251110T140014Z CREATED:20251110T140014Z LAST-MODIFIED:20251110T140014Z UID:10075926-1762713000-1762722000@nowtoronto.com SUMMARY:Intro to the Vegan Kitchen by Emily Zimmerman DESCRIPTION: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 to create delicious flavours and satisfying textures. If you’re looking to introduce new dishes to your repertoire\, have more options for dinner guests\, or discover new ingredients and techniques\, this class will give you a versatile toolkit for making amazing vegan meals. \nThe Depanneur’s resident vegan maven\, Emily Zimmerman will share various techniques including manipulating texture\, tricks for marinating\, braising\, steaming\, poaching\, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry. \nAnd what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour\, turmeric\, black salt\, nutritional yeast\, agar\, and arrowroot. Along the way you’ll meet affordable\, versatile and high-protein ingredients like dried yuba (tofu skin)\, which with the right smoky-sweet marinade\, makes a fabulous vegan bacon. You will also learn how to make a tasty vegan sausage with kasha\, sun-dried tomatoes and mushrooms\, both as braised patties made with gluten flour\, pan-fried with potato starch\, and a yuba-wrapped\, steamed sausage. You’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt. \nParticipants will leave with all the recipes\, plus some tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home.—– \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 workshops. URL:https://nowtoronto.com/event/intro-to-the-vegan-kitchen-by-emily-zimmerman/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/intro-to-the-vegan-kitchen-by-emily-zimmerman.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251109T120000 DTEND;TZID=America/Toronto:20251109T143000 DTSTAMP:20251109T140019Z CREATED:20251109T140019Z LAST-MODIFIED:20251109T140019Z UID:10074337-1762689600-1762698600@nowtoronto.com SUMMARY:Challah & Babka by Alissa Kondogiannis DESCRIPTION:Challah & Babka are two of the greatest gifts of traditional Jewish baking\, and they share a remarkable secret: they use the same dough! It’s like the best 2-for-1 deal ever! Join Alissa Kondogiannis for this fun\, hands-on cooking class that will teach you the easy\, foolproof techniques to create perfect challahs and babkas at home. \nChallah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn how to make the quick\, simple\, and forgiving yeasted dough that can be turned into either Challah or Babka. Each participant will have the option to make and braid their own challah or how to shape\, fold and glaze the babka to give it its signature marbled swirls and gleaming finish. \nThere will be plenty of oven-fresh challah to taste\, and just-baked chocolate babka to share in class. Each participant goes home with their own whole unbaked challah or babka to bake at home. \n—–Alissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen URL:https://nowtoronto.com/event/challah-babka-by-alissa-kondogiannis/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/challah-babka-by-alissa-kondogiannis.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251108T183000 DTEND;TZID=America/Toronto:20251108T210000 DTSTAMP:20251109T140014Z CREATED:20251109T140014Z LAST-MODIFIED:20251109T140014Z UID:10074310-1762626600-1762635600@nowtoronto.com SUMMARY:Hardcore Tacos by Miguel Angel Garcia DESCRIPTION: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 a serious Mexican fiesta. Authentic flavours abound in this DIY-meets-AYCE taco party. Between classic starters and a fabulous dessert\, a handful of lucky guests get to assemble their own tacos from five made-from-scratch fillings piled on fresh blue corn tortillas and garnished with your favourite salsas and toppings. ¡Buen provecho!—– \nFrijoles refritos con queso frescoA classic starter\, crunchy tortilla chips with savoury\, “twice-cooked” beans served with fresh Mexican cheese. \nChicharrones de harinaThese crispy\, puffed wheat flour pinwheels\, served with lashings of tangy hot sauce are a Mexican street food staple Miguel has loved since he was in elementary school. \nTACOS\, TACOS & MORE TACOS!Build your own tacos at the table with fresh\, warm blue corn tortillas\, fresh salsa\, onion\, cilantro and limes to garnish \nBirria Beef blade steaks slow cooked in consomé\, a rich broth made with 4 types of dried chilies (ancho\, arbol\, guajillo and morita)\, tons of spices\, roasted garlic and tomato. \nCarnitas Lean pork slowly confit in its own juices\, infused with lime\, garlic and beer. \nPastor Pork shoulder marinated with dried chilies and spices\, typically cooked on a vertical rotisserie often topped with a pineapple. Originally inspired by the shawarmas brought to Mexico around the turn of the 20th C. by Lebanese immigrants\, it has since become the the definitive chilango* taco. (*a Mexico City native). \nMole Poblano Mole is a traditional wedding dish\, a rich sauce of blended chiles\, nuts\, fruit\, spices and sometimes chocolate. There are lots of regional variations – Oaxaca alone has seven kinds! Miguel makes a deep red version from Puebla from scratch using his aunt’s recipe\, with sesame seeds\, almonds\, plantain\, raisins\, cinnamon\, clove\, garlic\, and 4 types of dried chilies (mulato\, pasilla\, ancho\, and guajillo)\, lusciously enrobing tender chicken. \nNopales Fresh cactus paddles\, cooked\, sliced and finished with caramelized onion and oregano; a pre-Columbian Mexican staple going back centuries. \nCarlota De Limón Imagine if tres leches\, tiramisu and key lime pie had a sexy hookup. This Mexican icebox cake is made with Maria cookies\, condensed milk\, evaporated milk and lots of tart lime juice.—– \nMiguel 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\, currently housed at Steadfast Brewing\, at College & Landsdowne. @migueliscooking \nRead more about Miguel in this profile in the West End Phoenix URL:https://nowtoronto.com/event/hardcore-tacos-by-miguel-angel-garcia/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/hardcore-tacos-by-miguel-angel-garcia.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251108T120000 DTEND;TZID=America/Toronto:20251108T143000 DTSTAMP:20251108T140018Z CREATED:20251108T140018Z LAST-MODIFIED:20251108T140018Z UID:10072651-1762603200-1762612200@nowtoronto.com SUMMARY:Jamaican Patties and Coco Bread by Avery Billy DESCRIPTION: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 their flaky\, golden\, turmeric-tinted pastry and spicy\, savoury beef filling with hints of thyme and scotch bonnet pepper they are certainly a fixture of Toronto’s global palate. (Vegetarian filling available on request). \nCoco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains coconut milk and is soft and slightly sweet in taste. It is made to be split in half\, and is often stuffed with a Jamaican patty or other fillings to form a sandwich. Together\, they are a delicious symbols of the international Caribbean diaspora. \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. \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-and-coco-bread-by-avery-billy/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/jamaican-patties-and-coco-bread-by-avery-billy.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251106T183000 DTEND;TZID=America/Toronto:20251106T210000 DTSTAMP:20251107T140016Z CREATED:20251107T140016Z LAST-MODIFIED:20251107T140016Z UID:10070979-1762453800-1762462800@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/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2025/10/gnocchi-from-scratch-with-laura-guanti.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251102T183000 DTEND;TZID=America/Toronto:20251102T210000 DTSTAMP:20251103T140011Z CREATED:20251103T140011Z LAST-MODIFIED:20251103T140011Z UID:10064644-1762108200-1762117200@nowtoronto.com SUMMARY:Seeds For Solidarity Fundraiser with Chef Doris Fin DESCRIPTION:The Depanneur\, in partnership with The Canadian Centre for Food & Ecology (CCFE) invites you to an evening of gratitude and connection at the Dep in the CCFE Solutions Salon. We join over 75 other farmers and food organizations worldwide helping raise funds for the Seeds of Solidarity Funding Drive\, which seeks to support farmers facing complex crises in Sudan and Gaza. \nFeaturing a lovely menu by Chef Doris Fin\, combining beautiful seasonal produce from local\, sustainable growers with exquisite\, Levantine-inspired flavours\, we’ll celebrate farmers the world over whose dedication to nurturing soil sustains both land and community. This gathering is a chance to honour the power of food to connect us to the earth and each other. \nAll proceeds will go to the Seeds of Solidarity Funding Drive\, supporting grass-roots farming projects in Sudan and Gaza through the Revive Gaza’s Farmland project and the Sudan Solidarity Fund.—– \nMezze – shared plates served with fresh warm flatbreadRoasted Beet Labneh – drizzled with olive oil and sprinkled with za’atarSumac & Cumin Roasted Carrots – finished with tahini and fresh pomegranate seedsSmoky Baba Ganoush – roasted eggplant blended with tahini\, lemon & garlic \nMusakhan Chicken – sumac & onion roasted chicken thighs with caramelized onions and roasted apples (vegan option: Musakhan Tempeh)Chickpea & Pumpkin Stew – hearty\, spiced\, and comfortingAutumn Fattoush Salad – local fall greens with roasted beet\, radish\, mint\, parsley\, crisp pita chips & sumac-lemon dressing \nApple & Pear Galette – scented with cardamom and sesame\, inspired by Ontario harvests \nSumac Lemonade – bright\, floral\, and refreshing\, made with wild-foraged Ontario sumac—– \nChef Doris Fin is a global holistic chef with over 15 years of experience creating nourishing dining experiences. She celebrates culture\, wellness\, and flavour by cooking with seasonal ingredients and building heartfelt connections with local farmers—often sealed with a handshake or hug. Guided by her mission to craft food that uplifts\, connects\, and heals\, Doris shares the joy of mindful dining through immersive classes\, intimate dinners\, and rejuvenating retreats. @chefdorisfin \n—– \nThe CCFE mobilizes demand for a healthy food system that works in harmony with nature. They lead with taste – and place joy and experience at the centre – to build demand for\, and connection with\, foods that benefit both people and planet. In the future they envision\, food is valued as a social good. Human health\, ecological health\, and community well-being are the ultimate ends. theccfe.org URL:https://nowtoronto.com/event/seeds-for-solidarity-fundraiser-with-chef-doris-fin/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/seeds-for-solidarity-fundraiser-with-chef-doris-fin.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251101T183000 DTEND;TZID=America/Toronto:20251101T210000 DTSTAMP:20251102T140013Z CREATED:20251102T140013Z LAST-MODIFIED:20251102T140013Z UID:10063029-1762021800-1762030800@nowtoronto.com SUMMARY:Mindanawan Kamayan Feast by Maria Polotan DESCRIPTION: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 — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, typically eaten by hand without plates or utensils. \nThis menu explores the distinctive cuisine of the island of Mindanao\, incorporating the rich and complex traditions of Muslim indigenous communities as well as the Christian settlers from the North melding their cooking techniques with the locally available ingredients. Join Maria Polotan\, the Dep’s go-to authority on authentic Filipino cuisine\, for a fun\, hands-on foray into the unique culinary experience of kamayan and a delicious exploration of unique dishes rarely seen outside the Philippines.—– \nThis meal will be kamayan-style\, served communally on banana leaves over a mound of rice with a selection of condiments\, to be eaten with one’s hands (optional). \nSinuglaw – Kinilaw at Inihaw na LiempoA unique surf-and-turf mashup of kinilaw (a kind of spicy ceviche of faw fish marinated in citrus) combined with sinugba\, chunks of grilled pork belly. \nPiyanggangGrilled chicken marinated in a smoky\, coconut-based paste of garlic\, lemongrass\, shallots\, turmeric and chilies \nMaranao Jackfruit Rendang (v)Rendang is a style of rich and fragrant coconut-based curry with shallots\, turmeric\, lemongrass and lime leaves\, here served with hearty chunks of green jackfruit. \nEnsaladang Talong (v)This delicious dish contrasts a bright\, fresh tomato and onion salsa served over a bed of smoky\, tender grilled eggplant. \nKilayiya Kapaya (v)A distinctive dish of green papaya prepared with “burnt” (aka darkly toasted) coconut\, which add a unique smoky and caramelized flavour \nEnsaladang Kamatis at Sibuyas (v)A fresh tomato and onion salad that brightens up the plate\, contrasting the rich and smoky dishes\, and refreshes the palate. \nWagitThis sticky and sweet rice cake is baked wrapped in banana leaves which imparts a lovely and unique flavour \n—-Maria 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 Lami by 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. @lamibymamalindas \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/mindanawan-kamayan-feast-by-maria-polotan/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/mindanawan-kamayan-feast-by-maria-polotan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251101T120000 DTEND;TZID=America/Toronto:20251101T143000 DTSTAMP:20251101T130024Z CREATED:20251101T130024Z LAST-MODIFIED:20251101T130024Z UID:10061398-1761998400-1762007400@nowtoronto.com SUMMARY:Dia de Muertos Tamales by Iván Wadgymar DESCRIPTION:According to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Although trick-or-treating has become more common on Dia de los Muertos\, the holiday actually has nothing to do with Halloween\, which is a Northern European tradition. \nImagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas(small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honor them with laughter and joy. \nJoin Iván Wadgymar of Maizal for a fun\, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian tamales and sweet pan de muertos. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. \n—–Iván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. @maizalto \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://nowtoronto.com/event/dia-de-muertos-tamales-by-ivan-wadgymar/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/dia-de-muertos-tamales-by-ivan-wadgymar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251031T183000 DTEND;TZID=America/Toronto:20251031T210000 DTSTAMP:20251101T130009Z CREATED:20251101T130009Z LAST-MODIFIED:20251101T130009Z UID:10061323-1761935400-1761944400@nowtoronto.com SUMMARY:Trick-or-Treat: A Halloween Rum & Chocolate Tasting DESCRIPTION:This Halloween\, join us at The Depanneur for the ultimate adult trick-or-treat: an indulgent evening of spirited sips and decadent bites\, as we dive into a curated tasting of rum\, chocolate\, and cacao with Certified Chocolate Taster Mary Luz Mejia (IICCT Level III) and sommelier Mario Stojanac (WSET III). \nWe’ll kick things off with a taste of Belizean cacao nibs\, followed by two handcrafted rum-based cocktails\, each expertly paired with two distinct craft chocolates for a total of four sinfully delicious pairings. You’ll be guided through the tasting by the expert team of Mary Luz and Mario as you explore the dark\, spicy\, and sweet notes that tie rum and chocolate together. \nBetween sips and nibbles\, test your knowledge in our treat-worthy trivia\, answer correctly\, and you might just win a grown-up goodie like a bean-to-bar chocolate bar\, a handmade art piece by a local Toronto artist\, or a bag of international candy with flavours from unexpected places like Croatia. \nTo finish\, enjoy a savoury bite of Black Olive Tapenade with flatbreads and fresh crudités\, and leave with a Halloween-inspired chocolate-drizzled popcorn treat\, your personal loot bag for the road. \nDress cozy\, come curious\, and prepare for a night of flavourful fun\, because who says trick-or-treating is just for kids? \n—–Mary Luz Mejia was Canada’s first IICCT Level III Certified Chocolate Taster\, an International Chocolate Awards juror and journalist. Think of her as a chocolate and cacao sommelier as she guides you through some of the world’s finest examples\, paired with some of the Caribbean’s best Rums\, as chosen by WSET III Certified sommelier and spirits connoisseur\, Mario Stojanac. Together\, they’ll bring you a sensory exploration of lush\, tropical terroirs capable of producing exceptional rums and bean-to-bar chocolate made with cacao from around the world.@mlmejia123 \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/trick-or-treat-a-halloween-rum-chocolate-tasting/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/trick-or-treat-a-halloween-rum-chocolate-tasting.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251026T183000 DTEND;TZID=America/Toronto:20251026T210000 DTSTAMP:20251005T011151Z CREATED:20251005T011151Z LAST-MODIFIED:20251005T011151Z UID:10054786-1761503400-1761512400@nowtoronto.com SUMMARY:Neapolitan Flavours by Erica Foffi DESCRIPTION:Bring the vibrant heart of Naples into your kitchen with a menu that celebrates the city’s passion for bold\, generous cooking. These are the kinds of dishes you’d find at a Sunday family table in Naples — colourful\, comforting\, and made for sharing. \nIn this hands-on class\, you’ll learn to make: \nCaponata Napoletana \nA sweet-and-sour mix of eggplant\, peppers\, olives\, and capers\, bursting with southern sunshine \nFrittata di Spaghetti \nA golden pasta pie made from leftover spaghetti\, eggs\, and cheese\, a beloved dish born from the Neapolitan talent for never letting good food go to waste \nCrocchette di Patate \nFluffy potato croquettes with a gooey cheese centre and a crispy golden crust\, irresistible from the very first bite \nParticipants will work in pairs and small groups\, and leave with recipes\, new skills\, and the flavours of Naples to recreate at home. \n— \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.Her 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. \nInstagram: @cookingwitherica_ \nWebsite: https://ericaitaliancookin.wixsite.com/mysite \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n@thedepanneur URL:https://nowtoronto.com/event/neapolitan-flavours-by-erica-foffi/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/neapolitan-flavours-by-erica-foffi.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251025T120000 DTEND;TZID=America/Toronto:20251025T143000 DTSTAMP:20251005T010843Z CREATED:20251005T010843Z LAST-MODIFIED:20251005T010843Z UID:10054650-1761393600-1761402600@nowtoronto.com SUMMARY:Spices 101 — DIY Masala Daani by Niharika Gupta DESCRIPTION:Spices have been grown\, traded\, and fought over for nearly as long as human civilization has existed. We have used them not only for their complex and delicious flavours\, but also to help preserve foods and to harness their medicinal properties. This deep history is why they have taken on such an important role in many cultures\, in particular in South Asia where complex mastery of spices helps transform simple staple ingredients into a diverse and flavourful cuisine. While acquiring a full spice cabinet has never been easier\, many of us still feel intimidated in the spice aisle of our local supermarket\, and perhaps more so with the modern abundance of global options available. \nIn this hands-on class\, Niharika Gupta will lead you beyond the measuring spoon to explore the world of spices through their histories\, aromas\, colours\, and applications. You’ll learn how to roast and grind whole spices\, how to build your own custom spice blends\, and develop your confidence and intuition when using them. Through a series of simple recipes\, Niharika will introduce participants the individual spices themselves\, as well as the guiding principles and ratios used to create classic blends for specific uses\, such as garam masala (a widely used ‘warming’ spice blend)\, chaat masala (a tangy mix for snacks and fruits)\, tadkas (distinctive whole spice blends tempered in hot oil and added to garnish many dishes)\, and more… The flavours and techniques are highlighted through a series of simple South Asian recipes\, but the principles are broadly applicable in any kind of cooking. \nIn many South Asian homes\, at the heart of the kitchens is often a masala daani or dabba\, an air-tight box containing multiple small bowls (katori) holding staple spices and personalized mixtures (masalas); a practical and time-honoured way of storing spices that reflects each cook’s personal and regional preferences. In this class\, participants will have an opportunity to create their own personalized masala daani filled with spices and mixtures that reflect their individual tastes and cooking style. Participants have the option of purchasing a classic masala daani to take home at the end of class (+$20)\, or we will provide disposable containers to hold their spices.—– \nRasam: A comforting spiced South Indian warm tomato broth infused with curry leaves\, cumin\, cilantro\, asafoetida (hing) and mustard seeds. \nSweet & Sour Potatoes: Roasted potatoes tossed in a dry spice blend of dried mango\, chili\, and cumin\, layered over a tangy cilantro chutney and finished with sweet yogurt. \nThayir Sadam & Achaar: Yogurt and rice seasoned with a tadka\, tempered mustard seeds\, lentils\, dried chillies and curry leaves\, finished with cilantro and pomegranate seeds. Served with Indian-style mango and carrot Pickles (achaar) \nPaneer Kali Mirch Skewers: Skewers of paneer\, Indian cottage cheese\, marinated in a blend of black and white peppercorns (kali mirch)\, garam masala\, yogurt\, and garlic\, served with a cooling mint-yogurt chutney. \nChocolate Mousse with Cardamom Marshmallow: A light and airy dark chocolate mousse paired with handmade cardamom-scented marshmallows. \n—–Niharika Gupta is a self-taught cook\, passionate about locally sourced seasonal ingredients. Named after her grandmother\, Haemlata\, she runs “Haem’s Table”\, a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5\, she enjoys reading food history and watching birds. @haemstable \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/spices-101-diy-masala-daani-by-niharika-gupta/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/spices-101-diy-masala-daani-by-niharika-gupta.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251019T120000 DTEND;TZID=America/Toronto:20251019T143000 DTSTAMP:20251005T010648Z CREATED:20251005T010648Z LAST-MODIFIED:20251005T010648Z UID:10054581-1760875200-1760884200@nowtoronto.com SUMMARY:Vegan Cheesemaking by Emily Zimmerman DESCRIPTION:Emily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote)\, salts\, and alcohol to colour and preserve the cheeses. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee. \n—–Emily 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 workshops. URL:https://nowtoronto.com/event/vegan-cheesemaking-by-emily-zimmerman/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/jpeg:https://nowtoronto.com/wp-content/uploads/2025/10/vegan-cheesemaking-by-emily-zimmerman.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20251018T183000 DTEND;TZID=America/Toronto:20251018T210000 DTSTAMP:20251005T010722Z CREATED:20251005T010722Z LAST-MODIFIED:20251005T010722Z UID:10054603-1760812200-1760821200@nowtoronto.com SUMMARY:Diwali: A Festival of Light by Kasturi Vishal & Deepthy Suresh DESCRIPTION:Diwali\, the Festival of Lights\, is one of India’s most cherished celebrations — when homes glow with oil lamps\, rangolis brighten the floors\, and the air fills with the aroma of festive sweets and savories. Rooted in history and legend\, Diwali symbolizes the triumph of light over darkness\, knowledge over ignorance\, and hope over despair. Across regions\, the stories differ\, but everywhere Diwali is about family\, togetherness\, and joy. \nIn many Indian homes\, the day begins with an oil bath and a sip of Diwali Legiyam\, an herbal tonic before the feast. Kitchens buzz with the crackle of murukkus\, bajjis\, and golden mysorepak\, while loved ones exchange gifts\, wear new clothes\, and gather around the table. A Diwali meal is never just food — it’s tradition\, memory\, and celebration woven together. \nKasturi Vishal & Deepthy Suresh of Tales & Tiffin invite you not just to taste Diwali but to experience it. Their menu has been lovingly curated to reflect the essence of the festival — from traditional recipes passed down through generations to playful twists on classic favourites. Each dish tells a story of how Diwali is celebrated in Indian homes\, weaving together flavour\, memory\, and meaning. \nThis evening is an opportunity to savour Diwali the way it is cherished across India — a journey of tastes that comfort\, excite\, and celebrate. Guests are welcome to come dressed in Indian attire if they wish\, or simply immerse themselves in the spirit of the season. More than just a dinner\, this is a chance to experience Diwali through food\, stories\, and the joy of sharing. —– \nWelcome drinksDiwali Legiyam (Herbal Digestive Tonic)A traditional herbal tonic made with ginger\, pepper\, coriander seeds\, tamarind\, and jaggery — taken on Diwali morning after the oil bath to balance festive indulgence. \nNannari Sarbath (Herbal Cooling Drink)A refreshing blend of nannari root\, lime\, and sugar — a festive cooler that balances the warmth of Diwali feasts. \nAppetizersMurukku Sandwich (Crispy Rice-Flour Spirals with Chutney Filling)Crunchy rice-flour spirals filled with spicy chutney — a modern twist on a Diwali snack staple. \nKuzhipaniyaram (Savory Rice–Lentil Dumplings)Peanut\, Tomato & Coconut Chutneys. Golden dumplings\, crisp outside and soft within\, served with three festive chutneys. \nMilagai Bajji (Stuffed Chilli Fritters)Plump green chillies battered\, fried\, and sprinkled with Indian masala — bold flavors for the festive mood. \nDhaba Style Chole Masala (Chickpea Curry – Vegetarian Option)Chickpeas simmered in a spiced tomato-onion base — a North Indian Diwali classic. \nSidesJeera Rice (Cumin-Flavored Basmati Rice)Fragrant basmati with cumin and ghee — the perfect festive pairing. \nAppalam (Crispy Lentil Wafers / Papad)Crisp\, golden papads — a crunchy must-have on every Diwali thali. \nPotato Onion Curry (Spiced Potato & Onion Stir-Fry)Potatoes and onions tossed with mustard\, curry leaves\, and turmeric — humble yet comforting. \nDessertsAkkaravadisal (Sweet Rice & Lentil Pudding)A traditional temple-style rice pudding with moong dal\, milk\, jaggery\, and ghee — offered to Goddess Lakshmi for prosperity. \nMysorepak (Gram Flour & Ghee Fudge)The iconic Diwali sweet — rich gram flour\, ghee\, and sugar melting in every bite. \nPalate CleanserPaan Shots (Betel Leaf & Rose Gulkand Drink)A refreshing twist on paan — betel leaf\, fennel\, and rose gulkand blended into a cool festive shot. \n___We are Kasturi Vishal & Deepthy Suresh – two South Indians who live by one simple belief: food makes everything better. From childhood kitchens filled with spices and stories to dinner tables overflowing with laughter\, food has always been more than just a meal for us – it’s our love language. Hosting comes naturally; it’s where culture\, comfort\, and creativity collide. \nAt Tales & Tiffin\, we bring together flavors that honor our roots while embracing a modern twist. Every dish tells a story\, every gathering becomes a memory\, and every guest leaves as family. Think: soulful curries\, comforting classics\, playful fusions\, and a table set with love. But beyond the food\, it’s about the vibe – warm smiles\, heartfelt conversations\, and a community that grows one supper at a time. \nSo come hungry\, come curious\, and come ready to share stories. With us\, you’ll never just eat – you’ll experience. Because here\, food isn’t served… it’s celebrated. @talesandtiffin___Every weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur URL:https://nowtoronto.com/event/diwali-a-festival-of-light-by-kasturi-vishal-deepthy-suresh/ LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2 CATEGORIES:Food & Drink ATTACH;FMTTYPE=image/png:https://nowtoronto.com/wp-content/uploads/2025/10/diwali-a-festival-of-light-by-kasturi-vishal-deepthy-suresh.png END:VEVENT END:VCALENDAR