BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:The Depanneur
X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Halifax
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20170312T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20171105T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20180311T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20181104T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20190310T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20191103T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20200308T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20201101T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20210314T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20211107T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20220313T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20221106T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20230312T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20231105T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20240310T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20241103T050000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20250309T060000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
TZNAME:AST
DTSTART:20251102T050000
END:STANDARD
TZID:America/Toronto
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20190310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20191103T060000
END:STANDARD
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
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20170312T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20171105T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20180311T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20181104T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20250918T183000
DTEND;TZID=America/Halifax:20250918T210000
DTSTAMP:20260419T235708
CREATED:20250714T162037Z
LAST-MODIFIED:20250716T212052Z
UID:145251-1758220200-1758229200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Peter McClusky on Garlic
DESCRIPTION:Peter McClusky is a local garlic producer and the driving force behind the Toronto Garlic Festival. His book\, “Ontario Garlic: The Story from Farm to Festival” is a social\, scientific and cultural history of garlic’s journey from Central Asia to Ontario that weaves archival research with stories and anecdotes from farmers\, gardeners\, chefs and scientists. \nPeter will be discussing some of the topics covered in his book such as garlic’s origin in Central Asia 10\,000 years ago and how geography and adaptability to diverse growing conditions facilitated its adoption into cooking pots around the world. He will also talk a bit about garlic and the mechanics of human taste – how our mechanisms for tasting food plays a part in the real and perceived taste of garlic. \nHe will also give a bit of a sneak peak of what people can expect to see\, taste and do at the 2025 Toronto Garlic Festival\, coming up on Sept 28\, 2025 (on Spadina Rd from Davenport Rd to Dupont St.; admission is free!) \nSigned copies of Peter’s book will be available for purchase.\n—– \nDinner by Len Senater\nGarlic-cuterie board\nA selection of different kinds of pickled and preserved garlic products from around the world including: Czosnek Marynowany (Polish spicy pickled garlic)\, Yan Tang Suan (Chinese sweet garlic)\, Torshi Seer (Persian pickled garlic)\, Maneul Jangajji (Korean preserved garlic)\, Ninniku Zuke (Japanese soy sauce garlic) and Lahsun ka Achar (Indian garlic chutney)\, and classic French Confit Garlic\, served with fresh bread\, fresh yogurt cheese\, and crudité. \n“40 Cloves” roasted chicken -or- “40 Cloves” layered roasted vegetable tian\nMade with freshly-harvested Ontario garlic provided by the Toronto Garlic Festival. An old French bistro dish introduced to America by James Beard in the 60s\, remarked upon by Julia Child\, and popularized by Jane and Michael Stern’s 1991 cookbook American Gourmet. Served with potato & celeriac mash\, and steamed green beans with roasted almonds and a fresh lemon-garlic vinaigrette. \nDark chocolate mousse with black garlic ganache\nOriginating in Korea\, black garlic transforms the pungent raw bulb into a dark\, sticky-sweet ingredient through a long\, slow fermentation\, creating unexpected notes of caramel and balsamic vinegar. \n—– \nPeter McClusky has grown more than 48 varieties of garlic in Ontario over the last 15+ years. He is the founder of the Toronto Garlic Festival\, an event that attracts 4\,000 visitors and celebrates the cultural diversity of one of most widely used ingredients in the world. He is also the author of  “Ontario Garlic: The Story from Farm to Festival” (2015\, The History Press)\, that narrates the social\, scientific\, and historical account of Allium Sativum’s journey from Central Asia to Ontario. @torontogarlicfestival \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
URL:https://dev.thedepanneur.ca/event/table-talk-peter-mcclusky-on-garlic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/03/facebook_event_1657230984542235.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250606T183000
DTEND;TZID=America/Toronto:20250606T210000
DTSTAMP:20260419T235708
CREATED:20250517T141635Z
LAST-MODIFIED:20250517T162919Z
UID:144319-1749234600-1749243600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: The Terroir of Northern Ontario by Genevieve Sartor
DESCRIPTION:Table Talks are back! From 2015-2020 The Depanneur hosted dozens of fascinating Table Talks — informal culinary salons where local food personalities talked about an Interesting Food Thing while Dep founder Len Senater prepared a menu inspired by the topic. Join us for all new Table Talks at CSI Spadina!\nGenevieve Sartor is a remarkable polymath that I met on a chance encounter in 2020 while travelling back from Kenora\, ON. From pursuing a PhD on James Joyce at Trinity College\, to opening a sourdough bakery on Manitoulin Island\, every turn of that late-night fireside conversation held a new surprise. We’ve remained friends\, orbiting each other’s paths in unconventional restaurateurship as we investigate our relationship to the world and people around us through food. I’m delighted to have her at The Dep for this Table Talk where she will explore the concept of terroir in Ontario\, with a particular focus on Northern Ontario. It will delve into the notion of a Canadian food scene in relation to immigrant\, francophone and Indigenous cultures to open up a discussion about what Canadian food really means. We are currently scheming on how to do a collaborative Dep culinary excursion to Manitoulin this summer… come by and find out more about it! \nFor tonight’s dinner\, Len Senater will be showcasing Ontario-specific ingredients\, from locally-grown heritage corn to wild-foraged ramps and mushrooms\, locally produced cheeses and breads\, and more. \n—– \nRed Fife crostini with local ricotta\, wild ramp pesto\, elderberry capers \nWild mushroom ragout and braised seasonal greens on heritage corn polenta\, with Monforte cheese\, cranberry/blueberry gastrique. \nMaple butter tarts with Kawartha Ice Cream \n—– \nDinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+ \n—– \n \nGenevieve Sartor is the owner and operator of New Grain Bakery and Kitchen in M’Chigeeng First Nation on Manitoulin Island. She is also a Postdoctoral Research Fellow in the Department of Health and Behavioral Science at Lakehead University in Thunder Bay\, and has published and spoken at length on food and critical thinking in Canada and Europe. @newgrain_kitchen \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/table-talk-the-terroir-of-northern-ontario-by-genevieve-sartor/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/05/107893776_3165413010213756_2497094545991472760_n.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250501T183000
DTEND;TZID=America/Toronto:20250501T210000
DTSTAMP:20260419T235708
CREATED:20250224T003857Z
LAST-MODIFIED:20250501T151348Z
UID:142326-1746124200-1746133200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: America the Bountiful by Capri S. Cafaro
DESCRIPTION:Table Talks are back! From 2015-2020 The Depanneur hosted dozens of Table Talks\, informal culinary salons where local food personalities talked about an Interesting Food Thing while Dep founder Len Senater prepared a menu inspired by the topic. We’re excited to announce our first Table Talk in the new location at CSI Spadina! \nJoin author\, radio and TV host Capri S. Cafaro for a behind-the-scenes conversation about her new PBS television series\, America The Bountiful. An in-depth look at American regional foodways\, the show explores the cultures and histories that weaves a diverse tapestry of flavours across the USA\, and how this food landscape fits in the wider context of North America. A self-proclaimed “Canadian groupie”\, Capri is also working on a special series of episodes of her podcast and radio show\, Eat Your Heartland Out focusing on Canadian regional foodways. She’ll be discussing how American Midwestern and Canadian food culture are both often overlooked and misunderstood… and why that needs to change. \nFor tonight’s dinner\, Len Senater will be preparing some unique culinary specialities of Ohio\, Capri’s home state — where she was former Minority Leader of the Ohio Senate. \n \nSauerkraut Balls\nA local delicacy made from an ingredient introduced by waves of German and Polish immigration. Breaded and deep fried\, these creamy fritters of sauerkraut (usually with ham or sausage) have become a holiday tradition in Akron\, Ohio. (Vegetarian) \nCincinnati Chili “5-Way”\nMade famous by the Skyline Chili franchise\, this is a loose ground beef & tomato chili seasoned with warm spices like cinnamon and cloves vs. hot chiles\, and served over spaghetti. There are optional toppings (cheese\, beans\, onions)\, each one called a ‘way’\, so a 5-way chili (aka “The Works“) would have them all. Available vegetarian. \nBuckeyes\nBuckeyes are a ball of peanut butter fudge dipped in chocolate\, leaving a circle of fudge visible which gives them a resemblance to the (poisonous!) nut of the Ohio buckeye tree\, the state tree of Ohio.\n—– \nDinner 6:30-7:30 • Talk 7:30-8:30 • Q&A + Dessert 8:30+ \n—– \n \nCapri S. Cafaro is a radio host\, cookbook author\, and the creator\, executive producer and host of the public television series\, America the Bountiful. Cafaro is also the host of the award-nominated podcast and radio show\, Eat Your Heartland Out\, and the author of United We Eat. capriscafaro.com | @capriscafaro \n—–\nThe Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/table-talk-america-the-bountiful-by-capri-s-cafaro/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2025/02/201_Still04-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201216T200000
DTEND;TZID=America/Toronto:20201216T210000
DTSTAMP:20260419T235708
CREATED:20201205T161649Z
LAST-MODIFIED:20201212T194652Z
UID:121100-1608148800-1608152400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: A Conversation on Jewish Music — Past\, Present & Future
DESCRIPTION:“Dreidel\, dreidel\, dreidel\, I made it out of clay”… so begins what might be the best known piece of Jewish music in contemporary Canadian culture\, as close as Hanukkah gets to a “Jingle Bells” or a “Frosty the Snowman”. \nBut the Jewish tradition\, both religious and secular\, offers an incredibly rich\, varied and diverse body of musical expression. From ancient sacred melodies\, tothe myriad syncretic hybrids that emerged wherever the Jewish diaspora set foot\, Jewish musical sensibilities have had a profound influence on the development of Western music from classical to jazz\, avant garde to pop\, and beyond. \nPart of the inspiration for tonight’s conversation was my own recent discovery of some deeply unexpected facets of Jewish music\, from Black female cantors in 1920’s NYC to Hasidic rappers\, Jewish reggae to techno remixes of Yiddish show tunes… Clearly I had a LOT to learn about Jewish music! \nSo tonight\, as Jewish communities the world over celebrate Hanukkah with candles\, fried foods and family\, I have invited two acquaintances\, both deeply connected to Jewish music\, to engage in a fun and fascinating conversation exploring the the further reaches of music and Jewish identity. \nJosh “Socalled” Dolgin is a Juno-nominated pianist\, singer\, accordionist\, producer\, composer\, artist and rapper based in Montreal\, Quebec. With 8 solo albums and 5 musical comedies to his credit\, he also tours extensively with his band\, as well as performing programs of Yiddish songs around the world. socalledmusic.com \nTobaron Waxman is a critically acclaimed interdisciplinary artist and curator\, working between Brooklyn and Toronto. Traditionally trained in cantorial music and ultra-orthodox Judaism\, Tobaron also leads the Trans Collections at The Arquives\, and is the founder/artistic director of the Intergenerational LGBT Artist Residency. tobaron.com \nThis will be an online event held via Zoom\, hosted by Len Senater (owner of The Depanneur); it will run approx 1 hr with an opportunity for Q&A \nWant to enjoy this fascinating discussion with a belly full of delicious Hanukkah latkes?\nYou’re in luck! This event is hosted in conjunction with The Depanneur’s Pick-Up Dinner: A Greco-Jewish Hanukkah by Alissa Kondogiannis
URL:https://dev.thedepanneur.ca/event/table-talk-a-conversation-on-jewish-music-past-present-future/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/12/Table-Talk-Dec-16-rect.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200918T193000
DTEND;TZID=America/Toronto:20200918T203000
DTSTAMP:20260419T235708
CREATED:20200907T175326Z
LAST-MODIFIED:20200918T230248Z
UID:119798-1600457400-1600461000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Rosh Hashanah — Ritual and Renewal at the Jewish New Year
DESCRIPTION:Since 2015\, The Dep’s Table Talks have showcased the myriad ideas that intersect with the world of food\, with more than 65 speakers reflecting the incredible diversity of knowledge and expertise in Toronto’s culinary community. \nNow The Dep leaps into the virtual with our first online Table Talk\, featuring short presentations\, a panel discussion\, and Q &A exploring the culinary\, cultural\, musical\, religious and philosophical facets of Rosh Hashanah\, the Jewish “New Year”. \nThe talk will be accompanied by a delicious Rosh Hashanah Pick-Up Dinner by The Dep’s resident vegan maven\, Emily Zimmerman\, available earlier in the evening\, featuring a creative\, plant-based seasonal menu inspired by Ashkenazi and Sephardic culinary traditions. \n(NB: The Pick-Up Dinner & Table Talk are independent; you can participate in one\, or the other\, or both). \nThen join us for a fascinating exploration of the incredibly rich\, layered and diverse traditions that make up this important Jewish celebration. (Teaser: did you know that Rosh Hashanah is considered anniversary of the creation of Adam and Eve?) \nShanah Tovah! \nSpeakers\nTobaron Waxman: Motifs and Mysticism of Rosh Hashanah \nTobaron will outline some of the fundamental ideas of Rosh Hashanah\, as well as a few poetic\, musical and mystical theme associated with this holiday\, including a blowing of the shofar (an ancient instrument made from a ram’s horn). \nTobaron is a critically acclaimed interdisciplinary artist and curator\, working between Brooklyn and Toronto. Traditionally trained in cantorial music and ultra-orthodox Judaism\, Tobaron also leads the Trans Collections at The Arquives\, and is the founder/artistic director of the  Intergenerational LGBT Artist Residency.  \nEmily Zimmerman: Communal Meals as Healing Rituals\nEmily looks at defeating collective trauma through good food and community care. (‘Cause\, damn\, couldn’t we all really use a sweet year?). \nEmily is a chef\, community worker\, and food justice activist. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \nSharoni Sibony: The Rise of the Rosh Hashanah Seder\nSharoni explores the role that symbolic foods play in the celebration of Rosh Hashanah\, in particular the influence of Sephardi culture and Moroccan customs. \nSharoni is a Jewish studies educator/lecturer who has worked with numerous Jewish cultural organizations & festivals in TO. \nRuth Bretholz: Roots & Recipes\, Food & Family\nRuth\, who is working on a cookbook of Jewish family recipes\, will look at some of the origins and legacies of dishes that have been passed down through generations. \nRuth is passionate about cooking and her Jewish heritage; as an educator and an artist she is interested in communal cooking\, learning new recipes and connecting to her roots. \n\nNote: This will be a ‘virtual’ event using the Zoom video conferencing platform.
URL:https://dev.thedepanneur.ca/event/table-talk-rosh-hashanah-ritual-and-renewal-at-the-jewish-new-year/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/09/xlarge-yemenite-shofar-horn-315-35-inch_3-e1599500543699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200303T180000
DTEND;TZID=America/Toronto:20200303T210000
DTSTAMP:20260419T235708
CREATED:20200203T223027Z
LAST-MODIFIED:20200217T215027Z
UID:97026-1583258400-1583269200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Luciano Schipano on Slow Food
DESCRIPTION:Chef Luciano Schipano\, President of Slow Food Toronto\, will be talking about the principles at the heart of the Slow Food International movement\, a key force in the global transformation of attitudes towards local and sustainable agriculture and culinary culture. \nSlow Food began in Italy in 1986 to resist the opening of a McDonald’s in Rome. By 1989\, the founding manifesto of the international Slow Food movement was signed by delegates from 15 countries. The Slow Food organization has since expanded to include over 100\,000 members with branches in over 150 countries and 35\,000 members. Luciano will discuss the vision\, values and practices of Slow Food\, in it’s birthplace of Italy\, here in Canada\, and around the world. \n\n\nDinner by Len Senater \nIn the spirit of Slow Food\, I’m making some Romanian recipes I learned from my Dad\, working with some uniquely local and artisanal Canadian ingredients. \nTurkey\, Wild Mushroom & Wild Rice Soup \nVarză călită (stewed cabbage with Tamworth smoked pork) with mamaliga (soft yellow corn polenta)\, topped with sour cream and crumbled feta cheese\, and salata cu ridiche si morcovi (heirloom carrot & radish salad) \nOntario Red Fife wheat crepes with Saskatoonberry jam\, maple syrup & creme fraiche \n#vegan #GF options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A Red Seal certified Chef\, Luciano is also the director Director of the Italian Federation of Chefs\, and an active member of the Canadian Culinary Federation. He loves to share his knowledge of Italian cuisine though teaching\, both in Canada and Italy\, as well as via TV appearances and culinary tours. He is a passionate food advocate\, working with projects like Jamie Oliver’s Food Revolution and Soupalicious\, as well as an accomplished personal chef\, executive chef\, teacher and food consultant. Chef Luciano also organizes Culinary Tours in Italy\, Calabria\, offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs.  |   lucianoschipano.com\n—– \n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-chef-luciano-schipano-on-slow-food/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Luciano-Schipano-e1580769834223.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20200204T180000
DTEND;TZID=America/Toronto:20200204T210000
DTSTAMP:20260419T235708
CREATED:20191216T185745Z
LAST-MODIFIED:20200114T013755Z
UID:90983-1580839200-1580850000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Grayson Bass on Farm to Family
DESCRIPTION:Trends\, Supply\, and The New Future \nFood and Story are the most powerful tools we have to change the world. Climate change demands an unprecedented transformation in how we eat\, what we eat\, and our understanding of this very thing that unites all people. Join teacher\, consultant and inventor Grayson Bass for a unique perspective on food\, farming\, climate and how we connect as people in the 21st century. \nGrayson is one of the founders of D.I.G. Community Lab\, whose goal is to provide resources that will help improve the lives of farmers\, access to capital\, access to technology\, and build resilience into the global food supply chain. The Community Lab is a working demonstration farm where farmers\, students\, and researchers from all over the world can learn how to integrate their skills with new technologies\, gain access to tools and resources to increase productivity in farming while mitigating challenges related to climate adaptation.\n—– \nDinner by Len Senater\nThis menu focuses on a mix of local & seasonal ingredients (no small feat in Canada in February)\, preserved ingredients\, and ingredients whose abundance we may take for granted.\nWhite Winter Soup (Parsnip\, Rutabaga\, Celeriac\, Apple & Pear)\nWild Mushroom\, Barley & Lentil ‘Risotto’ with Salt Cod & Dulse Fishcakes and Preserved Red Cabbage & Pickled Beet Salad\nWarm Peanut Butter & Chocolate Chip Banana Bread with Vanilla Ice Cream\n#vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—– \nGrayson Bass is globally renowned for his consulting work with governments and corporations solving complex problems. As a Teacher\, Leader and Inventor\, Grayson has formed and lead strategy initiatives and operations for start-ups to established multinationals around the world focusing on Innovation and Product/Portfolio Management. The father of three small children\, Grayson has focused his expertise and experience on solving the most important issues of the 21st century: Climate Adaptation and Food Security. A native Texan and a global nomad\, when he is not home in Toronto\, you can find him on different parts of the globe seeking out innovative ideas and having conversations with interesting people.  adigidea.com  |  mayorw.com \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-grayson-bass-on-farm-to-family/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/12/Grayson-Bass-BW-Headshot.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191203T180000
DTEND;TZID=America/Toronto:20191203T210000
DTSTAMP:20260419T235708
CREATED:20191111T232145Z
LAST-MODIFIED:20191118T184805Z
UID:86982-1575396000-1575406800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Iván Wadgymar on The Past and Future of Maize
DESCRIPTION:Maize\, the staple grain of many pre-Colombian civilizations\, is now one of the most widely cultivated crops on Earth. But along the way\, so much of what made corn culturally central and sacred is under threat of being erased by the soulless commodity products flooding the global market. \nArtisanal producers like Iván Wadgymar are returning to the heritage varietals and traditional processing techniques\, along with zero-waste agricultural practices. This produces a higher quality\, more authentic\, and far more delicious product that honours this precious gift of nature and culture.\n—–\n \n \nDinner by Len Senater\nThis menu showcases the versatility of maize in Mexican cuisine\nTostadas – crispy tortillas topped with squash\, beans\, chorizo (optional) & garnishes\nPozole Verde – a pre-colombian soup of whole nixtamal corn (hominy) in a green chicken broth w/ tomatillos\, green chiles\, cilantro and pepitas\nTamales Dulces – festive dessert tamales filled with dried fruit and garnished with cajeta caramel\nChocolate Atole – a cornflour thickened beverage with vanilla and Mexican cacao.\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nIván Wadgymar is a tortillero and molinero who runs Maizal\, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa\, tortillas & totopos. They grow heritage maize locally\, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-ivan-wadgymar-on-the-past-present-and-future-of-maize/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/11/Iván-Wadgymar.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191105T180000
DTEND;TZID=America/Toronto:20191105T210000
DTSTAMP:20260419T235708
CREATED:20191007T145901Z
LAST-MODIFIED:20191018T224050Z
UID:83427-1572976800-1572987600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Lisa Haushofer on Wonder Foods & the History of Healthy Eating
DESCRIPTION:Eating healthy is important to many of us\, but contemporary ideas about what is considered nutritious food have emerged only relatively recently. In a time before calories\, vitamins\, and nutrients\, what foods were considered healthiest\, and why\, tells a fascinating story about our complicated relationship to what we eat. Historian of nutrition\, food\, and science Lisa Haushofer explores the fascinating history of healthy eating\, from balancing Humours\, to the discovery of nutrients and their use/misuse to support Empire-building\, to bizarre Victorian health fads like meat concentrates\, pre-digested foods\, and fanatical chewing! \n\nDinner by Len Senater\nTonight’s menu explores different conceptual models of nutrition\nBalancing Humours: Roasted Red Pepper Bisque with Chipotle Crema & Garlic Croutons\nEconomic & Chemical Nutrition: Polenta with Creamed Spinach\, Roasted Mushrooms and Fried Egg\, with Kale & Kohlrabi Slaw\nDigestion & Absorption: Ovaltine Malted Milk Mousse with Caramelized Pineapple\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nLisa Haushofer is a historian of science\, food\, and economic life and a medical doctor. She is currently a Postdoctoral Fellow at the Culinaria Research Centre of the University of Toronto\, where she is working on a book of past ‘Wonder Foods.’ \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-lisa-haushofer-on-wonder-foods-the-history-of-healthy-eating/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/10/Lisa-Haushofer.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20191001T180000
DTEND;TZID=America/Toronto:20191001T210000
DTSTAMP:20260419T235708
CREATED:20190909T185944Z
LAST-MODIFIED:20190916T154015Z
UID:81143-1569952800-1569963600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sang Kim on Imperfect Food In The Age of Instagram
DESCRIPTION:Wabi Sabi: Imperfect Food In The Age Of Instagram\nIn traditional Japanese aesthetics\, wabi-sabi is a concept that embraces and celebrates imperfection\, whereas in our contemporary food culture\, we are bombarded with lascivious #foodporn on Instagram while we discard tons of perfectly good food because it does not meet certain aesthetic criteria. \nJoin chef and writer Sang Kim for an exploration of the idea of imperfection in food\, from Ugly Delicious to Misfit Markets\, Imperfect Food to Rescued Meals\, what the idea of wabi-sabi might have to teach us about a more sustainable future.\n—– \n \nDinner by Len Senater\nCan imperfect ingredients make perfect meals? Are the least photogenic dishes sometimes the tastiest? Len puts these questions to the test. \n“Fridge Cleaner” Minestrone Soup\nSoup is ultimately forgiving\, welcoming unloved odds & ends in its generous embrace. A little love and patience transforms a fridge cleaning into a comforting warm bowl of autumn flavours. \nJamaican Brown Stew Chicken or Jackfruit\nIt is almost impossible to get a really attractive picture of this brown-on-brown classic Jamaican stew\, but that does not make it any less delicious. Served with Coconut Rice & Peas\, Plantain\, and Coleslaw \nUpcycled desserts by Bruized\nfeaturing imperfect and waste-diverted ingredients\nPB & Banana Nicecream\, Strawberry Reduction\, Coconut Confetti & Date Cookie \n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. \n$35 (includes HST) \nBOOK NOW\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nSang Kim is an award-winning writer and chef. His third book\, Woody Allen Ate My Kimchi\, a food memoir\, will be launched in 2020. He is the recipient of the Gloria Vanderbilt Prize for Fiction\, Grain Magazine’s Short Story Contest\, and been a finalist for the CBC Prize in both the fiction and non-fiction categories. He has been behind some of Toronto’s best known Asian restaurant concepts; is the creator of Sushi Making For The Soul\, North America’s most popular hands-on sushi workshop; and been profiled in the NY Times #1 bestselling business book\, Better and Faster\, by Jeremy Gutsche for his innovative approach to food and restaurant marketing. He cooks and discusses Asian cuisine on two CTV shows\, including The Social and Your Morning. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-sang-kim-on-imperfect-food-in-the-age-of-instagram/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/09/Sang-Kim-TT.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190903T180000
DTEND;TZID=America/Toronto:20190903T210000
DTSTAMP:20260419T235709
CREATED:20190722T151840Z
LAST-MODIFIED:20190814T005036Z
UID:76912-1567533600-1567544400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Chef Francoise Briet on Nutrition and Healing
DESCRIPTION:What is nutrition? We all intuitively know that our health and well-being is intimately connected to what we eat\, but how much do we truly understand about how and why food affects us? Consumers and the food industry alike are eager for simple\, ‘silver bullet’ solutions\, but reality is more complicated. With so much competing\, often conflicting information out there\, it can be challenging to understand how to make the right food choices. Chef Francoise Briet brings three unique perspectives to the intersection of food and health: her technical background as a research scientist in metabolic nutrition\, her culinary expertise as Chef at the French Consulate\, and her own personal journey of healing through diet. \nDinner by Len Senater\nThis meal is inspired by the bounty of the late summer vegetable harvest\, a plant-centric Mediterranean menu from the South of France. \nWatermelon Salad with Feta and Mint • Grilled Vegetable Ratatouille with Basil Gremolata and Crispy Socca (a thin chickpea flour & olive oil polenta popular around Nice)\, garnished with fennel sausage or grilled portobello • Stone fruit compote with coconut custard & aquafaba meringue \n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nFrancoise Briet is the Chef of the General Consulate of France in Toronto\, and the owner of Malty and Hoppy Delicacy\, a company that uses Ontario craft beer in small-batch artisan jellies\, jams and other delicacies. Before that\, Francoise was a clinical research scientist in the field of metabolic nutrition. Over the past two years\, Francoise personally experienced the impact of trauma and illness\, so she turned to her understanding of metabolic nutrition to help support her recovery. This experience had a transformative impact on her wellbeing\, and has helped her develop a more health-conscious approach to food. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-chef-francoise-briet-on-nutrition-and-healing/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/07/photo-francoise-2019-july.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190709T180000
DTEND;TZID=America/Toronto:20190709T210000
DTSTAMP:20260419T235709
CREATED:20190603T165019Z
LAST-MODIFIED:20190814T005056Z
UID:72822-1562695200-1562706000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sarah Rotz & Ian Mosby on The Future of Food
DESCRIPTION:Join post-doctoral researcher Sarah Rotz & award-winning author Ian Mosby as they discuss ideas explored in their forthcoming book “Uncertain Harvest: The future of food for a hot planet”\, authored in collaboration with are collaborating with renowned food scientist Evan Fraser. They will touch on some the many issues facing the future of food\, from farm economics to robotics and automation to the politics of alternative proteins. \n \nDinner by Len Senater\nTonight’s menu looks at both at eating in and for the future; an emphasis on working with ingredients with the lowest-possible ecological footprints: seaweed\, jellyfish\, fungi\, yeasts\, bacteria\, insects\, etc. \nSeaweed & Jellyfish Salad • Miso Millet Polenta with Scallion & Algae Oil\, topped with a stirfry of mixed mushrooms and cricket crumbs (optional) • Hempseed Creme Brulee\n#GF #vegan options available\n \n—–\nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nSarah Rotz’s academic work focuses on political ecologies of land and food systems\, settler colonial patriarchy\, and concepts of sovereignty and justice related to food\, water and energy\, and the ecosystems that support them. Sarah has written on topics ranging from the politics of farmland ownership and critical perspectives of agricultural technologies\, to the ways that settler colonial logics and gendered narratives uphold extractive practices and relationships on the land. Her postdoctoral research explores the potential for accountable relationships between settler and Indigenous peoples through land-based\, Indigenous-led food and energy sovereignty projects on Turtle Island. \nIan Mosby is an award winning author and historian of food\, Indigenous health and the politics of settler colonialism. He has a PhD in History from York University and his current research explores the history of human biomedical experimentation on Indigenous peoples during the second half of the twentieth century. Ian’s first book\, Food Will Win the War: The Politics\, Culture and Science of Food on Canada’s Home Front was was awarded the 2015 Political History Book Prize by the Canadian Historical Association and\, in 2016\, was shortlisted for a Canada Prize in the Humanities by the Federation for the Humanities and Social Sciences. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-sarah-rotz-ian-mosby-on-the-future-of-food/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/06/Sara-Ian-horiz.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190604T180000
DTEND;TZID=America/Toronto:20190604T210000
DTSTAMP:20260419T235709
CREATED:20190513T182538Z
LAST-MODIFIED:20190522T232631Z
UID:70821-1559671200-1559682000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Shamez Amlani on Venture Communism
DESCRIPTION:Why make a killing when you can make a living?\nDrawing inspiration from a co-op restaurant in an old anarchist neighborhood in Paris\, Shamez Amlani opened La Palette in Kensington Market with life partner Maria Flawia Litwin. \nRealized on a shoestring budget and Intended to be a short-lived venture\, the successful bistro instead became a launch pad for Amlani’s activism\, instigating Pedestrian Sundays in Kensington (car-free community celebrations) and the Urban Repair Squad (guérilla bike infrastructure). \nMost recently\, the La Palette owners invited their staff to join them in opening Drom Taberna\, an Eastern European tavern with live music every night. \nJoin Shamez as he talks about building community with food and music\, infusing activism with art and humour\, reclaiming public space by working both with and against City bureaucrats\, and creating a business model where breaking even means success.\n—– \n \nDinner by Len Senater\nTonight’s dinner is\, much like Shamez’s restaurant ventures\, equal parts French bistro and Eastern European comfort food. \nBeet Tartare\nA vegetable take on the bistro classic\, with finely diced beet\, shallots\, capers\, cornichons\, mustard and baguette crisps \nBigos\, Mamaliga & Mizeria\nTraditional Polish “hunter’s stew” with sauerkraut\, cabbage\, mushrooms and kielbasa; served with Romanian-style soft corn polenta garnished with sour cream & feta cheese\, and a cucumber & dill salad. \nTrottoir aux Pommes\nA “cobblestone sidewalk” of thinly sliced apples on a buttery puff pastry base. \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea.\n$35 (includes HST) \nBOOK NOW\n—–\nShamez Amlani grew up in multicultural Flemingdon Park and went on to fall in love with\, live and work in Kensington Market and on Queen Street West. He parlayed a summer job as a busboy at le Select Bistro into a lifelong career in the restaurant business. \nInspired by the fall of the Berlin Wall\, he spent a life-changing year hitchhiking throughout Europe and ended up broke and homeless in Paris. Eventually moving to France and Poland\, he returned to Toronto many years later with a strong desire to bring home the spirit and culture of the places he’d been. \nShamez opened la Palette in 2000 and co-founded Streets are for People! In 2002\, which went on to instigate legendary Pedestrian Sundays in Kensington Market\, the garden car and the Urban Repair Squad\, inspiring similar organizations around the globe to engage in “tactical urbanism”. \nHe is also the chair of the Queen Street West BIA which stewards Graffiti Alley and can be seen riding around town with his better half on a tandem bike.\n—– \nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n—– \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-shamez-amlani-on-venture-communism/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/05/shamez_Horiz.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190507T183000
DTEND;TZID=America/Toronto:20190507T210000
DTSTAMP:20260419T235709
CREATED:20190408T172038Z
LAST-MODIFIED:20190428T162850Z
UID:69895-1557253800-1557262800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Nick Saul on Good Food for ALL
DESCRIPTION:From Charity to Solidarity: Making the Case for Good Food for All\nFew people have impacted the food justice landscape in Toronto as profoundly as Nick Saul\, former director of The Stop\, and now President and CEO of Community Food Centres Canada. Over a 15+ year period\, Nick spearheaded the transformation of a small traditional food bank into a vibrant new kind of Community Food Centre. His tireless efforts (who are we kidding here… I’m sure it was exhausting! —ed.) saw the creation of the a 10\,000-square-foot food production and education centre at the Wychwood Barns\, the vibrant The Stop Farmers’ Market and a template for a new way to envision the vital role of food in fostering social justice in Canada\n—– \nDinner by Len Senater\nFor this dinner\, I’ve chosen recipes pulled from Community Kitchen cookbooks from around the world\, including The Stop’s “Good Food for All: Seasonal Recipes from a Community Garden”\nBlack Bean & Corn Soup  •  Chard\, Mushroom & Potato Frittata  •  Roasted Asparagus with Kale Pesto  •  Apple Cake with Creme Fraiche\n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nNick Saul is co-founder and President and CEO of Community Food Centres Canada\, a national organization that builds and supports vibrant\, food-focused community centres in low-income neighbourhoods across the country. These centres are based on the idea that good food is a powerful force for greater health\, belonging and justice. \nNick is a recipient of the prestigious Jane Jacobs Prize\, as well as the Queen’s Jubilee Medal and has an honorary doctorate from Ryerson University. His bestselling book\, The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement\, written with his wife\, Andrea Curtis\, was nominated for the Toronto Book Award and won several other awards. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-nick-saul-on-good-food-for-all/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/04/Nick-Saul-by-Andrea-Curtis.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190402T180000
DTEND;TZID=America/Toronto:20190402T210000
DTSTAMP:20260419T235709
CREATED:20190318T214410Z
LAST-MODIFIED:20190325T165429Z
UID:68837-1554228000-1554238800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Joshna Maharaj on Take Back The Tray
DESCRIPTION:Join local food maverick Joshna Maharaj for a lively discussion about Take Back the Tray\, a movement to reconnect food with health\, wellness\, education\, and rehabilitation in public institutions around the globe. And it’s a story about how a chef took on the challenge of showing how we can create better food — and better food practices — for our public institutions. \n“My big dream for institutional menus is that they’re seasonal\, sustainable\, diverse\, AND inclusive. It’s a nice thought\, but how do you actually pull this off? Join me for a conversation about the challenge of managing competing values while trying to serve the most wholesome\, delicious food possible in hospitals and universities.”\n—– \n \nDinner by Len Senater\nTonight’s menu features dishes inspired by recipes developed by Joshna to show how decent\, scratch-made food using fresh\, local ingredients and diverse flavours can still meet the challenging and often competing priorities of a hospital environment. \nTunisian Brik Pastries • Moroccan Chicken & Lentils • Sauteed Greens • Minted Cucumber Salad • Chocolate Cake with Fudge Frosting\n#vegan & #GF options available \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nJoshna Maharaj is a chef\, a two-time TEDx speaker\, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality\, sustainability\, & social justice to the table. \nJoshna is a regular guest on CBC Radio\, and a passionate public speaker. She was on the shortlist for the inaugural Basque Culinary World Prize in 2016\, and received Restaurants Canada’s award of Culinary Excellence in 2018. \nRecently\, Joshna has been working with hospitals & universities in Toronto  to build new models for institutional food procurement\, production and service. She is currently writing a book to capture the lessons and experience and create a shareable blueprint for changing institutional food systems around the globe. \nwww.joshnamaharaj.com  |  @joshnamaharaj\, @takebackthetray\, @hotplatepod \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-joshna-maharaj-on-take-back-the-tray/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Joshna-Maharaj-Photo-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190312T180000
DTEND;TZID=America/Toronto:20190312T210000
DTSTAMP:20260419T235709
CREATED:20190211T025500Z
LAST-MODIFIED:20190225T234953Z
UID:66810-1552413600-1552424400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Suzanne Barr on Intersectionality in the Kitchen
DESCRIPTION:Suzanne Barr occupies a space where many passions overlap: local community\, food security\, and advocacy for people of colour & LGBTQ communities. Join us for a conversation about intersectionality within kitchen culture as a woman of colour\, the importance of storytelling\, and understanding our positions of power and how we influence the next generation.\n—– \n \nDinner by Len Senater\nTonight’s menu features recipes by chefs of colour from around North America who are changing the face of our culinary landscape. \nKimchi Quesadilla by Chef Roy Choi\nGrassroots fusion emerging out of a community\n(available w/ vegan cheese and/or corn tortillas) \nPork Ribs with Guava Hoisin Glaze by Chef Lee Anne Wong\n2nd gen immigrant making it up the ranks to Top Chef\n(available as marinated tofu cutlet) \nCornbread Kush by Chef Michael Twitty\nChef using food to connect past & present issues around race\, identity & food\n(slightly adapted to be vegan) \nSimple Coleslaw by me \nCross Creek Chocolate Pie by Idella Parker via The Jemima Code by Toni Tipton-Martin\nCookbook author confronting the erasure of culinary contributions by POC \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nChef Suzanne Barr was the owner of the popular restaurant Saturday Dinette\, and the inaugural chef-in-residence at the Gladstone Hotel. She has presented at the James Beard Foundation Chef’s Bootcamp\, MAD Symposium in Copenhagen\, Denmark\, the Women In Hospitality United symposium in New York City\, and was one of the chefs featured in Maya Gallus’ documentary film The Heat: A Kitchen (R)evolution. In 2019 Suzanne will begin her next journey as Head Chef at Avling Kitchen and Brewery in Toronto. She lives in Toronto with her husband and young son\, and still spends time in Florida with her family. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-suzanne-barr-on-intersectionality-in-the-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/suzanne-barr.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20190205T180000
DTEND;TZID=America/Toronto:20190205T210000
DTSTAMP:20260419T235709
CREATED:20190118T220516Z
LAST-MODIFIED:20190128T024224Z
UID:65743-1549389600-1549400400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Rosalin Krieger on The History of Kensington Market
DESCRIPTION:Many consider Kensington Market one of Toronto’s food treasures\, a precious ethno-culinary hearth. Food educator and podcaster Rosalin Krieger will be talking about Kensington Market’s eclectic\, evolving ethno-cultural mix\, class history and political significance from 1815 to present.  Like many others\, Rosalin is concerned about the market’s gentrification pushing out long-term food creators and residences. This talk aims to celebrate\, discuss ways to maintain the market’s unstable foothold in Toronto’s evolving food landscape and heritage. \n\nDinner by Len Senater\nThis menu is a abbreviated history of Kensington Market in food form\, starting with a Scotch Broth\, a hearty vegetable and barley soup traditionally made with mutton stock\, a nod to the Irish and Scottish founders of the market. To honor the Market’s Jewish heritage\, there will be a slow-cooked braised beef brisket\, given a Sephardic twist with pomegranate\, cumin and cilantro\, served with potato-celeriac purée\, and red beet\, cabbage & onion salad. To finish\, and to acknowledge the diverse Asian community in the Market — and the fact that today is Chinese New Year — there will be a selection of traditional Chinese sweets such as Osmanthus Jelly (桂花糕 –guì huā gāo)\, Sesame balls (煎堆—jiān duī)\, Almond cookies (杏仁饼—xìng rén bǐng) and jasmine tea. All ingredients will come from Kensington Market\, of course!\n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nRosalin Krieger\, M.A.\, of Feast Toronto\, is a blossoming home cook\, visual artist\, speaker\, Ryerson Life Institute lecturer\, local ethno-cultural food guide\, and a budding podcaster. As a food educator\, activist\, and tour guide\, Rosalin has worked to humanize and encourage anyone she meets to purchase from local food creators. Maintaining Kensington Market’s health\, alongside farmer’s markets\, have been central to these efforts. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur \n 
URL:https://dev.thedepanneur.ca/event/table-talk-rosalin-krieger-on-the-history-of-kensington-market/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/Kensington_Market_Toronto_August_2017_04.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181204T180000
DTEND;TZID=America/Toronto:20181204T210000
DTSTAMP:20260419T235709
CREATED:20181112T182615Z
LAST-MODIFIED:20181121T182314Z
UID:62609-1543946400-1543957200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Thu Nguyen
DESCRIPTION:Thu Nguyen is organizes Karma Kitchen in Moss Park\, a monthly pay-it-forward delicious experiment in generosity. Our all-volunteer team makes vegetarian banh mi with fresh ingredients from Building Roots and spend the afternoon sharing our gifts with the residents of Moss Park. The guests are get a $0 bill at the end of their meal and invited to pay it forward to someone they don’t know next month. Thu was inspired volunteering at the original Karma Kitchen in Berkeley where the gift economy model has proven sustainable for over a decade and has since spread to over 30 cities around the world. \nThu will talk about how Karma Kitchen and its global experiment in movement — of enabling small shifts in the guests from isolation to community\, from transaction to trust\, and from scarcity to abundance. The volunteers experience a ripple effect by having the opportunity to cultivate generosity and the guests get a beautiful expression of human dignity. You’ll hear stories of the serendipity\, human dignity and hope that happens at Karma Kitchen and be inspired by how food + small acts of kindness builds community. \nThu Nguyen is the author of My Quest for Yummy Banh Mi\, and has reversed diabetes and cancer through cooking\, mindfulness and small acts of kindness. \n—– \n\nDinner by Len Senater\nGỏi Cuốn\, cool\, fresh rice paper rolls with stuffed with herbs & noodles\, and served with a hoisin based dipping sauce. Bo Kho\, a fragrant and warming beef stew with lemongrass\, star anise\, fennel\, cinnamon\, served with baguette\, a mix of complex Southeast Asian flavors and a touch of French influence. For dessert\, Kem Flan\, aka Creme Caramel\, a French import that’s become a local staple\, sometimes embellished with a topping of strong black coffee.\n#GF #vegan options available \n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea; dessert available a la carte\n$25 (+HST) \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nBOOK NOW\n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-thu-nguyen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/11/IMG_20180825_135251_01.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181106T180000
DTEND;TZID=America/Toronto:20181106T210000
DTSTAMP:20260419T235709
CREATED:20181008T190612Z
LAST-MODIFIED:20181022T233034Z
UID:60632-1541527200-1541538000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Shauna Kearns
DESCRIPTION:For millennia\, in cultures around the world\, the communal oven was the center of community life. Shauna Kearns looks at how the ancient tradition of wood-fired bread baking is helping transform communities in modern-day Pittsburgh \nShauna Kearns is a founder and co-facilitator of the Braddock Community Oven in Braddock\, PA. In this engaging talk\, Shauna will explore how the Braddock Community Oven came to be built\, and the role it plays in Braddock\, touching on issues embedded in outsider-driven community food work\, oven access and community ownership. You’ll discover how the Trade Institute of Pittsburgh is utilizing the power of brick ovens and bread to create innovative job training opportunities for formerly incarcerated men and women.\n—– \n \nDinner by Len Senater\nWith a bit of luck\, this dinner will be made largely in a wood-fired oven! \nFire Roasted Fall Vegetable Potage  with Wood Oven Bread\nBlistered Tomatoes with Roasted Garlic & Smoky Collards on Cheesy Polenta + Grilled Sausage or Portobello\nSeasonal Fruit Pies by Leslie Lindsay \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBOOK NOW\n—–\nShauna Kearns is the founder and co-facilitator of the Braddock Community Oven in Braddock\, PA\, and a consultant at The Trade Institute of Pittsburgh. She is currently working with the Trade Institute of Pittsburgh to build a Baking Program for formerly incarcerated women. She holds a Master’s in Food Studies from Chatham University and a Bachelor’s of Commerce from McGill University. She learned to bake at St John’s Bakery at Queen and Broadview. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-shauna-kearns/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Shauna-Kearns_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181002T180000
DTEND;TZID=America/Toronto:20181002T210000
DTSTAMP:20260419T235709
CREATED:20180903T172144Z
LAST-MODIFIED:20180917T222357Z
UID:58628-1538503200-1538514000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Aruna Antonella Handa
DESCRIPTION:Voyage to the Anthropocene: rocking the future of food. \nThe Holocene is giving way to the Anthropocene\, the epoch of humans. What this means is that humankind is now the most impactful geological force on the planet. It will be official once geologists agree a start date and markers. 1950 is among the candidates for the start date; and you may be surprised to learn about some of the candidates for the “golden spike” or chief marker of the epoch. \nIn this discussion\, I raise topics we are exploring in our upcoming Future Food Salon Series: Voyage to Anthropocene\, among them\, the relationship between food and the planet’s geological record\, the strata of rock that will tell the story of humankind’s impact\, plastics and packaging\, dinner on Mars\, novel ways to tackle food distribution problems\, and thorny knots of opportunity for intrepid entrepreneurs. There may be surprises\, which I cannot yet reveal\, because surprises.\n—–\nDinner by Len Senater\nTonight I’m exploring what could/should/might we be eating in the Anthropocene? What would be on the table if we had to radically reimagine our present food systems? Can we make eating VERY low on the food chain desirable and delicious?\nJellyfish & Seaweed Salad\nAsian Mushroom Millet Risotto w/ Algae Pesto & Crispy Cricket Crumbs (Optional)\nHemp & Agar Panna Cotta w/ Aquafaba “Whipped Cream”\n#GF #vegan options available\n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBook Now\n—–\nAruna Antonella Handa\, PhD\, multimedia artist\, is the founder of future food agency Alimentary Initiatives and of the Future Food Salon (2011-present). In the Salons\, artists\, musicians\, chefs\, farmers\, inventors\, scientists contemplate ingredients she thinks we’ll be eating more of in the future. Menus\, compositions\, inventions and installations form the content of the Salons and the public is invited to join in the fun. The Salons have toured Toronto\, Montreal\, New York and Austin. The first two series focused on edible insects. Voyage to Anthropocene\, the coming series\, features fungi with algae and bugs playing support. \nIn addition to the Salons\, Voyage to Anthropocene offers classroom size workshops and an assembly performance for schools interested in themes of the future of food. Aruna performs with the Sirens\, and the ensemble\, Artists of the Aurora\, which performed her piece Have You Seen My Sister? a song cycle memorial to missing and murdered women\, as part of the official program of independent projects of Nuit Blanche 2017. Aruna has appeared in print and broadcast media in Canada\, the US\, Europe and Asia and is a featured expert in the documentary\, The Gateway Bug (2017). \nalimentaryinitiatives.com  |  futurefoodsalon.com  |  aruna.ca \nTwitter: @alimentary1  |  @arunaantonella  |  @futurefoodsalon \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-aruna-handa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Aruna-e1535995281308.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180904T180000
DTEND;TZID=America/Toronto:20180904T210000
DTSTAMP:20260419T235709
CREATED:20180731T225738Z
LAST-MODIFIED:20180813T234426Z
UID:57960-1536084000-1536094800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Laura Carlson
DESCRIPTION:Join Laura Carlson\, food historian\, writer\, and host of the award-winning radio show & podcast\, The Feast\, for a an exciting dive into the history of medieval Spanish food and culture. Considering the voyage of a medieval pilgrim along the famous pilgrimage path\, the Camino de Santiago\, Laura will take you on a journey through the cultural and culinary landscape of medieval Spain\, and give you a sense of its enduring legacy. The pilgrimage path even inspired what might be called the first “travel guide” in medieval Europe – almost like a Michelin Guide or Lonely Planet of its day.\n—– \n\nDinner by Len Senater\nAlways up for a challenge\, I’ll be taking a stab at a number of medieval Spanish recipes\, starting with Ajo Blanco\, a chilled white gazpacho with almonds and garlic; Pescao en Escabeche\, fish cooked in oil and vinegar (vegan option available)\, dressed with Juvert\, a green\, pesto-like sauce of herbs and nuts; and Ciurons Tendres Ab Let De Melles\, chickpeas cooked in almond milk and spices. For dessert will be Tarta de Santiago\, a gluten-free almond cake\, with Higos ala Francesa\, figs stewed in sweet wine\, and a dollop of creme fraiche.\n#GF #vegan options available\n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBOOK NOW\n—–\nLaura Carlson is a food historian\, writer\, and executive producer and host of the award-winning radio show & podcast\, The Feast. Laura taught history and classics at Queen’s University before joining Heritage Toronto. On the weekends\, Laura also regularly leads tours throughout Toronto where she explores the city’s great food and history. Her work has appeared in Edible Phoenix\, Atlas Obscura\, and Forbes. Her podcast\, The Feast\, explores the great meals that made history and has been featured on CBC’s Podcast Playlist\, iTunes’ New & Noteworthy\, Salon.com. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-laura-carlson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Laura-Carlson.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180703T180000
DTEND;TZID=America/Toronto:20180703T210000
DTSTAMP:20260419T235709
CREATED:20180604T230049Z
LAST-MODIFIED:20180624T193302Z
UID:55656-1530640800-1530651600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sujala Balaji
DESCRIPTION:Is millet the new quinoa?\nSujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers\, requiring much less water to grow\, and their ability to help keep the soil healthy\, millets are being called the “smart foods” by ICRISAT (International Crop Research Institute for the Semi Arid Tropics). \nAfter working in the corporate world for over 10 years\, she recently launched a new start-up\, Kosha Foods\, that develops plant based food products using millet grains\, sourced directly from small scale farmers in India. Through her unique sourcing model\, she is also working on addressing global poverty and hunger as part of the UN’s Sustainable Development Goals. \n—–\nDinner by Len Senater\nRagi Pakoda – a crispy savoury fritter of toasted red millet flour\, onion\, ginger & spices\, with fresh coriander & mint chutney. Rainbow Bowl – colours & textures abound in this fresh grain bowl featuring steamed millet\, massaged kale\, red onions\, tomatoes\, beets\, carrots\, crispy chickpeas and choice of grilled haloumi or marinated firm tofu. Foxtail Millet Kheer – cool\, creamy millet pudding with saffron\, nuts & fruit.\n#GF #vegetarian options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \n>> BOOK NOW <<\n—–\nSujala Balaji is a food scientist on a mission to bring millets and millet-based foods into the culinary mainstream in North America through her new startup Kosha Foods. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-sujala-balaji/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Sujala-Balaj.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180605T180000
DTEND;TZID=America/Toronto:20180605T210000
DTSTAMP:20260419T235709
CREATED:20180507T200819Z
LAST-MODIFIED:20180515T004508Z
UID:54388-1528221600-1528232400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Melanie Coates (aka BEEGrrl)
DESCRIPTION:Join Melanie Coates (aka BEEGrrl) to welcome in Spring with a talk about the Birds and the Bees… Over ten years ago\, Melanie\, along with Chef David Garcelon\, were the first in the world to install an urban apiary on the roof of a city centre hotel\, at Toronto’s Fairmont Royal York\, where Melanie remains the lead beekeeper.\n\n\n \n\n\nSince then there has been a global surge in interest in urban beekeeping\, and this informal chat will be exploring many of the fascinating aspects of raising bees: tales of mid-air mating\, urban forage\, and beecology\, along with a tasting of local and international honey varieties. \n\n\n \n\n\n—–\n\n\n+ Dinner by Len Senater\nIn keeping with the Birds & Bees theme\, I’ll be making Hot Honey Seared Chicken Thighs with jalapeño-infused local honey\, on Schmaltz-fried toasts with a fresh and colourful Spring coleslaw. For dessert\, there will be Burnt Honey & Sesame Ice Cream Sundae ($5)\n#vegetarian & #GF options available\n\n\n—–\n\n\n \n\n\nDoors open at 6pm\, talk starts at 7pm\n\n\nincludes dinner and coffee or tea.\n\n\n$25 (+HST)\n\n\n \n\n\nBook Now\n\n\n \n\n\n —–\n\n\nMelanie Coates is a long-standing member of the Toronto Beekeepers Collective\, a member of the Ontario Beekeepers’ Association\, and owner of Toronto’s BEEGrrl\, a honey and beekeeping supply store\, located a few blocks west of the Dep at 2003 Dundas Street West.\n\n\n \n\n\n—–\n\n\nThis Table Talk is presented in collaboration with Artery\n\n\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n\n\n \n\n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\n\n\n \n\n\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-melanie-coates-aka-beegrrl/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Melanie-Coates-BeeGirl_23.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180501T180000
DTEND;TZID=America/Toronto:20180501T210000
DTSTAMP:20260419T235709
CREATED:20180409T175900Z
LAST-MODIFIED:20180422T211345Z
UID:53077-1525197600-1525208400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Valerie Tarasuk
DESCRIPTION:This month’s Table Talk falls on May Day\, both an ancient celebration of the promise of Spring and a modern day of remembrance of the ongoing fight for social justice. It seems very fitting then to invite food researcher Valerie Tarasuk for an exploration of approaches to reducing food insecurity in Canada\, with a glimpse into the implications of current policies — both intended and unintended. \n\n\n —–\n\n\n\nDinner by Len Senater\nInspired by the frugal ingenuity of home cooks around the world\, tonight’s dinner features Mexican-inspired dishes specifically made from leftovers of other meals. Sopa de Fideo (broth with fine rice noodles)\, Chilaquiles (crispy tortillas tossed in chile-tomato sauce topped with egg\, cheese\, avocado & crema)\, and Chocolate Cinnamon Bread Pudding. #GF #vegetarian #vegan options available\n\n\n—–\n\n\n \n\n\nDoors open at 6pm\, talk starts at 7pm\n\n\nincludes dinner and coffee or tea.\n\n\n$25 (+HST)\n\n\n \n\n\nBOOK NOW\n\n\n\n —–\n\n\nValerie Tarasuk is a Professor in the Department of Nutritional Sciences and the Dalla Lana School of Public Health at the University of Toronto. Most recently\, she has led PROOF\, an interdisciplinary research program funded by the Canadian Institutes of Health Research and designed to identify effective policy approaches to reduce household food insecurity in Canada.\n\n\n\n \n\n\n—–\n\n\nThis Table Talk is presented in collaboration with Artery\n\n\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n\n\n \n\n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\n\n\n \n\n\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-valerie-tarasuk/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/Valerie_Tarasuk.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20180403T180000
DTEND;TZID=America/Halifax:20180403T210000
DTSTAMP:20260419T235709
CREATED:20180219T204332Z
LAST-MODIFIED:20180221T004117Z
UID:50792-1522778400-1522789200@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Ruth Klahsen
DESCRIPTION:Ruth Klahsen is living proof of how an individual can have a transformative effect on local food systems. After 25 years as a professional chef\, she embarked on an adventure that would see her become one of Canada’s most celebrated cheesemakers. Through innovative use of Community Shared Agriculture (CSA) fundraising\, Ruth established Monforte Dairy as an innovative and award-winningly delicious model of microproduction\, sustainable farming and just food. \nBut behind the many rewarding successes and daunting challenges faced along the way lies a fundamental question: “Why even bother with local food?” As small businesses feel the squeeze from corporate food giants\, and regulations such as the recent European Trade Agreement and Trans Pacific Partnership (TPP) continue to ignore the true costs of farming\, the answers to this questions become more important than ever.\n—– \nDinner by Len Senater\n#GF #vegetarian options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBook Now\n—–\nRuth Klahsen owns and operates Monforte Dairy\, Southwestern Ontario’s premier artisanal cheese company\, using only seasonal milk from humanely treated animals. Her cheese can be found at many of Ontario’s finest restaurants\, gourmet boutiques\, at farmers markets across the city and directly via subscription to her CSA program. \n—–\nPhoto Credit: Carole Nelson Brown \n—– \n\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-ruth-klahsen-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_451549491927407.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180306T180000
DTEND;TZID=America/New_York:20180306T210000
DTSTAMP:20260419T235709
CREATED:20180212T235749Z
LAST-MODIFIED:20180219T231631Z
UID:50541-1520359200-1520370000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: David Sax — Montreal Jews\, Deli & Food in Canada
DESCRIPTION:In a city of immigrants\, one of the most significant communities who moved here is a nestled into another community\, and often hidden from view. It is the Montreal Jewish diaspora in exile\, who began moving west down the 401 in the mid 1970’s\, and continue to this day. \nNumbering tens of thousands of individuals\, and their descendants\, the Montreal Jewish diaspora’s tastes have shaped the flavour of Jewish Toronto and beyond\, with their bagels and smoked meat\, first and foremost. But like so many diasporas hungry for a taste of home\, there is a longing for the real geshmacht feel of the homeland so near\, and yet so far. \nJoin David Sax\, journalist and author of books on Jewish delis\, food trends\, and chronicler of immigrant foodways (and the Toronto born child of that first wave of Montreal Jews) as well as The Depanneur’s owner Len Senater as they discuss this community’s desire to recreate the taste of a home so close\, and yet so far.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nA selection of Jewish Deli classics – beet borscht with a hot potato\, sour cream & dill; the holy trinity of bar mitzvah catering: egg salad\, tuna salad & chopped liver (or amazing vegan versions of these dishes. really.)\, a kosher pickle\, and your choice of fresh light rye\, challah\, bagel or GF matzoh. Montreal-style sweet cheese bageleh for dessert.\n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—–\nDoors open at 6pm\, dinner/talk/activities starts at 7pm promptly\, so please try and arrive by 6:30.\n$25 (+HST) — includes dinner\, and coffee or tea \nBOOK NOW\n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-david-sax/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_855626341296586.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180206T180000
DTEND;TZID=America/New_York:20180206T210000
DTSTAMP:20260419T235709
CREATED:20171219T200951Z
LAST-MODIFIED:20180130T014938Z
UID:48277-1517940000-1517950800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Claire M. Tallarico & Tonia Di Risio
DESCRIPTION:Food + art = magic.\nThat is the core idea behind Alchemy\, an international artist residency held in Prince Edward County\, that brings together 12 artists for 12 days to explore the synergy between artistic and culinary practices in a community setting. Led by founder Claire M. Tallarico and Tonia Di Risio\, the collaborations\, conversations and connections that emerge can be profound. Claire & Tonia will be talking about how food sharing and art making can be a powerful vehicle for community building. \nAlchemy explores the relationships between artistic practice and the growing\, cooking and sharing of locally cultivated food in a community setting. Originally founded at Artscape Gibraltar Point on Toronto Island\, Alchemy is now held each summer in Prince Edward County.\nmakealchemy.com | IG @alchemy_artist_residency \n—–\nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nThis month’s Table Talk will be a little different than usual; in the spirit of Alchemy’s interactive culinary practice\, we will be serving this as a family-style dinner party. There will be soup for when people arrive (we ask that you try and be there by 6:30pm)\, and the dinner will be served at 7pm at 3 tables of 8 people\, with a guest Alchemist/facilitator at each table guiding the conversations. \nCeleriac\, Leek & Potato Vichyssoise with toasted hazelnuts (#vegan) \nCreamy yellow corn mamaliga (soft polenta\, Romanian-style)\, served with roasted vegetable ratatouille (#vegan).\nSour cream\, feta cheese and mititei (small\, skinless Romanian sausages) will be served optionally alongside\, as well as cucumber and dill salad. \nAn Alchemy-inspired dessert will be prepared by Claire and Tonia and shared with the tables\, along with tea or coffee. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—–\nDoors open at 6pm\, dinner/talk/activities starts at 7pm promptly\, so please try and arrive by 6:30.\n$25 (+HST) — includes dinner \nBOOK NOW \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nFind out more about Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-claire-m-tallarico-tonia-di-risio/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/claire-and-tonia-crop.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171205T180000
DTEND;TZID=America/New_York:20171205T210000
DTSTAMP:20260419T235709
CREATED:20171107T020608Z
LAST-MODIFIED:20171121T222436Z
UID:46427-1512496800-1512507600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Paul DeCampo
DESCRIPTION:Paul DeCampo\, Director of Slow Food Toronto\, will be talking about the principles at the heart of the Slow Food International movement\, a key force in the global transformation of attitudes towards local and sustainable agriculture. \nSlow Food began in Italy in 1986 to resist the opening of a McDonald’s in Rome. By 1989\, the founding manifesto of the international Slow Food movement was signed by delegates from 15 countries. The Slow Food organisation has since expanded to include over 100\,000 members with branches in over 150 countries and 35\,000 members. \nAs a food activist\, educator and marketer\, Paul has worked to inspire a discussion of how we define high quality agriculture. Slow Food has been central to this effort\, with its intersection of defending cultural traditions\, sustainability and social justice.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \n \nI’ll be making a locally-sourced\, organic\, seasonal\, scratch-made Slow Food-inspired menu — in December in Ontario! — starting with a Carrot & Squash Soup with Evelyn’s Red Fife Crackers\, followed by Kapusta\, a Polish sauerkraut (homemade!) and mushroom stew\, served with potatoes\, beet salad\, and an optional garnish of locally-made sausage\, with some fab Ontario sourdough from my neighbours at Prairie Boy Bakery. Finish with market fruit pies baked in the wood ovens of Dufferin Grove Park. \n#vegetarian\, #vegan and/or #glutenfree options will be available. \n—–\nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-paul-decampo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_185124475398359.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171107T180000
DTEND;TZID=America/New_York:20171107T210000
DTSTAMP:20260419T235709
CREATED:20171009T233951Z
LAST-MODIFIED:20171024T000525Z
UID:45466-1510077600-1510088400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: David B. Goldstein
DESCRIPTION:Shakespeare for Foodies!\nShakespeare teaches us about good and evil\, the power of language\, the nature of love — but can he teach us how to eat? Shakespeare is not usually thought of as a fount of culinary information\, but in fact his plays shed light not only on attitudes toward food in Renaissance England\, but on many of the most pressing issues in our own relationships to food\, including food ethics and security\, vegetarianism\, locavorism\, and the meaning of hospitality. \nDavid Goldstein is a critic\, poet\, food writer\, and Associate Professor at York University in Toronto. His scholarly book\, Eating and Ethics in Shakespeare’s England\, shared the Shakespeare’s Globe Book Award. He’s also co-edited two essay collections\, Culinary Shakespeare and Shakespeare and Hospitality\, and written two books of poetry. A former food magazine editor and restaurant critic\, he loves to think about how old books can help us think about food in new ways. \n—–\nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nA foray into Elizabethan recipes\, this one based on one from “The English Huswife” (1596) is typical of dishes of the period\, combining meat with fruit and aromatic spices like cinnamon\, mace and rosewater: Chicken & Prune Tudor Pie (also available #vegan with root veg)\, with a Winter Salad of savoy cabbage\, beets\, olives\, lemons and a raisin & caper vinaigrette\, and Baked Apples with cinnamon “stems” from “Shakespeare’s Kitchen” (2003) by Francine Segan. \n—–\nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-david-b-goldstein/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1750725088333072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171003T180000
DTEND;TZID=America/Halifax:20171003T210000
DTSTAMP:20260419T235709
CREATED:20170918T224853Z
LAST-MODIFIED:20170926T010239Z
UID:44802-1507053600-1507064400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Corry Ouellette & Cookie Roscoe
DESCRIPTION:Over the last decade\, farmers’ markets have become a vibrant and dynamic part of Toronto’s food landscape\, and this is in part thanks to the hard work of these two fabulous ladies. \nFor nearly 10 years\, veteran market managers Corry Ouellette & Cookie Roscoe have been working behind the scenes at some of Toronto’s best markets\, including Sorauren Farmers’ Market and The Stop’s farmers’ market at Wychwood Barns. Join us for a fun\, candid look into the many joys\, challenges and rewards of running a farmers’ market.\n—– \nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. Menu will feature produce from the Sorauren Farmers Market. \nWith all of the spectacular fall harvest to choose from\, how about a glorious Shepherd’s Pie\, full of ground beef and market veggies and topped with a buttery potato and mixed root veg mash baked to golden\, crispy perfection! Served with tomato relish and a fresh salad of mixed market greens. \n#vegetarian\, #vegan and/or #glutenfree options will be available.\n—– \nFresh seasonal fruit pie\, baked by Leslie Lindsay in the wood ovens at Dufferin Grove Park will be available for dessert. $5\nAdd vanilla ice cream +$2 \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-corry-ouellette-cookie-roscoe/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/Screen-Shot-2017-09-23-at-3.21.22-PM.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR