The Depanneur

06/01/2026

More Than Flavours 👅 Food is almost always more than just food.

Mansaf is the kind of dish that, once you've tried it, you will never forget. Not just because it is incredibly delicious — golden spice-infused rice, impossibly tender slow-cooked lamb finished in a tangy jameed sauce, scattered with butter-fried nuts — but because of what it means, and how the experience of eating it feels.

In Jordan and across the Levant, a mansaf platter isn't just dinner; it's a declaration of cultural values and ideals. Sharing from a single dish, especially by hand, is foundational act of hospitality, trust, and equality. The host removes the social barriers, the food is abundant, and for the duration of that meal, everyone around the platter is united in a shared, equalizing experience.

Despite being an extravagant, expensive and labour-intensive dish to prepare, there's a humility baked into eating mansaf. Historically, utensils and individual plates were historically seen as symbols of luxury and separation. Stripping away these tools forces a person to interact directly with the food in a way meant to foster gratitude by connecting the diner more intimately to the effort required to make it. In Islamic tradition (Sunnah), eating with the fingers is considered a reminder of human dependence on divine provision, prompting a quieter, more thankful mindset during the meal. To eat with your hands neatly and politely, you cannot rush. This forced pacing encourages a more mindful, respectful approach to the meal, discouraging greediness and overeating.

Note: at The Dep, eating with your hands where culturally appropriate is encouraged, but always 100% optional.

Many of you know Rahaf's story — she and her husband Esmaeel arrived in Toronto in 2016 as Syrian refugees and quickly became the heart of Newcomer Kitchen, the remarkable project at The Dep that put over $150,000 into the pockets of more than 80 newly-arrived Syrian families. This past year, they had the chance to travel to Jordan to reconnect with family and introduce them to their two young children This dinner is her tribute to that trip; her favourite Jordanian dishes and the warm feeling of family around the table.

Hope to see you there. —LEN

SAT Jun 6 - SUPPER CLUB: Jordanian Mansaf by Rahaf Alkabani

Check out all the Interesting Food Things coming up at The Depanneur in our latest newsletter:
https://mailchi.mp/thedepanneur/2018-2692761

Where Interesting Food Things happen — check it all out in this week's newsletter!

05/28/2026

Just Announced!

SAT JUN 27

💫Indigenous Food Lab by Chef Taylor Parker 💫

The Depanneur is proud to host the Indigenous Food Lab, a monthly residency with Chef Taylor Parker and his team. It is designed as place to experiment with the possibilities of a dining experience rooted in First Nations traditions, a laboratory to explore a Canadian concept of terroir – the flavour of a place — and help rediscover and redefine what Indigenous food was, is, and could be.

Chef Taylor’s sophisticated tasting menus celebrate local and foraged ingredients, and a deep connection to First Nations foodways, to the seasons and land, each meal showcasing 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 skill and creativity of a veteran chef.

Chef Taylor Parker is of the Mohawk Nation, Bear Clan, from Six Nations of the Grand River.

Taylor 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 proud to work alongside fellow cooks and friends Phil Magtulis, Matthew Kleinsteuber, and Tara Sachs at The Depanneur dinner series. Taylor is also the co-owner of For4ged Candle Company in Brantford, Ontario.

▶Ticket link in bio or here! shttps://thedepanneur.ca/products/supper-club-indigenous-food-lab-by-chef-taylor-parker-jun2

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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.

05/28/2026

Just Announced!

FRI JUN 26

⭐Rendezvous Kitchen: Plant-Based Japanese Home Cooking with Caroline Ishii ⭐

Join award-winning chef, writer, and storyteller Caroline Ishii for an intimate evening of plant-based Japanese home cooking inspired by her latest book, Rendezvous: Stories of Love, Loss, Identity and Belonging.

Blending seasonal Japanese Canadian dishes, storytelling, and the joy of sharing food, this dinner explores food as a way to remember, heal, and connect across generations.

Caroline will share a menu rooted in comfort, family memory, and kokoro (food made with heart), alongside personal stories from her journey as a chef, writer, and third-generation Japanese Canadian woman.

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Sunomono
Cucumber salad with yuzu vinaigrette and saifun (glass noodles)

Goma-ae�
Seasonal greens with toasted sesame dressing

Miso Soup�
with wakame seaweed and seasonal greens

Agedashi Dengaku�
Roasted tofu glazed with a miso-cherry sauce

Onigiri
Rice balls with exotic mushrooms and shiso-plum

Inarizushi�
Seasoned tofu pouches filled with sushi rice, with kimpira gobo (sautéed burdock root).

Tsukemono�
House-made pickles

Matcha Chocolate Ginger Truffle

Genmaicha�
Green tea with roasted popped rice
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Caroline Ishii is a writer, award-winning chef, and storyteller whose work explores food, memory, identity, healing, and belonging. She is the founder and executive chef of ZenKitchen, Canada’s first vegan whole foods fine-dining restaurant, which was named Best New Restaurant of the Year. At Gold Medal Plates, she earned two silver medals and made history as the first woman chef to compete in Ottawa and as the first to present a vegan dish in the competition's history.

She was also the host of the 13-part reality-documentary series The Restaurant Adventures of Caroline and Dave, which aired on W Network, OWN, and the Asia Food Channel.

carolineishii.com

05/28/2026

Coming up!

SUN JUN 7

⭐MASTER CLASS: Homemade Limoncello by Erica Foffi ⭐

In this class, Italian cook and educator Erica Foffi shines a spotlight on one of Italy’s most beloved digestivi: Limoncello. You’ll explore how a simple combination of lemons, alcohol and sugar became an icon of the Amalfi Coast, and why citrus has such a central place in Italian food culture.

We’ll begin with an engaging look at Limoncello’s roots in Southern Italy – the lemons of Sorrento and Amalfi, how families have made and shared it at home for generations, and what makes Italian citrus unique from a flavour and agricultural perspective. Along the way, Erica will unpack the “kitchen science” behind Limoncello: essential oils in the peel, the role of highproof alcohol, bitterness, sweetness and temperature.

From there, the evening turns hands-on. Each participant will prepare their own mini jar of Limoncello infusion, guided step-by-step through peeling, assembling and understanding the ratios. Erica will then demonstrate how to take a fully infused batch to the finish line by straining and adding syrup, and show you how to turn the finished liqueur into a refreshing Limoncello Spritz.

While you listen, mix and taste, you’ll enjoy a light, citrus-forward menu designed for easy nibbling: mixed bruschette (including tomato with lemon zest and ricotta with lemon and honey), a simple lemon pasta salad with herbs and Parmigiano, and soft Limoncello cookies. The drinks side includes a refreshing Limoncello Spritz and Erica’s own homemade Limoncello served neat.

Erica Foffi was born and raised in Rome, where desserts were simple, seasonal, and meant to be shared. Her classes are welcoming, hands-on, and rooted in Italian tradition, with a focus on technique, flavour, and the joy of cooking together.
| ericaitaliancooking.wixsite.com

▶TIcket link in bio!

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.

05/26/2026

🍷A Wine Surprise 🍷

As delighted as I was to have Chef Peter Minaki back at The Depanneur for a lovely Spring in Thessaloniki themed Supper Club this Saturday, May 30, things got that much more exciting when I received this news yesterday:

Michael Vaughan, Canada's long-time wine authority & consumer advocate, and indomitable force behind the 77,000+ wine reviews at vintageassessments.com, has generously offered to donate some of his favourite Greek wines from his storied cellar to share with guests, including some recently reviewed best buys: Kir Yianni Cuvee Villages Xinomavro 2022 (red) and Kir-Yianni The North Assyrtiko 2025 (white).

Don't miss out on this amazing opportunity!

SAT May 30 - Spring in Thessaloniki with Chef Peter Minaki & Andania Greek Goods

Thessaloniki is widely considered to be the gastronomic capital of Greece, celebrated for a culinary identity that blends traditional Greek flavors with rich Ottoman, Jewish, and Armenian influences.

Mezedes: Kalamata olives, zesty feta dip, spinach and cheese phyllo pies
Salata: romaine hearts, scallions, dill vinaigrette
Soutzoukakia Smyrneika: beef meatballs, cumin and cinnamon-spiked tomato sauce, herbed rice pilaf
Feta Cheesecake with Sour Cherry 'Spoon Sweet'

https://thedepanneur.ca/products/supper-club-spring-in-thessaloniki-with-chef-peter-minaki

Thessaloniki is widely considered to be the gastronomic capital of Greece, celebrated for a culinary identity that blends traditional Greek flavors with rich Ottoman, Jewish, and Armenian influences. This "melting pot" heritage is most evident in the city's obsession with mezes (small plates), grill...

05/26/2026

SAT MAY 31 - Flavours of Kurdistan by Lara Haris

Kurdish culture spans across the mountainous regions of several modern states, including parts of Turkey, Syria, Iran and Iraq. This vast geographic region, known as Kurdistan, shares common language, rich traditions, vibrant celebrations, and a distinctive cuisine which roots Kurdish people around the world though a strong sense of identity, community, and connection to a majestic landscape. Tonight Lara Haris prepares a traditional Kurdish meal for the Depanneur, an invitation to discover and savour a cuisine rarely seen in Toronto.

In keeping with Kurdish tradition and a cultural emphasis on sharing and generosity, all dishes are served together with soft pita for scooping, dipping, and passing around the table, along with fresh greens, herbs, and a chilled yogurt drink.

🍅Shfta
Tender, aromatic ground beef kebabs (grilled or fried patties), seasoned with parsley, garlic, onion, tomato, pepper, paprika, cumin, and coriander.

🍆Tapsi
A beloved home-style tray bake of layered eggplant, potatoes, tomatoes, onions, and peppers, slow-cooked in a rich tomato sauce until everything becomes soft, savoury, and deeply comforting.

🍚Yapraxy Galamew
These Kurdish grape leaf *dolma* (stuffed rolls) are a dish that signals spring and celebration. Grape leaves are wrapped around rice and fragrant herbs, gently cooked until soft and deeply flavourful, then topped with fava beans.

🍋Fresh Herbs & Greens
An essential part of the Kurdish table. Crisp herbs and vegetables that add brightness and contrast, meant to be enjoyed with every dish. It’s a selection of whatever is fresh and in season, like mint, cilantro, parsley, along with green onions and sliced lemons.

🍹Ayran
An ice-cold yogurt beverage with mint; the essential drink that refreshes the palate, and beautifully complements and elevates the flavours of the dishes.

🍫Turta
A comforting sweet treat made with layers of biscuits covered in rich cocoa pudding and finished with a generous topping of coconut flakes.

GET TICKETS: https://thedepanneur.ca/products/supper-club-flavours-of-kurdistan-by-lara-haris

Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.

05/26/2026

SAT MAY 30 - Spring in Thessaloniki with Chef Peter Minaki & Andania Greek Goods

Thessaloniki is widely considered to be the gastronomic capital of Greece, celebrated for a culinary identity that blends traditional Greek flavors with rich Ottoman, Jewish, and Armenian influences. This "melting pot" heritage is most evident in the city's obsession with mezes (small plates), grilled meats, fresh breads, abundant pastries and strong coffee.
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BONUS: Michael Vaughan, Canada's long-time wine authority & consumer advocate at vintageassessments.com has generously offered to donate some of his favourite Greek wines from his storied cellar to share with guests!
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Mezedes
The meal begins with some meze of Kalamata olives, Zesty Feta dip with Pita bread and Phyllo pies (stuffed phyllo pastries with cheese and spinach varieties).

Salata
Greeks always have a salad at the table and a Spring Salad of Romaine hearts, scallions, dill and tangy vinaigrette will refresh your palate and whet your appetite for the next course.

Soutzoukakia Smyrneika with Rice Pilaf
Thessaloniki's food culture is greatly influenced by the Greeks of Asia-Minor who resettled in the region. Soutzoukakia Smyrneika are an expression of this influence. Oval-shaped beef meatballs simmered in an aromatic tomato sauce spiked with cumin and cinnamon, then served on top of a savoury pilaf of herbed rice.

Feta Cheesecake with Sour Cherry 'Spoon Sweet'
Thessaloniki also boasts pastry shops on nearly every block to satiate the collective love of sweets. Dinner will end with a cheesecake spiked with feta cheese and topped with sour cherry spoon sweet (a range of fruit preserves symbolizing hospitality throughout Greece, Cyprus and the Balkans).
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Peter Minaki is a proud Greek Canadian and the creator of the popular Kalofagas – Greek Food & Beyond food blog. Kalofagas is the Greek word for “gourmet”.


Andania Imported Greek Goods is the proud sponsor of this event. Every dish features products that the company imports from Greece for all Canadians to enjoy. We will have some of these products available for purchase at the event!
Andania Organic Imported Greek Goods

05/26/2026

Up Next!

SAT MAY 30

⭐Doing Meal Prep Right by Adelaide Page ⭐

There is a better way to do meal prep!

You can get all the benefits of meal prepping — saving lots of time, money, and effort while eating fresh, healthy, homemade food — and not have to eat the same thing all week! This class focuses on meal prep in a smarter way: prepping components you can mix and match throughout the week.

In this class, you’ll prepare:

3 proteins: pulled chicken, korean BBQ glazed bacon, soft boiled eggs
2 condiments: scallion aioli & rich chicken gravy
1 hearty salad: full of beans, arugula and fresh herbs
1 stock: made from the chicken carcass and used in the gravy and rice
1 grain: cooked in the homemade stock for extra nutrients
3 garnishes: crispy chicken skins for crunch, chopped parsley for freshness, and chopped green onion for a little kick
Starting with just a handful of affordable, easy-to-find ingredients, you'll learn how to quickly prepare versatile components that give you the flexibility to build 4-6+ different meals throughout the week, from salads and sandwiches to soups and satisfying entrees. You can choose which combinations you’d like to try during the class, and you’ll take the rest home in reusable containers.

Adelaide Page was born and raised on Toronto Island in a family with no other option but to have home cooked meals every night. Her family is full of excellent cooks who both inspired and spoiled her with amazing food her whole life. Adelaide is a private chef for a local Toronto business, she spends most days cooking breakfast & dessert for both new and returning clients. She loves to create crowd pleasing dishes that incorporate seasonal and sustainable ingredients. Beautiful presentation is always a must and following trends keeps it fun and exciting!

The Depanneur hosts fun, hands-on cooking classes in our well-equipped culinary studio, led by talented cooks from all over the world.

05/25/2026

Quality ≠ Luxury 💰 Things don't have to be fancy to be wonderful.

"If it's really good, why isn't it more expensive?"
"People judge the worth/value by the price"
"If you charged more, it'd be more popular."
— paraphrased comments I've heard many, many times.

OK, I admit it, I'm cheap. I don't really like spending money, and I love a good deal. I'm generally not interested in designer clothes, expensive cars, fine dining, boutique hotels, and whatnot. I don't care for fancy things or status symbols, and more generally cringe when it comes to pretty much anything that presents itself as a luxury good.

Sour grapes? Maybe. Shaking my tiny fist at inequality? Probably. But when it comes to food experiences at least, I can confidently say that the ones I most remember and cherish are not the ones I spent the most money on. The ones that really stay with me are the serendipitous, unexpected ones, discovering a new flavour or cuisine, learning something about another culture's history and relationships to food, and by extension, my own. The biggest amplifier of these memories is sharing with other people, to be delighted in the moment, and savoured in retrospect.

If you want to spend a small fortune for designer decor and obsequious service, fancy plates and elaborate presentations, esoteric ingredients and laborious processes, you are spoiled for choices — there are countless places in every city ready to offer you some version of this modern fine dining experience. Although I respect the artistry and skill of many of those chefs, the overall vibe doesn't do much for me.

I want to share real food with real people, to see and meet the cooks, to hear their stories and taste their memories. And so I created The Dep for this purpose, and to share this with other like-minded folks. One of its clearest measures of success is that it seems to attract the kind of fun, interesting, curious people that I'm happy to spend pretty much every weekend with. I'm not so sure that would be the case if I was charging double or triple what I am.

I want to offer a fair deal, both to diners and to cooks. Chefs earn 50% of the revenue and tips, not just an hourly wage. Diners get unique, memorable experiences that are still rare and exclusive — most only ever happen once for a small handful of guests — but don't have to be fancy to be wonderful. It's a good deal too… bring a nice bottle of wine and you're basically getting dinner for free compared to what you'd pay just for the wine in a regular restaurant.

But more broadly, it is about an attempt to disentangle quality from luxury, worth from cost. It's about shifting what it is that we consider valuable, and how that might change our relationships with others and ourselves to create something more inclusive. In The Depanneur Cookbook I wrote:

"The Dep… tried to reframe the ideas that reduce a cook’s worth to just their wage, or the value of their food to simply its price tag. By extension, maybe we could see everything, including ourselves, a little differently, measured in terms of something other than money or status. Around the table, over a glass of wine and the clink of cutlery, The Dep hinted at the possibility of another world. Maybe, together, we could turn our privilege into gratitude, our gratitude into hospitality, and our hospitality into a world that is a little bit kinder."

Hope to see you around the table.
—LEN

Check out all the Interesting Food Things coming up at The Depanneur in our latest newsletter:

https://mailchi.mp/thedepanneur/2018-2692739

Where Interesting Food Things happen — check it all out in this week's newsletter!

05/23/2026

Cool? Yes. New? Not so much.

https://roadbook.com/travel/supper-clubs-dining-culture-trend/

Ticketed dinners and a booming supper club scene is transforming dining culture, from London to Los Angeles. We explore the trend.