BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
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/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20140309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20141102T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20141023T180000
DTEND;TZID=America/Toronto:20141023T210000
DTSTAMP:20260807T043748
CREATED:20141020T212055Z
LAST-MODIFIED:20141027T214405Z
UID:13434-1414087200-1414098000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Montreal Smoked Meat\, Reimagined by Luke Hayes-Alexander
DESCRIPTION:LAST CHANCE \nBased on an old family recipe going back 25 years\, Chef Luke Hayes-Alexander is re-imagining Montreal-style smoked meat for the 21st Century. A labour-intensive\, three-week process of curing\, smoking\, aging and steaming transforms humble beef brisket into the tender\, flavourful delicacy that has been a Jewish deli staple for more than 60 years. \nBut that’s where the similarity ends… Chef Luke gives his smoked meat a decidedly modern twist\, pan-searing thick slabs of the tender brisket and then wrapping them in 2 hand-made flatbreads\, one with a classic combination of homemade mustard and pickles\, the other inspired by the Ruben\, with Swiss cheese\, homemade sauerkraut and a smoky dressing\, served along with a creamy\, garlic-spiked coleslaw.\n$12 (tax-in) \nDessert: Mandarin Cake with Kaya Jam\nDelicate citrus-scented cake with a rich\, Malaysian-style creamy coconut custard\, fresh tangerine and crunchy candied ginger. $5 \n—–\nCulinary wunderkind Chef Luke Hayes-Alexander has been cooking professionally since he was 15\, much of that time spent making multi-course tasting menus at his critically-acclaimed restaurant\, Luke’s Gastronomy in Kingston. Now 23\, Luke’s taken his show on the road and can be found innovating in kitchens\, pop-ups and events across Toronto and abroad\, including the Culinary Theatre at Taboo Muskoka Resort\, and his new L.U.S.T. supper club project.\nhttp://www.lukechef.com/ \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-montreal-smoked-meat-reimagined-by-luke-hayes-alexander-3/2014-10-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/10/smoked-meat.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR