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DTSTART;TZID=America/Toronto:20181013T193000
DTEND;TZID=America/Toronto:20181013T220000
DTSTAMP:20260501T093248
CREATED:20180903T183849Z
LAST-MODIFIED:20180903T190522Z
UID:58639-1539459000-1539468000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Catalunya by José Arato
DESCRIPTION:Catalonia is a region bordered by Spain\, France and the Balearic Sea known for its distinctive language and food. Combining elements of French\, Spanish\, Basque and North African influences\, Catalan cuisine is a celebration of the Mediterranean terroir and millennia of cultural dialogue. Chef José Arato\, owner and Head Chef at Pimenton\, brings a handful of Catalan specialities to the table in this elegant meal of robust Mediterranean flavours.\n—– \nTapas\nCroquetas\nDelicate croquettes flavoured with the renowned Spanish ham\, Jamón Serrano\, a regional delicacy admired as far back as the days of the Roman Empire. These breaded and deep fried fritters of thick\, creamy flavoured bechamel are one of the most popular Spanish tapas\, and can be found in many flavours throughout Spain. Served with a garlicky aioli sauce. \nAceitunas\nThick and juicy Spanish Gordal olives marinated in garlicky\, spicy olive oil; perfect to whet the appetite. \nEnsalada\nEscalivada\nA Catalonian grilled vegetable salad named from the Catalan word escalivar\, meaning “to roast over ashes or embers\,” as it is traditional to cook the vegetables over open flame. A selection of Mediterranean vegetables — most commonly red peppers\, eggplants and onions — typically grilled in their skins and dressed with lots of garlic\, parsley\, lemon & olive oil. \nPlato Fuerte\nCordero a la Catalana \nLamb shanks\, marinated for 24 hours in cava\, a Spanish sparkling white wine\, then slow-cooked with garlic and herbs until it falls off of the bone. Served with patatas a la pobre\, (“poor man’s potatoes”) a classic Spanish dish of potatoes & onions cooked in olive oil\, and minted fresh green beans. \nPostre\nCrema Catalana \nThe most famous of Catalunya’s desserts is similar to French creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron made for this purpose. \n\n—–\n\n$50 +HST \n\n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and Moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. pimenton.ca\n\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-catalunya-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/lamb-shanks_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181014T183000
DTEND;TZID=America/Toronto:20181014T210000
DTSTAMP:20260501T093248
CREATED:20180910T200350Z
LAST-MODIFIED:20181008T212958Z
UID:58940-1539541800-1539550800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added TUE Oct 16\nEvery culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, 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 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-polish-pierogies-by-maria-rozynska-12/
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_364120774085085.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181015T160000
DTEND;TZID=America/Toronto:20181015T173000
DTSTAMP:20260501T093248
CREATED:20180910T232408Z
LAST-MODIFIED:20180910T232538Z
UID:58987-1539619200-1539624600@dev.thedepanneur.ca
SUMMARY:AFTER-SCHOOL WORKSHOPS: Chef Jr. by Charlotte Moffatt
DESCRIPTION:An after-school cooking camp for kids 7-14\nOct 15\, 22\, 29 & Nov 5 | 4-5:30pm\nChef JR is a four-week cooking workshop for kids between the ages of 7-14. These workshops will equip your child with the fundamental basics of cooking which will inspire them to start cooking and baking on their own at home. Along with learning about culinary techniques\, our young chefs will learn about hygiene and safety in the kitchen. At the end of every workshop\, our young chefs will be returning home with a few treats to share and will receive a recipe book at the end of the four week course. Kids will leave the course with a sense of pride surrounding their culinary accomplishments along with accumulating many valuable transferable skills such as teamwork\, organization\, planning and problem solving.\n—– \nOct 15 — Week 1: Perfect Pizzas\nWe will learn the basics of dough-making and we will practice safe knife handling skills while chopping up our pizza toppings. Kids can bring some extra pizza dough at home to share with the family! \nOct 22 — Week 2: Creative Crepes\nWe will be making sweet and savoury versions of crepes while practicing plating techniques since we also eat with our eyes! For our sweet crepe\, we will be making an apple-pear crepe with homemade Chantilly cream. The savoury crepe will be a feta and roasted vegetable crepe. Your family can create new and creative fillings at home to fill up all the extra crepes that your child will have. \nOct 29 — Week 3: Ricotta & Ravioli\nKids will be learning how to make both pasta and ricotta from scratch. Our pasta will be assembled into spinach-ricotta raviolis to be served over a simple sage brown butter sauce. \nNov 5 — Week 3: Creative Cupcakes\nWe will wrap up our workshops on a sweet note! Kids will have their choice to make either vanilla or chocolate cupcakes along with buttercream frosting. Ample time will be given to cupcake decorating to exercise our artistic talents.\n—– \n$125 + HST \n—–\nCharlotte Moffatt is an Ontario College of Teachers-certified educator who spent the last five years teaching\, travelling the world and discovering new cuisines. While teaching in Colombia\, she integrated food education into the fourth grade science and math curriculum and felt a deep sense of reward watching her students’ excitement and motivation to learn how to cook. Determined to spend more time teaching culinary skills\, Charlotte spent the entire summer running a culinary camp as head chef.\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/after-school-workshops-chef-jr-by-charlotte-moffatt/2018-10-15/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chef-JR.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181015T183000
DTEND;TZID=America/Toronto:20181015T210000
DTSTAMP:20260501T093248
CREATED:20180917T011142Z
LAST-MODIFIED:20181008T212813Z
UID:59270-1539628200-1539637200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:SOLD OUT – 3rd Night Added TUE Oct 16\nEvery culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, 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 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-polish-pierogies-by-maria-rozynska-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181016T183000
DTEND;TZID=America/Toronto:20181016T210000
DTSTAMP:20260501T093248
CREATED:20181008T212542Z
LAST-MODIFIED:20181008T213001Z
UID:60650-1539714600-1539723600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, 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 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-polish-pierogies-by-maria-rozynska-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2015/02/perogy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181017T180000
DTEND;TZID=America/Toronto:20181017T190000
DTSTAMP:20260501T093248
CREATED:20181012T131021Z
LAST-MODIFIED:20181012T133101Z
UID:60737-1539799200-1539802800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 17
DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n				\n			\n				\n			\n				\n				 Ejett Kousa عجة كوسا\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n			\n		\n\n\n[Beef + Lamb] Kebab Hindi كباب هندي\n\n\nLevantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts and parsley\, and is served alongside Rez bel Shairieh (rice with vermicelli) .\n\n\n \n\n\n[Veggie] Fasolia bel Zait فاصولية بالزيت\n\n\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a slice of Ejett Kousa عجة كوسا\, a zucchini frittata with with green onion\, parsley\, garlic\, dried mint\, flour and eggs\, and a side of Rez bel Shairieh (rice with vermicelli)\n\n\n \n\n\nSalateh Naameh سلطة ناعمة\n\n\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.\n\nAsawar El Sit (سوار الست)\n\n\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.\n\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 \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \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-october-17/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/kebab-hindi.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181018T180000
DTEND;TZID=America/Toronto:20181018T210000
DTSTAMP:20260501T093248
CREATED:20180929T204409Z
LAST-MODIFIED:20180929T220553Z
UID:60277-1539885600-1539896400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Healthy Russian Comfort Food by Doris Fin
DESCRIPTION:What happens when an award-winning chef with a knack for clean & healthy eating reaches back to her Russian roots for inspiration? A night of delicious Russian comfort food with a contemporary health-conscious twist!  #Vegan & #GF options available!\n\n\n \n\n\nBorscht $6 \n\n\nIn Russia\, there are more vegetables available than meat\, so one of the popular soups people eat all year round\, hot or cold\, is this beetroot soup with cabbage\, carrots\, onions\, dill and served with lemon\, sour cream and a wedge of dark Russian rye bread.\n\n\n#GF\, #Vegan sour cream available. \n\n\n \n\n\nMushroom Blintzes 2 for $7 \n\n\nFlour has always been easy to come by in Russia\, so generations of cooks have become adept at rolling out doughs into every shape\, texture and size imaginable. These thin crepes (blin) are filled with mushrooms\, cheese and potato\, and served with sour cream.\n\n\n \n\n\nChicken Kotleti $14\n\n\nClassic Russian kotleti — minced chicken patties made with\, eggs\, onions\, garlic & dill — are similar to meatballs\, but flavoured and shaped a bit differently. Lightly pan fried and served with mayo\, kotleti are the beloved “chicken nuggets“ of countless Russian children. Served with vinigret (Russian beetroot salad) and plov\, a Russian rice pilaf with carrots\, celery\, red peppers\, parsley\, garlic & onions cooked in a homemade veggie broth.\n\n\n#Vegan & #GF kotleti — jackfruit with chickpea flour — also available \n\n\n \n\n\nChef Doris’ Famous Bliss Cake $7\n\n\nLayers of creamy sunflower & coconut–based chocolate and vanilla creams\, with raspberries and maple-candied pecans. #Vegan & #GF\n\n\n \n\n\nPrix Fixe Menu $25 \n\n\nChoice of Borscht –or– Blintzes + Kotleti + slice of Bliss Cake\n\n\n—–\n\n\n \n\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\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-healthy-russian-comfort-food-by-doris-fin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/blintzes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181020T193000
DTEND;TZID=America/Toronto:20181020T223000
DTSTAMP:20260501T093248
CREATED:20180910T230208Z
LAST-MODIFIED:20180915T014737Z
UID:58981-1540063800-1540074600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: At My Bahamian Table by KayGeni
DESCRIPTION:KayGeni is a musician\, singer\, and songwriter from the Bahamas who recently moved to Toronto. Tonight she shares with you some of her favourite family recipes\, dishes that evoke memories of growing up and her grandmother’s kitchen. Variations on these classic dishes can be found in almost every Bahamian home\, with every family giving them their own personal touch. In addition to sharing her food and stories — like the real Bahamian way to eat a fried snapper — Kay will be performing 2 songs from her latest album\, Indigo.\n—– \nChicken Souse\nBahamian-style chicken broth with chicken\, veggies\, potatoes and a hint of scotch bonnet pepper\, garnished with fresh lime; a favourite hangover cure on the island. \nJohnny Cakes\nA buttery\, dense bread with a hint of sweetness\, often baked in a skillet and found in bakeries and on tables throughout the Bahamas. \n  \nFried Snapper\nA family favourite of the chef\, whole fresh fish rubbed with a blend of peppers\, salt and lime and then fried until crispy on the outside and delicately flakey inside. \nPeas ‘n’ Rice \nA staple at most meals\, that every Bahamian family makes a little differently. There’s a base of tomatoes\, onions\, thyme and browning — a Caribbean condiment of caramel color\, vegetable concentrates and seasonings — that’s combined with pigeon peas and rice\, as well as bay leaf\, sweet peppers\, and often a dash of ham and/or bacon\, and a touch of scotch bonnet pepper for a bit of kick! \nBaked Macaroni\nAnother staple from my mother’s table that we lived for growing up. Macaroni\, cheddar cheese\, butter\, and cream\, mushroom\, sweet peppers\, a dash of paprika and seasoning salt\, baked in a deep tray and cut into squares. Delicious cheesy goodness! \nFried Plantains\nRipe plantains fried until golden and caramelized. \nCrab Salad\nA light salad of surimi (pollock or whiting processed and seasoned to resemble crab)\, tomatoes\, cucumbers\, and sweet peppers\, dressed with mayonnaise & fresh lime juice. \nPotato Salad\nWarm potatoes with hard-boiled eggs\, sweet peppers\, and fresh parsley in a mayo\, mustard and paprika dressing. \n  \nCoconut Tart\nA Caribbean favourite: tender cake dough folded around a rich filling of coconut\, cinnamon\, sugar\, and vanilla.\n—– \n$50 + HST \n—–\nKayGeni is a Bahamian-born singer-songwriter now living in Toronto and exploring the intersection of modern RnB\, neo-soul and pop. Listen and download KayGeni’s new EP\, Indigo at wsmusic.ca/kaygeni \nDan Gordon is a food entrepreneur with a background in gourmet\, alcohol-infused mustards. His brand\, Whisky & Spice\, now supports and promotes local\, independent musicians with resources and curated culinary events. Dan is a graduate of several of George Brown’s culinary courses and a certified Whisky Ambassador\, accredited by the Scotch Whisky Association. \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-at-my-bahamian-table-by-kaygeni/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/fried-snapper-with-plantain.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181021T183000
DTEND;TZID=America/Toronto:20181021T210000
DTSTAMP:20260501T093248
CREATED:20180910T211018Z
LAST-MODIFIED:20180924T154448Z
UID:58965-1540146600-1540155600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, Oct. 22\n\n\nJoin master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.\n\n\n \n\n\nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale.\n\n\n \n\n\nIn this fun\, hands-on workshop\, participants will learn how to:\n\n\n\n safely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\n\n\n\n \n\n\n—–\n\n\n\n$60 +HST\n\n\n\n\n\n—–\n\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\n\n \n\n\n—–\n\n\nEvery week\, 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-fall-pickles-and-chutney-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/2018/09/Camilla-lowres-0358.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181022T183000
DTEND;TZID=America/Toronto:20181022T210000
DTSTAMP:20260501T093248
CREATED:20180924T154227Z
LAST-MODIFIED:20180924T154350Z
UID:60023-1540233000-1540242000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Pickles and Chutney by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney\, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.\n\n\n \n\n\nThe class covers all the basics of canning pickles and chutney\, from selecting your produce to proper sterilization to basic microbiology\, and we’ll sample some different styles and flavours. You will leave with a jar of each\, ready to tackle any vegetable canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale.\n\n\n \n\n\nIn this fun\, hands-on workshop\, participants will learn how to:\n\n\n\n safely prepare flavourful\, crunchy\, shelf-stable pickles\nsafely prepare delicious chutney\nmodify ingredients in any recipe to satisfy your creative urges\neliminate steps from the traditional canning process\n\n\n\n—–\n\n\n\n$60 +HST\n\n\n\n\n\n—–\n\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\n\n \n\n\n—–\n\n\nEvery week\, 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-fall-pickles-and-chutney-by-camilla-wynne-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Camilla-lowres-0358.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181024T180000
DTEND;TZID=America/Toronto:20181024T190000
DTSTAMP:20260501T093248
CREATED:20181019T205307Z
LAST-MODIFIED:20181019T205620Z
UID:61144-1540404000-1540407600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED October 24
DESCRIPTION:Fattayer S’baneh فطاير سبانخ\n				\n			\n				\n			\n				\n				Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n			\n		\n\n\n[chicken] Musakhan مسخن \n\n\n\nOver the last 60 years\, many people from the Palestinian diaspora have found their way to Syria\, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria\, especially in the South. Very thin sheets of taboon flatbread are filled with cooked chicken\, onions that have been caramelized in olive oil\, and a generous helping of tangy sumac. They are rolled up into small cigars and baked in an oven\, and then dusted with more sumac and pomegranate molasses before serving.\n\n\n \n\n\n[vegetarian] Fattayer S’baneh فطاير سبانخ\n\n\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. Fatayer Sabaneh is a triangular pastry filled with spinach and onions cooked in olive oil\, flavoured with tangy sumac.\n\n\n \n\n\nMutabal Kousa ( متبل كوسا)\nA delicious meze dip made with fried zucchini\, tahini\, garlic and yogurt\, garnished with parsley and olive oil.\n\n\n \n\n\nMalfouf Salateh سلطة ملفوف \n\n\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint.\n\n\n \n\n\nMabrosheh bil mrabah مبروشة بالمربى\n\n\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with apricot jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would also be a familiar sight in a Canadian bakery or holiday table.\n\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 \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \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-october-24/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Musakhan.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181025T180000
DTEND;TZID=America/Toronto:20181025T210000
DTSTAMP:20260501T093248
CREATED:20181005T181530Z
LAST-MODIFIED:20181006T134338Z
UID:60537-1540490400-1540501200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Guatemalan Street Food by Mirelle Blassnig
DESCRIPTION:Come experience the vibrant flavours and vivid spices that are the hallmarks of Guatemalan cuisine. From an early age\, Mirelle would revel in the Latin flavours created by her Guatemalan mother. Along with the secret to great tamales\, Mirelle learned that this wondrous Central American cuisine is best served alongside animated dinner conversation with close friends and extended family. So c’mon down\, bring your friends and enjoy the offerings of this magical and delicious taste of Latin America.\n—- \nMango y Pepitas $3\nA typical street snack that marries the tartness of green mangoes and lime\, with the earthiness of toasted pumpkin seeds\, and a little kick of chile powder. \nTaquitos 2 for $7\nCrispy rolled tacos stuffed with chicken and spices topped with salsa roja (red sauce)\, curtido (pickled slaw)\, and crumbled cheese. \nTamales $7\nA masa (corn flour) parcel stuffed with turkey and peppers\, steamed in a banana leaf.\n(#vegetarian option available) \nRellenitos de platano $5\nSweetened mashed plantain\, stuffed with black beans and chocolate\, fried to a golden brown\, served with sweetened sour cream and dusted with powdered sugar. \nChampurradas 2 for $5\nA large\, sweet\, crispy cookie made with cornmeal and topped with sesame seeds. \nPrix Fixe Tasting Menu $25\nMango y Pepitas + Taquitos + Tamales + Rellenitos + Champurradas\n—– \nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, whether she’s wandering a market in Asia or a farmer’s market in Toronto\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Find Mirelle on Instagram @Cocina.de.Alvarez\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-guatemalan-street-food-by-mirelle-blassnig/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/taquitos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181026T183000
DTEND;TZID=America/Toronto:20181026T210000
DTSTAMP:20260501T093248
CREATED:20180924T152234Z
LAST-MODIFIED:20180924T212729Z
UID:60015-1540578600-1540587600@dev.thedepanneur.ca
SUMMARY:MASTER CLASS: Chiles\, Chutneys & Hot Sauce with Greg Couillard
DESCRIPTION:Goyo’s Inferno – The Spicemeister Returns\nToronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy\, complex and fiery condiments — so much so\, he was once christened “The Spicemeister” by renowned food critic Joanne Kates. In this fun\, hands-on workshop\, will be sharing the recipes and techniques for some of his favourite chutneys\, hot sauces and salsas from around the world. \nThese intense flavour-bombs elevate any dish they accompany\, adding a kaleidoscopic burst of spice\, umami\, sweetness and tang. Whether on a cheeseboard\, alongside roasted meats or simple legumes and rice\, these versatile and long-lasting condiments are an adventurous cooks’ secret weapon. Participants will get to make and take home 4 of Greg’s signature condiments along with recipes\, and there will be plenty of opportunity for snacking in class.\n—– \nMumbai Mango Mamba\nA sweet & spicy Indian-style tangy mango chutney\, heady with star anise\, ginger and complex South Asian spices.\nServed with vegetarian samosas. \nMexican Casera Rojo and Salsa Verde \nGreg has spent the last six or so winters immersed in the cuisine of the Pacific coast of Mexico\, so these authentic salsas bring a true taste of the Mexican market to the table. A classic home-style red sauce showcases the variety & versatility of dried Mexican chilies: Pasillo\, Guajillo\, Pulla and Ancho chilies toasted and mixed with charred tomato and onion\, while the fast and fresh green salsa is bright with tomatillo\, Serrano chile\, cilantro and lime\, mellowed with creamy avocado.\nServed with corn totopos and fresh guacamole. \nCaribe Flambeau\nA very hot Caribbean-style hot sauce with the fruity heat of Scotch Bonnet peppers with the added kick of Carolina Reapers and Habaneros\, with notes of garlic\, thyme\, ginger\, citrus and honey.\nServed with Greg’s famous Jerk chicken\, coco bread\, and a cool\, creamy coleslaw\n—- \n$90 +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—– \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/master-class-chiles-chutneys-hot-sauce-with-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Chiles_3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181027T100000
DTEND;TZID=America/Toronto:20181027T150000
DTSTAMP:20260501T093248
CREATED:20181003T212400Z
LAST-MODIFIED:20181028T135525Z
UID:60486-1540634400-1540652400@dev.thedepanneur.ca
SUMMARY:CANCELLED — BRUNCH POP-UP: Parve AF Vegan Appetizings and Knisherie
DESCRIPTION:“Due to a series of unfortunate (but sure to make entertaining anecdotes to n the future) events\, tomorrow’s brunch at the Depanneur is cancelled. Many thanks to those who came out today\, and I hope to see you all next time.”\n— Emily Zimmerman\n\nPear and Pepper’s Parve AF Vegan Appetizings and Knisherie is s a Jewish brunch pop-up\, drawing on chef Emily Zimmerman’s long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). \nEmily has been veganizing classic New York-style Ashkenazi dishes for years. Now these dishes\, based on both restaurant treats and family favourites\, are available for brunch! \nFeaturing Emily’s signature knishes — delicious\, flaky pastries with hearty\, savoury fillings — along with  brunchy delights like her fool-your-Bubby eggy tofu scramble with caramelized onions. And what would any appetizings menu be without a “dairy plate\,” or rather\, a non-dairy plate\, piled with the complete selection of sides\, salads\, spreads\, and schmeckens (little noshes). \n—–\nClassic potato and mushroom knish with two sides $12 \nBrick Lane bubble’n’squeak knish with two sides $12 \nTofu scramble with caramelized onion\, rye toast\, choice of side $12 \nParve platter: all the sides\, rye toast $12 \nAdditional sides $3 each \nSides $3\nPotato Salad with lots of dill and pickles\nI can’t believe it’s not Egg Salad\nJackfruit smoked “fish” paté\nCucumber and scallion salad\nSunflower seed Chopped “Liver” \n+ Coffee & pastries\n—– \nOct 27-28 | 10am-2:30pm | CASH ONLY\n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
URL:https://dev.thedepanneur.ca/event/surprise-brunch-pop-up/2018-10-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knish.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181027T193000
DTEND;TZID=America/Toronto:20181027T220000
DTSTAMP:20260501T093248
CREATED:20180917T000941Z
LAST-MODIFIED:20180917T010110Z
UID:59246-1540668600-1540677600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi
DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nMoules Mariniere\nSailor-style mussels with a savory white wine\, garlic and parsley sauce. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nGateau Basque\nThis simple yet refined cake features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling. \n$50 +HST \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 weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/01/beef-bourguignon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181028T183000
DTEND;TZID=America/Toronto:20181028T210000
DTSTAMP:20260501T093248
CREATED:20180917T004940Z
LAST-MODIFIED:20180926T142705Z
UID:59252-1540751400-1540760400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato
DESCRIPTION:SOLD OUT — 2nd Night Added MONDAY\, October 29\n\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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-secrets-of-paella-valenciana-by-jose-arato-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181029T183000
DTEND;TZID=America/Toronto:20181029T210000
DTSTAMP:20260501T093248
CREATED:20180924T154951Z
LAST-MODIFIED:20180924T155032Z
UID:60030-1540837800-1540846800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato
DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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-secrets-of-paella-valenciana-by-jose-arato-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181030T183000
DTEND;TZID=America/Toronto:20181030T210000
DTSTAMP:20260501T093248
CREATED:20181001T195301Z
LAST-MODIFIED:20181001T195724Z
UID:60341-1540924200-1540933200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Secrets of Paella Valenciana by José Arato(3)
DESCRIPTION:3rd Night Added! \nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking. \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend. \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-secrets-of-paella-valenciana-by-jose-arato3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181031T180000
DTEND;TZID=America/Toronto:20181031T190000
DTSTAMP:20260501T093248
CREATED:20181026T204506Z
LAST-MODIFIED:20181031T215647Z
UID:61515-1541008800-1541012400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Halloween Edition — WED Oct 31
DESCRIPTION:Yalanji   يالنجي\n				\n			\n				\n			\n				\n				Hummus (مسبحة)\n				\n			\n				\n			\n				\n				Barazek برازق\n				\n		\n\nFor this special Halloween Edition of Newcomer Kitchen we’ve designed a special menu of tasty finger foods — including a Pumpkin Kibbeh — that can easily be eaten on the go. Pick up your dinner at The Depanneur and you’ll have a tasty\, nourishing dinner you can eat & share right out of the bag while out trick-or-treating! \n[beef] Kibbeh Maklieh bil Lahmeh كبة مقلية باللحمة\nKibbeh is one of the the most traditional and famous Syrian dishes — there are more than 25 different kinds to found in Damascus alone! Bulgur wheat\, fresh local pumpkin and spices are combined into a dough and formed into small football-shaped dumplings stuffed with a spiced mixture of ground beef and toasted walnuts. They are then fried to give them a crispy\, dark auburn exterior. \n[Vegetarian] Kibbeh Maklieh bil lakteen كبة مقلية باللقطين\nPumpkin and bulgur wheat kibbeh with a filling of chopped spinach \, mushrooms\, roasted walnuts and flavored with Arabic 7-spice (baharat). \nBoth kibbehs come with a side homemade Syrian-style chickpea hummus. \n[vegetarian] Yalanji بالنجي\nA popular vegetarian version of classic stuffed vine leaves\, yalanji features a seasoned rice filling flecked with parsley\, pomegranate molasses\, tomato\, onion\, garlic\, mint\, olive oil\, lemon\, black pepper\, and uniquely seasoned with a tiny bit of ground coffee. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \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 \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \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-halloween-edition-wed-oct-31/
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:20181101T180000
DTEND;TZID=America/Toronto:20181101T210000
DTSTAMP:20260501T093248
CREATED:20181015T141925Z
LAST-MODIFIED:20181015T141925Z
UID:60862-1541095200-1541106000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Karachi to Khaiber by Nasir Zuberi
DESCRIPTION:Karachi is the commercial hub\, port and most populous city in Pakistan\, with nearly 20-million people. It is a cosmopolitan city that generates 70% of the revenue for the country. Still\, traditional Pakistani food is still dear to the hearts of Karachiites: and showcases Pakistan’s cosmopolitan history as a part of the Silk Road trade in spices and good. \nNasir Zuberi\, a long-time Karachi resident and caterer\, has put together a meal comprising of Karachiite favorites. These authentic dishes are not only part of regular home meals\, but also served on special occasions — like tonight’s dinner at The Depanneur.\n—– \nDal $6\nDal (Lentils) are an integral part of every home in Pakistan\, cooked in myriad different ways\, but especially popular in winter as a warm and comforting soup. This traditional recipe\, a mix of moong & masoor dals\, is cooked with onion\, tomato\, fresh garlic & ginger and topped with a special seasoning of roasted cumin and mint. \nVegetable Karahi $13\nA Karachi speciality of mixed vegetables —potato\, green peas\, fresh tomato — cooked in wok with Nasir’s special homemade spice blend\, garnished with fresh ginger and coriander. Served with aromatic basmati rice infused with whole garam masala & fresh herbs\, and a cucumber and mint yogurt raita. \nHara Masala Chicken $13\nHara (Green) masala – a distinctive green “curry” made with fresh green herbs is an exquisite dish rarely seen in Toronto. Fresh chicken quarters are marinated overnight in yogurt\, coriander\, mint\, green chillies\, and a homemade spice blend. Garnished with fresh ginger and served with aromatic basmati rice infused with whole garam masala & fresh herbs\, and a cucumber and mint yogurt raita. \nCombo Plate $16\nVegetable Karahi + Hara Masala Chicken with basmati rice & raita \nMeethi Seviyan $4\nThis vermicelli halwa (sweet) is a very Traditional Pakistani dessert\, often prepared on special occasions such as Eid. Thin wheat noodles are cooked with ghee\, sugar\, green cardamom and warm spices\, and garnished with crushed almonds. \nSmall Prix Fixe $22\nDal + Vegetable -or- Chicken + Sweet \nLarge Prix Fixe $24\nDal + Vegetable & Chicken Combo + Sweet\n—– \nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and in the process of setting up a new catering business. He has passion for food and traditional home-style recipes.\nNasir’s extensive travelling across the Middle East\, Africa\, CIS and Indian sub-continent as a Product & Business Development professional has exposed him to many different cuisines\, but his favourite remains traditional Pakistani food.\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-karachi-to-khaiber-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Hara-Green-Masala-Chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181103T193000
DTEND;TZID=America/Toronto:20181103T220000
DTSTAMP:20260501T093248
CREATED:20180924T204545Z
LAST-MODIFIED:20180924T205228Z
UID:60049-1541273400-1541282400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Autumn Offerings by Mirelle Blassnig
DESCRIPTION:“Good things grow in Ontario”  \nThe crisp autumn air invites us to wrap ourselves in cozy knit sweaters and delight in the sounds of leaves crunching under foot as we enjoy the bounty of Ontario’s farms. This ode to fall is created using the best of Ontario’s late-autumn fruits and vegetables to set a new standard for comfort food. Come and celebrate the abundance of the season! \n—–\nNibble\nBeet carpaccio with arugula\, goat cheese crema\, mint\, dill and toasted pistachios. \nNourish\nPork tenderloin topped with apple and pumpkin butter and a crispy sage leaf\nCauliflower purée with sautéed leeks\nHoney roasted carrots and parsnips\nWarm brussels sprout salad with pumpkin seeds and dried cranberries \nNosh\nSpiced pear and caramel galette served with vanilla ice cream \nNightcap\nTres leches birthday truffle infused with rum\n—- \n$50 +HST \n—–\nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, whether she’s wandering a market in Asia or a farmer’s market in Toronto\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Check out her culinary creations on her Instagram profile @Cocina.de.Alvarez. \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-autumn-offerings-by-mirelle-blassnig/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/Mirelle-B-Pork-tenderloin.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181105T100000
DTEND;TZID=America/Toronto:20181105T130000
DTSTAMP:20260501T093248
CREATED:20181015T212140Z
LAST-MODIFIED:20181105T201458Z
UID:60900-1541412000-1541422800@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo
DESCRIPTION:ON SALE!\nMexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$75 +HST \nSPECIAL OFFER: Book on AirBnB and save $20!\n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \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/lunch-learn-mexican-sopes-and-tlacoyos-with-erika-araujo/
LOCATION:Ontario
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181105T183000
DTEND;TZID=America/Toronto:20181105T210000
DTSTAMP:20260501T093248
CREATED:20180929T220327Z
LAST-MODIFIED:20181105T003717Z
UID:60289-1541442600-1541451600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Fish & Seafood Cookery by Nicole Di Nardo
DESCRIPTION:Adding more fish and seafood to your diet can be a healthy and sustainable choice\, but many people remain intimidated around how to best select and prepare them. In this fun\, hands-on class Chef Nicole DiNardo will share with essential techniques for selecting\, preparing and cooking the freshest sustainable fish and shellfish. \n\n\n \n\n\nWith a focus on health & nutrition\, this class will be filled with tips on how to marinate and prepare fish fillets\, cooking and deboning whole fish\, and selecting\, preparing and cooking shellfish. You’ll leave with ideas & inspiration galore!\n\n\n—–\n\n\n \n\n\nSavoury Steamed Mussels\n\n\nMussels are fast\, easy\, local\, affordable\, sustainable and delicious\, but still many people have not discovered for themselves how easy they are to prepare. Nicole will walk you through selecting and cleaning mussels\, and a quick & easy recipe for Moules Mariniere with shallots\, garlic\, white wine & tomatoes.\n\n\n \n\n\nMiso-Glazed Mackerel\n\n\nMackerel is an under-rated and delicious fish\, more popular in Japan than here. This richly satisfying Asian-inspired recipe with miso\, honey\, chilli & orange shows off this great fish to its best advantage.\n\n\n \n\n\nWhole Body Salt Baked European Seabass \n\n\nA spectacular way to prepare whole fish is baked in salt crust. You’ll learn this elegant but surprisingly easy Mediterranean technique for sea bass\, seasoned with grapefruit\, sage and olive oil\, that is guaranteed to impress.\n\n\n—–\n\n\n \n\n\n$60+HST\n\n\n \n\n\n—–\n\n\nNicole Di Nardo is a holistic nutritionist and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes\, conducts corporate wellness seminars and caters at wellness retreats all around Ontario. \n\n\n \n\n\n—–\n\n\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-fish-seafood-cookery-by-nicole-di-nardo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/09/intro-to-seafood-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181106T180000
DTEND;TZID=America/Toronto:20181106T210000
DTSTAMP:20260501T093248
CREATED:20181008T190612Z
LAST-MODIFIED:20181022T233034Z
UID:60632-1541527200-1541538000@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Shauna Kearns
DESCRIPTION:For millennia\, in cultures around the world\, the communal oven was the center of community life. Shauna Kearns looks at how the ancient tradition of wood-fired bread baking is helping transform communities in modern-day Pittsburgh \nShauna Kearns is a founder and co-facilitator of the Braddock Community Oven in Braddock\, PA. In this engaging talk\, Shauna will explore how the Braddock Community Oven came to be built\, and the role it plays in Braddock\, touching on issues embedded in outsider-driven community food work\, oven access and community ownership. You’ll discover how the Trade Institute of Pittsburgh is utilizing the power of brick ovens and bread to create innovative job training opportunities for formerly incarcerated men and women.\n—– \n \nDinner by Len Senater\nWith a bit of luck\, this dinner will be made largely in a wood-fired oven! \nFire Roasted Fall Vegetable Potage  with Wood Oven Bread\nBlistered Tomatoes with Roasted Garlic & Smoky Collards on Cheesy Polenta + Grilled Sausage or Portobello\nSeasonal Fruit Pies by Leslie Lindsay \n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \nBOOK NOW\n—–\nShauna Kearns is the founder and co-facilitator of the Braddock Community Oven in Braddock\, PA\, and a consultant at The Trade Institute of Pittsburgh. She is currently working with the Trade Institute of Pittsburgh to build a Baking Program for formerly incarcerated women. She holds a Master’s in Food Studies from Chatham University and a Bachelor’s of Commerce from McGill University. She learned to bake at St John’s Bakery at Queen and Broadview. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-shauna-kearns/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/Shauna-Kearns_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181107T180000
DTEND;TZID=America/Toronto:20181107T190000
DTSTAMP:20260501T093248
CREATED:20181028T215535Z
LAST-MODIFIED:20181028T230958Z
UID:61595-1541613600-1541617200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN @ CSI — WED Nov 7
DESCRIPTION:Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Qatayef قطايف\n				\n		\n\n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green peas\, and local squash. \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. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet filled with ricotta\, clotted cream\, fruit and/or nuts\, commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are are folded into little bundles (or sometimes deep-fried) before being drizzled with a honey or sugar syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \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-csi-wed-nov-7/
LOCATION:CSI Annex\, 720 Bathurst Street\, Toronto\, Ontario\, M5S 2R4\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/freekeh-e1540761848826.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181108T180000
DTEND;TZID=America/Toronto:20181108T210000
DTSTAMP:20260501T093248
CREATED:20181008T190550Z
LAST-MODIFIED:20181008T195023Z
UID:60631-1541700000-1541710800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Enchiladas Verde by Erika Araujo
DESCRIPTION:Join Chef Erika Araujo for a meal that will transport you to Mexico City — from the crunchy strips of tortillas to tangy green tomatillos\, these classic recipes showcase the flavours and textures of authentic Mexican cuisine. \nSopa Azteca $5\nA rich and hearty soup full of red tomato and beans\, with chunks of creamy feta cheese and crisp tortilla strips. Garnished with sour cream and smoked pasilla pepper. \nEnchiladas Verde con Pollo  $13\nCorn tortillas rolled around a filling of pulled chicken and cheese\, covered with deliciously tangy\, lightly spicy green tomatillo sauce\, served over a fine layer of refried beans and garnished with sour cream and fresh cheese. #Vegetarian option also available\, stuffed with potato and cheese. \nChocoflan $5\nAlso known as “Impossible Cake”\, this decadent combination of chocolate cake on the bottom and creamy vanilla flan on top\, drizzled with cajeta caramel sauce. \nPrix Fixe $22\nSopa Azteca + Enchiladas Verde + Chocoflan \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games. \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/mexican-enchiladas-with-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/20181003_021619.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181109T100000
DTEND;TZID=America/Toronto:20181109T130000
DTSTAMP:20260501T093248
CREATED:20181015T222213Z
LAST-MODIFIED:20181108T221142Z
UID:60909-1541757600-1541768400@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti
DESCRIPTION:ON SALE!\nGnocchi 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—– \nSPECIAL OFFER: Book on AirBnB and save $20!\n$75 +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 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/lunch-learn-gnocchi-with-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,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:20181110T193000
DTEND;TZID=America/Toronto:20181110T220000
DTSTAMP:20260501T093248
CREATED:20181001T210434Z
LAST-MODIFIED:20181001T210537Z
UID:60365-1541878200-1541887200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Franco-Africaine by Chef Momo
DESCRIPTION:Facing each other across the Mediterranean\, French and North African culinary traditions have been intermingling for centuries… Dishes like couscous have become bistro staples in France\, and the influence of French cooking can be found in restaurants from Morocco to Tunisia and beyond.\n\n\n \n\n\nFor this Moroccan-inspired menu\, Chef Momo draws on both her African roots and her European experiences to share a meal of delectable dishes that span the Mediterranean and combine French and North African influences.\n\n\n—–\n\n\n \n\n\nFeuilleté \n\n\nDelicate and buttery puff pastry filled with chicken\, spinach\, and red pepper in a creamy béchamel sauce.\n\n\n \n\n\nSalad Niçoise\n\n\nA Provençal classic: green salad with tomatoes\, olives\, eggs\, tuna\, and green beans\, topped with a colourful melange of peppers and onions and a traditional French vinaigrette.\n\n\n \n\n\nCouscous Agneau\n\n\nA luxurious Moroccan-inspired lamb stew\, with whole lamb shanks slow-cooked in a fragrant spiced gravy\, along with chickpeas\, pepper\, carrots\, zucchini\, tomatoes and raisins\, served over a bed of delicate turmeric-infused golden couscous.\n\n\n \n\n\nGâteau à l’Anana\n\n\nBorrowing a technique from the classic French Tarte Tatin\, this buttery\, cinnamon-scented pineapple “upside-down” cake develops a gorgeous caramelized pineapple surface at the bottom of the pan that is revealed when it is turned out onto the plate in a moment of high culinary drama!\n\n\n—-\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians.\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-franco-africaine-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/couscous_lamb.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181111T183000
DTEND;TZID=America/Toronto:20181111T210000
DTSTAMP:20260501T093248
CREATED:20181001T201102Z
LAST-MODIFIED:20181107T232007Z
UID:60351-1541961000-1541970000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\n\n\n \n\n\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses.\n\n\n \n\n\nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n\n\n \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-vegan-cheese-making-101-by-emily-zimmerman-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/cashew-ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20181112T100000
DTEND;TZID=America/Toronto:20181112T130000
DTSTAMP:20260501T093248
CREATED:20181015T201104Z
LAST-MODIFIED:20181130T160204Z
UID:60882-1542016800-1542027600@dev.thedepanneur.ca
SUMMARY:LUNCH & LEARN: Pressure Cooking with Carole Nelson Brown
DESCRIPTION:On Sale!\nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \nIn this workshop we will share a light lunch including all of the items you will be making that day. \n$75 (+HST) \nSPECIAL OFFER: Book on AirBnB and save $15!\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 recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, 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. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Sunday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n$75 (+HST) \nSPECIAL OFFER: Book on AirBnB and save $15!\nFind out more about Workshops at The Depanneur \n*Airbnb Experiences will list a price that includes tax and therefore booking with Airbnb allows you a discount. Experiences are for both locals who want to try something new in the city and visitors using Airbnb *
URL:https://dev.thedepanneur.ca/event/lunch-learn-pressure-cooking-with-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Lunch & Learn,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg
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