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DTSTART;TZID=America/Toronto:20251101T120000
DTEND;TZID=America/Toronto:20251101T143000
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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
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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
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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
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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
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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
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20251018T120000
DTEND;TZID=America/Toronto:20251018T143000
DTSTAMP:20251005T010812Z
CREATED:20251005T010812Z
LAST-MODIFIED:20251005T010812Z
UID:10054634-1760788800-1760797800@nowtoronto.com
SUMMARY:Hand-Shaped Pastas of Southern Italy with Anthony Sestito
DESCRIPTION:Join Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional eggless pastas and shapes typical of Southern Italy. 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. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/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/hand-shaped-pastas-of-southern-italy-with-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/hand-shaped-pastas-of-southern-italy-with-anthony-sestito.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20251011T183000
DTEND;TZID=America/Toronto:20251011T210000
DTSTAMP:20251005T010113Z
CREATED:20251005T010113Z
LAST-MODIFIED:20251005T010113Z
UID:10054377-1760207400-1760216400@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. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nWhy no menu? – https://mailchi.mp/thedepanneur/2018-2601144?e=a3d6255151 \nBOOK NOW! – https://thedepanneur.ca/products/supper-club-indigenous-food-lab-by-chef-taylor-parker—–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/
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.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20251010T183000
DTEND;TZID=America/Toronto:20251010T210000
DTSTAMP:20251011T130012Z
CREATED:20251011T130012Z
LAST-MODIFIED:20251011T130012Z
UID:10055951-1760121000-1760130000@nowtoronto.com
SUMMARY:Venison Butchery by Chef Taylor Parker
DESCRIPTION:In Canada\, venison butchery is a tradition deeply rooted in the land and history of its people\, particularly Indigenous communities. For thousands of years\, Indigenous nations such as the Anishinaabe\, Cree\, Dene\, and Mi’kmaq have hunted deer\, moose\, and caribou not only for sustenance but as a way to maintain spiritual and communal connections to the land. The act of butchering a deer is not merely about processing meat; it is a sacred practice involving respect\, gratitude\, and knowledge passed down through generations. \nIn traditional Indigenous practices\, every part of the animal is used. The meat provides food; the hide becomes clothing\, drums\, or shelter; the bones are used for tools; and the sinew is made into thread. This holistic approach reflects a worldview where humans are caretakers of the land\, and waste is seen as a sign of disrespect to the animal and the Creator.  \nIn rural and northern Canadian communities\, especially where grocery store access is limited\, venison remains an essential source of nutrition. Hunters typically butcher deer themselves\, using techniques adapted from both Indigenous and settler traditions. Field dressing is done immediately to preserve meat quality\, followed by skinning\, quartering\, and careful trimming. Knowledge of how to properly butcher a deer—how to locate muscle groups\, remove sinew\, and prepare cuts like tenderloin\, flank\, and shoulder—remains critical. Smoking\, drying\, and preserving venison into jerky or pemmican are still common\, bridging past and present methods. \nIn an era of environmental concern and cultural revitalization\, venison butchery serves as a powerful symbol of sustainability\, self-reliance\, and heritage\, connecting people to their ancestors\, the land\, and the seasons. As more Canadians look to local food sources and reconnection with nature\, the Indigenous approach to venison butchery offers a valuable model of respect\, skill\, and stewardship. \nJoin Chef Taylor Parker for an in-depth introduction to venison butchery. This hands-on workshop will cover the techniques and cuts for processing a whole deer\, including primal cuts\, specialty cuts\, ground meat and sausage. Participants will take home generous\, vacuum-sealed portions of the meats they prepared in class\, along with notes and recipes. \nNB: This class will be working with a whole deer hunted by members of the local indigenous community and a portion of the meat and proceeds will be directed to them. The class fee is for the teaching and demonstration purposes only\, and any meat consumed or otherwise provided is a gift shared with the participants; Canadian law still prohibits Indigenous communities from selling the game they hunt. Importantly\, the class will be predicated on the success and timing of the hunt; nature is capricious and unpredictable\, and will depend on a suitable animal being caught within a viable window to work with it in class. In the event that no animal is available\, the class will be rescheduled\, or guests refunded.—– \nTaylor Parker is of the Mohawk Nation\, Bear Clan\, from Six Nations of the Grand River. \nTaylor is a proud father\, chef\, forager\, gardener\, and friend. His extensive knowledge of native North American plants brings rarely seen ingredients and flavours to his dishes\, with the philosophy that food is a conduit to connect people back to the land. Taylor is passionate about bringing like-minded Chefs together to share\, educate\, and collaborate on unique dishes that seek to define modern First Nations North American Cuisine. He also heads up The Depanneur’s monthly  Indigenous Food Lab dinner. \nTaylor has spent much of his professional life working in a diverse range of kitchens and catering. He currently runs MT Hospitality focused on unique hunt\, fished and foraged First Nations inspired events and dinners\, and is also the co-owner of For4ged Candle Company in Brantford\, Ontario. @turok_parker \n—–Every week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. @thedepanneur
URL:https://nowtoronto.com/event/venison-butchery-by-chef-taylor-parker/
LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink
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DTSTART;TZID=America/Toronto:20251009T183000
DTEND;TZID=America/Toronto:20251009T210000
DTSTAMP:20251010T130013Z
CREATED:20251010T130013Z
LAST-MODIFIED:20251010T130013Z
UID:10055901-1760034600-1760043600@nowtoronto.com
SUMMARY:Dawn Woodward on Flour is Flavour
DESCRIPTION:Dawn Woodward\, owner and baker at Evelyn’s Crackers\, is fascinated by the taste of grains which have not been ruthlessly standardized for the broadest possible utility. She recently published Flour Is Flavour\, a charming work of practical advocacy for using a variety of locally-grown flours\, from wheat and its kin like emmer\, spelt\, and einkorn to barley\, rye\, oats\, and buckwheat. \n“Flour is actually more than flavour. Flour is food and provides nourishment. Its aroma\, colour\, taste\, and texture are visual and sensory expressions of how we treat the soil\, our respect for the environment\, and for each other. \nWhole grain flours provide bakers with a diversity of options\, offering a range of nutrients and flavours. They also regenerate our soils\, support local farmers\, boost local economies\, and increase community well-being. They offer a taste of place and a sense of history.” \nDawn will talk a bit about practical concerns like how to incorporate local whole grains into your diet and how to troubleshoot baking with ‘non-standard’ flours\, but also touch on some of the deeper issues the these essential ingredients\, once considered the ‘staff of life’\, connect us to our farmers\, land and history. \nSigned copies of Dawn’s book\, Flour Is Flavour\, will be available for purchase ($25)—– \nDinner by Len SenaterEvelyn’s Crackers & BreadA selection of Dawn’s rye bread and artisanal crackers made from local heritage grains\, with a little fennel and local cold pressed sunflower oil. Served with butter\, a selection of spreads\, and crudité. \nOntario Grain “Risotto”Local spelt or barley (depending on availability) prepared as creamy ‘risotto’ with miso\, shiitake mushrooms and edamame\, garnished with seared squid -or- king oyster mushroom (vegan) and a wheatgrass pesto. Served alongside sautéed Asian greens. \nSelection of cookiesDawn’s homemade cookies\, made with local heritage grains: Gingersnap\, Chocolate chip\, Oatmeal raisin\, and Chocolate Ginger\, and coffee or tea.—– \nDawn Woodward is a grain activist. She has been the owner/baker of Toronto’s Evelyn’s Crackers for more than 18 years. She also teaches classes\, and is the author of Flour is Flavour (Good Egg Books\, 2024)—– \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours.—– \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://nowtoronto.com/event/dawn-woodward-on-flour-is-flavour/
LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink
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DTSTART;TZID=America/Toronto:20251005T183000
DTEND;TZID=America/Toronto:20251005T210000
DTSTAMP:20251005T010018Z
CREATED:20251005T010018Z
LAST-MODIFIED:20251005T010018Z
UID:10054342-1759689000-1759698000@nowtoronto.com
SUMMARY:Roman Street Food by Erica Foffi
DESCRIPTION:Step into the streets of Rome with Italian cook Erica Foffi and discover the simple\, honest flavours that have been feeding the city for generations. These are the recipes you’d find in tiny neighbourhood shops\, in the streets\, or enjoyed standing at a busy market counter. This is food that tastes like home and tells a story with every bite. \nIn this hands-on class\, you’ll master: \nSupplì al telefono \nCrispy rice croquettes with a molten mozzarella centre\, so named for the long\, stretchy cheese “telephone wires” that appear when you take a bite \nPanzanella \nA refreshing bread salad with tomatoes\, cucumber\, onion\, and basil\, the perfect way Romans turn day-old bread into summer perfection \nFrittata di zucchini e menta \nBaked with eggs\, zucchini\, and Parmigiano\, a light\, fragrant dish that’s a staple in Roman kitchens during the warm months. \nCiambelline al vino \nCrunchy cookies made with wine and olive oil — the kind of rustic treat you might find at a countryside bakery\, meant to be dipped in a glass of wine or coffee.All dishes are vegetarian. Participants will work in pairs and small groups\, and leave with recipes and full bellies. \nErica Foffi was born and raised in Rome\, where cooking was part of daily life\, a way to connect\, celebrate\, and show love. After moving to Toronto\, she began inviting friends into her kitchen to share the traditional dishes she grew up with. What started around her table soon became a way to teach others about the richness of Italian home cooking and the joy of gathering together around good food. \nHer classes are hands-on\, welcoming\, and rooted in tradition. Erica focuses on simple\, honest food made with care\, from street food classics to handmade pastas\, and on creating a relaxed space where anyone can feel confident and inspired in the kitchen. \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/roman-street-food-by-erica-foffi/
LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink
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DTSTART;TZID=America/Toronto:20251004T183000
DTEND;TZID=America/Toronto:20251004T210000
DTSTAMP:20251005T005651Z
CREATED:20251005T005651Z
LAST-MODIFIED:20251005T005651Z
UID:10054196-1759602600-1759611600@nowtoronto.com
SUMMARY:The Deccan Canteen - A Love Letter to South Indian Home Cooking
DESCRIPTION:Named after the Deccan plateau that stretches across South India\, The Deccan Canteen is Aalekhya and Pranav’s love letter to South Indian home cooking\, the kind that hums quietly in family kitchens\, gets passed down in brass vessels\, and tastes of stories shared across generations. \nDebuting in 2025\, this family-style dinner brings to life the meal they once dreamed of serving at their own wedding\, a menu that never made it to the beach resort buffet\, but  has stayed in their hearts. \nFor Aalekhya\, who grew up in Hyderabad but whose family hails from North Coastal Andhra\, this is a chance to bring forward the flavours of a region even many Indians don’t fully know\, food that is tangy\, spicy\, and comfortingly simple\, often made to the sound of spluttering mustard seeds. \nFor Pranav\, from Chennai\, this is a chance to share the dishes of his people\, ones that rarely make it to Indian restaurant menus abroad\, but are the backbone of typical meals back home. \nTogether\, they hope to take guests beyond the stereotypical dosa or curry\, and into the warmth of a South Indian home\, where every dish is served to balance heat with coolness\, sour with sweet\, and spice with ghee. \nEach course is designed to be vegetarian and vegan-inclusive\, with alternatives that feel intentional rather than secondary. The meal will be plated sustainably\, using banana leaves or areca palm plates\, echoing the eco-conscious traditions of South Indian dining\, and the couple’s shared passion for sustainability. \nBetween courses\, guests will hear stories about the origins and rituals surrounding each dish — like why tamarind rice is served during temple festivals\, or how rasam became the ultimate comfort food for generations. \nMENU \nPanakam పానకం | பானகம் (Spiced Jaggery Welcome Drink)A cooling\, lightly spiced drink of jaggery\, cardamom\, black pepper\, and lemon — traditionally offered on festive ocassions. \nGongura Tofu గోంగూర టోఫు |  (Roselle Leaf & Tofu Appetizer)A tangy\, fiery starter made with gongura (roselle leaves) \, a signature green from Andhra kitchens — paired with crispy tofu for a vegan twist on a regional classic. \nMamidikaya Pappu మామిడికాయ పప్పు (Mango Lentils)A tangy\, creamy dal made with raw mango\, tempered with crackling mustard seeds and red chilies\, and served with steaming rice — the dish that signals the arrival of summer in Andhra households. \nPulihora పులిహోర (Tamarind & Mustard Rice)A temple offering turned festive favourite. Tamarind pulp is simmered into a paste with jaggery\, curry leaves\, and spices\, then folded into rice for a tangy\, spiced bite. \nVankaya Kothimeera Karam వంకాయ కొత్తిమీర కారం (Eggplant in Cilantro-Spice Sauce)A North Coastal Andhra favourite — smoky brinjals simmered with a bright green cilantro-based spice paste\, creating a dish that is both fiery and herbaceous. \nVazhaka Podi வாழக்காய் பொடி (Raw Banana Spice Powder)A fragrant dry powder of roasted lentils\, and spices\, sprinkled over fried raw bananas. Traditionally mixed with ghee or oil and rice — a nostalgic side dish for many Tamil homes. \nRasam ரசம் (Spiced Tomato Lentil Stew)Peppery\, garlicky\, and restorative — this thin\, soupy dish is sipped straight from a tumbler or eaten with rice. \nCoconut Thogayal தேங்காய் தொகையல் (Coconut Chutney)A thick\, nutty paste of roasted coconut\, lentils\, and tamarind — South India’s answer to pesto. \nPerugu Pachadi పెరుగు పచ్చడి (Cucumber Yogurt Side)A cooling\, creamy counterpoint to the spiced dishes\, served chilled and seasoned with mustard seeds and curry leaves. \nFilter Coffee Cheesecake காபி சீஸ்கேக்A creamy\, indulgent finale infused with the bold\, chicory-laced brew that defines a Madras morning — a sweet farewell that stays with you like the lingering aroma of fresh filter coffee. \nAalekhya & Pranav are sustainability professionals living in downtown Toronto\, brought together by their shared love of food. Aalekhya\, who hails from Hyderabad with roots in North Coastal Andhra\, and Pranav\, from Chennai\, bonded over all things food and the joy of recreating what they grew up with in their tiny condo kitchen. \nWhen they’re not working in sustainability\, they’re tending to their little garden to bring food grown from scratch into their meals. With The Deccan Canteen\, Aalekhya and Pranav invite guests into a deeply personal meal – one that spans two states\, two families\, and countless kitchen memories. It is not just dinner but an experience: a chance to slow down\,  and discover the quiet joy of a home-cooked South Indian feast. \nYou can follow Aalekhy and Pranav respectively at @aalekhya.v and @prawnzie \nPranav also chronicles his kitchen experiments on Instagram at @dudevskitchen \nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.@thedepanneur
URL:https://nowtoronto.com/event/the-deccan-canteen-a-love-letter-to-south-indian-home-cooking/
LOCATION:The Depanneur\, 192 Spadina Ave.\, Suite 501\, m5t 2c2\, Toronto\, M5T 2C2
CATEGORIES:Food & Drink
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