BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur 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:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250901T100000 DTEND;TZID=America/Toronto:20250901T123000 DTSTAMP:20260419T225610 CREATED:20250707T211500Z LAST-MODIFIED:20250707T211744Z UID:145206-1756720800-1756729800@dev.thedepanneur.ca SUMMARY:OFFSITE: Labour Day Mushroom Hunting & Foraging Expedition with Puck's Plenty DESCRIPTION:What better way to celebrate the end of summer and the country we call home?\nJoin us for a fun foraging excursion in the Ontario countryside! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. \nWe will meet at location (TBC) within 90 minutes of Toronto; The Dep will have a vehicle with a few extra spots\, so let me know if you want to share a ride. \nRecommended items to bring: \n\nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack\n\nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \n\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/offsite-labour-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/ LOCATION:Barrie Community Sports Complex\, 2100 Nursery Rd\, Minesing\, ON\, L0L 1Y2 CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/07/IMG_7003-e1751922825808.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20250701T100000 DTEND;TZID=America/Toronto:20250701T123000 DTSTAMP:20260419T225610 CREATED:20250602T175941Z LAST-MODIFIED:20250602T190737Z UID:144651-1751364000-1751373000@dev.thedepanneur.ca SUMMARY:OFFSITE: Canada Day Mushroom Hunting & Foraging Expedition with Puck's Plenty DESCRIPTION:What better way to celebrate Canada Day and the country we call home?\nJoin us for The Depanneur’s first ever offsite foraging excursion! We’re taking the show on the road and bringing you directly to the source with an expert guide to educate us on the seasonal species of fungi available in our own backyard. We’ll respectfully take what we can from the land we all share and then return home to cook up our treasures! \nOur expert guide\, Danijela Pulcini from Puck’s Plenty\, has been foraging wild mushrooms and plants her whole life\, first in her native Serbia and since right here in Ontario. She will show us how to safely identify wild species and will discuss medicinal and culinary uses of what we find. For this time of year in\, our chosen location\, we will be looking primarily for Summer Oyster mushrooms\, Turkey Tails\, Angel Wings and perhaps some members of the Bolete family. \nWe will meet at 10am sharp (please do not be late) at the Barrie Community Sports Complex in Minesing\, about 15 minutes North of Barrie. Once you pass the first gate\, take the first right into the parking lot and we and Danijela will be waiting there. Once everyone has arrived we will head directly into the woods! \nRecommended items to bring: \n\nsmall knives\ngarden spade\nbasket or mesh bag\nassorted bags (both paper and plastic)\nwater bottle\ninsect repellent\nback pack\n\nParticipants should wear either running shoes or hiking boots as well as long pants. Note: dogs are welcome to join! \n—–\nPuck’s Plenty was established in 2010 by Peter Blush\, who has become a renowned wild mushroom expert here in Ontario after years as a military news correspondent and novelist. Featured for his mushroom expertise on The Oprah Network’s ‘Fearless In the Kitchen’\, The Global Network’s Morning News and many others\, he now delights in taking groups of intrepid foragers into our wooded spaces to enjoy the natural spoils of the land we all share. pucksplenty.com \n\n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur URL:https://dev.thedepanneur.ca/event/offsite-canada-day-mushroom-hunting-foraging-expedition-with-pucks-plenty/ LOCATION:Barrie Community Sports Complex\, 2100 Nursery Rd\, Minesing\, ON\, L0L 1Y2 CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/06/angel-wing-mushroom.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20241218T160000 DTEND;TZID=America/Toronto:20241218T190000 DTSTAMP:20260419T225610 CREATED:20241201T202146Z LAST-MODIFIED:20241218T190908Z UID:141123-1734537600-1734548400@dev.thedepanneur.ca SUMMARY:POP-UP: Truffle & Wild Mushroom Market by Marc Eber DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOver the last decade\, Marc Eber of Marc’s Mushrooms has become a premiere supplier of wild mushrooms\, foraged ingredients and high-quality imported truffles to Toronto’s top restaurant chefs. Once again we are excited to collaborate to bring you our special Holiday Mushroom Pop-Up where Marc sells fresh truffles and wild mushrooms direct to the public at wholesale prices — often more than 60% lower than you will find in retail shops — that is if you can even find these rare products at all! \nNotes on fresh truffles: this year has been a scarce season for white truffles; although the quality is still high\, the total crop has been very small\, which has driven up prices to more than double what they were pre-covid. White “Alba” truffles are among the most expensive foodstuffs in the world\, with a current market price of around $4000 USD per pound. \nAll fresh mushrooms and truffles will be sold on a first-come\, first served basis; if you want to ensure availability\, place a pre-order by email along with a $20 deposit. \nPlease RVSP to let us know if you plant to come — this will help us plan the amount of inventory to bring \n—– \nFresh Truffles\nWhite “Alba” truffles (Tuber magnatum)\n$ market price (prices fluctuate daily) — est. $10-12 per gram\nFor reference\, a small\, golf-ball sized truffle can weigh 10-20 grams\nemail pre-order and $20 deposit required to ensure availability \nBlack “Perigord” truffles (Tuber melanosporum) | $2 per gram \nBlack “Burgundy” truffles (Tuber aestivum) | $1.50 per gram \nTruffle Products\nWhole black truffles in oil | 40g $32 \nTartufatta (mushroom + truffle condiment) | 90ml $18 / 300ml $36 \nTruffle Carpaccio (100% truffle) | 300ml $60 \nTruffle Honey | 128g $18 / 340g $30 \nTruffle Zest | 50g $18 \nWhite and Black Truffle oil | 250ml $26\n(synthetic flavouring\, but tasty nonetheless) \nSmall metal truffle slicer | metal $30\, wood $50 \nFresh Wild Mushrooms\nFresh Chanterelles\, Black Trumpet\, Yellowfoot\, Hedgehog | $25 per lb\n($25/lb = $55/kg = $5.50/100g) \nDried Mushrooms\nDried mushroom mix | 100g $15 / 250g $33\n(chanterelle\, trumpet\, oyster\, porcini\, etc.)\nNB: This is a great deal! Those little packages of dried mushrooms you find at the supermarket often work out to $40-$50 per 100g! \nDried Morels | 50g $24 \nDried Chaga | $30 per lb\n($30/lb = $66/kg = $6.60/100g) \nBut wait! There’s More!\nWe’ve also got some exciting\, last-minute additions to our Holiday Market \nArtisanal Mexican products from Catrina’s Kitchen:\nSalsa Macha | $13\nChili oil | $10\nMexican Chili powder | $6\nMexican Escabeche | $11\nPolvorones | $9\nMaple Buckwheat Granola | $11 \nFresh hand-crafted pasta & more from Pastaio:\nFresh Pasta: Canestrini\, Bigoli/Spaghettone\, Gemelle 500g | $10.00 \nSea Salt + Rosemary Focaccia (Vac packed) | $8.00 \nHomemade Tomato Sugo 500ml | $7.00 \nExclusive Depanneur Swag\nHardcover Depanneur Cookbook (signed!) | $45 \nEmbroidered Depanneur Apron | $25 \nEngraved Depanneur Cutting Board | $20 \nCooking Conversions Fridge Magnet | $5 \nIllustrated Food Quotes by Dougie Kerr (Honest Ed’s sign painter)\nPostcard | $2\nGreeting Card with Envelope | $4\nPoster | $6\nGreeting Card Set (all 13 quotes) | $30 \n—– \nMarc Eber has been selling truffles in Ontario and Quebec for 10 years directly to restaurants and grocery stores through his business Marc’s Mushrooms and Wild Harvest. He has experience importing over 15 species of white and black truffles from many countries including: Italy\, France\, Hungary\, Spain\, Serbia and USA. He is interested in making the truffle experience more affordable and accessible to the general public. @marcsmushrooms \n\n\n\n\n\n\n\nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca\n\n\n\nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_ URL:https://dev.thedepanneur.ca/event/pop-up-truffle-wild-mushroom-market-by-marc-eber/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/truffle-FAQ.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20240622T150000 DTEND;TZID=America/Toronto:20240622T180000 DTSTAMP:20260419T225610 CREATED:20240602T230034Z LAST-MODIFIED:20240622T114122Z UID:138714-1719068400-1719079200@dev.thedepanneur.ca SUMMARY:The Losing Art of Plating: Drag Aesthetics\, Food Security & Harm Reduction with Mikiki DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for an immersive and interactive food experience unlike any other. Teetering tipsily between cooking class\, drag cabaret\, performance art\, academic lecture\, political protest\, and social justice activism\, Mikiki will lead participants through an exploration of the concepts of aesthetics\, the politics of gender representation\, food security and harm reduction as told through the lens of workshopping extravagantly plated junk food. It’s trash made fabulous\, food in drag. \nLike Julia Child on PCP \n—– \n$79 + HST\n(Sliding scale tickets available — 25%\, 50%\, 75%\, and 99% off — please contact Mikiki for details) \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/the-losing-art-of-plating-drag-aesthetics-food-security-harm-reduction-with-mikiki/ LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada CATEGORIES:Pop Up,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/mikiki-plating-collage.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20240307T173000 DTEND;TZID=America/Toronto:20240307T203000 DTSTAMP:20260419T225610 CREATED:20240220T002626Z LAST-MODIFIED:20240307T031321Z UID:137185-1709832600-1709843400@dev.thedepanneur.ca SUMMARY:ROUNDTABLE: Dishing Dirt & Spilling Tea — Depanneur Cooks in Conversation DESCRIPTION:This event takes place at 183 Gallery\, 183 Queen St. E.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the upper lounge for the panel discussion. (Optionally\, guests can choose to pre-order a copy of the book when they purchase their tickets\, which entitles them to a $5 discount). \nLen Senater joins a group of interesting and diverse chefs featured in The Depanneur Cookbook for a lively roundtable conversation moderated by Neil Coletta. They will share stories and memories of The Depanneur during its 10+ year tenancy as Toronto’s Place Where Interesting Food Things Happen\, and explore how these experiences may have influenced their trajectories and informed their understanding of the relationship between food and community. There will be a generous opportunity for audience questions and time to hang out before and after the panel discussion. Join us for drinks and snacks\, great company and interesting conversation\, everything you’ve come to love from a Depanneur gathering.\n—– \nLen Senater founded The Depanneur in 2011 as an experiment in pop-up dining. Over the next decade it would become a vibrant showcase of Toronto’s incredible culinary diversity\, hosting thousands of unique culinary events. In 2016 The Dep became the birthplace of Newcomer Kitchen\, a non-profit culinary project working with Syrian refugee women. Shortly before closing at the end of 2021\, Len launched The Depanneur Cookbook as a Kickstarter\, which went on to become the most successful Canadian cookbook ever on the platform and will be published by Simon & Schuster Canada in March 2024. \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario. @turok_parker \nMichael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. A graduate of George Brown College\, he has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Holt Renfrew and Bramble Gastropub. Chef Michael also provides cooking classes\, as well as private seasonal tastings and small event catering. @chefmichaelkirkwood \n\nCarol Mark is a Certified Tea Sommelier who loves tea and the way it connects people. Carol is the founder of The Love of Tea\, a purveyor of specialty pure blended teas that supports art\, health and social change\, as well as the author of several e-books on tea including The Love of Tea\, A Modern Afternoon Tea and The Best of Drink & Food. Carol is also an impassioned artist and community activist involved in her neighbourhood of Moss Park\, as well as projects around the world. @amazingmosspark \n\nErika Araujo was a surgery nurse in Mexico\, but found her passion for cooking after emigrating to Canada and enrolling in the Culinary Arts program at Humber College. Since graduating she has been tirelessly promoting Mexican culture and cuisine through cooking workshops\, catering and restaurant projects\, TV appearances\, as well as supporting numerous non-profit initiatives. After 15 years in Toronto\, Erika now resides in Calgary. @cheferikaaraujo \nNeil Coletta cooked professionally for 20 years in the United States and Europe before earning a Master of Arts in Food Studies from Boston University and a Master of Fine Arts in Media from the State University of New York. He taught courses in Food History and Anthropology while running Culinary Arts\, Wine Studies and Food & Culture programs before transitioning to the travel industry where he specialized in Culinary Tourism. Now he lives in Toronto and collaborates on all things Depanneur. \n—– \n$9 + HST \nLocally brewed Henderson beer and non-alcoholic beverages will be available for purchase on site.\n\n—– \nThis event takes place at 183 Gallery\, an innovative multi-purpose arts & community space in Moss Park\, run by the intrepid artist\, activist and tea sommelier Carol Mark. @amazingmosspark \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur URL:https://dev.thedepanneur.ca/event/roundtable-dishing-dirt-spilling-tea-depanneur-cooks-in-conversation/ LOCATION:183 Gallery\, 183 Queen St. E\, Toronto\, Ontario\, M5A 1S2\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/5-cooks-header.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20240305T173000 DTEND;TZID=America/Toronto:20240305T203000 DTSTAMP:20260419T225610 CREATED:20240205T224259Z LAST-MODIFIED:20240303T170449Z UID:136516-1709659800-1709670600@dev.thedepanneur.ca SUMMARY:BOOK LAUNCH: The Depanneur Cookbook - Stories from Canada's Unlikeliest Restaurant DESCRIPTION:After more than 3 years Canada’s most successful Kickstarter cookbook ever is finally hitting the shelves!\nCome celebrate this momentous occasion with The Depanneur and Simon & Schuster Canada on TUESDAY March 5 at the Spacing Store at 401 Richmond St. W. \nGather with Depanneers from far and wide! There will be books to be bought and signed\, cool new swag to check out\, tasty snacks from Newcomer Kitchen\, drinks from Henderson Brewing served by Society Clubhouse. \nNote: if you pre-ordered your book via Kickstarter\, you can pick up your copy at this event. We will be reaching out to all the Kickstarter backers to confirm their shipping/pickup preferences. \nPLEASE R.S.V.P. BELOW URL:https://dev.thedepanneur.ca/event/book-launch/ LOCATION:Spacing Store\, 401 Richmond St W\, B02\, Toronto\, Ontario\, M5V 3A8\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Dep-Cookbook-Book-Launch-Header_FIX.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20231217T141500 DTEND;TZID=America/Toronto:20231217T164500 DTSTAMP:20260419T225610 CREATED:20231121T192230Z LAST-MODIFIED:20231121T215222Z UID:135967-1702822500-1702831500@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Syrian Sweet Treats by Rahaf Al Akabani DESCRIPTION:SUN Dec 17th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJust in time for the holidays – learn how to make beautiful\, delicious and healthy traditional Syrian sweets. \nGranola bars and energy balls may seem like modern\, health-conscious inventions\, but for thousands of years\, delicious sweets made from honey\, dates\, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun\, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes\, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.\n—– \nSimsmiyas bel Mokasrat (aka “Granola Bars”): A traditional Syrian sweet\, Simsmiyas bel Mokasrat features an attractive mix of nuts\, seeds\, and honey and a hint of fragrant orange blossom water. The recipe can be customized with everything from flax and chia seeds to cranberries and chocolate. They are easy to make\, long lasting and gluten-free\, a perfect choice for a quick\, wholesome snack\, holiday grazing platter or a nutrition-dense breakfast on the go. \nKurat al Takah bil Tamer w Mokasrat (aka “Date Energy Balls”): Kurat al Takah is a classic Levantine treat made with dates and walnuts spiced with cinnamon and cardamom\, and then rolled in pistachio\, sesame or coconut for an elegant presentation. These energy-packed\, raw-food\, gluten-free balls are both delicious and very healthy. Quick and simple to make\, they stay fresh for weeks. Enjoy them in the morning\, as a mid-afternoon boost\, or a lovely post-meal treat that pairs beautifully with Turkish coffee\n—– \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-sweet-treats-by-rahaf-al-akabani/ LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada CATEGORIES:Pop Up,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/11/Syrian-Sweets.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20231119T141500 DTEND;TZID=America/Toronto:20231119T164500 DTSTAMP:20260419T225610 CREATED:20231030T142828Z LAST-MODIFIED:20231121T173802Z UID:135761-1700403300-1700412300@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Traditional Syrian Mezze Dips by Rahaf Al Akabani DESCRIPTION:Sunday\, Nov 19th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nRahaf Alakbani is a talented Syrian cook and musician who\, along with her partner Esmaeel Aboufakher\, were instrumental in helping launch Newcomer Kitchen at The Depanneur in 2016. For several years she helped lead the kitchen as a group of over 80 diverse Syrian women produced thousands of meals as part of the internationally acclaimed project. In that time she also led several workshops sharing her love of traditional Syrian food\, culture and music\, and I am delighted to collaborate with her to offer a few of these to the Dep community in 2023. These workshops will take place in the new state-of-the-art teaching kitchen located in the Canoe Landing Community Recreation Centre at 45 Fort York Blvd\, just West of Spadina. \nThis fun\, hands-on workshop explores several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses\, Aleppo pepper\, nigella seeds\, za’atar and biber salçası\, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy\, plant-forward recipes can be assembled quickly and are sure to wow any crowd. \nThe class will be infused with Syrian culture\, history and music as Rahaf shares these old family recipes along with stories and songs. Participants will get to indulge in all the delicious dips prepared in class\, along with printed recipes and any leftovers to take home.\n—– \nHummus Shmander حمص شمندر\nA luscious\, traditional beet-based meze dip popular in Syria\, especially in Aleppo. Beets\, chickpeas and tahini\, seasoned with garlic\, and finished with pomegranate molasses\, lemon\, za’atar and walnuts make for a striking\, colourful twist on hummus. \nBabaganouj باباغنوج\nA rich and creamy eggplant dip found in countless local variations throughout the Mediterranean. Smoky eggplants\, nutty tahini\, tangy yogurt\, garlic and lemon combine in this traditional Syrian recipe\, garnished with fresh pomegranate seeds and parsley. \nMuhammara مُحمرة\nA vibrant\, complex and slightly spicy dip of roasted red peppers and walnuts\, enlivened with sesame and nigella seeds\, biber salçası (Turkish red pepper paste)\, Aleppo pepper\, and pomegranate molasses. \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca URL:https://dev.thedepanneur.ca/event/cooking-class-traditional-syrian-mezze-dips-by-rahaf-al-akabani/ LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada CATEGORIES:Pop Up,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/10/Rahaf-Mezze-collage.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230914T180000 DTEND;TZID=America/Toronto:20230914T200000 DTSTAMP:20260419T225610 CREATED:20230508T154628Z LAST-MODIFIED:20230905T152659Z UID:133625-1694714400-1694721600@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Autumn Equinox Feast | Dashmaawaan Bemaadzinjin DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU September 14 | Autumn Equinox Feast | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON June 19\nJoin Dashmaawaan Bemaadzinjin (They Feed the People) on September 14\, in anticipation of the Autumn Equinox\, to celebrate the changing of the seasons and the gifts of the fall harvest. We are excited to bring a specially curated Autumn Equinox Feast to the Bentway Communal Table that originates that originates from the sky\, the water\, the land and the kitchens of our families. We invite you to sit with us as we tell a story through Indigenous ingredients\, and offer an experience to see food as understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin (They Feed The People) is a Toronto-based Indigenous catering company and food sovereignty project that brings Indigenous fusion foods to catered events\, festivals\, cultural gatherings and pop-ups around the city. In the summer of 2022\, they brought an Indigenous food market to the historic Fort York site that became a busy weekly event feeding hundreds of people and introducing them to Indigenous twists on popular street food recipes. Led by Laurie Hermiston\, the “Dash” team is a catering company with a conscience\, paying forward a portion of all of their profits to food sovereignty projects in the community. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis special feast will feature a creative\, elevated menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nHominy Corn Chowder\nwith Sage Infused Bannock \nWhite Bean with Sumac Dip & Smokey Sunflower Dip\nserved with Wild Rice Crackers. \nFall Harvest Salad \nwith a Sweetgrass Vinaigrette \nChokecherry & Wild Grape Braised Venison Shoulder\nServed with Squash and Parsnip Puree\n-or-\nWild Rice Stuffed Acorn Squash [Vegetarian]\nwith cranberry\, walnut and wild mushroom Saute \nBaked Apple Upside-Down Cake \nwith Maple Cream \n—– \nMeat or Vegetarian\nAutumn Equinox Feast \nCommunal Tables opening (Jun 21) and closing (Sep 14) feasts by Dashmaawaan Bemaadzinjin are priced at $80pp +HST\, with all additional proceeds going to support their programs. All other Communal Table dinners are $40 pp. \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honoring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-fall-equinox-feast-dashmaawaan-bemaadzinjin/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-14-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230912T180000 DTEND;TZID=America/Toronto:20230912T200000 DTSTAMP:20260419T225610 CREATED:20230508T164653Z LAST-MODIFIED:20230821T151021Z UID:133643-1694541600-1694548800@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Mskomini Giizis (Raspberry Moon) | Dashmaawaan Bemaadzinjin DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nRESCHEDULED to TUE Sep 12\nMskomini Giizis (Raspberry Moon) | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm \nThe seventh moon of Creation\, Mskomini Giizis (Raspberry Moon) falls in July\, when great changes begin. By learning gentleness and kindness\, we may pass through the thorns of its brush and harvest its fruit\, as we gain knowledge that will help in raising our families. Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients\, and offer an experience to see food as we understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis dinner will feature a creative menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nWild Rice Arancini\nBalls of wild rice and mushrooms with bocconcini\, parmesan and basil\, with a crispy panko crust. (contains eggs) \nBison Cannelloni\nGround Bison rolled in lasagne noodles\, with garden veg\, ricotta and egg\, smothered in tomato sauce and topped with mozzarella \n–or– \nMushroom Meatballs (Vegan\, GF) \nRamp Caesar Salad with Bannock Croutons\nCreamy pickled ramp (wild leek) dressing over Romaine lettuce with bannock croutons and shaved Parmesan \nCedar Wild Berry Chai and Cedar Wild Mint by Tree Tea Brewing \nBannock and Mixed Berry Trifle\nChunks of bannock mixed with strawberries and blueberries\, smothered in whipped cream \n—– \nMeat or Vegetarian\nMskomini Giizis (Raspberry Moon)\n$40 pp + HST \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honouring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a Saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-raspberry-moon-dashmaawaan-bemaadzinjin/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-12-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230907T180000 DTEND;TZID=America/Toronto:20230907T200000 DTSTAMP:20260419T225610 CREATED:20230505T145708Z LAST-MODIFIED:20230519T165542Z UID:133436-1694109600-1694116800@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Tunisia La Douce | Fatima Khlifi & Zeyneb Rejeb DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU September 7 | Tunisia La Douce | Fatima Khlifi & Zeyneb Rejeb\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE September 5\nThe cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive flavours comes from the many civilizations which have ruled the land now known as Tunisia: Romans\, Vandals\, Byzantines\, Arabs\, Spanish\, Turkish\, Sicilians\, French\, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food\, and are excited to share this traditionally-prepared couscous\, a labour-intensive\, time-consuming dish often reserved for special occasions and big family gatherings. \n\nMezze\nWarm homemade khobz (semolina bread)\, served with olives\, olive oil\, and a special harissa (spicy chilli paste) personally brought from Tunisia by the cooks. \nTunisian Couscous\nA giant mound of tender\, steamed couscous — the tiny rolled semolina pasta characteristic of many North African cuisines — prepared in the traditional Tunisian style\, basted with a rich\, spiced tomato gravy. \nServed with:\nBraised Chicken (halal)\nwith chickpeas & carrots\n–or–\nBraised Zucchini & Pumpkin [vegetarian]\nwith chickpeas & carrots \nTunisian Salad\nA cool & refreshing southern Mediterranean summer salad of tomatoes\, cucumbers\, onions and green apples dressed with olive oil\, lemon juice and mint. \nMakroud\nA classic Tunisian sweet named after its distinctive diamond-shape\, this semolina cookie is filled with dates and soaked in a fragrant sugar-honey syrup after baking.\n—– \nMeat or Vegetarian\nTunisia La Douce\n$40 pp \n\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-tunisia-fatima-khlifi-zeyneb-rejeb/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-7-Fatima-Zeyneb-Bentway-Communal-Table-2023_BANNER-3.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230831T180000 DTEND;TZID=America/Toronto:20230831T200000 DTSTAMP:20260419T225610 CREATED:20230505T145352Z LAST-MODIFIED:20230815T172355Z UID:133434-1693504800-1693512000@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Filipino Faves | Maria Polotan DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 31 | Filipino Faves | Maria Polotan\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 29\nThe food of the Philippines is complex: as diverse as the more than 100 ethnic groups that populate its 7600+ islands\, and overlaid with centuries of Chinese\, Southeast Asian\, Spanish\, and American influences. Yet some dishes\, like adobo\, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight long-time Depanneur collaborator Maria Polotan shares some of these traditional Filipino favourites incorporating fresh\, local ingredients.\n—– \nSuam na Mais\nThis light\, brothy corn soup is flavoured with ginger\, lemon grass\, garlic and onions\, and garnished with thin slices of bok choi. \nBicol Express [pork]\nA complex stew of pork belly cooked adobo style\, with long green peppers\, thai chilies\, fermented shrimp and coconut milk; spicy yet highly addictive.\n–or–\nGinataang Langka [vegan]\nThin slices of young jackfruit simmered in coconut milk sauce spiced with garlic\, ginger\, onion\, lemon grass and fresh turmeric. \nServed with steamed rice and ensaladang manga\, a tart and refreshing mango salad. \nBibingkang Balanghoy\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. \n—– \nMeat or Vegetarian\nFilipino Faves\n$40 pp \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 offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and Withrow Park Farmers’ Market in the summer. This passion has evolved into Lami\, a one-stop shop for globally-inspired comfort food\, located in Mess Hall at 1125 Gerrard Street East\, that will be seating diners starting this May. \n@mamalindasto | lamitoronto.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-filipino-faves-maria-polotan/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-31-Maria-Polotan-Bentway-Communal-Table-2023_BANNER-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230824T180000 DTEND;TZID=America/Toronto:20230824T200000 DTSTAMP:20260419T225610 CREATED:20230504T154304Z LAST-MODIFIED:20230519T165447Z UID:133428-1692900000-1692907200@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: A Trini Lime | Sweethand Delights DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 24 | A Trini Lime | Sweethand Delights\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 22\nTrinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic; Trin­bag­on­ian foods are a mashup of Indigenous\, African\, Indian\, Chinese\, Portuguese and Mediterranean cultures. \n“We often say that we eat out of each other’s pot\, meaning that a lot of the food that we eat comes from different cultures.” \n—Rhoma Spencer \nTonight Trinidadian cultural ambassador Rhoma Spencer shares the convivial spirit of an island lime — hanging out\, drinking\, joking and eating together with friends — with this lovely meal of Caribbean favourites.\n—– \nDoubles \nAn iconic Trinbagonian street food treat: two tender fried chapati filled with channa (curried chickpeas)\, mango chutney\, cucumber relish and topped with a green\, herbal shadon beni sauce and a lashing of hot pepper sauce (optional). \nGeera Chicken [chicken]\nA classic island dish\, this chicken is slow cooked\, and infused with the aroma of geera\, (cumin)\, another legacy of the Indian influence in Trinidadian cuisine.\n–or–\nSaltfish Rundong  [fish]\nA “rundown” is a Caribbean culinary term for simmered braises whose sauces thicken and concentrate flavours as they cook. This one features salted cod braised in coconut milk and herbs with cabbage and carrots. Historically salted cod fish was imported from Canada’s East Coast as far back as the 18th century\, when it was used to feed enslaved workers\, a reminder of our complicated and intertwined colonial histories. \nKicharee\nBoth mains are served with kicharee\, a rich and moist yellow split peas and rice pilaf of Indian origin\, cooked with pumpkin\, coconut milk and local herbs. \nCucumber Comess\nA pickled cucumber salad with garlic and shadon beni (a cilantro-type herb) and a hint of scotch bonnet pepper. \nCoconut Drops\nA dense\, sweet Caribbean coconut “macaroon” with raisins and mixed fruits accentuated with cinnamon and nutmeg. \n—– \nMeat or Pescatarian\nTrinidad Dinner\n$40 pp \n\nRhoma Akosua Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian culinary traditions. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-dinner-trini-liming-rhoma-spencer/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-24-Rhoma-Bentway-Communal-Table-2023_BANNER-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230817T180000 DTEND;TZID=America/Toronto:20230817T200000 DTSTAMP:20260419T225610 CREATED:20230508T170355Z LAST-MODIFIED:20230814T225712Z UID:133647-1692295200-1692302400@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Mdaamiin Giizis (Corn Moon) | Dashmaawaan Bemaadzinjin DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 17 | Mdaamiin Giizis (Corn Moon) | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON August 15\nIn August falls the ninth moon of Creation\, Mdaamiin Giizis\, the Corn Moon\, during which time we learn about the cycle of life. Each cob of corn has thirteen rows of multicoloured seeds which represent all the spirits waiting to begin their Earth Walk. These will be the future generations for whom we must prepare. Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients\, and offer an experience to see food as we understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis dinner will feature a creative menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers. \nAugust’s menu is inspired by a Mediterranean/Middle Eastern fusion; all vegetables used are seasonal. \nVenison or Vegan (wild rice\, mushrooms\, walnuts and pumpkin seeds) Kofta  \nwith Sumac Tahini Sauce \nWild Rice Biryani\nwith Summer Harvest Vegetables \nMiddle Eastern Corn Salad \nBaked Peaches\nwith Maple Whipped Cream \n—– \nMeat or Vegetarian\nMdaamiin Giizis (Corn Moon)\n$40 pp + HST \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honoring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-corn-moon-dashmaawaan-bemaadzinjin/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-17-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230810T180000 DTEND;TZID=America/Toronto:20230810T200000 DTSTAMP:20260419T225610 CREATED:20230505T142547Z LAST-MODIFIED:20230519T165307Z UID:133426-1691690400-1691697600@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Viva Colombia | Natalia "Cookie" Martinez DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 10 | Colombia | Natalia “Cookie” Martinez\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 8\nNatalia “Cookie” Martinez  has been a beloved part of The Depanneur’s story since the very early days\, and she has always brought her infectious smile and good humour to the tasty Colombian street food she makes. Patacón pisao is a classic dish from Colombia: green plantain that has been fried and pressed flat\, then refried until crispy to serve as the base for a range of tasty toppings. It is such a well-loved dish\, there is even a popular salsa song about it! Tonight’s dinner features a deconstructed\, DIY patacón buffet for diners to build their own perfect patacón. \n\nColombian Empanadas [vegetarian]\nGolden-fried corn dough pastries filled with mix of spinach & cheese\, served with Cookie’s signature mild tomato & cilantro dipping sauce. \nPatacón Pisao\nBuild your own meat or vegetarian patacón by layering your deep fried green plantain with pulled beef flank -or- jackfruit seasoned with tomatoes\, garlic\, cumin\, and onions\, then top it off with grilled vegetables\, fresh cucumber salsa\, avocado cream and spicy mayo. \nServed with black bean & rice perfumed by a classic Colombian sofrito of garlic\, onion\, peppers and tomatoes cooked in olive oil. \nCaramel Flan\nA delicious custard made with eggs\, condensed milk\, and vanilla extract. \n—– \nMeat or Vegetarian\nColombia Dinner\n$40 pp \n\nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. Even though now lives and cooks professionally in Germany\, you can still taste some of her tasty legacy recipes at Colombian Street Food on Dupont St. \n@cookiemartinezcooks | cookiemartinez.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-colombia-natalia-cookie-martinez/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-10-Cookie-Martinez-Bentway-Communal-Table-2023_BANNER-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230803T180000 DTEND;TZID=America/Toronto:20230803T200000 DTSTAMP:20260419T225610 CREATED:20230504T154212Z LAST-MODIFIED:20230519T165238Z UID:133429-1691085600-1691092800@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Momo Party | TC Tibetan Momo DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 3 | Momo Party | TC Tibetan Momo\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 1\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’s 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—– \nHimalayan-style Vegetable Chow Mein\nChow mein is a common and popular street food across Asia. Originally from China (‘chao’ means ‘stir-fried’ and ‘mian’ means ‘noodles’)\, they are a more recent addition to the culinary repertoire of the Himalayan regions of Tibet and Nepal. Thin wheat noodles are tossed with a selection of local vegetables like cabbage\, carrots\, leeks and onions before being topped with a savoury homemade tomato and garlic sauce. Served with a side of Tsewang’s homemade spicy kichmi. \nMomo Feast\nThese kotey 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. There will be 4 kinds of momos on the table for sharing: both meat (beef & onions and chicken) and vegan (mixed vegetable\, and tofu & spinach) — a generous helping of 8 momos per person. They are served with Drang Tsal\, a tangy pickled cabbage salad\, their fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil\nA traditional Tibetan New Year’s dish of steamed rice with butter and a mixture of dried fruits\, it symbolizes good luck and happiness for the year ahead. Served with homemade yogurt. \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nMeat or Vegetarian\nTibetan Momo Dinner\n$40 pp \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 TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-dinner-title-tc-tibetan-momos/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-3-TC-Momo-Bentway-Communal-Table-2023_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230727T180000 DTEND;TZID=America/Toronto:20230727T200000 DTSTAMP:20260419T225610 CREATED:20220620T001911Z LAST-MODIFIED:20230620T153828Z UID:129930-1690480800-1690488000@dev.thedepanneur.ca SUMMARY:COMMUNAL DINNER: Turkish Delight | Tuba Tunç DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 27 | Turkish Delight | Tuba Tunç\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 25\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 inspired dishes.\n—– \nYaprak Sarma [Vegetarian]\nA classic Turkish mezze\, or small appetizer\, these Southern Anatolian-style rolled grape leaves are stuffed with a mix of bulgur\, biber salcasi (Turkish tomato & pepper paste)\, herbs and spices\, slow-cooked in sumac-infused broth. Served with haydari\, a pressed yogurt dip with garlic and dill. \nThe main course is inspired by the Turkish Aegean coast where artichokes (enginar) are plentiful and popular when they are in season. \nBesamel Soslu Etli Enginar [Beef]\nArtichoke hearts filled with beef braised in tomato sauce\, and topped with a rich bechamel sauce\n-or-\nBesamel Soslu Sebzeli Enginar [Vegetarian]\nArtichoke hearts filled with peas and carrots topped with a rich bechamel sauce \nServed with rice and mixed green salad. \nSutlu Irmik Tatlisi\nSemolina puddings must be good; versions can be found from Finland to India. This traditional Turkish dessert is flavoured with lemon and vanilla topped with seasonal fruit compote.\n—– \nMeat or Vegetarian\nTurkish Delight\n$40 pp + HST \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 since founded Lokum Eats\, a restaurant where she showcases traditional Turkish & Ottoman cuisine that will be opening its doors at its new location in the Junction very soon. \nlokumeats.com | IG: @lokumeats \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Dinner FAQs URL:https://dev.thedepanneur.ca/event/communal-dinner-turkish-delight-tuba-tunc/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway Dinners 2022 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/July-27-Tuba-Bentway-Communal-Table-2023_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230713T180000 DTEND;TZID=America/Toronto:20230713T200000 DTSTAMP:20260419T225610 CREATED:20230504T174124Z LAST-MODIFIED:20230620T153742Z UID:133405-1689271200-1689278400@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Indonesian Rendang | Nai Nai DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 13 | Indonesian Rendang | Nai Nai\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 11\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 shares a few distinctive and authentic Indonesian recipes.\n—– \nJagung Bakar\nThis popular street food is a great way to kick off a summer dinner; an Indonesian-style grilled corn served with spicy-sweet chili sauce. \nBeef Rendang [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’. Rendang is a style of curry-like stew originating in West Sumatra. It is characterized by a long\, slow cooking in rich coconut milk that makes it the meat tender\, 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– \nTempeh & Potato Rendang [vegetarian]\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. \nBoth are served with Balado Tahu (a tangy & spicy tofu stir fry)\, sautéed asparagus with garlic\, jasmine rice\, and their special homemade green chili hot sauce. \nLupis Ketan\nGlutinous rice is wrapped in banana leaves and boiled to create kue lupis\, a soft-sweet-sticky rice dumpling coated with grated coconut and coconut sugar. \n—– \nMeat or Vegetarian\nIndonesian Rendang Dinner\n$40 pp \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 Indonesian Food\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.indonesianfood | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-indonesian-rendang-nai-nai/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/July-13-Nai-Nai-Bentway-Communal-Table-2023_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230706T180000 DTEND;TZID=America/Toronto:20230706T200000 DTSTAMP:20260419T225610 CREATED:20230504T201932Z LAST-MODIFIED:20230620T153732Z UID:133417-1688666400-1688673600@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Moroccan Flavours | Dali Chehimi DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 6 | Moroccan Flavours | Dali Chehimi\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 4\nLong-time Dep favourite\, Chef Dali Chehimi brings traditional Moroccan favourites to the table for a delicious taste of the Casbah! Moroccan cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range across the region\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nThis traditional North African mezze features hot and sweet peppers cooked until very tender\, then stewed with tomatoes\, onions and garlic. Both come garnished with capers\, black olives\, sliced hard boiled egg and tuna and extra virgin olive oil\, along with fresh pita for scooping up all the deliciousness. \nChicken Tagine with Apricots\, Prunes & Chickpeas [chicken]\nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken is braised along with dried apricots\, prunes\, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger\, cumin\, coriander\, and cinnamon. \n–or– \nSpicy Moroccan Stew with Chickpeas & Lentils [vegan]\nThe combination of chickpeas\, lentils and greens in a rich\, spicy\, harissa-spiked tomato broth\, with a aromatic base of onions\, garlic\, cumin\, paprika\, and coriander seed\, makes for a hearty & satisfying vegan stew. \nBoth are served with herbed couscous \nHalva\nTahini halva\, an ancient Middle Eastern sweet made with sesame and pistachios; served with fresh berries macerated in rose water.\n—– \nMeat or Vegetarian\nNorth African Dinner\n$40 pp \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 North African fare. \n@casbah707 \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-casbah-flavours-dali-chehimi/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/July-6-Dali-Bentway-Communal-Table-2023_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230629T180000 DTEND;TZID=America/Toronto:20230629T200000 DTSTAMP:20260419T225610 CREATED:20230504T211343Z LAST-MODIFIED:20230627T145236Z UID:133414-1688061600-1688068800@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: O Canada | Newcomer Kitchen DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU June 29 | O Canada | Newcomer Kitchen\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE June 27\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. \nNewcomer Kitchen’s cohorts are made up of women from around the world who have come together to share their foods and cultures with Toronto. These ladies are excited to create a truly international meal just in time for Canada Day — a celebration of what makes this country home for so many. \n—– \nNewcomer Kitchen’s latest group of ladies hails from India\, Morocco and Eritrea\, so expect an eclectic and delicious culinary adventure. Menu details will be posted closer to the date \nEritrean Himbasha (ሕምባሻ) with Data’aa green hot sauce (ዳጣ) V\nHimbasha is a traditional Eritrean flatbread served with a spicy blend of chilis\, garlic\, ginger\, and cilantro.\nAsmait says “I like himbasha because most of the time it is baked on special occasions. Spicy data’aa is a must have at a table in Eritrea.” \nMoroccan Zaalouk (Eggplant dip) V | GF\nWarm combination of eggplant\, tomatoes\, and classic North African spices.\nKhadija says “My grandmother\, she was the best cook and used to prepare this dish every week.” \nIndian Onion Pakora (piaji) V | GF\nCrispy\, crunchy and tasty fritters made with onions\, chickpeas\, lentils\, herbs and spices.\nSucharita says “These are the yummiest snacks; the smell is so good that it can make your mouth water.” Try this with spicy data’aa! \nPunjabi Lemon Pepper Chicken (ਪੰਜਾ ਬੀ ਨਿੰ ਬੂ ਮਿ ਰਚ ਚਿ ਕਨ) GF\nMelt-in-your-mouth halal chicken thigh pieces with a lemony and peppery kick.\nHarpreet says “It’s my mom’s recipe; she used to make this dish on weekends especially during our summer breaks”.\n–or–\nMoroccan Mixed Vegetable Tagine V | GF\nSteamed seasonal vegetables\, chickpeas and olives slowly cooked in a spiced broth.\nKhadija says “My mom used to cook it for me and my siblings when we were children.” \nIndian Watermelon and Cucumber Salad with Black Salt  V | GF\nRefreshing and juicy\, with a sprinkling of distinctive black salt.\nSayani says “A simple summer salad that is fresh and colourful.” \nIndian Jeera Rice  V I GF\nBasmati rice is flavoured with spices\, cumin seeds and bay leaves.\nMadhuri says “”I like this dish. The aroma is truly tempting and delicious.” \nIndian Kulfi Bites with Fresh Strawberries V | GF\nCool and creamy frozen treats made with coconut milk blended with fresh Ontario strawberry purée.\nSayani says “My mom used to make kulfi during summer holidays.” \n—– \nMeat or Vegetarian\nNewcomer Kitchen Dinner\n$40 pp \n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Their ‘Willing to Work” food entrepreneurship training program is now in its fifth year and has help launch multiple food businesses led by newcomer women. A federally-funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. \n@newcomerkitchen | newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-o-canada-newcomer-kitchen/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/June-29-Newcomer-Kitchen-Bentway-Communal-Table_BANNER-2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20230621T180000 DTEND;TZID=America/Toronto:20230621T200000 DTSTAMP:20260419T225610 CREATED:20230506T132957Z LAST-MODIFIED:20230620T194702Z UID:133407-1687370400-1687377600@dev.thedepanneur.ca SUMMARY:COMMUNAL TABLE: Summer Solstice Feast | Dashmaawaan Bemaadzinjin DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nWED June 21 | Summer Solstice Feast | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON June 19\nJoin Dashmaawaan Bemaadzinjin (They Feed the People) on June 21 — the eve of the summer solstice and National Indigenous Peoples Day — to celebrate the changing of the seasons\, the beauty of Niibin (Summer) and the gifts that it brings to us. We are excited to bring a specially curated Summer Solstice Feast to the Bentway Communal Table that originates from the sky\, the water\, the land and the kitchens of our families. We invite you to sit with us as we tell a story through Indigenous ingredients\, and offer an experience to see food as understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin (They Feed The People) is a Toronto-based Indigenous catering company and food sovereignty project that brings Indigenous fusion foods to catered events\, festivals\, cultural gatherings and pop-ups around the city. In the summer of 2022\, they brought an Indigenous food market to the historic Fort York site that became a busy weekly event feeding hundreds of people and introducing them to Indigenous twists on popular street food recipes. Led by Laurie Hermiston\, the “Dash” team is a catering company with a conscience\, paying forward a portion of all of their profits to food sovereignty projects in the community. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis special feast features a creative\, elevated menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nBaked Bannock with Infused Sage Oil \nFrom the Water\nSmoked Whitefish Dip -or- Smoked Sunchoke Dip with Crunchy Summer Vegetables \nFrom the Sky\nCrispy Turkey Wings with Chokecherry Marinade -or- Roasted Cob Corn with Sumac & Wild Herb Butter \nPulled Duck Flatbreads: Garlic Confit\, Pulled Duck\, Blueberries\, Pickled Red Onion\, Goat Cheese\, Arugula\, Blueberry Lavender Reduction -or- Squash-Cranberry Flatbreads: Butternut Squash\, Ricotta\, Dried Cranberries\, Crispy Sage\, Walnuts \nFrom the Earth\nWild Rice Fritter Salad with Blueberry Vinaigrette \nFrom the Land\nVenison Roulade -or- Mushroom Ragout\nwith Wild Ramp Pesto\, Butternut Squash Puree\, Braised Sunchokes & Heirloom Corn Sauté \nFrom the Forest\nCandied Spruce Tip Panna Cotta with Fermented Berries \n—– \nMeat or Vegetarian\nSummer Solstice Feast \nCommunal Tables opening (Jun 21) and closing (Sep 14) feasts by Dashmaawaan Bemaadzinjin are priced at $80pp +HST\, with all additional proceeds going to support their programs. All other Communal Table dinners are $40 pp. \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honoring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs URL:https://dev.thedepanneur.ca/event/communal-table-summer-solstice-feast-dashmaawaan-bemaadzinjin/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway 2023 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/June-21-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20220828T180000 DTEND;TZID=America/Toronto:20220828T190000 DTSTAMP:20260419T225610 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:20260419T225610 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:20220818T180000 DTEND;TZID=America/Toronto:20220818T200000 DTSTAMP:20260419T225610 CREATED:20220801T182425Z LAST-MODIFIED:20220816T114055Z UID:130516-1660845600-1660852800@dev.thedepanneur.ca SUMMARY:COMMUNAL DINNER: Seoul Food BBQ | Greg Couillard DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 18 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 16\, 10pm\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. For this dinner\, Greg casts his net across Asia\, reeling in flavours from China\, Thailand and Korea\, and bringing it all to the table with his inimitable panache.\n—– \nCold Shanghai Noodle Salad\nFat\, spicy noodles dressed with a Hunan black bean and creamy sesame dressing\, tossed with shredded Asian greens\, crunchy bean sprouts\, cilantro and Thai basil. \nSmoked Seoul Beef Brisket\nClassic Korean flavours meet old-school\, low-and-slow smoky BBQ in this ‘Seoul Food’ mash up\, slathered with homemade  BBQ sauce spiked with Greg’s signature No Refund pineapple hot sauce.\n–or–\nVeggies & Tofu in Red Coconut Curry\nA summery mix of squash\, yams\, peppers and leeks tossed with from tofu in a succulent red coconut curry! \nForbidden Fried Rice\nA colourful wok-fry of of “forbidden” black rice & vegetables. \nSugarplum Fairy\nLuscious\, fragrant almond cake\, studded with ginger-candied plums\n—– \nMeat\, Vegetarian or 1/2+1/2\nSeoul Food BBQ Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nSOLD OUT!\nORDERING FOR THIS EVENT IS CLOSED.\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  \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 Dinner FAQs URL:https://dev.thedepanneur.ca/event/communal-dinner-seoul-food-bbq-greg-couillard/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway Dinners 2022 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/08/Aug-18-Greg-Couillard-_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:20260419T225610 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:20220811T180000 DTEND;TZID=America/Toronto:20220811T200000 DTSTAMP:20260419T225610 CREATED:20220725T160250Z LAST-MODIFIED:20220807T035925Z UID:130432-1660240800-1660248000@dev.thedepanneur.ca SUMMARY:COMMUNAL DINNER: Indonesian Rijsttafel | Elita Rocka DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 11 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 9\, 10pm\nDutch for “rice table\,” rijsttafel is part of the Dutch-Indonesian colonial heritage\, a meal for festive occasions to be enjoyed with family or friends. It consists of serving many small Indonesian dishes\, revolving around rice\, to be shared with the whole table. Tonight Chef Elita from Nai Nai Indonesian Food curates an exquisite selection of the diverse and delicious dishes from Indonesia’s many cultures and culinary traditions.\n—– \nGado-Gado\nGado-gado is a popular Sundanese dish that masterfully combines slightly sweet\, spicy\, and savory flavours. A kind of composed salad\, it consists of blanched vegetables\, boiled potatoes\, long bean and chayote\, fried tofu and hard-boiled eggs drizzled with justly famous Indonesian peanut sauce. \nNasi Kuning\nIn Indonesia\, nasi kuning (turmeric rice) is a dish traditionally served during celebrations\, where its golden color is a symbol of good fortune. It is often stuffed into a cone-shape mold to make the centerpiece of a ceremonial nasi tumpeng plate in the Javanese slamatan celebration\, a communal feast symbolizing social unity. \nSate Ayam (chicken)\nSate (aka satay) is maybe the best known and most beloved of all Indonesian dishes. Small skewers of chicken are marinated overnight with chili\, ginger\, turmeric\, herbs and sweet soy sauce\, before being grilled and served with peanut sauce\n+\nTelur Balado\nOriginating from Northern Sumatra (Padang or Minang)\, this humble dish takes hard-boiled eggs\, deep-fries them until golden and slightly crispy on the outside\, and then simmeres them in a flavourful sauce of red chili peppers\, tomatoes\, and garlic.\n–or–\nSate Tempe (vegetarian)\nA plant-based version of satay made with tempeh\, a dense cake of fermented soybeans that originates in Indonesia\, that picks up a delicious smoky flavor as it grilled.\n+\nJamur Balado\nShitake mushroom simmered in a spicy chili pepper\, tomatoes\, and garlic sauce. \nBuncis Tumis\nFresh green beans\, simply stir-fried with garlic\, salt\, sugar and spicy sambal. \nAcar Timun\nA tart and refreshing Indonesian pickle made with fresh cucumber\, carrots\, fresh green chilies\, shallots and seasoned with white vinegar\, salt\, and sugar. \nEs Teler\nEs teler (tipsy ice) is a rich and luxurious Indonesian fruit cocktail\, with avocado\, coconut meat\, grass jelly\, jackfruit and other fruits\, served with luscious sauce coconut milk\, sweetened condensed milk\, fragrant pandan leaf\, and hint of salt. \n—– \nMeat\, Vegetarian or 1/2+1/2\nIndonesian Rijsttafel Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nSOLD OUT!\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 Dinner FAQs URL:https://dev.thedepanneur.ca/event/communal-dinner-indonesian-rijsttafel-elita-rocka/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway Dinners 2022 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/Aug-11-Elita_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:20260419T225610 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:20220804T180000 DTEND;TZID=America/Toronto:20220804T200000 DTSTAMP:20260419T225610 CREATED:20220718T133156Z LAST-MODIFIED:20220803T152834Z UID:130349-1659636000-1659643200@dev.thedepanneur.ca SUMMARY:COMMUNAL DINNER: Casbah Flavours | Dali Chehimi DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 4 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 2\, 10pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil; garnished with capers\, black olives\, sliced hard boiled eggs and tuna; served with baguette. \nChicken & Apricot Tagine\nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken braised in a tomato broth with fresh ginger\, cumin\, coriander\, and cinnamon\, garnished with slivered almonds.\n– or –\nVegetable Tagine\nA North African classic\, a fragrant stew of zucchini\, pumpkin\, onions\, garlic\, and white beets in a lightly spiced tomato broth; garnished with slivered almonds \nRouz Djerbi\nAlso known as Riz Djerbien\, this is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients like spinach\, peppers\, chickpeas\, and harissa combine to create flavourful dish where the rice soaks up the flavours as it cooks. \nServed with side of refreshing carrot salad with lemon\, honey and rosewater. \nBasbousa\nA dense\, luscious cake of coarse semolina\, golden and crunchy on top and tender beneath\, soaked in a lemon syrup and topped with fresh summer berries. \n—– \nMeat\, Vegetarian or 1/2+1/2\nNorth African Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \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 Dinner FAQs URL:https://dev.thedepanneur.ca/event/communal-dinner-casbah-flavours-dali-chehimi/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway Dinners 2022 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/THU-Aug-4-Dali_banner-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20220731T180000 DTEND;TZID=America/Toronto:20220731T190000 DTSTAMP:20260419T225610 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:20220728T180000 DTEND;TZID=America/Toronto:20220728T200000 DTSTAMP:20260419T225610 CREATED:20220711T160936Z LAST-MODIFIED:20220726T180348Z UID:130284-1659031200-1659038400@dev.thedepanneur.ca SUMMARY:COMMUNAL DINNER: Creole vs Kreyól | Marc Kusitor + Daniel Holloway DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Jul 28 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 26\, 10pm\nThere are many legacies of colonialism\, many terrible\, and yet still some wonderful things have emerged from this collision of cultures. In places where French and African cultures touched\, a vibrant fusion cuisine emerged. Creole (Louisiana) and Kreyól (Haiti) foodways share common roots but represent diverse branches\, informed by the idiosyncrasies of history and terroir. Chefs Marc Kusitor and Dan Holloway playfully explore the intersection of these two culinary worlds\, where French techniques meet African traditions and New World ingredients.\n—– \nCornbread with Sides\nAt the iconic Creole restaurant Dookie Chase in New Orleans\, it’s traditional to begin a meal with cornbread and a selection of spreads. Tonight homemade Southern-style cornbread is paired with a smoked mango and yellow pepper jelly brightened with sour orange\, tartinade d’avocats\, a creamy\, spicy blend of avocado and scotch bonnet\, and epis butter\, a classic French compound butter built around the traditional Haitian seasoning blend of peppers\, garlic and herbs. \nPoul Ak Kalalou \n(Braised Chicken with Okra and Andouille Scented Rice)\nA play on the flavours of Creole Gumbo and Haitian Poul ak Sos (stewed chicken). Citrus-marinated chicken legs braised in a spicy tomato based liquid and finished with whole okra to add body to the sauce. Served with rice cooked in the renderings of smoked Cajun andouille sausage.\n–or–\nCauliflower Étouffée\n(Smothered Cauliflower with Black Eyed Peas and Brown Rice)\nÉtouffée — French for ‘smothered’ —is a rich\, often spicy stew that show its French roots through the use of a nutty\, golden roux (a paste of flour cooked in oil or butter). Here cauliflower\, originally from Europe\, meets black-eyed peas\, an ingredient brought to the New World by enslaved Africans\, in a lush fresh tomato-based sauce\, smothered over toothsome brown rice. \nCorassol Ice Cream Sandwiches\nFragrant\, tropical soursop is the star in this double-churned homemade ice cream\, sandwiched between rich\, spiced ‘Maria’ cookies\n—– \nMeat\, Vegetarian or 1/2+1/2\nCreole vs Kreyól Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nTHIS EVENT IS SOLD OUT\n\nChef Daniel Holloway is a professional chef who\, together with partner Marie Fitrion\, founded Urban Acorn in 2012 to pursue innovative plant-forward connections between food and community. @urbanacornca @chefholloway @voodoohaggis \nChef Marc Kusitor\, a George Brown culinary grad\, is interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine.  @choptimecatering \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 Dinner FAQs URL:https://dev.thedepanneur.ca/event/communal-dinner-creole-vs-kreyol-marc-kusitor-daniel-holloway/ LOCATION:The Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada CATEGORIES:Bentway Dinners 2022 ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/July-28-DanMarc_banner.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR