Past Workshops | The Depanneur

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Workshops

Learn a new skill from some of Toronto’s best cooks.

Past Workshops

COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman (2)

LUNCH & LEARN: Cooking the Seasons with Doris Fin

COOKING CLASS: Intro to the Vegan Kitchen by Emily Zimmerman

OFFSITE WORKSHOP: Full-Day Sourdough Breadmaking Intensive by Leo Baduria

MASTER CLASS: Japanese Soba Master Class by Ted Iizuka

COOKING CLASS: Brewing Kombucha by Rebekka Hutton (3)

COOKING CLASS: Brewing Kombucha by Rebekka Hutton (2)

LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria

COOKING CLASS: Brewing Kombucha by Rebekka Hutton

Chef Jr’s Holiday Day Camp for Kids by Charlotte Moffat

OFFSITE CLASS: Full-Day Breadmaking Intensive by Leo Baduria

OFFSITE CLASS: Croissants from Scratch by Leo Baduria

LUNCH & LEARN: Polish Pierogies with Maria Rozynska

WORKSHOP: Parisian Macarons by Justine Lam (2)

WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne (2)

LUNCH & LEARN: Bread Baking with Leo Baduria

WORKSHOP: Holiday Preserving & Gifts by Camilla Wynne

LUNCH & LEARN: Knife Skills with Sonya Gammal

WORKSHOP: Parisian Macarons by Justine Lam

OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria

WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman (2)

LUNCH & LEARN: Mexican Street Food with Erika Araujo

WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman

LUNCH & LEARN: Paella Valenciana with José Arato

WORKSHOP: Gifting Kimchi by Chef Sang Kim

WORKSHOP: Gifting Kimchi by Chef Sang Kim

LUNCH & LEARN: Cooking the Seasons with Doris Fin

MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown

MASTER CLASS: Sous Weed — Cooking with Cannabis 101 by Carole Nelson Brown

LUNCH & LEARN: Polish Pierogies with Maria Rozynska

LUNCH & LEARN: French Bread Baking with Leo Baduria

WORKSHOP: Intro to the Instant Pot by Carole Nelson Brown

OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria

LUNCH & LEARN: Knife Skills with Sonya Gammal

WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman

WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman

LUNCH & LEARN: Pressure Cooking with Carole Nelson Brown

LUNCH & LEARN: Gnocchi with Laura Guanti

WORKSHOP: Intro to Fish & Seafood Cookery by Nicole Di Nardo

LUNCH & LEARN: Mexican Street Food with Erika Araujo

WORKSHOP: Secrets of Paella Valenciana by José Arato(3)

WORKSHOP: Secrets of Paella Valenciana by José Arato

WORKSHOP: Secrets of Paella Valenciana by José Arato

WORKSHOP: Fall Pickles and Chutney by Camilla Wynne

WORKSHOP: Fall Pickles and Chutney by Camilla Wynne

WORKSHOP: Polish Pierogies by Maria Rozynska

WORKSHOP: Polish Pierogies by Maria Rozynska

AFTER-SCHOOL WORKSHOPS: Chef Jr. by Charlotte Moffatt

WORKSHOP: Polish Pierogies by Maria Rozynska

WORKSHOP: Japanese Soba Master Class by Ted Iizuka

WORKSHOP: Croissants from Scratch by Leo Baduria

WORKSHOP: A Day in the French Kitchen by Chantal Vechambre

WORKSHOP: Homemade Sauerkraut by Leor Israelski (2)

WORKSHOP: Homemade Sauerkraut by Leor Israelski

WORKSHOP: Intro to Japanese Tea by Momo Yoshida

WORKSHOP: Gnocchi by Laura Guanti (2)

WORKSHOP: Gnocchi by Laura Guanti

OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria

WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell (2)

WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell

WORKSHOP: Intro to Plant-Based Eating by Chef Doris Fin

WORKSHOP: Making Miso by Cheryl Paswater

WORKSHOP: Homemade Sausages for the BBQ by Amber Farrell

WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2)

WORKSHOP: Homemade Bagels by Jordan Hrycyshyn

WORKSHOP: Arabic Cheesemaking by Rahaf Alakbani & Nada Kashkash (2)

WORKSHOP: Arabic Cheesemaking by Rahaf Alakbani & Nada Kashkash

OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (PM)

OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (AM)

WORKSHOP: Gifting Kimchi by Chef Sang Kim (3)

WORKSHOP: Gifting Kimchi by Chef Sang Kim (2)

WORKSHOP: Gifting Kimchi by Chef Sang Kim

WORKSHOP: Canada Day Syrian Brunch with Newcomer Kitchen

WORKSHOP: Preserving Strawberries & Rhubarb by Camilla Wynne

WORKSHOP: Croissants from Scratch by Leo Baduria (3)

WORKSHOP: Croissants from Scratch by Leo Baduria (2)

WORKSHOP: Croissants from Scratch by Leo Baduria

WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman

WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman (2)

WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman

OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria

WORKSHOP: Parisian Macarons by Justine Lam (3)

WORKSHOP: Parisian Macarons by Justine Lam (2)

WORKSHOP: Parisian Macarons by Justine Lam

WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo (2)

WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo

WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton (2)

WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton

WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (4)

WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria

WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (3)

WORKSHOP: Mauritian Street Food by Vanesha Khadaroo

WORKSHOP: Classic Stuffed Pastas by Laura Guanti (3)

WORKSHOP: Classic Stuffed Pastas by Laura Guanti (2)

WORKSHOP: Classic Stuffed Pastas by Laura Guanti

WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2)

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#ComingUp Next Week at The Depanneur

WED Oct 20 — PICK-UP DINNER: Mughlai Treasures by Nasir Zuberi
The cuisine of the Mughal Empire emerged from a combination of Turkic, Persian, Central Asian, and Afghan influences that merged as Islamic culture spread eastward across the Indian continent. Fuelled by trade along the Silk Road, its legacy can be felt in the diverse foods found throughout Pakistan today, notably in their genenerous use of whole and freshly ground spices. Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.

THU Oct 21 — COOKING CLASS: Moroccan Tea Party with Fatima Khlifi
In this fun, hands-on workshop, Fatima Khlifi offers a bit of both; a mix of old-world flavours and new-world convenience. The class will walk you through recipes and techniques for three traditional Moroccan treats: savoury m’semen and sweet baghrir, served with fresh Moroccan mint tea. As an added bonus, Fatima will show you some cool, time-saving techniques using her favourite state-of-the-art kitchen tool, the Thermomix TM6, that combines all the benefits of a food processor and a multi-cooker into an award-winning, all-in-one appliance. (Super helpful, but not at all required to make these dishes).

FRI Oct 22 — PICK-UP DINNER: Flavours of Damascus by Syrian Sisters
In early 2016, shortly after hundreds of Syrian refugee families arrived in Toronto, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen, which evolved into a nonprofit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now, 5 years and thousands of meals later, a small group of the original participants have teamed up to form their own catering business, Syrian Sisters. Tonight’s menu features a selection of traditional Syrian dishes that were among my favourites from the Newcomer Kitchen project.

Authentic Trinidadian Ali’s Doubles coming toget

Authentic Trinidadian Ali’s Doubles coming together for tonight’s pick up dinner by @_purplehibiscus

#LastChance FRI Oct 15 — Pick Up Dinner: Trini C

#LastChance FRI Oct 15 — Pick Up Dinner: Trini Chula Flavas by Avé Dinzey
Pre-order online until THU Oct 14, 10pm • Pick up on FRI Oct 15, 6-7:30pm

Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture, people, and history of the Caribbean, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto, she offers a unique taste of the islands with an illustrious pedigree.
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Ali’s Doubles
“There’s Doubles, and then there’s Ali’s Doubles!”
Ave's grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and channa (curried chickpeas) — for 6¢! — from their converted bicycle, hungry students would ask them to “double it up “ with an extra bara on top, and the name “doubles“ stuck around ever since. Based on Avé’s grandmother’s original recipes, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras, topped with tamarind & coconut chutneys, cucumber, and hot peppa on the side.

Geera Pork with Roasted Peppa Pumpkin Rice
In this classic island dish, slow-cooked chunks of pork are infused with the aroma of geera, (cumin), a legacy of the Indian influence in Trinidadian cuisine. It is served with a savoury rice cooked with choka (fire-roasted) sweet peppers, pumpkin and coconut, as well as Green Bean Créolé cooked with choka tomatoes, and Multani, a spicy condiment of smashed choka hot peppers and veggies.

Also available #vegetarian, with Geera Gandules (pigeon peas), a hearty legume with a subtle nutty flavour.

Soursop Ice Cream
Soursop, also known as guanabana and graviola, is a favourite fruit throughout the Caribbean; tangy, fragrant and tropical, it makes an exquisite ice cream.
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Pork, Vegetarian, or 1/2+1/2
Trini Chula Dinner — $48 for 2 • $90 for 4

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/

@_purplehibiscus

#UpNext FRI Oct 15 — Pick Up Dinner: Trini Chul

#UpNext FRI Oct 15 — Pick Up Dinner: Trini Chula Flavas by Avé Dinzey
Pre-order online until THU Oct 14, 10pm
Pick up on FRI Oct 15, 6-7:30pm

Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture, people, and history of the Caribbean, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto, she offers a unique taste of the islands with an illustrious pedigree.
——

Ali’s Doubles
“There’s Doubles, and then there’s Ali’s Doubles!”
Ave's grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and channa (curried chickpeas) — for 6¢! — from their converted bicycle, hungry students would ask them to “double it up “ with an extra bara on top, and the name “doubles“ stuck around ever since. Based on Avé’s grandmother’s original recipes, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras, topped with tamarind & coconut chutneys, cucumber, and hot peppa on the side.

Geera Pork with Roasted Peppa Pumpkin Rice
In this classic island dish, slow-cooked chunks of pork are infused with the aroma of geera, (cumin), a legacy of the Indian influence in Trinidadian cuisine. It is served with a savoury rice cooked with choka (fire-roasted) sweet peppers, pumpkin and coconut, as well as Green Bean Créolé cooked with choka tomatoes, and Multani, a spicy condiment of smashed choka hot peppers and veggies.

Also available #vegetarian, with Geera Gandules (pigeon peas), a hearty legume with a subtle nutty flavour.

Soursop Ice Cream
Soursop, also known as guanabana and graviola, is a favourite fruit throughout the Caribbean; tangy, fragrant and tropical, it makes an exquisite ice cream.
-----

Pork, Vegetarian, or 1/2+1/2
Trini Chula Dinner — $48 for 2 • $90 for 4

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/

@_purplehibiscus

#LastChance WED Oct 13 — Pick Up Dinner: Maurit

#LastChance WED Oct 13 — Pick Up Dinner: Mauritian Legacy by Melanie Anthony
Pre-order online until TUE Oct 12, 10pm • Pick up on WED Oct 13, 6-7:30pm

Mauritian cuisine embodies the values of this remote island nation: family, community, and a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes, it blends diverse influences from Africa, Asia and Europe. This menu by Melanie Anthony showcases a combination of the tropical island’s best flavours: spicy and tangy, creamy and sweet.
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Samoussa ek Baja
Samoussa (the local version of the Indian samosa), is a triangular fried pastry of thin dough wrapped around a savoury filling of curried potatoes, and a popular gajack (appetizer) at family dinners. Baja is is another fried treat in Mauritius, made with besan (chickpea flour) mixed with wheat flour and deep-fried; they are both served with pima vert craze, a green chilli sauce.

Roti ek Cari Poule
Roti, thin, hand-rolled flatbreads, are an essential part of Mauritian cuisine; the secret lies in the multiple layers that keep it soft but creates bits of crispiness. Roti is best enjoyed to mop up a fragrant curry like Cari Poule (chicken curry), with pieces of chicken cooked with toasted curry massala (blend) imported directly from Mauritius, to which fresh herbs, tomatoes, and potatoes are added to enrich the thick, creamy sauce.

Also available vegetarian with Masala Gros Pois (lima beans), also a very popular dish on the island.

Both dishes are come with a crisp lettuce & cucumber side salad, and tomato chutney.

Sagoo Mauricien
This very old recipe uses it two ways, with soft chunks of cassava together with bouncy little sagoo (tapioca pearls), made from the starch extracted from the same plant, cooked together in creamy coconut milk.

EXTRAS
Handmade samoussas available frozen; deep fry or bake in the oven and enjoy!
Samoussa | 6 pieces | $6

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Chicken, Vegetarian, or 1/2+1/2
Mauritian Legacy Dinner — $48 for 2 • $90 for 4

⬇️ ORDER BELOW ⬇️
https://thedepanneur.ca/event/pick-up-dinner-mauritian-legacy-by-melanie-anthony/

Happy Thanksgiving 🦃 WED Oct 13 - Mauritian Leg

Happy Thanksgiving 🦃 WED Oct 13 - Mauritian Legacy; THU Oct 14 - Cooking w/ Cannabis; FRI Oct 15 - Trini Chula Flavas; THU Oct 21 - Moroccan Tea Party

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