BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210730T180000
DTEND;TZID=America/Toronto:20210730T193000
DTSTAMP:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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:20260922T171650
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210602T180000
DTEND;TZID=America/Toronto:20210602T193000
DTSTAMP:20260922T171650
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:20260922T171650
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:20260922T171650
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210521T180000
DTEND;TZID=America/Toronto:20210521T193000
DTSTAMP:20260922T171650
CREATED:20210516T010140Z
LAST-MODIFIED:20210521T015915Z
UID:124656-1621620000-1621625400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Guyanese Oxtail Pepperpot by Eshwar Sarwan
DESCRIPTION:Pre-order online until WED May 20\, 10pm\nPick up on FRI May 21\, 6-7:30pm\nGuyana is a country of many identities. As the only country in South America where English is the first language\, a legacy of British colonial rule\, it often identifies mores closely to its Caribbean neighbours to the north. Like many ex-British colonies in the region\, the culture — and the cuisine — is a mix of many influences: indigenous peoples\, African slavery\, Indian & Chinese indentured labourers\, English institutions and the legacies of global trade. \nChef Eshwar “Chefwar” Sarwan creatively combines these inspirations to craft a cuisine rooted in Guyanese tradition\, inspired by the flavours of the Caribbean\, and elevated by his classically-trained French culinary technique.\n—– \nSaheena #vegan #GF\nThese crispy kale fritters are a take on the famous traditional Trinidadian street food commonly made with taro leaves. Seasoned kale is mixed in a savoury\,  yellow split pea & chickpea flour batter. Served with a Chefwar’s signature homemade Tamarind hot sauce. \nOxtail Pepperpot\nTraditional Guyanese pepperpot is usually reserved for special occasions because it take so long to cook\, and so is often eaten during the Christmas holiday season in Guyana. A long\, slow\, flavourful braise\, it is notable for its use of casareep (cassava molasses)\, a thick black sauce made from cassava root and local spices like cinnamon and cloves. In addition to adding a unique sweetness and rich\, dark colour\, it is considered to have tonic and antiseptic properties\, and also acts as a preservative. \nEshwar’s features oxtail\, slowly braised until meltingly tender and unctuous\, infused with garlic\, thyme\, Chef’s secret spices and touch of scotch bonnet pepper. Served with classic Caribbean rice & peas: black eye peas & long-grain rice cooked with coconut milk\, and colourful medley seasonal of steamed seasonal vegetables tossed in shallot & thyme butter. \n-or- \nCurry Eddoe & Eggplant #vegan #GF\nThe legacy of over a century of emigrant\, and often indentured\, Indian workers have made the spices and dishes of the subcontinent an integral part of the fabric of many Caribbean cultures. This vegetarian dish emerges from that tradition\, and showcases Chef Eshwar’s homemade garam masala spice blend. Eddoe (a root vegetable related to Taro root) and eggplant are braised in a coconut curry gravy\, with a hint of sweetness complimented by the warm spices. Served with a golden turmeric rice pilaf studded with carrots & red peppers\, homemade roasted garlic & herb naan\, and a colourful medley of steamed seasonal vegetables tossed with shallots & thyme. \nGuyanese Coconut Buns\nLanding somewhere in texture between tea biscuit and cookie\, this humble dessert is based on traditional ingredients\, such as freshly grated coconut and raisins\, but elevated with dark rum\, crystallized ginger\, and a blend of five spices.\n—– \nBeef\, Vegetarian or 1/2+1/2\nGuyanese Dinner — $48 for 2  •  $90 for 4 \nBONUS: Chefwars’ signature hot sauces and spice blends\nHot Sauces: Mango\, Tamarind\, or Triple Blend  |  5oz | $8\nSpice Blends: Jerk Rub\, Garam Masala\, or Tagine Blend  |  60g | $8 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30pm\n\nEshwar Sarwan is the grandson of the indentured labourers brought to Guyana from India. At the young age of eleven\, he migrated with his parents and six of his eight siblings to Canada. From a very young age\, Eshwar and his siblings worked alongside his mom whose food entrepreneur business that would support their family. By the time he graduated from high school\, it was apparent that a love of food was part of his DNA. \nAfter a successful career in Business Accounting\, Eshwar returned to his passion for food and secured his Chef’s papers from George Brown. His tenacity in the kitchen earned him the nickname “Chefwar”\, which became the name of his new catering enterprise and growing brand of hot sauces\, condiments\, and spice blends. Chefwar’s Kitchen features Caribbean-inspired flavours\, where Guyanese home cooking meets classical French techniques; all infused with an abiding passion for food. Discover his products and services chefwarskitchen.com or follow on FB & IG @chefwarskitchen. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-guyanese-oxtail-pepperpot-by-eshwar-sarwan-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/pepperpot-1.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210519T180000
DTEND;TZID=America/Toronto:20210519T193000
DTSTAMP:20260922T171650
CREATED:20210515T225214Z
LAST-MODIFIED:20210520T122057Z
UID:124634-1621447200-1621452600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Moroccan Chicken Tagine with Mushrooms by Hajar Jamaleddine
DESCRIPTION:Pre-order online until TUE May 18\, 10pm\nPick up on WED May 19\, 6-7:30pm\nMoroccan food is complex and layered\, influenced by centuries of interactions and exchanges with other cultures and nations; a mix of Berber\, Arabic\, Andalusian\, and Mediterranean cuisines melded with European and sub-Saharan influences.\nOne of the quintessential Moroccan dishes is the tagine\, a family of fragrant spiced stews traditionally prepared in the unique earthenware cooking vessel of the same name. For Hajar Jamaleddine\, the spices and aromas of a classic tagine is a connection to her family and culture that she is excited to share everywhere she travels.\n—– \nZa’alouk\nA richly flavoured Moroccan mezze (appetizer/side dish) made from a base of roasted eggplants and tomatoes\, seasoned with garlic\, cilantro\, olives\, preserved lemon\, and spices. \nChicken Tagine with Mushrooms\nThere are as many kinds of tagine as there are Moroccan cooks – each region\, each family\, each cook contributing their own unique combination of ingredients and flavours. Exquisite Moroccan saffron and turmeric give this chicken tagine a rich fragrance and beautiful golden color. Mushrooms add an earthy richness\, tomatoes sweetness and acidity\, mixing with the garlic\, cumin\, paprika\, and a touch of heat into a whole that is more than the sum of its parts.\nAlso available #vegetarian: zucchini\, carrots and potato tagine in a spiced tomato\, garlic and olive broth. \nServed with roasted potatoes seasoned with garlic\, Dijon mustard\, salt\, pepper\, olive oil and butter — a hint of French influence that has become part of Morocco’s history and culture. \nOrange Basbousa\nA distinct version of the popular Middle Eastern semolina cake infused with aroma of oranges.\n—– \nBONUS: Hajar has brought in a selection of authentic Moroccan culinary products for purchase at this event! \nChicken\, Vegetarian\, or 1/2+1/2\nMoroccan Dinner — $48 for 2 • $90 for 4 \n⬇️ ORDER BELOW ⬇️\n\n\nHajar Jamaleddine is the manager of Moroccan Way\, a new startup aimed at bringing the best of Moroccan handmade products to Canada. She’s a food lover and passionate cook who loves to share her know-how with others — because food speaks all languages. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-moroccan-chicken-tagine-with-mushrooms-by-hajar-jamaleddine/
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/Chicken-mushroom-tagine-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210514T180000
DTEND;TZID=America/Toronto:20210514T193000
DTSTAMP:20260922T171650
CREATED:20210508T145631Z
LAST-MODIFIED:20210514T011851Z
UID:124287-1621015200-1621020600@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Taste of Yemen by Najib Nasr
DESCRIPTION:Pre-order online until THU May 13\, 10pm\nPick up on FRI May 14\, 6-7:30pm\nYemen\, tucked away at the southern end of the Arabian Peninsula\, has been a trading state for thousands of years. With thousands of kilometres of coastline along the Red Sea and Gulf of Aden opening out in to the Arabian Sea and then the Indian Ocean\, it has been at the crossroads of crucial trading routes between the East and West. Many empires — Sabaean\, Arab\, Ethiopian\, Jewish\, Ottoman and British — have all left their mark. The modern Republic of Yemen\, the merger of the Yemen Arab Republic and the British protectorate of South Yemen\, is barely 30 years old\, but the culture and cuisine go back centuries. The food shares many characteristics with other Arabic and Middle Eastern cultures\, as well as Persian\, Turkish and Indian influences\, but is notable for its piquant spiciness and delicious\, homemade breads. Tonight Toronto Chef Najib Nasr\, inspired and encouraged by his friend Frishta (herself a Depanneur veteran)\, steps into The Dep kitchen to share some of these hard-to-find dishes.\n—– \nYemeni Shorba\nA hearty lentil soup with lots of capsicum peppers and caramelized onions\, richly spiced with Yemeni baharat (an Arabic 7-spice mixture) with notes of cinnamon and cardamom\, finished with fresh thyme. \nChicken Mandi\nMandi most traditionally refers to slow cooking meat\, most often whole lamb\, with rice and spices in a clay oven buried in the ground. This adaptation uses the distinctive Yemeni spice blend\, together with chicken and basmati rice which are baked together gently for several hours\, infusing everything with a rich aroma. The result is topped with caramelized onions and served with sahaweq\, thick\, spicy tomato-based hot sauce with mint\, caraway\, garlic\, olive oil and lots of cilantro.\n-or-\nFasulya\nAnother famous Yemeni dish\, a spicy cousin of Levantine foul\, it is made up of fava and kidney beans\, stewed with tomatoes\, cilantro and green chiles\, lightly mashed together and served with khobz al tawa\, a homemade buttery\, griddled flatbread seasoned with caraway seeds\, perfect for scooping up the rich beans. \nBoth dishes come with salata tahini\, a creamy salad of cucumber\, tomato\, red onion and green chili in a yogurt and tahini sauce. \nAreeka\nA traditional Yemeni dessert\, areeka is a thick pudding of mashed dates and crumbled bread that has been enriched with cream\, condensed milk\, and warm spices\, and topped with a drizzle of honey and a scattering of cashews.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nYemeni Dinner — $48 for 2 • $90 for 4 \nThis event is SOLD OUT. Thank you for your support. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nNajib Nasr is born and raised in Yemen\,\, and works as a full time chef at a Middle Eastern restaurant in Toronto. As much as he enjoys cooking\, discovering and creating new recipes\, his biggest inspiration is his mother whose recipes he loves to recreate. Najib is always excited to share authentic food from Yemen with his friends\, and now with The Depanneur. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-taste-of-yemen-by-najib-nasr/
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/mandi_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210512T180000
DTEND;TZID=America/Toronto:20210512T193000
DTSTAMP:20260922T171650
CREATED:20210507T003218Z
LAST-MODIFIED:20210511T194143Z
UID:124264-1620842400-1620847800@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Arroz con Pollo Panameño by Rossy Earle
DESCRIPTION:Pre-order online until TUE May 11\, 10pm\nPick up on WED May 12\, 6-7:30pm\nAt the crossroads of Latin American and Caribbean culture\, Panama’s cuisine is a both familiar yet distinctive. So too is this personal menu by Chef Rossy Earle\, a reflection of her Panamanian roots planted in Canadian soil. Tonight she shares a few dishes inspired by her favourites growing up\, presented with the skill and consideration of a contemporary professional chef and food stylist. \n“When I feel nostalgic about Panama\, these are some of the things that I like to make. The smells coming from my kitchen and the flavours make me immediately think of home.” \n—– \nCeviche de Mariscos\nCitrus & ale marinated fish and shellfish with onions\, garlic\, chilies\, parsley\, cilantro. Traditionally served in Panamá with soda crackers\nAlso available #vegetarian: Ceviche de Palmito & Coliflor (Hearts of Palm & Cauliflower Ceviche) \nArroz con Pollo\nThis traditional Panamanian chicken & rice gets its beautiful golden colour from the addition of achiote (annatto) to the sofrito base that the chicken is braised in. Tender rice\, tomatoes\, peppers\, sweet peas\, green olives and culantro round up the dish.\nAlso available #vegetarian: Arroz “Sin Pollo” pero con Más Vegetales (Rice without chicken but with more vegetables!) \nQuesillo de Mango Mousse\nIt’s mango season! This is a light and airy version of a Latin American-style cheese cake flan. But instead of being baked\, it’s whipped to mousse-like perfection and served on a brown butter Maria cookie crust and topped with mango caramel sauce.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nPanameño Dinner — $48 for 2 • $90 for 4 \nBONUS: Rossy’s Supicucú Diablo’s Fuego Hot Sauce  | 250ml $12\nChunky\, smokey\, garlicky and full of herbs and chilies\, this sauce is not just about heat but also about flavour\n—- \nThis event is SOLD OUT. Thank you for supporting this event. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30\nBorn and raised in Panama\, Rossy Earle prides herself in infusing Latin American flavours into whatever she creates\, making it her goal to bring some of her roots into Canadian food culture. Currently working as a freelance chef\, recipe developer and food stylist in Toronto\, she also has a line of hot sauces including the smoky Diablo’s Fuego hot sauce and it’s seasonal and sweeter — but not less spicy — sister sauce Diabla’s Kiss. On Instagram at @pancancooks
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-arroz-con-pollo-panameno-by-rossy-earle/
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/arroz-con-pollo-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210507T180000
DTEND;TZID=America/Toronto:20210507T193000
DTSTAMP:20260922T171650
CREATED:20210430T200216Z
LAST-MODIFIED:20210507T003515Z
UID:124148-1620410400-1620415800@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Crouching Tiger Mom\, Hidden Drag Queen by Greg Couillard
DESCRIPTION:Pre-order online until THU May 6\, 10pm\nPick up on FRI May 7\, 6-7:30pm\nThe opportunity to work with Chef Greg Couillard has been one of the tastiest rewards of The Depanneur; his distinctive\, personal style of international fusion is somehow both immediately recognizable and completely unique. Greg’s 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 he travels across China\, Japan and South East Asia for a spectacular pan-Asian feast just in time for Mother’s Day.\n—— \nHey Miki\, You’re So Fine\nA cool dish of miki noodles (fresh\, thick\, yellow egg noodles) tossed with snake beans (think extra-long green beans)\, spiced up with a Hunan-style black bean chili sauce\, and cooled down with a sesame creamy dressing. \nSo Sui Me\nPork tenderloin char sui (Chinese-style BBQ pork)\, in a honey-sweet\, five-spice glaze served with baby gai lan (Chinese broccoli) in garlic sauce\, over oyster mushroom brown fried rice.\nAvailable #vegetarian with smoked tofu char sui \nUncle David’s Japanese-style Cheesecake\nLight yet decadent mango jackfruit cheese cake squares.\n—— \nPork\, Vegetarian\, or 1/2+1/2\nTiger Mom Dinner — $48 for 2 • $90 for 4 \nBONUS: Greg’s 5-Spice Ginger Plum Chutney | 8oz jar | $9\nIf you have every tried Greg’s incredible chutneys\, you’ll know why they call him The Spicemeister. One of the tastiest things you’ll put in your mouth all year\, and a perfect Mother’s Day gift for any Red Hot Mama on your list. \nThis event is SOLD OUT!\nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS 6-7:30PM\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-crouching-tiger-mom-hidden-drag-queen-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/2021/04/char-siu-pork-7-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210505T180000
DTEND;TZID=America/Toronto:20210505T193000
DTSTAMP:20260922T171650
CREATED:20210429T222806Z
LAST-MODIFIED:20210505T020819Z
UID:124122-1620237600-1620243000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Syrian Dinner by Rahaf Alakbani
DESCRIPTION:Pre-order online until TUE May 4\, 10pm\nPick up on WED May 5\, 6-7:30pm\nIn early 2016\, The Dep extended an invitation to Rahaf Alkabani\, and her partner Esmaeel\, to bring a group of newly-arrived Syrian women to our kitchen to make and share some familiar food. From this small gesture of hospitality would evolve Newcomer Kitchen and the beginning of a delicious\, 3-year journey into the world of Syrian cuisine. Many things may have changed since then — Newcomer Kitchen has left The Dep to become its own non-profit organization\, Rahaf and Esmaeel have embarked on an even bigger adventure\, becoming parents to two beautiful children — but the food remains as delicious as ever. I’m delighted to invite Rahaf back to our kitchen for a dinner full of authentic Syrian flavours and warm memories.\n—– \nBaba Ganouj\nOne of the most famous and popular Middle Eastern mezze\, this is a smoky eggplant dip with yogurt\, tahini & garlic. The Syrian version is beautifully garnished with pomegranate molasses\, pomegranate seeds\, walnuts and parsley\, and served with fresh pita bread. \nBurgul Behommos \nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple in the Middle East. It is made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried (similar to ‘converted’ rice)\, a process that enhances its shelf life and nutritional profile. Burgul behommos is very old dish in Syria\, especially in the city of Lattakia where it is often made for family gatherings and celebrations. Chicken and chickpeas are boiled with pearl onions and spices and set aside. The burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken and butter-fried almonds.  \nAlso available #vegetarian\, with sautéed mushrooms\, spinach and a generous portion of chickpeas. \nServed with khyar belaban\, a cool and refreshing salad of cucumbers with yogurt\, garlic and mint. \nBasbousa \nA golden\, semolina-based cake that is soaked in an orange-blossom scented sugar syrup; the addition of yogurt and grated coconut gives it a rich\, macaroon-like quality.\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nSyrian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nRahaf Alakbani is from from Sweida City in Southern Syria. Prior to her arrival in Canada in 2016 with her husband Esmaeel Aboufakher\, they worked with various international organizations in Syria and Turkey as social workers and refugee advocates. A talented musician\, Rahaf helped establish CultureLink’s Nai Syrian Children’s Choir\, and is currently the founder and director of the Haneen Women Choir. In addition to her work for the Canadian Centre for Victims of Torture\, Rahaf has also worked as a translator and interpreter for research studies about food and integration among refugees. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-syrian-dinner-by-rahaf-alakbani/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/burgul-bi-hommos.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210430T180000
DTEND;TZID=America/Toronto:20210430T193000
DTSTAMP:20260922T171650
CREATED:20210423T200722Z
LAST-MODIFIED:20210430T021125Z
UID:124019-1619805600-1619811000@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Almost Romanian by Raluca Cojocariu
DESCRIPTION:Pre-order online until THU Apr 29\, 10pm\nPick up on FRI Apr 30\, 6-7:30pm\nRomanian cuisine\, like Romania itself\, is a combination of influences: Balkan\, Ottoman\, Austro-Hungarian all layered on top of a history stretching back to the Roman Empire from which it gets its name. Romanian emigre Raluca Cojocariu has pursued many diverse culinary interests\, personally and professionally\, but this menu is inspired by family and friends’ recipes; a personal collection of edible memories. But\, just like memories\, they have been shaped with a few personal twists here and there.\n—– \nMini Pie Duo: Leek & Feta and Sauerkraut & Dill\nLeeks are popular in traditional Romanian cooking\, eaten raw with salt and cured pork belly\, used in soups\, pies and stews. Sauerkraut pies (Varzari) are often prepared for Lent with the last of the homemade fermented cabbage. \nParjoale\nOversized\, juicy meatballs (more like chubby patties or torpedos)\, made with a mix of ground beef and pork\, carrots\, garlic\, onion and lots of fresh herbs\, and rolled in coarse corn grits before frying for a little extra crunch.\nAlso available #vegetarian: zucchini and cheese patties. \nServed with bulz\, a mamaliga (yellow corn polenta) cake cooked with milk and crumbled feta\, crisped in the oven and finished with a quail egg on top; plus smashed baked potatoes with butter and chopped parsley\, and sour cream\, garlic and parsley sauce on the side. \nTomato Juice Cake\nAn unusual dish with a mysterious history — and no\, it does not taste like tomatoes! Campbell’s lays claim to 2 versions that use its Cream of Tomato soup; a steamed Christmas pudding version from the 20’s and frosted cake that become popular in the 60’s. The acidity of the tomatoes helps activate the rising agents\, and give the cake an attractive russet color. It’s uncertain if these promotional recipes influenced this particular cake\, but the premise has come to be adopted as a component of this Romanian dessert. Layers of cake are interleaved with a lemony semolina (cream of wheat) custard and thick stripe of sour plum jam through the centre\, and the whole thing sets overnight. \nBeef & Pork\, Vegetarian\, or 1/2+1/2\nRomanian Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nRaluca Cojocariu is a chef and food entrepreneur. She travels to eat and learn new recipes. She loves farmer markets\, food stories and new ingredients. She completed her chef training at George Brown College and her most recent work experience includes the Distillery Events kitchen and her own catering project\, Aracataca.TO. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-almost-romanian-by-raluca-cojocariu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/parjoale-moldovenesti-11.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210428T180000
DTEND;TZID=America/Toronto:20210428T193000
DTSTAMP:20260922T171650
CREATED:20210423T160153Z
LAST-MODIFIED:20210428T034957Z
UID:123984-1619632800-1619638200@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Livin' la Vida Taco by Paola Solorzano
DESCRIPTION:Pre-order online until TUE Apr 27\, 10pm\nPick up on WED Apr 28\, 6-7:30pm\nIt’s been almost a decade since Paola Solorzano and Adriana Pelayo Rubio first started showcasing their amazing\, authentic Mexican food in Toronto. Starting out modestly in the Dep’s rental kitchen\, they did scores of food festivals\, pop-ups and drop-ins before setting up Santo Pecado Mexican Catering in its new home on St. Clair Ave. Since then their spectacular signature taco bars have graced many Toronto weddings & special events\, and I’m delighted to have them back at The Dep.\n—– \nAguachile Tostadas (shrimp -or- oyster mushroom)\nA DIY open-face crispy corn tostada slathered with creamy guacamole and topped with spicy lime-cured shrimp (or mushrooms) with cucumber\, red onion\, and jalapeño pepper. \nBaja Style Taco Trio (fish -or- cauliflower)\nA long-time Santo Pecado favourite; tastes like warm weather\, sandy beaches\, cold beer\, and good times. Crispy\, deep-fried fish (or cauliflower) nestled in fresh corn tortillas\, topped with Habanero Pineapple Salsa and Creamy Coleslaw. (3) \nMayan Chocolate Flan\nLuscious Mexican chocolate custard with a hint of cinnamon and clove\, and layer of burnt sugar caramel.\n—– \nFish\, Vegetarian\, or 1/2+1/2\nMenu is #GlutenFree\nTaco Dinner — $48 for 2 • $90 for 4 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\n  \nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. With her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful catering company specializing in authentic traditional Mexican dishes. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-livin-la-vida-taco-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/Santo-Pecado-fish-taco-e1619198248743.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210423T180000
DTEND;TZID=America/Toronto:20210423T193000
DTSTAMP:20260922T171650
CREATED:20210416T193503Z
LAST-MODIFIED:20210423T160404Z
UID:123818-1619200800-1619206200@dev.thedepanneur.ca
SUMMARY:PICK UP DINNER: Khaleeji - Flavours of the Arab Peninsula by Abeda Oturkar
DESCRIPTION:Pre-order online until THU Apr 22\, 10pm\nPick up on FRI Apr 23\, 6-7:30pm\nCountries of the Eastern Arabian Peninsula — United Arab Emirates\, Qatar\, Bahrain\, Kuwait\, and Oman — share a similar dialect of Arabic\, have similar customs and dress\, as well a distinctive style of cooking known as Khaleeji (“Gulf”) cuisine. As coastal dwellers with maritime trades like boat building\, fishing and pearl diving\, fish naturally figures prominently. But their participation in the lucrative global spice trade (and later\, oil) created a wealthy merchant class\, and an abundance of spices and other imports. Being largely desert\, the choice of other ingredients was limited\, and dependent on trade ships from India\, Iran\, and Zanzibar. Along those trade routes came South Asian and Persian culinary influences which infuses Khaleeji food with aromatic spices\, but is generally milder\, in keeping with the Mediterranean and Levantine cuisines to the North.\nAbeda Bihari Oturkar catered in Dubai for more than a decade\, gleaning insights into the unique culture and flavours of the Gulf States. As we are currently in the middle of Ramadan\, this meals is curated as a typical Iftar dinner that would be enjoyed at the end of the day to break the day-long fast.\n—– \nShorbat Asabnikh\nAn Iranian-inspired spinach soup with fresh herbs & vermicelli in a vegetable broth\, lightly flavoured with roasted cumin and garlic fried in butter. \nKoftat Alnikhi\nHalal ground beef and chickpea kofta (meatballs) in a savoury tamarind sauce. Similar to the shammi kebabs of India & Pakistan\, this version is mixed with caramelized onions\, sultanas\, fresh coriander\, and seasoned with baharat al khaleej\, a distinctive 7-spice mixture typical of the region.\nAlso available #vegetarian: sweet potato & chick-pea stuffed balls in a savoury tamarind sauce. \nServed with almoawas almutabaq\, a moist mung bean and rice pilaf\, a traditional Kuwaiti dish that’s akin to an Italian risotto or Indian khichri\, tempered with bay leaf\, cardamom and cinnamon; \nFaloudah\nChilled mango & agar-agar jelly\, a perfectly light\, refreshing treat after a long day of fasting in the hot desert.\n—– \nBeef\, Vegetarian\, or 1/2+1/2\nKhaleeji Dinner — $48 for 2 • $90 for 4 \nDue to the large volume of sales\, this event is SOLD OUT a bit early. Thanks again for your support! \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. Since 2016 she has been offering freelance catering services for office meetings\, seminars and conferences. Abeda also runs PaperSpree\, site that offers eco-friendly paper products and personal accessories. \n\n 
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-khaleeji-flavours-of-the-arab-peninsula-by-abeda-oturkar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/04/Koftat-Alnikhi-stuffed-meatballs-in-tamarind-sauce.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210421T180000
DTEND;TZID=America/Toronto:20210421T193000
DTSTAMP:20260922T171650
CREATED:20210414T174236Z
LAST-MODIFIED:20210421T020837Z
UID:123756-1619028000-1619033400@dev.thedepanneur.ca
SUMMARY:PICK-UP DINNER: Jamaican Me Hungry by Chef Billy Bass
DESCRIPTION:Pre-order online until TUE Apr 20\, 10pm\nPick up on WED Apr 21\, 6-7:30pm\nAfrican traditions\, Indian spices\, and tropical ingredients all go into making Jamaican food a culinary treasure that is beloved around the world. Chef Billy Bass brings his Caribbean roots to the table with this hearty meal of Jamaican-inspired recipes\, including his signature charcoal-grilled Jerk chicken.\n—– \nPumpkin Soup\nA hearty vegetable soup loaded with pumpkin and provisions — Caribbean staples like yam\, potatoes\, green banana & carrots — plus traditional\, hand-made dumplings known as spinners. (#vegan) \nJerk Chicken\nJerk remains one of the most loved and iconic of Jamaican dishes; a Jamaican spice blend for which every island cook has their own secret recipe. Billy’s authentic jerk chicken starts with a 24-hour marinade his homemade blend of smoked spices\, allspice\, molasses and scotch bonnet peppers before being grilled over hardwood charcoal.\nAlso available #vegan: medley of jerk-spiced roast vegetables with marinated firm tofu \nServed with pineapple coleslaw and classic Jamaican rice & peas: coconut rice and red kidney beans infused with aromatic thyme and a hint of pepper \nAnnie’s Sweet Potato Pudding \nCynthia “Annie” Billy spent her life perfecting this family heirloom recipe… Think the best pumpkin pie you’ve ever had\, with notes of ginger\, cinnamon & nutmeg. (contains eggs)\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nJamaican Jerk Dinner — $48 for 2 • $90 for 4 \nBONUS: Chef Billy’s Homemade Jerk Marinade 10 oz. bottle $10 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM\nAvery Billy — aka Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines. Keep tabs on his upcoming pop-up events on Instagram at @gb_hospitality_toronto or on Facebook.
URL:https://dev.thedepanneur.ca/event/pick-up-dinner-jamaican-me-hungry-by-chef-billy-bass-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Jerk-Chicken-and-Marinade-9-700x1050-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR