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:20190310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20191103T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190121T100000
DTEND;TZID=America/Toronto:20190121T130000
DTSTAMP:20260501T133310
CREATED:20181214T154309Z
LAST-MODIFIED:20190111T032827Z
UID:64279-1548064800-1548075600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: French & Italian Flatbreads with Leo Baduria
DESCRIPTION:Join artisanal baker Leo Baduria for this fun\, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking.\n—– \n$60 + HST \n—– \nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Cooking Classes at The Dep
URL:https://dev.thedepanneur.ca/event/lunch-learn-bread-baking-with-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/tarte-flambee.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190121T183000
DTEND;TZID=America/Toronto:20190121T210000
DTSTAMP:20260501T133310
CREATED:20190102T154220Z
LAST-MODIFIED:20190117T191840Z
UID:65123-1548095400-1548104400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Brewing Kombucha by Rebekka Hutton (2)
DESCRIPTION:SOLD OUT! 3rd Night Added Tuesday Jan 22nd\nKombucha\, a tea-based\, naturally fermented beverage\, is the product of a Symbiotic Culture of Bacteria and Yeast (aka SCOBY)\, and is considered by some to be an ‘elixir of life’. The fermentation process creates beneficial nutrients\, enzymes and acids that improve digestion\, increase energy and boost immunity. Join master fermenter Rebekka Hutton for an informative and delicious evening delving into the secrets of this healthy and delicious beverage. \nMaking your own Kombucha is fun and rewarding\, and it gives you total control over the ingredients; it is also much cheaper than buying it from the health food store and you can be more confident in the therapeutic properties of your own brew. \nDuring the workshop there will be an opportunity to do a comparative taste-testing of 3 different tea bases — organic green tea\, jasmine tea and a non-caffeinated chamomile & nettle blend — as well as several different flavours of finished kombucha. There will be a full brewing demonstration\, and plenty of opportunity to discuss the finer points of home fermenting and the health benefits of kombucha. \nParticipants will leave with detailed instructions and recipes to brew their own kombucha\, as well as their choice of tea and enough live starter to grow their own SCOBY at home. \n$60 +HST \n—–\nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry\, and extensive experience in the tourism\, non-profit\, and environmental sectors\, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-brewing-kombucha-by-rebekka-hutton-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/kombucha-e1545066036926.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR