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/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:20160619T193000
DTEND;TZID=America/Halifax:20160619T223000
DTSTAMP:20260425T045939
CREATED:20160517T003604Z
LAST-MODIFIED:20160517T021808Z
UID:25369-1466364600-1466375400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night in Tunis by Dali Chehimi
DESCRIPTION:The name Tunis is often associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture\, it should be no surprise that it also abounds with fantastic food. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \nBrik a l’Oeuf\nThis is the best-known version of Brik (pronounced breek)\, a Tunisian dish consisting of thin “warka” pastry wrapped around a variety of fillings. In Brik a l’Oeuf\, a whole raw egg is included with chopped onion\, tuna\, harissa and parsley\, before it is fried to golden crisp. There is a Tunisian tradition where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom eats it without spilling any of the egg yolk\, he may marry the bride! \nOmmek Houria\nA spicy Tunisian starter\, somewhere between a salad and a dip\, made with sweet braised carrots combined with Dali’s homemade harissa\, garlic and olive oil. A popular dish to break the Ramadan fast. \nKabama au Poisson\nA speciality of Tunisia’s Mediterranean coast\, this is a rustic\, rich fish and calamari stew seasoned with cumin\, coriander\, garlic\, tomato\, olive oil and harissa. Served with a chunky vegetable tagine and tri-colour couscous. \nGreen Tea and Artisanal Baklava\nDinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-tunis-by-dali-chehimi-2/2016-06-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/facebook_event_1779396552281686.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR