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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200913T180000
DTEND;TZID=America/Toronto:20200913T193000
DTSTAMP:20260611T160819
CREATED:20200828T145605Z
LAST-MODIFIED:20210615T170943Z
UID:119539-1600020000-1600025400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Fusion — Greg Couillard
DESCRIPTION:Pre-order online until FRI Sep 11\, 10pm\nPick up on SUN Sep 13\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nChef Greg Couillard is best known for his unique and eclectic mix of Caribbean\, Asian\, Latin\, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto\, opening eyes\, minds & palates to the incredible culinary diversity of our city.\n—– \nMulligatawny Soup\nMulligatawny (from the Tamil for “pepper broth”) was originally a lightly-spiced chicken soup crafted to appeal to the English colonialists in the era of the British Raj. Exported back to Britain with returning expats\, variations on this dish have since become a Commonwealth favourite from Australia to Scotland. Chef Greg’s version is vegetarian\, with brimming with seasonal vegetables\, red lentils and Ambrosia apples in a rich broth infused with Indian curry spices. \nMandalay Mango Salad\nEnglish Coleslaw meets Thai mango salad meets Indonesian Gado Gado… A summer bowl of crunchy cabbage\, shredded choy\, cucumber\, daikon\, cilantro and green onions\, topped with crispy shallots\, roasted peanuts and shredded coconut\, in a spicy tropical dressing made with Chef Greg’s No Refund Mango Mamba Hot Sauce. \nTrenchtown Jerk Bowl \nTrenchtown – the Jamaican neighbourhood that was the birthplace of Reggae and Bob Marley – inspires this modern take on classic Jerk Chicken\, with a sticky\, sweet & spicy glaze infused with thyme\, allspice\, and hot pepper. Served with coconut rice & peas\, and braised greens with yams. \nAlso available #vegetarian with seasonal vegetables in a curry coconut rundown. \nSticky Date Empire Cake\nDark & sticky “toffee pudding” — date cake glazed with a salted caramel sauce\n—– \nChicken\, Vegetarian or 1/2+1/2 \nGlobal Fusion Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SUNDAY\, 6-7:30PM AT THE BENTWAY\n\nIt would not be hyperbole to suggest that Greg Couillard 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\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE < \n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-fusion-greg-couillard/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/greg-c-jerk-bowl-copy-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200906T180000
DTEND;TZID=America/Toronto:20200906T193000
DTSTAMP:20260611T160819
CREATED:20200816T180242Z
LAST-MODIFIED:20210615T171001Z
UID:119287-1599415200-1599420600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexico — Erika Araujo
DESCRIPTION:Pre-order online until FRI Sep 4\, 10pm\nPick up on SUN Sep 6\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPuebla\, right in the heart of Mexico\, has a storied history. The territory has settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural history contemporaneous with ancient Egyptians. The city of Puebla was founded by the Spanish in 1531 to secure the trade route between Mexico City and the port of Veracruz\, and became a state after the Mexican War of Independence in the early 19th century. The victory of the Battle of Puebla is still celebrated on May 5 as a regional holiday\, which has since evolved into “Cinco De Mayo“\, a pan-Mexican cultural holiday in the United States. \nFrom the rich history of Puebla\, and borrowing from the nearby Veracruz and Mexico City\, comes this menu of classic Mexican dishes prepared by Chef Erika Araujo of Ixiim.\n—– \nCoctel de Camarones\nInspired by the big\, fresh seafood cocktails served from countless stalls near the ocean in Veracruz\, this refreshing chilled summer dish features sweet shrimps swimming in a tangy sea of tomato\, red onion\, cucumber\, jalapeño\, lime and garlic\, topped with avocado and served with classic saltine crackers. \nAlso available #vegetarian with cauliflower \nTinga de Pollo\nA classic recipe from Puebla; shredded chicken in a smoky\, spicy sauce of tomatoes\, onions and chipotle en adobo — whole ripe red jalapeño chiles that have been smoked and then preserved in vinegar with spices and salt. It is served in traditional Puebla fashion\, with crispy corn tostadas\, to be smeared with a smooth spread of frijoles (“refried’ beans)\, and garnished with a sprinkle of shredded lettuce\, crumbled cotija cheese and a drizzle of crema\, alongside Mexican rice flecked with a tomato sofrito. \nAlso available #vegetarian with a jamaica (hibiscus flower) and soya tinga. \nTorta de Tres Leches\nA popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk\, topped with whipped cream and fresh berries. \n\nChicken\, Vegetarian or 1/2+1/2\nMexican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP WILL BE 6-7:30PM AT THE BENTWAY\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexico-erika-araujo/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/chicken-tinga.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200830T180000
DTEND;TZID=America/Toronto:20200830T190000
DTSTAMP:20260611T160819
CREATED:20200811T010315Z
LAST-MODIFIED:20210615T171257Z
UID:119149-1598810400-1598814000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Philippines — Maria Polotan
DESCRIPTION:Pre-order online until FRI Aug 28\, 10pm\nPick up on SUN Aug 30\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Maria Polotan of Mama Linda’s has taken the fun culinary experience of kamayan\, and packed it up to go in a delicious meal showcasing the flavours and traditions of Filipino cuisine.\n—- \nEmpanaditas\nThese “little empanadas” are a favourite hand pie in the Philippines\, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin\, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic\, onion\, cilantro\, cumin and lime\, and served with a cilantro and Thai basil dipping sauce. \nMeat Kamayan (pork\, chicken\, fish)\nHumba — Fragrant pork belly marinated for 24 hours in garlic\, soy sauce (GF) coconut vinegar\, salted black beans\, miso\, bay leaves\, brown sugar and anise. Slowly baked for hours until fork tender. \nAdobo sa Gata  — chicken braised in garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nEscabeche — Fish cooked in oil and vinegar is an ancient technique for preparing fish so it can be preserved without refrigeration\, and remains popular in seaside communities. Fresh whole fish is lightly fried then marinated overnight in a sweet\, sour and tangy dressing made with vinegar\, orange juice\, garlic\, ginger\, chilies\, sweet peppers. \nGising-Gising — Green beans in spicy coconut milk sauce flavoured with garlic\, ginger\, onion\, lemon grass\, chilies\, fish sauce \nVegan Kamayan\nGinisang Mungo — Mung beans braised in onion\, garlic\, ginger and tomato sofrito \nAdobong Kangkong at Tokwa — Tofu and morning glory (aka water spinach) stir-fried in an adobo sauce of garlic\, coconut and sugarcane vinegars\, black pepper\, bay leaf\, and coconut milk. \nGinataang Langka — Thin slices of young jackfruit simmered in coconut milk sauce spiced with garlic\, ginger\, onion\, lemon grass and fresh turmeric. \nEnsaladang Ampalaya  — Young bitter melon\, radish & green onions in sweet-sour dressing of coconut sap vinegar\, muscovado sugar\, ginger and garlic \nAll Kamayan Dinners come with \nFresh white rice \nPinoy Salad — Steamed Asian veggies: Malabar spinach\, sweet potato greens\, eggplant\, & okra\, in a lime\, ginger\, garlic\, & honey dressing \nAcharang Papaya — A tangy pickle of green papaya\, carrot\, onion\, garlic\, & ginger \nMaja Blanca\nA delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch; a light dessert to end the perfect kamayan meal.\n—- \nMeat -or- Vegetarian\nFilipino Kamayan Picnic for 2 $59 • for 4 $109 • for 6 $159 \nNote: this meal is packaged in for 2 in a pizza box lined with banana leaves. We are unable to offer a mix of Meat & Vegetarian in a single order for 2\, but can offer 1/2 + 1/2 for orders of 4 only. \nORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS SUN 6-7:30PM AT THE BENTWAY.\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE < \n\n\n\n\n\n\n\n\n 
URL:https://dev.thedepanneur.ca/event/communal-picnic-phillipines-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/maria-kamayan-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200823T180000
DTEND;TZID=America/Toronto:20200823T190000
DTSTAMP:20260611T160819
CREATED:20200805T181429Z
LAST-MODIFIED:20210615T171235Z
UID:118956-1598205600-1598209200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Uguweke
DESCRIPTION:Pre-order online until FRI Aug 21\, 10pm\nPick up on SUN Aug 23\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nChef Victor Uguweke grew up in a restaurant family in Lagos\, and went on to work in kitchens here\, in London (UK)\, and Beijing. Now he is proudly reclaiming his culinary heritage with his latest project\, Afrobeat Kitchen\, a mash-up of authentic recipes from the motherland with flavours and techniques acquired around the world.\n—– \nPlantain Kelewele\nFried plantains tossed with fresh thyme\, cinnamon and chilli flakes\, served with an addictive spicy aioli dipping sauce \nParty Jollof\nSmoky\, spicy paella-style rice cooked in a sofrito base spiked with African aromatics like fragrant lemongrass\, umami-rich smoked crayfish (shiitake mushroom for vegetarian orders)\, and dawadawa (fermented locust beans)\, that adds a deep\, earthy\, almost chocolaty note. Served with Tribe Slaw — a cool cabbage\, carrot & fennel salad in a creamy & tangy dressing topped with sesame seeds. \nO.G. Ayilata Chicken\nChef Victor’s signature take on “peppered” chicken\, a West African favourite\, has chicken legs marinated for 48h in citrus\, ginger and cloves before roasting. \n–or– \nAkara Honey Bean Falafel (vegetarian)\nHoney Beans are a relative of black eyed peas\, but with a subtle sweetness that shines in these crispy fritters\, studded with shepherd peppers\, zucchini and corn. \nShayo Chocolate Cake\nLocal Indie Ale House Porter makes a decadent chocolate stout cake\, intensely flavourful\, airy and delicious. \n\nChicken\, Vegetarian or 1/2+1/2\nNigerian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING IS NOW CLOSED FOR THIS EVENT. PICKUP IS SUN 6-7PM AT THE BENTWAY\n\nAfrobeat Kitchen is Chef Victor Uguweke’s exciting new private chef/catering project. It is a mash-up of authentic recipes\, ingredients from the motherland\, diaspora dishes and global ideas that come together to reimagine a Modern African cuisine. Dancing in the kitchen is how he gets extra ‘faaji’ (the pleasure from having a good time) in all his food. As a family cook & dad of two\, his menus are also kid-tested for adventurous eaters. Connect with him @naked.sol.food \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-nigeria-victor-uguweke/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/08/jollof_2-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200823T180000
DTEND;TZID=America/Toronto:20200823T190000
DTSTAMP:20260611T160819
CREATED:20200725T203943Z
LAST-MODIFIED:20210615T171457Z
UID:118280-1598205600-1598209200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Nigeria — Victor Ugwueke
DESCRIPTION:Details coming soon…
URL:https://dev.thedepanneur.ca/event/communal-picnic-nigeria-victor-ugwueke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/chicken-jollof_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200816T180000
DTEND;TZID=America/Toronto:20200816T190000
DTSTAMP:20260611T160819
CREATED:20200731T183030Z
LAST-MODIFIED:20210615T171212Z
UID:118819-1597600800-1597604400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Indonesia — Elita Rocka
DESCRIPTION:Pre-order online until FRI Aug 14\, 10pm\nPick up on SUN Aug 16\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Javanese Chef Elita Rocka shares a few distinctive and authentic Indonesian recipes.\n—– \nSalad Mangga \nA cool\, refreshing mango salad with red onion\, bell pepper and cilantro dressing \nAyam Gulai –or– Tempe Tahu Gulai\nChicken thighs –or– a mix of tempeh and tofu cooked in a spicy gulai sauce\, a rich\, curry-like gravy popular in Sumatra. The multitude of spices slowly simmered in coconut milk — turmeric\, coriander\, black pepper\, galangal\, ginger\, chilli pepper\, shallot\, garlic\, fennel\, lemongrass\, cinnamon and caraway — speak to Indonesia’s centuries-old history in the spice trade. \nNasi Uduk\nFragrant Traditional Indonesian coconut rice — jasmine rice cooked in coconut milk with tropical aromatics like pandan leaf\, lemongrass\, and galangal — served with a garlicky stir-fry of shredded green cabbage\, carrots\, and green beans. \nJagung Bakar Pedas Manis \nGrilled corn on the cob\, Indonesian style\, lacquered with a spicy sweet chili sauce \nSingkong Lumer\nSweet cassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce\n—– \nChicken\, Vegetarian\, or 1/2+1/2\nIndonesian Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDER FOR THIS EVENT IS NOW CLOSED. PICKUP IS ON SUN 6-7PM AT THE BENTWAY.\n\nElita Rocka is a gifted chef and accomplished baker from Jakarta\, Indonesia. Blessed with a family of cooks\, she learned her craft from generations of chefs; her grandmother created a noodle restaurant in Central Jakarta that has been a local favourite for over 3 decades\, and now also owns a noodle factory in Indonesia. Her mother continued the restaurant business with Elita constantly at her hip\, always tasting everything her mother made. Those hands-on skills and indelible memories are the foundation from which Elita strives to create authentic Indonesian meals in her new Canadian home. \nNow\, Elita has become a food entrepreneur\, working full time with a vegan food project\, as well as catering for the Indonesian Consulate.. She was recently selected to be a participant in Kedai Indonesia\, a pop-up food event hosted by the consulate that brings together the very best in Indonesian food around Toronto. You can follow her on Instagram at padi.padi2019 and royce.cakes. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO\n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesia-elita-rocka/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/AYAM-GULAI-copy-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200809T180000
DTEND;TZID=America/Toronto:20200809T190000
DTSTAMP:20260611T160819
CREATED:20200725T203414Z
LAST-MODIFIED:20210615T171448Z
UID:118273-1596996000-1596999600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Spain — Jose Arato
DESCRIPTION:Pre-order online until FRI Aug 7\, 10pm\nPick up on SUN Aug 9\, 6-7:30pm at The Bentway\n> ORDER HERE < \nPart of The Depanneur + The Bentway’s new Communal Picnic series\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and a paella pan. Beyond that\, there are innumerable local versions incorporating everything from seafood to snails to rabbit. José Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this classic dish at Evergreen Brickworks Farmers’ Market.\n—– \nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPork & Chicken Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and tender cubes of pork shoulder\, with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented chicken stock.\n–or–\nVegetarian Paella\nLima & green beans along with onion\, garlic\, tomatoes & peppers cooked with short-grain rice in a saffron-scented vegetable stock \nTarta de Santiago\nA speciality of Galicia; rich\, fragrant almond cake with hint of lemon zest and dusting of powdered sugar. #GF \n—–\nChicken & Pork\, Vegetarian\, or 1/2+1/2\nSpanish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS SUN 6-7PM AT THE BENTWAY\n\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \n\nThe Depanneur + The Bentway’s Present: Communal Picnic \nOn Sundays in August & September\, The Depanneur will curate a selection of 6 meals prepared by a diverse group of local chefs\, packaged for contactless pickup. A new kind of collective experience that can be enjoyed safely and responsibly at the unique The Bentway site. > MORE INFO \n> ORDER HERE <
URL:https://dev.thedepanneur.ca/event/communal-picnic-spain-jose-arato/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2020
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/07/jose-@-bentway.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
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