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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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TZOFFSETFROM:-0500
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DTSTART:20130310T070000
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DTSTART:20131103T060000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131016T180000
DTEND;TZID=America/Toronto:20131016T203000
DTSTAMP:20260506T073333
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:20260506T073333
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:20260506T073333
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:20260506T073333
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:20260506T073333
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:20260506T073333
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:20260506T073333
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:20260506T073333
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131004T180000
DTEND;TZID=America/Toronto:20131004T203000
DTSTAMP:20260506T073333
CREATED:20130930T223045Z
LAST-MODIFIED:20141119T153929Z
UID:1467-1380909600-1380918600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cauliflower Curry Gnocchi by Tony Magenta
DESCRIPTION:A colourful and original Italian-meets-Indian mash up\, this dish combines a rich\, delicious coconut curry with delicate\, homemade gnocchi. Florets of cauliflower are stewed with onions\, turmeric\, tomatoes\, and rich coconut milk. The curry is served over gnocchi and finished with fresh cilantro and red onions. To bring a little heat\, a house-made hot sauce is served on the side. \n$12 (tax-included)\n(vegan & gluten-free options) \nFrom Tony: I love to cook and am very passionate about food and cooking. My cooking exploits can be found at @TonyMagenta on Instagram or Twitter. \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-cauliflower-curry-gnocchi-by-tony-magenta/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_579973175394877.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131003T180000
DTEND;TZID=America/Toronto:20131003T203000
DTSTAMP:20260506T073333
CREATED:20130930T223043Z
LAST-MODIFIED:20141119T153929Z
UID:1465-1380823200-1380832200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chili Verde by Emily Zimmerman
DESCRIPTION:A bumper crop of tangy home-grown tomatillos and luscious green zebra tomatoes inspired this delicious chili made with with cannellini beans\, veggies and sweet and hot green peppers. Served with seasoned rice and a sprinkle of smoky coconut bacon. \n$12 (tax included)\nVegan and Gluten-Free options available. \nSOUP: Sour apple and almond milk soup\, topped with cinnamon-spiked\, homemade vegan sour cream. \nDESSERT:Homemade halva-pistachio macarons. \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-chili-verde-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/2013/09/facebook_event_446346775481800.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131002T180000
DTEND;TZID=America/Toronto:20131002T203000
DTSTAMP:20260506T073333
CREATED:20130930T223041Z
LAST-MODIFIED:20141119T153929Z
UID:1463-1380736800-1380745800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pan-Fried Dumplings by Quinn Cruise
DESCRIPTION:Who doesn’t love dumplings? Really? \nChef Quinn Cruise draws on her experience eating in Shanghai as inspiration for a dinner of delicious homemade dumplings — your choice of gingered pork -or- vegetable & 5-spice tofu -or- 1/2 and 1/2 — steamed until tender and then pan-fried ’til crispy and golden on the bottom. Comes with a soy-vinegar dipping sauce and spicy kimchi coleslaw on the side. \n$12 (tax-included)\n(Veg’n option available) \nAdd warm\, spicy peanut dipping sauce +$1 \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-pan-fried-dumplings-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/2013/09/facebook_event_245521178929087.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131001T180000
DTEND;TZID=America/Toronto:20131001T203000
DTSTAMP:20260506T073333
CREATED:20130930T223038Z
LAST-MODIFIED:20141119T153929Z
UID:1461-1380650400-1380659400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Enchiladas Rojo by Len Senater
DESCRIPTION:A rich\, homemade Mexican red sauce with seared tomatoes\, garlic\, onions & guajillo peppers blankets fresh corn tortillas wrapped around a mix of tender chicken & sweet corn\, or a “3 Sisters” mix of squash\, corn & beans. Topped with melted cheese\, a dollop of sour cream\, fresh cilantro\, slivered radishes and red onion\, and served alongside a herbed rice and some organic baby greens. \n$12 (tax included) \nVegan and 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-enchiladas-rojo-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/2013/09/facebook_event_164969483701791.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130930T183000
DTEND;TZID=America/Toronto:20130930T213000
DTSTAMP:20260506T073333
CREATED:20130909T203309Z
LAST-MODIFIED:20141119T153929Z
UID:1402-1380565800-1380576600@dev.thedepanneur.ca
SUMMARY:CANNING WORKSHOP: Orange-Cranberry Sauce & Amaretto Pears by Christine Manning
DESCRIPTION:Summer is drawing to a close and the early fall harvest is coming in… Soon it will be time to gather the family together for a big Thanksgiving dinner to celebrate all that’s been grown this year. Get ready to wow guests – or hosts – with these lovely fall preserves. \nLearn the ins & outs of home canning as you make a delicious Orange Zest Cranberry Sauce from scratch – a fresh twist on the this classic turkey companion. You’ll also capture the flavours of the local pear harvest in a elegant preserve spiked with Amaretto almond liqueur. \n$40 +HST \nBook it! \nJoin Christine Manning\, owner of Manning Canning and long-time preserver for this class that will get you mentally prepared and even excited about fall. You will walk out of this class with the basic understanding 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 sauce for your Thanksgiving dinner.\nhttp://manningcanning.com/
URL:https://dev.thedepanneur.ca/event/canning-workshop-orange-cranberry-sauce-amaretto-pears-by-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_225973437557840.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130930T160000
DTEND;TZID=America/Toronto:20130930T173000
DTSTAMP:20260506T073333
CREATED:20130813T011003Z
LAST-MODIFIED:20141119T153929Z
UID:1315-1380556800-1380562200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen 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\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-3-2/
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_155079424688442.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130929T193000
DTEND;TZID=America/Toronto:20130929T223000
DTSTAMP:20260506T073333
CREATED:20130826T230045Z
LAST-MODIFIED:20141119T153929Z
UID:1356-1380483000-1380493800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vintage Vegan Gets Manly by Emily Zimmerman
DESCRIPTION:SORRY\, THIS EVENT HAS BEEN CANCELLED \nIn the late 40s\, male cookbook writers and columnists tried to assert their kitchen superiority\, not just in the restaurant\, but even at home. They voiced contempt for the safe\, unimaginative\, three-meals-a-day cook (i.e. women)\, and set themselves up as the opposite: sophisticated\, yet rugged hosts\, whose repertoires ranged from he-man cowboy dishes (baked beans\, steak\, BEAR) to exotic dishes implying a well-travelled past. \nChef Emily Zimmerman will attempt to overcome her female frailty and recreate a meal that any post-war\, urbane\, gentleman host could serve up to a gaggle of fellows and lovelies. \n—–\nReuben-in-a-blanket: Peppercorn seitan\, sauerkraut\, homemade 1000 Island dressing in a flaky biscuit shell. Served with pan-fried picholine olives. \nChilled Apple Soup \nChili Verde: Cannelini beans with home-grown tomatillos\, and sweet and hot green peppers.\nImam Biyaldi: Turkish roasted eggplant stuffed with savoury herbed tomatoes.\nDark rye bread \nBaked pears: stuffed with almonds\, served with dark chocolate sauce.\n—– \n(GF options\, too) \n$40 +HST\nB.Y.O.B. — No corkage \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.
URL:https://dev.thedepanneur.ca/event/supper-club-vintage-vegan-gets-manly-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/08/facebook_event_410019105769055.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130928T193000
DTEND;TZID=America/Toronto:20130928T223000
DTSTAMP:20260506T073333
CREATED:20130902T214832Z
LAST-MODIFIED:20141119T153929Z
UID:1384-1380396600-1380407400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: ¡Viva México! by Greg Couillard
DESCRIPTION:What do you get when you take one of Toronto’s most innovative chefs and drop him in the heart of Mexico’s rich and vibrant culinary culture for 5 years? You are about to find out… \nChef Greg Couillard has built an international reputation on his insatiable culinary curiosity and you can be sure that it has been working overtime amidst the spices and markets of Mexico where he has been developing menu for boutique hotels on the Pacific coast. Don’t miss the Canadian debut of these exciting new dishes inspired by the flavours of Mexican regional cuisine\, realized with Greg’s unique creativity and remarkable skill. \n—-\nEnsalada de aguacate y maíz\nCelebrating the quintessential Mexican ingredients of avocado\, corn and peppers\, this fresh salad combines them with fresh chiles\, bright lime and spices into a colourful salad full of exciting flavours and textures. Served with homemade tortilla chips. \nPaella Mexicana\nGreg explores the long and complex conversation between Spanish and Mexican cuisines in this unique and decadent take on classic paella. Shrimp\, clams\, mussels\, monkfish\, chicken and chorizo all come together with delicate saffron rice\, herbs and tomatoes as well as a complex blend of Mexican chiles and spices to create what is sure to become a new signature dish. \nAchocolypto\nChocolate\, cinnamon and chiles are woven deep into the fabric of Mexican cuisine. Here Greg’s mind-blowing flourless chocolate cake gets an dark and indulgent upgrade with a dark chocolate & smoky chipotle ganache and cinnamon creme Anglaise.\n—- \n$40 +HST\nB.Y.O.B. — No corkage\n\n \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. \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.
URL:https://dev.thedepanneur.ca/event/supper-club-viva-mexico-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/2013/09/facebook_event_173992446117422.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130927T180000
DTEND;TZID=America/Toronto:20130927T203000
DTSTAMP:20260506T073333
CREATED:20130923T184926Z
LAST-MODIFIED:20141119T153929Z
UID:1447-1380304800-1380313800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: West Kentucky Burgoo by Paul Oberst
DESCRIPTION:This is a unique opportunity to try one of the classic folk dishes of the American Midwest\, part of a traditional foodway that goes back well over 100 years. This is a serious undertaking\, taking at least 8 hours to prepare\, and in our case\, made with quality\, locally-sourced\, sustainably-produced meats courtesy of Sanagan’s Meat Locker. \nI’ll let Paul do the describing: \nBurgoo is a one-pot dish that can contain “anything that walked or flew\, and any vegetable that grew.” It is subject to complete disagreement. I say bur-GOO. Other people say BUR-goo. The origin of the word is in dispute. There are as many recipes as there are cooks\, and there are many towns in Kentucky\, Indiana and Illinois that claim to be the “true home” of Burgoo. My recipe is based on the traditions of Western Kentucky\, where my dad came from. \nThere are five meats (in consideration of the tender-hearted\, I’ve left out Bambi and Thumper). They are cooked bone-in—for depth of flavour—for five or six hours\, until the meat leaves the bone. The bone is removed\, and eleven vegetables are added in sequence\, depending on their cooking time. The burgoo simmers and thickens for several more hours. A mix of sauces\, herbs and spices\, and dad’s secret ingredient\, finishes it off. It’s a rich bowl. It has a little bit of zip\, without being ‘spicy’. \nIn keeping with tradition\, we will serve sides of homemade iron skillet cornbread and coleslaw. \n$12\n(tax-included) \nPaul Oberst grew up in Central Kentucky. He was a teenager before his Western Kentucky dad introduced him to burgoo\, and he hasn’t looked back. In his day job\, he’s an architect\, heritage planner\, and sometime writer. \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-west-kentucky-burgoo-by-paul-oberst/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/burgoo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130926T180000
DTEND;TZID=America/Toronto:20130926T203000
DTSTAMP:20260506T073333
CREATED:20130923T184925Z
LAST-MODIFIED:20141119T153929Z
UID:1445-1380218400-1380227400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Breakfast For Dinner: Tofu Florentine by Emily Zimmerman
DESCRIPTION:Sometimes breakfast is so good you want to eat it all the time. A perfect example would be Emily’s delicious vegan spin on the brunch classic Eggs Florentine. Slabs of tender marinated tofu over wilted spinach and sage and tomato seitan sausage\, sitting atop flaky homemade biscuits (or gluten-free focaccia) and drizzled with a rich almond hollandaise sauce. Served with an organic baby greens side salad. (nut-free option available) \n$12 (tax-included)\n(Vegan. Gluten-Free options) \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-breakfast-for-dinner-tofu-florentine-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/2013/09/facebook_event_1417916071754546.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130925T180000
DTEND;TZID=America/Toronto:20130925T203000
DTSTAMP:20260506T073333
CREATED:20130923T184923Z
LAST-MODIFIED:20141119T153929Z
UID:1443-1380132000-1380141000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Okonomiyaki: Japanese Savoury Pancake by Quinn Cruise
DESCRIPTION:Okonomiyaki (お好み焼き) is a Japanese savoury pancake garnished with a variety of ingredients\, an izakaya (pub food) favourite around the Kansai or Hiroshima areas of Japan\, but popular throughout the country. \nIt starts with a chewy pancake base\, layered with shredded cabbage and then topped with pork or mushrooms\, onions and scallions\, fried until crispy around the edges and then glazed with savoury-sweet tonkatsu sauce\, mayonnaise and Japanese garnishes. Served with a tangy\, crunchy side salad. \n$12 (tax-included)\n(Veg’n option 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-okonomiyaki-japanese-savoury-pancake-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/2013/09/facebook_event_442200215897814.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130924T180000
DTEND;TZID=America/Toronto:20130924T203000
DTSTAMP:20260506T073333
CREATED:20130923T184921Z
LAST-MODIFIED:20141119T153929Z
UID:1441-1380045600-1380054600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Veggie Platter w/ Warm Herbed Ricotta & Sausage by Len Senater
DESCRIPTION:In many ways this is my perfect meal. A the peak of the vegetable harvest\, one doesn’t really need to do a whole lot – fresh local veggies\, grilled with a bit of olive oil\, salt & pepper are just so incredibly full of flavour. I’m going to do a platter with zucchinis\, eggplant\, red peppers\, mushrooms\, some cherry tomatoes and whatever else looks great at the market. They’ll be served with a dollop of fresh\, warm ricotta with garden herbs\, some sweet cloves of roasted local organic garlic\, and fat wedges of beautiful artisanal sourdough bread made by Chef Grant MacPherson\, who has started a new bakery project\, Prairie Boy Bread based out of the new iDeal Coffee location at 221 Sorauren. \n$12 (tax included)\nAdd a fat\, fresh Italian sausage from our local butcher $3 \nVegan and 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-grilled-veggie-platter-w-warm-herbed-ricotta-sausage-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/2013/09/facebook_event_207455109425708.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130923T183000
DTEND;TZID=America/Toronto:20130923T213000
DTSTAMP:20260506T073333
CREATED:20130826T230051Z
LAST-MODIFIED:20141119T153929Z
UID:1362-1379961000-1379971800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Exploring Mexican Chiles with Greg Couillard
DESCRIPTION:Chef Greg Couillard’s lifelong passion for international flavours earned him the nickname “The Spicemiester”. He has spent the better part of the last 5 years living in Mexico and immersing himself in the country’s rich culinary tradition first-hand. \nJoin Greg for a fun\, hands-on workshop as he debuts new recipes inspired by his Mexican adventures. This class will explore the incredible variety and versatility of Mexican chiles – fresh\, dried and smoked\, from mild to fiery. \n—–\nPico de Gallo – a bright fresh salsa that’s quick and easy to make\, using sweet\, serrano and jalapeño peppers\, and served with crisp corn tortilla chips \nEnchiladas Verde con Pollo – a classic Mexican dish with   twist. Chicken breast are first roasted with Greg’s signature mixed-chile dry rub using guajillo\, pasillo\, arbol\, ancho and morito chiles. The shredded meat is combined with a green tomatillo Salsa Verde spiked with fresh poblano peppers\, garlic\, onion and cilantro\, before being wrapped in fresh corn tortillas and baked. \nAchocolypto – a decadent flourless chocolate cake spiked with cinnamon and smoky\, hot chipotle chiles for a uniquely Mayan flavour.\n—– \n$40 +HST \nBook it! \nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. 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.
URL:https://dev.thedepanneur.ca/event/workshop-exploring-mexican-chiles-with-greg-couillard/
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_506487226111829.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130923T160000
DTEND;TZID=America/Toronto:20130923T173000
DTSTAMP:20260506T073333
CREATED:20130813T011002Z
LAST-MODIFIED:20141119T153929Z
UID:1313-1379952000-1379957400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen 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\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-2-2/
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_506462876094468.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130922T193000
DTEND;TZID=America/Toronto:20130922T223000
DTSTAMP:20260506T073333
CREATED:20130826T230049Z
LAST-MODIFIED:20141119T153929Z
UID:1360-1379878200-1379889000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Knifeless by Andrew Eade
DESCRIPTION:In July\, after a big catering gig\, someone broke into Chef Andrew Eade’s car stole the knife kit he had spent the better part of the last decade putting together. Like a musician losing their instruments\, this heinous act sent shockwaves through Toronto’s tight-knit culinary community\, and within days chefs from across the city and as far away as the Southern US were donating gear to help get Andrew back into the kitchen. \nThe Depanneur pitched in with a knife loan\, and floated the idea of a fund-raising dinner to help Chef Andrew start rebuilding his kit. To prove that you can’t keep a good man down\, and that creativity\, skill and ingenuity trump gear any day\, Chef Andrew has put together an elegant\, seasonal 3-course menu MADE ENTIRELY WITHOUT THE USE OF KNIVES! \n—–\nSquash – Pear – Nice Spice – Brown Butter \nSous-Vide Brisket au Vin – Smashed Potatoes – Smoked Heirloom Carrots – Pickled Salad – 48 Hour Sauce \nBirthday Cake – Caramelized White Chocolate – Summer Strawberry Jam – Vanilla Lavender Frosting\n—– \n$40 +HST\nB.Y.O.B. — No corkage \nThis event is SOLD OUT!\nIf you’d like to be put on a waiting list in the event of a last-minute cancellation\, please contact us. \nHaving spent over 25000 hours in kitchens in some of Toronto’s best kitchens\, (e.g. Pusateri’s\, Splendido\, Scaramouche\, King Edward Hotel\, et al.)\, Chef Andrew Eade cooks Canadian Soul Food with French Couture. He started a decade ago making soup at an organic farmers market and believes that farm to table is a lovely way of life\, not a trend. Each course will be served alongside a story of the ingredients and its knife-less preparation.
URL:https://dev.thedepanneur.ca/event/supper-club-knifeless-by-andrew-eade/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/08/facebook_event_395028163931017.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130920T180000
DTEND;TZID=America/Toronto:20130920T203000
DTSTAMP:20260506T073333
CREATED:20130916T204701Z
LAST-MODIFIED:20141119T153929Z
UID:1412-1379700000-1379709000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lemon Foccacia with Old-World Apple Sauerkraut by Ali Morrow & Keton Motta-Freeman
DESCRIPTION:Homemade apple sauerkraut\, with avocado and labneh (a pressed yogurt cheese) marinated in olive oil\, served with grilled lemon focaccia\, and accompanied by an Ontario tomato\, corn and peach salad. \nAn Italian hand-crafted fermentation that takes your taste buds from Milan to the apple orchards of southern Ontario. We’ve paired this early Fall kraut with fresh Greek cheese\, creamy avocado and Ontario’s freshest tomatoes\, peaches\, corn and warm\, savoury home-made lemon and Italian sea-salt focaccia.\n$12 (tax included) \nFor dessert\, sprouted oatmeal chocolate and raisin cookies\, spiked with earl grey and lavender. $2 \n—–\nAli Morrow is a journalist who loves to cook. She’s made her Kitchen Sink Kale Salad and homemade focaccia at The Dep. And her curried kale and lentil soup and homemade focaccia have appeared at the Toronto Underground Market. \nKeton Motta-Freeman has eaten Ali’s food. He cooks strictly Italian food but has a curious love for Sauerkraut. They share a love of cheese\, warm bread and avocado. It is a rare\, peculiar and notably unfortunate day when their cooking doesn’t involved all of the above. \nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. Learn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lemon-foccacia-with-old-world-apple-sauerkraut-by-ali-morrow-keton-motta-freeman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_385334398258774.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130919T180000
DTEND;TZID=America/Toronto:20130919T203000
DTSTAMP:20260506T073333
CREATED:20130916T204659Z
LAST-MODIFIED:20141119T153928Z
UID:1410-1379613600-1379622600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Late Summer Stew by Emily Zimmerman
DESCRIPTION:More satisfying vegan comfort food from Emily Z\, this time a rich stew of late summer veggies\, spiked with oven-roasted heirloom tomatoes\, eggplant bacon and red-wine braised tempeh. Served with sautéed greens with a miso-ginger dressing and brown basmati & wild rice pilaf.\n$12 (tax-included) \nDESSERT: Ginger-pear galette $4 \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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-late-summer-stew-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/2013/09/facebook_event_687312827962939.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130918T180000
DTEND;TZID=America/Toronto:20130918T203000
DTSTAMP:20260506T073333
CREATED:20130916T204657Z
LAST-MODIFIED:20141119T153928Z
UID:1408-1379527200-1379536200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cornmeal-Crusted Chicken by Kendra Simmonds
DESCRIPTION:(Chef Quinn Cruise will be back next week) \nSpicy cornmeal crusted chicken with sweet potato purée\, sautéed greens and homemade BBQ sauce. For vegetarians there’ll be spicy cornmeal crusted zucchini. \n$12 (includes HST)\n(Veg’n & Gluten-free options) \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nChef Kendra Simmonds started cooking at age 16 on a student exchange to France\, and went on to attend culinary school at both Humber and George Brown colleges. She was the Chef at the Campbell House Museum\, where she developed an interest in historical foods\, as seen in her remarkable re-creation of the final meal served on the Titanic at The Depanneur this spring. In addition to a stage with Jamie Kennedy\, and starting her own catering company\, Salt & Sparkles\, Kendra continues to cook\, cater and work towards her Red Seal certification.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cornmeal-crusted-chicken-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/2013/09/facebook_event_172789102906788.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130917T180000
DTEND;TZID=America/Toronto:20130917T203000
DTSTAMP:20260506T073333
CREATED:20130916T204654Z
LAST-MODIFIED:20141119T153928Z
UID:1406-1379440800-1379449800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Ishikari Nabe (Salmon & Miso Hot Pot) by Len Senater
DESCRIPTION:Nabemono (“things-in-a-pot” aka hot pot) is a traditional Japanese country food\, with countless regional variations. This version comes from the cold northern province of Hokkaidō\, and features salmon poached in a miso-based broth with noodles\, tofu and vegetables\, including daikon\, cabbage\, potato\, leeks\, corn\, greens\, and mushrooms\, and accented with melted butter.\n$12 (tax included) \n(Vegan and Gluten-Free options available.) \nSpecial thanks to Chef Daniel Henderson for inspiration and ingredients. \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-ishikari-nabe-salmon-miso-hot-pot-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/2013/09/facebook_event_516112165141136.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130916T183000
DTEND;TZID=America/Toronto:20130916T210000
DTSTAMP:20260506T073333
CREATED:20130902T214830Z
LAST-MODIFIED:20141119T153928Z
UID:1382-1379356200-1379365200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheesemaking by Emily Zimmerman
DESCRIPTION:Vegan\, lactose-intolerant or just trying to reduce the dairy in your diet\, but still crave the rich-salty-creamy qualities of cheese? Rejoice! Vegan kitchen ninja Emily Zimmerman will show you a slew of clever kitchen techniques that will allow you to indulge your yearnings without having to rely on highly-processed\, store-bought cheese substitutes. \nUsing different techniques such as fermentation and maceration\, Emily will teach you to make several different kinds of delicious cheese-like ingredients that can be used in a wide variety of dishes. It’s a versatile addition to the any cook’s recipe toolkit. \n—-\nGreek Salad\nwith macerated firm tofu ‘Feta’ \nCreamy Grilled Cheeze sandwiches\nwith soft tofu and nutritional yeast roux \nCashew Cheesecake\nEasy fermentation lets you make your own cashew cream cheese\n—- \nParticipants go home with a recipe package\, and a shaker of almond parmesanalogue. \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. \n$40 +HST \nBook it!
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheesemaking-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_1376022292630701.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130916T160000
DTEND;TZID=America/Toronto:20130916T173000
DTSTAMP:20260506T073333
CREATED:20130813T011000Z
LAST-MODIFIED:20141119T153928Z
UID:1311-1379347200-1379352600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen 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 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! \nThis event is SOLD OUT. If you wish to be put on a waiting list in the event or a last-minute cancellation\, or to get advance notification of the next session\, please contact us. \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-1/
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_158942470969917.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130915T193000
DTEND;TZID=America/Toronto:20130915T223000
DTSTAMP:20260506T073333
CREATED:20130826T230047Z
LAST-MODIFIED:20141119T153928Z
UID:1358-1379273400-1379284200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: This Is How I Roll - New Sushi by Daniel Henderson
DESCRIPTION:Come and experience the future of sushi! \nSushi Chef Daniel Henderson takes a passion for Japanese culinary traditions and quality ingredients and gives them a unique\, contemporary twist by incorporating cosmopolitan flavours like Jerk Salmon\, Shrimp Ceviche\, and even Doritos into exquisitely crafted modern maki rolls. \n—–\nTrio of Salmon: Fennel crusted tataki\, tartar and ceviche \nRamen Noodle Soup: Japanese noodles in miso broth\, five vegetables\, crisp nori \nMaki Set\nRainbow Rolls: Spicy crab\, salmon\, tuna\, shrimp\, tobiko\, masago \nDragon Rolls: Cucumber\, avocado\, jerk salmon\, spicy sauce\, tempura onions \nSpicy Salmon Volcano Rolls: Seaweed salad\, avocado\, spicy salmon\, siracha sauce\, teriyaki sauce\, green onions \n4th Amigo Rolls: Spicy shitchimi nappa slaw\, avocado\, shrimp ceviche\, fresh coriander\, lime\, Dorito crumb \nSides: Japchae noodles & young cucumber salad\n—– \n$40 +HST\nB.Y.O.B. — No corkage \nThis event is SOLD OUT!\nIf you’d like to be put on a waiting list in the event of a last-minute cancellation\, please contact us. \nDaniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan\, he is currently the Executive Chef for Bento Sushi\, Canada’s largest sushi provider\, as well as the owner of Thisishowiroll\, a sushi catering company. Daniel has taught a number of hands-on sushi-making workshop at the Depanneur\, as well as showcasing his unique and innovative maki rolls at food events like CraveTO.
URL:https://dev.thedepanneur.ca/event/supper-club-this-is-how-i-roll-new-sushi-by-daniel-hendersion/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/08/facebook_event_1412382698981455.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR