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DTSTART;TZID=America/Toronto:20250413T120000
DTEND;TZID=America/Toronto:20250413T143000
DTSTAMP:20260608T083836
CREATED:20250317T191941Z
LAST-MODIFIED:20250317T192041Z
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SUMMARY:COOKING CLASS: Afghan Mantoo & Ashak Dumplings by Frishta Ghafoori
DESCRIPTION:For more than two millennia\, Afghanistan has been a place where important trade routes between India\, China\, the Middle East and Europe have converged. Marco Polo crossed the country en route to China; Arab travellers and the British passed through on their way to India. A rich culture took hold at this crossroads\, and with it a varied cuisine influenced by that of Persia\, India and Mongolia\, but with style all its own. \nThroughout Central Asia\, delicious dumplings of all kinds are a staple of the local cuisine. Mantoo (or Mantu) is a popular traditional Afghan dish consisting of steamed dumplings filled with spiced ground meat and onions\, or called Ashak when filled with a vegetarian leek filling. In Afghanistan they are served alongside split yellow lentils and a rich tomato gravy\, then topped with fresh yoghurt and mint sauce. \nJoin Frishta Ghafoori (along with her aunt Samia\, her family’s resident dumpling expert) as they show you the traditional way to make mantoo and ashak from scratch. You will learn the whole process\, from making and rolling the dough\, preparing the fillings and sauces. You’ll get to enjoy some delicious samples and take extras home to share along with all the recipes and your newly-honed dumpling making skills!\n—– \n \nFrishta Ghafoori\, is from Afghanistan; she is a full-time nursing student and a proud mother of an 11-year-old son.\n“Cooking is my passion—I love being in the kitchen\, creating delicious meals\, and enjoying good food. I also have a deep interest in learning about different cultures because I believe that food connects people in a special way. Through cooking and sharing meals\, I find joy in exploring traditions from around the world.” \n—– \n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on cooking classes & workshops.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-afghan-mantoo-ashak-dumplings-by-frishta-ghafoori/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20250413T120000
DTEND;TZID=America/Toronto:20250413T180000
DTSTAMP:20260608T083836
CREATED:20250307T211501Z
LAST-MODIFIED:20250307T211501Z
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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-10/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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DTSTART;TZID=America/Toronto:20250413T183000
DTEND;TZID=America/Toronto:20250413T210000
DTSTAMP:20260608T083836
CREATED:20250317T150432Z
LAST-MODIFIED:20250317T152128Z
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SUMMARY:SUPPER CLUB: Fat RICE by Rocheller Batuigas
DESCRIPTION:Fat RICE is a passion project of Rocheller Batuigas\, a way to explore his Filipino history and identity in the lens of growing up in Canada and the path he took as a chef in the city. Come join him on his journey through Filipino and Asian food as they try to (sometimes confusingly and hilariously) cowboy and finagle my way on what it means to be Canadian.\n—– \npasimula // beginning \nFat Kid Salad\nRocket\, with crunchy adobo corn nuts\, panutsa peanut brittle\, sweet mango\, sour pomelo\, shaved red onions\, and a sharp good local Gouda. Served with brown butter and calamansi vinaigrette. \nAn homage to the fat kid in all of us. A salad incorporating stories of my time in Canada working with great local ingredients and also (still) discovering my identity as a Filipino in Canada. Inspired by Chef Brad Long and my time at Evergreen Brickworks\, I incorporate greens\, grains\, nuts\, fruits\, and cheese with brown butter vinaigrette with calamansi\, creating a rich and unctuous dressing that binds everything together. \nBreaking Blood Dinuguan\nPork Blood Stew – pork blood\, vinegar\, ginger\, garlic\, chillies. Dip with puto rice cakes. \nDinuguan is a traditional Filipino stew made from pig’s blood with offals in a vinegar-based rich gravy with aromatics of ginger and garlic. Often served with sweet and spongy puto to dip into dark and rich gravy. Break “bread” with fluffy puto strewn in with gouda cheese and dip it in slightly spicy\, porky\, sour\, and rich dinuguan. \nsa gitna // in the middle \nCrispy & Crunchy Kare Kare\nCrispy pork belly\, garlic fried rice\, thick peanut sauce\, shrimp paste\, roasted eggplant\, long beans\, bok choy\, crushed peanuts and crispy garlic. \nA variation of a Filipino centuries-old recipe of braised meats (oxtails\, shank\, tripe\, pork hock\, etc.). My version is to make a bold and unctuous peanut sauce laced with the umami rich bagoong (fermented shrimp paste) with carefully cooked eggplant\, long beans\, and bok choy. Atop the sauce and vegetables\, we lay down crispy roasted pork belly to contrast the varying textures. A must is a side of more bagoong to add salt\, adjust the seasoning\, and bring additional complexity to the dish. \nChicken Inasal\nMarinated and grilled chicken\, garlic atchara pickles\, black pepper cucumber pickle\, chicken fat\, spicy vinegar \nChicken marinated in lemongrass\, garlic\, ginger\, chilies\, vinegar\, and brown sugar. Charred and served with garlic atchara pickles\, which are made from green papaya\, carrots\, and garlic\, as well as my mom’s simple black pepper cucumber pickle. Side of flavoured chicken fat with annatto and spicy vinegar. \nGarlic Fried Rice\nGarlic\, garlic\, and garlic \nShrimp Sinigang Brodo\nShrimp and Sour Tamarind Broth \nA clean broth made of tamarind and infused with shrimp. This version of sinigang is focused on the sabaw (broth)\, which is mouth puckeringly sour to cleanse your palate in between bites. \ntapus na // it’s over \nSticky Butter Toast with Saging Latik\nButter and coconut sugar toast served with saba bananas\, brown sugar\, coconut milk\, and rum sauce. Served with queso “dirty” ice cream and smoked Maldon salt. \nSticky buttered and sugared toast served atop saging latik saba bananas cooked in coconut milk\, sugar\, and rum. Finished with queso “dirty” ice cream\, which street vendors peddle handmade ice cream with varying flavours like ube\, mango\, and queso (cheese) in the Philippines.\n—– \nRocheller Batuigas has worked as a chef for nearly 15 years working under Brad Long at Evergreen Brickworks at Cafe Belong and as well as the current Executive Chef at York University Student Centre. Currently traveling around the city on his days off with his friends and partner as FAT RICE\, a hilarious group of people who love food and sharing those experiences at your next market or pop-up. @fatrice.to\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/supper-club-fat-rice-by-rocheller-batuigas/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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