BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20200308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20201101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20210314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20211107T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20220313T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20221106T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20230312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20231105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241109T183000
DTEND;TZID=America/Toronto:20241109T210000
DTSTAMP:20261104T201406
CREATED:20241028T005958Z
LAST-MODIFIED:20241107T144709Z
UID:140334-1731177000-1731186000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Singing Mama by Nayla Ghandour
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nNayla Ghandour’s love of food and song has taken her on an extraordinary journey around the world. A Lebanese expat living in Dubai during Covid\, Nayla began sharing videos on social media of herself cooking and singing — both lifelong passions — as a way of lightening the boredom of lockdown. The project was only ‘amateur’ in that it was done only for the love of doing it\, but became a source of real joy\, pride and connection. \nAround this time Nayla began the long\, complex journey of emigrating to Canada. A temporary stay in her hometown of Beirut was arranged as an interim measure. Unexpectedly an opportunity to open a restaurant appeared\, and although reticent at first —  she had no prior industry experience — she decided to take a leap of faith into this adventure. The menu was composed of all the dishes she loved to cook for her family\, spanning Lebanese\, Armenian\, Italian\, and Indian food. Her restaurant\, The Singing Mama\, soon became blur of singing\, cooking and hosting — a new home. \nUnfortunately the situation in Lebanon continued to deteriorate. Nayla’s family were granted an Express Entry Visa\, so they made the painful decision to close down and relocate for the sake of their children. Nayla’s own childhood was marked by war and bombing\, and she did not want her kids to experience the same trauma. Now in Canada\, Nayla hopes that cooking and singing will continue to offer pathways to new friendships\, as well as a connection to memories and traditions. \nJoin us for a night of delicious food\, lovingly prepared and shared\, accompanied by a selection of contemporary international pop\, jazz\, soul and blues vocals performed by The Singing Mama herself.\n—– \nEech Salad\nIn this classic Armenian dish\, fine bulgur wheat absorbs layers of flavour from a mix of sautéed vegetables and a rich crimson hue from a paste of smoky\, slightly spicy Aleppo pepper. Fresh mint and basil add freshness\, walnuts bring richness and texture\, and a garnish of pomegranate adds the final pop of colour and tang. \nKousa Mahshi & Warak Enab\nA beloved\, labour-intensive Lebanese dish of pale marrows (a kind of small\, young zucchini) and vine leaves stuffed with a mix of ground beef\, rice and baharat\, a fragrant Arabic mixture of 7 spices. They are then layered over lamb\, drizzled with good olive oil and lemon\, and patiently slow-cooked for hours until meltingly tender. The hollowing out of each kousa and the careful rolling of each vine leaf means this dish is a labour of love usually reserved for family gathering and special occasions. \nMujaddara Hamra\nAn ancient Levantine dish\, this mixture of lentils\, cracked bulgur and onions has been made since biblical times. This dish is a speciality of Southern Lebanon\, where it gets the name hamra\, meaning ‘red’\, from the onions which are fried until they are deeply caramelized\, sweet and dark auburn\, which lends a russet colour to the finished dish.  Served with fresh laban (yogurt) and mint. \nFattoush\nA fresh\, colourful salad of lettuce\, tomato\, cucumber\, green onions\, mint\, and radish\, with a lemon pomegranate dressing and crispy fried pita croutons. \nMedovik\nA somewhat unlikely dessert for the Middle East\, this traditional Russian honey cake has become something of a phenomenon in the UAE\, with several bakeries in Dubai specializing in just this dish. A decadent and impressive dessert\, it is comprised of more than a dozen thin layers of golden pastry interspersed with a rich\, tangy\, honey-infused cream. \n—– \n$89 +HST \n—– \nNayla Ghandour — The Singing Mama — has carried her twin loves of cooking and singing from Dubai to Beirut\, and now to Canada\, where she looks forward to sharing them both with new friends. @the.singing.mama \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur \n 
URL:https://dev.thedepanneur.ca/event/supper-club-the-singing-mama-by-nayla-ghandour/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/unnamed-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241102T183000
DTEND;TZID=America/Toronto:20241102T210000
DTSTAMP:20261104T201406
CREATED:20241007T163343Z
LAST-MODIFIED:20241107T144709Z
UID:139894-1730572200-1730581200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Culinary Journey by Diana Chu
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nExploring Identity Through Food:\nA Culinary Journey of Heritage\, Resilience\, and Being Canadian\nStep into an evening where food transcends its role as nourishment\, becoming a lens through which we explore identity\, culture\, and history. In this supper club\, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India\, Vietnam\, and China. Personal reflections and realizations about being Canadian accompany each course. Food-wise\, you can expect the aromatic spices of India\, layered with the fresh\, vibrant tastes of Vietnam\, and the delicate\, comforting traditions of Cantonese cuisine. Together\, we’ll utilize these dishes to explore themes like the harms of implicit biases\, power structures embedded within our food cultures and systems\, and the resilience of cultures navigating change. More than just a meal\, this evening intends to spark dialogue and reflection on how food connects us to our roots while shaping our identities in the present. Join us for a night of storytelling\, flavours\, and connection—where the past meets the present and our shared understanding of the role of food evolves. \nJiaozi and Pakoras\nWe begin the evening with a two-part starter that draws on influences from Chinese and Indian culinary traditions. Juicy Chinese-style dumplings and crisp aromatic pakoras are served along-side\, featuring spices and seasonings reminiscent of both worlds. \nSoy-braised Chicken and Stir-Fried Greens\nOur main course takes you to Canton. Cantonese cuisine is known for its lightness and simplicity\, with a focus on showcasing an ingredient’s essence. Chicken is braised in a soy-based master stock alongside stir-fried greens. Both are comforting no-fuss dishes that remind Diana of her parents’ love. Dishes are served with white rice. \nRed Bean and Tapioca Tong Sui\nThe evening finishes with a childhood favourite – sweet adzuki bean and tapioca tong sui. Tong sui is an umbrella term that describes sweet soups originating from parts of China. \n—– \n$79 +HST \n—– \nDiana Chu was born and raised in Toronto. Her father is Chinese born and raised in Calcutta\, India and her mother is Chinese\, born and raised in Vietnam. An ex-policy consultant\, Diana leaped into the food industry in 2022. She has since completed her Culinary Management diploma at George Brown College and worked in a variety of food-based settings including fine and upscale dining\, a sandwich shop\, and business development at a food delivery start-up. A social scientist at heart\, she’s an avid observer of the role of food in shaping culture and community. Special thanks to Gary Hinds\, Diana’s life partner and the best listener in the world\, and Alex Chen for his culinary knowledge and chops.\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-culinary-journey-by-diana-chu/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/jiaozi-pakora.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241101T183000
DTEND;TZID=America/Toronto:20241101T210000
DTSTAMP:20261104T201406
CREATED:20241014T155524Z
LAST-MODIFIED:20241107T144709Z
UID:140019-1730485800-1730494800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dia de Muertos by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de Muertos is celebrated throughout Latin America and in many places with a Latino population. It has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Imagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honour them with laughter and joy. \nAs a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles\, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos\, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself\, and processed by hand in the traditional manner.\n—– \nSopa de Tortilla\nTortilla soup is a popular Mexico City variant of the traditional Mexican sopa Azteca. A rich\, chile-infused tomato and onion broth is seasoned with epazote\, a distinctive Mexican herb\, and ladled over crispy strips of fried corn tortilla and served with a variety of garnishes like pasilla chiles\, chicharrón\, avocado\, queso panela\, lime\, and Mexican crema. \nTamales (turkey or vegan)\nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. These tamales come filled with with turkey mole\, mushrooms with salsa verde\, or beans\, and showcase the beautiful heritage corn that Iván grows and nixtamalizes himself\, \nFrijoles Refritos\nMistranslated as “refried beans”\, this traditional dish is made by mashing and reheating cooked beans along with additional seasonings. The result is a rich and luscious dip that features the organic black turtle beans that Ivan grows on his farm. \nEnsalada de Nopales\nThe nopal is an indigenous Mexican cactus that produces the pink\, sweet fruit known as tuna (prickly pear). The paddles are also widely used as a vegetable\, such as in this cool\, tangy salad with onion and tomato. \nAtole Champurrado\nAtole is an ancient\, pre-Columbian beverage made with toasted corn flour. When mixed with Mexican chocolate\, raw piloncillo sugar\, and spices it’s known as champurrado. This hot and creamy drink is commonly served alongside tamales at holiday gatherings or from street food carts and stalls early in the morning. \nPan de Muerto\nThis ‘Bread of the Dead’ is one of the most iconic of the Dia de Muertos traditions. A sweetened soft bread\, perfumed with anise and shaped like a bun\, they are sometimes decorated with bone-shaped pieces to represent the deceased\, or with a baked tear drop to represent goddess Chīmalmā’s tears for the living. \n—– \n$79 +HST \n—– \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-dia-de-muertos-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/213354_1333760.jpg.1500x999_q95_crop-smart_upscale.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241026T183000
DTEND;TZID=America/Toronto:20241026T210000
DTSTAMP:20261104T201406
CREATED:20240930T195150Z
LAST-MODIFIED:20241107T144710Z
UID:139854-1729967400-1729976400@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241019T183000
DTEND;TZID=America/Toronto:20241019T210000
DTSTAMP:20261104T201406
CREATED:20240826T180753Z
LAST-MODIFIED:20241107T144710Z
UID:139364-1729362600-1729371600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Late Harvest by Chef Michael Kirkwood
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nPlease join us in welcoming back Chef Michael Kirkwood to the Dep for an evening of inspired comfort food with his signature elegant and creative twists. The early fall is Chef Michael’s favourite time to cook\, and this evening’s menu is a celebration of the Ontario late harvest\, drawing from the last crops of the season and the new vertical farms\, sourced directly from local farmers and growers where possible. A stunning mix of elegantly plated dishes and family-style shared courses\, tonight’s dinner promises to be thoughtfully conceived\, expertly crafted\, and beautifully executed — hope to see you at the table!\n—– \nSeared Sea Scallop\nRoasted cauliflower\, parsnip puree\, parsnip crisps \n‘Guts and Glory’\nHeirloom and cherry tomato\, buffalo bocconcini\, olive powder\, tomato consommé\, basil\, chopped balsamic \nBraised Beef Short Rib\nButternut squash\, leek and wasabi hash\, roasted foraged mushrooms\, Indonesian style BBQ Sauce \nChocolate and Chestnut Bread pudding\nVanilla creme anglaise\, bourbon caramel\n—– \n$85 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his parents’ gourmet interests inspired an appreciation for food and local ingredients. A young age he began working in local restaurants before graduating from George Brown College’s Culinary Arts program. He has since established his reputation through a long career working in many of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Turf Lounge\, and Bramble Gastropub. Over his career\, Micheal has refined his contemporary Canadian culinary voice\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. He has also enjoyed working on shows such as “Chef Worthy”\, “Daytime Toronto”\, “Breakfast Television”\, “Fire Masters” and CW networks “Recipe for Disaster”.\n@chefmichaelkirkwood \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-late-harvest-by-chef-michael-kirkwood/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/Braised-Short-Ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241012T183000
DTEND;TZID=America/Toronto:20241012T210000
DTSTAMP:20261104T201406
CREATED:20240913T180159Z
LAST-MODIFIED:20241012T150018Z
UID:139618-1728757800-1728766800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Balkan Family Dinner by The Spicy Balkan
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIf you want to get close to the Balkan soul\, you will most likely find it gathered around a table\, sharing stories\, laughter\, and the flavours of home-cooked meals passed down through generations. For this event\, Milka Subotic of The Spicy Balkan has curated a menu that features her family’s homestyle recipes\, showcasing the rich culinary traditions of the Balkans. We invite you to join us for a night of good food\, great company\, and the joy of sharing a rich and deep heritage. Whether you’re reminiscing about flavours from your own childhood or discovering these dishes for the first time\, this family-style dinner promises to be a memorable experience.\n—– \nĆevapčići & Kupus Salata\nDive into the rich\, garlicky goodness of Ćevapčići\, bite-sized sausages handcrafted with a mix of meats and Milka’s very own homemade spice blend. These little sausages are grilled to perfection and paired with a traditional kupus salata (cabbage salad)\, creamy kaymak (thick cream cheese)\, tangy homemade ajvar (red pepper spread)\, fresh onions and beautiful home-made bread. \nKrompir Paprikaš \nThis vegan stew is a hearty mix of tender potatoes\, a blend of vegetables and luscious handmade dumplings simmered in a velvety\, smoked paprika-infused broth — the epitome of Balkan comfort food. \nPečena Paprika\nRoasted yellow peppers stuffed with a creamy mixture of kaymak and tender grated potatoes\, and slow-roasted to beautifully balance the subtle sweetness of the peppers with the savory\, buttery filling. \nPalačinke \nThese delicate crepes are enjoyed with fresh fruit\, jam or rich Euro Cream — every bite is a sweet\, nostalgic nod to the desserts that have graced our family tables for generations.\n—– \n$79 +HST \n—– \nGrowing up\, Milka Subotic watched the women who raised her cook up traditional dishes with all the love and passion they could give. Those lessons became her creative outlet\, and a connection to her roots that keeps her grounded today. From this emerged her food business\, The Spicy Balkan\, featuring homemade Balkan condiments and spices\, a loving tribute to those remarkable women\, their unwavering spirit and spicy attitude that has been passed down through generations. @thespicybalkan\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-the-balkans-by-milka-subotic/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/IMG_2961-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241011T183000
DTEND;TZID=America/Toronto:20241011T210000
DTSTAMP:20261104T201406
CREATED:20240913T140550Z
LAST-MODIFIED:20240914T183547Z
UID:139593-1728671400-1728680400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cenaduria Mexicana by Mariel González
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIn Mexico\, a cenaduria is a small\, unassuming place most often run by a family\, serving casual fare like pozole and tostadas. There are a countless number of these little spots\, each one a repository of family recipes and local traditions\, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina’s Kitchen evokes the spirit of the cenaduria with a very special pozole recipe\, passed down across multiple generations\, along side a few other authentic specialities from her home state of Nayarit in western Mexico.\n—– \nAgua de Horchata\nTonight’s meal is served with this classic Mexican agua fresca\, a chilled\, cinnamon-infused rice milk. \nCeviche De Camaron estilo Nayarit\nNayarit is nestled between the Pacific Ocean and the forested mountains of the Sierra Madre Occidental. Its proximity to the sea makes fresh seafood a big part of the local cuisine. In ceviche\, shrimp is ‘cooked’ by the acid of a tangy lime juice marinade\, then tossed with juicy tomatoes\, crisp cucumbers\, onions\, and cilantro. Serrano or jalapeño peppers add a hint of heat\, and avocado slices provide a creamy touch. Served with crunchy totopos (fried corn tortilla chips)\, the fresh\, zesty flavours will transport you straight to the beach. (Pescatarian\, GF) \nPozole Rojo\nThis ancient\, pre-Columbian dish is the ultimate Mexican comfort food — a hearty soup that’s like a warm hug in a bowl. A rich and flavourful brilliant red Guajillo chile broth loaded with tender hominy corn\, whole kernels of nixtamalized maize\, the corn that would traditionally be ground to make masa for tortillas. It’s a joy to eat\, adding on layers of flavours with an array of toppings — shredded pork (optional)\, crunchy radishes\, fresh cucumbers\, lettuce and the requisite squeeze of lime — that lets everyone customize their bowl to their liking. (Vegan\, GF) \nPolvorones & Cafe de Olla\nPolvorones\, also known as Mexican wedding cookies\, are crumbly\, melt-in-your-mouth shortbreads loaded with walnut pieces. Their buttery flavor and delicate texture make them a delightful pairing with a hot drink. Café de Olla is a traditional Mexican way of making coffee\, infused with cinnamon sticks and sweetened with piloncillo (unrefined cane sugar).\n—– \n$79 +HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cenaduria-mexicana-by-mariel-gonzalez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Pozole-rojo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240928T183000
DTEND;TZID=America/Toronto:20240928T210000
DTSTAMP:20261104T201406
CREATED:20240816T210248Z
LAST-MODIFIED:20240928T194212Z
UID:139233-1727548200-1727557200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe September instalment of Chef Taylor Parker’s Indigenous Food Lab\, his monthly residency at The Depanneur alongside Chef Matthew Knight-Barton\, will be a celebration of early harvest of native Ontario ingredients like elderberry and sumac. Falling on the eve of National Day for Truth and Reconciliation\, makes its especially timely and trenchant. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nIt is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T183000
DTEND;TZID=America/Toronto:20240921T210000
DTSTAMP:20261104T201406
CREATED:20240816T202940Z
LAST-MODIFIED:20240919T145526Z
UID:139223-1726943400-1726952400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. \nTonight’s meal considers the Canadian fall harvest through the lens of Haitian cuisine. Fresh\, local seasonal vegetables like squash\, tubers\, leeks\, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes\, all served family-style to evoke the conviviality and sharing that marks the generous\, social spirit at heart of the Haitian table. \nThis dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records\, including cumbia\, kompa\, zouk\, rara\, gaita\, and more.\n—– \nSalade Joumou\nA nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nLegim Ak Sos Pwa (Beef –or– Vegan)\nLuscious braised beef short ribs (optional)\, are served with legim\, a vegetable stew that is a popular staple in Haiti; creamy eggplant\, chayote squash\, carrots\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. It is paired with sos pwa\, a silky black bean sauce that is one of the most indelible of Haitian comfort foods\, diri blan (white rice)\, and Marc’s incredible homemade pikliz\, a bright and fiery side of pickled cabbage\, carrots and peppers. \nCafé & Chokola \nA delicious improvisation on the dark\, rich flavours of Haitian chocolate and coffee. \n—– \n$89 + HST\nBYOB; no corkage fee \n—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @choptimecatering\n—–\nTrust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fueling movement.\n@trusttheprocesspress | @olasconola | @lupinore\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sos-pwa-by-marc-kusitor/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/SOS-PWA-legumes-Marc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240914T190000
DTEND;TZID=America/Toronto:20240914T220000
DTSTAMP:20261104T201406
CREATED:20240809T165027Z
LAST-MODIFIED:20240829T204505Z
UID:139165-1726340400-1726351200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parisian Bistro by Dali Chehimi + Live Music by The Lounge Academy
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\n“…certainly one of the most delicious beef dishes concocted by man.”\nJulia Child\, on Boeuf Bourguignon \nFrench cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of classic French dishes that evoke the timeless sophistication of the Parisian bistro. \nAnd what better way to connect with the soul of Paris than through chanson\, the beautiful\, nostalgic songs of Edith Piaf and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Ouelette and her band\, The Lounge Academy\, to provide a quintessential Parisian soundtrack for the evening.\n—– \nSelection of French Hors D’Oeuvres\nSalmon tartare\, paté de campagne\, and creamy Brie served with toasted baguette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions; served with boiled new potatoes. (Vegetarian Mushroom Bourguignon available). \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nGateau Basque\nThis simple yet refined cake from the region along the Spanish frontier features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling; served with a strawberry coulis.\n—– \n$89 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. @dalichehimi\n—– \nCorry Ouellette is a versatile Toronto-based jazz musician\, and long-time Depanneer\, who sings and plays trumpet with Tak Arikushi on guitar and Rachel Melas on bass as The Lounge Academy\, as well as performing with The Sonny Balcones\, The Sandy Pockets\, ​The Julee Cruise Ships and others. @the_lounge_academy\n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-parisienne-bistro-by-dali-chehimi-live-music-by-the-corry-oulette-trio/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/beef-bourguingon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240907T183000
DTEND;TZID=America/Toronto:20240907T210000
DTSTAMP:20261104T201406
CREATED:20240729T152226Z
LAST-MODIFIED:20240731T151619Z
UID:139109-1725733800-1725742800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Journey to Kazakhstan with Zhanar Khamitova
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nKazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid\, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods\, such as smoked\, dried\, and salted meats\, particularly horse and lamb\, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures\, such as the Uyghurs\, Dungans\, and Uzbeks. \nToday\, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients\, traditions and spices of a cuisine seldom seen in Toronto’s food scene. \nKespe (Nomad Chicken Soup)\nA comforting noodle soup\, kespe is a family favourite believed to warm and cure colds\, aiding in recovery. A traditional nomadic dish (its name translates as “noodles” in Kazakh)\, it features handmade noodles steeped in a rich bone broth with onions and root vegetables\, spiced with black pepper and bay leaf. \nKazakh Plov (Fragrant Lamb Pilaf)\nPlov is a cherished Kazakh rice dish\, the local variant of pilafs popular throughout Central Asia. Succulent chunks of lamb\, along with onions\, carrots\, and aromatic spices like cumin\, coriander\, and paprika are cooked together with rice so that the fragrances permeate the whole dish. The addition of sweet dried fruits and toasted nuts adds additional layers of flavour and texture. \nMedley of Kazakh Sweets: Baursaki\, Chak Chak\, Zhent\, Irimshik (served with Kazakh Green Tea)\nTea culture holds a special place in Kazakh society\, and is usually accompanied by baursaks (fried dough)\, cheeses\, and a variety of sweet pastries. Zhanar has prepared a sampling platter of traditional confections! Baursaki are doughnut-like puffed pastries served with butter\, honey or jam (and perfect for dunking in tea); Chak Chak originally from Tatarstan\, are fried noodles are swathed in honey and studded with dried fruits and nuts\, often playfully shaped into cones\, domes or spheres; Zhent is another classic tea-pairing\, made from sweet\, ground millet combined with condensed milk\, powdered sugar and melted butter; Irimshik is an tender\, orange-hued dried sour cheese that can be made from sheep\, goat or cow’s milk. \n—– \n$79 +HST \n—–\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in the UAE\, before relocating to Toronto to be with her daughter\, Fatima. @zhanarbakes\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-a-journey-to-kazakhstan-with-zhanar-khamitova/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/Ubbek-Plov-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240727T183000
DTEND;TZID=America/Toronto:20240727T210000
DTSTAMP:20261104T201406
CREATED:20240703T173809Z
LAST-MODIFIED:20240726T230327Z
UID:138973-1722105000-1722114000@dev.thedepanneur.ca
SUMMARY:FARMHOUSE DINNER: Summer Market Bounty by Len Senater
DESCRIPTION:This event takes place at Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, ON\nThe opportunity to cook fresh from the farmers’ market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. \nI’ve known my dear friend Miriam Davidson for a very long time. She introduced me to black and white photography which altered the trajectory of my life. An accomplished artist and educator\, Miriam recently established Rice Lake Arts\, an arts-focused retreat centre on a gorgeous property on the outskirts of Peterborough\, ON. This summer she is hosting a range of great workshops ranging from stone carving\, to fibre arts\, to works on paper\, as well as some great summer concerts. \nOne of her visiting artists this summer is another old friend\, David Armstrong\, whom I’ve know almost as long — a talented artist\, educator and builder from Halifax\, and the imaginative force behind a new wilderness education centre in Cape Breton\, NS\, Ember Arts. David will be leading a nature-based paper making & bookbinding class July 27-29 at Rice lake Arts — there are still a few spots available if you would like to join. \nI’ve offered to go up for the weekend and cook for my chums\, and we’ve decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal\, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer’s Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it. \nCome\, have dinner with us. I’d love to see you at the table. — LEN\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nLen Senater is the founder and owner of The Depanneur; he loves to cook for friends. \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/farmhouse-dinner-summer-market-bounty-by-len-senater/
LOCATION:Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, Ontario\, K0L 1B0\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/field.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240720T183000
DTEND;TZID=America/Toronto:20240720T210000
DTSTAMP:20261104T201406
CREATED:20240627T210226Z
LAST-MODIFIED:20240627T211601Z
UID:138922-1721500200-1721509200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever\, we need to embrace and celebrate our indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nThe Depanneur is proud to launch the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240711T183000
DTEND;TZID=America/Toronto:20240711T210000
DTSTAMP:20261104T201406
CREATED:20240627T200320Z
LAST-MODIFIED:20240628T001508Z
UID:138900-1720722600-1720731600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Feast from Iraq by Chef Abbas Wadi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIraqi cuisine is one of the world’s most ancient\, dating at least back to the time of the Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene\, it boasts a rich\, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs\, falafel\, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi takes a break from the kitchen of one of Toronto’s most prestigious steakhouses to introduce us to the home cooking he grew up with\, passed down lovingly in his family and now shared on our tables at The Depanneur.\n—– \nTemmen (Iraqi-Style Basmati Rice\, prepared 4 ways)\nIraqi cuisine is renowned for its rice\, prepared in myriad ways\, each with a distinct flavour. Far from a bland side dish\, specific preparations of rice are thoughtfully paired with particular dishes to complement and enhance their flavour. \nRed Rice with meat broth\, tomato paste\, and hot red pepper;\nYellow Rice with authentic saffron and orange peel;\nGreen Rice with dill and onions;\nBrown Rice with a blend of spices such as cinnamon\, cardamom\, anise\, coriander\, cumin\, and black pepper. \nThese exquisite rice dishes are enriched with a generous garnish of pistachios\, walnuts\, almonds and/or cashews\, along with dates\, raisins and/or barberries. \nMaraq Bamiaa (Okra Stew)\nA favourite dish during the summer when fresh young okra is available\, an ingredient deeply beloved in Iraqi culture. The small young okra pods are slowly cooked with beef tenderloin\, fresh tomato and a light blend of Iraqi spices\, along with tamarind\, lemon and a touch of sugar to give it a distinctive sweet-and-sour flavour. The delicacy of this dish — it disintegrates if reheated too often — means it rarely ever appears on restaurant menus. \nMaraq Kousa (Zucchini Stew)\nAnother popular summer dish\, this thick stew is fortified with chickpeas and features fresh zucchini — ideally the pale green\, variegated variety known in the West as marrow gourd — slowly cooked with tomato and a blend of turmeric and coriander seed which lends it its distinctive yellow colour and enticing aroma. \nBaghdadi Salad\nNo dinner table is complete with a a refreshing salad of some kind to cleanse the palate and balance the richness of the other dishes. This recipe\, typical of Baghdad\, Iraq’s cosmopolitan capital\, consists of cucumber\, tomatoes\, red onion\, tender chickpeas\, and fennel in a dressing of lemon\, pomegranate molasses\, apple cider vinegar\, and dried wild mint. \nHelawat Al Jaz (Carrot sweets)\nCarrot halwa amplifies the natural sweetness of fresh carrots\, cooked down to a thick consistency with sugar syrup infused with cinnamon\, saffron\, and anise. It is left cool and solidify before being cut into dainty cubes and garnished with pistachios.\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nAbbas Wadi is originally from Baghdad\, Iraq\, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto\, driven by a passion for sharing the rich flavours of Middle Eastern cuisine\, particularly the ancient and diverse tastes of Iraqi food. Throughout his career\, Abbas worked in numerous Arabic and Western kitchens\, and currently works at BlueBlood Steakhouse inside Casa Loma.\n@chef_wadi14 @letseat_14 \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-feast-from-iraq-by-chef-abbas-wadi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/Okra.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240621T183000
DTEND;TZID=America/Toronto:20240621T210000
DTSTAMP:20261104T201406
CREATED:20240602T230534Z
LAST-MODIFIED:20240617T150746Z
UID:138720-1718994600-1719003600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS SUPPER CLUB: One Spoon by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected; that we all share a responsibility for keeping the dish full\, and that those who would eat from this dish must share the spoon if it is to feed us all.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, painful exception: the country we actually live in. Indigenous food is absurdly underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. If Canadians are to take reconciliation seriously\, I believe this conversation should start at the table. \nStarting on June 21 — National Indigenous Peoples Day — The Depanneur is proud to launch One Spoon\, a new monthly indigenous fine dining residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nSpecial Guest: Cara-Lyn Morgan\nCara-Lyn Morgan is Canadian poet and artist. Her work explores cultural duality\, femininity\, the historical and present-day impact of Colonization\, and the complexities of truth and family. She will be reading from her recent collection\, “Building a Nest from the Bones of My People”\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-supper-club-one-spoon-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240615T183000
DTEND;TZID=America/Toronto:20240615T210000
DTSTAMP:20261104T201406
CREATED:20240527T202207Z
LAST-MODIFIED:20240610T175111Z
UID:138640-1718476200-1718485200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cher Tunisia with Dali Chehimi and Fatima Khlifi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nTonight two Dep alumni and Depanneur Cookbook contributors\, Dali Chehimi and Fatima Khlifi\, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market\, flavours deeply woven into the life and memories of every Tunisian.\n—– \nKeftaji with Merguez\nKeftaji has long been a popular street food in Tunisia; a hint comes from the name\, which dervies from the Turkish köfteci\, meaning “seller of kofta”. It is a finely chopped salad of Mediterranean vegetables like zucchini\, eggplant and peppers\, sometimes with pumpkin or potato add\, all typically fried in olive oil but in Dali’s recipe everything is baked to keep it lighter. It is seasoned with harissa (Tunisian red chilli paste)\, olive oil\, lemon and garnished with olives and sometimes a fried egg. Tonight the keftaji is served with delicious merguez\, the traditional thin\, spicy lamb sausages found across North Africa\, and fresh pita. \nKosksi [Chicken or Vegetarian]\nCouscous\, called kosksi\, is the national dish of Tunisia. The centrepiece of family meal\, a giant mound of tender\, steamed couscous is prepared in the traditional Tunisian style\, having been basted with a rich tomato broth. It is served with braised chicken [halal] –or– pumpkin and potato [vegetarian]\, each simmered with slow-cooked carrots\, zucchini and chickpeas with Tunisian spices like cumin\, caraway\, and homemade harissa. \nMakrout\nMakrout (aka makroudh) is a classic cookie from the Maghreb\, usually filled with dates\, with a distinctive diamond shape from which it gets its name. The dough is made with a combination of semolina and flour\, which gives it a very specific texture and flavor. The final step involves soaking the makroudh in a sweet syrup scented with orange blossom water and garnishing with flaked almonds. \nWe’ll close with green tea with fresh mint — the quintessentially Tunisian way to end a meal or share a convivial moment. \nBYOB\n—– \n$79  ON SALE! $69 + HST \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. @casbah707 \nFatima Khlifi is a teacher and educational consultant who grew up in France before moving to Toronto\, where she started gathering with friends to share and enjoy Tunisian dishes that reminded her of home. Fatima also works closely with Thermomix\, showcasing this innovative culinary appliance by cooking international foods. @FatiCookInMix\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cher-tunisia-with-dali-chehimi-and-fatima-khlifi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/chicken-kosksi-couscous.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240420T173000
DTEND;TZID=America/Toronto:20240420T230000
DTSTAMP:20261104T201406
CREATED:20240330T202418Z
LAST-MODIFIED:20240420T173434Z
UID:137971-1713634200-1713654000@dev.thedepanneur.ca
SUMMARY:HOMECOMING: A Depanneur Cookbook Dinner Party with Nantha Kumar
DESCRIPTION:This event takes place at Ursa\, 5589 Avenue du Parc\, Montreal\nThe official Montreal book launch of The Depanneur Cookbook.  \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFrom 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook (courtesy of Librairie Drawn & Quarterly)\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.)  \nAfter dinner\, from 9pm on\, the room is open to the public for anyone to hang out\, have a drink\, listen to tunes and generally enjoy a good old fashioned house party\, so invite your chums to come out! \n\n \nMontreal has always been an indelible part of The Depanneur’s DNA\, and more fundamentally\, who I am. This is evident from obvious things like the name to subtler details like the long-standing tradition of being a BYOB venue (a concept entirely foreign to Ontario) and the spontaneous\, unpretentious character of the place. I am absolutely delighted to return to the city that inspired it all and have a chance to celebrate with old friends in my old quartier. In addition to a fabulous meal by Nantha Kumar\, this extra special event will feature live musical performance by Malachi Vale and DJ sets by Andy Williams. \n\nEnjoying a plate of curried iguana with Nantha at the night market in Sungai Petani\, Penang\, Malaysia \nBack in the day (c. 1994)\, Nantha Kumar slinging noodles out of back of Elsa’s might have been the first pop-up restaurant I ever encountered\, along with my first introduction to Malaysian food. Since then I have had more than my fair share of pop-ups\, and in 2023 had the good fortune to eat my way across Malaysia. The trip including meeting up with Nantha in Sungai Petani\, north of Georgetown in Penang\, to meet his mom and siblings\, and pop out to the local night market to share a plate of curried iguana. A few weeks later I found myself working the dish pit at his brother’s Sarawakian Kolo Mee noodle restaurant in Joho Bahru north of Singapore over the Chinese New Year long weekend. He quipped\, “Now everyone thinks we must have a really fancy restaurant because we have a white dishwasher!”. \n\nAmuse bouche\nSingapore-style chilli crab \nAppetizer\nFaux Bird’s Nest Soup (vegetarian) \nThali\nChicken or veggie rendang\, turmeric coconut rice\, dhal\, veggies and papadum\nGreen mango/papaya salad \nDessert\nBlack sticky rice pudding with coconut milk and Asian fruits \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar pop-ups\, cooking in people’s homes\, serving up street food\, and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/homecoming-a-depanneur-cookbook-dinner-party-with-nantha-kumar/
LOCATION:Ursa\, 5589 Avenue du Parc\, Montreal\, Quebec\, H2V 4S8\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/Dep-in-MTL-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240418T183000
DTEND;TZID=America/Toronto:20240418T210000
DTSTAMP:20261104T201406
CREATED:20240405T001311Z
LAST-MODIFIED:20240405T020840Z
UID:138024-1713465000-1713474000@dev.thedepanneur.ca
SUMMARY:DIY Colombian Ajiaco with Natalia "Cookie" Martinez
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare a number of Colombian dishes and then sit down to share the meal you have made. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for a special pop-up event while is briefly visiting Toronto from her new home in Germany. \nCeviche De Camarones \nCeviche is popular dish in many parts of Latin America and one can find variations in pretty much every country with a coastline. This shrimp ceviche is popular in the Pacific and Atlantic regions of Colombia\, made with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips. \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \n$79 + HST \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—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/diy-colombian-ajiaco-with-natalia-cookie-martinez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/04/NATALIA-MARTINEZ-KECK_AJIACO_DEP-COOKBOOK_BEB-2021-17.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240327T183000
DTEND;TZID=America/Toronto:20240327T210000
DTSTAMP:20261104T201406
CREATED:20240304T163047Z
LAST-MODIFIED:20240326T213310Z
UID:137461-1711564200-1711573200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Cuisine Connections with Newcomer Kitchen
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis dinner will the inaugural event of the Solutions Salon\, an exciting new collaboration between the Centre for Social Innovation and The Depanneur. This new private dining room is being co-created to host purposeful gatherings that unlock the power of food to foster connection. \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \n \n\n  \nIn early 2016\, thousands of Syrian refugees found safe haven in Canada\, but were mired in the long\, slow resettlement process\, with hundreds of families stuck in hotels for week or months at a stretch\, with no access to kitchens\, no way to prepare their own food. In a small gesture of hospitality\, The Depanneur — together with Cara Benjamin-Pace\, Rahaf Alakbani and Esmaeel Aboufakher — invited a few of the newcomer women to use its kitchen to prepare and share a meal. The prospect of a field trip and a familiar\, home-cooked meal offered a welcome break from the tedium of the hotels. This small act\, initiated by a few volunteers using donated ingredients\, quickly blossomed into a joyful and delicious weekly gathering. To sustain the initiative\, the group began to prepare extra meals to sell to offset costs. The revenue paid for the ingredients and the kitchen space\, and the surplus was divided up among the cooks. \nWithin a matter of months\, the Newcomer Kitchen project had grown to include over 50 Syrian families and a large team of volunteers. Each week a group would prepare 50 meals to be sold online for pickup & delivery. Public and media enthusiasm was overwhelming; meals sold out in a matter of hours; local\, national and international news outlets covered the story\, and social media lit up with thousands of shares\, likes\, and tweets. What became clear was that the potential of this model went far beyond one tiny storefront. In less than a year\, Newcomer Kitchen had put more than $30\,000 directly into the hands of over 50 families while providing meaningful work and a unique opportunity for engagement and integration. Over the course of the next three years\, this innovative pilot program would work with more than 80 Syrian families and put more than $150\,000 into their pockets. \nToday Newcomer Kitchen is a thriving nonprofit organization working with cohorts of entrepreneurial women from all over the world\, that continues to create social and economic opportunities through food. (The Depanneur is no longer directly involved\, but still revels in their success.) This lovely dinner celebrates this vital chapter in The Dep’s history\, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada’s new citizens. \nThis will be the inaugural event of the Solutions Salon\, a new collaborative venture between The Depanneur and the Centre for Social Innovation. We hope to create a space devoted to purposeful gatherings that seek to unlock the power of food to create deep connections and foster important conversations. In a poignant twist\, it is located just down the hall from Newcomer Kitchen’s offices. What began with a humble invitation into The Dep’s kitchen\, now comes full circle tonight as we are invited to become a neighbour in their new home. \n\nA selection of appetizers will be provided during the 5:30-6:30 reception by the latest cohort of Newcomer Kitchen cooks — Cuisine Connections — showcasing the cuisines of Pakistan\, Sudan\, Morocco\, Nigeria and the Philippines. \nDinner Menu \nNigerian Jollof\nThis is one of the most quintessential dishes in the West Africa repertoire\, with many countries embroiled in a perennial “Jollof War” around who gets to claim this flavourful roasted red pepper and tomato rice pilaf as their national dish — perhaps the only war where every side is a winner. Originating in the 14th C. Jolof Empire in the Senegambian region of West Africa\, over the centuries this dish spread across Africa\, and crossed the Atlantic with the African Diaspora to become the foundation of American rice dishes like Jambalaya and Hoppin’ John. \nserved with \nMoroccan Chicken (Halal/GF)\nChicken marinated with preserved lemons and blend of Moroccan spices\, roasted and served with a silky onion and olive sauce. \n–or– \nMoin Moin (Vegan/GF)\nMoin moin is a very traditional West African dish\, a gently spiced savoury brown bean pudding steamed in banana leaves which lends it a unique flavour. \nand \nMoroccan Beet Salad\nColourful marinated beets\, dressed with parsley and cilantro in an olive oil and lemon dressing \nNigerian Coleslaw\nFinely chopped red and green cabbage mixed with carrots mixed in a cool\, creamy dressing. \nMoroccan Orange cake\nA rich\, flourless cake made from almond flour\, fresh eggs and fragrant oranges. \nNigerian Banana Cake\nSimilar to a classic upside-down cake or tarte Tatin\, this luscious dessert features a decadent topping of caramelized bananas. \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nThe Centre for Social Innovation is comprised of a group of dynamic co-working spaces animated by a vibrant community. CSI catalyzes\, inspires and supports people to create\, develop\, adopt and integrate new and renewed concepts and practices that put people and planet first. We envision a world where our systems – economy\, government\, culture and communities – serve to create a healthy\, just\, resilient & regenerative society full of meaning\, equity & happiness. @csitoronto\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-cuisine-connections-with-newcomer-kitchen/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/Jollof-rice-e1594202077632.jpg.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240324T120000
DTEND;TZID=America/New_York:20240324T143000
DTSTAMP:20261104T201406
CREATED:20240212T153915Z
LAST-MODIFIED:20240322T123850Z
UID:136874-1711281600-1711290600@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Sunday Sugo by Luciano Schipano
DESCRIPTION:This event takes place at Culinarium\, 1215 Weston Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nChef Luciano first came to the Dep in 2019 to lead a series of sold-out Master Classes on the art of making fresh burrata\, together with Master Italian Cheesemaker Angelo Pelosi. He returned to do several other events\, including an unforgettable Communal Table dinner at The Bentway where he prepared risotto for over 100 guests in his giant pentolo\, the largest of its kind in Canada. There must have been some mutual inspiration\, as he went on to found Culinarium\, a multi-purpose space akin to The Depanneur that hosts a wide variety of Italian food events.  \nNOTE: This event has two parts: from 12:00-1:00 we are open to the public\, anyone can stop by to grab a pint and a little taste of Chef Luciano’s exquisite truffle risotto (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 1:00\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nIn many Italian households\, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce\, sugo or gravy\, and surely every family makes it their own way\, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.\n—– \nAMUSE BOUCHE \nRisotto al Tartufo Nero e Burrata: Black truffle risotto with burrata \nANTIPASTI \nPecorino crotonese DOP\, sheep ricotta\, prosciutto crudo di Parma\, cacciatore al tartufo\, grilled eggplant\, olive schiacciate\, walnuts and dried figs \nPRIMI \nFettuccine al Sugo: homemade fresh egg pasta\, served with a classic Italian sugo: a hearty “Sunday sauce” made with meatballs\, pork ribs\, lamb\, and Italian sausage that’s been slowly simmered with San Marzano tomatoes for 5 hours. Vegetarian option: eggplant parmigiana \nInsalata: Italian dressing with wine vinegar\, olive oil and salt. \nDOLCE \nBiscotti: crisp\, homemade cantucci cookies served with classic moka espresso \n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A committed food advocate\, an accomplished personal chef\, executive chef\, teacher and food consultant\, Chef Luciano loves to share his knowledge of Italian cuisine\, both in Canada and Italy. In addition to running several Toronto venues specializing in Italian cuisine such as Culinarium\, Boccaccio\, and Caffé Cinquecento\, Chef Luciano also organizes Culinary Tours in Calabria\, Italy offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs. lucianoschipano.com | @lucianoschipano\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-sunday-sugo-by-luciano-schipano/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Sunday-Sugo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240322T183000
DTEND;TZID=America/Toronto:20240322T210000
DTSTAMP:20261104T201407
CREATED:20240219T192338Z
LAST-MODIFIED:20240321T073042Z
UID:137102-1711132200-1711141200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Filipino Kamayan with Maria Polotan
DESCRIPTION:This event takes place at Henderson Brewery\, 128a Sterling Rd.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nNOTE: This event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep. All I can say is if you have not had the chance to try silog\, Filipino brunch classic of garlic fried rice\, a fried duck egg\, some homemade tocino (cured pork belly) and archara (pickled papaya)\, you want to get on that ASAP. \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n  \nKamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, eaten by hand without plates or utensils.  This particular kamayan feast features another spectacular Filipino speciality: lechon — a whole roast young pig — the unforgettable centrepiece of many Pinoy celebrations. Join us for the unique culinary experience of kamayan\, showcasing the flavours and traditions of Filipino cuisine.\n—– \nLechon\nWhole roast suckling pig in the Southern Philippine style where the cavities are filled with aromatics — lemon grass\, garlic\, onions and spices — before being roasted whole to glistening mahogany finish \nInasal na Manok\nIlongo-style barbecued chicken skewers of dark meat marinated in garlic\, ginger\, chilli\, lemongrass\, coconut vinegar and brown sugar. \nPinamalhan\nFish braised in vinegar and spices and then cooked until the sauce reduces and and intensely flavourful crispy crust develops. \nPaksiw Na Lechon \nThis is a dish hails from Luzon\, the largest and most populous island in the Philippines\, in the northern part of the archipelago.
Here pork is braised in sour-sweet sauce with vinegar\, soy\, garlic\, onions and chilies.  \nKinilaw na Pusong Saging (V)\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. \nKalabasa Sa Gata (V)\nMaria’s featured recipe in The Depanneur Cookbook: Asian squash simmered in a spicy coconut broth flavoured with garlic\, ginger\, onion\, lemongrass\, and chiles. \nEnsaladang Labanos (V)\ndaikon radish salad \nAcharang Papaya\nA tangy pickled of green papaya\, carrot\, onion\, garlic\, ginger \nThis meal will be served kamayan-style\, communally on banana leaves\, with a mix of white & brown rices\, and a selection of condiments\, to be eaten with one’s hands \nDesserts:  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nMalagos Chocolate Cupcake\nLuscious dark mini cakes featuring the award-winning\, single-origin heirloom Malagos cacao from Davao\, Philippines.\n—– \n$79 + HST \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 shares her passion for food through 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—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-filipino-kamayan-with-maria-polotan/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/20170833-tatler-homes-kamayan-boodle-fight-tatlerhomehappy012123_cover_1600x1067.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240314T173000
DTEND;TZID=America/New_York:20240314T213000
DTSTAMP:20261104T201407
CREATED:20240211T210856Z
LAST-MODIFIED:20240311T204738Z
UID:136862-1710437400-1710451800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Turkish Delights by Tuba Tunç
DESCRIPTION:This event takes place at Lokum Eats\, 23 St. Johns Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis elegant dinner harkens back to the original menu of Tuba’s very first Supper Club at The Depanneur at the beginning of 2020\, when she was a freshly minted George Brown grad. Since then she became a regular feature at The Dep\, bringing her distinctive take on Turkish cuisine to several Pick Up Diners during the Covid lockdown as well as several sold-out Communal Table events at the Bentway. I’m delighted to celebrate her contribution to the cookbook at Lokum Eats\, her fabulous new restaurant in the Junction. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a drink and some delicious manti (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\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—– \nAMUSE BOUCHE \nManti: these small\, labour-intensive Turkish dumplings are tiny pockets of happiness\, slathered in a heavenly combination of yogurt\, butter and spices. \nMEZZE \nZeytin Piyazi + Muhammara: delicious olive and red pepper dips\, served with house made fresh bread \nAPPETIZER \nBorek: caramelized onions and leeks wrapped in delicate yufka pastry\, served over a béchamel sauce\, topped with fried leeks. \nMAIN\nHünkar Beğendi: “Sultan’s Delight” [Beef or Vegetarian] — luscious roasted eggplant base topped with beef or vegetables in a spiced tomato gravy\, served with rice and arugula salad with pickled onions\, pomegranate seeds and pomegranate vinaigrette \nTRIO OF DESSERTS \nCandied Pumpkin: pumpkin chunks cooked in simple syrup and spices\, served with tahini and walnuts \nRevani: semolina and lemon cake\, topped with plum & sour cherry compote \nLabne Cheese Pudding: with chocolate sauce \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\, Tuba has founded Lokum Eats\, a restaurant  in Toronto’s Junction neighbourhood where she showcases traditional Turkish & Ottoman cuisine. @lokumeats\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-turkish-delight-by-tuba-tunc/
LOCATION:Lokum Eats\, 23 St Johns Rd.\, Toronto\, Ontario\, M6P 1T7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/turkish-food-hunkar-begendi-made-with-eggplant-and-2023-08-08-23-29-54-utc-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240312T173000
DTEND;TZID=America/Toronto:20240312T210000
DTSTAMP:20261104T201407
CREATED:20240219T192207Z
LAST-MODIFIED:20240304T163236Z
UID:137101-1710264600-1710277200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: DIY Mexican Tlacoyos with Ivan Wadgymar
DESCRIPTION:This event takes place at Society Clubhouse\, 967 College St.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the workshop & dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. \nLen Senater is the founder of The Depanneur and author of The Depanneur Cookbook. For this workshop he is changing hats from simply hosting\, making an appearance as one of the instructors facilitating the evening’s cooking. \n\nPozole Verde\nLen shares his embarrassingly easy\, unabashedly gringo ‘cheat’ version of the otherwise time-consuming and labour-intensive Mexican hominy corn soup\, pozole\, made in mere minutes in the Instant Pot. Decorated with a range of colourful garnishes\, it’s a quick weeknight meal that masquerades as an impressive party dish.. \nEnsalada de Nopales\nSomewhere between a salsa and salad\, this delicious salad is made from the cactus paddles of same plant that produces the nopal fruit (aka prickly pear). \nGuacamole\nThe avocado spread that is now a global phenomenon\, made the authentic Mexican way\, served with Maizal’s artisanal totopos (tortilla chips) \nSalsa Verde\nTangy and bright\, this essential Mexican salsa is made with green tomatillos rather than tomatoes. \nTlacoyos de Maíz Azul Rellenos de Frijol \nTlacoyos are a quintessential Mexico City street food — thick\, pointed ovals shaped from Ivan’s homegrown organic blue corn masa\, and stuffed with organic black turtle beans. They are then griddled until crispy and flecked with spots of char\, and topped with the cactus salad\, fresh salsa and crumbled cotija cheese. \nFlan Napolitano\nMexican food also contains the legacy of Spanish food\, which shares influences from the rest of continental Europe. This classic flan\, a long-standing Mexican staple\, can trace its roots back as far back as the custards of the Roman Empire. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$79 + HST \n—–\nIn addition to running Maizal Tortilleria\, Iván Arturo Wadgymar is an avid food grower and plant caretaker\, a bicycle enthusiast\, avid reader and writer\, a runner and soccer player\, traditional dancer\, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO \n—– \nThis event takes place at Society Clubhouse\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-diy-mexican-tlacoyos-with-ivan-wadgymar/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/IVAN_TACOYOS_DEP-COOKBOOK_2021_KH-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240309T173000
DTEND;TZID=America/New_York:20240309T213000
DTSTAMP:20261104T201407
CREATED:20240212T153024Z
LAST-MODIFIED:20240217T202752Z
UID:136838-1710005400-1710019800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Rijsttafel by Justin Go and Alison Broverman
DESCRIPTION:This event takes place at Borrel\, 1333 Danforth Ave.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFor many years\, Justin Go and Alison Broverman ran a popup featuring traditional Dutch fare as bitterballen\, boerenkool\, and frikandellen. It reunited Dutch expats with the beloved food of their homeland and introduced countless Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. In 2018 they bit the ballen and opened Borrel as Toronto’s first and only Dutch themed bar & restaurant. \nRequests from customers combined with a desire to reconnect with the food Justin fondly remembered his grandfather cooking on his trips back to the Netherlands: rijsttafel. Justin and Alison tackled this ambitious project for the very first time at The Depanneur back in 2016\, and it is now a sold-out monthly feature at their restaurant. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a pint and some delicious bitterballen (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes served as a lavish banquet. It pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. This sumptuous\, family-style meal features elaborate collection of meat and vegetable dishes that offering a melange of sweet\, spicy and savoury flavours to complement a heaping platter of nasi goreng (Indonesian fried rice).\n—– \nAMUSE BOUCHE \nBitterballen: These delectable\, little\, crunchy-on-the-outside\, creamy-on-the-inside croquettes of beef or vegetables in a rich béchamel are a classic Dutch snack\, and are Justin & Alison’s featured recipe in the cookbook. \nAPPETIZERS/CONDIMENTS \nKrupuk: deep-fried shrimp-flavoured crackers\nKering tempeh: fried tempeh in sweet and spicy glaze\nSeroendeng: toasted coconut flakes and peanuts\nSambal badjak: homemade hot sauce\nSatay sauce: homemade peanut sauce\nAtjar ketimun manis: pickled cucumber \nVEGETABLE \nSambal goreng buncis: green beans in a spicy coconut sauce\nGado gado: Indonesian salad of blanched vegetables with peanut sauce\nSajur lodeh: stewed vegetables in a coconut broth\nSambal goreng kentang: fried potatoes with chili sauce\nSambal terong: eggplant with chili sauce \nMEAT \nChicken satay: skewered marinated chicken with peanut sauce\nBeef rendang: spicy stewed beef in coconut sauce\nBabi pangang: grilled pork in sweet and sour sauce\nSambal terasi udang: shrimp in a savoury tomato sauce\nAjam paniki: chicken in a coconut sauce \nRICE \nNasi goreng: Indonesian fried rice \n *** Peanuts feature prominently in a number of dishes. ***\n—– \nJustin Go and Alison Broverman parlayed a long-running popup at The Depanneur into Toronto’s only Dutch “brown café”\,  Borrel\, that evokes the cozy pubs of Amsterdam. @BorrelTO\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-rijsttafel-by-justin-go-and-alison-broverman/
LOCATION:Borrel\, 1333 Danforth Ave.\, Toronto\, Ontario\, M4J 1N1\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/webp:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/garnalensate-met-chilisaus.webp
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240210T183000
DTEND;TZID=America/Toronto:20240210T210000
DTSTAMP:20261104T201407
CREATED:20240125T023611Z
LAST-MODIFIED:20240125T024040Z
UID:136314-1707589800-1707598800@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Levantine Splendour
DESCRIPTION:Discover a unique Dinner Party experience curated by Len Senater of The Dep. \nAn inviting grazing table and well-stocked bar greets you on arrival to ease you into this fun\, hands-on workshop. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular 8-course vegetarian feast inspired by Syrian and Levantine culinary traditions. All ingredients\, equipment and recipes are supplied and two expert facilitators are on hand to guide you through the whole process. It’s a fabulous way to meet new people\, learn new recipes and enjoy a delicious meal in a convivial & collaborative setting. \nLoved everything about last night\, it was just so perfectly executed. The act of preparing beautiful and delicious food where all the thinking was done for us\, and the feeling of connection from meal prep to sitting together was so comfortable and organic. Truly an amazing experience\, especially for someone like me who shies away from social situations in general. Thank you for this wonderful night! I would absolutely do this again!\n —Catherine Choi \n—– \nGrazing Table | spiced feta\, marinated olives\, fresh vegetables\, lavash crackers \nTurkish Red Lentil Soup | a luscious soup made using the Instant Pot \nHummus Shamandar | vibrant beet hummus \nMuhammara | classic red pepper and walnut dip from Aleppo \nBabaganouj | luxurious smoky eggplant spread \nHomemade Labneh | creamy yogurt cheese garnished with za’aatar and sumac \nWarm Puy Lentil Salad with Charred Radicchio\, Pecorino\, and Candied Pecans \nLebanese Village Salad with Apple & Mint \nBatheeth | Cardamom and ginger-scented date balls garnished with rose petals and pistachio \nServed with fresh pita courtesy of Parallel Brothers\, whose incredible house-made specialty tahinis are also be featured in the recipes. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$99 + HST \n—–\nThis event takes place at Society Clubhouse (at 967 College Street)\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse
URL:https://dev.thedepanneur.ca/event/diy-dinner-party-levantine-splendour/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/signal-2023-12-02-092727_002.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200314T193000
DTEND;TZID=America/Toronto:20200314T220000
DTSTAMP:20261104T201407
CREATED:20200210T202144Z
LAST-MODIFIED:20200225T215825Z
UID:97818-1584214200-1584223200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Selda’s Feast - Turkish Cuisine by Selda Oncel
DESCRIPTION:This is a story from East to West… A girl born in a small village in Eastern Turkey and grew up on the Western coast near a beautiful seashore; who grew up at the gateway to Asia\, and moved to Canada to share her passion for the traditional culinary culture of her home country. \nThe taste and flavors of Anatolian cuisine emerge from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Selda Oncel has put together a thoughtful and delicious menu drawing from many of these ancient cultures\, with the goal of crafting a unique experience of Turkish cuisine that can bring people together.\n—– \nMeze – the traditional way to start a Turkish meal\, with a selection of appetizers and dips \nAcili Ezme \nA lightly spicy spread of tomato and pepper paste\, garnished with garlic\, walnuts and traditional spices\, on bread \nShaksukha \nEggplant fried in olive oil\, tossed in a tomato-garlic sauce and yogurt \nCigkofte\nA “raw” and meatless version of kibbeh\, a historic dish from the South-Eastern (Levantine) part of Turkey\, made with fine bulgur\, pepper\, tomato paste\, onion\, garlic\, and a mixture of spices. \nPeynir Ezmesi \nA luscious dip made with feta cheese\, ricotta\, garlic and special Turkish pistachios. \nHaydari\nOne of the most traditional and well-known Turkish side dishes\, made with thickened yogurt\, feta cheese\, garlic and dill. \nYaprak Sarma\nA historic recipe from the Ottoman era; stuffed grape leaves with rice\, onion\, tomato and pepper paste and various spices\, generously dressed with quality olive oil and lemon. \n—– \nTepsi Kebabi\nKebabs have been a signature part of Turkish cuisine since the 14th Century\, and there are countless different kinds. This traditional style\, called Tepsi Kebabi\, was a favourite of Selda’s grandfather when she was a child. Minced beef and lamb\, green pepper\, onion\, grilled tomato\, garlic\, parsley\, tomato and pepper paste seasoned with various spices\, formed into a large\, family-sized patty\, broiled in a hot oven and brought out to the table with a flourish to share. \nFirik Pilavi\nLight pilaf of freekeh\, a smoky green cracked bulgur wheat\, with chickpeas and onions\, a hint of tomato paste and more than a hint of butter. \nTablaci Salatasi \nTomato Salad with onion\, parsley\, pomegranate juice seasoned with sour spices\, and the classic accompaniment to Kebab dishes in Turkish restaurants. \n—– \nBaklava \nEvery celebration in Turkey ends with baklava! Made with layers of buttery phyllo pastry & walnut stuffing drenched in sweet syrup.\n—– \n$60 +HST \n—–\nChef Selda Oncel had several degrees in business administration in Turkey\, but never really felt fulfilled until she started her Food and Beverage education at George Brown College. She has visited more than 30 countries to learn and taste different cuisines\, and loves bringing her diverse experience to tables for special occasions. Nothing makes her happier than a table full of people eating\, enjoying life and sharing an experience\, so she is making this the heart of her new catering brand — Selda’s Feast – Food that brings people together. IG @seldas_feast \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-seldas-feast-turkish-cuisine-by-selda-oncel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/selda.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200313T193000
DTEND;TZID=America/Toronto:20200313T220000
DTSTAMP:20261104T201407
CREATED:20200220T200646Z
LAST-MODIFIED:20200313T202943Z
UID:99275-1584127800-1584136800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Selda’s Feast - Turkish Cuisine by Selda Oncel
DESCRIPTION:This is a story from East to West… A girl born in a small village in Eastern Turkey and grew up on the Western coast near a beautiful seashore; who grew up at the gateway to Asia\, and moved to Canada to share her passion for the traditional culinary culture of her home country. \nThe taste and flavors of Anatolian cuisine emerge from a mix cultures and traditions spanning more than 70 civilizations who have lived in the region and under the vast umbrella of the Ottoman Empire. Chef Selda Oncel has put together a thoughtful and delicious menu drawing from many of these ancient cultures\, with the goal of crafting a unique experience of Turkish cuisine that can bring people together.\n—– \nMeze – the traditional way to start a Turkish meal\, with a selection of appetizers and dips \nAcili Ezme \nA lightly spicy spread of tomato and pepper paste\, garnished with garlic\, walnuts and traditional spices\, on bread \nShaksukha \nEggplant fried in olive oil\, tossed in a tomato-garlic sauce and yogurt \nCigkofte\nA “raw” and meatless version of kibbeh\, a historic dish from the South-Eastern (Levantine) part of Turkey\, made with fine bulgur\, pepper\, tomato paste\, onion\, garlic\, and a mixture of spices. \nPeynir Ezmesi \nA luscious dip made with feta cheese\, ricotta\, garlic and special Turkish pistachios. \nHaydari\nOne of the most traditional and well-known Turkish side dishes\, made with thickened yogurt\, feta cheese\, garlic and dill. \nYaprak Sarma\nA historic recipe from the Ottoman era; stuffed grape leaves with rice\, onion\, tomato and pepper paste and various spices\, generously dressed with quality olive oil and lemon. \n—– \nTepsi Kebabi\nKebabs have been a signature part of Turkish cuisine since the 14th Century\, and there are countless different kinds. This traditional style\, called Tepsi Kebabi\, was a favourite of Selda’s grandfather when she was a child. Minced beef and lamb\, green pepper\, onion\, grilled tomato\, garlic\, parsley\, tomato and pepper paste seasoned with various spices\, formed into a large\, family-sized patty\, broiled in a hot oven and brought out to the table with a flourish to share. \nFirik Pilavi\nLight pilaf of freekeh\, a smoky green cracked bulgur wheat\, with chickpeas and onions\, a hint of tomato paste and more than a hint of butter. \nTablaci Salatasi \nTomato Salad with onion\, parsley\, pomegranate juice seasoned with sour spices\, and the classic accompaniment to Kebab dishes in Turkish restaurants. \n—– \nBaklava \nEvery celebration in Turkey ends with baklava! Made with layers of buttery phyllo pastry & walnut stuffing drenched in sweet syrup.\n—– \n$60 +HST \n—–\nChef Selda Oncel had several degrees in business administration in Turkey\, but never really felt fulfilled until she started her Food and Beverage education at George Brown College. She has visited more than 30 countries to learn and taste different cuisines\, and loves bringing her diverse experience to tables for special occasions. Nothing makes her happier than a table full of people eating\, enjoying life and sharing an experience\, so she is making this the heart of her new catering brand — Selda’s Feast – Food that brings people together. IG @seldas_feast \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-seldas-feast-turkish-cuisine-by-selda-oncel-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/selda.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200307T193000
DTEND;TZID=America/Toronto:20200307T220000
DTSTAMP:20261104T201407
CREATED:20200210T182055Z
LAST-MODIFIED:20200210T182609Z
UID:97775-1583609400-1583618400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Little Portugal\, Old & New by Ryan da Silva & Annalisa Lattavo
DESCRIPTION:Portuguese gastronomy includes influences of Asian\, European\, African\, South American and Indian cuisine with a bountiful supply of unique ingredients. All these influences inspired Chefs Annalisa Lattavo and Ryan da Silva of Black Ovis to explore Ryan’s background and co-create an elegant dinner exploring traditional Portuguese dishes in a new light. Using techniques honed in some of Toronto’s top fine dining establishments\, the two of them are reinterpreting favourite dishes from Ryan’s childhood in Little Portugal with a sophisticated\, modern twist.\n—– \nCaldo Verde\nA traditional Portuguese soup served at virtually every family gathering; very much a classic peasant’s dish consisting of greens from the garden and potatoes poured over smoked chouriço sausage. These homemade chouriço are flavoured with a pimenta made from chillies picked and fermented in Caledon in Autumn 2018\, and smoked for several hours over apricot wood from Annalisa’s grandfather’s property. It is accompanied with marinated kale\, and smoked paprika oil. \nChurrasqueira Roulade\nDrawing inspiration from Toronto’s many churrasqueiras (Portuguese rotisserie chicken restaurants\, but translates to “barbeque grill”)\, this dish holds onto the classic flavours but elevates the experience with sophisticated culinary techniques. The chicken breast is deboned\, brined\, precisely slow cooked via sous vide\, then flash-seared for colour; the dark meat is flattened and tenderized\, rolled around the breasts and fresh herbs into a classic French roulade\, and then gently poached. Any remaining bones are cooked down to a produce silky jus. \nThis will be the centerpiece of a family-style banquet of Portuguese-inspired side dishes such as Parisienne potatoes cooked in paprika oil\, tender pea shoots sautéed in sofrito\, butter-glazed peas and variegated carrots\, and a simple green salad. The meal is accompanied by fresh Portuguese corn bread\, preserved peppers in oil and vinegar with celery hearts and garlic\, and a homemade Anaheim chilli piri piri hot sauce. \nArroz Doce\nRice pudding is a very traditional dessert in many cultures\, but this one is prepared in the Portuguese style that Ryan remembers from his childhood\, but with a little contemporary spin. Served warm\, the arroz doce is topped with homemade dark chocolate ice cream\, almond tuille\, dried cherry port sauce\, and a dusting of cinnamon.\n—– \n$60 +HST \n—–\nAnnalisa Lattavo and Ryan da Silva are Red Seal certified Chefs whose paths in the culinary industry crossed in March 2016 while working for the McEwan Group. Since then they have done private dining at The Depanneur\, Merchant of Green Coffee\, and The Exchange in Bolton\, as well as at Campbell’s Cross Farm in Caledon where they put on farm-to-table dinners in the farm’s sunflower fields. In the last year\, Ryan and Annalisa have been travelling to gain inspiration with stops including Aldea in New York City\, a one-Michelin star Portuguese restaurant run by George Mendes\, co-author of My Portugal\, and a big inspiration for the young chef duo. When they are not busy farming\, cooking\, hosting private dining events\, or working in some of Toronto’s finest restaurants\, Annalisa and Ryan are posting their projects and future events at @Black.Ovis \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-little-portugal-old-new-by-ryan-da-silva-annalisa-lattavo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Roulade.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200229T193000
DTEND;TZID=America/Toronto:20200229T220000
DTSTAMP:20261104T201407
CREATED:20200210T021133Z
LAST-MODIFIED:20200210T021525Z
UID:97687-1583004600-1583013600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Aščinica — Sarajevo\, Family-Style by Ksenija Hotic
DESCRIPTION:For centuries\, small\, traditional Bosnian storefront restaurants known as Aščinicas have been making and serving family-style meals for sharing. These “small dishes with a spoon” showcase the diversity and depth of rustic Bosnian comfort foods. Tonight Ksenija “The Boz” Hotic will share with you a true taste of old Sarajevo. \nThe evening will be accompanied by a thoughtfully curated vintage music playlist\, as well as a short poetry reading by Derviš Hotić\, Ksenija’s father\, who has been writing poetry and short stories alongside Bosnian river banks since the 1970’s.  The Dep & the Hotic family look forward to spending a special evening sharing this traditional meal and breaking bread together.\n—– \nBegova Čorba\n“Bey’s Soup”\, a rich homemade chicken broth with okra\, served with a dollop of sour cream. \nDolmas & Sarmas\nDolmas — stuffed vegetables — features seasonal vegetables such as onions and peppers stuffed with a variety of meats like ground beef\, and smoked lamb\, along with rice and spices. Ksenija’s justly-famous sarmas (cabbage rolls) are made with fermented cabbage leaves\, filled with smoked tempeh\, sweet potato\, mushrooms\, rice\, sauerkraut\, and spices\, simmered in a fire-roasted tomato broth. \nThese are served alongside stewed okra\, a herbed yogurt & cucumber salad\, and fresh\, wood-fired somun bread — pillowy and deliciously chewy\, with a thin\, fire-kissed crust — for all the dipping\, dunking\, and wrapping. \nHurmašica\nThese golden and buttery\, syrup-soaked sweets are a Bosnian favourite. A cross between a biscuit and a little cake\, they can come in various shapes\, sizes and flavours. These ones are both stuffed and garnished with walnuts\, and saturated with a sweet\, lemon-scented simple syrup.\n—– \n$60 +HST \n—–\nKsenija Hotic grew up foraging and fishing in the mountains and rivers of Bosnia\, and in cooking in her grandmothers’ kitchen. At 11\, the Hotic family fled their home due to the civil war (1992)\, and moved many times until settling in Toronto (1995). Her love of food has lead her through Berlin and European delis\, up through the Toronto Underground Market and pop-ups\, working at a restaurant in Parkdale for a few years\, to recently photographing & styling The Great Shellfish Cookbook for Penguin Random House Canada. \nKsenija has hosted over 30 events at the Depanneur as well as other food pop-up dinners around town. She holds two honours bachelor degrees from York University\, and spent over a decade working in the mental health field at CAMH and the UofT. She currently works as a freelance photographer and food stylist in Toronto and is working on writing & photographing her own cookbook about Bosnian food and her journey to Canada.  ksenijahotic.com  |  IG @khzen  |  FB Ksenija Hotic Photography \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-ascinica-sarajevo-family-style-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/ksenija-FAMILY-MEAL_BOSNIAN-COOKBOOK_JUNE-2019_KH-4.jpg.crdownload.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200222T193000
DTEND;TZID=America/Toronto:20200222T220000
DTSTAMP:20261104T201407
CREATED:20200120T212454Z
LAST-MODIFIED:20200121T011203Z
UID:95418-1582399800-1582408800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Guangxi Home Cooking by Cheng Feng
DESCRIPTION:Chinese cuisine in Canada may have come a long way since the days of sweet-and-sour chicken balls\, but astonishing breadth and depth of Chinese regional cuisine (estimated at nearly 80\,000 dishes!) means that there are countless dishes that we rarely if ever see in local restaurants. \nCheng Feng\, originally from the province of Guangxi\, found many of his favourite dishes were not available here\, so he has put together a menu of recipes passed down from his grandparents that embody the flavours of his home town\, the memories of his childhood\, and the spirit of the home cooking of Xīnán\, the South-western region of China. \n“These dishes capture some very personal feelings and memories of mine\, especially now that my grandfather has passed away and my grandmother is now near the end of her life.”\n—– \n柠檬鸭  Lemon Duck Breast\nMedium-rare duck breast with golden\, crispy skin\, with a glaze made from pickled garlic\, onion and lemon\, garnished with lemon zest. \n柳州豆腐酿  Stuffed Tofu with Cucumber Skin\nPuffed tofu cubes stuffed with sticky rice\, wood-ear mushrooms\, shiitake mushrooms and five-spiced ground beef. Topped with shiitake mushroom gravy and paired with pickled cucumber skin. \n老友面 Lao-You Noodles\n“Old Friend Noodles” are a speciality of the city of Nanning; thin wheat noodles with garlic\, ginger\, tomatoes and pickled bamboo shoots. Fresh\, spicy\, salty\, sour and fragrant\, they are served with bean sprouts\, bok choy\, lotus root\, oyster mushrooms\, and garnished with green onions. \nRaindrop Cake\nA dramatic edible illusion – a crystal clear jelly sphere with flavours of cinnamon\, lemon and raspberry jam\, garnished with mint and lemon zest. \n—- \nCheng Feng was born and raised in the province of Guangxi in the South-western part of China\, where his grandparents taught me how to cook when he was very young. Cheng came to Canada about 6 years ago\, and works in the food and hospitality industry. \n“I have not been able to find much of the amazing food that I grew up with in the many local restaurants I have tried in Canada\, so it is my hope to share some of this genuine Southern Chinese home cooking with my new friends in this land that I am now proud to call home.” \nCheng is currently involved in supporting a sponsor group for a Iranian couple who are refugees in Turkey; if you would like to support his cause\, the crowdfunding page is here. \n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-guangxi-home-cooking-by-cheng-feng/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/01/lemon-duck.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR