BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Halifax
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20160313T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20161106T050000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20160916T180000
DTEND;TZID=America/Halifax:20160916T210000
DTSTAMP:20260426T093407
CREATED:20160829T004646Z
LAST-MODIFIED:20160829T012555Z
UID:27922-1474048800-1474059600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Independence by Paola Solorzano
DESCRIPTION:Come celebrate Mexican Independence Day (Sept. 16) with Paola Solorzano and Adriana Rubio from Santo Pecado Mexican Catering as they prepare this holiday’s most famous dish: Chiles en Nogada \nCrafted by the Santa Monica nuns way back in mid 18th century\, this dish evokes the patriotic fervor of Mexicans for many reasons; it is said that Chiles en Nogada were created to honour Agustín de Iturbide\, war hero responsible for the signing of the treaty that granted Mexico its independence from Spain\, and to reflect the colours of the recently unveiled Mexican flag (green\, white\, and red) \nAside from the historic significance of this dish\, the extravagant combination of flavours and textures will make for a unique and unforgettable culinary experience. \n—–\nCream of Mexican Calabacitas\nMexican squash soup\, serveded with sour cream\, and bacon (optional) tomato sofrito\n$4 \nChile en Nogada\nCharred Poblano pepper stuffed with shredded beef\, dried and fresh fruits\, pecans\, pine nuts\, and spices\, topped with cashew sherry sauce\, and garnished with pomegranate seeds.\n#Vegetarian alternative: quinoa stuffing\n$16 \nMexican egg nog panna cota\n$5 \nTepache\nA delicious fermented pineapple & orange beverage sweetened with raw sugar\n$3 \nPrix Fixe menu:\nSoup + Main + Dessert + Drink\n$25 \n#Vegetarian & #GF options available\n—— \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-independence-by-paola-solorzano/2016-09-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_851760914924367.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR