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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211112T180000
DTEND;TZID=America/Toronto:20211112T193000
DTSTAMP:20261103T055005
CREATED:20211105T225026Z
LAST-MODIFIED:20211112T033158Z
UID:128605-1636740000-1636745400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Sous le Soleil de Provence by Jean-Pierre Boué & Fatima Khlifi
DESCRIPTION:Pre-order online until THU Nov 11\, 10pm\nPick up on FRI Nov 12\, 6-7:30pm\nThe warm and sunny Southeastern region of Provençe evokes many of the most enticing ideas of France: the French Riviera\, fields of fragrant lavender\, beautiful Medieval cities like Avignon and bustling Mediterranean ports like Marseille. And then\, of course\, there’s the food; Provençal cuisine is famous for its bright colours and big flavours. Simple\, fresh ingredients\, gilded with a generous hand of herbs and olive oil bring Mediterranean sunshine to every bite. \nJean-Pierre\, a retired Parisien chef and restaurateur\, met Fatima through cooking classes and a shared love of Mediterranean cuisines. Tonight these friends collaborate to bring you a taste of the South of France.\n—— \nSoupe au Pistou\nA classic of Provençal cuisine\, this soup showcases the regions lovely seasonal vegetables like white beans\, carrots\, and zucchini. The soup is enriched with coquillette pasta (a smaller version of the familiar elbow macaroni) and crowned with a spoonful of pistou — a French cousin of Italian pesto\, made from garlic\, fresh basil\, and olive oil. \nPoulet à la Provençale\nThis French country dish features roast chicken pieces cooked with tomatoes\, garlic and olives\, infused with herbes de provençe\, the distinctive mix of dried rosemary\, marjoram\, savory\, basil and thyme that defines many Provençal dishes. Served with ratatouille\, the celebration of the Mediterranean garden; this colourful summer vegetable stew combines zucchini\, eggplant\, bell peppers\, and tomatoes with onions\, garlic\, olive oil\, and herbs\, along with a touch of ground coriander.\n–or–\nRatatouille aux Lentilles et Pomme de Terre Rôtie\nFor a hearty vegetarian dinner\, the traditional ratatouille is enriched with lentils and beans\, and served alongside garlic roasted potatoes \nBoth meals are served with a side of white rice. \nPomme Tatin\nA lighter version of the renowned Tarte Tatin\, a kind of apple upside-down cake made famous by the Tatin sisters. A wonderful example of French culinary magic\, a humble\, fresh apple transformed into a luscious\, golden\, buttery and deliciously caramelized delicacy.\n—— \nChicken\, Vegan\, or 1/2+1/2\nProvençal Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n—–\nJean-Pierre Boué is a Parisian soccer-lover living in Toronto since 1992. As a consultant for a high-end commercial kitchen equipment distributor\, he learned the art of fine French cuisine from many of the city’s best chefs. In 2010\, Jean-Pierre opened Lafayette\, his own French restaurant on Queen West. Now retired\, he loves gathering friends to indulge in fine French cooking and ingredients.\nFatima Khlifi grew up in Provençe\, just across the Mediterranean from her native Tunisa. An avid cook and instructor\, she is also a consultant for Thermomix\, a sophisticated\, state-of-the-art\, all-in-one kitchen appliance. Like Jean-Pierre\, she loves sharing old and new recipes with those around her. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sous-le-soleil-de-provence-by-jean-pierre-boue-fatima-khlifi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/chicken-with-ratatouille-80251-1-scaled.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211110T180000
DTEND;TZID=America/Toronto:20211110T193000
DTSTAMP:20261103T055005
CREATED:20211104T181853Z
LAST-MODIFIED:20220208T205817Z
UID:128573-1636567200-1636572600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Memories of Trinidad by Sheldon Holder
DESCRIPTION:Pre-order online until TUE Nov 9\, 10pm\nPick up on WED Nov 10\, 6-7:30pm\nOne of the central themes that has surfaced over the last decade of dinners at The Dep is the connection between food and memories\, both personal and collective. Culinary traditions embody memories of migration and diaspora\, portable seeds of culture and identity that people carry from place to place. \nEast Indians first arrived in the Caribbean the 1800’s\, and with them came their culinary heritage\, spices and techniques. Over time they merged with the African traditions of the enslaved populations — delicious food keep few borders —  and evolved into the distinct cuisines of the region. Even today many ingredients are still known by their Hindi names\, like aloo for potato\, dhal for yellow split peas\, and channa for chickpeas. \nThrough food and music Sheldon Holder connects to memories; of his mother’s kitchen\, and of cooking for friends and fellow artists and musicians at the innovative arts & culture space Alice Yard in Port of Spain\, Trinidad. Tonight he shares these memories with family and friends here in his new home of Toronto through his retelling of the flavours of Trinidad and Tobago.\n—— \nDhal Soup \nA warming split pea soup\, seasoned with garlic\, scallions\, thyme\, and rosemary. \nCurry Stewed Chicken\nCurry blends\, or masalas\, are themselves a condensation of complex culinary traditions\, with countless regional variations. This distinctly Trini version curried chicken gets its smoky\, caramel notes from browning sugar together with Trinbagonian ”Chief” brand curry powder\, then searing the chicken in the mix before a long\, slow braise.\n—or—\nChanna & Aloo\nA Trinidadian staple\, especially during Diwali when the islands’ many Hindus abstain from meat\, fish & eggs. A hearty mix of chickpeas and potatoes infused with curry spices\, enrobed in rich\, golden gravy. \nBoth meals come with Fry Bodi; Chinese long beans\, known in Trinidad as bodi\, sautéed with garlic\, fresh tomatoes\, and amchar masala\, a toasted spice blend of fenugreek\, black pepper\, coriander\, fennel\, cumin and brown mustard seeds often used in flavouring Indian pickles\, accompanied by saffron basmati rice\, and a side of organic greens. \nCoconut Sugar Cake\nA popular\, fudge-like sweet found in countless street markets and shops in Trinidad and Tobago\, often brown or white\, but also sometimes dyed a festive pink or green. Made rich with coconut and scented with almond essence\, it is sweet\, flaky and chewy all at once.\n—— \nChicken\, Vegan\, or 1/2+1/2\nTrinbagonian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30pm\n\n\n\n\n\n—–\nSheldon Holder is a musician\, a singer and a songwriter. He is the lead singer of the Toronto band Avenue for Outrage (AFO). He is also a Gestalt Psychotherapist in Training. Most of all Sheldon loves curry; specifically curry powder that is made in Trinidad and Tobago. \n  \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-memories-of-trinidad-by-sheldon-holder/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/trini-curry-chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211105T180000
DTEND;TZID=America/Toronto:20211105T193000
DTSTAMP:20261103T055005
CREATED:20211028T144109Z
LAST-MODIFIED:20211105T195845Z
UID:128480-1636135200-1636140600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Keşkek by Tuba Tunç
DESCRIPTION:Pre-order online until THU Nov 4\, 10pm\nPick up on FRI Nov 5\, 6-7:30pm\nWhat does it mean to have a culinary tradition? Here in Canada\, a very young country far removed from its agrarian roots\, there is little in the way of ’traditional’ foods that appears on most tables. But in Turkey\, where food\, culture\, land\, religion\, music and tradition have been dancing together for thousands of years\, one can find many examples of dishes that embody this deep and layered relationship. \nKeşkek is a traditional Turkish ceremonial dish of wheat and meat prepared in huge cauldrons for weddings and religious holidays. The wheat is washed with prayers the preceding day\, and then carried to a large stone mortar to be hulled\, accompanied by music from the davul drum and zurna double-reed pipe. The cooking is usually carried out outdoors: hulled wheat\, chunks of meat on the bone\, onions\, spices\, water and oil are added to the cauldrons and cooked all night. Towards noon\, the strongest of the village youth are called to beat the keşkek with wooden mallets\, while the crowd cheers and zurna players perform\, announcing the thickening of the stew with a specific melody. This dish\, and the rich history and culture embodied in it has been recognized as part of Unesco’s list of the Intangible Cultural Heritage of Humanity.\n(You can watch Unesco’s short video of the traditional ceremonial preparation here) \nWhile it is not possible to recreate this experience in its full splendour\, Chef Tuba Tunç uses it as an inspiration for this elegant fall menu\, evoking the flavours and memories entwined in her Turkish heritage.\n—— \nButternut Squash and Lentil Soup\nEvery Turkish kitchen has their own version of a lentil soup; this is Chef Tuba’s\, with a little fall sweetness from butternut squash\, a touch of warmth from biber salcasi (a quintessentially Turkish red pepper & tomato paste)\, along with turmeric\, thyme\, olive oil\, a touch of cumin. This velvety purée is garnished with paprika butter\, pumpkin seeds and croutons \nKeşkek\nA modern\, urban interpretation of the traditional keşkek\, this slow-cooked\, creamy dish sits somewhere between a risotto and a savoury porridge. Whole hulled wheat berries are cooked until very tender and finished with brown butter\, paprika\, and parmesan cheese\, an untraditional but delicious twist. It is topped with a small portion of tender\, slow-cooked beef\, braised with onions\, garlic\, tomato and herbs. \nAlso available #vegetarian with sautéed mushrooms with thyme and garlic. \nPoached Pears\nAn elegant dessert of fall pears\, cooked in sour cherry juice and marsala wine\, infused with cinnamon\, cloves and star anise\, and served with thick\, creamy pressed yogurt sweetened with vanilla and honey.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKeşkek Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30 PM\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-keskek-by-tuba-tunc/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Keskek.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211103T180000
DTEND;TZID=America/Toronto:20211103T193000
DTSTAMP:20261103T055005
CREATED:20211027T183219Z
LAST-MODIFIED:20211103T020047Z
UID:128449-1635962400-1635967800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bosnian Sarme by Ksenija Hotic
DESCRIPTION:Pre-order online until TUE Nov 2\, 10pm\nPick up on WED Nov 3\, 6-7:30pm\nBosanska kuhinja (Bosnian cuisine) is a balance between Western and Eastern influences; like much of the food of the Balkans\, it is closely related to Turkish/Ottoman and Mediterranean cuisines\, with some Central European influences. It is a place that is deeply rooted in its foodways\, with traditional dishes that have been made from the same recipes for hundreds of years. \nKsenija Hotic — “The Boz” as she is fondly know ’round these parts — and her family introduced this amazing cuisine to The Dep many years ago and has since become a kitchen regular and a customer favourite. In that time Ksenija has also blossomed as a talented food photographer\, including all the pictures for the forthcoming Depanneur Cookbook. \nPersonal Note: As someone of Romanian descent who grew up eating cabbage rolls\, I can tell you that these are the best I have ever tasted! —LEN\n—– \nTrahana (meat)\nTrahana is a traditional Bosnian soup with a deeply flavourful beef and a lamb broth enriched with tiny\, tangy\, hand-made dumpling-like noodles made from a fermented and dried mixture of grains & yogurt.\n–or–\nWild Mushroom Soup (vegetarian)\nA rustic\, creamy mushroom soup with a mix of wild\, dried and fresh mushrooms and herbs. \nSarme & Maslenica  (Beef & Lamb -or- Vegan)\nA classic dish across the Balkans\, Bosnian cabbage rolls (Sarme) are stuffed with a mix of ground and smoked meat\, rice and spices\, wrapped in cabbage leaves from whole heads of cabbage that have been patiently pickled by natural fermentation. They are slow-cooked in a tomato broth with smoked lamb bones\, and finished with a sizzling butter-based roux. These are served with wedges of maslenica\, a giant braided bread traditionally broken up at the table for sharing. \n#Vegan cabbage rolls also available\, stuffed with smoked tempeh\, tofu\, sweet potato\, mushrooms & rice. \nBaklava\nDelicate baked sweets made with thin\, buttery phyllo pastry\, walnuts and honey\, the Bosnian version is outrageously delicious. \nBeef & Lamb\, Vegetarian\, or 1/2+1/2\nBosnian Dinner — $48 for 2  •  $90 for 4 \nBONUS: Frozen Sarme\nMeat -or- Vegan | 4 for $24 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war\, moving many times until settling in Toronto. Her love of food lead her to European delis\, the Toronto Underground Market\, and over 30 events at the Depanneur as well as other food pop-up dinners around town. She currently works as a freelance photographer and food stylist in Toronto\, with several cookbooks under her belt and her own cookbook about Bosnian food in the works. \nksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bosnian-sarme-by-ksenija-hotic-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/SARME_BOSNIAN-COOKBOOK_KH_APR-2019-4-e1574199370900.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211029T180000
DTEND;TZID=America/Toronto:20211029T193000
DTSTAMP:20261103T055005
CREATED:20211021T184840Z
LAST-MODIFIED:20211029T020541Z
UID:128356-1635530400-1635535800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Enak Sekali by NaiNai
DESCRIPTION:Pre-order online until THU Oct 28\, 10pm\nPick up on FRI Oct 29\, 6-7:30pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian food boasts many unique flavours\, textures and ingredients that reward discovering. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes — you can be sure it will be enak sekali (very delicious)!\n—– \nGado Gado\nAn addictive Indonesian salad; deceptively simply\, infinitely variable\, always delicious. A mix of blanched vegetables like Siamese pumpkin\, sweet corn\, potato\, long bean\, cucumber\, and tofu\, dressed in a complex and spicy peanut sauce. \nBeef Rendang\nIn a 2011 online poll held by CNN International\, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Rendang is a style of curry-like stew popular in Sumatra and Malaysia\, characterized by a long\, slow cooking in coconut milk such that the sugars caramelize and the liquid largely evaporates\, making the sauce relatively dry\, almost like a confit. The spices used in rendang\, lemongrass\, garlic\, chili\, shallot\, ginger and galangal\, also have antimicrobial properties and serve as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions. Served with jasmine rice\, jackfruit curry\, mixed vegetable stir fry. \nAlso available #vegetarian\, with a tempeh & potato rending. \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nIndonesian Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRIDAY 6-7:30PM\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-enak-sekali-by-nainai/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/nai-nai-rendang_2-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211027T180000
DTEND;TZID=America/Toronto:20211027T193000
DTSTAMP:20261103T055005
CREATED:20211021T161601Z
LAST-MODIFIED:20211027T021249Z
UID:128336-1635357600-1635363000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dia de los Muertos by Erika Araujo
DESCRIPTION:Pre-order online until TUE Oct 26\, 10pm\nPick up on WED Oct 27\, 6-7:30pm\nDia de los Muertos (Day of the Dead) is a two-day festival that takes place every November 1 and 2. Although most strongly identified with Mexico\, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (November 1) and All Souls Day (November 2). Although trick-or-treating has become more common on Dia de los Muertos\, the holiday actually has nothing to do with Halloween\, which is a Northern European tradition. \nImagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honor them with laughter and joy.  \nJoin Chef Erika Araujo for a meal that welcomes you to celebrate the flavours and traditions of authentic Mexican cuisine.\n—– \nCreamy Chipotle Pumpkin Soup\nPerfect for fall\, this hearty soup features the sweetness of autumn pumpkins with the smoky heat of chipotle peppers\, studded with corn\, carrots\, and red bell peppers. \nMole Verde\nIn addition to the well-known\, dark\, chocolate-infused mole sauce from Oaxaca\, there are many other kinds of less common mole dishes such as mole verde\, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds\, green tomatillos\, green poblano chiles\, green onion\, radish leaves\, cilantro\, chard\, parsley\, and epazote. The result is a rich\, thick\, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice\, beans and fresh tortillas. \nAlso available #vegetarian with a mix of vegetables such as chayote\, calabacita (Mexican zucchini)\, and cauliflower. \nPan de Meurto\nPan de Muerto is an important part of the Day of the Dead\, and can be found at Mexican bakeries and supermarkets in the last few weeks of October. There are many regional variations; one might find it as a simple bun\, sometimes decorated with dough ‘bones’\, or shaped like figures of people\, animals\, or a crescent moon. It is typically a sweetened\, yeasted bread\, sometimes flavoured with orange\, anise\, or sprinkled with coloured sugar. \nBONUS! Frozen Tamales | 6 for $25\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde\, or Rajas: vegetarian tamales with cheese\, roasted jalapeño peppers and red salsa.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nDia de los Muertos Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nErika Araujo is a trained nurse from Mexico who discovered a passion for Mexican gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-dia-de-los-muertos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/mole-verde.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211022T180000
DTEND;TZID=America/Toronto:20211022T193000
DTSTAMP:20261103T055005
CREATED:20211016T224023Z
LAST-MODIFIED:20211022T022415Z
UID:128232-1634925600-1634931000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Flavours of Damascus by Syrian Sisters
DESCRIPTION:Pre-order online until THU Oct 21\, 10pm\nPick up on FRI Oct 22\, 6-7:30pm\nIn early 2016\, shortly after hundreds of Syrian refugee families arrived in Toronto\, The Depanneur reached out with an invitation to share our kitchen. From that small gesture of hospitality emerged Newcomer Kitchen\, which evolved into a nonprofit organization dedicated to creating social and economic opportunities for newcomer women while enriching the culinary landscape of our city. Now\, 5 years and thousands of meals later\, a small group of the original participants have teamed up to form their own catering business\, Syrian Sisters. Tonight’s menu features a selection of traditional Syrian dishes that were among my favourites from the Newcomer Kitchen project.\n——— \nMutabal Kousa ( متبل كوسا)\nA delicious meze dip that manages to be both light and rich at the same time. Lightly cooked shredded zucchini is mixed with tahini\, yogurt\, and garlic\, then garnished with parsley\, walnuts and olive oil. Served with crispy pita chips\, brushed with olive oil and dusted with thyme\, red pepper and sumac. \nOuzi  (أوزي)\nA decadent and luxurious meat pie from Damascus\, ouzi combines a filling of spiced halal ground beef\, short-grained “Egyptian” rice\, and green peas with almonds and cashews\, all wrapped in a buttery phyllo pastry shell and baked until crispy and golden. \nAlso available #vegetarian stuffed with spiced rice\, carrots\, peas and nuts. \nServed with Keyar bil Laban  (خيار باللبن)\nA traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful and refreshing salad. \nMahalabia مهلبية\nA delicate\, creamy milk pudding scented with mastic\, a aromatic resin popular in middle eastern desserts\, and garnished with crumbled pistachios.\n—– \nAlso available:\nHandmade balls of pressed yogurt cheese\, flavoured with mint and nigella seeds\, preserved in olive oil \nLabneh | 375ml jar | $12\n—– \nBeef\, Vegetarian or 1/2+1/2\nSyrian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS 6-7:30PM\nNewcomer Kitchen is a non-profit organization dedicated to creating economic and social opportunities for newcomer women in Toronto. @NewcomerKitchen \nSyrian Sisters is a group of seven women who came to Canada to find a new life. After meeting at Newcomer Kitchen we became great friends\, like a new family. We learned about how to start a food business. Now it was time to try out our wings and fly. We hope you enjoy our food. It is made with love and hope for a better future for us all. Thank you for supporting us. @syriansisterskitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-flavours-of-damascus-by-syrian-sisters/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/ouzi9.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211020T180000
DTEND;TZID=America/Toronto:20211020T193000
DTSTAMP:20261103T055005
CREATED:20211015T155020Z
LAST-MODIFIED:20211020T020425Z
UID:128212-1634752800-1634758200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mughlai Treasures by Nasir Zuberi
DESCRIPTION:Pre-order online until TUE Oct 19\, 10pm\nPick up on WED Oct 20\, 6-7:30pm\nThe cuisine of the Mughal Empire emerged from a combination of Turkic\, Persian\, Central Asian\, and Afghan influences that merged as Islamic culture spread eastward across the Indian continent in the 15-18th centuries. Fuelled by intercontinental trade along the Silk Road\, its legacy can be felt in the diverse and aromatic foods found throughout Pakistan today\, notably in their genenerous use of whole and freshly ground spices. Join Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n———– \nMix Plate Chaat\nChaats are a very popular street food in Pakistan and Northern India\, prepared in countless different styles. They are a unique melange of favours\, textures and colours: crunchy and tender\, tangy and spicy\, sweet and savoury\, all at once. This particular combination features tender chickpeas and boiled potato\, mixed with crunchy bits of puffed gram flour & yoghurt\, topped with diced tomatoes\, seasoned with distinctive chaat masala spice blend and a tangy-sweet tamarind chutni \nMurgh Do Piyaza \nAn old recipe beloved in Afghanistan and Pakistan\, and a favourite of the Mughal Emperors. It gets its name from the Persian for “two onions”\, referring to the generous amount of melted onions that sweeten the base of the sauce\, and the additional onions added later in the cooking. This Pakistani version features tender chicken braised in a mild\, rich onion and tomato gravy\, seasoned with fresh garlic & ginger\, fragrant whole garam masala spices\, roasted cumin & coriander\, and finished with fresh coriander.  \n–or– \nDhaba Dal Karahi \nA favourite of Pakistan’s countless dhabas (roadside restaurants) where it can be found bubbling away in the heavy\, round iron karahis (wok-like pots) from which it gets its name. Chana daal (split chickpeas) cooked with fresh tomatoes\, seasoned with Nasir’s personal\, fresh-ground spice blend including cumin\, turmeric\, and fenugreek\, garam masala and then finished with a sizzling tadka (temper) of ginger and caramelized fried onions.  \nBoth dishes are served with matar pulao\, a pilaf of basmati rice studded with green peas\, scented with cinnamon\, green cardamom and saffron.  \nSuji ki Barfi\nThis traditional dessert is a kind of rich fudge made with semolina and coconut enriched with sweet milk\, ghee (clarified butter) and almonds\, and infused with the heady aroma of cardamom.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPakistani Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30pm\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_bakes \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mughlai-treasures-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Murgh-Do-Piyaza-_banner-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211015T180000
DTEND;TZID=America/Toronto:20211015T193000
DTSTAMP:20261103T055005
CREATED:20211007T235505Z
LAST-MODIFIED:20211015T054529Z
UID:128082-1634320800-1634326200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Trini Chula Flavas by Avé Dinzey
DESCRIPTION:Pre-order online until THU Oct 14\, 10pm\nPick up on FRI Oct 15\, 6-7:30pm\nCaribbean flavours emerged from centuries of interaction between Carib\, Arawak\, African\, East Indian\, Chinese\, and European cultures. Each island\, with its own unique historical trajectory and individual culinary talents\, developed distinct specialities\, many of which are now beloved the world over. Nearly a decade ago Chef Avé Dinzey created Purple Hibiscus in Winnipeg’s French Quarter to pay homage to the culture\, people\, and history of the Caribbean\, and carry on the culinary traditions that have run in her family for generations. Now based in Toronto\, she offers a unique taste of the islands with an illustrious pedigree.\n—— \nAli’s Doubles\n“There’s Doubles\, and then there’s Ali’s Doubles!”\nAve’s grandparents and their siblings founded Ali’s Doubles in Princes Town in 1936\, a beloved food tradition born on the streets of Trinidad & Tobago. Legend has it that when brothers Asgar Ali and Ashraf Choat Ali were selling their baras (fried flatbreads) and  channa (curried chickpeas) — for 6¢! — from their converted bicycle\, hungry students would ask them to “double it up “ with an extra bara on top\, and the name “doubles“ stuck around ever since. Since then Ali’s Doubles have become an iconic street food tradition in T&T\, with generations of dedicated fans\, and even their own musical tributes. Based on Avé’s grandmother’s original recipes\, this is a very rare opportunity to enjoy real Ali’s Doubles right here in Toronto. Warm channa nestled between 2 baras\, topped with tamarind & coconut chutneys\, cucumber\, and hot peppa on the side. \nGeera Pork with Roasted Peppa Pumpkin Rice\nGenerations of islanders did their cooking on a chula\, also known as a fireside\, a wood-fired outdoor clay stove first introduced to Trinidad & Tobago in the late 1800s by indentured labourers from India. Choka is a cooking technique that involves fire-roasting\, traditionally done on a chula\, and remains symbolic of the flavours and memories of authentic home cooking.\nIn this classic island dish\, slow-cooked chunks of pork are infused with the aroma of geera\, (cumin)\, a legacy of the Indian influence in Trinidadian cuisine (that\, and it is also the second most popular spice in the world after black pepper!) It is served with a savoury rice cooked with choka sweet peppers\, pumpkin and coconut\, as well as Green Bean Créolé (with local and seasonal beans straight from the farm) cooked with choka tomatoes\, and Multani\, a spicy condiment of smashed choka hot peppers and veggies. \nAlso available #vegetarian\, with Geera Gandules (pigeon peas)\, a hearty legume with a subtle nutty flavour. \nSoursop Ice Cream\nSoursop\, also known as guanabana and graviola\, is a favourite fruit throughout the Caribbean; tangy\, fragrant and tropical\, it makes an exquisite ice cream.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nTrini Chula Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nAvé Dinzey was born in Princes Town\, Trinidad & Tobago and migrated to Toronto in the late 1970s. She retired from Air Canada\, where she worked as a Flight Attendant\, to pursue her passion for all things food with Purple Hibiscus. For the last 10 yrs Avé has enjoyed what she describes as a “crazy-delicious” culinary adventure\, with a restaurant\, doing pop-ups\, catering a variety of weddings and events\, as one of the haCHere Collective\, and in general being part of the very vibrant Winnipeg food scene. Having moved from Toronto to Winnipeg a couple decades ago\, she has recently returned to her hometown and is looking forward to bringing her flavas to you! @_purplehibiscus \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-trini-chula-flavas-by-ave-dinzey/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/ali-doubles-collage-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211013T180000
DTEND;TZID=America/Toronto:20211013T193000
DTSTAMP:20261103T055005
CREATED:20211008T020411Z
LAST-MODIFIED:20211013T021334Z
UID:128099-1634148000-1634153400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mauritian Legacy by Melanie Anthony
DESCRIPTION:Pre-order online until TUE Oct 12\, 10pm\nPick up on WED Oct 13\, 6-7:30pm\nMauritian cuisine embodies the values of this remote island nation: family\, community\, and a heritage told through stories and recipes. Situated in the Indian Ocean at the junction of old Spice Routes\, it blends diverse influences from Africa\, Asia and Europe. This menu by Melanie Anthony is inspired by legacy recipes from Chef Raginee\, a fellow Mauritian friend from the town of Quatre-Bornes where Chef Melanie is also from. These dishes showcase a combination of the tropical island’s best flavours: spicy and tangy\, creamy and sweet.\n—- \nSamoussa ek Baja\nPopular throughout Mauritius\, Samoussa ek Baja are often sold “so so” (piping hot) by food street hawkers on main street corners. Samoussa (the local version of the Indian samosa)\, is a triangular fried pastry of thin dough wrapped around a savoury filling of curried potatoes\, and a popular gajack (appetizer) at family dinners. Baja is is another fried treat in Mauritius\, made with besan (chickpea flour) mixed with wheat flour and deep-fried; they are both served with pima vert craze\, a green chilli sauce. \nRoti ek Cari Poule\nRoti\, thin\, hand-rolled flatbreads\, are an essential part of Mauritian cuisine; the secret lies in the multiple layers that keep it soft but creates bits of crispiness. Roti is best enjoyed to mop up a fragrant curry like Cari Poule (chicken curry)\, with pieces of chicken cooked with toasted curry massala (blend) imported directly from Mauritius\, to which fresh herbs\, tomatoes\, and potatoes are added to enrich the thick\, creamy sauce. \nAlso available vegetarian with Masala Gros Pois (lima beans)\, also a very popular dish on the island. \nBoth dishes are come with a crisp lettuce & cucumber side salad\, and tomato chutney. \nSagoo Mauricien\nCassava\, manioc\, and yuca all names for a hearty tuber that has been a staple ingredient in Mauritius since the time of colonization\, with enslaved people and indentured labourers preparing it many different ways\, both savoury and sweet. This very old recipe uses it two ways\, with soft chunks of cassava together with bouncy little sagoo (tapioca pearls)\, made from the starch extracted from the same plant\, cooked together in creamy coconut milk. \nEXTRAS\nHandmade samoussas available frozen; deep fry or bake in the oven and enjoy!\nSamoussa | 6 pieces | $6 \n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMauritian Legacy Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\n\n\nFrom an early age\, Melanie Anthony was her dad’s kitchen assistant and her mom’s food taster. She is inspired by her diverse\, multicultural upbringing on the tropical island of Mauritius and abiding love for different cuisines from around the world. She believes that food is the language of love and is thankful for all the legacy recipes that have been passed down to her including those inspired by her friend Raginee. Now based in Toronto\, Melanie is exploring many different culinary opportunities and designing recipes and blogging about them as Food is my BFF. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mauritian-legacy-by-melanie-anthony/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/10/Roti-ek-Cari-Poule_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211008T180000
DTEND;TZID=America/Toronto:20211008T193000
DTSTAMP:20261103T055005
CREATED:20210930T235847Z
LAST-MODIFIED:20211008T152811Z
UID:128001-1633716000-1633721400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Across India by Ketan Dongre
DESCRIPTION:Pre-order online until THU Oct 7\, 10pm\nPick up on FRI Oct 8\, 6-7:30pm\nDiscover the unique flavours of special regional dishes from across the Indian subcontinent presented with a contemporary twist\, showcasing Chef Ketan Dongre‘s Indian roots combined with his experience working in fine dining restaurants around the world. \n“The most exciting part about making these dishes is to introduce people to a variety of regional dishes from India that they might not get a chance to try unless they travel to India. I want to not only showcase unique regional dishes\, but also give them a modern and international touch in their presentations and plating.“ \n—– \nSplit Green Mung & Lemon Rassam\nA light split green mung soup\, with polished black gram\, and a tadka\, or temper of sizzling oil infused with mustard seeds\, green chilies\, ginger and curry leaves\, and finished with a splash of fresh lemon juice. \nKozi Vellai Kozhambu\nBone-in pieces of chicken\, marinated in yogurt infused with spices\, ginger and garlic\, then simmered with onion in coconut milk until tender.\n–or–\nGatte Ki Sabzee\nChickpea dumplings made with clarified butter\, carrom seeds (aka ajwain\, notable for its pronounced thyme-like flavour)\, cumin seeds\, fennel seeds\, turmeric and chili powder. They are first poached\, then fried\, before being simmered in a tangy sauce made with onion\, chilies and tomatoes. \nBoth dishes are served with steamed basmati rice tempered with clarified butter & cumin seeds\, as well as an Indian-style coleslaw of shredded cabbage\, onion and julienne carrots in a light\, creamy dressing\, along with fresh and spicy green chutney and a sweet date & tamarind chutney. \nRasabali\nGolden fried fritters of fresh milk curd\, like an Indian ricotta\, are mixed with semolina\, flour\, green cardamom and sugar\, soaked in a sweet saffron-infused milk reduction.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nIndian Regional Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED; PICK UP IS FRI 6-7:30PM\nKetan Dongre hails from Nagpur\, a small city in situated near the center of India. He became interested in cooking through his first job as a cook at The Grand Hyatt in Mumbai. Since then\, he has worked at O&B\, The Ritz Carlton\, and The St. Regis Hotel. IG: @091_indianfood  | 091indianfood.com \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-across-india-by-ketan-dongre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Ketan-_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211006T180000
DTEND;TZID=America/Toronto:20211006T200000
DTSTAMP:20261103T055005
CREATED:20210927T174236Z
LAST-MODIFIED:20211006T171604Z
UID:127892-1633543200-1633550400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Polish Thanksgiving by Maria Rozynska
DESCRIPTION:Pre-order online until TUE Oct 5\, 10pm\nPick up on WED Oct 6\, 6-7:30pm\nWhile Thanksgiving per se isn’t celebrated in Eastern Europe the way it is in North America\, most Northern countries have some type of celebration to mark the end of the farming season\, often aligned with the autumn equinox. Called Dożynki in Poland\, or Obzhynki in the Ukraine & Russia\, these feasts are an opportunity express gratitude and enjoy the bounty of the harvest. Maria Rozynska of Just Be Cooking shares some classic Polish dishes that embody this spirit of abundance and invite you to partake in this delicious celebration of fall. \nAnd if that wasn’t reason enough\, it is Pierogi Day on Friday October 8th\, so in addition to your hot\, fresh & ready-to-eat meal\,  you can also pick up packs of homemade frozen pierogi\, stuffed with potato & farmer’s cheese or mushroom & sauerkraut\, in either traditional and gluten-free recipes\, along with other delicious Polish treats for your Thanksgiving table.\n—– \nTraditional Borscht\nClassic ruby-red beet broth with bites of grated roasted beets\, made with a base of fermented kvass (imagine a kind of salty balsamic vinegar made from fermenting beet juice and rye bread)\, that adds complexity\, tang and remarkable health benefits. Served with pampushki\, soft\, freshly baked\, pull-apart wheat rolls. \nRoast Chicken with Mushroom Gravy & Red Currant Sauce\nOrganic local chicken leg quarters prepared the traditional Polish way: brined\, marinated\, buttered\, seasoned and baked to perfection. Comes with seasoned potatoes roasted in butter & olive oil\, luscious mushroom gravy and a sweet & tangy red currant sauce.\n–or–\nVegetarian Cabbage Rolls\nA Polish classic; cabbage leaves stuffed with a porcini mushroom & buckwheat filling\, baked in a mushroom and veg braise until meltingly tender. Comes with roasted potatoes\, mushroom gravy & red currant sauce. \nApple Sharlotka\nA traditional Eastern European apple cake\, with tart\, juicy apples tucked under a light vanilla-hinted cake\, dusted with icing sugar & cinnamon. \nEXTRAS!\nMade with love by Chef Maria\, these items are available frozen\, ready to heat & serve! Bring some Polish flare home for your Thanksgiving table! \nBorscht ~ 950ml ~ $15 \nPierogi ~ 15 pieces ~ $10\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nGluten Free Pierogi ~ 15 pieces ~ $15\nPotato & Farmers Cheese –or– Mushroom & Sauerkraut \nCabbage Rolls ~ 2 Large Portions ~ $12\nRice & Pork filling in fresh tomato sauce \nMushroom & Buckwheat filling in mushroom gravy \nPumpushki ~ 6 ~ $6 \n—– \nChicken\, Vegetarian or 1/2+1/2\nPolish Thanksgiving Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nOriginally from Warsaw\, Poland\, Maria Rozynska grew up amid great food and music. After a Masters Degree in Education\, and many years teaching History and English\, Maria rediscovered the joys of home cooking. Since 2010\, Maria has been sharing what she knows and loves about traditional Polish food and music\, hosting many cooking classes\, dinner parties & pop-ups across Toronto. Since opening her cultural cooking school\, Just Be Cooking\, in 2017\, Maria has hosted culinary & music events across the city with many fantastic chefs & musicians. Her goal has always been the same; get as many people around the table as possible for good food and good music to feed our soul. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-polish-thanksgiving-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/chicken-with-mushroom-sauce_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211001T180000
DTEND;TZID=America/Toronto:20211001T193000
DTSTAMP:20261103T055005
CREATED:20210925T220035Z
LAST-MODIFIED:20211001T021907Z
UID:127846-1633111200-1633116600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Anishinaabe Tacos by Chef Candace
DESCRIPTION:Pre-order online until THU Sep 30\, 10pm\nPick up on FRI Oct 1\, 6-7:30pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal and traditional foods and medicines\, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—– \nThree Sisters Soup\nThis hearty fall soup is centered around a mix of beans\, corn and squash — the “3 Sisters” — the three main agricultural crops of many First Nations in North America. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nIndian Tacos\nA delicious mashup of North American dishes — indigenous\, Mexican and colonial — that has become a powwow favourite and signature dish in the First Nations culinary renaissance. A fresh scone — a golden friend disc of wheat dough — is heaped with a thick\, meaty sauce of ground beef\, onions\, peppers\, tomatoes & spices\, and then topped with fresh lettuce\, tomatoes\, cheese\, salsa\, sour cream and green onions.  \nAlso available vegetarian with kidney bean chili sauce \nBerry Crumble\nJuicy Canadian berries topped with a golden\, buttery crumble of oats\, brown sugar\, and cinnamon. \nEXTRAS: \nStrawberry Drink | 350ml | $8\nAn exquisitely refreshing beverage made with organic honey\, water and strawberries. \nCedar Tea Kit | $25\nCedar is one of the four sacred medicines. Kits includes: 3 tea bags\, jar of organic maple syrup\, jar of organic honey\, honey dipper\, and instructions.\n—– \nBeef\, Vegetarian or 1/2+1/2\nAnishinaabe Taco Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-anishinaabe-tacos-by-chef-candace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/indian-taco_2-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210929T180000
DTEND;TZID=America/Toronto:20210929T193000
DTSTAMP:20261103T055006
CREATED:20210923T183513Z
LAST-MODIFIED:20210929T022200Z
UID:127814-1632938400-1632943800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indo-Persian by Romina Arya
DESCRIPTION:Pre-order online until TUE Sep 28\, 10pm\nPick up on WED Sep 29\, 6-7:30pm\nIndian and Persian cultures have been intertwined for centuries\, part of the migration of Islam Eastward through the Indian subcontinent\, culminating in the Mughal Empire of the 16-19th C. Persian was the official language of most Indian Muslim dynasties\, and was also the dominant aristocratic language of poetry and literature. Centuries of trade in spices\, ingredients and ideas are evident in the cuisines of both cultures\, and showcased in this Indo-Persian menu by Chef Romina Arya of Auth Foods.\n—– \nPapad with Mango Salsa & Ginger Broth (vegan)\nPapadams\, delicate baked crips of urad dal (black lentils)\, served with a mango & tomato salsa\, and a bracing\, cool ginger & lemongrass broth\, to awaken the palate and stimulate the appetite. \nIndo Persian Lamb Kofta\nTender kofta (lamb meatballs) seasoned with Iranian spices like fennel\, saffron and turmeric\, gently simmered in a tomato sauce\, served with loobia polo (a Persian green bean & tomato rice pilaf)\, creamy garlic labneh (thickened yogurt)\, heirloom tomato salad\, harissa (a spicy North African red pepper paste) -infused hummus\, and homemade naan dusted with za’atar (a Middle Eastern blend of thyme\, sesame seeds & spices). \nSouth Indian Green Plantain Kofta (vegan)\nGreen plantains show off their versatility\, seasoned with curry leaf\, cumin\, and chiles\, and simmered in tomato sauce. Served with aromatic basmati rice\, heirloom tomato salad\, harrissa hummus and za’atar naan. \nChocolate ”Salami“ (vegan)\nA popular Persian-Italian dessert\, a thick\, fudgey dough made with dark chocolate\, cocoa\, coconut oil and studded with pistachios\, rolled into a log and chilled; when sliced\, it resembles a salami. Served with candied strawberries.\n—– \nLamb\, Vegan\, or 1/2+1/2\nIndo-Persian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Romina Arya is originally from Iran and learned cooking from her family’s traditional Iranian and Lebanese recipes. She quickly started developing her own recipes and experimenting with flavours from all over the Middle East. She fell in love with authentic Indian cuisine after coming to Canada and has not stopped exploring dishes from all states of India. She recently started Auth Foods\, offering Indian chutneys and a variety of Indian and Middle Eastern catering services. @authofto \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indo-persian-by-romina-arya/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/auth-kofta_banner-scaled.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210924T180000
DTEND;TZID=America/Toronto:20210924T193000
DTSTAMP:20261103T055006
CREATED:20210917T204824Z
LAST-MODIFIED:20210924T020512Z
UID:127714-1632506400-1632511800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tunisia la Douce by Zeyneb and Fatima
DESCRIPTION:Pre-order online until THU Sep 23\, 10pm\nPick up on FRI Sep 24\, 6-7:30pm\nThe cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans\, Vandals\, Byzantines\, Arabs\, Spanish\, Turkish\, Italians (Sicilians)\, French\, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food\, and are excited to share this classic couscous\, a labour-intensive\, time-consuming dish often reserved for special occasions and big family gatherings.\n—– \nSlata Mfawra\nLiterally ”steamed salad“\, this is a kind of Mediterranean potato salad\, a mix of cubes of steamed potatoes\, carrots\, green beans and peas\, drizzled with olive oil and garnished with hard boiled eggs\, olives\, and parsley. \nTunisian Couscous (halal beef -or- vegetarian)\nProbably the best known dish of Berber origin\, popular throughout the Maghreb region of North Africa. Traditionally rolled and sifted by hand\, these tiny grains of semolina pasta were made from hard part of the durum grain that resisted the grinding of the millstone\, a skill recognized as part of UNESCO’s Intangible Cultural Heritage of Humanity. Though now available in supermarkets worldwide\, authentic\, light\, fluffy couscous still requires skillful preparation by steaming in a couscoussier\, a specialize 2-tiered pot that cooks the grains in the fragrant steam of the bubbling stew below. This Tunisian recipe features the couscous served with large chunks of zucchini\, carrot\, potato and onion simmered with chickpeas in a broth infused with caraway\, pepper and the complex heat of homemade harissa\, made from smoked\, sun-dried chiles. Served with or without cubes slow-cooked halal beef\, which has been braised separately. \nMakroud\nA delicious\, buttery date-filled semolina cookie cut into a characteristic diamond shape from which the name derives. The baked cookies are dipped in the a honey syrup scented with orange blossom water.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nTunisian Couscous Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tunisia-la-douce-by-zeyneb-and-fatima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/couscous-tunisien-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210922T180000
DTEND;TZID=America/Toronto:20210922T193000
DTSTAMP:20261103T055006
CREATED:20210917T193424Z
LAST-MODIFIED:20210922T025255Z
UID:127698-1632333600-1632339000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Greek Summer by Alissa Kondogiannis
DESCRIPTION:Pre-order online until TUE Sep 21\, 10pm\nPick up on WED Sep 22\, 6-7:30pm\nWith thousands of years of culinary tradition to draw from\, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!\n—– \nSpanakopita\nTraditional spinach and feta pie wrapped in phyllo dough; served with homemade tzatziki\, Greece’s justly famous thick yogurt\, cucumber and garlic dip. \nMoussaka\nOne of Greece’s best known meat dishes\, with variations found throughout the Eastern Mediterranean. Layers of luscious eggplant and savoury ground beef topped with a creamy bechamel sauce\, given a healthy twist with oat milk. \nAlso available vegetarian: just as satisfying as the original\, with a tasty mix of local seasonal produce: zucchini\, red pepper\, eggplant! \nGreek Carrot Salad\nSlender batons of fresh carrots\, marinated in and aromatic dressing of honey and thyme. \nKaridopita (Walnut cake)\nA very popular Greek dessert\, this moist cake is made with lots of walnuts and topped with a fragrant orange and brandy syrup.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nGreek Summer Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nAlthough Alissa Kondogiannis is best known for her challahs\, babkas and Friday-night Shabbat meals\, she has been making delicious Greek food since she began her cooking career in the kitchen of a Greek restaurant in Johannesburg in the early 90’s. Today\, you’ll find her running a small catering company in the north of the city and teaching challah and babka classes. Follow her on Instagram or Facebook @barnstarkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-greek-summer-by-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Alissa-Moussaka-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210917T180000
DTEND;TZID=America/Toronto:20210917T193000
DTSTAMP:20261103T055006
CREATED:20210910T182626Z
LAST-MODIFIED:20210917T033511Z
UID:127602-1631901600-1631907000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Tour de France by Dali Chehimi
DESCRIPTION:Pre-order online until THU Sep 16\, 10pm\nPick up on FRI Sep 17\, 6-7:30pm\nFrom the cool apple orchards of Normandy\, to sunny gardens of Provence\, take a culinary tour of France with long-time Dep favourite\, Chef Dali Chehimi. \n—– \nCrème Vichyssoise\nVichy\, in the Auvergne-Rhône-Alpes region of central France is home to one of the largest spas in France\, and its famous namesake water is exported around the world. It is also the namesake of vichyssoise\, a popular creamy leek & potato soup that is served hot in the cool months\, or chilled in the summer. It was popularized by Louis Diat\, head chef at the Hotel Ritz-Carlton who is said to have invented it in 1917\, inspired by a soup his grandmother used to make. \nPoulet à la Normande\nThe cool climate of Normandy\, in Northern France facing the English Channel\, is well suited for orchards\, making for great ciders and apple brandies. This luscious dish features whole chicken legs braised in Ontario craft cider and flambéed Calvados\, cooked with onions\, garlic\, and herbs\, and finished with cream\, dijon mustard\, and fried apples. Served with boiled potatoes with butter & parsley. \n–or– \nRatatouille \nThe warm sun of Provençe nourishes bountiful Mediterranean vegetables like peppers\, eggplants and zucchini\, the stars of this classic Provençal dish\, where they are gently stewed together in tomato sauce with olive oil and herbs. Served with crusty French baguette from local artisanal French bakers\, Patisserie27. \nMousse Au Chocolat\nA Parisian bistro classic\, rich dark chocolate transformed by butter\, cream and French culinary magic into a delicate yet decadent mousse.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nTour de France Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-tour-de-france-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/Chicken-Normand.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210915T180000
DTEND;TZID=America/Toronto:20210915T193000
DTSTAMP:20261103T055006
CREATED:20210909T225136Z
LAST-MODIFIED:20210915T020943Z
UID:127573-1631728800-1631734200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Mexican Independence Day by Erika Araujo
DESCRIPTION:Pre-order online until TUE Sep 14\, 10pm\nPick up on WED Sep 15\, 6-7:30pm\nThe story of Mexican independence from Spain is an epic saga that is commemorated on September 16\, the date a defrocked Catholic priest known as Father Hidalgo gave a rousing speech in the town of Dolores. It set in motion a decade-long revolution that would see him beheaded\, but ultimately Mexico freed from Spanish rule. \nBy 1821\, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held\, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season\, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce)\, and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red\, white\, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.\n—– \nSopa de Fideos\nA classic Mexican comfort food; thin\, short vermicelli noodles\, often lightly toasted\, are cooked in a light\, tomato-infused broth. \nChiles en Nogada\nSometimes referred to as the “national dish” of Mexico\, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted\, skinned and de-seeded before being stuffed with picadillo\, a mixture of ground beef\, onions spices\, and dried fruit. It is then covered in a rich\, creamy white walnut-based sauce\, and finished with a garnish of pomegranate seeds and parsley\, giving it the red\, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice. \nAlso available #vegetarian\, with a spiced BeyondMeat™ filling \nPastel De Elote\nThis delicately sweet\, buttery corn cake is made with a combination of masa & rice flour\, making it completely gluten-free. Baked in individual corn husk wrappers\, they are a lovely embodiment of Mexico’s great gift of corn to the world.\n—– \nBONUS! Frozen Tamales | 6 for $23\nTamales freeze beautifully\, and warm up perfectly in the microwave or steamer; a perfect\, wholesome\, quick & easy anytime snack. Choice of Pollo Verde: chicken with salsa verde\, or Rajas: vegetarian tamales with cheese\, roasted jalapeño peppers and red salsa.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nMexican Independence Day Dinner\nfor 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-mexican-independence-day-by-erika-araujo-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/chiles-en-nogada-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210910T180000
DTEND;TZID=America/Toronto:20210910T193000
DTSTAMP:20261103T055006
CREATED:20210823T183219Z
LAST-MODIFIED:20210910T021606Z
UID:127441-1631296800-1631302200@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Lebanese Rosto by Mary Freij
DESCRIPTION:Pre-order online until THU Sep 9\, 10pm\nPick up on FRI Sep 10\, 6-7:30pm\nSahtein — the ‘bon appetit’ of Lebanese/Syrian Arabic dialects — is an invitation to come and share this lovely meal of Middle Easter comfort foods\, prepared with love by Palestinian/Lebanese Chef Mary Freij\, formerly of The Dep’s popular Mazeh brunch.\n—– \nShorbat Adas\nA classic way to start a meal across the entire Levant (Southeastern Mediterranean region)\, this lemony puree of yellow lentils cooked with onions and cumin\, is topped with crispy fried pita bread. \nRosto\nA comforting meal of slow-cooked roast beef infused with garlic and allspice\, rosto is made in a lot of Middle Eastern homes to celebrate special occasions. Slices of roast beef are served with mashed potatoes\, a side of carrots\, onions & peas\, and served with a rich\, delicately spiced gravy. \nAlso available vegan: a chickpea and mushrooms ‘roast’ with spices like nutmeg\, cinnamon\, cumin\, all spice and sage \nUmm Ali\nA rich\, decadent Middle Eastern bread pudding made with puff pastry that is soaked in sweetened cream\, and topped with almonds and pistachios.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nMiddle Eastern Roast Beef Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED.\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. She is the founder of tastecapade.com – a one-stop shop for culinary experiences such as food tours\, cooking classes\, supper clubs and more. Also a passionate cook\, she has followed her passion to becoming a full time chef and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and re-imagined in creative ways.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-sahtein-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/08/Noua-veal-pot-roast-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210908T180000
DTEND;TZID=America/Toronto:20210908T193000
DTSTAMP:20261103T055006
CREATED:20210823T153027Z
LAST-MODIFIED:20210908T124301Z
UID:127417-1631124000-1631129400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Bajan Comfort by Shem Barker
DESCRIPTION:Pre-order online until TUE Sep 7\, 10pm\nPick up on WED Sep 8\, 6-7:30pm\nBajan cuisine naturally reflects it diverse history\, a mixture of African\, Portuguese\, Indian\, Irish\, Creole and British influences. While some dishes are tied closely to the island\, like flying fish\, others are more transportable\, giving Chef Shem Barker an opportunity to share some of delicious flavours of Barbadian home cooking with us here in Toronto.\n—– \nCarrot Broccoli Soup\nSmooth and healthy\, this creamy soup is packed with fresh vegetables\, and infused with garlic\, thyme\, onions\, and Shem’s special mix of herbs. \nChicken Pelau\nBajan pelau (or pilau) is but one manifestation of this family savoury one-pot meals that combine rice\, vegetables\, meat and spices. With the global spread of Islam in the 6th C. this method of cooking rice spread from India to Spain\, evolving into dishes like Spanish paella and Indian biryani. It made its way to the Caribbean with the influx of South Asian immigrants and labourers that travelled to all corners of the British empire\, and has long since become a beloved staple of Island life. Every island — maybe even every family — has their own take\, this Barbadian one featuring red kidney beans\, peppers\, okra and chicken.  \n–or– \nSaltfish & Rice Cookup\nOne of many quick and simple “cookups” that define classic Caribbean home cooking — savoury saltfish mixed with rice\, okra\, peppers\, thyme\, garlic & herbs. Saltfish (dried salted cod) was an essential staple that enabled transatlantic trade\, and big part of Canada’s relationship with the Caribbean. Canada would send down cod from the prolific fisheries of the East Coast\, and the ships would return with sugar\, spices\, molasses and rum.  \nBoth dishes come with a Cucumber\, Onion\, and Tomato Salad\nA simple\, cool fresh salad with some freshly squeezed lime juice and freshly chopped parsley is the prefect accompaniment.  \nCoconut Bread\nA sweet bread with grated coconut\, little bits of dried fruit and hint of nutmeg; a popular dessert for anytime snack.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nBajan Comfort Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nChef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute\, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style\, a cuisine inspired by the food\, festivals and culture of the Caribbean. For more information on Shem’s Kitchen\, follow him online at @shemkitchen4047
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-bajan-comfort-by-shem-barker/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/08/Trinidadian-Pealu-with-Chicken-and-Pigeon-Peas.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210730T180000
DTEND;TZID=America/Toronto:20210730T193000
DTSTAMP:20261103T055006
CREATED:20210724T134316Z
LAST-MODIFIED:20210730T015201Z
UID:127219-1627668000-1627673400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Nou Deyó by Marc Kusitor
DESCRIPTION:Pre-order online until THU Jul 29\, 10pm\nPick up on FRI Jul 30\, 6-7:30pm\nNou Deyó translates to ”we’re outside“ in Haitian Kreyole — a nod to the spirit of Caribana\, warm summer weather and slowly emerging after being in lockdown for so long. And what better way to celebrate than with this fabulous meal of traditional and not-so-traditional Haitian dishes prepared by Chef Marc Kusitor of ChopTime Catering.\n—— \nPâté Kodé \nThe Haitian cousin of the empanada is filled with a umami-rich mix of smokey salt-cured herring and sweet cabbage cooked down in butter and aromatics\, with a bit of the spicy and fruity kick of scotch bonnet in the background. \nGriot\nThe essential\, utterly addictive Haitian meat candy; chunks of pork shoulder are brined in a citrus and spice mix\, then slow-braised in an epis (classic Haitian blend of aromatics) -based stock until tender and juicy. The pieces are then deep fried just long enough to give them a crispy\, caramelized exterior before being tossed in a reduction of the flavourful braising liquid. Griot is paired with a tangy\, spicy pikliz (pickled cabbage salad) which cuts through the richness of the pork and refreshes the palate\, and the dish is rounded out with a confit of peppers and onions and diri kole\, the distinctively Haitian version of Caribbean rice and peas.\n–or–\nLegim Ak Sos Pwa\nA staple in Haiti\, this vegetable stew is made with creamy eggplant\, chayote squash\, zucchini\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. Paired with a silky black bean sauce\, white rice\, and crispy fried plantain\, it is a testament to the vibrant tradition of plant-based Afro-Caribbean cuisine. \nPineapple Parfait\nA ‘Tropical Tiramisu’ with a distinctly Haitian flavour; a cool summer dessert of caramelized pineapple cooked with warm spices like cinnamon\, nutmeg and ginger layered with a Haitian rhum-scented coconut pudding and vanilla wafer cookies\, topped with toasted coconut. \nBONUS: ChopTime All Purpose Kreyol Seasoning | 125ml | $8\nThe essence of Haitian cooking in a jar. Citrus zest\, clove and paprika are the stars of the show\, with a hint of smoky heat. This versatile dried spice blend enlivens everything from soups and marinades\, to griot and grilled vegetables. Sprinkle on steaks before grilling\, mix with oil for a fabulous marinade for chicken or veg\, add a dash to soups to bright\, warm finishing touch to whatever you’re making.\n—– \nPork\, Vegetarian\, or 1/2+1/2\nNou Deyó Haitian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30pm AT THE DEPANNEUR.\nChef Marc Kusitor graduated from George Brown’s culinary program 8 years ago\, and became interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine. He combines restaurant technique with family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. The same fundamental formula that filled his home — food = love — informs the catering and pop-up events that he pursues through his culinary startup\, ChopTime. IG: @choptimecatering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-nou-deyo-by-mac-kusitor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Haitian-Griot-Recipes.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210728T180000
DTEND;TZID=America/Toronto:20210728T193000
DTSTAMP:20261103T055006
CREATED:20210723T151122Z
LAST-MODIFIED:20210728T023504Z
UID:127090-1627495200-1627500600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Rock the Casbah by Joel Solish
DESCRIPTION:Pre-order online until TUE Jul 27\, 10pm\nPick up on WED Jul 28\, 6-7:30pm\nTaking inspiration from the flavours of the shuks of the Middle East\, Joel Solish — local food industry insider and man behind the popular Never Not Eating line of spice blends — presents a meal to evoke the sights and sounds of the bazaar. It is easy to imagine the hustle and bustle of narrow cobblestone streets and the scent of ancient spice vendors with this delicious mix of local ingredients and far away flavours.?\n—– \nIsraeli-Inspired Corn & Tomato Salad with Za’atar-marinated Feta\nSweet summer corn with a creamy labneh (pressed yogurt) and lime dressing\, with briny feta cheese in fused with Joel’s homemade za’atar\, a classic Middle Eastern spice blend redolent with sumac\, sesame seed\, and thyme. \nTahini & Honey Roast Chicken on Spicy Chickpeas\nTons of amazing flavours going on here: nutty sesame tahini and sweet honey glazed chicken lays a succulent foundation for Joel’s unique shawarma spice blend\, with hints of cumin\, cardamom\, cinnamon\, fennel\, clove\, and nutmeg. Served on a bed of spicy and smokey chickpeas studded with caramelized lemons\, red onion & dates.  \nAlso available vegetarian with roasted cauliflower.  \nMalabi \nThis luscious Israeli-style milk pudding is infused with tangy sumac\, and garnished with 7-Spiced pistachios.\n—– \nBONUS: Dep guests can purchase any of Joel’s signature Never Not Eating spice blends at $2 off the regular price! \nNever Not Eating Spice Blends | 100g jar | $12\nBaharat\, Chraime\, Lebanese 7 Spice\, Sumac S&P\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nRock The Casbah Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM AT THE DEPANNEUR.\nFrom a fascination with the cooking talents of his grandmothers to relationships with the best chefs and farmers in Ontario\, and abroad\, Joel Solish is a Tastemaker. Joel leverages relationships within our food system to connect people and make them hungry. With a focus on local sustainability and seasonal eating\, Joel is most often seen around the province on farms and in kitchens always trying to forward the good food movement. Professionally\, with over 20 years as an expert in marketing and reputation management in the hospitality and tourism markets\, Joel’s clients rely on him to get results. You can find him posting crave-worthy photos on his popular Instagram account: @foodie411. \n\n  \n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-rock-the-casbah-by-joel-solish/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/chicken-on-chickpeas_CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210723T180000
DTEND;TZID=America/Toronto:20210723T193000
DTSTAMP:20261103T055006
CREATED:20210716T193230Z
LAST-MODIFIED:20220711T143026Z
UID:126920-1627063200-1627068600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Anishinaabe Dinner by Chef Candace
DESCRIPTION:Pre-order online until THU Jul 22\, 10pm\nPick up on FRI Jul 23\, 6-7:30pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal and traditional foods and medicines\, like her Cedar Tea kits. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—- \nBerry Salad\nFresh ’dinosaur’ (lacinato) kale and leafy greens\, jewelled with summer strawberries\, blueberries and raspberries\, dressed with a vinaigrette of all-organic maple syrup\, olive oil\, balsamic vinegar & mustard.  \nVenison Stew\nA simple braise of organic local produce like squash\, potatoes\, carrots\, onions\, garlic\, fresh herbs grown nearby at Black Creek Community Farm\, together with dark and tender Ontario venison\, this stew offers a rare opportunity to get close to our terroir – the taste of the place where we live. \nAlso available vegetarian \nWild Rice with Cranberries \nWild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related)\, it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty\, organic\, wild rice is hand-harvested in Saskatchewan\, and cooked with cranberries for touch of sweetness.  \nMini Fry Bread \nA slightly sweet\, fried relative of bannock\, this child of the ‘five white gifts’ (flour\, salt\, sugar\, milk\, and lard)\, has become a favourite treat at powwows and other gatherings\, made even more tempting with a tangy and colourful fresh berry sauce and a sprinkling of icing sugar.\n—— \nEXTRAS: \nStrawberry Drink | 350ml | $8\nAn exquisitely refreshing summer beverage; organic honey\, water and strawberries.  \nWild Rice | 525g | $25\nVersatile\, nutritious and exceptionally tasty; a uniquely Canadian ingredient that supports Indigenous communities and traditional foodways.  \nCedar Tea Kit | $25\nCedar is one of the four sacred medicines. Kits includes: 3 tea bags\, jar of organic maple syrup\, jar of organic honey\, honey dipper\, and instructions.\n—– \nVenison\, Vegetarian or 1/2+1/2\nAnishinaabe Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30 PM\n\nNEW!  Can’t make it down? We’ll come to you! \nWe’re partnering with pkgPlace for $10 flat-rate delivery of Dep Pick-Up Dinners on WED & FRIs. \nDelivery by pkgPlace\n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-anishinaabe-dinner-by-chef-candace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210721T180000
DTEND;TZID=America/Toronto:20210721T193000
DTSTAMP:20261103T055006
CREATED:20210716T182127Z
LAST-MODIFIED:20210721T025631Z
UID:126900-1626890400-1626895800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Indo-Nigerian by Zobo
DESCRIPTION:Pre-order online until TUE Jul 20\, 10pm\nPick up on WED Jul 21\, 6-7:30pm\nChefs Romina Arya and Joy Aigbukor have come together to create Zobo\, a new Nigerian-Indian street food concept. Zobo combines Romina’s 10 years specializing in Middle Eastern and Indian food with Joy’s decade of experience in Nigerian and West African cuisines\, to offer a menu of authentic Nigerian and Indian dishes\, with a dash of Middle Eastern flavours. @zobotoronto\n—– \nAloo Meithi Puffs\nButtery baked puff pastry squares filled with potato and aromatic meithi (fenugreek) leaves\, seasoned selection of Indian spices; served with green chutney. \nBeef Suya with Jollof\nSlices of grilled prime beef chuck seasoned with Nigerian suya spice\, a savoury blend of warm spices and chili powder; served with classic West African jollof rice\, and a creamy corn & cabbage slaw.\n–or–\nVegan Curry Duo\nChana Masala: tender chickpeas slow cooked in spicy tomato gravy\, and Meithi Masala Sabzi: fenugreek leaves with moong dal (mung bean) spiced with a homemade masala (spice blend; note: contains peanuts). Served with saffron jeera (cumin) rice\, chapati whole wheat flatbreads\, kachumber salad of cucumber\, tomato and onion\, and and spicy-tart mango chili pickle. \nPuff Puffs\nA Nigerian street-food favourite; small yeasted dough balls\, deep fried until golden\, and garnished with hibiscus jam\, Nutella and caramel. \nBeef\, Vegetarian or 1/2+1/2\nIndo-Nigerian Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\n\nNEW!  Can’t make it down? We’ll come to you! \nWe’re partnering with pkgPlace for $10 flat-rate delivery of Dep Pick-Up Dinners on WED & FRIs. \nDelivery by pkgPlace\n\nChef Romina Arya is originally from Iran and learned cooking from her family’s traditional Iranian and Lebanese recipes. She quickly started developing her own recipes and experimenting with flavours from all over the Middle East. She fell in love with authentic Indian cuisine after coming to Canada and has not stopped exploring dishes from all states of India. She recently started Auth Foods\, offering Indian chutneys and  a variety of Indian and Middle Eastern catering services. \nChef Joy Aigbukor hails from Nigeria\, starting out as a little helper in her auntie and grandma’s traditional Nigerian kitchen. She moved towards professional dancing and music\, but never lost her love for cooking. Her company\, Abilawa Cooks\, cater events in across the GTA. @abilawacooks
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-indo-nigerian-by-zobo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/zobo_horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210716T180000
DTEND;TZID=America/Toronto:20210716T193000
DTSTAMP:20261103T055006
CREATED:20210709T160542Z
LAST-MODIFIED:20210716T020138Z
UID:126791-1626458400-1626463800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Washoku by Yasukazu Nakajima
DESCRIPTION:Pre-order online until THU Jul 15\, 10pm\nPick up on FRI Jul 16\, 6-7:30pm\nIn 2013\, Japanese cuisine — washoku — was added to the Unesco intangible heritage list. A dynamic thing\, rooted in centuries-long traditions\, it is constantly evolving and incorporating new ideas in an ongoing exchange with the world. Diverse influences flow in: French\, Chinese\, American — Japan now host the world’s highest concentration of 3-star Michelin restaurants — and flow outwards\, with dishes like sushi and ramen becoming hugely popular worldwide.\nChef Yasukazu Nakajima has been honing his craft for more than 18 years\, developing a personal style rooted in traditional Japanese home cooking. Tonight’s dinner showcases the delicious flavours and elegant aesthetics that have turned the cuisine of this small group of islands into a truly global phenomenon.\n—– \nZensai: Gomae\, Kinpira Gobo & Potato Salad\nA trio of vegetable dishes start off the meal; gomae\, blanched spinach\, dressed with miso\, mirin\, sweet soy sauce\, and finished with sesame seeds; kinpira gobo\, a traditional dish of finely julienned burdock root and carrots\, lightly sautéed in sesame oil and sweet soy sauce; an a smooth and creamy potato salad\, with cucumber\, onion\, boiled egg and mayo complements savoury dishes. \nSaikyo Miso Salmon Yaki\nSaikyo miso is a delicately flavoured pale white-yellow\, miso (fermented soya paste)\, lightly-salted and slightly sweet\, in which the fresh salmon is marinated for 12 hours before being pan-fried \nCalifornia Omusubi\nOmusubi\, and their cousins\, onigiri\, are simple rice balls flavoured with a variety of fillings and/or toppings\, and are as popular and common in Japan as sandwiches are here. This one takes its inspiration from the popular “California Roll” (a more recent sushi innovation\, originating in the late 70s/early 80’s in LA & Vancouver). Pan fried shrimp\, scallop\, surimi (imitation crab)\, cucumber\, cherry tomato with an olive oil & wasabi mayo dressing\, attractively arranged on a ball of sushi rice. \n–or– \nCrispy Tofu and Tomato Sauce\n3 pieces of crispy\, fried tofu\, dressed with a savoury tomato sauce seasoned with garlic miso\, nutmeg\, oregano\, and studded with pieces of shiitake mushroom and carrot. \nNegi Miso Omusubi\,\nPan fried eggplant\, shiitake\, green bean\, orange pepper\, with green onion miso sauce and chilli pepper on a garlic rice ball. \nBoth meals are accompanied by a delicious\, if less traditional\, side of pan-fried chickpeas with cherry tomatoes\, spinach\, garlic and cumin\, finished bit of red chilli pepper\, lemon and olive oil. \nJapanese Cream Cheese Pudding\nA delicate panna cotta of silky soy milk and rich cream cheese\, topped with tangy fresh kiwi and blueberry.\n—– \nSalmon/Seafood\, Vegetarian or 1/2+1/2\nJapanese Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM AT THE DEPANNEUR.\nChef Yasu is dedicated to home cooked Japanese food\, and a philosophy that good food inspires people and brings them together. Over 18+ years in the food industry he has worked on developing his own personal style\, including a signature deconstructed omusubi rice ball (aka onigiri) that he is excited to share with Toronto. You can check out his other delectable dishes on Instagram at @yasu_13725 \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-washoku-by-yasukazu-nakajima/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Nigi-miso-omusubi-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210714T080000
DTEND;TZID=America/Toronto:20210714T170000
DTSTAMP:20261103T055006
CREATED:20210709T174248Z
LAST-MODIFIED:20210710T015416Z
UID:126810-1626249600-1626282000@dev.thedepanneur.ca
SUMMARY:Taking a Day Off
DESCRIPTION:Invited to a cottage\, can’t say no. #YOLO \nWill be back for the Communal Picnic on THU & our fab Pick Up Dinner on FRI
URL:https://dev.thedepanneur.ca/event/closed-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210709T180000
DTEND;TZID=America/Toronto:20210709T193000
DTSTAMP:20261103T055006
CREATED:20210702T185307Z
LAST-MODIFIED:20210709T030034Z
UID:126648-1625853600-1625859000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Flavours of Pakistan by Nasir Zuberi
DESCRIPTION:Pre-order online until THU Jul 8\, 10pm\nPick up on FRI Jul 9\, 6-7:30pm\nJoin Chef Nasir Zuberi on a culinary journey that stretches across Pakistan’s culinary landscape from Karachi to Khyber. Inspired by his mother’s kitchen\, Nasir uses only fresh ingredients and homemade spice blends to bring you this unique menu of authentic Pakistani dishes rarely seen in Toronto.\n—– \nChana Papri Chaat\nChaats are a very popular street food in Pakistan and Northern India\, prepared in countless different styles. They are a unique melange of favours\, textures and colours: crunchy and tender\, tangy and spicy\, sweet and savoury\, all at once. This particular combination features soft chickpeas\, and crispy papri (fried wheat crackers)\, topped with diced fresh tomato & onion\, sprinkled with a distinctive chaat masala seasoning and chutni (a tangy-sweet tamarind sauce). \nMurgh Achari\nThis boneless chicken curry\, cooked in a onion & tomato base\, is seasoned with a special achari spice blend\, which is also widely used to flavour a different kinds of South Asian fruit and vegetable ‘pickle’ condiments. This combination of coarsely crushed fennel\, mustard\, nigella and fenugreek seeds adds it’s unique flavour to the curry.\n–or–\nAloo Bhaji Karahi \nThis Pakistani-style vegetable stir fry gets its name from the karahi\, the large\, heavy wok-like\, round iron pan it is traditionally cooked in. Green beans\, potatoes\, and peas are cooked with tomato and onion gravy\, seasoned with a blend of roasted cumin\, coriander\, nigella\, and mustard seeds. \nBoth dishes are served with aromatic basmati rice\, scented with cinnamon\, green cardamom and saffron\, along with a cucumber and mint yogurt raita. \nKhatai\nThese traditional cookies\, a kind of shortbread\, are very popular in Pakistan\, usually served with tea and as dessert. These delicate\, eggless cookies are enriched with almonds and ghee\, and scented with fragrant cardamom.\n—– \nChicken\, Vegetarian or 1/2+1/2\nPakistani Dinner for 2 $48 • for 4 $90 \nBONUS: Add a box of assorted homemade shortbread cookies (9)\, in 3 flavours: Tangerine\, Dates\, and Coffee $12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30 AT THE DEPANNEUR.\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and running his meals\, catering business\, Enze’s Meals. He has passion for food and traditional home-style recipes using fresh ingredients and homemade spices. IG @enzes_meals \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-flavours-of-pakistan-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/Achari-Chicken_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210707T180000
DTEND;TZID=America/Toronto:20210707T193000
DTSTAMP:20261103T055006
CREATED:20210702T173249Z
LAST-MODIFIED:20210707T020821Z
UID:126633-1625680800-1625686200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Hambaagu by Quinn Cruise
DESCRIPTION:Pre-order online until TUE Jul 6\, 10pm\nPick up on WED Jul 7\, 6-7:30pm\nHave you noticed that the Japanese have a particular knack for taking American ideas and giving them an Asian spin\, often improving them in the process? It worked for cars and electronics\, so why not hamburgers? Enter hambaagu; a Japanese take on the Salsbury/Hamburg steak. It’s the a perfect blend of two comfort food traditions\, and has since even managed to make its way back to the US in the guise of the Hawaiian loco moco. The Dep is delighted to welcome back Chef Quinn Cruise for a reprise of her iconic dish that debuted at The Dep back in 2013.\n—– \nHiyayakko\nA traditional Japanese summer dish of chilled fresh soft tofu\, with many variations. Quinn’s dish features a sesame seed and soy sauce dressing\, and a splash of colourful summer greens. \nHambaagu\nA uniquely Japanese take on the hamburger: a pan-fried seasoned patty of a ground beef & pork mix served over short grained rice\, topped with a sautée of mixed Asian mushrooms and a rich brown tonkatsu-style gravy\, served with a side of egg and stir fried veg.\nAlso available vegetarian: tofu tonkatsu (breaded cutlet)\, with mushroom gravy\, egg\, rice and veg stir fry \nStrawberry & Chèvre Romanoff\nFrench desserts have also become hugely popular in Japan. This classic variation on strawberries and cream features ripe local strawberries macerated in orange liqueur\, with tangy\, chèvre-infused whipped cream.\n—– \nBeef & Pork\, Vegetarian or 1/2+1/2\nHambaagu Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nIn 2012\, Quinn Cruise was the only deaf person to have graduated from the chefs program at George Brown College. Shortly after her internship in Shanghai she did a 6-month weekly residency at The Dep in 2013-14. She has since gone on to represent Canada at the International Deaf Chef 2015 competition in Copenhagen\, and graduate from the Food Science program at the University of Guelph. On the side\, Quinn runs an online jewellery supply store\, Argus Collection. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-hambaagu-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/07/hambaagu.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210702T180000
DTEND;TZID=America/Toronto:20210702T193000
DTSTAMP:20261103T055006
CREATED:20210625T150731Z
LAST-MODIFIED:20210702T023030Z
UID:126474-1625248800-1625254200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Asiatique by Greg Couillard
DESCRIPTION:Pre-order online until THU Jul 1\, 10pm\nPick up on FRI Jul 2\, 6-7:30pm\nChef Greg Couillard’s distinctive\, personal style of international fusion is somehow both immediately recognizable and completely unique. His deft hand with spices\, colours and textures elevates every dish he touches\, and the breadth and depth of his knowledge combines influences and ingredients in always surprising and innovative ways. Tonight’s menu mixes Japanese and Chinese flavours with French bistro classics for a delightful early summer dinner.\n—– \nFraponaise Beet Salad\nSweet\, earthy roasted beats tossed with crispy daikon and carrots in a light mirin and rice vinegar dressing. \nChinoiserie BBQ Roasted Chicken\nRoast chicken dinner gets a Chinese BBQ makeover with a char sui/hoisin/5 spice glaze — a touch of sweet and hint of heat.\n-or-\nSmoked Cheddar Summer Veggie Tian\nA colourful blend of early summer veggies – peppers\, zucchini\, edamame – baked with creamy eggs and smoked cheddar for a luscious gratin. \nBoth meals come with a fingerling potato salad\, fresh\, young potatoes in a Alsatian mustard shallot vinaigrette sprinkled with crispy sesame nori\, and a medley of early summer greens \nBrioche and Berries Summer Pudding\nButtery brioche soaks up the gorgeous purple juices of macerated berries for this exquisite summer dessert\, topped with brandy-spiked Chantilly cream.\n—– \nChicken\, Vegetarian or 1/2+1/2\nAsiatique Dinner for 2 $48 • for 4 $90 \nBONUS: Add a jar of Greg’s incredible Mango and Kumquat Chutney with green chili and cardamom for $10 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM AT THE DEPANNEUR.\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund — Too Hot? Too Bad! \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-asiatique-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/Hoisin-Roast-Chicken-21768-copy-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210630T180000
DTEND;TZID=America/Toronto:20210630T193000
DTSTAMP:20261103T055006
CREATED:20210625T140138Z
LAST-MODIFIED:20210630T020653Z
UID:126454-1625076000-1625081400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Nigerian Small Chops by Afrobeat Kitchen
DESCRIPTION:Pre-order online until TUE Jun 29\, 10pm\nPick up on WED Jun 30\, 6-7:30pm\nIn Nigeria\, finger foods are referred to as small chops\, and all different kinds can be found in the profusion of street stalls and market vendors. Chef Victor from Afrobeat Kitchen has put together a selection of delicious African-inspired snacks perfect for a Canada Day picnic.\n—– \nMeat Picnic Basket for 2\nSticky Suya wings (1lb)\nChicken wings tossed in suya\, a spicy Nigerian peanut-based seasoning. \nScotch Eggs (2)\nNot-quite-hard boiled egg encased in turmeric chicken sausage\, breaded and fried\, served on a bed of salad greens \nGreen Bean & Potato Salad\nTopped with a jammy egg and a spicy peanut-ginger-lime dressing \n–or– \nVegan Picnic Basket for 2\nCurried Lentil & Potato Samosas (6)\nCrispy fried pastry pockets stuffed with mild curried veg \nStuffed Tatashe Pepper\nGrilled Nigerian red peppers stuffed with guava membrillo\, cassava cheez + toasted pinenuts \nGreen Bean & Potato Salad\nTopped with grilled peppers & eggplant\,  and a spicy peanut-ginger-lime dressing \nBoth picnic baskets come with:\nShishito\nSmall\, thin-skinned green peppers\, pan-seared and dusted with tart hibiscus & spicy cayenne \nAta Din Din Pepper Sauce\nRich\, homemade hot sauce of slow-cooked chillies\, sweet peppers\, onions\, thyme\, ginger & garlic \nBoli\nRoasted sweet & savoury plantains topped with a peanut & chilli crumble\n—– \nChicken\, Vegan or 1/2+1/2 (avail. for 4 only)\nNigerian Small Chops Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM AT THE DEPANNEUR.\nAfrobeat Kitchen is Nigerian Chef Victor Uguweke’s exciting New African Eats pop-up food project\, a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas. Drawing from experiences at his family’s restaurants in Lagos to gastropub kitchens in the UK\, he offers a contemporary spin on African cooking with an emphasis on seasonal and local ingredients. Through music and food he is sharing his ‘faaji’ (the pleasure from having a good time) with Toronto. Connect with him @afrobeatkitchen \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-nigerian-small-chops-by-afrobeat-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/06/chicken-wings-suya-img-1-2-rotated-e1624629687114.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR