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DTSTART;TZID=America/New_York:20180214T193000
DTEND;TZID=America/New_York:20180214T223000
DTSTAMP:20260501T082852
CREATED:20180122T232214Z
LAST-MODIFIED:20190122T011230Z
UID:49441-1518636600-1518647400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: The Saint Valentine’s Day Massacre by Mikiki
DESCRIPTION:Break some rules (and maybe write a few new ones) with this gender/genre-fluid Valentine’s Day dinner and cabaret with the fabulous Mikiki. An eclectic tasting menu of creative/high-concept fusion dishes + a an intimate performance; Mikiki will be hosting the evening in full drag. An unforgettable dining experience for adventurous lovers\, fb’s\, friends or fools at heart. \n89 years ago in Chicago\, seven men were gunned down in a warehouse in Lincoln Park on Chicago’s North Side. We gather on this date to eat an exotic meal themed around initiation\, sacrifice\, and ritual. Not quite in honour of their loss of life but to think more of our own fragility and vulnerability and the necessity of human connection and physical touch. These are dishes that make me happy and excited to eat\, and even more so to share with you. \n—–\nGusenberg – the Love that dare not speak its name.\nBraised tongue Shiso leaf wrap \nGusenberg II – Czarnina\nA Polish sweet and sour soup made with duck meat and blood. \nKachellek – The Freudian Massokra\nA fiery charred okra salad with cracked nuts. \nHeyer – Black Mirror to my Pudding\nA traditional blood sausage from the British Isles that I grew up gorging on in Newfoundland as a child; with sake sauerkraut and a multi-floral gelée. \nSchwimmer – Lamb dressed as Mutton dressed as Lamb.\nHarissa oil poached aged-lamb with olives\, peas and a dark secret; served with pearl couscous. \nWeinshank – Blood Sacrifice on a Plane.\nPaper Plane cocktail with a twist! Whiskey\, aperol & amaro — not for the faint-hearted. Prove your love\, or opt out and drink while you watch fools fall in love. \nMay – Lovers on the Verge of a Nervous Breakup.\nA remix of the famous knock-out gazpacho scene from Almodóvar’s classic film. Featuring the flavours of Michoacan gazpacho (jicama\, mango\, pineapple\, chili and queso fresco)\, with a spicy chocolate ganache.\n—– \n$60 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \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-the-saint-valentines-day-massacre-by-mikiki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_141054853366731.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180214T180000
DTEND;TZID=America/New_York:20180214T190000
DTSTAMP:20260501T082852
CREATED:20180209T200314Z
LAST-MODIFIED:20180209T202625Z
UID:50368-1518631200-1518634800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 14\, 2018
DESCRIPTION:Foul moukala فول مقلّى\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n		\n\nA romantic choice from the ladies of Newcomer Kitchen especially for Valentine’s Day… For this very unique dish from Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly smoky\, spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with parsley and pine nuts\, and served over triangles of fresh flatbread. \n[vegetarian] Foul moukala فول مقلّى\nA delicious dish of fresh broad beans sauteed in olive oil with garlic and coriander (and a touch of sugar\, which helps preserve the lovely pale green colour of the beans)\, with colourful radishes & pickles\, and fresh flatbread. \nKobez bil foron خبز بالفرن\nSomewhere between pita and focaccia\, this thin\, homemade flatbread is perfect for mopping up delicious sauces. \nSalateh Naameh سلطة ناعمة\nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nAsawar El Sit (سوار الست)\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-feb-14-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_1760634937335662.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180213T183000
DTEND;TZID=America/New_York:20180213T213000
DTSTAMP:20260501T082852
CREATED:20180103T221844Z
LAST-MODIFIED:20180105T180813Z
UID:48927-1518546600-1518557400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Now 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$60 +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 families 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-by-maria-rozynska-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_209105189666482.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180212T183000
DTEND;TZID=America/New_York:20180212T213000
DTSTAMP:20260501T082852
CREATED:20171229T003313Z
LAST-MODIFIED:20180103T222705Z
UID:48823-1518460200-1518471000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added – TUE Jan 13\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$60 +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 families 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-by-maria-rozynska-9/
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_528823904147427.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180211T183000
DTEND;TZID=America/New_York:20180211T213000
DTSTAMP:20260501T082852
CREATED:20171227T015713Z
LAST-MODIFIED:20180103T222610Z
UID:48672-1518373800-1518384600@dev.thedepanneur.ca
SUMMARY:WORkSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added – TUE Jan 13\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$60 +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 families 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-by-maria-rozynska-8/
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_135550000473511.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180210T193000
DTEND;TZID=America/New_York:20180210T223000
DTSTAMP:20260501T082852
CREATED:20171227T015711Z
LAST-MODIFIED:20190413T180948Z
UID:48670-1518291000-1518301800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Discovering Albanian Cuisine by Mirela Vangjeli
DESCRIPTION:Bukë\, Kripë e Zemër – “bread\, salt\, and heart”\n— Albanian saying about all one really needs in life. \nBordering Greece\, and touching both the Adriatic and Mediterranean\, Albania shares in the many rich\, ancient and healthy culinary traditions of the region. Greek\, Turkish and Balkan influences meet Italian and Russian dishes in a delicious cuisine rarely seen Toronto. Join Mirela Vangjeli for a taste of authentic Albanian home cooking that you won’t find anywhere else in the city. \nByrek me Presh (Leek Pie)\nByrek is an Albanian staple of savory pies\, where the delicate phyllo dough is made from scratch. This recipe sees it layered and stuffed with cooked leeks\, feta\, onions and eggs\, brushed with olive oil and butter to give it a delicious crispy finish. \nFasule (White Bean Soup)\nA traditional Albanian dish of fresh white beans simmered with tomato\, spices\, and potatoes for over 3 hours until meltingly soft and tender. Garnished with a splash of olive oil and served with homemade bread to soak up the flavours. \nMajonez (Olivier Salad)\nMajonez (Albanian for mayonnaise) is the regional take on a popular dish known as Olivier or Russian salad. A chilled side dish made with a colourful variety of diced vegetables\, sausage\, pickles\, and potatoes mixed with mayonnaise and garnished with parsley. \nPulë Napeolon (Baked Chicken)\nThis chicken is slowly baked in a traditional Albanian pan called a “tavë” over the course of a few hours. Tender chicken breast is prepared with mushrooms\, flour\, tomatoes\, oregano\, parsley and other spices\, and — the distinctive ingredient in this dish — a generous amount of red wine that creates an amazing aroma. \nThis dish will be served with Albanian-style roasted potatoes and a fresh Mediterranean salad on the side. \nKadaif (Sweet Phyllo Nest)\nKadaif is finely-shredded phyllo dough. Melted butter is poured onto the dough and topped with chopped walnuts and pecans. After it’s baked to a golden brown in the oven\, a sugar syrup made is infused with cinnamon and other flavours and poured over the top to finish this rich\, sweet and crispy dessert.\n—– \n$50 \n—–\nMirela Vangjeli is an Albanian mother that loves cooking homemade meals. You can find her sharing her amazing cooking with the world on Instagram @homemademami \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-discovering-albanian-cuisine-by-mirela-vangjeli/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180208T180000
DTEND;TZID=America/New_York:20180208T210000
DTSTAMP:20260501T082852
CREATED:20171219T174231Z
LAST-MODIFIED:20180205T230245Z
UID:48168-1518112800-1518123600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Classic Indian Street Food by Inder Preet Singh
DESCRIPTION:Tonight’s theme is Classic Indian Street Food – these dishes are popular favourites usually available at simple “dhabas”\, roadside eating establishments in middle-class markets where people drop in for a quick yet wholesome meal. \nTawa Murgh Tikka $6\nStrips of chicken breast marinated with ginger\, garlic and garam masalas seared on a grill and served with a tangy green chutney. \nChole-Kulche $12\nA hotly-contested and highly competitive culinary institution in the bylanes of Old Delhi\, this dish is a hearty plate of curried chickpeas garnished with cubes of cottage cheese\, tomatoes and potato. Served with a flat bread and ‘sirce-waale pyaaz’ (onions pickled in vinegar). \nAdd a side portion of Keema-Mutter for $6\nAnother old school classic – curried ground beef and green peas with onion and aromatic spices.\nAdd another naan bread for $1.50 \nKheer $5\nRice slow-cooked in milk reduced over time. Infused with cardamom and garnished with dried fruits. \nPrix Fixe Menu $23\nChoice of Tawa Murgh Tikka -or- Keema-Kaleji + Chole-Kulche + Kheer \n—–\nInder Preet Singh 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 Thursday 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-classic-indian-street-food-by-inder-preet-singh/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/chole-kulche-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180207T180000
DTEND;TZID=America/New_York:20180207T190000
DTSTAMP:20260501T082852
CREATED:20180202T174129Z
LAST-MODIFIED:20180202T181007Z
UID:50097-1518026400-1518030000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 7\, 2018
DESCRIPTION:Fatayer Djaj فطاير الدجاج\n				\n			\n				\n			\n				\n				Fatayer Jibneh فطاير جبنة\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Namoura نمُّورة\n				\n		\n\nAND WE’RE BACK! Newcomer Kitchen is now on WEDNESDAYS!\n[vegetarian] Harraq Esbaoo حراق اصبعو\nA very old and well-known dish in Syria\, the name translates “burning his finger”. The notion is that the dish is so delicious\, that diners can’t resist going for it before it cools\, so they burn their fingers. Lentils and fresh\, hand-cut pasta are cooked together with spices then mixed with onions\, coriander\, and a tamarind & pomegranate molasses dressing\, then garnished with crispy fried pita croutons\, caramelized onions\, fresh coriander and fresh pomegranate seeds. \nOk\, here’s my stab at Syrian humour:\nHow did the Syrian hipster burn his fingers?\n He ate his Harraq Esbaoo before it was cool.\n[#rimshot] \n[chicken] Fatayer Djaj فطاير الدجاج\n-or-\n[cheese] Fatayer Jibneh فطاير جبنة\nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight you can choose between fatayer djaj topped with delicately spiced cubes of halal chicken breast\, or fatayer jibneh\, stuffed with a mix of cheeses\, green onion\, parsley and black sesame seeds. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh 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—– \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \nFlat Rate 6km Delivery\nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore) MAP \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 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). 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 help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-feb-7-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/facebook_event_2015411832115171.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180206T180000
DTEND;TZID=America/New_York:20180206T210000
DTSTAMP:20260501T082852
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:20180204T183000
DTEND;TZID=America/New_York:20180204T210000
DTSTAMP:20260501T082852
CREATED:20171219T042045Z
LAST-MODIFIED:20180204T182427Z
UID:47934-1517769000-1517778000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Marvelous Marmalade by Camilla Wynne
DESCRIPTION:I”Bitterness is the richest and most intellectually satisfying flavour that exists.”\n—Andoni Luis Aduriz\n\nIt’s peak citrus season and there’s no better way to preserve them than by transforming them into bittersweet marmalade. \nIn this workshop master preserver Camilla Wynne will dive deep into marmalade\, from its storied history to creative modern day recipes. We will sample different styles and flavours\, and learn safe canning practices. In the kitchen we will prepare two different marmalades using distinct methods and customizable flavours. You will leave with a jar of each\, ready to tackle any canning project and able to safely modify recipes to your taste. \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-safely prepare pectin-free marmalades that taste like citrus\, not sugar\n-safely prepare different styles of marmalade according to what fruit you have on hand\n-modify the sugar or sweeteners in any recipe\n-eliminate steps from the traditional canning process\n-create unique marmalade recipes according to your tastes\, whims & imagination \n—– \n$60 +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 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-marvelous-marmalade-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/2017/12/facebook_event_370703220021176.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180203T193000
DTEND;TZID=America/New_York:20180203T223000
DTSTAMP:20260501T082852
CREATED:20171219T042043Z
LAST-MODIFIED:20171222T222746Z
UID:47932-1517686200-1517697000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mexi-Thai Fusion by Manuel Hinojosa
DESCRIPTION:A quick glance reveals many similarities between Thai and Mexican cuisines; a love of pork\, generous use of cilantro\, lots of chili spiciness and tangy lime are just a few that come to mind. Mexican-born Chef Manuel Hinosa‘s immersive 5-month trip through Thailand was an exploration of many of these affinities\, and the inspiration to come up with some unique recipes of his own in which both cuisines combine in unexpected and delicious ways. You can take a closer look his Mexican & Thai fusion project here. \n+Appetizers+ \nGalangal Tlalpeño Broth\nA rich broth inspired by two of the most famous soups of Mexico and Thailand: Caldo Tlalpeño and Tom Yum. \nSpicy Shrimp & Mango Salad\nA mix of fresh sweet mango\, cucumber\, fresh cilantro and red Thai chillies with grilled shrimp rubbed in a mix of Mexican dry chillies with lime vinaigrette. \nSeafood Chochoyetes\nDeep fried corn dough balls filled with shrimp\, octopus and squid drizzled with a classic Thai sauce of red chilli\, fish sauce sauce\, sesame seeds and green onions \n+Mains+ \nThai Pork Tacos with Tamarind\nTraditional soft corn dough tortillas topped with ground pork\, fried garlic and Thai water spinach\, drizzled with tamarind sauce \nSpicy Beef Salad Flautas\nCrispy\, deep-fried tacos stuffed with beef\, topped with grape tomato\, cucumber\, red onion salad and Thai lime-garlic vinaigrette\, fresh cilantro and mint leaves. \nCoconut Mole with Chicken\nAlmonds and sesame seeds form the rich\, nutty base of many traditional moles; this one gets an added tropical touch with the incorporation of coconut. \n+Dessert+ \nSticky rice with coconut milk and dulce de leche.\n—– \n$50 \n—–\nManuel Hinojosa is a professional chef who has trained in both his hometown of Guadalajara\, Mexico\, as well as in London\, England. Manuel was head chef at Cochon\, a French fusion restaurant in Guadalajara before recently moving to Toronto\, where is involved in a couple of cool new food projects:\nhttp://www.mexicanthaifusion.wordpress.com\nhttp://www.eatwith.com/@manuelhinojosa/ \n“My love and passion for food comes from my family legacy. I come from a big family full of great cooks and our family reunions centred around the kitchen: cooking\, drinking and sharing recipes — I can’t wait to share my love for cooking with my new city!” \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-mexi-thai-fusion-by-manuel-hinojosa/
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_143180256340434.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180202T190000
DTEND;TZID=America/New_York:20180202T220000
DTSTAMP:20260501T082852
CREATED:20180122T232211Z
LAST-MODIFIED:20180123T003357Z
UID:49439-1517598000-1517608800@dev.thedepanneur.ca
SUMMARY:Nurture x Tania Love Harvest Table Dinner
DESCRIPTION:Each 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: \n– Welcome cocktail\n– Three course dinner inspired by the work and creative spirit of artist Tania Love\n– Creative presentation by Tania Love\, showcasing the ups and downs of her creative journey\n– Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nEvent cover photo by Lauren Kolyn. \nMenu\, more info & tickets available here
URL:https://dev.thedepanneur.ca/event/nurture-x-tania-love-harvest-table-dinner/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_180430979372493.jpg
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:20180201T180000
DTEND;TZID=America/New_York:20180201T210000
DTSTAMP:20260501T082852
CREATED:20171219T042041Z
LAST-MODIFIED:20180130T013925Z
UID:47930-1517508000-1517518800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tibetan Momos by Tsewang Chodon
DESCRIPTION:It’s hardly surprising the Tibet’s cold\, windy plateau has evolved a hearty\, warming cuisine perfect for winter weather. Join Tsewang Chodon of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets. \nTibetan Lentil Soup (vegan) $6\nPiping hot\, hearty lentil broth with subtle curry spices \nKotey Momos 6pc $12\nThese momos are elegantly leaf-shaped by hand\, and then steamed/pan-fried for an extra special bit of golden crust! \nBeef – with local beef\, onions & garlic\n-or-\nVegetable – with cabbage\, carrots\, spinach\, leeks\, potato & garlic\nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce.\n-or-\nFlexetarian – 1/2 beef & 1/2 veggie \nDre-Sil $4\nA very traditional New Year’s dish\, symbolizing good luck and happiness in the year ahead\nSteamed rice with butter and a mixture of dried fruits \nTibetan Butter Tea $2\nTraditionally fermented chunk of tea leaves\, steeped and mixed with butter\, milk and salt\n-or-\nTibetan Sweet Tea $2\nSweet black tea with ginger \nPrix Fixe Menu $23\nSoup + Momos + Dessert + Tea \n—–\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n—–\nEvery Thursday 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-tibetan-momos-by-tsewang-chodon/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_148133902628138.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180129T183000
DTEND;TZID=America/New_York:20180129T213000
DTSTAMP:20260501T082852
CREATED:20180120T172953Z
LAST-MODIFIED:20180125T173917Z
UID:49292-1517250600-1517261400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Gut Health by Keisha Luke (2)
DESCRIPTION:2nd NIGHT ADDED!\nDue to its popularity we have added a 2nd Night for all those interested in this fantastic workshop on Gut Health. \nThough many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection. \n$60 +HST\nBook Now \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com/\nInstagram @keishanutrition\nTwitter @keishaluke \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-gut-health-by-keisha-luke-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_161191897848835.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180128T183000
DTEND;TZID=America/New_York:20180128T213000
DTSTAMP:20260501T082852
CREATED:20171219T042039Z
LAST-MODIFIED:20180122T154747Z
UID:47928-1517164200-1517175000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Gut Health by Keisha Luke
DESCRIPTION:This class is SOLD OUT – 2nd NIGHT ADDED Monday\, Jan 29!\nThough many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection. \n—– \n$60 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionist\, she strongly believes in promoting optimal health and well- being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nInstagram @keishanutrition\nTwitter @keishaluke \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-gut-health-by-keisha-luke/
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_1692390284180811.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180127T193000
DTEND;TZID=America/New_York:20180127T220000
DTSTAMP:20260501T082852
CREATED:20171219T042037Z
LAST-MODIFIED:20171219T044559Z
UID:47926-1517081400-1517090400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Tunisian Lamb Shank Tagine by Dali Chehimi
DESCRIPTION:Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall\, conical lids in which they are traditionally cooked over a charcoal brazier. They often feature the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. All of these will be on the table in abundance in this indulgent Tunisian-inspired menu by veteran restaurateur Dali Chehimi. \n—–\nDoight de Fatma\nTunisian “spring rolls” stuffed with tuna\, feta\, potato\, onions\, parsley & capers\, with homemade spicy harissa for dipping \nStuffed Calamari\nTender squid stuffed with minced octopus\, calamari tentacles\, rice\, fennel seeds\, harissa & parsley\, and braised in tomato sauce \nLamb Tagine\nSucculent lamb shanks\, slow-cooked with a fragrant Tunisian “ras el-hanout” blend of spices\, with chickpeas\, tomatoes\, fresh mint\, black olives and preserved lemons. Served with couscous (or rice on request)\, and sautéed green beans & rapini with olive oil\, garlic and hint of anchovy. \nSamsa\nRustic phyllo baklava stuffed with almonds\, walnuts and hazelnuts\, drizzled with honey and rosewater. Served with a classic Tunisian dish of dates stuffed with butter\, roasted almonds and dipped in sugar.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-tunisian-lamb-shank-tagine-by-dali-chehimi-2/
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_901363243373118.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180125T180000
DTEND;TZID=America/New_York:20180125T210000
DTSTAMP:20260501T082852
CREATED:20171219T042035Z
LAST-MODIFIED:20180118T143516Z
UID:47924-1516903200-1516914000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Finnish Meat Pies by Mama Raty
DESCRIPTION:Mama Raty’s Finnish Meat Pies are the evolution of the traditional Finnish meat pies popular on the streets of Helsinki. The handheld pies consist of a savoury beef and rice filled centre wrapped in a light\, fluffy dough and fried to perfection. They are often served with mustard and a boiled weiner. \nMama Raty’s Meat Pies $10\nTwo pies served with mustard + choice of salad\nRossoli – Finnish beetroot salad\nKaalisalaatti – coleslaw\nAdd a Nakki (boiled weiner) + $2 \nMama Raty’s Pancakes or “Lettus” are similar to the ones found at every outdoor weekend market in Finland. The light\, thin crepe-like pancakes have delicious crispy edges and are served with whipped cream and berry jams. \nMama Raty’s Finnish Pancakes $6\nThree pancakes served with whipped cream and choice of strawberry jam or maple syrup\nAdd Finnish Cloudberry Jam + $1 \n—–\nMama Raty’s Food Co. was founded in 2015 to bring the flavours of Finland to the streets of Toronto. Having recently emigrated from Finland\, a young Mama Raty spent the 1960s working in her mother’s restaurants in Thunder Bay\, Ontario. From serving meat pies and pancakes to the hungry bush workers then to now introducing them to Torontonians some 50 years later\, these Finnish staples have stood the test of time. \n—–\nEvery Thursday 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-finnish-meat-pies-by-mama-raty/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_523528024694459.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180123T183000
DTEND;TZID=America/New_York:20180123T213000
DTSTAMP:20260501T082852
CREATED:20171227T020229Z
LAST-MODIFIED:20171227T020655Z
UID:48674-1516732200-1516743000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:3rd Night Added!\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 | http://www.valisfoodcraft.com \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-3/
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_1992712281000702.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180122T183000
DTEND;TZID=America/New_York:20180122T213000
DTSTAMP:20260501T082852
CREATED:20171220T135843Z
LAST-MODIFIED:20171227T020828Z
UID:48339-1516645800-1516656600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills by Amira Eskenazi
DESCRIPTION:3rd Night Added!\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-2/
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_418371491912323.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180121T183000
DTEND;TZID=America/New_York:20180121T213000
DTSTAMP:20260501T082852
CREATED:20171219T042033Z
LAST-MODIFIED:20171220T140757Z
UID:47922-1516559400-1516570200@dev.thedepanneur.ca
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:20260501T082852
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:20260501T082852
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
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/12/facebook_event_308555372964782.jpg
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:20171226T100000
DTEND;TZID=America/New_York:20171226T170000
DTSTAMP:20260501T082852
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:20260501T082852
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:20260501T082852
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:20260501T082852
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:20260501T082852
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:20260501T082852
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:20260501T082852
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
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171207T180000
DTEND;TZID=America/New_York:20171207T190000
DTSTAMP:20260501T082852
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
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