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DTSTART:20130310T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131105T180000
DTEND;TZID=America/Toronto:20131105T210000
DTSTAMP:20260506T073245
CREATED:20131104T220917Z
LAST-MODIFIED:20141119T153929Z
UID:1568-1383674400-1383685200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spiced Lamb & Sweet Potato Shepherd's Pie by Len Senater
DESCRIPTION:Shepherd’s Pie ranks pretty high up there on the old-school comfort food classics — savoury ground meat & veg with a mashed potato topping crisped up a bit in the oven — but that doesn’t mean it can’t get a fun update. This version uses ground Ontario lamb with some Moroccan spices and tops it off with a golden sweet potato and squash mash. I’ll be doing a vegan option too\, with nutty lentils & veggies.\nServed with a crunchy cabbage and fennel salad. \n$12 (tax-in)\nVegan & gluten-free options available. \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spiced-lamb-sweet-potato-shepherds-pie-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1412883125611340.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131104T183000
DTEND;TZID=America/Toronto:20131104T213000
DTSTAMP:20260506T073245
CREATED:20131015T002850Z
LAST-MODIFIED:20141119T153929Z
UID:1515-1383589800-1383600600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tasting Korea with Greg Couillard
DESCRIPTION:One of Greg Couillard’s favourite things about Toronto is its cornucopia of international supermarkets and ingredients. This summer Greg became enamoured with all the terrific Korean food and products available along Bloor and began to incorporate some of these flavours into new recipes\, such as his Gangam Style braised beef short ribs featured at his latest Supper Club at The Dep. \nThis workshop\, Greg’s last of 2013\, has two parts: a fun and informative afternoon shopping trip through P.A.T. Central Market on Bloor\, the biggest Korean supermarket in central Toronto\, and a hands-on cooking workshop at The Dep in the evening. \nThe workshop menu includes: \nGangam-Style Korean Braised Short Ribs (Gal-Bi Jim).\nBeef short ribs cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices. Served with steamed rice and a selection of kimchi and banchan (Korean pickles and appetizers). \nForbidden Rice Pudding\nGreg turns black rice (a grain at one time eaten exclusively by the Chinese Emperor) into a rich\, creamy and delicate dessert enlivened with a mix of exotic tropical fruits.\n—– \nGuided Shopping Trip (3pm): $25 +HST\nWorkshop (6:30pm): $40 +HST\nShopping Trip + Workshop Combo: $60 +HST \nBook it! \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. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tasting-korea-with-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_228883130610223.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131104T160000
DTEND;TZID=America/Toronto:20131104T173000
DTSTAMP:20260506T073245
CREATED:20130916T221041Z
LAST-MODIFIED:20141119T153929Z
UID:1424-1383580800-1383586200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen Pt.2 with Kate Leinweber - WEEK 3
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nEggs\, eggs\, eggs! The perfect breakfast food. Scrambled\, boiled\, baked we will do up this breakfast staple in new quick and easy ways. \nWeek 2 – Lunch\nWrap it up! Kids will take control and create their own wraps in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\n100 mile meal. This dinner will focus on local foods available at the end of the harvest. \nWeek 4 – Dessert\nBrownies made healthy! These recipes will be delicious and will double as a healthy snack for your kids at school.\n—– \nDates: Mondays\, Oct 21\, 28\, Nov 4 & 11\nTime: 4 -5:30pm \n$149 +HST\nSibling Discount! Save $10 per kid when you purchase multiples! \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pt-2-with-kate-leinweber-week-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_1421997028011669.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131103T193000
DTEND;TZID=America/Toronto:20131103T223000
DTSTAMP:20260506T073245
CREATED:20131029T010143Z
LAST-MODIFIED:20141119T153929Z
UID:1559-1383507000-1383517800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gangnam Style II by Greg Couillard
DESCRIPTION:Chef Greg Couillard has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across Asia\, through China and Korea with stops in the tropics and Canada. \n—-\nHot & Sour Soup\nA delightful contrast in textures\, chock full of delicate Japanese Shimeji mushrooms\, bamboo shoots and creamy tofu\, this satisfying and complex soup is the perfect showcase for Greg’s love of exotic spices. \nGangam-Style Korean Braised Short Ribs\nInternet phenom Psy exploded into international fame with a cheeky\, modern take on Korean style; Greg likewise takes a playful approach to this classic Korean dish\, Gal-Bi Jim (braised short ribs). Beef short ribs are slow-cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices\, until meltingly tender. Served with a buttery sweet potato mash and Kimchi-spiked sautée of seasonal Canadian greens. \nForbidden Rice Pudding\nIn ancient China\, black rice was so esteemed that is was only served to the Emperor\, and so became known as “forbidden rice\,” as it was off limits for the general public. Greg transforms this special grain into a rich\, creamy and delicate dessert\, enlivened with a mix of exotic tropical fruits.\n—- \n$40 +HST\nB.Y.O.B. — No corkage\nDoors open 7:30 — Dinner at 8:00 \nBook it! \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. \nLearn more about The Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-gangnam-style-ii-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_642540919100536.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131102T193000
DTEND;TZID=America/Toronto:20131102T223000
DTSTAMP:20260506T073245
CREATED:20131014T234221Z
LAST-MODIFIED:20141119T153929Z
UID:1512-1383420600-1383431400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gangam Style by Greg Couillard
DESCRIPTION:Chef Greg Couillard has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across Asia\, through China and Korea with stops in the tropics and Canada. \n—-\nHot & Sour Soup\nA delightful contrast in textures\, chock full of delicate Japanese Shimeji mushrooms\, bamboo shoots and creamy tofu\, this satisfying and complex soup is the perfect showcase for Greg’s love of exotic spices. \nGangam-Style Korean Braised Short Ribs\nInternet phenom Psy exploded into international fame with a cheeky\, modern take on Korean style; Greg likewise takes a playful approach to this classic Korean dish\, Gal-Bi Jim (braised short ribs). Beef short ribs are slow-cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices\, until meltingly tender. Served with a buttery sweet potato mash and Kimchi-spiked sautée of seasonal Canadian greens. \nForbidden Rice Pudding\n In ancient China\, black rice was so esteemed that is was only served to the Emperor\, and so became known as “forbidden rice\,” as it was off limits for the general public. Greg transforms this special grain into a rich\, creamy and delicate dessert\, enlivened with a mix of exotic tropical fruits.\n —- \n$40 +HST \nB.Y.O.B. — No corkage\n Door open at 7:30\, Dinner is served at 8:00 \nBook it! \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. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-gangam-style-korean-short-ribs-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_255636471227639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131101T180000
DTEND;TZID=America/Toronto:20131101T203000
DTSTAMP:20260506T073245
CREATED:20131028T205617Z
LAST-MODIFIED:20141119T153929Z
UID:1545-1383328800-1383337800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Art School Masala by Moira Clark and Alia Toor
DESCRIPTION:Moira Clark and Alia Toor met at Sheridan College where they are studio professors in the Art & Art History Program. Realizing they had both been involved in the Toronto arts community since the beginning of time\, but had never crossed paths\, they bonded over art teaching tips and cooking recipes. After baking and sharing Christmas cookies together\, they knew they had higher dreams of grandeur. \nFaced with less time to make real art but more time to drink wine\, discuss the connections between food and art and cook\, they decided to collaborate on a dinner night. Thus\, Art School Masala was conceived. With a love for simple cooking\, spicy food and an inexorable need for approval (like all artists)\, they are cooking a meal not to be missed. Spicy channa\, chicken thighs glazed with masala maple syrup\, basmati rice and raita will be a meal worthy of any art school degree. \n—–\nChanna (curried chickpeas) with basmati rice\n$8 \nMaple-glazed masala rubbed chicken thigh\n+$4 \nCool creamy yogurt raita\n+$1 \nSpecial: Art School Brownie\n$2.50\n—– \nMoira Clark is a painter who lives and works in Toronto\, and teaches painting in the Art & Art History Program at Sheridan College\, a collaborative program between Sheridan and University of Toronto Mississauga.\nhttp://moiraclark.weebly.com/ \nAlia Toor is an artist\, educator and cultural worker whose interests lie in the intersection of culture\, media and education. A reluctant cook who has realized her hidden talent\, she loves to try new recipes and forget the day when she had to learn to make roti (she cried the whole time).
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-art-school-masala-by-moira-clark-and-alia-toor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_647663678587414.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131031T180000
DTEND;TZID=America/Toronto:20131031T203000
DTSTAMP:20260506T073245
CREATED:20131028T205616Z
LAST-MODIFIED:20141119T153929Z
UID:1543-1383242400-1383251400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Halloween Pumpkin Party! by Len Senater
DESCRIPTION:We’re going all out for Halloween this year! Perfect for popping in on your way to or from trick or treating\, with kid’s portions & special treats for anyone in costume. \nRoasted Pumpkin & Sweet Corn Soup\n$4 \nBlack & Orange Halloween Chili\nHearty pumpkin and black bean chili served with pumpkin cornbread and colourful coleslaw.\n$12 — kid’s plate $8 \nPumpkin Pudding\nServed in mini pumpkins with coconut whipped cream and graham cracker crumbs\n$4 \n(vegan and gluten free options)\n \n—–\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-halloween-pumpkin-party-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_527122227376988.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131030T180000
DTEND;TZID=America/Toronto:20131030T203000
DTSTAMP:20260506T073245
CREATED:20131028T205614Z
LAST-MODIFIED:20141119T153929Z
UID:1541-1383156000-1383165000@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Hambaagu (Japanese Hamburger Bowl) by Quinn Cruise
DESCRIPTION:It’s Quinn’s last dinner at The Dep\, and she’s going out with the amazing dish that started it all – Hambaagu! \nHave you noticed that the Japanese have this knack for taking an American idea\, giving it an Asian spin\, and often improving it in the process? Hambaagu is a perfect example\, a uniquely Japanese take on the hamburger: a seasoned ground beef patty is pan-fried and topped with a sautée of mixed asian mushroom\, over sushi rice with a side of a fried egg and some Japanese pickles. \n$12 (tax-included) \n(Veg’n option (mushrooms) available. Gluten-free) \nPay What You Can after 7:30 \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nFresh City Farms CSA box pickup 5-8pm \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-hambaagu-japanese-hamburger-bowl-by-quinn-cruise-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_663709783646920.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131029T180000
DTEND;TZID=America/Toronto:20131029T203000
DTSTAMP:20260506T073245
CREATED:20131028T205612Z
LAST-MODIFIED:20141119T153929Z
UID:1539-1383069600-1383078600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Big-Ass Burrito by Len Senater
DESCRIPTION:Who doesn’t love a huge freakin’ burrito stuffed full of tasty? Exactly. \nSo that’s why I’m making some killer burritos this week —your choice of cochinita pibil-style pulled pork (slow roasted with sour orange & achiote) –or- buttercup squash\, chard & black beans — stuffed into a flour tortilla with cilantro rice\, refried beans\, tomato\, onion\, lettuce\, avocado\, cheese\, crema and chipotle hot sauce\, and then grilled to give it a bit of golden crisp. \nGet it straight-up or smothered (aka “wet” or enchilada) in salsa roja\, a spicy red tomato and guajillo pepper gravy. Served with some crunchy tortilla chips & fresh pico de gallo. \n$12 (tax-in)\nVegan & gluten-free options available. \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-big-ass-burrito-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_586675728048045.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131028T183000
DTEND;TZID=America/Toronto:20131028T213000
DTSTAMP:20260506T073245
CREATED:20131014T171430Z
LAST-MODIFIED:20141119T153929Z
UID:1505-1382985000-1382995800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Preserving - Red Onion Jam & Sun-Dried Tomato Mustard with Christine Manning
DESCRIPTION:We have been having an amazingly warm fall\, but with each falling leaf and new layer of clothes\, the craving for hearty food increases. It’s the season for roasts\, turkey and casseroles\, and the delicious\, homemade condiments that make them shine. \nLearn the ins & outs of home canning as we make two perfect fall preserves; a heart warming red onion marmalade and a whole-grain mustard enlivened with sun dried tomato – both certified to warm you from the inside out. \n$40 +HST \nBook it! \nJoin Christine Manning\, owner of Manning Canning and long-time preserver for this class that will give you the basics of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and at least 1 jar of each of the preserves you’ve made for your Autumn pantry. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-fall-preserving-red-onion-jam-sun-dried-tomato-mustard-with-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_649167911794233.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131028T160000
DTEND;TZID=America/Toronto:20131028T173000
DTSTAMP:20260506T073245
CREATED:20130916T221039Z
LAST-MODIFIED:20141119T153929Z
UID:1422-1382976000-1382981400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen Pt.2 with Kate Leinweber - WEEK 2
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nEggs\, eggs\, eggs! The perfect breakfast food. Scrambled\, boiled\, baked we will do up this breakfast staple in new quick and easy ways. \nWeek 2 – Lunch\nWrap it up! Kids will take control and create their own wraps in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\n100 mile meal. This dinner will focus on local foods available at the end of the harvest. \nWeek 4 – Dessert\nBrownies made healthy! These recipes will be delicious and will double as a healthy snack for your kids at school.\n—– \nDates: Mondays\, Oct 21\, 28\, Nov 4 & 11\nTime: 4 -5:30pm \n$149 +HST\nSibling Discount! Save $10 per kid when you purchase multiples! \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pt-2-with-kate-leinweber-week-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_165653290306508.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131027T193000
DTEND;TZID=America/Toronto:20131027T223000
DTSTAMP:20260506T073245
CREATED:20130930T223053Z
LAST-MODIFIED:20141119T153929Z
UID:1475-1382902200-1382913000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Squiggfeast VIII - The Hunt for Red [Meat] October by Robin "Squiggy" Dutt
DESCRIPTION:He’s done fish. He’s done chicken. He has even done vegan. And now he’s going to do some serious beef. \n—–\nBeef Tartare and oyster\nA spin on surf and turf using beef in it’s rawest form. \nBraised short rib with seasonal veg\nAnd on the opposite end of the spectrum of cooking time\, 3 day braise of short rib. \nFourless chocolate cake and cherries\nWhat can stand up to beef and finish the night with style? Only chocolate in it’s most decadent form.\n—– \nRobin consistently delivers food beyond expectations\, with many delightful surprises to be had. All of his events at the Dep have sold out\, so get your tickets early to ensure your seat. \n$40 +HST \nThis event is SOLD OUT – Congrats Robin!\nIf you would like to be put on a waiting list in the event of a last-minute cancellation\, please contact us. \n—–\nAfter 6+ years in theatre production\, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown\, and after graduating\, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today\, we find him honing his craft back in Toronto\, in the kitchen of the Drake Hotel. When he’s not at work\, he is still in the kitchen\, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-squiggfeat-viii-the-hunt-for-red-meat-october-by-robin-squiggy-dutt/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_680718151940122.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131026T193000
DTEND;TZID=America/Toronto:20131026T223000
DTSTAMP:20260506T073245
CREATED:20130930T223051Z
LAST-MODIFIED:20141119T153929Z
UID:1473-1382815800-1382826600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Oktober-feast! by Kendra Simmonds
DESCRIPTION:I’m excited to announce this 3rd installment of the collaboration between Chef Kendra Simmonds and Greg Clow of Canadian Beer News. These events combine Kendra’s remarkable creativity in the kitchen with Greg’s encyclopaedic beer knowledge to produce a unique dining experience. A selection of local craft beers are used to create a series of unique dishes\, which are served along with a tasting flight of each beer. \nThis will be the 3rd\, and sadly final edition of these terrific craft beer tasting dinners as Kendra will be leaving on an adventure to New Zealand in November. To commemorate this\, Kendra has chosen dishes that represent foods that have been meaningful parts of her culinary career in Toronto\, in addition to showcasing her city’s wonderful craft beers. \nAs the leaves begin to change and the temperatures drop we can look forward the return of fabulous fall beers\, seasonal spicy brews and rich pumpkin ales. This selection of beers and dishes will get you excited about the season’s bounty of local brews and fresh produce. \n—-\nAmuse: Roasted Pumpkin\, Beer and Popcorn Soup Shooter\nwith maple-sage-beer caramel corn \n1st: Potato\, Beer and Herb Gnocchi\nwith duck confit\, leeks\, and mushrooms \n2nd: Venison Beer-Barley Risotto Cake\non an apple\, caramelized fennel and bitter greens salad \nMain: Chicken-Beer Pot Pie\nwith root vegetables and beer infused velouté in a flaky pastry crust \nDessert: Gingerbread-Beer Semifreddo\nwith beer marshmallows and pine nut brittle\n—- \nWe are working on finalizing the beers to be used and served\, and will update the menu soon. \n$50 +HST \nBook it! \nKendra Simmonds learned the basics of working in a French kitchen while on a student exchange in France. When she returned to Canada\, she attended culinary school at both Humber and George Brown Colleges\, worked in the kitchen at the Campbell House Museum\, apprenticed at Jamie Kennedy Kitchens\, and now runs her own catering company\, Salt & Sparkles. She has previously worked with the Depanneur on several sold-out Supper Clubs\, including one that recreated the last meal on the Titanic. \nGreg Clow runs Canadian Beer News is a website dedicated exclusively to coverage of Canada’s beer and brewing industry. Presenting news and information with minimal editorializing\, CBN features announcements of new beer releases\, brewery openings and closures\, news about festivals and events\, and other information from breweries all across the country. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-oktober-feast-by-kendra-simmonds/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_238004539687767.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131025T180000
DTEND;TZID=America/Toronto:20131025T203000
DTSTAMP:20260506T073245
CREATED:20131021T200755Z
LAST-MODIFIED:20141119T153929Z
UID:1528-1382724000-1382733000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi
DESCRIPTION:Lablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge. \n$12 (tax-included)\n(vegetarian & gluten-free options available) \nBONUS! Add a “Doigt de Fatima” – a crispy Tunisian “spring roll'” of light brik pastry wrapped around a delicious spiced chicken and potato filling +$2 \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 Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tunisian-lablabi-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_211663745681224.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131024T180000
DTEND;TZID=America/Toronto:20131024T203000
DTSTAMP:20260506T073245
CREATED:20131021T200753Z
LAST-MODIFIED:20141119T153929Z
UID:1526-1382637600-1382646600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Crispy Tofu & Bruised Kale Fall Salad by Emily Zimmerman
DESCRIPTION:Great salads are all about exciting combinations of flavour and texture\, and this is a great example: crispy maple-garlic tofu with tender bruised kale\, sweet chewy dried cranberries and crunchy roasted pumpkin seeds\, served with herbed jasmine rice for a hearty\, healthy and delicious fall meal. \n$12 (tax-included)\n(vegan & gluten-free) \nDESSERT: spiced apple bread pudding \nAlso\, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings\, and hosting the Rusholme Park Supper Club every month or so. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-crispy-tofu-bruised-kale-fall-salad-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_1427549200801384.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131023T180000
DTEND;TZID=America/Toronto:20131023T203000
DTSTAMP:20260506T073245
CREATED:20131021T200752Z
LAST-MODIFIED:20141119T153929Z
UID:1524-1382551200-1382560200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken\, Broccoli & Mushroom Stir Fry Noodles by Quinn Cruise
DESCRIPTION:Stir-fried noodles are just a big plate of happy. Quinn’s tasty version features crunchy green broccoli\, tender chicken and savoury shiitake mushrooms\, sauteed with chewy rice noodles. Served with a bowl of miso soup. \nAvailable with your choice of sweet soy or spicy peanut sauce. \nNote: Quinn’s now working full-time at Ristorante Julia in Oakville\, so this will be her second-last dinner at The Dep – come out & show your support for this great chef! \n$12 (tax-included)\n(Veg’n option (tofu) available. Gluten-free) \nPay What You Can after 7:30 \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nFresh City Farms CSA box pickup 5-8pm \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chicken-broccoli-mushroom-stir-fry-noodles-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_554169541317784.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131022T180000
DTEND;TZID=America/Toronto:20131022T203000
DTSTAMP:20260506T073245
CREATED:20131021T200749Z
LAST-MODIFIED:20141119T153929Z
UID:1522-1382464800-1382473800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Burmese Golden Egg Curry by Len Senater
DESCRIPTION:In 1995 I spent a month in Myanmar (nee Burma) and it was a revelation; a people\, a landscape\, a history\, a spirituality and a cuisine unlike anything I had ever experienced. The food is as spectacular as you might imagine given the location: a 3-way mashup of Indian\, Chinese and Thai\, with all kinds of unique twists. Alas\, Burmese food is all but absent from Toronto (there was a short-lived place on Bloor that is now gone)\, though it is starting to get a lot of attention in California\, where a large ex-pat population has started sharing this wonderful food with an appreciative audience. \nFor tonight’s dinner I’m making Golden Egg Curry (Jet-u jhet): boiled eggs* are carefully peeled and then fried to give them a golden colour and unique texture that grabs the delicious tomato\, ginger and shallot sauce. It’s served with one of Myanmar’s many unique salads\, Gin Thoke (ginger salad) an amazing mix of tangy lemon-pickled ginger\, crunchy fried split peas & lima beans\, fresh cabbage\, peanuts and sesame seeds in a spicy dressing\, and some basmati rice. \n* Just a quick note about our fantastic eggs: The Dep uses pastured organic eggs from Ontario’s Mennonite community; happy chickens that get to live outdoors on grass\, and fed organic grain grown on the same farms. \n$12 (tax-included)\nvegetarian-ish (contains fish sauce) & gluten free \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-burmese-golden-egg-curry-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_525232617566278.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131021T183000
DTEND;TZID=America/Toronto:20131021T210000
DTSTAMP:20260506T073245
CREATED:20130930T223049Z
LAST-MODIFIED:20141119T153929Z
UID:1471-1382380200-1382389200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Sushi — Maki by Daniel Henderson
DESCRIPTION:Chef Daniel Henderson’s sushi workshops have become one of the most popular and tastiest events we host — a fun\, family-friendly hands-on sushi making-and-eating party! \nParticipants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home. \nSpecial family discount – bring kids under 12 for 1/2 price! \nBook it! \nChef Daniel Henderson trained in Japan and on the Canadian West coast\, and has spent the last 7 of his 16 years as a chef focussing on sushi. With a mastery and respect of the tradition\, Chef Daniel explores the creative possibilities of sushi through innovative recipes at pop up events like CraveTO and his sold-out Supper Club at The Dep. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-sushi-maki-by-daniel-henderson-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_718451788171071.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131021T160000
DTEND;TZID=America/Toronto:20131021T173000
DTSTAMP:20260506T073245
CREATED:20130916T221037Z
LAST-MODIFIED:20141119T153929Z
UID:1420-1382371200-1382376600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen Pt.2 with Kate Leinweber - WEEK 1
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids 8-12 to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nEggs\, eggs\, eggs! The perfect breakfast food. Scrambled\, boiled\, baked we will do up this breakfast staple in new quick and easy ways. \nWeek 2 – Lunch\nWrap it up! Kids will take control and create their own wraps in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\n100 mile meal. This dinner will focus on local foods available at the end of the harvest. \nWeek 4 – Dessert\nBrownies made healthy! These recipes will be delicious and will double as a healthy snack for your kids at school.\n—– \nDates: Mondays\, Oct 21\, 28\, Nov 4 & 11\nTime: 4 -5:30pm \n$149 +HST\nSibling Discount! Save $10 per kid when you purchase multiples! \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pt-2-with-kate-leinweber-week-1/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_677935638886254.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131019T193000
DTEND;TZID=America/Toronto:20131019T223000
DTSTAMP:20260506T073245
CREATED:20130930T223047Z
LAST-MODIFIED:20141119T153929Z
UID:1469-1382211000-1382221800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cookin' It Like a Boz by Ksenija Hotic
DESCRIPTION:The Dep is proud to invite back Ksenija Hotic and the rest of the Hotic family for another fantastic foray into the heart of Bosnian cuisine and culture. These amazing feasts have sold out every time we’ve hosted one\, so book your spot ASAP! \n—–\nBasturma & Sujuk\nHomemade cured & smoked meats by Ksenija and her father\, alongside pickled veggies from the Hotic garden. \nTrahana\nTrahana is a traditional Bosnian soup with chicken stock and tiny hand-made dumpling-like noodles made from a dried\, fermented mixture of grains & yogurt. \nSarme & Maslenica\nA classic dish across the Balkans\, cabbage rolls (Sarme) with stuffed meat\, rice and spices in home made pickled cabbage. These will be served with Maslenica\, a giant traditional bread broken up at the table for sharing. \nĆevapi with Lepinja\nĆevapi are considered a national dish in Bosnia and are common throughout Eastern Europe. These will be made of beef and served on lepinje (traditional flatbread) and side fixings of ajvar (roasted red pepper\, garlic and eggplant spread)\, chopped onions and kajmak (creamed Balkan cheese). \nHomemade Baklava\n Delicate baked sweets made with thin\, buttery phyllo pastry\, nuts and honey.\n—– \n$40 +HST \nThis event is SOLD OUT\nIf you would like to be put on a waiting list in the event of a last-minute cancellation\, please contact us. \nKsenija Hotic‘s involvement with food starts in Bosnia in her grandmother’s kitchen and her father’s foraging trips in the woods. It leads through Berlin and all the way up to the Toronto Underground Market\, where she was part of the team behind this innovative showcase for alternative culinary talent. An enthusiastic gardener\, foodie and photographer\, Ksenija is combining her love for cooking and her family’s heritage for this dinner of traditional Bosnian recipes.
URL:https://dev.thedepanneur.ca/event/supper-club-cookin-it-like-a-boz-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_187638838086051.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131018T180000
DTEND;TZID=America/Toronto:20131018T203000
DTSTAMP:20260506T073245
CREATED:20131014T171428Z
LAST-MODIFIED:20141119T153929Z
UID:1503-1382119200-1382128200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mac’n’Cheese Deluxe by Kendra Simmonds
DESCRIPTION:A family favorite comfort food classic. Tender noodles in a creamy cheddar Mornay sauce topped with a crunchy herb & bread crumb crust. Served with a crispy pancetta and leek salad. Vegetarian option: Mac with a crispy leek and tomato salad. \n$12 (tax-in)\nKid’s portion (w/ crunchy veggie stix) $8 \nDESSERT: Don’t miss Kendra’s amazing Apple Crumble Cupcakes $3 \nKendra Simmonds\, Chef at Large\, is the creative force behind a bunch of amazing Supper Clubs at The Dep\, including a recreation of the final meal served on the Titanic and a series of tasting menus built around Ontario craft beers. \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/macncheese-deluxe-by-kendra-simmonds/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_164742077053061.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131017T180000
DTEND;TZID=America/Toronto:20131017T203000
DTSTAMP:20260506T073245
CREATED:20131014T171427Z
LAST-MODIFIED:20141119T153929Z
UID:1501-1382032800-1382041800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Okara "Crab Cake" Po' Boy by Emily Zimmerman
DESCRIPTION:The Po’ Boy is the classic Southern submarine sandwich: crispy\, corn-meal battered seafood — in our case tasty “crab” cakes using okara (a nutritious by-product of tofu making)\, lobster mushrooms and umami-packed seaweed — on a soft dinner roll with lettuce\, pickles & spicy mayo. Served with a colourful beet\, carrot & cabbage coleslaw. \n$12 (tax-included) \nAlso\, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings\, and hosting the Rusholme Park Supper Club every month or so. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-okara-crab-cake-po-boy-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_584998851560119.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131016T180000
DTEND;TZID=America/Toronto:20131016T203000
DTSTAMP:20260506T073245
CREATED:20131014T171425Z
LAST-MODIFIED:20141119T153929Z
UID:1499-1381946400-1381955400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fuji Apple Pork Belly Bao by Quinn Cruise
DESCRIPTION:Tender seared pork belly simmered in a sweet Fuji apple glaze\, served on a fresh steamed Chinese bun (bao) with sauteed mushroom\, slivered carrots\, crisp lettuce & zesty Asian mayo. Served with a spicy & tangy kimchi-tinted coleslaw & crunchy chips. \n$12 (tax-included)\nVeg’n option (spiced tofu) available \nPay What You Can after 7:30 \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nFresh City Farms CSA box pickup 5-8pm \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fuji-apple-pork-belly-bao-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_451260834991651.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131015T180000
DTEND;TZID=America/Toronto:20131015T203000
DTSTAMP:20260506T073245
CREATED:20131014T171423Z
LAST-MODIFIED:20141119T153929Z
UID:1497-1381860000-1381869000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pozole Verde by Len Senater
DESCRIPTION:Pozole refers to the giant kernels of nixtamalized corn (aka hominy\, maiz cacahuacintle\, maiz mote or giant corn) used to make tortillas\, as well as the famously hearty soup that features them – a dish whose history reaches back to Aztec times. \nWhile the red pozole rojo of Jalisco is well known outside of Mexico\, the green pozole verde of Guerrero is a rarer treat: big tender kernels in rich\, tangy chicken and pork broth (also available veg’n) featuring organic local tomatillos\, garlic\, pepitas (pumpkin seeds)\, and the unique Mexican herbs of epazote and hoja santa. \nServed with a colourful array of fresh toppings: radishes\, finely shredded lettuce\, avocado\, japleño\, Mexican oregano\, lime\, cilantro\, and crispy chicharones or tortilla strips. \n$12 (tax-included)\n(veg’n & gluten free options avail) \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pozole-verde-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_1424619544426202.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131011T180000
DTEND;TZID=America/Toronto:20131011T203000
DTSTAMP:20260506T073245
CREATED:20131008T014847Z
LAST-MODIFIED:20141119T153929Z
UID:1490-1381514400-1381523400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Stout-Braised Brisket by Guillermo Anderson
DESCRIPTION:For many\, harvest season is the most wonderful time of the year. To celebrate our rich\, local bounty and start the Giving-of-Thanks\, a succulent and tender stout-braised brisket will be served\, accompanied by a hearty and colourful assortment of Ontario vegetables\, roots and grains. \nThese include a beets and carrots medley\, a celery root and potato smash\, and a lentil\, wild rice & kale salad. All ingredients will be sourced from our local farmers’ market to guarantee quality and freshness. \nThough Venezuelan by birth\, Guillermo “El Nenito” Anderson has had the privilege of calling Ontario home for the last 13 years. His passion for food recently led him to leave his life in marketing and advertising behind to pursue this passion full-time. Join El Nenito\, his family\, and friends as they kick-start a weekend of good eats and good company. \nVeggies\, taters & salad $10\nAdd brisket +$4\n(tax-included) \n(Veg’n & gluten-free options) \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-stout-braised-brisket-by-guillermo-anderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_595318337198608.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131010T180000
DTEND;TZID=America/Toronto:20131010T203000
DTSTAMP:20260506T073245
CREATED:20131008T014845Z
LAST-MODIFIED:20141119T153929Z
UID:1488-1381428000-1381437000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: La Vegan Rose - Mushroom Cassoulet by Emily Zimmerman
DESCRIPTION:A rich French-inspired\, slow-cooked casserole (like cassoulet\, derived from from the French word for “saucepan”)\, with navy beans\, mushrooms and seitan sausage\, served with homemade bread and a sauté of mixed seasonal vegetables.\n$12\n(tax-included) \nDESSERT: Tart Tatin – the original apple ‘upside-down’ cake. \nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings\, and hosting the Rusholme Park Supper Club every month or so. \nAlso\, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-la-vegan-rose-mushroom-cassoulet-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_1419424508275879.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131009T180000
DTEND;TZID=America/Toronto:20131009T203000
DTSTAMP:20260506T073245
CREATED:20131008T014843Z
LAST-MODIFIED:20141119T153929Z
UID:1486-1381341600-1381350600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Miso Turkey Udon by Quinn Cruise
DESCRIPTION:Ground turkey in a rich miso gravy over toothsome Japanese Udon noodles\, served alongside a cool yet spicy cucumber sesame-chili oil salad\, garnished with coriander\, pickled diakon radish & toasted sesame seeds.\n$12 (tax-included) \nVeg’n (ground tofu) and gluten-free (rice noodles) options available. \nPay What You Can after 7:30 \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nFresh City Farms CSA box pickup 5-8pm \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-miso-turkey-udon-by-quinn-cruise-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_595331770513545.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131008T180000
DTEND;TZID=America/Toronto:20131008T203000
DTSTAMP:20260506T073245
CREATED:20131008T014841Z
LAST-MODIFIED:20141119T153929Z
UID:1484-1381255200-1381264200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Marcella Hazan's Embogoné - Pappardelle with Borlotti Beans\, Sage\, & Rosemary by Len Senater
DESCRIPTION:What Julia Child was to French food\, Marcella Hazan was to Italian: a cook\, author and indefatigable champion of authentic\, regional Italian cuisine. She passed away last week at 89\, and this rustic dish\, from her Essentials of Italian Cooking is a tribute to her. \nThis seasonal dish\, from San Georgio near Verona\, combines cranberry beans – also known as Borlotti or October beans – with olive oil\, pancetta\, sage\, rosemary and parmesan\, served over wide artisanal pappardelle. Its mix of unexpected combinations\, authenticity (apparently it is a signature dish of the Dalla Rosa family’s trattoria\, going back four generations)\, simplicity and sheer deliciousness make it a great reflection of Marcella’s legacy. \n$12\n(tax-included) \nAdd grilled Italian sausage or portobello mushroom +$3 \n(veg’n & gluten-free options available) \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-marcella-hazans-embogone-pappardelle-with-cranberry-beans-sage-rosemary-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_750767708273256.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131007T160000
DTEND;TZID=America/Toronto:20131007T173000
DTSTAMP:20260506T073245
CREATED:20130813T011005Z
LAST-MODIFIED:20141119T153929Z
UID:1317-1381161600-1381167000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen with Kate Leinweber - WEEK 4
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nPancakes & Crepes. Learn to master these two breakfasts basics and then have fun adding sweet and savory toppings. \nWeek 2 – Lunch\nSandwich variations. Kids will take control and create their own sandwiches in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\nThanksgiving is coming up so we will be making a turkey meals perfect for leftovers along with some tasty harvest inspired side dishes. \nWeek 4 – Dessert\nPies\, tarts\, crisps and crumbles. This class focuses on the delicious bounty of fruit from Ontario’s harvest.\n—– \nDates: September 16\, 23\, 30 & Oct 7\nTime: 4 -5:30pm \n$149 +HST\nSave $10 per kid when you purchase multiples!\nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-with-kate-leinweber-week-4-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/08/facebook_event_372555029513614.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131006T193000
DTEND;TZID=America/Toronto:20131006T223000
DTSTAMP:20260506T073245
CREATED:20130916T204703Z
LAST-MODIFIED:20141119T153929Z
UID:1414-1381087800-1381098600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Night in Tunis by Dali Chehimi
DESCRIPTION:The name Tunis is often associated with an Arabic word that means to socialize and to be friendly. With hospitality so close to the heart of Tunisian culture\, it should be no surprise that it also abounds with fantastic food. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \nOmmek Houria\nA spicy Tunisian starter\, somewhere between a salad and a dip\, made with sweet braised carrots combined with Dali’s homemade harissa\, garlic and olive oil. A popular dish to break the Ramadan fast. \nBrik a l’Oeuf\nThis is the best-known version of Brik (pronounced breek)\, a Tunisian dish consisting of thin “warka” pastry wrapped around a variety of fillings. In Brik a l’Oeuf\, a whole raw egg is included with chopped onion\, tuna\, harissa and parsley\, before it is fried to golden crisp. There is a Tunisian tradition where a bride-to-be’s mother makes brik for the potential bridegroom — if the bridegroom eats it without spilling any of the egg yolk\, he may marry the bride! \nChicken with Preserved Lemons and Green Olives\nThis is a classic North African tagine\, or stew\, named after the conical earthenware pots they are typically cooked in. This dish combines the aromatic citrus of homemade preserved lemons with briny\, earthy green olives and tender chicken to great effect. Served with tri-color couscous. \nGreen Tea and Artisanal Baklava\nDinner ends with a cup of classic Tunisian tea and a selection of fine North African pastries. \nJUST ANNOUNCED: Danny Castricone\, wine broker and owner of Mondo Vino has offered to supply two exclusive wines paired with Chef Dali Chehimi’s Tunsian Supper Club on Oct. 5: White: Cantina Nals Margreid from Alto Adige — 2012 Pinot Bianco Penon DOC\, and Red: Azienda Agricola Le Salette from Veneto — 2012 Valpolicella Classico DOCG. You can enjoy the wine pairing for only an extra $10! \nDinner $40 +HST\nDinner + wine pairing $50 +HST \nB.Y.O.B. — No corkage \nThis event is SOLD OUT – Congrats Dali!\nIf you would like to be put on a waiting list in the event of a last-minute cancellation\, please contact us. \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.
URL:https://dev.thedepanneur.ca/event/supper-club-a-night-in-tunis-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_454707001309162.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR