BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180920T180000 DTEND;TZID=America/Toronto:20180920T210000 DTSTAMP:20260501T161547 CREATED:20180805T232737Z LAST-MODIFIED:20180805T232737Z UID:58052-1537466400-1537477200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi DESCRIPTION:Join Dali Chehimi for a meal straight out of the lively souks of Tunis\, with all the fragrance\, spice and flavour of North Africa. \nDoigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions\, capers & parsley\, and homemade harissa for dipping\n2 for $6 \nLablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge.\nLablabi $10 | Add tuna +$2 | Add poached egg +$2 \nFresh local macerated strawberries with rose water\n$4 | Add whipped creme fraiche +$2 \n#vegetarian\, #vegan & #glutenfree options available \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \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-tunisian-lablabi-by-dali-chehimi-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Lablabi.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180919T180000 DTEND;TZID=America/Toronto:20180919T190000 DTSTAMP:20260501T161547 CREATED:20180914T193051Z LAST-MODIFIED:20180919T192122Z UID:59188-1537380000-1537383600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED September 19\, 2018 DESCRIPTION:We have LOTS of meals still available this week! \nPlease order yours ASAP so we can get the delivery info to foodora. Orders placed after 4pm can be for PICKUP ONLY. \nThanks and bon appetit! -LEN\n\n \n \n \n \n \n \n Tabbouleh (تبولة‎‎ )\n \n \n \n \n \n Zalabeh زلابية\n \n \n\n[chicken] Fatteh Djaj فتّة الدجاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Soheer J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas and Cauliflower. \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\, with parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nZalabeh زلابية\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in a wild honey syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-wed-september-19-2018/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_610031232502099.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180917T183000 DTEND;TZID=America/Toronto:20180917T210000 DTSTAMP:20260501T161547 CREATED:20180827T182110Z LAST-MODIFIED:20180827T182110Z UID:58310-1537209000-1537218000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Gnocchi by Laura Guanti (2) DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\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-gnocchi-by-laura-guanti-2-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180916T183000 DTEND;TZID=America/Toronto:20180916T210000 DTSTAMP:20260501T161547 CREATED:20180805T213734Z LAST-MODIFIED:20180805T213734Z UID:58039-1537122600-1537131600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Gnocchi by Laura Guanti DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$60 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\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-gnocchi-by-laura-guanti-5/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180916T100000 DTEND;TZID=America/Toronto:20180916T160000 DTSTAMP:20260501T161547 CREATED:20180813T164828Z LAST-MODIFIED:20180910T180409Z UID:58165-1537092000-1537113600@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—– \nFull-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 week\, 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/offsite-workshop-full-day-breadmaking-intensive-by-leo-baduria-2/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_1996812403973643.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180915T193000 DTEND;TZID=America/Toronto:20180915T223000 DTSTAMP:20260501T161547 CREATED:20180805T222809Z LAST-MODIFIED:20180805T224234Z UID:58045-1537039800-1537050600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Fiesta Mexicana by Greg Couillard DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. \nGreg has spent the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner. \n—–\nSopa de Calabeza y Frijoles\nWhite bean\, squash and tomatillo soup with serrano chili\, cilantro and spinach \nBaja Taquito de Camarone\nCrispy rolled tortillas stuffed with spiced shrimp\, with tri-colour tomatoes\, pineapple salsa and black beans. \nChamorra de Cordero\nLamb shank braised in a Zacateca regional red chili sauce over camote (yam) mash \nRajas de Poblano y Elotes \nFresh corn and poblano peppers with cream \nPay de Platano con Cajeta\nMexican banana cream pie with goats’ milk dulce de leche caramel\n—– \n$60 + HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years as Chef at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \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-fiesta-mexicana-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/Chamorra-de-cordero.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180913T180000 DTEND;TZID=America/Toronto:20180913T210000 DTSTAMP:20260501T161547 CREATED:20180827T211147Z LAST-MODIFIED:20180827T211147Z UID:58329-1536861600-1536872400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Keto Kitchen by Katie Krelove DESCRIPTION:I’ve never been a follower of fad diets (or any diets really)\, but after hearing many rave reviews\, I decided to give Keto a try. After just a few weeks\, I’m already happy with the results! \nThe Keto diet is based around good fats and proteins and low low low carbs and sugar. The idea is to train your body to burn fat for energy more efficiently\, and once you’ve done that\, you can cycle in more carbs. One great side-effect: it has given me a chance to get creative in the kitchen\, especially with this summer’s incredible garden and farm harvest! \nCome enjoy some of my favourite keto friendly dishes as well as the bounty of my tomato crop! Whether you’re interested in the Keto diet or not\, I promise\, you won’t miss the carbs a bit! \n—–\nKeto Bites $7\nA selection of keto-friendly small bites — deviled egg\, grape-leaf wrapped goat cheese\, eggplant\, beef short rib \nKeto BLT $14\nBraised pork belly\, tomatoes\, avocado\, homemade mayo and lettuce with crispy chicharron and pickled cucumbers \nButter Poached Trout $14\nwith crispy skin\, warm greens\, toasted walnuts and cauliflower rice \nGoldenberry coconut cream panna cotta $5 \nPrix Fixe\napp + main + dessert $25 \n—–\nKatie Krelove is a food-lover\, gardener\, outdoor eco-educator and keen urban forager. She has cooked a variety of tasty meals at The Dep in the past\, from a Mexican Torta Drop-in to a foraged foods Supper Club. \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-keto-kitchen-by-katie-krelove/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/brown-butter-poached-fish.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180912T180000 DTEND;TZID=America/Toronto:20180912T190000 DTSTAMP:20260501T161547 CREATED:20180907T145745Z LAST-MODIFIED:20180914T193440Z UID:58809-1536775200-1536778800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED September 12\, 2018 DESCRIPTION:Salatet El Fijil (سلطة الفجل)\n \n \n \n \n \n Saltah Horania (سلطة حورانية)\n \n \n \n \n \n Tamaria (تمرية)\n \n \n\n  \nPICK UP ORDERS ONLY AFTER 4PM\nKibbeh\, a dish of bulgur wheat dough wrapped around flavourful fillings\, is one of the the most famous of all Syrian dishes… I’ve been told that there are more than 30 types of kibbeh — over 20 kinds in Damascus alone — some eaten raw\, others baked\, fried or grilled. Tonight we’re making a round kibbeh popular in the coastal region of Lattakia. \n[Meat] Kibbeh Mishwiyeh كبة مشوية\nBulgur wheat\, finely ground halal beef and spices are combined and formed into a round\, domed shape\, stuffed with a spiced mixture of fried onions\, ground beef\, pomegranate molasses and toasted pine nuts. In Lattakia\, these are often grilled over an open fire — the name translates to ‘grilled kibbeh’ — but these can also be brushed with butter and then baked with a piece of charcoal to lend it a smoky flavour. \n[Vegetarian] Kibbeh Mishwiyeh\nThis vegetarian version of Kibbeh Mishwiyeh is made with a bulgur and potato dough\, and a filling of mozzarella cheese and mushrooms. \nBoth Kibbeh come with Salatet El Fijil (سلطة الفجل)\, or “Radish Salad”\, a popular side dish accompaniment\, though it more of a dip like baba ganoush or hummus than a salad. It is made of grated radishes mixed with tahini\, garlic\, yogurt and lemon juice. \nSalatah Horania سلطة حورانية\nNow that local Ontario tomatoes are in season\, it’s the perfect time for this delicious Syrian tomato salad. It gets it name from Horan\, a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, that has a good climate for garden vegetables. This refreshing salad is made with fresh tomatoes\, white and green onions\, parsley\, garlic\, fresh mint\, olive oil\, apple cider vinegar & lemon. \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is date)\, this attractive cookie is made with a spiral of of date paste in a buttery cookie-crumb filling\, scented with spices and decorated with crushed pistachios. \n\n$25 +HST\n\n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \nPICK UP ORDERS ONLY AFTER 4PM\n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-wed-september-12-2018/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Kibbeh-mishwiyeh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180910T183000 DTEND;TZID=America/Toronto:20180910T210000 DTSTAMP:20260501T161547 CREATED:20180813T163140Z LAST-MODIFIED:20180820T164250Z UID:58160-1536604200-1536613200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell (2) DESCRIPTION:Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun\, hands-on workshop\, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives\, and a modern\, kid-friendly recipe with chicken\, spinach and a touch of garlic. You will learn several folding techniques\, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings. \nWe’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze. \n$60 +HST \n—–\nKelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two\, Kelly is a strong advocate for speed and efficiency. \n—–\nEvery week\, 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-quick-easy-chinese-dumplings-by-kelly-dunwell-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/dumplings-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180909T183000 DTEND;TZID=America/Toronto:20180909T210000 DTSTAMP:20260501T161547 CREATED:20180731T211956Z LAST-MODIFIED:20180823T180713Z UID:57953-1536517800-1536526800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Quick & Easy Chinese Dumplings by Kelly Dunwell DESCRIPTION:Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun\, hands-on workshop\, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives\, and a modern\, kid-friendly recipe with chicken\, spinach and a touch of garlic. You will learn several folding techniques\, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings. \nWe’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze. \n$60 +HST \n—–\nKelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two\, Kelly is a strong advocate for speed and efficiency. \n—–\nEvery week\, 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-quick-easy-chinese-dumplings-by-kelly-dunwell/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/dumplings-copy.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180908T193000 DTEND;TZID=America/Toronto:20180908T220000 DTSTAMP:20260501T161547 CREATED:20180731T211134Z LAST-MODIFIED:20180731T211134Z UID:57948-1536435000-1536444000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Menu Bretagne 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 flavour. 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 food of France.\n\n\n \n\n\nBrittany has long held a special place in the French imagination\, a Western region of the country with wild landscapes and independent people. Facing the ocean\, Brittany gave France some of the most famous sailors in its history\, including Jacques Cartier\, born in Saint Malo. Following his lead\, many Bretons left France and headed to Canada to create the Nouvelle France of the 17th and 18th centuries. Their culinary legacy is deep part of our own cultural heritage as Canadians.\n\n\n \n\n\nRobiquettes\n\n\nGalettes — not to be confused with crêpes — are traditionally made with buckwheat (sarrasin)\, an ancestral grain\, grown in Brittany since the Middle Ages when Crusaders brought back it from the Middle East. These galettes are prepared in a similar manner to crêpes\, and when rolled around a sausage in Haute Breton\, are well known as Galettes-saucisse or « robiquettes »\n\n\n \n\n\nMoules Marinières\n\n\nMussels can be found in nearly every market in Brittany\, or you can even harvest them yourself if you know the good locations! The most traditional way to eat them is « À la marinière »\, cooked in bulk with their shells\, with cider\, shallots\, garlic and served topped with parsley; he resulting broth that forms is truly delicious. Some think eating mussels with your hands\, using the shells as tongs\, is the surest way to experience the spirit of Brittany! \n\n\n \n\n\nHalibut Armoricaine \n\n\nBeside shellfish\, Brittany’s coastal location gives it access to many kinds of fish. One classic preparation is with Sauce Armoricaine. Tomato\, brandy\, saffron\, cream\, and pepper are combined to create a perfectly smooth sauce in which a firm white fish like halibut is gently cooked. Originally named after the rustic Armoric countryside\, some enterprising restaurant chefs thought it sounded more exotic or « chic » to tweak it to Sauce Americaine\, which has since become a classic white-linen recipe for lobster.\n\n\n \n\n\nGarniture de légumes\n\n\nThe heart of Brittany is known for numerous and specific vegetables like cauliflower\, carrots\, artichokes\, and more. Some varietals\, like Oignons Rouges de Roscoff (red onions) and Cocos de Paimpol (white kidney beans) have been recognized and protected by specific terroir appellations for years. Any of them\, gently cooked\, make a lovely side for fresh fish.\n\n\n \n\n\nCrêpes au Caramel à la Fleur de Sel \n\n\nLikely there’s no need to introduce these famous thin pancakes\, as they are one of France’s best known delicacies. Here they are topped with a homemade caramel sauce flavoured with Fleur de Sel\, a delicate flaky sea salt gathered from salt marshes along the French coast. \n\n\n \n\n\nKouignettes\n\n\nLes kouignettes are essentially the “cupcake” version of the signature Breton cake known as kouign amann\, a delicious\, buttery puff pastry rolled with caramel and rum-soaked sultanas.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\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 clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\n\n\nchantalvechambre.com  |  mycremecaramel.com\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about the Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-menu-bretagne-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/2018/07/moules-mariniere.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180907T190000 DTEND;TZID=America/Toronto:20180907T220000 DTSTAMP:20260501T161547 CREATED:20180828T171024Z LAST-MODIFIED:20180828T171024Z UID:58501-1536346800-1536357600@dev.thedepanneur.ca SUMMARY:Nurture x Victory Patterns 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.\n\n\n \n\n\nIncludes:\n\n\n \n\n\n– Welcome cocktail\n\n\n– Three course dinner inspired by the spirit and creative philosophies of bespoke pattern designer Kristiann Boos of Victory Patterns.\n\n\n– Creative presentation by Kristiann\, founder\, showcasing the ups and downs of her creative journey building Victory Patterns.\n\n\n– Community and connection with people up to amazing creative things.\n\n\n \n\n\n**Allergies and food sensitivities wholeheartedly embraced with advance notice.**\n\n\nBOOK HERE\n\n \n\n\nAbout Victory Patterns\n Victory Patterns is a Canadian sewing pattern company based in Toronto. We provide you with a fresh take on sewing patterns\, mixing vintage\, modern and minimal elements to create unique\, thoughtful and beautiful pieces that will elevate your style. With each creation\, we hope to spark a sense of pride\, accomplishment\, and Victory!\n\n\n \n\n\nKristiann is the designer behind Victory Patterns. Her background is in fashion design\, and she has ten years as a sewing educator under her belt. Kristiann launched Victory Patterns in 2010 with her first line of PDF patterns. The line continues to grow\, with a mix of both PDF and print products. Kristiann’s first book\, Boundless Style (Fons & Porter)\, a collection of modular patterns\, was published in 2015. To date\, the brand continues to create some of the most stylish independent patterns. Kristiann is passionate about sharing the love of this craft with you and strives to make beautiful designs to fill your wardrobe with treasures!\n\n\n \n\n\nAbout Nurture\nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, delicious space to show up exactly as one is.\n\n\n\nCover photo by Lauren Kolyn URL:https://dev.thedepanneur.ca/event/nurture-x-victory-patterns-harvest-table-dinner/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Pop Up ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/nurture-x-victory-patterns.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180906T180000 DTEND;TZID=America/Toronto:20180906T210000 DTSTAMP:20260501T161547 CREATED:20180731T184723Z LAST-MODIFIED:20180731T184723Z UID:57945-1536256800-1536267600@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 $12\nTwo pies served with mustard + Rossoli (Finnish beetroot salad) & Kaalisalaatti (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-2/ 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/Toronto:20180905T180000 DTEND;TZID=America/Toronto:20180905T190000 DTSTAMP:20260501T161547 CREATED:20180827T212527Z LAST-MODIFIED:20180830T183156Z UID:58336-1536170400-1536174000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED September 5\, 2018 DESCRIPTION:Salatet Shmandar سلطة شمندر\n \n \n \n \n \n Mahalabia مهلبية\n \n \n \n\n[chicken] El R’gaga (الرقاقه أو المكامير)\nEl R’gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with chicken that has been poached in a spiced broth\, and onions caramelized in olive oil. It’s then baked until golden and crispy on top (the name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]\nA vegetarian version of the dish\, filled with spiced mushrooms and caramelized onions. \nSalatet Shamandar سلطة شمندر\nA colourful beet salad with chickpeas\, carrots and white onion\, garnished with parsley and pomegranate seeds in and olive oil & lemon dressing. \n\nMahalabia مهلبية\n\n\nA delicate\, creamy milk pudding scented with rose\, orange blossom water and vanilla\, garnished with crumbled pistachio.\n\n$25 +HST\n\n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-wed-september-5-2018/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Elrgaga-or-Al-Makameer.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180904T180000 DTEND;TZID=America/Toronto:20180904T210000 DTSTAMP:20260501T161547 CREATED:20180731T225738Z LAST-MODIFIED:20180813T234426Z UID:57960-1536084000-1536094800@dev.thedepanneur.ca SUMMARY:TABLE TALK: Laura Carlson DESCRIPTION:Join Laura Carlson\, food historian\, writer\, and host of the award-winning radio show & podcast\, The Feast\, for a an exciting dive into the history of medieval Spanish food and culture. Considering the voyage of a medieval pilgrim along the famous pilgrimage path\, the Camino de Santiago\, Laura will take you on a journey through the cultural and culinary landscape of medieval Spain\, and give you a sense of its enduring legacy. The pilgrimage path even inspired what might be called the first “travel guide” in medieval Europe – almost like a Michelin Guide or Lonely Planet of its day.\n—– \n\nDinner by Len Senater\nAlways up for a challenge\, I’ll be taking a stab at a number of medieval Spanish recipes\, starting with Ajo Blanco\, a chilled white gazpacho with almonds and garlic; Pescao en Escabeche\, fish cooked in oil and vinegar (vegan option available)\, dressed with Juvert\, a green\, pesto-like sauce of herbs and nuts; and Ciurons Tendres Ab Let De Melles\, chickpeas cooked in almond milk and spices. For dessert will be Tarta de Santiago\, a gluten-free almond cake\, with Higos ala Francesa\, figs stewed in sweet wine\, and a dollop of creme fraiche.\n#GF #vegan options available\n—–\nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBOOK NOW\n—–\nLaura Carlson is a food historian\, writer\, and executive producer and host of the award-winning radio show & podcast\, The Feast. Laura taught history and classics at Queen’s University before joining Heritage Toronto. On the weekends\, Laura also regularly leads tours throughout Toronto where she explores the city’s great food and history. Her work has appeared in Edible Phoenix\, Atlas Obscura\, and Forbes. Her podcast\, The Feast\, explores the great meals that made history and has been featured on CBC’s Podcast Playlist\, iTunes’ New & Noteworthy\, Salon.com. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-laura-carlson/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Laura-Carlson.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180903T100000 DTEND;TZID=America/Toronto:20180903T160000 DTSTAMP:20260501T161547 CREATED:20180731T182246Z LAST-MODIFIED:20180731T182246Z UID:57940-1535968800-1535990400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Plant-Based Eating by Chef Doris Fin DESCRIPTION:An all-day workshop on Labour Day!\nBetter health\, lower food costs\, environmental sustainability\, animal welfare; there are so many reasons that more people than ever are considering transitioning to a more local\, seasonal and plant-based diet. But breaking old eating habits can be challenging\, so award-winning Chef Doris Fin has come up with a fun\, hands-on introduction to the world of plant-based eating. This full-day class will provide tons of useful information\, tips and resources\, as well as hands-on experience making a variety of delicious dishes. You’ll leave with the know-how\, skills and confidence to embark on your own plant-based culinary adventure! \nMorning (10-1)\nTo start off the workshop participants will dive right into preparing a number of versatile recipes\, each showcasing valuable ingredients and techniques in the plant-based kitchen. Along the way there will be plenty of discussion about nutrition\, sourcing\, flavours\, leftovers\, and more\, and the food will be shared in a fun\, family-style lunch. \n\nEggplant Walnut Rolls with a sweet dipping sauce (eggplant and walnuts)\nTastes Like Tuna Sushi (sunflower seeds)\nBaked Falafel with a Tahini Sauce (chickpeas & sesame)\nRoasted Seasonal Veggies (Ontario seasonal veggies)\nMoist Chewy Chocolate Brownies (almond and chickpea flours)\n\nLUNCH (1-2) \nAfternoon (2-4) \nChef Doris will lead an in-depth discussion around a range of topics pertaining to transitioning towards a more plant-based lifestyle. \n\nEating locally and seasonally; what to buy\, when and where\nSaving $; tips on getting great ingredients at great prices\nMinimizing food waste; shopping\, storing and creative ideas for leftovers\nBuilding flavours; spices\, sauces and dips – how to get the maximum flavour out of your ingredients and on to your plate\nSaving time and effort; meal planning\, tips for making cooking easier and boosting kitchen confidence.\nStocking a plant-based pantry; versatile must-haves for your kitchen\n\nThe day will wrap up with a chance for everyone to learn how to build their own customizable & healthy Energy Bars/Balls with dates\, nuts\, seeds\, chocolate chips\, and coconut; roll ‘em up for an afternoon snack or to take home\, along with any leftovers from lunch. \n$125 +HST \n—–\nChef Doris Fin is an award winning international chef based out of Toronto. She specializes in plant-based culinary arts\, teaches interactive culinary classes\, caters private events\, is currently working on a cookbook and traveling for her documentary film series featuring food of the world with top chefs and farmers. She loves to ignite the intuitive inner chef in you!   |   chefdorisfin.com \n—–\nEvery week\, 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-plant-based-eating-by-chef-doris-fin/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/basket_of_veggies.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180820T103000 DTEND;TZID=America/Toronto:20180820T140000 DTSTAMP:20260501T161547 CREATED:20180723T011942Z LAST-MODIFIED:20180806T215831Z UID:57831-1534761000-1534773600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Mezze Dips & Flatbread with Newcomer Kitchen DESCRIPTION:In the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \n\n\n \n\n\nSo now Newcomer Kitchen is offering a fun\, hands-on workshop exploring several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Easter meals.\n\n\n \n\n\nHummous Shmander \n\n\nA traditional beet-based meze dip popular in Syria\, especially in Aleppo. A colourful relative of hummus\, it’s made with beets\, chickpeas\, tahini and parsley seasoned with a bit garlic\, and garnished with pomegranate molasses\, lemon\, za’atar and walnuts.\n\n\n \n\n\nM’tabbal Koussa \n\n\nSimilar to baba ganoush\, this light zucchini-based dip is cool and refreshing\, made with combination of thick yogurt and tahini\, seasoned with a bit garlic\, lemon and cumin.\n\n\n \n\n\nMuhammara \n\n\nA rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. Originally from Aleppo but can now be found in countless variations throughout the Levant. \n\n\n \n\n\nParticipants will get to enjoy along their dips for lunch along with some freshly-baked saj flatbread and fresh vegetables.\n\n\n \n\n\n$70 +HST\nBook Now\n\n\n \n\n\n—–\n\n\nNewcomer Kitchen is a project that invites Syrian newcomer women 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 a source of revenue for the cooks.\n\n\n \n\n\nLearn more about the Newcomer Kitchen project URL:https://dev.thedepanneur.ca/event/workshop-mezze-dips-flatbread-with-newcomer-kitchen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/mezze-dips-collage_2.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180813T103000 DTEND;TZID=America/Toronto:20180813T140000 DTSTAMP:20260501T161547 CREATED:20180723T010801Z LAST-MODIFIED:20180806T215820Z UID:57828-1534156200-1534168800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Fatayers 3 Ways with Newcomer Kitchen DESCRIPTION:In the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \n\n\n \n\n\nSo now Newcomer Kitchen is offering a hands-on workshop delving into fatayer\, a very popular traditional Syrian dish. Fatayers 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. \n\n\n \n\n\nThis workshop will feature 3 different kinds of fatayer: Sfiha\, topped with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts; Fatayer Jibneh\, with a mix of Akawi and Haloumi cheeses\, green onion\, parsley and black sesame seeds; and Fatayer Muhammara\, with a spicy red pepper\, walnut & pomegranate paste from Aleppo. \n\n\n \n\n\nWe will enjoy along our freshly baked fatayer for lunch along with Salatah Naameh\, a chopped salad found throughout the Middle East\, made with tomatoes\, cucumber\, and white onion seasoned with olive oil\, mint and lemon juice.\n\n\n \n\n\n$70 +HST\nBook Now\n\n\n \n\n\n—–\n\n\nNewcomer Kitchen is a project that invites Syrian newcomer women 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 a source of revenue for the cooks.\n\n\n \n\n\nLearn more about the Newcomer Kitchen project URL:https://dev.thedepanneur.ca/event/workshop-fatayers-3-ways-with-newcomer-kitchen/ 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/cheese-fatayer-recipe.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180806T103000 DTEND;TZID=America/Toronto:20180806T133000 DTSTAMP:20260501T161547 CREATED:20180723T010128Z LAST-MODIFIED:20180806T141815Z UID:57823-1533551400-1533562200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Making Kibbeh with Newcomer Kitchen DESCRIPTION:A fun\, hand-on cooking workshop on Holiday Monday! \nIn the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. So for this Holiday Monday\, Newcomer Kitchen is offering a hands-on workshop delving into kibbeh\, one of the most popular traditional Syrian dishes. This class will cover two different styles (there are more than 25!)\, and we will enjoy eating them together with a fresh and flavourful fattoush salad. \nKibbeh Lahmeh\nA classic version of one of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings\, stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a dark auburn and crisp exterior. \nKibbeh Bel Sayniyeh (vegetarian)\nThis version of baked “tray” kibbeh is made from two layers of bulgur and squash dough sandwiching a filling of spinach\, walnuts\, mushrooms and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \n$70 +HST \nBook Now\n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women 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 a source of revenue for the cooks. \nLearn more about the Newcomer Kitchen project URL:https://dev.thedepanneur.ca/event/workshop-making-kibbeh-with-newcomer-kitchen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/kibbeh.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180805T183000 DTEND;TZID=America/Toronto:20180805T210000 DTSTAMP:20260501T161547 CREATED:20180709T204750Z LAST-MODIFIED:20190606T232405Z UID:57247-1533493800-1533502800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Making Miso by Cheryl Paswater DESCRIPTION:If you are interested in DIY projects\, Old World food preservation\, gut health or fermentation in general this is the class for you! Join Cheryl Paswater\, Fermentationist at Contraband Ferments in Brooklyn\, NY for a fun\, hands-on introduction to the basic science behind making soy and non-soy misos\, why they’re good for you and how to make them yourself. \nMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice\, barley\, or other ingredients. The result is a thick paste used for sauces and spreads\, pickling vegetables or meats\, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁)\, a Japanese culinary staple. \nTypically\, miso is salty\, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty\, sweet\, earthy\, fruity\, and savory. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan\, both in traditional and modern cooking\, and has been gaining worldwide interest.\n—– \n$60 +HST \n—–\nCheryl Paswater is a Fermentationist\, Educator\, Health Coach\, Artist\, Beekeeper\, and Writer who after a near-death experience\, turned to holistic medicine for help. After radical diet and lifestyle changes\, she started studying and teaching on fermentation\, old world food preservation\, the human microbiome\, food ethics\, and holistic health. Cheryl runs a popular fermentation project called Contraband Ferments. She’s a contributing writer for Edible Brooklyn\, has co-hosted the radio show Fuhmentaboudit!\, is one of the organizers of the NYC Fermentation Festival\, and is currently working on her first book. She lives in Brooklyn\, NY with all her ferments (as pets). \n—–\nEvery week\, 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-miso-by-cheryl-paswater/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Miso.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180729T183000 DTEND;TZID=America/Toronto:20180729T210000 DTSTAMP:20260501T161547 CREATED:20180702T191424Z LAST-MODIFIED:20180726T180854Z UID:56644-1532889000-1532898000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Homemade Sausages for the BBQ by Amber Farrell DESCRIPTION:SOLD OUT! 2nd Night Added MON July 30\nBBQ season is in full swing and now’s the time to level up your grill game! 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 sausage. \nAt this workshop you will be making 3 fabulous sausages for the BBQ: Jerk Chicken Sausage made with chicken and pork\, thyme\, allspice\, chilies\, brown sugar and scallion; Fresh Dill and Mustard Sausage with pork\, green herbs and pickled mustard seed; and Hawaiian Sausage with pineapple\, bacon and cilantro. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat ratios\, how to prepare casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class and there will an extra sausage or two for everyone to take home. \n$60 +HST \n—–\nAmber Farrell is Sous Chef City Betty\, 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 Sunday & 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-homemade-sausages-for-the-bbq-with-amber-farrell/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/sausages.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180726T180000 DTEND;TZID=America/Toronto:20180726T210000 DTSTAMP:20260501T161547 CREATED:20180708T210943Z LAST-MODIFIED:20180716T183102Z UID:57206-1532628000-1532638800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Venezuelan Arepas by Andrea Fagundez & Alejandra Rivas DESCRIPTION:The arepa is one of the most popular dishes in Venezuela; according to a 2015 survey\, nearly 70 percent of the nation ate arepas on a regular basis\, to the tune of almost 30 kilos a year! Venezuelan arepas are commonly stuffed with a wide variety of different fillings; Andrea and Alejandra will be preparing some of the most popular ones as they share their homestyle arepas with their new Toronto community. \n\nAll proceeds will be donated to NGOs helping people in Venezuela.\n\n\nFundacion Accion Solidaria & Comparte Por Una Vida\n\n\n\n\n\n\n\n—– \n\n\n\nStuffed Arepas — $8 ea. -or- $15 for two  (GF)   \n\nServed with Ontario fresh Greens and a side of Venezuelan Mayonesa de Ajo (garlic aioli)\n\n\n\n\n\nYour choice of:\n\n\nReina Pepiada (Queen of Happiness)\n\n\nCreamy chicken salad of shredded chicken breast with onion\, lime\, cilantro\, avocado and Icelandic yogurt; topped with fresh spinach.\n\n\n\nPernil (Pork Shoulder)\n\n\nDelicious pulled pork that has been brined and slow cooked for eight hours. Topped with Ontario cheddar cheese.\n\n\n\nDomino (Vegetarian)\n\n\nSlow-cooked black beans seasoned Venezuelan style with onions and sweet peppers\, topped with mozzarella cheese to create a black and white appearance that borrows its name from the game of dominoes.\n\n\n \n\n\nQuesillo (Caramel Flan) $5\n\n\nVenezuelan quesillo is a smooth\, creamy\, sweet\, caramel flan; the perfect end to a traditional Venezuelan meal. \n\n\n —–\n\n\n \n\n\nAndrea Fagundez and Alejandra Rivas\, were both born and raised in Caracas\, Venezuela\, and moved to Toronto 4 years ago. Their relationship has grown through their shared love of food\, passion for cooking & their interest in exploring the multicultural food options in Toronto. Andrea and Alejandra came up with the idea of creating a Venezuelan night to share their delicious food and to raise awareness of the current crisis in Venezuela.\n\n\n \n\n\n* All proceeds will be donated to NGOs helping people in Venezuela.\n\n\nFundacion Accion Solidaria & Comparte Por Una Vida\n\n\n \n\n\n—–\n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-venezuelan-arepas-by-chefs-andrea-fagundez-alejandra-rivas/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/arepa.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180725T180000 DTEND;TZID=America/Toronto:20180725T190000 DTSTAMP:20260501T161547 CREATED:20180720T165656Z LAST-MODIFIED:20180720T170423Z UID:57634-1532541600-1532545200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED July 25\, 2018 DESCRIPTION:Mutabal Kousa ( متبل كوسا)\n \n \n \n \n \n Saltet k’as w zeitoun (سلطة خس و زيتون)\n \n \n \n \n \n Harisa هريسة\n \n \n\nOur last Newcomer Kitchen meal of the summer! We’ll be off for August and back in September!\n[beef] Kousa Mahashi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef\, rice and spices\, and cooked in a tomato broth with a hint of mint and garlic. \n[vegetarian] Kousa Mahashi كوسا محشي\nWe’ll also be making a vegetarian version of the dish with a seasoned tomato\, onion and rice filling \nServed with fresh pita bread and Mutabal Kousa (متبل كوسا)\, a delicious meze dip ingeniously made with the zucchini hearts that have been excavated when making the mahshi\, cooked and mixed with tahini\, yogurt\, garlic and lemon. \nSaltet k’as w zeitoun زیتون و خس سلطة \nA light\, refreshing green salad with tomato\, onion and black olives in a tangy dressing of apple cider vinegar\, sumac\, pomegranate molasses\, olive oil & lemon. \nHarisa هريسة\nA relative of namoura or basbousa\, this is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, milk powder and ghee giving an extra rich cake with a nutty\, vanilla flavour. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-wed-july-25-2018/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_547492835447810.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180723T183000 DTEND;TZID=America/Toronto:20180723T210000 DTSTAMP:20260501T161547 CREATED:20180625T191147Z LAST-MODIFIED:20180626T195729Z UID:56412-1532370600-1532379600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2) DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.\n\n\n \n\n\nJH Culinary\n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_752502685137749.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180722T183000 DTEND;TZID=America/Toronto:20180722T210000 DTSTAMP:20260501T161547 CREATED:20180618T233054Z LAST-MODIFIED:20180618T233054Z UID:56109-1532284200-1532293200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.\n\n\n \n\n\nJH Culinary\n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_752502685137749.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180721T193000 DTEND;TZID=America/Toronto:20180721T223000 DTSTAMP:20260501T161547 CREATED:20180625T005519Z LAST-MODIFIED:20180625T163831Z UID:56370-1532201400-1532212200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Caribbean Carnival Cookout by Winslow Taylor DESCRIPTION:Most traditional Carnival celebrations — like the famous Carnivals of Trinidad\, Brazil or New Orleans — are celebrated just before austerity of Lent\, ending on Fat Tuesday (Mardi Gras)\, the day before Ash Wednesday. Here in Toronto\, Carnival is celebrated at the end of July into early August. This celebration brings out the unique stylings and influences from across the Caribbean and South America. \nNo Carnival celebration would be complete without lots of amazing food. For this Supper Club\, Chef Winslow Taylor recreates the kind of generous spread that one would encounter at a true Toronto Carnival party — a collection of some of the favourite comfort foods inspired by the diverse Caribbean and South American diaspora in our city. \n\n\n\n—–\n\n\nCallalloo Soup \n\n\nA slow-cooked soup made with coconut milk and callalloo (a leafy green similar to spinach)\, spiced with scotch bonnet pepper\, pimento seeds and thyme.\n\n\n \n\n\nCurry Goat\n\n\nOntario-raised goat leg pieces slow-cooked with Jamaican curry\, garlic\, scallions and thyme.\n\n\n \n\n\nJerk Chicken\n\n\nSkinless chicken thighs marinated in classic jerk spices — allspice\, scallion\, garlic\, scotch bonnet — and grilled over charcoal.\n\n\n \n\n\nMacaroni Pie\n\n\nOven-baked pasta with a cheddar\, mozzarella & parmesan sauce and topped with melted cheddar cheese.\n\n\n \n\n\nSweet Potato Curry\n\n\nSweet potatoes and black beans stewed with allspice-infused Jamaican curry and coconut milk\n\n\n \n\n\nIsland Style Coleslaw\n\n\nShredded cabbage and carrots in a light creamy dressing\, with hints of paprika and thyme.\n\n\n \n\n\nWith coconut basmati rice & traditional pan-fried roti flatbread \n\n\n \n\n\nSweet Potato Pudding\n\n\nA popular Jamaican dessert made from sweet potatoes\, coconut milk and ginger.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean Cuisine. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible.\n\n\n—–\n\n\n \n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-caribbean-carnival-cookout-by-winslow-taylor/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Jerk-Chicken_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180719T180000 DTEND;TZID=America/Toronto:20180719T210000 DTSTAMP:20260501T161547 CREATED:20180702T215726Z LAST-MODIFIED:20180702T220241Z UID:56663-1532023200-1532034000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: E ʻAi Kāua — Let's Eat Hawaiian by Erwin Joaquin DESCRIPTION:Come enjoy a piece of Hawaii in the 6ix. Erwin Joaquin of Big E Hawaiian Grinds present a night of traditional Hawaiian flavours with local Toronto flair. From starter to main to dessert\, you’ll get the full Hawaiian experience just like you were at a local island restaurant. \n—–\nKona Coffee Chicken Roll $6\nOur Kona coffee chicken is marinated with 11 spices featuring Hawaii’s famous Kona coffee. Mixed with fluffy rice\, wrapped in spring roll rapper and deep fried to perfection. Garnished with Garlic Crema and Sriacha sauce. \nLau Lau $14\nA savory native Hawaiian dish Lau Lau is seasoned chunks of pork belly wrapped in taro leaves and slow cooked to tenderness perfection\, served with rice and coleslaw\, and garnished with Hawaiian Sea Salt. \nNorth Shore Garlic Shrimp $14\nOur North Shore Garlic Shrimp is sautéed in butter\, garlic\, paprika\, lemon and white wine\, served with rice and coleslaw and garnished with fried garlic and fresh cilantro. \nChocolate Haupia Pie $6\nA rich and delicious tartlet of coconut custard layered over chocolate pudding\, topped with whipped cream and toasted shredded coconut. \nPrix Fixe $25\nStarter + Main + Dessert \n\n—–\nWith a modern spin\, Erwin Joaquin‘s Big E Hawaiian Grinds aims to re-create the most loved traditional Hawaiian dishes into elevated comfort dishes. Inspired by the local sights\, culture and food Hawai’i has to offer\, we use fresh\, local ingredients to create a fusion of Hawaiian flavours that pack an exotic twist to traditional Hawaiian favourites.\n\n—–\n\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.\n\n\n \n\n\nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-e-%ca%bbai-kaua-lets-eat-in-hawaii-by-erwin-joaquin/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/laulau.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180718T180000 DTEND;TZID=America/Toronto:20180718T190000 DTSTAMP:20260501T161547 CREATED:20180713T173603Z LAST-MODIFIED:20180713T173824Z UID:57449-1531936800-1531940400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — WED July 18\, 2018 DESCRIPTION:Bulgur bel Sharia برغل بالشعرية\n \n \n \n \n \n Salateh Naameh سلطة ناعمة\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, summary version of of the dish\, that take advantage of the lovely local eggplants\, peppers\, zucchini and tomatoes that are in season. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. \n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat\, and a generous splash of olive oil. \nBoth come with a side of bulgur bel sharia\, bulgur wheat cooked with fried vermicelli \nSalatah 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. \nRoz bel Haleeb رز بحليب \nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with fresh cherry. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \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).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-wed-july-18-2018/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/maldoum-at-sofra-dayma.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180716T183000 DTEND;TZID=America/Toronto:20180716T210000 DTSTAMP:20260501T161547 CREATED:20180628T200704Z LAST-MODIFIED:20180715T215427Z UID:56554-1531765800-1531774800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Arabic Cheesemaking by Rahaf Alakbani & Nada Kashkash (2) DESCRIPTION:An Introduction to Arabic Cheesemaking \nThe Middle East has a rich and varied tradition of working with dairy products\, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani and Nada Kashkash will be sharing some of their favourite family cheese recipes. \nThis class will cover the basics of 3 kinds of cheese popular in Syria: yougurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds or mint for a very attractive presentation. There will be some pre-made labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a semi-hard white cheese popular in Egypt and the Arabian Gulf area\, Jibneh being the generic word for ‘cheese’. It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed; depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh mozzarella to a firm haloumi. Jibni can be served on its own\, with pickles\, olives and vegetables; sometimes it is served with watermelon. It is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nThere will some cheeses to taste in class\, and whatever cheese is made in the workshop will be divvied up for participants to take home. \n$60 +HST \n—–\nRahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician\, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir\, and has worked for the Canadian Centre for Victims of Torture. \n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops URL:https://dev.thedepanneur.ca/event/workshop-arabic-cheesemaking-by-rahaf-alakbani-nada-kashkash-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206758563429362.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20180715T140000 DTEND;TZID=America/Toronto:20180715T170000 DTSTAMP:20260501T161547 CREATED:20180705T162624Z LAST-MODIFIED:20180706T191358Z UID:57091-1531663200-1531674000@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (PM) DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nAfternoon Session (2pm-5pm) \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 yeated 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$60 +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 week\, 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/offsite-workshop-croissants-from-scratch-by-leo-baduria-pm/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT END:VCALENDAR