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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220828T180000
DTEND;TZID=America/Toronto:20220828T190000
DTSTAMP:20260606T142006
CREATED:20220808T150748Z
LAST-MODIFIED:20220827T020458Z
UID:130619-1661709600-1661713200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Palestinian Picnic | Mary Freij
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 28 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 26\, 10pm\nIn so many of the world’s culinary tractions\, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project\, Teta’s Kitchen is an homage to those recipes\, connecting Mary to her Palestinian and Lebanese roots\, and sharing the stories and flavours from her family’s kitchen.\n—– \nMutabal Shawandar\nA luscious\, bright pink dip of roasted beets\, garlic\, tahini\, lemon and olive oil\, served with crispy pita chips. \nArayes (beef or vegetarian)\nA Lebanese street-food favourite\, these thin pita breads are stuffed with a filling of seasoned ground beef\, onions and parsley -or- halloumi cheese\, black olives & mint pesto\, before being grilled\, Served with some fresh vegetable crudités\, pickles and a tahini dipping sauce. \nBatata Harra\nLiterally “spicy potatoes” in Arabic\, this popular potato dish is the perfect accompaniment for these tasty grilled sandwiches. Potatoes roasted in olive oil\, tossed with garlic\, chili and salt\, along with some chili pepper\, cilantro and splash of pomegranate molasses. \nStrawberry Riz bi Haleeb\nRice is popular throughout the Middle East\, and where you find rice\, you usually find rice pudding. This cool\, creamy combines rice\, milk\, sugar\, a touch of rosewater and fresh strawberries for a real summer treat.\n—– \nMeat\, Vegetarian or 1/2+1/2 (1 meat + 1 veg)\nPalestinian Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. She is the founder of tastecapade.com\, a marketplace for culinary activities. She is also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur and Mazeh take out kisok at the Gould St Global Market (now closed). She recently ventured into opening a new IndoLab concept called Teta’s Kitchen in North York. \n@tastecapade | @tetaskitchen.ca | tetaskitchen.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-palestinian-picnic-mary-freij/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/08/Aug28-Picnic-Mary-Freij_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220821T180000
DTEND;TZID=America/Toronto:20220821T190000
DTSTAMP:20260606T142006
CREATED:20220731T193605Z
LAST-MODIFIED:20220820T133446Z
UID:130514-1661104800-1661108400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexican Picnic | Erika Araujo
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 21 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 19\, 10pm\nMexican culture has a profoundly long history\, with settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition\, combined with centuries of Spanish colonial influence\, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from\, a colourful and flavourful picnic perfect for a warm summer night.\n—– \nEsquites \nThis creamy Mexican corn salad is the easy-to-eat version of elotes\, the BBQ’d corn on the cob that’s a popular street-side snack throughout Mexico\, garnished with mayo\, lime and tajin\, the classic tangy-spicy seasoning. \nTinga Tostadas \nTostadas are the crunchy\, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads\, savoury protein and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with Tinga de Pollo\, a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes\, onions and smoky chipotle en adobo\, ready to be topped with all the fixings: crunchy corn tostadas\, refried beans\, crumbled cotija cheese\, crema\, lime\, and salsa. Served with a side of Mexican rice. \nAlso available vegetarian: with jamaica (hibiscus flower) 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 IN NOW CLOSED\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim. Recently she joined forces with Chocosol to showcase their artisanal Mexican corn products. @ixiimcanada \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexican-picnic-erika-araujo/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/Aug-21-Erika-picnic-_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220814T180000
DTEND;TZID=America/Toronto:20220814T190000
DTSTAMP:20260606T142006
CREATED:20220725T164448Z
LAST-MODIFIED:20220815T163032Z
UID:130464-1660500000-1660503600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tibetan Picnic | TC Momo
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 14 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 12\, 10pm\nMomos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. Join Tsewang & Lhundup of TC Tibetan MoMo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.\n—– \nLaping\nA cool\, refreshing summer dish of chilled\, hand-cut mung bean noodles dressed with homemade chili oil. \nKotey Momos 6pc per person\nThese momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust! \nBeef  with local beef & onions –or– Vegetable with cabbage\, carrots\, spinach\, leeks\, potato & garlic \nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce. \nKhabsay\nThese lightly-sweet\, crispy\, fried cookies are traditionally served as part of a Tibetan New Years celebration.\n—– \nMeat\, Vegetarian or 1/2+1/2\nTibetan Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now together with her partner Lhundup\, they are sharing traditional Tibetan/Himalayan cuisine through TC Tibetan MoMo featuring her own handmade momos\, made with love from locally sourced ingredients. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-tibetan-picnic-tc-momo/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/Aug-14-TC-Momo_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220807T180000
DTEND;TZID=America/Toronto:20220807T190000
DTSTAMP:20260606T142006
CREATED:20220718T142250Z
LAST-MODIFIED:20220807T035800Z
UID:130377-1659895200-1659898800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Anishinaabe Picnic | Chef Candace
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 7 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 5\, 10pm\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 foods. 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—– \nVenison chili with baked scone\nThis venison chili combines ingredients whose history lie at the heart of American indigenous foodways —  tomatoes\, chiles and beans — with local ground venison\, vegetables and spices\, to create a hearty bowl of comfort food. Served with a baked ‘scone’\, a lighter version of simple flatbreads like bannock\, and served with delicious maple butter.\nAlso available vegetarian. \nGarden Salad\nFresh and summery mixed greens with carrots\, cucumbers\, and cherry tomatoes\, dressed in Chef Candace’s signature vinaigrette. \nWild Rice with Berries \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 served with yogurt\, summer berries and local maple syrup for touch of sweetness.\n—– \nMeat\, Vegetarian or 1/2+1/2\nAnishinaabe Picnic\n$59 for 2  • $109 for 4  • for 6 $159\nORDERING FOR THIS EVENT IS NOW CLOSED  \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\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-anishinaabe-picnic-chef-candace/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/Aug-7-Candace_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220731T180000
DTEND;TZID=America/Toronto:20220731T190000
DTSTAMP:20260606T142006
CREATED:20220711T145127Z
LAST-MODIFIED:20220730T125557Z
UID:130261-1659290400-1659294000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Paella Picnic | Jose Arato
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 31 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 29\, 10pm\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and the large\, shallow paellera pan from which the dish gets its name.\n—– \nArugula\, Chèvre & Beet Salad\nFresh and colourful\, this classic combination of flavours is finished off with a mix of toasted seeds for a bit of crunch\, and a side of crusty bread. \nChicken & Chorizo Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and paprika-infused Spanish chorizo sausage\, with onion\, garlic\, tomatoes\, green peas and red peppers\, all cooked together with short-grain rice in a saffron-scented sofrito and rich chicken stock.\nAlso available vegetarian: lima bean\, chickpeas & peppers paella prepared with a saffron-infused vegetable stock \nCrema Catalana\nA traditional Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron. Contains dairy\, eggs\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.\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. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-paella-picnic-jose-arato/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/July-31-Jose_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220724T180000
DTEND;TZID=America/Toronto:20220724T190000
DTSTAMP:20260606T142006
CREATED:20220704T152534Z
LAST-MODIFIED:20220724T002830Z
UID:130160-1658685600-1658689200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Turkish Picnic | Tuba Tunç
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 24 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 22\, 10pm\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—– \nMercimek Kofte\nThis ancient dish is the Ottoman version of “Beyond Meat”\, a vegetarian version of a popular çiğ köfte traditionally made with raw meat. Here lentils and bulgur wheat are combined with green onions\, parsley\, cumin and biber salcasi (a rich and slightly spice Turkish tomato and pepper paste) into savoury little mouthfuls\, served with fresh greens. \nDolma (beef -or- vegetarian)\nStuffed vegetables – in this case red peppers & zucchinis – can be found in virtually every cuisine around the Mediterranean. They are a common dish in Turkish households\, where they are known as dolma\, meaning ‘stuffed’ — and for good reason: they are a delightful little self-contained meals with vegetables\, rice\, and beef (or currants\, cinnamon and a generous helping of olive oil for the vegetarian recipe)\, herbs and spices all combined. This version 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. Served with a thick haydari sauce of pressed yogurt\, garlic and dill. \nRevani\nA lemon-scented\, syrup-soaked semolina cake similar to Arabic basbousa or namoura. \n—– \nMeat\, Vegetarian or 1/2+1/2\nTurkish Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\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. \nlokumeats.com | IG: @lokumeats \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-turkish-picnic-tuba-tunc/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/2022-Tuba-Picnic-Jul-24-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220717T180000
DTEND;TZID=America/Toronto:20220717T190000
DTSTAMP:20260606T142006
CREATED:20220623T150931Z
LAST-MODIFIED:20220716T131037Z
UID:129996-1658080800-1658084400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Taste of Indonesia | Elita Rocka
DESCRIPTION:NEW DATE: Sunday\, July 17 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 17 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 15\, 10pm\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 Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.\n—– \nTahu Goreng \nThis fried tofu snack is all about the delightful contrast between the crispy golden exterior and the soft\, creamy interior; served with a sweet soy dipping sauce and small green chilli. \nRendang Daging (beef)\nIn a 2011 online poll held by CNN International\, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Beef Rendang is a style of curry-like stew originating from the Minangkabau region in West Sumatra. It is characterized by a long\, slow cooking in coconut milk almost like a confit. The spices used\, lemongrass\, garlic\, chili\, shallot\, ginger and galangal\, also have antimicrobial properties and act as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions.\n–or–\nRendang Tempeh (vegan)\nTempeh\, a traditional Indonesian food made by the controlled fermentation of soybeans into a firm cake\, works beautifully with the richness of reduced coconut milk and deep & complex flavours of the rendang spices. \nThe meal is served with with jasmine rice\, a coconut & long bean stir fry\, and terong balado\, a dish of eggplant glazed in a spicy chilli sambal with shallots\, garlic\, tomatoes and lime leaf. \nSingkong Lumer\nCassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce; a luscious mix of sweet & salty.\n—– \nMeat\, Vegetarian or 1/2+1/2\nIndonesian Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesian-elita-rocka/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Elita-Picnic-Jul-17-V2-_SUN-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220710T180000
DTEND;TZID=America/Toronto:20220710T190000
DTSTAMP:20260606T142006
CREATED:20220619T230209Z
LAST-MODIFIED:20220709T051931Z
UID:129931-1657476000-1657479600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tunisian Tagines | Dali Chehimi
DESCRIPTION:NEW DATE: Sunday\, July 10 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 10 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Jul 8\, 10pm\nLong-time Dep favourite\, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs; served with pita. \nChicken Tagine with Preserved Lemons & Olives\nOne of Dali’s signature dishes\, this chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect;.\n– or –\nSweet Potato & Kale Tagine with Chickpeas\nA healthy\, modern take on Tunisian flavours\, spiced with cumin\, ginger\, nutmeg\, and a hint of curry. \nBoth are served with served with fluffy steamed couscous \nKhobzet Hwé (Breeze Cake)\nThis classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill.\n—– \nMeat\, Vegetarian or 1/2+1/2\nTunisian Tagine Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-tunisian-tagines-dali-chehimi/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Dali-Picnic-Jul-10-V2_SUN-_-BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220703T180000
DTEND;TZID=America/Toronto:20220703T190000
DTSTAMP:20260606T142006
CREATED:20220607T162813Z
LAST-MODIFIED:20220702T043135Z
UID:129764-1656871200-1656874800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Pinoy Picnic | Maria Polotan
DESCRIPTION:⚠️ NEW DATE: Sunday\, July 3 ⚠️\nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 3 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI June 31\, 10pm\nThe Philippines is an archipelago of thousands of islands\, with hundreds of unique and distinctive local cultures\, along with a complex and multicultural history profoundly influenced by Chinese\, Malay\, Spanish and American cultures. Yet some dishes\, like adobo\, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight Maria Polotan of Mama Linda’s shares some of these traditional Filippino favourites incorporating fresh\, local ingredients.\n—– \nCorn and Black Bean Empanaditas\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\, coriander\, cumin and lime\, and served with a cilantro dipping sauce. \nAdobo sa Gata (meat)\nA coconut milk-infused stew with chicken & pork slowly cooked with garlic\, soy sauce\, coconut and sugarcane vinegars\, black pepper\, and bay leaf.\n—or—\nAdobong Tokwa at Kabute (vegan)\nShiitake mushroom\, tofu and Asian greens braised in classic adobo seasonings. \nServed with steamed bok choy\, white jasmine rice and achara\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze.\n—– \nMeat\, Vegetarian or 1/2+1/2\nPinoy Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\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. @mamalindasto \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-pinoy-picnic-maria-polotan/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Maria-Picnic-V2-Jul-3-_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220621T180000
DTEND;TZID=America/Toronto:20220621T190000
DTSTAMP:20260606T142006
CREATED:20220604T182103Z
LAST-MODIFIED:20220621T011604Z
UID:129666-1655834400-1655838000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Pan | Newcomer Kitchen
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nTUE Jun 21 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until SUN June 19\, 10pm\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Global Pan is one of Newcomer Kitchen’s newest cohorts\, women from around the world who have come together to share their foods and cultures with Toronto. Featuring women from Syria\, Afghanistan\, China\, Taiwan\, and a mother & daughter team from the Bahamas\, this eclectic group has put together an exciting international menu for our inaugural Communal Picnic.\n—– \nMuhummara + Cong Yu Bing\nMuhummara is a rich\, ruby-red Syrian spread of roasted red peppers\, tomato paste\, nigella seeds and chopped walnuts. Served with Cong Yu Bing\, flaky and delicate scallion pancakes popular in northeastern China. \nTaiwanese Pickled Daikon\nThese delicious and crunchy pickled vegetables are a staple on tables in China and Taiwan with a sour/sweet/spicy/smoky flavour profile. \nChapli Kebab (meat)\nA specialty of Pashtun cuisine\, these spicy Afghan beef patties are prepared with minced Halal beef\, seasoned with ground coriander\, pomegranate seeds\, green chillies\, and mint; served with fresh flatbread.\n–or–\nMacaroni Pie (veg)\nA classic party dish across the Caribbean\, this baked Bahamian-style macaroni and cheese is an addictive mix of crunchy top and creamy centre. \nBorani Banjan\nThis delicious Afghan is made with slices of fried eggplant simmered in an aromatic tomato sauce topped with lashes of thick garlicky yogurt and mint. \nCaribbean Citrus Salad\nCrisp green lettuce with sliced citrus\, tossed with a light avocado and lime dressing. \nChinese Almond Jelly\nAlmond jelly is a light dessert enjoyed across Asia for its cool\, delicate texture. It is made with almond milk scented with ground sweet apricot seeds\, set with agar agar\, and topped with tropical fruit.\n—– \nMeat\, Vegetarian or 1/2+1/2\nGlobal Pan Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Our ‘Willing to Work” food entrepreneurship training program is now in its fourth year and has launched multiple women into their own food businesses. A federally funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-pan-newcomer-kitchen/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-NK-Picnic-Jun-21-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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