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DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T143000
DTSTAMP:20260608T111228
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SUMMARY:COOKING CLASS: Maple Butter Tarts & Scones by Alan Zelcovitch
DESCRIPTION:Maple sap starts to run in mid-February\, so what better way to celebrate this quintessentially Canadian milestone than two delicious maple recipes: Maple Butter Tarts and Maple Scones. Let 20-year cookie biz veteran Alan Zelcovitch walk you through creating delicious maple syrup butter tarts — they are so much easier to make than you might imagine — and you may never want to buy another butter tart again! You will learn the secrets of a beautifully flaky crust\, and exactly how to make the perfect maple filling as well. As a bonus\, you’ll  be shown a great trick to easily remove them from the pan. Building on these pastry skills\, you’ll also get other make some fabulous Maple Scones as well. These flakey\, layered scones can be frozen in raw\, and baked off as you need them\, so you are always ready to enjoy freshest scones\, warm from the oven.\n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004. In the two decades since then\, he has amassed a wealth of knowledge and experience in cookie-making as well as other kinds of pastries and desserts. Five years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since.\n—– \n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-maple-time-maple-butter-tarts-scones-by-alan-zelcovitch-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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DTSTART;TZID=America/Toronto:20250316T120000
DTEND;TZID=America/Toronto:20250316T180000
DTSTAMP:20260608T111228
CREATED:20250122T160448Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nOne of The Depanneur’s most popular workshops!\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—– \n$159 +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. This 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@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-9/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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DTSTART;TZID=America/Toronto:20250316T180000
DTEND;TZID=America/Toronto:20250316T210000
DTSTAMP:20260608T111228
CREATED:20250221T183741Z
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SUMMARY:DIY Syrian Iftar with Rahaf Alakbani
DESCRIPTION:Our DIY Dinner Parties are a combination cooking class and dinner. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Syrian culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nRamadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Iftar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. But beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! \nThe Depanneur invites you to join us in the making and sharing of a traditional Syrian Iftar dinner\, prepared with love by Rahaf Alaakbani\, the talented cook and musician who helped The Dep establish Newcomer Kitchen in 2016. \nNote: Please keep in mind that no food or drink will be served until sunset (7:30pm)\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis red lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nMaqluba مقلوبة [chicken & beef]\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nS’fouf  صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio\, served with coffee or tea. \n—– \n$89 +HST\n—– \n\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca\n—– \nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. @thedepanneur
URL:https://dev.thedepanneur.ca/event/diy-iftar-with-rahaf-alakbani/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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