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DTSTART;TZID=America/New_York:20180121T183000
DTEND;TZID=America/New_York:20180121T213000
DTSTAMP:20260501T143854
CREATED:20171219T042033Z
LAST-MODIFIED:20171220T140757Z
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SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:This class is SOLD OUT\n2nd Night Added — Monday\, January 22\nThis fun\, hands-on workshop\, veteran professional Chef Amira Eskenazi will help you develop the fundamental knife skills that will make all your cooking quicker\, easier and safer. \nChef Amira will lead participants through a recipe for a delicious classic chicken stew\, while making a versatile chicken stock from all the leftovers and off-cuts. While the stew simmers\, you’ll practice your new knife skills preparing a refreshing Mediterranean salad. \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and purchasing. If you have knives of your own\, feel free to bring them you as there will be a hand-on sharpening demonstration as well. \nFrom here you will dive into fundamental knife techniques\, like how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill. The class will also cover slicing\, chopping and basic vegetable cuts like macedoine\, julienne\, and brunoises. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for segmenting citrus and strawberry garnishes.\n—– \n$60 +HST \n—–\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe. Her passion\, expertise and enthusiasm are a great combination and assure guests have an enjoyable and educational experience. VALIS foodcraft \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-knife-skills-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_153219045308954.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180120T193000
DTEND;TZID=America/New_York:20180120T223000
DTSTAMP:20260501T143854
CREATED:20171219T042031Z
LAST-MODIFIED:20171222T221831Z
UID:47920-1516476600-1516487400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Persian Table by Sonbol Zand & Shirin Tavasoli
DESCRIPTION:Iran is home to one of the world’s oldest culinary traditions and has had a profound influence on cuisines from the Middle East to India. Discover the unique flavours of traditional Iranian home-cooking with this elegant selection of authentic dishes made by a passionate Persian cook. \n—–\nDoogh\nA savoury yogurt drink infused with dried herbs that complements the flavours of the meal. \nBademjoon Kebab\nEggplant stuffed with walnuts\, pomegranate paste and herbs topped with pomegranate syrup and served with Persian bread. \nKoofte Ghelgheli\nLamb meatballs with pistachios\, glazed with pomegranate sauce and garnished with fresh pomegranate seeds\n–\nBaghali Polo\nA complex pilaf of fine basmati rice\, green fava beans\, fresh dill topped with pieces of tender beef braised in tomato sauce with turmeric & saffron. Served with exquisite shards of Tahdig\, the crispy golden crust from the bottom of rice pot\, and Torshi\, classic Persian pickles\, a combination of pickled eggplant\, carrots\, garlic and other vegetables. \nSalad Shirazi\nCrisp and refreshing salad of cucumbers\, tomato\, onion and dried mint with a lemon and olive oil dressing\, the perfect complement to the rich rice and meat.\n–\nSholeh Zard\nSaffron rice pudding scented with rosewater and cardamom\, topped with pistachios\, almonds and cinnamon.\n—– \n$50 +HST \n—–\nSonbol Zand’s passion for cooking has become a favorite hobby\, a sanctuary after long hours at work as an IT manager. It has has led her to courses at George Brown College and in Bordeaux\, France. Growing up in an Iranian home\, Persian dishes are among her favorite to prepare and share with others. \nShirin Tavasoli has many years experience cooking homemade Persian foods. She loves cooking her grandmother’s and mother’s recipes\, and sharing the unique taste of Persian cuisine. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-the-persian-table-by-sonbol-zand-shirin-tavasoli/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_1108033469333044.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180107T190000
DTEND;TZID=America/New_York:20180107T220000
DTSTAMP:20260501T143854
CREATED:20171220T135840Z
LAST-MODIFIED:20171220T140415Z
UID:48336-1515351600-1515362400@dev.thedepanneur.ca
SUMMARY:Nurture x Artery Harvest Table Dinner
DESCRIPTION:You’re feeling isolated and in need of a community who understands the particular ups and downs of being an entrepreneur\, leader or creative artist. \nYou want to find kindred creatives to learn from\, collaborate with and be inspired by. Since the most fruitful and sincere connections are often built around the dinner table\, we have cooked up a space for you to show up and be fed both in spirit and in body. \nEach month\, Nurture offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. \nIncludes:\nWelcome cocktail\nThree course dinner inspired by the spirit of Artery\nCreative presentation by Artery Co-founder\, Salimah Ebrahim\, and special musical guests.\nCommunity and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nWhat to expect\nThis showcase will be a collaborative and creative interpretation of the spirit of Artery itself\, through food\, discussion and a surprise guest musical performance. \nI got really intentional when designing what I want the Nurture Harvest Table Dinners to be (creatives up to cool things around beautiful tables laden with delicious food and inspiring real talk). \nI also love an idea I read recently (attributed to Steve Jobs) that creating something tasteful and resonant is actually about ‘saying no to 1000 things.’ \nSo\, for these dinners\, here’s a few things I am saying no to\, to make room for what truly connects:\n– No to guests practicing elevator pitches. Yes to practicing eye contact.\n– No to networking. Yes to connecting and getting inspired to collaborate.\n– No to passing out business cards. Yes to passing the butter.\n– No to pretending everything looks as good as it does on this night (and it looks stunning). Yes to being honest about the work\, personal development and bravery in the face of the uncomfortable that goes into our creative projects. \nIf these NOs make you say “heck\, YES. Finally. An evening where I don’t have to hide behind a veneer of having it all together\, but get to show up as myself and gather with others who are also invested in the same.”\, these dinners are for you. \nWhy is this happening?\nA lot of creative people and entrepreneurs tend to work in isolation – I love the magic; the solidarity; the collaborative cross-pollination that happens when we join together in community over a shared family-style meal. The connections remain and often blossom into collaborations or supportive community outside of the event. Providing a safe and inspiring space to have the kinds of conversations about what it’s REALLY like to be a leader/entrepreneur/creative\, underneath the masks\, is so important. \n$79 \nTICKETS
URL:https://dev.thedepanneur.ca/event/nurture-x-artery-harvest-table-dinner/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Pop Up
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171226T100000
DTEND;TZID=America/New_York:20171226T170000
DTSTAMP:20260501T143854
CREATED:20171120T204710Z
LAST-MODIFIED:20171120T211226Z
UID:47255-1514282400-1514307600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Boxing Day Bread Making Workshop!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$125 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-leo-baduria-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_381644062269552.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20171218T080000
DTEND;TZID=America/Toronto:20171218T170000
DTSTAMP:20260501T143854
CREATED:20171219T175400Z
LAST-MODIFIED:20171227T033444Z
UID:48173-1513584000-1513616400@dev.thedepanneur.ca
SUMMARY:CLOSED FOR HOLIDAYS
DESCRIPTION:The Dep is taking a break!\nThe Dep will be CLOSED from December 17 – January 18\nBRUNCH will be OPEN every SAT & SUN throughout the holidays\,\nexcept for Sunday\, Dec 24. \nHoliday Hours & 2018 Schedule Changes\nWe’re going to be changing up a few things in the New Year!\nFIND OUT MORE
URL:https://dev.thedepanneur.ca/event/closed-for-holidays-2/2017-12-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/07/hammock.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171217T183000
DTEND;TZID=America/New_York:20171217T213000
DTSTAMP:20260501T143854
CREATED:20171113T225846Z
LAST-MODIFIED:20181022T230721Z
UID:47018-1513535400-1513546200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Holiday Chocolates & Truffles by Emily Zimmerman
DESCRIPTION:Just in time for the holidays\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of fabulous sweets of your own. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” made with cornflakes. All recipes are #vegan and #glutenfree \n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \n—– \nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-holiday-chocolates-truffles-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_965603286910686.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171214T180000
DTEND;TZID=America/New_York:20171214T190000
DTSTAMP:20260501T143854
CREATED:20171211T205659Z
LAST-MODIFIED:20171211T221049Z
UID:47775-1513274400-1513278000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — December 14
DESCRIPTION:Majaddarat Bulgur مجدرة برغل\n				\n			\n				\n			\n				\n				Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Sfouf  صفوف\n				\n		\n\nOur last Newcomer Kitchen meal of 2017!\n[beef] Mosakett Batinjan bil Lahmeh (مسقعة باذنجان بالحمة)\nEggplants and tomatoes are at the heart of many wonderful Levantine dishes. This dish\, a flavourful eggplant stew with green peppers\, chickpeas and beef meatballs is a relative of Greek Moussaka or Lebanese Maghmour. \n[vegetarian] Mosakett Batinjan ( مسقعة الباذنجان )\nThe vegetarian version of this dish is equally popular throughout Syria and Lebanon. \nBoth are served with Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix\, and the finished dish topped with the fried onions. \nKhyar belaban خيار بلبن\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nSfouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-14-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_155216075099575.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171211T183000
DTEND;TZID=America/New_York:20171211T210000
DTSTAMP:20260501T143854
CREATED:20171106T222722Z
LAST-MODIFIED:20171211T201420Z
UID:46339-1513017000-1513026000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fabulous Holiday Preserves by Camilla Wynne
DESCRIPTION:It’s time to get into that holiday spirit! Come learn to make jams and marmalades redolent of the season to give as gifts or to grace your holiday table. \nIn this workshop master preserver Camilla Wynne will cover the basics of canning jam and marmalade\, from selecting your produce to proper sterilization\, the pectin question\, and sampling some different styles and flavours. \nRecipes covered in this class include Christmas Clementine Marmalade is made with whole mandarins or clementines\, brown sugar\, spices and rum\, and a versatile\, customizable Holiday Cranberry Jam enhanced with orange\, spices and port that pairs beautifully with cheese\, turkey\, or as a filling for cookies \nYou will leave with a jar of each preserve\, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to:\n– prepare pectin-free jams that taste like real fruit\n– prepare canned fruits to save the bounty of fall for winter\n– modify the sugar or sweeteners in any recipe\n– safely eliminate steps from the traditional canning process\n– create recipes for jams & canned fruits according to your tastes\, whims & imagination \n—–\n$50 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-fabulous-holiday-preserves-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_286791115173198.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171210T183000
DTEND;TZID=America/New_York:20171210T213000
DTSTAMP:20260501T143854
CREATED:20171113T234031Z
LAST-MODIFIED:20171113T234359Z
UID:47031-1512930600-1512941400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons II by Justine Lam
DESCRIPTION:Elegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them! \nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home. \n—–\n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_819164108255519.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171208T180000
DTEND;TZID=America/New_York:20171208T210000
DTSTAMP:20260501T143854
CREATED:20171113T185532Z
LAST-MODIFIED:20171121T161424Z
UID:46990-1512756000-1512766800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Thai Sai Ua "Falafels" by Jannell Lo
DESCRIPTION:Bringing back recipes after traveling in Asia for 8 months\, Jannell Lo combines her culinary school and industry training with her experiences to bring you this vegetarian friendly take on sort-of-Vietnamese-but-also-a-bit-Thai rice bowls. She draws influence from com tam\, a simple and delicious bowl of broken rice popular in the South of Vietnam\, as well as Sai Ua\, a Northern Thai sausage packed with punches of flavour. \n—–\nSai Ua Falafels (*veg/vegan/gf friendly)\nBased on the northern thai sausage\, these falafels are spiced with lemongrass\, kaffir lime leaves\, galangal and chilies. Served on top of rice with fresh herbs and a variety of fresh and pickled vegetables. Choice of a Thai style coconut milk dressing*\, or nuoc cham\, a Vietnamese lime and fish sauce combo.\n$12\n+ $2 – crispy fried organic egg \nCoconut Chia Pudding\nWith pandan infused coconut milk\, toasted coconut flakes\, and seasonal fruit.\n$4 \n—–\nJannell Lo is a French trained chef passionate about Southeast Asian flavours. She loves bringing people together in intimate settings and fuelling them with exciting\, vibrant food. She gained her experience traveling and working abroad\, from Montreal to Hong Kong\, bringing home recipes that she learned from mothers and fathers around the world. You can find more of her stories and recipes on her blog\, My BF is GF \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-thai-sai-ua-falafels-by-jannell-lo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_534785543547341.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171207T180000
DTEND;TZID=America/New_York:20171207T190000
DTSTAMP:20260501T143854
CREATED:20171204T173412Z
LAST-MODIFIED:20171204T174436Z
UID:47638-1512669600-1512673200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — December 7
DESCRIPTION:Fatayer Jibneh فطاير جبنة\n				\n			\n				\n			\n				\n				Baba Ganoush\n				\n			\n				\n			\n				\n				Lazakiat لزاقيات\n				\n		\n\n[chicken] Molokhia ملوخية‎‎\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians. \nThe leaves can be found fresh (only rarely in Toronto)\, frozen\, dried or powdered. For the Syrian version of this dish\, dried whole leaves are preferred for the best flavour; they are cooked with garlic\, coriander and lemon. The cooked greens are topped with shredded chicken that has been poached separately in a broth with onion and spices\, and served alongside basmati rice. \n[vegetarian] Molokhia ملوخية‎‎\nThe same dish\, but without chicken\, instead served with a savoury haloumi & mozzarella cheese fatayer (pastry). \nBaba Ganouj\nOne of the most famous and popular Middle Eastern mezze dips; smoky eggplant dip with yogurt\, tahini & garlic. The Syrian version is often beautifully garnished with pomegranate molasses\, pomegranate seeds and parsley. Served with fresh pita bread \nLazakiat لزاقيات\nProbably my all-time favourite Syrian dish I’ve discovered through Newcomer Kitchen. A spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_173588676565450.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171205T180000
DTEND;TZID=America/New_York:20171205T210000
DTSTAMP:20260501T143854
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:20171204T183000
DTEND;TZID=America/New_York:20171204T213000
DTSTAMP:20260501T143854
CREATED:20171106T222720Z
LAST-MODIFIED:20171113T234509Z
UID:46337-1512412200-1512423000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam
DESCRIPTION:2nd Night Added — Sunday\, December 10\nElegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them! \nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home. \n—–\n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_163566594232901.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171203T190000
DTEND;TZID=America/New_York:20171203T220000
DTSTAMP:20260501T143854
CREATED:20171120T204706Z
LAST-MODIFIED:20171120T211212Z
UID:47252-1512327600-1512338400@dev.thedepanneur.ca
SUMMARY:Nurture x Holiday Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience for like-minded creatives and entrepreneurs (and those that love to support them). Part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. Hosted at The Depanneur – “A place where interesting food things happen.” \nDecember’s Harvest Table Dinner is a culinary celebration of all things ‘Holiday’. A chance to gather with inspiring creatives and connect\, nourish and receive this festive season. \n  \nIncludes: \nWelcome cocktail\n Three course Holiday dinner\n Drinks\n Creative presentation on Self Care & Creativity by Nurture founder\, Sonja Seiler.\n Community and connection with people who have your back. \nSeats are limited. Allergies and food sensitivities wholeheartedly embraced with advance notice \nTICKETS via Eventbrite \n  \nAbout Nurture: \nNurture creates and inspires authentic\, compassion-based experiences and creative community through retreats\, catering and Harvest Table Dinners – a safe space to show up exactly as one is. \nWhen you start off as an entrepreneur\, you are sold the “latte and laptop in my pajamas” fairy tale. \nThe reality is that starting your business is a mirror that brings up all your insecurities and shadow spots around issues of worth\, integrity\, communication\, and self care. \nThere are very few spaces that allow a conversation about how it feels when being an entrepreneur gets hard\, because there is this notion that we need to present an “everything’s wonderful here” face to society. The industry is lacking in safe spaces for entrepreneurs to gather in community to talk about the intersections of their lives and businesses in an honest\, vulnerable\, supportive way. \nMultiple offerings promise “Better Business Alignment” or “Self Care Retreats” but they claim the answer is in the offering. At Nurture\, the offering is a safe space where you can creatively dialogue with the questions and the answers that are always and already IN YOU. \nDoing so in community with like-minded entrepreneurs forges real\, honest connection and includes a ripple effect of cross-collaboration and new projects by retreat and Harvest Table Dinner attendees and Nurture alumni. \n  \nAbout our host\, The Depanneur: \nFounded in 2011 by Len Senater\, The Dep is an ongoing\, evolving experiment\, prototype and proof-of-concept exploring food’s role in building community\, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers\, creators and consumers can connect and explore new food ideas in a fun\, informal setting. It’s “a place where interesting food things happen.” \nWe’re all so looking forward to feeding you\, body & spirit!
URL:https://dev.thedepanneur.ca/event/nurture-x-holiday-harvest-table-dinner/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Pop Up
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GEO:43.6527741;-79.4293691
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Depanneur 1033 College Street Toronto ON M6H 1A8 Canada;X-APPLE-RADIUS=500;X-TITLE=1033 College Street:geo:-79.4293691,43.6527741
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171201T180000
DTEND;TZID=America/New_York:20171201T210000
DTSTAMP:20260501T143854
CREATED:20171113T224551Z
LAST-MODIFIED:20171202T011503Z
UID:47016-1512151200-1512162000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tuscan Chicken Penne by Avery Billy
DESCRIPTION:Cold winter weather calls for warm\, delicious comfort food\, and Chef Avery Billy does not disappoint with this hearty pasta dinner inspired by the robust flavours of Tuscany. \nBruschetta\nA classic Italian antipasto of grilled bread topped with roasted garlic\, chopped tomatoes\, onions\, and basil\, drizzled with olive oil and a balsamic vinegar reduction\n$4 \nTomato Brodo\nItalian-style chunky tomato broth with fresh baked croutons\n$4 \nCreamy Tuscan Penne\nShort pasta with sun-dried tomatoes and spinach in a creamy garlic bachamel topped with parmesan.\n$10\nAdd roasted boneless seasoned chicken thigh\n+$4 \nTiramisu Cheesecake\nCapuccino cheesecake with delicate lady fingers\, dusted with cocoa powder and drizzled with Amaretto syrup\n$5 \nPrix Fixe Menu\nBruschetta + Soup + Penne + Tiramisu [vegetarian]\n-or-\nChoice of Bruschetta -or- Soup + Penne + Chicken + Tiramisu\n$22 \n—–\nAvery Billy — AKA Chef Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for Italian and Asian cuisines. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tuscan-chicken-penne-by-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_292902821201979.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171130T180000
DTEND;TZID=America/New_York:20171130T190000
DTSTAMP:20260501T143854
CREATED:20171127T160125Z
LAST-MODIFIED:20171127T161049Z
UID:47466-1512064800-1512068400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 30
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Saltet Sabanek سلطة سبانخ\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\n[beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. \nServed with Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \nSaltet Sabanek سلطة سبانخ\nFresh spinach with red onion and tomato\, with a\, olive oil vinaigrette with garlic\, sumac\, pomegranate molasses and mint. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_2032718967010345.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171128T183000
DTEND;TZID=America/New_York:20171128T210000
DTSTAMP:20260501T143854
CREATED:20171107T020849Z
LAST-MODIFIED:20171107T033343Z
UID:46430-1511893800-1511902800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch II by Leo Baduria
DESCRIPTION:2nd Night Added!\nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home. \n$50 +HST\n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-ii-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_286650831855246.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171127T183000
DTEND;TZID=America/New_York:20171127T213000
DTSTAMP:20260501T143854
CREATED:20171106T191750Z
LAST-MODIFIED:20171107T041220Z
UID:46311-1511807400-1511818200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Making Sausage by Amber Farrell
DESCRIPTION:Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage: a sweet maple garlic sausage\, a smokey Mexican-style chorizo with smoked paprika\, oregano\, cumin\, cinnamon\, and a classic Polish-style sausage with pink salt and marjoram. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat rations\, how to preparing casings and stuffing tools & techinques. There will be a chance to taste all the sausages in class\, along with some fabulous homemade condiments\, and there will an extra sausage or two for everyone to take home. \n$50 +HST \n—–\nAmber Farrell is Chef at Pollyanna\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-making-sausage-by-amber-farrell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1760475344259319.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171126T183000
DTEND;TZID=America/New_York:20171126T210000
DTSTAMP:20260501T143854
CREATED:20171106T222718Z
LAST-MODIFIED:20171107T021830Z
UID:46335-1511721000-1511730000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:This class sold out in record time!\nWe’ve added a 2nd night on Tuesday\, Nov. 28\nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home. \n$50 +HST \n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_834435486764898.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171125T193000
DTEND;TZID=America/New_York:20171125T223000
DTSTAMP:20260501T143854
CREATED:20171023T214943Z
LAST-MODIFIED:20171023T224128Z
UID:45951-1511638200-1511649000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Heart of the Punjab by Inder Preet Singh
DESCRIPTION:Inder Preet Singh loves cooking real Indian food. This menu features different rustic\, home-style\, Indian comfort-food dishes that showcase both the complex flavours of his mother’s Punjabi cuisine\, as well as those from his hometown of Hyderabad\, a region in South-Central India known for its unique blend of the Islamic and Hindu cultures. Join us for a taste of true Indian home cooking that goes beyond the generic\, simplified dishes often found in many Indian restaurants.\n— \nJhinga Masala\nA starter of shrimps cooked in a vibrant ginger and garlic Punjabi masala\, served with flatbread to soak up all the amazing flavours. \nTariwala Gosht\nLarge bone-in chunks of goat or mutton\, slowly simmered in an onion-tomato based gravy. A quintessential Sunday afternoon meal in many Punjabi homes (especially prior to the widespread introduction of broiler chickens)\, it remains a favourite at many popular roadside dhabbas (food stalls). ‘Tari’ stands for ‘gravy’ in Punjabi and Hindi\, and the deeply flavourful sauce is as much the star as the tender meat itself. \nChilli Paneer\nNo Punjabi house party is complete without this. A relatively recent creation\, this dish’s supposed Chinese influences (it has a dash of soy sauce) was thought to add a fancy touch to meals when guests came over. Morsels of pressed cottage cheese sautéed with cubes of onions\, tomatoes and green peppers and warm garam masala. \nThe two main dishes are accompanied by Jeera Rice\, (steamed rice with cumin seeds)\, warm flatbread\, a fresh Kachumber salad of tomatoes\, cucumbers and onions\, and a homemade mango-garlic Indian pickle. \nSeviyan Kheer\nA classic Indian dessert made from delicate vermicelli simmered in sweetened milk and cream\, garnished with almonds\, cashews and raisins. Rarely available commercially\, but almost always a part of an Indian home-feast\, this dish is also commonly prepared in abundance after Ramadan and shared with community.\n—– \n$50 +HST \n—–\nInder has been working in marketing in the telecom industry in Toronto for the past 2 years. Cooking is his his happy place\, connecting him to both the Punjabi cuisine his mother taught him\, as well as the food of his hometown of Hyderabad. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-heart-of-the-punjab-by-inder-preet-singh/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_155221298413297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171124T180000
DTEND;TZID=America/New_York:20171124T210000
DTSTAMP:20260501T143854
CREATED:20171030T231056Z
LAST-MODIFIED:20171030T231306Z
UID:46180-1511546400-1511557200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tastes of the Congo by Chef Momo
DESCRIPTION:Chef Momo is back at The Dep after her wildly successful debut\, with another fabulous menu of delicious Congolese specialities. \nGumbo: A spicy stew home-style stew of beef\, okra and carrots\, served with golden rice. Gumbo is the Congolese name for okra\, and it is African dishes like this that are the roots of the Cajun and Creole gumbos of the American South. #GF\n$12 \nMbweni: a beautiful composed plate of black eyed peas\, colourful peppers\, and sautéed onions & leeks that is very popular in both Congo and Angola. #vegan #GF\n$9 Add golden rice +$2 \nTangawisi: a popular beverage in Congo made with pineapple\, ginger and mint\n$3 \nMikate: Congolese sweet banana doughnuts\n$3 \n—–\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tastes-of-the-congo-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_144535506167335.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171123T180000
DTEND;TZID=America/New_York:20171123T190000
DTSTAMP:20260501T143854
CREATED:20171120T190321Z
LAST-MODIFIED:20171120T211030Z
UID:47233-1511460000-1511463600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 23
DESCRIPTION:Hummus (مسبحة)\n				\n			\n				\n			\n				\n				Kibbeh bel Senia (كبة بالصينية)\n				\n			\n				\n			\n				\n				Baklava (بقلاوة)\n				\n		\n\n[beef] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe shorbat comes with a side of creamy chickpea & tahini hummus\, with pickles & flatbread\, as well as wedge of Kibbeh bel Senia (كبة بالصينية)\, a delicious vegetarian kibbeh made from seasoned bulgur wheat stuffed with a combination of walnuts\, mushrooms\, onions and pomegranate seeds\, garnished with nuts\, and baked in a tray. \nBaklava بقلاوة\nOne of the countless delicious baklava recipes found in the Eastern Mediterranean\, this features flaky\, buttery phyllo pastry with walnuts and pecans\, along with a delicate orange blossom-scented syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_552215935111229.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171122T180000
DTEND;TZID=America/New_York:20171122T210000
DTSTAMP:20260501T143854
CREATED:20171120T210107Z
LAST-MODIFIED:20171120T224825Z
UID:47260-1511373600-1511384400@dev.thedepanneur.ca
SUMMARY:Colombian Ajiaco with Cookie Martinez
DESCRIPTION:As many of you know my  Insect Dinner didn’t happen\, because tix sales were to low. To make it up for the cancellation\, I will be doing a small drop – in Dinner featuring my famous Ajiaco (Colombia Soup)
URL:https://dev.thedepanneur.ca/event/ajiaco-at-the-depanneur/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1945899522336817.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171120T183000
DTEND;TZID=America/New_York:20171120T210000
DTSTAMP:20260501T143854
CREATED:20171016T214217Z
LAST-MODIFIED:20171113T154727Z
UID:45684-1511202600-1511211600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Home-made Sauerkraut by Leor Israelski
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You’ll go home with an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n$50 +HST \n—–\nLeor Israelski began fermenting cabbage three years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-home-made-sauerkraut-by-leor-israelski-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_549000752158526.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171118T193000
DTEND;TZID=America/New_York:20171118T223000
DTSTAMP:20260501T143854
CREATED:20171016T232652Z
LAST-MODIFIED:20171108T225217Z
UID:45712-1511033400-1511044200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gasthaus - Menu Alsace by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nOberkutzenhausen\, Souffelweyersheim\, Voegtlinshoffen\, Schwindratzheim — not names that just slide off the tongue. These are the names of villages of Alsace\, one of the most charming areas in France. Situated adjacent to Germany\, the region of Alsace has had a history of turmoil and conflict as is often the case along borders. But delicious food knows few boundaries\, so German flavours and ingredients — beer\, cabbage\, pork\, buttery cookies — all feature prominently in this now-tranquil and pleasant countryside of improuncable names\, savoury food and cozy\, colourful houses.\n—– \nFlammekueche\nFlammekueche is a famous thin crust savoury tart topped with lardons\, caramelized onions and sour cream (in place of the more traditional (but-unavailable-in-Canada) Bibeleskäs\, a local soft\, white cheese). Flammekueche was traditionally baked on countryside farms and became more widely popular in the 60s. \nSoupe Paysanne à la Bière\nBeer has been a popular beverage in Alsace since the Middle Ages; today Alsacian breweries provide more than half of all French beer. This very ancient recipe makes a light and creamy soup with a hint of warm aromatic spices and topped with crunchy slices of gingerbread. \nChoucroute Garnie à l’Alsacienne\nFermented sauerkraut is the iconic (and healthy!) way to preserve and serve cabbage in countries across Eastern Europe. “Garnish” it with plenty of pork in all it’s delicous variety: smoked ham\, pork belly\, hocks\, sausages\, plus some potatoes and a selection of mustards\, and you get your classic choucroute. \nSpiced Cider Granita\nA delicate palate cleanser\, a kind of sorbet of spiced apple cider. \nAssortment of Alsatian cookies\nAlsace is renowned for its tradition of little cookies\, especially popular around holidays. So we end this dinner with a delightful assortment: Linzertorte\, Spritzbredle\, Spitzbuebe\, Bredele… Lots of butter\, marmalade\, cinnamon\, poppy seeds\, and almonds. Smells like Christmas!\n—– \n$50 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry/Chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine : supper club at The Depanneur\, events in the city\, gourmet private and corporate catering… You can find her with her company My Creme Caramel Catering these next weeks as food vendor at events like the ROM Friday Night Live or the Foodie Holiday Market… \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-gasthaus-menu-alsace-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_125143274782968.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20171118T100000
DTEND;TZID=America/Toronto:20171118T143000
DTSTAMP:20260501T143854
CREATED:20171112T172955Z
LAST-MODIFIED:20190226T030928Z
UID:46747-1510999200-1511015400@dev.thedepanneur.ca
SUMMARY:MAZEH: Levantine Brunch
DESCRIPTION:Interested in booking a table for Mazeh Brunch?\nBook 1 day in advance by email at info@mazehcatering.com\nBookings for groups of 6+ only\nMaximum 15 minute hold of the table \n________________________________________________________________ \nWe’re thrilled to announce the exciting\nNEW menu for Mazeh brunch at The Dep!\nLed by Chef Mary Freij and Shahedeh Dehghani\, Mazeh brings the flavours of the Levant — the Eastern Mediterranean — to Toronto. It’s a unique blend of classic Middle Eastern breakfast favourites and whole-food\, clean eating. \nThink: free-run eggs\, fresh pita\, creamy labneh\, aromatic herbs\, tangy pomegranate\, fragrant spices\, along with healthy details like olive oil\, no white sugar and plenty of vegetarian & vegan options. \n\n		\n		\n			\n				\n			\n				\n				Foule with crispy egg\n				\n			\n				\n			\n				\n				Breakfast Shwarma\n				\n			\n				\n			\n				\n				Big Lebanese Brunch\n				\n		\n\n\n \n\nMazeh  |  Sat & Sun  |  10am-2:30pm  |  No Reservations  |  Cash/Credit\non Instagram  |  Facebook
URL:https://dev.thedepanneur.ca/event/mazeh-levantine-brunch/2017-11-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/mazeh-header.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171117T180000
DTEND;TZID=America/New_York:20171117T180000
DTSTAMP:20260501T143854
CREATED:20171023T214916Z
LAST-MODIFIED:20171023T224153Z
UID:45949-1510941600-1510941600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: A Visit to Southern India by Mary Freij
DESCRIPTION:Mary Freij is a food entrepreneur who has travelled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full-time\, working as a cook and hosting pop-up food events. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and reimagined in creative ways.\n—– \nAloo Tikki\nIndian potato croquettes\, with creamy paneer cheese\, peppers\, fresh curry leaves\, and onions (2 pieces)\, with spicy herbed aioli on the side.\n6$ \nSouth Indian-style Eggplant Curry\nCooked in a tangy tamarind curry sauce with a touch of coconut milk and served with basmati rice #Vegan\n11$ \nAdd Madras Chicken Thigh\nMarinated in a blend of curry spices\, lemon\, curry leaves and cinnamon\n+ $4 \nPistachio-crusted cardamom cheesecake with date glaze\n6$\n—– \nA newcomer to Toronto\, Mary brings her knowledge in Middle eastern and South East Asian food to the table. She recently changed careers to fulfill her passion for cooking and currently works as a line cook. She is also the founder of Tastecapade\, a website dedicated to culinary experiences around the world and personally hosts culinary tours in Toronto.\n—– \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-a-visit-to-southern-india-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1850887585223533.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171116T180000
DTEND;TZID=America/New_York:20171116T180000
DTSTAMP:20260501T143854
CREATED:20171113T185529Z
LAST-MODIFIED:20171113T193039Z
UID:46988-1510855200-1510855200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 16
DESCRIPTION:Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n		\n\n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to have originated in Saudi Arabia\, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and also in Jordan\, Palestine and Southern Syria. \nThese dishes are usually made long-grain\, such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black (dried) lime\, cloves\, cardamom\, saffron\, cinnamon\, black pepper\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, cauliflower\, butter-fried nuts and hard-boiled eggs. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nPetit Fours\nPetit fours refer to a variety bite-sized cookies that are often served at the end of a large meal or with afternoon tea. Originally a French term (petit fours translate as “small oven” and\, comes from the small cakes or cookies that would be baked in the residual heat of the oven after the big breads or cakes were made). These small buttery cookies have become popular all around the Middle East are a popular snack\, especially around family gatherings and Ramadan. This recipe features a chocolate and vanilla marbled shortbread. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1751242121616332.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171113T183000
DTEND;TZID=America/New_York:20171113T213000
DTSTAMP:20260501T143854
CREATED:20171009T210607Z
LAST-MODIFIED:20171028T213923Z
UID:45425-1510597800-1510608600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jewish Deli Classics Go Vegan by Emily Zimmerman
DESCRIPTION:According to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, a traditional appetizings menu can be made into a delicious vegan feast. Come\, eat! \nJoin The Dep’s resident vegan maven\, Emily Zimmerman\, and learn how to turn homemade bread dough into bialys — old-school soft\, savoury sandwich rolls topped with poppy seeds and caramelized onion and garlic — to eat along with a rich schmear of quick cashew cream cheese. We’ll also make creamed eggplant “herring”\, using nori for that salty seafood flavour\, as well as an even-better-than-egg salad with tofu\, veggies\, and special salts and seasonings. \nAnd as a bonus\, we’ll make a celery seed and sweet cicely soda\, based on the unique Brooklyn beverage\, Dr. Brown’s Cel-Ray soda. It may not be unavailable on this side of the border\, but we’ll make a cordial that when mixed with seltzer\, tastes just like the real deal. \nParticipants will enjoy a delish “dairy platter” of our bagels\, with all the above toppings\, along with a cucumber salad\, and take home a portion of mock egg salad\, and celery soda syrup. \n$50+HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-jewish-deli-classics-go-vegan-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_129751314440409.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171112T183000
DTEND;TZID=America/New_York:20171112T213000
DTSTAMP:20260501T143854
CREATED:20171017T004516Z
LAST-MODIFIED:20171017T010333Z
UID:45731-1510511400-1510522200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies III by Maria Rozynska
DESCRIPTION:THIRD night added!\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-iii-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_157601528164211.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR