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:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180922T193000
DTEND;TZID=America/Toronto:20180922T220000
DTSTAMP:20260501T120843
CREATED:20180806T163159Z
LAST-MODIFIED:20180806T164811Z
UID:58061-1537644600-1537653600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sukkot To Me by Emily Zimmerman
DESCRIPTION:This lovely\, plant-based dinner party falls on the cusp of Sukkot\, the Jewish holiday celebrating end of summer and the harvest. It gets its name from the sukkah\, a traditional palm thatch hut built in the fields during the harvest. These are often recreated in urban settings during this holiday\, where holiday meals are eaten — stuffed foods are traditional; think horn-of-plenty feasting — and many people sleep inside the sukkah as well. \nJoin Emily Zimmerman\, The Dep’s resident vegan maven\, for a celebration of the abundant harvest\, the reward of a summer’s hard work. In the spirit of this holiday\, we hope to have this dinner al fresco in leafy Depanneur side garden (weather permitting). \n—–\nVegan Cheeseboard\nA selection of Emily’s homemade vegan cheeses — lemon-pepper brie\, cheddary kimcheese\, hazelnut miso\, with seasonal fruit\, red currant jelly\, homemade pickles\, crisp flatbreads\, and more… \nBaked Pumpkin Kibbeh\nA sweet and savoury Levantine treat\, a dough of bulgur wheat and onions is layered with a pumpkin and walnut filling before being decoratively scored and baked to a dark golden crust. \nPear & Fennel Slaw\nWith lacinato (Tuscan) kale\, olive oil and beer-smoked sea salt \nMushroom Kreplach\nA Jewish cousin of ravioli or pierogies\, these delicious pan-fried dumplings are stuffed with garlicky local mushrooms \nPoached Pears\nLocal pears poached in sweet wine\, filled with almond frangipane\, and served with fresh lemon custard.\n—– \n$50 + HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sukkot-to-me-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Vegan-Cheese-Board.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR