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TZID:America/Toronto
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DTSTART:20210314T070000
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DTSTART:20211107T060000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211008T180000
DTEND;TZID=America/Toronto:20211008T193000
DTSTAMP:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141542
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:20260921T141543
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:20260921T141543
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:20260921T141543
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210625T180000
DTEND;TZID=America/Toronto:20210625T193000
DTSTAMP:20260921T141543
CREATED:20210619T233058Z
LAST-MODIFIED:20210625T023359Z
UID:126368-1624644000-1624649400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Eritrean Highland Fare by Selam Teclu
DESCRIPTION:Pre-order online until THU Jun 24\, 10pm\nPick up on FRI Jun 25\, 6-7:30pm\nEritrea is an ancient\, complex and diverse society. Nine ethnic groups\, each with their own language\, inhabit ecosystems ranging from coastal Red Sea lowlands\, to fertile mountainous highlands\, arid desserts to sub-tropical rainforests\, each home to distinct ingredients and cuisines. Tonight’s dishes are inspired by those typical of the rural\, agrarian highland villages: predominantly plant-based and complexly spiced. Chef\, urban farmer and nutritionist Selam Teclu gives these traditional recipes a contemporary twist\, combining regional herbs and spices with local ingredients for a unique dining experience.\n——- \nBirsin\nA spicy Eritrean spread of red lentils\, enriched with a coconut-oil version of the spice-infused butter known as tegelese tesmi (or niter kibeh in Ethiopia)\, and finished with Eritrean wild basil; served with mini pitas. \nBamya Duba\nPumpkin and okra are the stars of this traditional village dish\, made with small cubes of lean\, grass-fed beef simmered with clarified butter\, a smoky & piquant berbere spice blend\, and rue\, an aromatic herb once popular in Mediterranean antiquity\, but now rarely used outside of East Africa and some parts of the Balkans. Served with whole grain teff taita (aka injera)\, a fermented sourdough flatbread; teff is a highly nutritious grain unique to the Horn of Africa and an important staple in Eritrea.\nAlso available vegan\, without beef. \nArugula and Mixed Spring Greens\nThe rich\, spicy stew is balanced against this fresh\, summery green salad with a creamy raspberry-dill vinaigrette. \nChocolate & Black Cardamon Teff Brownies\nMade with nutty\, gluten-free teff flour\, dates\, raw chocolate\, and coconut milk\, and spiced with black cardamon cultivated in the Eritrean highlands. \nBeef\, Vegan\, or 1/2+1/2\nEritrean Dinner for 2 $48 • for 4 $90 \nALSO AVAILABLE\nBirsin – Eritrean spicy red lentil dip | 125ml | $6\nSilsi – Eritrean spicy stew base: onions\, ginger & garlic cooked with berbere & vegan tesmi | 125ml | $6\nTesmi – Clarified butter infused with onion\, garlic\, turmeric and 14 Eritrean herbs | vegan -or- regular | 125ml | $12 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nSelam Teclu was born in Eritrea and immigrated to Canada at an early age. She currently lives in Toronto where she works as an Urban Farmer\, Registered Holistic Nutritionist (RHN)\, Holistic Chef\, Culinary Instructor and Writer. Selam is also part of Village Kanteen\, a catering project that aims to offer nutritious vegan and vegetarian African fusion cuisine made with ingredients that are sourced from the eclectic bounty of the village of Toronto. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-eritrean-highland-fare-by-selam-teclu/
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/lamb-stew-okra-pods-pumpkin.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210623T180000
DTEND;TZID=America/Toronto:20210623T193000
DTSTAMP:20260921T141543
CREATED:20210616T204420Z
LAST-MODIFIED:20210623T020655Z
UID:126105-1624471200-1624476600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Sucuk Kofte by Tuba Tunç
DESCRIPTION:Pre-order online until TUE Jun 22\, 10pm\nPick up on WED Jun 23\, 6-7:30pm\nThe true origin of the hamburger/meatball remains a mystery. The most likely candidate seems to be kofta\, a dish of minced meat\, typically fashioned into small cylinders\, balls or patties. It is believed to have originated with the Persians\, who passed it to the Arabs where it traveled along trade routes and then spread throughout the Ottoman Empire. Nearly every culture from India to Morocco has a myriad versions of kofta\, and these classic Turkish ones by Tuba Tunç\, are a testament to the enduring and universal appeal of a scrumptious little nuggets of grilled meat and spices.\n—– \nMercimekli Muska Boregi\nBorek is another local iteration of a global phenomenon – the savoury stuffed pastry. These triangular turnovers made with delicate yufka pastry are filled with delicious green lentil stuffing with onions\, parsley\, turmeric\, cumin\, and garnished with black nigella seeds. \nSucuk Kofte\nSlightly spicy\, these Turkish kofte are made with minced beef\, spiced with garlic\, cumin\, and paprika\, a blend of warm spices and bit of a milk-soaked bread panade to keep them tender and succulent.\n–or–\nFirin Mucver\nThis summery dish\, somewhere between a latke and a gratin\, is made with grated zucchini\, carrots and potato enlivened with a mix of mint\, basil\, dill and feta cheese\, baked in a tray and cut into thick slabs. (Contains eggs & flour) \nBoth meals come with buttery basmati rice\, a creamy haydari sauce of pressed yogurt\, garlic\, dill\, and olive oil\, and a colourful red cabbage salad with apples\, carrot\, and parsley\, in an olive oil\, lemon and apple cider vinaigrette. \nRevani\nA lemon-scented\, syrup-soaked semolina cake similar to Arabic basbousa or namoura\, served with whipped cream and seasonal berries.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKofte Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm\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\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kofte-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/2021/06/sucukkofte3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210618T180000
DTEND;TZID=America/Toronto:20210618T193000
DTSTAMP:20260921T141543
CREATED:20210610T192036Z
LAST-MODIFIED:20210618T015430Z
UID:125664-1624039200-1624044600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Beer-Infused BBQ Ribs by Francoise Briet
DESCRIPTION:Pre-order online until THU Jun 17\, 10pm\nPick up on FRI Jun 18\, 6-7:30pm\nA huge hit last year\, Chef Francoise Briet is back with another gourmet\, beer-infused Father’s Day-inspired menu! Francoise’s love for diverse and delicious local craft beers led her to create Malty and Hoppy Delicacy\, a company that uses Ontario craft beer to create small-batch jellies\, jams\, mustards and other beer-based artisanal products. Her passion for local beer can be found infused throughout all the delicious recipes in this menu. \n—— \nPork Ribs with Chocolate Stout BBQ Sauce\nRibs\, beer & BBQ are a pretty surefire combination for almost any Dad! A hearty full pound of tender\, slow-roasted pork ribs glazed with a savoury and complex BBQ sauce made with Wellington Chocolate Milk Stout. \n–or– \nMushroom Asparagus Quiche\nThis rich quiche is loaded with flavourful spring vegetables and a generous helping of nutty gruyere cheese. Fresh Ontario asparagus and aromatic leeks contrast earthy mushrooms in this classic French flavour combination. \nBoth meals come with buttery potatoes dressed with fresh herbs\, and a crisp\, refreshing garden salad with Francoise’s signature beer-infused French vinaigrette. \nCrispy Berry Cake\nA delightful summertime combination of flavours and textures; moist\, rich vanilla cake with tart and fruity mixed berries\, topped with a sweet\, crunchy crumble! \n+ SPECIAL FATHER’S DAY GIFTS!\nChef Francoise’s Malty and Hoppy Delicacy Beer Jellies are complex\, layered\, sweet\, tart & aromatic – the perfect companion for a charcuterie\, cheeses or grilled meats.\nScottish Beer Jelly (South River Brewery)  | $9\nPerfect with goat Brie\, Grey Owl\, and Alpine-style cow’s milk cheese like cave-aged Gruyere or Emmental \nImperial Russian Stout Beer Jelly (Wellington Brewery)  | $9\nExcellent with charcuterie and blue cheese or older\, firm cheeses. Amazing on your gourmet burger with blue cheese!\n—– \nPork\, Vegetarian\, or 1/2+1/2\nBeer & BBQ Dinner for 2 $48 • for 4 $90 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nFrancoise Briet is the former Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the area of metabolic nutrition.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-beer-infused-bbq-ribs-by-francoise-briet-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/2020/06/Ribs-Final-Feature-500x500-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210616T180000
DTEND;TZID=America/Toronto:20210616T193000
DTSTAMP:20260921T141543
CREATED:20210610T174836Z
LAST-MODIFIED:20210616T021328Z
UID:125649-1623866400-1623871800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: From Volta With Love by Marc Kusitor
DESCRIPTION:Pre-order online until TUE Jun 15\, 10pm\nPick up on WED Jun 16\, 6-7:30pm\nIn the heart of Ghana\, the White Volta and Black Volta rivers meet to form Lake Volta — where the construction of the Akosombo Dam in 1965 created the largest reservoir in the world — and the intersection of many overlapping ancient and modern West Africa cultures. Culinary exchange has been going on for centuries; okra\, cowpeas\, and rice migrating to North America with the enslaved\, corn\, tomatoes and chiles crossing back to become national staples. \nA continuation and evolution of that exchange\, this dinner is inspired by the traditional dishes from the Volta region in Northern Ghana\, brought to Canada by Marc Kusitor’s father\, and then reimagined by this talented young chef as part of his contemporary repertoire. \nHappy Father’s Day\, from Volta\, with love.\n—— \nGhanian Chop Salad\nMixed greens with pickled okra\, cherry tomato\, shaved carrots and onion\, with a coconut salad cream; a play on the typical salad you would receive with a meal at a chop bar (roadside restaurant) in Northern Ghana where okro (okra) is a staple. \nBlack Star Jollof \nJollof is the quintessential West African rice dish\, a spicy tomato-based pilaf that is the ancestor of American classics like Jambalaya and Hoppin’ John. This Ghanian-style jollof\, spiked with umami-packed African smoked crayfish powder\, is paired with tender beef stewed in tomato\, ginger\, African chilli peppers\, and various aromatics. The dish is garnished with a hard boiled egg\, a popular chop bar side dish\, given a Japanese ramen twist with a 24 hour brine marinade. \n–or– \nRed Red (v)\nA personal favourite of the chef\, and a staple street food from Ghana; black eyed peas cooked in the smoky\, bright red oil of the palm fruit\, along with tomatoes\, garlic\, ginger\, and scotch bonnet for a rich and spicy vegan stew. Served with sweet fried ripe plantains and steamed jasmine rice. \nKimBits\nEvery Canadian knows those infamous doughnut holes\, whose Ghanian cousins\, bofrot\, are an equally beloved street snack. These addictive little fried balls of dough are finished with a dusting of Kelewele spice blend — nutmeg\, clove\, ginger and black peppercorn — often used on fried ripe plantains in Ghana.\n—— \nBeef\, Vegetarian\, or 1/2+1/2\nGhanian Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\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-from-volta-with-love-by-marc-kusitor/
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/Marc-K-jollof.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210611T180000
DTEND;TZID=America/Toronto:20210611T193000
DTSTAMP:20260921T141543
CREATED:20210605T175131Z
LAST-MODIFIED:20210611T020854Z
UID:125564-1623434400-1623439800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Pancit Malabon by Hannah Grace Medalla
DESCRIPTION:Pre-order online until THU Jun 10\, 10pm\nPick up on FRI Jun 11\, 6-7:30pm\nAttend a big family gathering or fiesta in Malabon district of Manilla\, and you’ll very likely find a big bilao\, a round woven rattan platter\, piled high with pancit malabon\, a delicious noodle and seafood dish that is one of the specialities of the region. Considering that the Philippines is more than 13\,000 kms away\, it is probably a lot easier to get a taste of this delicious dish from one of our city’s many talented Filipino chefs\, like Hannah Grace Medalla.\n—- \nPuto\nThese white steamed wheat buns\, like their Chinese cousins\, bao\, are delicate and fluffy\, lightly sweet and fragrant\, only one of the many of sizes\, shapes\, colours\, and flavours of puto that complement a wide range of Filippino meals.  \nPancit Malabon\nThis classic dish is made with thick cornstarch noodles tossed in a red-orange sauce which gets its colour from achuette (annatto)\, and flavour from shrimp broth and luscious crab fat. It is topped with a mix of shrimp\, napa cabbage\, hardboiled eggs\, crumbled chicharron\, scallions and wedges of lime.\nAlso available #vegetarian with a turmeric-infused sauce\, topped with eggs and vegan ’scallops’ (king oyster mushrooms) \nCassava Cake\nThis rich\, creamy\, custard is made from a mix of evaporated and condensed milks thickened with eggs\, sugar\, coconut and grated cassava. Somewhere between a cheesecake and flan\, it has a rich\, toothsome texture and an inviting coconut and caramel aroma. \nShrimp\, Vegetarian\, or 1/2+1/2\nFilippino Pancit Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IN NOW CLOSED. PICKUP IS FRI 6-7:30PM\nHannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world\, a mix of travel\, family recipes and professional experiences.  Hannah arrived in Toronto in 2014\, studied Culinary Arts at George Brown College\, and developed her professional experience in the demanding kitchens of Casa Loma\, Marriott Hotel and The Ritz Carlton.\nFind out more at medalla.ca or follow @medallaprivatechef.catering \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-pancit-malabon-by-hannah-grace-medalla/
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/pancit-malabon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210609T180000
DTEND;TZID=America/Toronto:20210609T193000
DTSTAMP:20260921T141543
CREATED:20210604T231150Z
LAST-MODIFIED:20210609T021606Z
UID:125547-1623261600-1623267000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Kintsugi by Stuart Sakai
DESCRIPTION:Pre-order online until TUE Jun 8\, 10pm\nPick up on WED Jun 9\, 6-7:30pm\nKintsugi is a Japanese tradition of repairing broken pottery using lacquer mixed with powdered gold; as a philosophy\, it treats damage and repair as part of the integral history of an object\, its imperfections something to be celebrated rather than hidden. Creating familiar food in a foreign land can be similar\, filling the gaps and memories with a mix of creativity and available ingredients\, creating something new in the process.  \nStuart Sakai has a deep and abiding interest in traditional Japanese cuisine\, from fermenting his own pickles to delving into the myriad forms of sake. Tonight’s menu is a mix of very traditional elements\, some more modern interpretations\, and an idiosyncratic dish that from Stuart’s dad who forged his own Japanese-inspired comfort food from ingredients that could be found here.\n—— \nTsukemono\nLiterally “pickled things”\, tsukemono are Japanese preserved vegetables served as a drinking snack\, side dish\, garnish\, or even sometimes as a dedicated course as part of a Japanese tea ceremony. Stuart has long been fascinated by the astonishing range of Japanese pickles (in Japan there are entire stores dedicated to nothing but pickles)\, and makes these cucumber nukazuke pickles from scratch by quickly fermenting them in salted rice bran overnight. \nKinpira Gobo\nA very traditional dish\, kinpira (to sauté/simmer) gobo (burdock root) is made with a julienne of  of carrot and burdock root cooked with a lightly sweet blend of soy sauce\, sake\, and mirin\, and sprinkle of toasted sesame seeds.  \nTuna & Tofu\nThis family recipe is made from a mix of ingredients from different cultures\, typical of  immigrant cuisines that have to be resourceful with what is at their disposal. This dish sits somewhere between Japanese nikudofu (braised tofu) and Chinese mapo tofu with maybe a touch of Canadian tuna casserole in the mix. It features tuna\, silken tofu\, funyu (Chinese fermented tofu)\, shoyu\, ginger\, and a generous topping of green onions; served with short grain white rice.\nAlso available #vegan: braised tofu with a mix of mushrooms and vegetables  \nAmazake Rhubarb Parfait\nA mix of local and exotic\, modern and traditional\, this light and creamy parfait is based on amazake\, a sweet\, low-alcohol Japanese drink made from rice fermented with koji\, the same mold that produces miso\, soy sauce\, and sake. It is seasoned with lilac honey and strawberries macerated in a sake and ume (Japanese plum) syrup\, with a dollop of rhubarb jam and a buckwheat crumble for crunch.\n—— \nTuna\, Vegetarian\, or 1/2+1/2\nJapanese Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nStuart Sakai is the owner/operator of Sakai Bar – an intimate sake-focused restaurant with a focus on Japanese country cuisine through a contemporary lens.  He is a forth generation Japanese Canadian with 15 years of restaurant experience with a strong focus on Sake and many other interests that intersect with Japan crafts and country living. | @sakaibarto \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-kintsugi-by-stuart-sakai/
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/tuna-tofu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210604T180000
DTEND;TZID=America/Toronto:20210604T190000
DTSTAMP:20260921T141543
CREATED:20210529T140219Z
LAST-MODIFIED:20210604T041730Z
UID:125065-1622829600-1622833200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Saigon Seoul by An Nguyen
DESCRIPTION:Pre-order online until THU Jun 3\, 10pm\nPick up on FRI Jun 4\, 6-7:30pm\nIn the West it might be uncommon to think of Vietnam and Korea as sharing a common coastline\, but the millennias-long history of diverse Asian cultures and cuisines are connected in many ways\, carried to every corner of the world on the winds of diaspora. The longing for the flavours of her homeland led An Nguyen to dive into the pursuit of the perfect Banh Mi sandwich\, from the 100 attempts perfect her own baguettes\, to the homemade sauces and condiments that delicately balance the flavours. But delicious food always wanders\, so along the way she also discovered Korean dishes that evoked familiar food memories and became part of her new culinary project\, Saigon Meals.\n—– \nJjolmyeon (Spicy Korean Soba Salad)\nCold buckwheat noodles are a popular summer dish in Korea\, a distant relative of colourful Vietnamese vermicelli (bún) dishes. This cool noodle salad features crispy fried tofu nuggets\, along with shredded cabbage\, cucumber\, pickled daikon and carrot\, cilantro\, topped with green onion\, roasted sesame seeds and a spicy gochujang (Korean chilli paste) and mirin dressing. \nCrispy Pork Banh Mi \nThe sandwich that memories are made of; luscious crispy pork belly is the star\, but the details make all the difference. Homemade baguette buns get a slather of “egg butter”\, an intensely rich\, yolk-heavy mayonnaise\, and a salty-sweet homemade BBQ sauce with dark soy\, black bean\, and Chinese five spice. It’s then topped with fresh cucumber\, pickled carrot & daikon\, cilantro\, green onion and a sprinkle of crispy fried onions.\n-or-\nTofu Balls Banh Mi (vegan)\nCrispy tofu nuggets\, on a bun with vegan butter & mayo\, spicy eggplant pate\, homemade BBQ sauce\, fresh cucumber\, pickled carrot & daikon\, cilantro\, green onion\, and crispy fried onions. \nVietnamese Childhood Style Yogurt\nA firm and creamy sweet yogourt made from a mixture of fresh and condensed milk. A popular snack or dessert\, garnished with a bit of crunchy granola and a touch of fruit.\n—– \nPork\, Vegetarian or 1/2+1/2\nVietnamese Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR TONIGHT’S EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nAn Nguyen has been in Canada for two years\, and after working in a few food service jobs\, has decide to launch her own Vietnamese Street Food project\, Saigon Meals\, specializing in a variety of Banh Mi style sandwiches and sides. \nsaigonmeals.ca  | @saigonmeal \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-saigon-seoul-by-an-nguyen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/CRISPY-PORK-BANH-MI.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210602T180000
DTEND;TZID=America/Toronto:20210602T193000
DTSTAMP:20260921T141543
CREATED:20210528T011625Z
LAST-MODIFIED:20210602T021657Z
UID:125043-1622656800-1622662200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: It’s All Greek To Me by Peter Minaki
DESCRIPTION:Pre-order online until TUE Jun 1\, 10pm\nPick up on WED Jun 2\, 6-7:30pm\nI don’t think I’ve every met anyone as deeply passionate and evangelical about Greek food as Peter Minaki\, whether it is as a chef\, instructor\, tour guide\, or cookbook author. We’re happy to welcome him back to the Dep after a long absence to share some delicious dishes from Greece that also have a personal connection. \n“For as long as I can remember putting food in my mouth\, I’ve been eating stuffed peppers. This recipe comes from my mom\, who was taught by my grandmother and my mom’s aunts… all excellent cooks!” \n—– \nGigandes Plaki\nTheses extra large beans are a popular a Greek dish from Kastoria\, a regional capital in northwestern Macedonia. In this family recipe\, bay leaves\, parsley and dill infuse the tomato sauce in which the beans are baked until soft and creamy. Finished with a splash of nice olive oil\, and served with a bit of bread\, they are a wonderful example of the genius of traditional cuisines: humble ingredients transformed into an exquisite dish.  \nPiperies Gemista\nStuffed vegetables – in this case red peppers – can be found in virtually every cuisine around the Mediterranean. And for good reason: they are a delightful little self-contained meals with meat\, rice\, vegetables\, herbs and spices all combined. This Greek version\, also a family favourite\, uses thick potato wedges hold up the peppers while they cook\, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce.\nAlso available #vegetarian: stuffed with rice\, veggies and herbs. \nComes with Greek Spring Salad; light and fresh and all the delightful shades of green: romaine lettuce\, scallions and dill\, simple olive oil vinaigrette\, and crumbled Greek feta cheese. \nEkmek Kataifi \nA luscious dessert of crispy-sweet\, syrup-soaked kataifi (shredded phyllo pastry) layered with a thick semolina cream scented with mastiha (mastic\, an aromatic resin and thickener) and topped with whipped cream and crumbled pistachios.\n—— \nBeef\, Vegetarian or 1/2+1/2\nGreek Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS WED 6-7:30PM\nWhether it’s cooking up a storm for the Toronto Underground Market\, leading food tours or catering epic dinner parties\, cook\, author and teacher Peter Minaki puts his passion for authentic Greek cuisine front and centre. Visit his website\, kalofagas.ca\, for delicious Greek and Mediterranean recipes\, or check out his great cookbook\, Everything Mediterranean. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-its-all-greek-to-me-by-peter-minaki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/greek_stuffed_peppers_10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210528T180000
DTEND;TZID=America/Toronto:20210528T193000
DTSTAMP:20260921T141543
CREATED:20210521T152739Z
LAST-MODIFIED:20210527T180404Z
UID:124900-1622224800-1622230200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Dan Dan Mian by Leo Moncel
DESCRIPTION:Pre-order online until THU May 27\, 10pm\nPick up on FRI May 28\, 6-7:30pm\nDan Dan mian (noodles) – the name is an onomatopoeia for the clacking of bamboo shoulder poles once worn by street vendors in Sichuan province. Food writer and tour guide Leo Moncel recreates this robust\, intriguing dish that he fell in love with visiting Sichuan a decade ago.\n—– \nCucumber Salad\nOne of the most popular Chinese raw vegetable dishes\, this refreshing salad has a subtle garlic taste and alluring complexity from 3 year aged Zhenjiang (chinkiang) vinegar and sesame oil. Cilantro on the side. \nDan Dan Mian\nFresh wheat noodles tossed in a soy\, sesame and home-made chili oil sauce\, topped generously with mild ground pork and pickled mustard greens and garnished with lip-tingling Sichuan pepper and green onion. Blanched yu choy greens round out the dish.\nAlso available #vegan with shredded firm tofu \nMango Rice Pearls\nA simple dessert of contrasting textures – chewy rice and tapioca pearls with juicy mango pieces in a mango puree; chopped mint adds to the cooling effect.\n—– \nPork\, Vegan\, or 1/2+1/2\nDan Dan Dinner — $48 for 2  •  $90 for 4 \nLeo will donate 10% of his net profit to the Chinese Canadian National Council for Social Justice to further their essential work in combating racism. \nTHIS EVENT IS SOLD OUT. THANK YOU FOR YOUR SUPPORT!  \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM\nLeo Moncel is a freelance writer on food and the restaurant industry. He wrote and presented food tours for three years and has worked as a cook at The Stockyards and Terroni. Leo had the good fortune to visit Sichuan province in 2011. He likes British old man beers. @leomoncel \n\n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dan-dan-mian-by-leo-moncel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/Dan-Dan-Noodles_4-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210526T180000
DTEND;TZID=America/Toronto:20210526T193000
DTSTAMP:20260921T141543
CREATED:20210521T150357Z
LAST-MODIFIED:20210526T022350Z
UID:124880-1622052000-1622057400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Throwback by Cindy Fung & Neil Villasenor
DESCRIPTION:Pre-order online until TUE May 25\, 10pm\nPick up on WED May 26\, 6-7:30pm\nThe Dep has been a stop for many people on the long & winding road of being an independent food entrepreneur in Toronto. Some are dabblers or just passionate amateurs\, others are hardcore\, dedicated lifers that eat\, live and dream food. Long-time collaborators Cindy Fung\, and Neil Villasenor fall into this latter category. With a sophisticated pan-Asian fusion sensibility and half a dozen culinary projects on the go\, they are the kind of people that innovate and transform our city’s food scene. This dinner is a throwback to some elegant private pop-ups they hosted at The Dep ‘back in the day’\, now made public so everyone can get in on the fun.\n—— \nSpiced Carrot Fritter\nwith Sichuan Bernaise\, herb fennel salad\, garlic-bean vinaigrette\, crispy shallots\, sweet chili dip \nMiso Salmon\nwith coconut sweet potato\, jade greens\, pickled eggplant\, crispy polenta\, watermelon radish\n-or-\nCurried Cauliflower\nwith truffled mushroom medley\, chili-tofu crumble\, green goddess dressing\, lemon Yukon potato\, jewelled quinoa\, microgreens \nMango Mousse Cake\nwith rosewater-mint syrup\, mixed berries\n—– \nBONUS: goodies from some of the cool food projects they have on the go\nFrozen Dumplings (10) | $21\nPork Belly & Kimchi -or- Truffled Chicken \nChili Money Sauce (250 ml) | $10 \nDaydream Drinks | $5\nHemp-Adaptogen Sparkling Water\nBlueberry Chai\, Cucumber Lime\, or Peach Ginger\n—– \nSalmon\, Vegetarian or 1/2+1/2\nThrowback Dinner — $48 for 2  •  $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS WED 6-7:30PM\nChefs Cindy Fung & Neil Villasenor are the creative team behind innovative new lifestyle\, event\, and hospitality brands like Preserve Indulgence\, Pray Tell Bar\, Sixteen Ounce Prepared Meals\, and Caviar Citizen Inc.\n@preserveindulge @caviarcitizen @praytellbar @sixteenoz_ \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-throwback-by-cindy-fung-neil-villasenor-betty-chia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/05/cindy-fung-throwback-dinner-horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR