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DTSTART;TZID=America/Toronto:20190126T100000
DTEND;TZID=America/Toronto:20190126T160000
DTSTAMP:20260501T050803
CREATED:20190118T154951Z
LAST-MODIFIED:20190122T005835Z
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SUMMARY:OFFSITE WORKSHOP: Full-Day Sourdough Breadmaking Intensive by Leo Baduria
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-Day Bread Making Workshop! \nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +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 Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-6/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190126T193000
DTEND;TZID=America/Toronto:20190126T220000
DTSTAMP:20260501T050803
CREATED:20181210T174409Z
LAST-MODIFIED:20181217T182432Z
UID:63842-1548531000-1548540000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cucina Povera - Sicilian Cuisine by Nicole Di Nardo
DESCRIPTION:Sicily is a culturally rich and diverse island with so many unique flavours to be explored. Being a major port to the mainland of Italy\, Sicily has embraced and celebrated it’s diversity through a truly unique cuisine. Remnants of Islamic rule in the 10th century can be seen in the flavours from pistachio and couscous to raisins and citrus. \nCucina povera\, a term often used to describe the peasant cooking of southern Italy\, is food of the poor. Often the most creative dishes come from times of scarcity as bold flavours are used to uplift humble ingredients. Join Chef Nicole Di Nardo as she shares the flavours of her childhood. \nCaponata e crostini\nThis antipasto is a classic dish found on many Sicilian family tables before the main meal. It is exemplary of Sicilian cuisine; Arabic inspired flavours\, humble ingredients\, masterfully combined. It consists of golden fried eggplant\, celery\, tomatoes\, capers\, pine nuts\, red onion and olives tossed in an agrodolce (sweetened vinegar) dressing. Each ingredient is cooked separately to maintain the integrity of flavour\, then combined at the end. Served with toasted sourdough drizzled in quality olive oil and flake Sicilian sea salt. \nCavatelli Pasta con Piselli e Ricotta\nFresh ricotta cheese is a common ingredient in Sicilian cooking as sheep milk is plentiful. Highlighting the subtle creaminess of this cheese\, this pasta dish lets it shine with fresh green peas to compliment the herbaceous quality of sheep milk. Homemade cavatelli pasta served on a bed of pea puree and finished with ricotta salata. \nSarde Ripiene\nBeing an island\, fish is an integral aspect to Sicilian cooking. This is truly a ‘cucina povera’ dish as the small\, plentiful sardines are amped up with strong humble flavours. Stuffed with capers\, salted breadcrumbs (the Sicilian “parmigiano”) and fresh herbs\, rolled then skewered. Cooked in a fresh cherry tomato sauce and served with crusty sourdough bread. \nInsalata di Finocchio e Arance\nFresh crispy fennel shaved thin and tossed with orange segments\, good olive oil and sea salt. Simple. \nCannoli\nNo Sicilian meal would be complete without a cannolo to finish it off. Crispy pastry shells filled with sweetened fresh ricotta and crushed pistachio. \n$60 +HST \n—– \nNicole Di Nardo is a holistic nutritionist and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and caters at wellness retreats all around Ontario.  |  nicoledinardonutrition.com \n\n\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/cucina-povera-sicilian-cuisine-with-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
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