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DTSTART;TZID=America/Toronto:20230907T180000
DTEND;TZID=America/Toronto:20230907T200000
DTSTAMP:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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:20260420T002815
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220724T180000
DTEND;TZID=America/Toronto:20220724T190000
DTSTAMP:20260420T002815
CREATED:20220704T152534Z
LAST-MODIFIED:20220724T002830Z
UID:130160-1658685600-1658689200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Turkish Picnic | Tuba Tunç
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 24 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 22\, 10pm\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of traditional Turkish dishes.\n—– \nMercimek Kofte\nThis ancient dish is the Ottoman version of “Beyond Meat”\, a vegetarian version of a popular çiğ köfte traditionally made with raw meat. Here lentils and bulgur wheat are combined with green onions\, parsley\, cumin and biber salcasi (a rich and slightly spice Turkish tomato and pepper paste) into savoury little mouthfuls\, served with fresh greens. \nDolma (beef -or- vegetarian)\nStuffed vegetables – in this case red peppers & zucchinis – can be found in virtually every cuisine around the Mediterranean. They are a common dish in Turkish households\, where they are known as dolma\, meaning ‘stuffed’ — and for good reason: they are a delightful little self-contained meals with vegetables\, rice\, and beef (or currants\, cinnamon and a generous helping of olive oil for the vegetarian recipe)\, herbs and spices all combined. This version uses thick potato wedges hold up the peppers while they cook\, which then soak up all the delicious cooking juices and help thicken the tomato-y sauce. Served with a thick haydari sauce of pressed yogurt\, garlic and dill. \nRevani\nA lemon-scented\, syrup-soaked semolina cake similar to Arabic basbousa or namoura. \n—– \nMeat\, Vegetarian or 1/2+1/2\nTurkish Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats\, where she showcases Turkish & Ottoman cuisine\, as well as her take on international cuisines. \nlokumeats.com | IG: @lokumeats \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-turkish-picnic-tuba-tunc/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/2022-Tuba-Picnic-Jul-24-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220721T180000
DTEND;TZID=America/Toronto:20220721T200000
DTSTAMP:20260420T002815
CREATED:20220704T144822Z
LAST-MODIFIED:20220720T134318Z
UID:130161-1658426400-1658433600@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Filipino Kamayan | Maria Polotan
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 21 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 19\, 10pm\nKamayan is a Tagalog word that translates to “by hand” and refers to a traditional Filipino style of eating—communally\, and without plates or utensils. A typical kamayan meal features a table covered in banana leaves which is then artfully arranged with a variety of traditional Filipino dishes served rice\, condiments and garnishes. Join Maria Polotan of Mama Linda’s for the unique culinary experience of kamayan\, showcasing the flavours and traditions of Filipino cuisine.\n—– \nKinilaw na Pusong Saging\nBanana hearts\, the tender centre of the flower of the banana palm\, are a popular Filipino delicacy similar to artichoke hearts. In this dish\, thin slices of blanched banana hearts are prepared in the style of kinilaw\, a dish similar to ceviche\, with a tart\, acidic dressing of coconut vinegar\, lime juice\, shallots and ginger\, finished off with coconut cream. \nGinataang Manok (chicken) –or– Ginataang Sitaw at Kalabasa (vegetarian)\nChicken or long bean and Asian squash simmered in a rich coconut broth flavoured with garlic\, ginger\, onion\, and lemongrass. \nEnsaladang Talong\nA salad of grilled Asian eggplant\, tomatoes\, green onions in a lime-honey-ginger dressing \nApan-Apan \nAn Ilonggo dish from the Western Philippines\, this dish of kangkong (water spinach) is prepared with traditional adobo flavours of garlic\, coconut vinegar\, soy sauce\, bay leaf and black pepper. \nAchara\nA tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nThis meal will be served kamayan-style\, on banana leaves\, with a mix of white & brown rices\, and a selection of condiments like cilantro chutney and crispy garlic.\nNote: food will be served communally on the tables with serving utensils\, and guests are asked to served themselves onto their own plates\n \nMaja Blanca\nA light\, delicate custard of young coconut juice and meat\, coconut milk\, corn\, milk\, sugar\, and cornstarch.\n—– \nMeat\, Vegetarian or 1/2+1/2\nFilipino Kamayan Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-filipino-kamayan-maria-polotan/
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/2022/07/2022-Maria-Dinner-July-21-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220717T180000
DTEND;TZID=America/Toronto:20220717T190000
DTSTAMP:20260420T002815
CREATED:20220623T150931Z
LAST-MODIFIED:20220716T131037Z
UID:129996-1658080800-1658084400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Taste of Indonesia | Elita Rocka
DESCRIPTION:NEW DATE: Sunday\, July 17 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 17 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 15\, 10pm\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Chef Elita of NaiNai Noodles shares a few distinctive and authentic Indonesian recipes.\n—– \nTahu Goreng \nThis fried tofu snack is all about the delightful contrast between the crispy golden exterior and the soft\, creamy interior; served with a sweet soy dipping sauce and small green chilli. \nRendang Daging (beef)\nIn a 2011 online poll held by CNN International\, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Beef Rendang is a style of curry-like stew originating from the Minangkabau region in West Sumatra. It is characterized by a long\, slow cooking in coconut milk almost like a confit. The spices used\, lemongrass\, garlic\, chili\, shallot\, ginger and galangal\, also have antimicrobial properties and act as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions.\n–or–\nRendang Tempeh (vegan)\nTempeh\, a traditional Indonesian food made by the controlled fermentation of soybeans into a firm cake\, works beautifully with the richness of reduced coconut milk and deep & complex flavours of the rendang spices. \nThe meal is served with with jasmine rice\, a coconut & long bean stir fry\, and terong balado\, a dish of eggplant glazed in a spicy chilli sambal with shallots\, garlic\, tomatoes and lime leaf. \nSingkong Lumer\nCassava pudding made from grated cassava cooked with palm sugar\, pandan leaf and topped with creamy coconut milk sauce; a luscious mix of sweet & salty.\n—– \nMeat\, Vegetarian or 1/2+1/2\nIndonesian Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-indonesian-elita-rocka/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Elita-Picnic-Jul-17-V2-_SUN-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220714T180000
DTEND;TZID=America/Toronto:20220714T200000
DTSTAMP:20260420T002815
CREATED:20220623T162127Z
LAST-MODIFIED:20220714T025526Z
UID:129995-1657821600-1657828800@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Teta's Palestinian Kitchen | Mary Freij
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 14 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE July 12\, 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 (Grandmother’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—– \nWatermelon & Feta Salad\nThe perfect summer salad; juicy\, sweet watermelon and rich\, salty feta are an addictive combination\, topped with a tangy a pomegranate molasses dressing and a sprinkling of fresh mint \nSamakeh Harra (fish)\nA traditional Palestinian/Lebanese dish from the seaside\, delicate white fish fillets are cooked with a fresh\, spicy tomato sauce with plenty of onions\, garlic\, coriander and green pepper.\n–or–\nKoussa Banadoura (vegan)\nFresh summer zucchini lightly cooked with chickpeas in a spicy tomato sauce. \nServed with golden basmati rice and a simple spinach salad. \nCardamom Date Cake\nA rich\, dark & luscious date cake topped with cardamom-infused caramel\n—– \nMeat\, Vegetarian or 1/2+1/2\nTeta’s Kitchen Palestinian Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \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 Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-tetas-kitchen-mary-freij/
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/2022/06/2022-Mary-F-Dinner-Jul-14-BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220710T180000
DTEND;TZID=America/Toronto:20220710T190000
DTSTAMP:20260420T002815
CREATED:20220619T230209Z
LAST-MODIFIED:20220709T051931Z
UID:129931-1657476000-1657479600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tunisian Tagines | Dali Chehimi
DESCRIPTION:NEW DATE: Sunday\, July 10 \nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 10 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Jul 8\, 10pm\nLong-time Dep favourite\, Chef Dali Chehimi brings a mix of traditional Tunisian and Moroccan favourites to the table for a delicious tour of North African cuisine. Complex spices\, lush combinations of sweet\, savoury and spicy\, Mediterranean ingredients and a hint of French colonial influence make for an exquisite culinary adventure.\n—– \nOmek Houria\nThis beloved Tunisian recipe — the name literally means your mother (omek)\, the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter\, somewhere between a salad and a dip\, it is made with sweet braised carrots combined with homemade harissa (a piquant North African chili paste)\, caraway\, garlic and olive oil\, and garnished with capers\, black olives\, sliced hard boiled eggs; served with pita. \nChicken Tagine with Preserved Lemons & Olives\nOne of Dali’s signature dishes\, this chicken tagine combines the floral tartness of his homemade preserved lemons\, the rich vegetal notes of cracked green olives and the warm\, spicy flavours of ginger and saffron to great effect;.\n– or –\nSweet Potato & Kale Tagine with Chickpeas\nA healthy\, modern take on Tunisian flavours\, spiced with cumin\, ginger\, nutmeg\, and a hint of curry. \nBoth are served with served with fluffy steamed couscous \nKhobzet Hwé (Breeze Cake)\nThis classic Tunisian dessert of crumbled butter biscuits drizzled with strong coffee and layered with rich buttercream and almonds evokes a tiramisu\, and gets its whimsical name from the cool\, breezy spots where the cake would be left to chill.\n—– \nMeat\, Vegetarian or 1/2+1/2\nTunisian Tagine Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in Tunisian fare. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-tunisian-tagines-dali-chehimi/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Dali-Picnic-Jul-10-V2_SUN-_-BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220703T180000
DTEND;TZID=America/Toronto:20220703T190000
DTSTAMP:20260420T002815
CREATED:20220607T162813Z
LAST-MODIFIED:20220702T043135Z
UID:129764-1656871200-1656874800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Pinoy Picnic | Maria Polotan
DESCRIPTION:⚠️ NEW DATE: Sunday\, July 3 ⚠️\nThe Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 3 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI June 31\, 10pm\nThe Philippines is an archipelago of thousands of islands\, with hundreds of unique and distinctive local cultures\, along with a complex and multicultural history profoundly influenced by Chinese\, Malay\, Spanish and American cultures. Yet some dishes\, like adobo\, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight Maria Polotan of Mama Linda’s shares some of these traditional Filippino favourites incorporating fresh\, local ingredients.\n—– \nCorn and Black Bean Empanaditas\nThese “little empanadas” are a favourite hand pie in the Philippines\, one can find them everywhere from street food vendors to elite social gatherings. This version features a thin\, baked wheat pastry filled with fresh Ontario corn and black beans stewed in fresh tomato sauce with garlic\, onion\, coriander\, cumin and lime\, and served with a cilantro dipping sauce. \nAdobo sa Gata (meat)\nA coconut milk-infused stew with chicken & pork slowly cooked with garlic\, soy sauce\, coconut and sugarcane vinegars\, black pepper\, and bay leaf.\n—or—\nAdobong Tokwa at Kabute (vegan)\nShiitake mushroom\, tofu and Asian greens braised in classic adobo seasonings. \nServed with steamed bok choy\, white jasmine rice and achara\, a tangy pickle of green papaya\, carrot\, onion\, garlic\, and ginger. \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze.\n—– \nMeat\, Vegetarian or 1/2+1/2\nPinoy Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others through her new catering project Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering and at Withrow Park Farmers’ Market in the summer. @mamalindasto \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-pinoy-picnic-maria-polotan/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-Maria-Picnic-V2-Jul-3-_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220630T180000
DTEND;TZID=America/Toronto:20220630T200000
DTSTAMP:20260420T002815
CREATED:20220607T174321Z
LAST-MODIFIED:20220630T182744Z
UID:129792-1656612000-1656619200@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Mama's Cuisine | Newcomer Kitchen
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 30 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 28\, 10pm\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Mama’s Cuisine is one of Newcomer Kitchen’s newest cohorts\, women from around the world who have come together to share their foods and cultures with Toronto. Hot on the heels of a successful pop-up at the Leslieville Farmers’ Market\, these ladies from Palestine\, Pakistan\, India\, Lebanon and Egypt are excited to create a truly international meal just in time for Canada Day — a celebration of everything that makes this country home for so many.\n—– \nGreen Pea Kachoris\nIn India these spiced fried spheres of delicate dough are stuffed with green peas\, poho (a kind of flattened rice) and a myriad of spices\, served with tamarind dip and cilantro chutney. \nKibbeh bil Sayniyeh (beef -or- veg)\nThis kibbeh ‘pie’ is a longstanding tradition in the Middle East. A firm dough made from cracked wheat bulgar is layered with ground beef fried with almonds and spices -or- a mix of sweet potato\, grilled onions and walnuts. It is then set in large\, round pans and cut into complex geometric patterns before baking.\n\nGrilled Market Veggies with Spiced Lentils\nFresh\, local summer vegetables garnished with spiced lentils. \nEgyptian Rice Pilaf\nAn elegant dish of medium grain Calrose rice\, cooked with vegetables stock and studded with almonds and raisins. \nNaan\nThese homemade Indian-style flatbreads will prepared on a traditional saj cooker on site! \nSalateh Malfouf \nA cool\, refreshing Egyptian shredded cabbage coleslaw\, jewelled with pomegranate seeds\, dressed with olive oil\, garlic\, and lemon. \nBasbousa\nA traditional Palestinian semolina cake made with shredded coconut and a delicately scented sugar syrup.\n—– \nMeat\, Vegetarian or 1/2+1/2\nMama’s Cuisine Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Our ‘Willing to Work” food entrepreneurship training program is now in its fourth year and has launched multiple women into their own food businesses. A federally funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-mamas-cuisine-newcomer-kitchen/
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/2022/06/2022-NK-Dinner-Jun-30-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220623T180000
DTEND;TZID=America/Toronto:20220623T200000
DTSTAMP:20260420T002815
CREATED:20220606T182418Z
LAST-MODIFIED:20220623T124905Z
UID:129735-1656007200-1656014400@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Tibetan Momos | Tsewang & Lhundup
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 23 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 21\, 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’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: beef with onions\, chicken\, mixed vegetable\, and tofu & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal\, a tangy pickled cabbage salad\, a 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\, Vegetarian or 1/2+1/2\nTibetan Momo Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \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 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\nBONUS: Dinner & A Movie!\nFree Screening at Fort York with Toronto Outdoor Picture Show \nTHU Jun 23 – HOMECOMING\nBeyoncé Knowles-Carter’s documentary Homecoming\, co-directed by Ed Burke\, is a ground-breaking concert film matched only by the iconic stage performances it features. Her long-anticipated headlining Coachella show delayed by a year while the artist gave birth to twins\, the documentary allows audiences a rare glimpse into her private life\, laying bare her personal and production challenges as she mounts an ambitious creative project while recovering from a difficult pregnancy. \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-tibetan-momos-tsewang-lhundup/
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/2022/06/2022-TC-Momo-dinners_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220621T180000
DTEND;TZID=America/Toronto:20220621T190000
DTSTAMP:20260420T002815
CREATED:20220604T182103Z
LAST-MODIFIED:20220621T011604Z
UID:129666-1655834400-1655838000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Global Pan | Newcomer Kitchen
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nTUE Jun 21 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until SUN June 19\, 10pm\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. Global Pan is one of Newcomer Kitchen’s newest cohorts\, women from around the world who have come together to share their foods and cultures with Toronto. Featuring women from Syria\, Afghanistan\, China\, Taiwan\, and a mother & daughter team from the Bahamas\, this eclectic group has put together an exciting international menu for our inaugural Communal Picnic.\n—– \nMuhummara + Cong Yu Bing\nMuhummara is a rich\, ruby-red Syrian spread of roasted red peppers\, tomato paste\, nigella seeds and chopped walnuts. Served with Cong Yu Bing\, flaky and delicate scallion pancakes popular in northeastern China. \nTaiwanese Pickled Daikon\nThese delicious and crunchy pickled vegetables are a staple on tables in China and Taiwan with a sour/sweet/spicy/smoky flavour profile. \nChapli Kebab (meat)\nA specialty of Pashtun cuisine\, these spicy Afghan beef patties are prepared with minced Halal beef\, seasoned with ground coriander\, pomegranate seeds\, green chillies\, and mint; served with fresh flatbread.\n–or–\nMacaroni Pie (veg)\nA classic party dish across the Caribbean\, this baked Bahamian-style macaroni and cheese is an addictive mix of crunchy top and creamy centre. \nBorani Banjan\nThis delicious Afghan is made with slices of fried eggplant simmered in an aromatic tomato sauce topped with lashes of thick garlicky yogurt and mint. \nCaribbean Citrus Salad\nCrisp green lettuce with sliced citrus\, tossed with a light avocado and lime dressing. \nChinese Almond Jelly\nAlmond jelly is a light dessert enjoyed across Asia for its cool\, delicate texture. It is made with almond milk scented with ground sweet apricot seeds\, set with agar agar\, and topped with tropical fruit.\n—– \nMeat\, Vegetarian or 1/2+1/2\nGlobal Pan Communal Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Our ‘Willing to Work” food entrepreneurship training program is now in its fourth year and has launched multiple women into their own food businesses. A federally funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. newcomerkitchen.ca \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-global-pan-newcomer-kitchen/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/2022-NK-Picnic-Jun-21-Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220616T180000
DTEND;TZID=America/Toronto:20220616T200000
DTSTAMP:20260420T002815
CREATED:20220603T213211Z
LAST-MODIFIED:20220616T002014Z
UID:129619-1655402400-1655409600@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Taco Party | Erika Araujo  
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style communal dining in a unique urban setting \nTHU Jun 16 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE June 14\, 10pm\nAh\, tacos… warm\, savoury fillings topped with a variety of colourful garnishes\, all wrapped up in fresh\, tender corn tortillas. These little bundles of deliciousness have become the most iconic Mexican dish the world over\, and for good reason. Join Chef Erika Araujo of Ixiim for this fun and interactive DIY taco party featuring a fabulous spread of 5 different fillings and toppings that showcase the delectable diversity of authentic Mexican flavours.\n—– \nTotopos with guacamole & salsa\nKick off with this classic starter of totopos (crispy fried corn tortilla chips) served with tomatillo & avocado guacamole and piquant red arbol chile and tomato salsa. \nDIY Taco Party!\nA selection of 5 fillings served with warm corn tortillas for you to mix and match. \nChicken Pibil – tender chicken cooked in banana leaves in the style of the Yucatan; with orange\, oregano and achitote (annatto) which lends its distinctive red colouring; served with pickled red onions \nPork Carnitas – the ever-popular shredded pork shoulder of Michoacán; slowly confit in its own juices with garlic\, bay leaves and citrus. \nMole Verde – summer squash\, zucchini\, and cauliflower in a complex sauce of pumpkin seeds\, tomatillos\, poblano chiles\, scallions\, and green herbs. \nSweet potato and black beans with spiced with fragrant guajillo peppers \nRoasted corn and zucchini a la Mexicana\, with tomato\, onion & garlic \nThe party isn’t complete without the classic accompaniments: refried beans\, a fresh pico de gallo of tomato\, jalapeño\, onions\, lime & cilantro. \nArroz con Leche Palettas\nSweet\, creamy cinnamon-infused rice pudding is a Mexican favourite\, but it is sometimes also served up as a refreshing frozen paletta (popsicle). Contains dairy \n—– \nMeat\, Vegetarian or 1/2+1/2\nTaco Party Communal Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS 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. \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-taco-party-erika-araujo/
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/2022/06/2022-Erika-banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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