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DTSTART;TZID=America/New_York:20180127T193000
DTEND;TZID=America/New_York:20180127T220000
DTSTAMP:20260501T100247
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:20180128T183000
DTEND;TZID=America/New_York:20180128T213000
DTSTAMP:20260501T100247
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:20180129T183000
DTEND;TZID=America/New_York:20180129T213000
DTSTAMP:20260501T100247
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:20180201T180000
DTEND;TZID=America/New_York:20180201T210000
DTSTAMP:20260501T100247
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:20180202T190000
DTEND;TZID=America/New_York:20180202T220000
DTSTAMP:20260501T100247
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180203T193000
DTEND;TZID=America/New_York:20180203T223000
DTSTAMP:20260501T100247
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:20180204T183000
DTEND;TZID=America/New_York:20180204T210000
DTSTAMP:20260501T100247
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:20180206T180000
DTEND;TZID=America/New_York:20180206T210000
DTSTAMP:20260501T100247
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:20180207T180000
DTEND;TZID=America/New_York:20180207T190000
DTSTAMP:20260501T100247
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:20180208T180000
DTEND;TZID=America/New_York:20180208T210000
DTSTAMP:20260501T100247
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:20180210T193000
DTEND;TZID=America/New_York:20180210T223000
DTSTAMP:20260501T100247
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:20180211T183000
DTEND;TZID=America/New_York:20180211T213000
DTSTAMP:20260501T100247
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:20180212T183000
DTEND;TZID=America/New_York:20180212T213000
DTSTAMP:20260501T100247
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:20180213T183000
DTEND;TZID=America/New_York:20180213T213000
DTSTAMP:20260501T100247
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:20180214T180000
DTEND;TZID=America/New_York:20180214T190000
DTSTAMP:20260501T100247
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:20180214T193000
DTEND;TZID=America/New_York:20180214T223000
DTSTAMP:20260501T100247
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:20180215T180000
DTEND;TZID=America/New_York:20180215T180000
DTSTAMP:20260501T100247
CREATED:20180122T232216Z
LAST-MODIFIED:20180123T001307Z
UID:49443-1518717600-1518717600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dumpling Party by Carole Nelson Brown
DESCRIPTION:Dumplings\, noodles and hot spicy soup… what could be a better February dinner? Maybe add some matcha cheesecake! You got it! Join popular chef and food blogger Carole Nelson Brown for a pan-Asian dumpling party! \nSpicy Miso Soup\nHearty miso soup with gochujang (Korean chili paste)\, tteok (Korean rice cakes)\, kale and garlic-togarashi (Japanese chili) oil\n#vegetarian | contains soy milk\n$6 \n5-Spice Chicken Confit Potstickers\nserved with sesame oil/soy dipping sauce\n-or-\nCrispy Wasabi-Edamame Dumplings (#vegetarian)\nwith a yuzu kosho dipping sauce\n$6 \nGinger Scallion Noodles (#vegetarian)\n$6 \nMatcha Pocky Cheesecake Squares\n$6 \nPrix Fixe Menu:\nSoup + 5 Chicken + 5 Veg dumplings + Cheesecake\n-or-\nSoup + 5 Veg dumplings+ Noodles + Cheesecake (#vegetarian)\n$24 \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday dishes\, developing recipes for brands\, as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond. Carole has also developed a following teaching popular Instant Pot and Sous Vide cooking classes\, as well as completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!). Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \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-dumpling-party-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_446486272420834.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180216T193000
DTEND;TZID=America/Toronto:20180216T223000
DTSTAMP:20260501T100247
CREATED:20180128T201458Z
LAST-MODIFIED:20180215T144721Z
UID:49728-1518809400-1518820200@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Content is protected.
URL:https://dev.thedepanneur.ca/event/supper-club-ultimo-couillard-return-jungle-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180217T193000
DTEND;TZID=America/New_York:20180217T223000
DTSTAMP:20260501T100247
CREATED:20180122T232218Z
LAST-MODIFIED:20180122T235103Z
UID:49445-1518895800-1518906600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Bouchon Lyonnais by Chantal Véchambre
DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nFor this meal\, Chantal focuses on Lyon\, a region very much at the heart of French gastronomic history. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary\, as it combined the fresh\, diverse\, and indigenous nature of regional produce with the know-how of Florentine cooks. \nThe result was that regional specialities became elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais\, game from the Dombes\, lake fish from Savoy\, spring fruits and vegetables from Drôme and Ardèche\, and wines from Beaujolais and the Rhone Valley. \nIn the nineteenth century\, middle-class women\, nicknamed the “Lyonnaise mothers\,” left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935\, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the “world capital of gastronomy.” In the twenty-first century\, Lyon’s cuisine is defined by simplicity and quality\, and is exported to other parts of France and abroad. With more than a thousand eateries\, the city of Lyon has one of the highest concentrations of restaurants per capita in France. \nThe Depanneur would like to dedicated this dinner to the late Chef Paul Bocuse who passed away last week. One of the greatest chefs of 20th Century\, and a renowned ambassador of French cuisine\, whose restaurant in Lyon was an exemplar of the fine art of French dining and culture.\n—– \nCervelle de Canut\nThe Canuts were an important family of silk traders in the Lyon; their exact connection to this dish is mysterious\, but the recipe is inescapable in Lyon\, as starter or on a cheese board. A delicate spread of soft cheese\, garlic and shallots with lot of fresh herbs and a touch of vinegar. \nSaucisson Brioché\nThe numerous sausages of Lyon are the result of a long tradition of artisanal butchery focusing on sophisticated and flavored blends of meats. For this dish\, Lyonnaise ‘Saucisson à Cuire’\, made from finely minced pork and often either truffles or pistachios\, (and traditionally sold uncooked\, so the sausage has to boiled before it is eaten; hence its name) is baked into a delicate brioche crust and sliced. \nSoupe Gratinée Lyonnaise aux Oignons\nThe nearly mandatory inclusion of onions as an ingredient in Lyonnaise cuisine is at the heart of this onion soup with melted cheese and croutons\, one of the most iconic of all French dishes. \nQuenelles de Brochet Sauce Nantua\nA very traditional regional dish\, quenelles are a delicate forcemeat somewhere between a meatball and a dumpling. Traditionally made from pike (aka pickerel) and served with a rich\, creamy Sauce Nantua (originally made from crayfish from the region of Nantua)\, but can be made with other shellfish such as crab or lobster. \nGratin de Cardons à la Moelle\nThis very regional and ancient dish traditionally features cardoon\, a very large relative of chard. The ribs are cooked until meltingly tender and then set in a in a light marrow bone sauce before broiling to a golden gratinée finish. \nSaladier Lyonnais\nThis hearty and traditional salad can be prepared using different ingredients from fish to meat. This evening’s salad will include roasted chicken livers\, lettuce\, garlic croutons\, soft boiled eggs\, and fresh herbs with a Dijon mustard and olive oil vinaigrette. \nBugnes Lyonnaises\nA treat you can find in every grandmother kitchen’s\, or at the annual « Fête des Lumières » carnival in Lyon. A kind of flattened doughnut with an irregular shape and delicate orange-blossom flavour\, just lightly dusted with sugar… Certainly a highlight in the memories of the local « gones » (“kids”\, in the Lyonnais dialect)\n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A Gastronomic History (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history. www.chantalvechambre.com \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-bouchon-lyonnais-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/2018/01/facebook_event_137585060375605.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180218T183000
DTEND;TZID=America/New_York:20180218T210000
DTSTAMP:20260501T100247
CREATED:20180105T223647Z
LAST-MODIFIED:20180212T210936Z
UID:48976-1518978600-1518987600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:SOLD OUT – 3nd Night Added Tuesday Feb 20\nDim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu/
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_316821948827229.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180219T100000
DTEND;TZID=America/New_York:20180219T170000
DTSTAMP:20260501T100247
CREATED:20180120T184443Z
LAST-MODIFIED:20180219T142608Z
UID:49303-1519034400-1519059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:FULL DAY BREAD MAKING WORKSHOP! \nJoin artisanal baker Leo J. 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 J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-full-day-breadmaking-intensive-by-leo-baduria-4/
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_539407853110297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180219T183000
DTEND;TZID=America/New_York:20180219T210000
DTSTAMP:20260501T100247
CREATED:20180106T174442Z
LAST-MODIFIED:20180107T184205Z
UID:49024-1519065000-1519074000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:SOLD OUT – 3nd Night Added Tuesday Feb 20\nDim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu-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_1953006341688699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180220T183000
DTEND;TZID=America/New_York:20180220T210000
DTSTAMP:20260501T100247
CREATED:20180107T164838Z
LAST-MODIFIED:20180107T171707Z
UID:49083-1519151400-1519160400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Dim Sum by Jackie Shiu
DESCRIPTION:Dim Sum — a long-standing Cantonese culinary tradition of many small dishes served with copious amounts of tea — has become a lively and popular brunch activity the world over. Pan-fried dumplings\, pillowy steamed buns\, and crispy spring rolls are just some of the treats on offer. \nJoin Jackie Shiu for a fun\, hands-on evening of cooking as she shares her recipes and techniques for a number of classic dim sum dishes\, given a 100% plant-based makeover. The menu will feature favourites like Tofu and Veggie Potsticker Dumplings\, Vegan BBQ “Pork” Bao\, Crispy Vegan Spring Rolls and Sweet Red Bean Buns. \nAlong the way you’ll learn a host of great kitchen skills like: how to stuff & pleat dumplings\, how to make your own bao buns from scratch\, tips on using veggies and meat substitutes\, and an introduction to a range of traditional Chinese ingredients and cooking techniques. \n—–\n$60 +HST \n—–\nJackie Shiu is a food blogger and YouTuber who made the decision to go vegan in early 2016. After learning about plant-based cooking\, Jackie was inspired\, and with it fostered dedication to change her lifestyle. With a goal to take comfort food classics and add her own vegan twist to them\, she now shares new recipes with her viewers and readers on a weekly basis. You can find her blog and YouTube channel at The Jackfruit Vegan. \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-vegan-dim-sum-by-jackie-shiu-3/
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_871107143062573.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180221T180000
DTEND;TZID=America/New_York:20180221T190000
DTSTAMP:20260501T100247
CREATED:20180216T163234Z
LAST-MODIFIED:20180216T163843Z
UID:50616-1519236000-1519239600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED Feb 21\, 2018
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n				\n				Ma’amoul el eid ( معمول العيد )\n				\n		\n\n[beef] Bamieh bi lahmeh بامیة باللحمة\nA traditional Middle Eastern dish\, this light stew of okra and beef cubes can be found in countless variations in different countries and regions. The Syrian recipe features sauteed garlic and onion in a lightly spiced tomato gravy\, generously garnished with parsley and coriander\, and served alongside Rez bel Shairieh (rice with vermicelli) and a selection of pickles. \n[vegetarian] Bamieh bil ziet بامیة بالزیت\nThe vegetarian version of this dish is also very popular\, and well regarded for its health benefits. Cooked with generous splash of olive oil and squeeze of lemon\, it is equally delicious warm with rice\, or served at room temperature as a mezze to be scooped up with pita bread. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMa’amoul bil tamer معمول بالتمر\nAn ancient Arab dessert\, these delicate pastry cookies are filled with dates. They may be in the shape of balls\, domed or flattened disks\, decorated by hand or be made in specially carved wooden molds\, often passed down in families for generations. \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-21-2018/
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_152209332154325.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180222T180000
DTEND;TZID=America/New_York:20180222T210000
DTSTAMP:20260501T100247
CREATED:20180122T232220Z
LAST-MODIFIED:20180208T195520Z
UID:49447-1519322400-1519333200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chik'n and Waffles by Kellie Asante
DESCRIPTION:When Kellie Asante discovered vegan eating and nutrition\, she was captivated\, but found one of the biggest hurdles was that the food did not taste like “home”. She decided that there was a need for vegan\, Afro-centred restaurants\, cooking classes\, and products in the Greater Toronto Area — and so Afrobeets was born! \nGearing people up for what’s to come for summer 2018\, Kellie will be serving her signature\, flavour-packed Chik’n and Waffles. A vegan take on an African/American comfort food staple\, Kellie’s chik’n and waffles are a marriage of flavours from vast culinary traditions of Africa and beyond that are 100% plant-based. \nYendidi (let’s eat)! \n—– \nChik’n & Waffles $15\nA fluffy homestyle waffle with 2 piece Chik’n (crispy battered oyster mushrooms) on top.\nEach chik’n & waffles combo comes with your choice of tater tots or coleslaw\, and smoky-tangy maple syrup. (#vegan) \nClassic — Good old battered\, fried and golden. \nYahji BBQ — Chik’n tossed in a west african inspired savoury and spicy peanut bbq sauce \nApple Honie — Chik’n tossed in a sweet and zesty house-made apple honie sauce \nSweet Potato Pie $4\nDecadent sweet potato pie served\n—– \nAfrobeets is a company on a mission to shake up the perception of vegan food by creating mouthwatering food that excites\, broadens\, and inspires your palate and mind. With its roots grounded in the cuisines of Africa and Diaspora and it’s inception sparked by the needs and imaginations of real people\, Afrobeets provides contemporary Vegan-Africana cuisine that is both innovative and necessary. Through curated food events\, providing catering services\, and crafting devourables\, Afrobeets makes wholesome delicious food that makes you taste the rhythm. \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-chikn-and-waffles-by-afrobeets-kellie-asante/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_2027927074114265.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180223T183000
DTEND;TZID=America/New_York:20180223T213000
DTSTAMP:20260501T100247
CREATED:20180130T003748Z
LAST-MODIFIED:20180223T190833Z
UID:49827-1519410600-1519421400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Japanese Soba Master Class by Ted Iizuka
DESCRIPTION:Noodles are an iconic part of Japanese cuisine and culture. Ramen\, with its bold\, loud flavours is like a crowded street corner in Tokyo’s Shinjuku\, full of colour and noise and bright light; soba is more like the quiet and subtle beauty of a Zen monastery. The Depanneur is honoured to invite Ted Iizuka\, Canada’s only Soba Master\, to share an intimate and in-depth exploration of the making and enjoying of this traditional Japanese delicacy. \nSoba was originally a working person’s food — simple\, humble and nourishing — made to be enjoyed with hearty slurping. Soba in Japanese refers not only to buckwheat but also the noodle made from it. Buckwheat is not\, in fact\, a form of wheat or even a grain (it is technically a seed). There is no gluten present in buckwheat\, making it ideal for those on gluten-free diets\, but that presents unique challenges in the kitchen. \nWithout gluten’s binding quality\, which makes wheat flour elastic\, buckwheat flour falls apart easily and requires a skilled touch. A soba chef in Japan has to apprentice for over 5 years to learn the requisite skills\, and three of those are spent just learning how to make the dough. The most common soba today is called Ni Hachi\, (“two-eight” or 20% wheat flour and 80% buckwheat flour); the addition of wheat makes the dough easier to work and gives a smoother texture that is popular. \nIn Japan\, soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine\, missing from white rice\, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids\, including lysine\, which is lacking in wheat flour. \nThe preparation of soba takes place in three stages. First is Kibachi\, where the buckwheat flour is mixed in a large\, distinctive\, red lacquer bowl. The quantity of water to flour and the handling are critical in the mixing. Then comes Noshi\, where the dough is rolled into a large square using a cylindrical rolling pin. Great hand skill is required here\, and in Japan\, some of the rolling pins are reputed to have magical powers. Finally\, the rolled dough is carefully folded into layers and cut into noodles about 1.3-millimetre square. An impressive\, specialized knife\, made with the ancient skills of the swordsmith\, is used for the cutting. \nSoba noodles have a subtle nutty flavour\, and the purest way to eat them and enjoy their flavour is called zaru soba —the noodles served chilled on a bamboo wicker plate with a simple topping and a dipping sauce\, shiru\, made from bonito flakes and soy sauce. \nTed will prepare and serve zaru soba with all hand-prepared\, organic ingredients. He personally selects the buckwheat in the fields of Northern Manitoba and mills it at home between massive stones. He shaves flakes from a block of dried bonito from Japan to make the shiru. The soba noodles will be topped with a homemade oboro tofu\, unfamiliar to most of us in North America. It has a custard-like texture and a subtle flavour that you won’t find in commercial tofu. Ted extracts the milk from organic soybeans\, which is gently cooked to make the finished tofu. \nJoin us for this unique and rare opportunity to share in the preparation and eating of a traditional Japanese meal with a true master craftsman.\n—- \n$90 +HST \n—–\nIizuka Tetsuya is the formal name of Ted Iizuka\, Canada’s only Soba Master. We call him Ted-san; in Japanese the suffix -san is a mark of both respect and affection. Ted was a successful shipping executive\, posted in offices throughout the world\, including Toronto. When he was ordered back to headquarters in Tokyo\, he realized that the freedom of life in Canada would allow him to pursue his heart’s passions: soba-making and fishing. So\, he threw off suit and tie\, put on his chef’s apron and stayed in Toronto. We are lucky to have his presence here\, not for his introducing us to particular disciplines and pleasures of Japanese food\, but also for his work with the farmers of Northern Manitoba to bring the world’s highest quality buckwheat to the world.\nhttp://www.sobacanada.com/\n—– \nThe Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops and pop-up food events \nLearn more about The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-japanese-soba-master-class-by-ted-iizuka/
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_1230124337120072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180224T193000
DTEND;TZID=America/New_York:20180224T223000
DTSTAMP:20260501T100247
CREATED:20180122T232222Z
LAST-MODIFIED:20180123T000119Z
UID:49449-1519500600-1519511400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Caribbean Heat by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nJamaican Rum Punch\nA classic Jamaican cocktail of citrus fruits\, pineapple juice\, strawberry syrup and lime — we’ll provide the base\, feel free to add your own rum! \nSpicy Corn Soup\nA rich and spicy vegetable chowder with dumplings and ground provisions (yellow yam)\, spiced with scotch bonnet pepper and pimento seeds. \nBraised Oxtail Stew\nStewed oxtail\, slow-cooked in a rum-infused braise with garlic\, onions\, scotch bonnet peppers and Jamaican allspice for a luscious and deeply-flavoured gravy. Served with an island-style coleslaw of shredded cabbage\, carrots with a sweet vinaigrette dressing. \nCouscous and Peas\nA play on traditional Jamaican rice and peas; couscous cooked with kidney beans\, coconut milk and spices. \nPlantain and Avocado Salad\nLightly dressed ripe plantains\, soft avocado\, black beans and ripe tomato. \nVanilla Rum Cake\nA Jamaican classic – soft vanilla sponge infused with Appleton rum and drizzled with a butter rum sauce\, served with Spice Mango ice cream — Spice Mango is a type of island mango sought after for its soft pulp and sweetness.\n—– \n$50 +HST\nBook Now \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. 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\, Winston 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—–\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-caribbean-heat-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/2018/01/facebook_event_153959288724410-e1516665615971.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180225T183000
DTEND;TZID=America/New_York:20180225T210000
DTSTAMP:20260501T100247
CREATED:20180120T192553Z
LAST-MODIFIED:20180223T224902Z
UID:49312-1519583400-1519592400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:The last time this class was offered it sold out in record time. It’s a tasty one! Get your spots right away!!\n—– \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 addtional dough to bake at home. \n$60 +HST \n—–\nLeo J. Baduria’s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-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_169858126964338.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180226T183000
DTEND;TZID=America/New_York:20180226T210000
DTSTAMP:20260501T100247
CREATED:20180123T001722Z
LAST-MODIFIED:20180123T022522Z
UID:49474-1519669800-1519678800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (2nd night)
DESCRIPTION:Join 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 J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-2nd-night/
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_1621727901253215.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20180227T183000
DTEND;TZID=America/New_York:20180227T210000
DTSTAMP:20260501T100247
CREATED:20180123T001725Z
LAST-MODIFIED:20180123T022526Z
UID:49476-1519756200-1519765200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria (3rd night)
DESCRIPTION:Join 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 addtional dough to bake at home. \n$60 +HST \n—–\nLeo J. Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria-3rd-night/
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_256791978190862.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR