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DTSTART;TZID=America/Halifax:20170708T193000
DTEND;TZID=America/Halifax:20170708T223000
DTSTAMP:20260502T033145
CREATED:20170619T185058Z
LAST-MODIFIED:20170707T180117Z
UID:40583-1499542200-1499553000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Taste of Jamaica by Winslow Taylor
DESCRIPTION:Jamaica’s national motto is “Out of many one people”\, and this is very much reflected in Jamaican cuisine — African\, Asian and European influences can all be found in the diverse food of the island. \nChef Winslow Taylor invites you on a lavish culinary voyage through many classics of Jamaican cuisine. Come explore the island’s unique flavours though spices and fresh ingredients\, and showcasing his popular line of award-winning Brawta Caribbean sauces.\n—– \nStamp and Go (Saltfish Fritters)\nJamaica’s original fast food — crispy fried fritters of salt cod fish\, herbs and spices; served with an ackee dipping sauce. \nSpicy Garlic Pineapple Shrimp\nBlack tiger prawns sautéed in garlic and Pineapple Hurricane Pepper Sauce. \nBrawta Jerk Chicken\nBoneless chicken thighs marinated for 24 hours in a traditional Jerk Sauce and grilled to perfection. \nCurry Chickpeas and Potato\nChickpeas and Yukon gold potatoes slow cooked in a spicy coconut curry sauce. \nCallaloo\nCallaloo (a spinach-like Jamaican green)\, sautéed with garlic\, onions\, scallions\, thyme and spices. \nBasmati Rice and Peas\nA staple in Jamaican cuisine – basmati rice cooked with kidney beans in coconut milk. \nSweet Potato Pudding\nA slice of a popular Jamaican dessert made from sweet potatoes\, coconut milk and ginger. \n#vegan & #GF options available \n—– \n$50 +HST \n—–\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-taste-of-jamaica-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_230917647420283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170707T180000
DTEND;TZID=America/Halifax:20170707T210000
DTSTAMP:20260502T033145
CREATED:20170626T182508Z
LAST-MODIFIED:20170626T214047Z
UID:40931-1499450400-1499461200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Eggplant Parmesan by Keisha Luke
DESCRIPTION:Vegan-it-up with me Culinary Nutritionist\, Keisha Luke\, and indulge in some scrumptious and healthy summer eating. \n“I Love My Body” Summer Salad $5\nA mixed green summer salad with dried cranberries\, walnuts\, shredded beets\, shredded carrots\, cucumbers and strawberries. Topped with nutritional yeast and dressed in an olive oil\, balsamic & garlic vinaigrette. \nEggplant Parmesan $12\nSucculent pieces of eggplant seasoned with garlic & herbs\, pan fried in a herbed crust and baked to perfection in tomato sauce. Topped with a non-dairy mozzarella cheese and served on fresh spiralized zucchini noodles. \nKey Lime Cups $5\nA refreshing dessert to cleanse the palette. This tasty treat is filled with a coconut milk\, cashew\, vanilla\, maple syrup & key lime filling\, on an almond & date crust.\n—– \n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition -it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-eggplant-parmesean-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_145944225977185.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170704T183000
DTEND;TZID=America/Halifax:20170704T213000
DTSTAMP:20260502T033145
CREATED:20170626T182501Z
LAST-MODIFIED:20170626T212020Z
UID:40929-1499193000-1499203800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:2nd Night Added!\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, starting with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi\, and then a few interesting variations like a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.\n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_305487706577345.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170703T183000
DTEND;TZID=America/Halifax:20170703T213000
DTSTAMP:20260502T033145
CREATED:20170612T172014Z
LAST-MODIFIED:20170626T200858Z
UID:40342-1499106600-1499117400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gnocchi by Laura Guanti
DESCRIPTION:This class is sold out\, but a 2nd night has been added on Tues. July 4\nGnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \n$50 +HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gnocchi-by-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/How-to-make-gnocchi3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170703T100000
DTEND;TZID=America/Halifax:20170703T150000
DTSTAMP:20260502T033145
CREATED:20170612T203724Z
LAST-MODIFIED:20180525T194457Z
UID:40363-1499076000-1499094000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Canada Day Syrian Brunch with Newcomer Kitchen
DESCRIPTION:What better way to celebrate Canada Day Holiday Monday than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold out event that reached as far as the pages of SAVEUR Magazine. (In fact\, it has recently re-launched at Butler’s Pantry’s Roncesvalles location). \nIn that time\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n$125 +HST \n—– \nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-canada-day-syrian-brunch-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_223626068154772.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170702T080000
DTEND;TZID=America/Toronto:20170702T170000
DTSTAMP:20260502T033145
CREATED:20170701T184102Z
LAST-MODIFIED:20170701T184150Z
UID:41071-1498982400-1499014800@dev.thedepanneur.ca
SUMMARY:Sorry\, We're CLOSED
DESCRIPTION:Hey Y’all\, just a note that The Depanneur will not be serving brunch on Sunday\, July 2\, but will be back in full swing next Sunday — hope to see you there!
URL:https://dev.thedepanneur.ca/event/sorry-were-closed/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170701T193000
DTEND;TZID=America/Halifax:20170701T223000
DTSTAMP:20260502T033145
CREATED:20170606T011628Z
LAST-MODIFIED:20170606T023114Z
UID:40255-1498937400-1498948200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Canada 1500 - A First Nations Dinner by Taylor Parker and Matthew Knight-Barton
DESCRIPTION:Canada 150 seems like a somewhat short-sighted view of the place where we live\, and narrow way to celebrate Canada Day. To look beyond this horizon and delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. To this end\, I have invited back Taylor Parker and Matthew Knight-Barton to combine their considerable culinary talents for a Canada Day dinner that explores the possibilities of fine dining rooted in First Nations tradition. \nThis meal will hopefully showcase a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve; weather and timing determine exactly what things Mother Nature will share with us. \n—–\nRoasted butternut squash croquettes with wild garlic chives and fresh corn purée. \nHouse-smoked\, maple-glazed Ontario salmon (Nottawasga River\, Simcoe County)\, with arugula\, mustard greens\, pickled red cabbage and mustard honey vinaigrette. \nBraised Ontario venison with rosemary and wild berry jus\, glazed heirloom carrots\, purple and green beans. \n“3 Sisters” wild rice pilaf with acorn squash\, corn and leeks. \nRiverdale Farm young apple fritters with creme Anglaise\n—– \n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. \nMatthew Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-canada-1500-a-first-nations-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1037166369748168.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170630T180000
DTEND;TZID=America/Halifax:20170630T210000
DTSTAMP:20260502T033145
CREATED:20170619T161258Z
LAST-MODIFIED:20170619T190424Z
UID:40571-1498845600-1498856400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan Food Made Africana by Kellie Asante
DESCRIPTION:Kellie Asante was introduced to vegan eating and nutrition and was captivated\, but found one of the biggest hurdles was that the food did not taste like “home”. She concluded that there was a need for vegan Afro-centred restaurants\, cooking classes\, and products in the Greater Toronto Area — and so Afrobeets was born! Kellie will be sharing with us her unique plant-based Afro-centred dishes. Yendidi (let’s eat)! \n—–\nKelewele $5\nFried sweet plantain seasoned with a bold mix of moor pepper (aka grains of Selim or kimba pepper)\, onions\, ginger\, cayenne and cloves. Served with roasted peanuts. \nJollof Rice $12\nA fragrant and robust rice stewed in a spicy tomato based sauce\, mmire (mushroom) kebab with a West African-inspired barbecue seasoning dry rub (sunflower suya)\, and a creamy sunflower seed & mixed greens slaw. \nSweet Potato Pie $5\nDecadent sweet potato pie served with coconut whipped cream\n—– \nAfrobeets is a company on a mission to shake up the perception of vegan food by creating mouthwatering food that excites\, broadens\, and inspires your palate and mind. With its roots grounded in the cuisines of Africa and Diaspora and it’s inception sparked by the needs and imaginations of real people\, Afrobeets provides contemporary Vegan-Africana cuisine that is both innovative and necessary. Through curated food events\, providing catering services\, and crafting devourables\, Afrobeets makes wholesome delicious food that makes you taste the rhythm. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-food-made-africana-by-kellie-asante/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_275515236185477.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170629T180000
DTEND;TZID=America/Halifax:20170629T220000
DTSTAMP:20260502T033145
CREATED:20170614T040428Z
LAST-MODIFIED:20170628T193846Z
UID:40411-1498759200-1498773600@dev.thedepanneur.ca
SUMMARY:From a Seed Comes a Tree: A Newcomer Kitchen Community Dinner
DESCRIPTION:From a Seed Comes a Tree: A Community Dinner in Celebration of Eid and Newcomer Kitchen\nA Joyful Night of Traditional Syrian Food\, Music & Activities\nWhere: The 519 • 519 Church St.\, Toronto\, just N. of Wellesley St.\nWhen: Thursday June 29 • Doors 6pm\, Dinner 7pm\, Music 8:30pm\nTickets: $35 • Tables of 6 & Kid’s tix available\, Cash Bar\, Prizes \nIn the last year\, Newcomer Kitchen has done some remarkable things: serving up over 4000 meals prepared by nearly 60 Syrian families\, and putting over $50\,000 directly into the hands of the newcomer community. \nIt has been made possible by the support of hundreds of individuals\, many of whom have never had a chance to meet. So we invite you all to join us in the spirit of Eid for a delicious community dinner of traditional Syrian food prepared by the talented cooks of Newcomer Kitchen\, along with fantastic music\, activities and prizes. \nWith musical performance by Esmaeel Abofakher\, Rahaf Al Akbani and the SyCa band \n\nMENU \nMezze\n Baba Ganouj (smoky eggplant & tahini dip) v\, gf\n Labneh (yogurt cheese) v\, gf\n Muhamarra (red pepper & walnut dip) v*\, gf\n served with pita bread\, pickles\, olives\, and fresh vegetables. \nMains\n Kebbeh Bel Sayniyeh (savoury bulgur cake with mushroom) v\n Chicken Mansaf (roasted chicken with yogurt sauce on bed of grain)\n Muldoom (layered vegetable casserole) v*\, gf\n Auzy (green pea rice pilaf\, topped with spiced beef and fried nuts) gf \nSides\n Salateh Malfouf (cabbage salad with pomegranate & sumac) v*\, gf\nKhyar Belaban (cucumber & yogurt with mint) v\, gf \nBeverages\nApricot Nectar\, Tamarind lemonade\, Sparkling water + Cash Bar \nDesserts:\n Namoura (semolina cake with almonds and rosewater syrup) v\n Mahalabia (milk pudding scented with orange blossom & pistachio) v\, gf\n Served with fresh seasonal fruit\, dry fruits & nuts \n#vegetarian (v)\, #vegan (v*) & #glutenfree (gf) options will be available.\n \n\n\n		\n		\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n			\n				\n			\n				\n				Kibbeh bel Senia (كبة بالصينية)\n				\n			\n				\n			\n		\n\n\nReserve a table of 6 and save $10 — use the coupon code “shukran” at checkout \n\nPress Release (pdf)  |  Media inquiries: contact Len Senater\, 416-828-1990 \nSave
URL:https://dev.thedepanneur.ca/event/from-a-seed-comes-a-tree-a-newcomer-kitchen-community-dinner/
LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/NK-Eid-Poster-3_crop-01.jpg
GEO:43.6665315;-79.3809699
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170626T183000
DTEND;TZID=America/Halifax:20170626T213000
DTSTAMP:20260502T033145
CREATED:20170612T172007Z
LAST-MODIFIED:20170612T204348Z
UID:40340-1498501800-1498512600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Terrines by Sean MacFayden
DESCRIPTION:Terrine\, a rustic and varied cousin of pâté\, has long been a way to transform and preserve the by-products of traditional butchery and game into a delicious and elegant dish. Terrines work equally well as the centre piece of a well rounded charcuterie board\, a delightful dinner party starter\, or a rustic picnic snack. \nIn this class butcher Sean MacFayden will show you how to make 2 Ontario heritage pork terrines: one with liver and peppercorns that is wrapped in pancetta\, and another with pistachio\, dried fig and cognac. Each person will leave with a small version of one of these. \nSean will also bring in a selection of different homemade terrines to taste and compare\, accompanied by some bread\, crackers\, mustards and pickles. Sean’s collection of terrine molds and a charcuterie books will be available for everyone to take a look at.\n—– \n$50 +HST\n—– \nSean MacFayden is the chef at Butchers of Distinction where they specialize in whole animal butchery and work solely with Ontario farmers. This is where he developed a love and fascination with the limitless possibilities of the art of terrine making. \nWith his wife Kerri Cooper\, Sean has also helped build Roots of Health\, a home meal delivery business that prepares and delivers fresh food that are inspired by bold flavours and seasonal ingredients.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-terrines-by-sean-macfayden/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1706889529604645.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170624T193000
DTEND;TZID=America/Halifax:20170624T223000
DTSTAMP:20260502T033145
CREATED:20170529T170048Z
LAST-MODIFIED:20170529T170514Z
UID:40101-1498332600-1498343400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Summer Hospitality by Meganne Boucher
DESCRIPTION:Summer means different things to different people\, but the smoky aroma of the BBQ combined with the rainbow of fresh fruits and vegetables makes it a delightful time of year for eating. \nChef\, baker and pierogi-wizard Meganne Boucher returns to the Dep with a culinary celebration of early summer\, combining local produce with Italian influences and Southern flavours highlighted by the BBQ and smoker. Expect lots of color\, freshness and crunch\, and memories of long nights at the cottage and picnics with friends. \n—–\nSpring peas and long beans tossed in champagne vinaigrette on a pillow of ricotta and kale pesto\, with sliced guanciale\, pickled ramps\, heirloom cherry tomatoes\, and hemp hearts \nApplewood smoked sweet potato puree with grilled vidalia onions\, celeriac and red cabbage slaw\, and chive oil \nSouthern-style BBQ chicken roulade with fingerling potatoes\, sweet corn grits\, grilled local vegetables\, and country gravy \nHomemade blueberry perogies tossed in cinnamon and sugar with lemon cream\, pineapple/orange/mint sorbet\, and blueberry coulis\n—– \n$50 +HST \n—–\nMeganne Boucher is the chef/patissier for Perogies and Pies\, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her pierogies frozen wholesale at The Simple Craft Company in the Beaches. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-summer-hospitality-by-meganne-boucher/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_216821305500960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170623T180000
DTEND;TZID=America/Halifax:20170623T210000
DTSTAMP:20260502T033145
CREATED:20170612T154715Z
LAST-MODIFIED:20170619T171833Z
UID:40336-1498240800-1498251600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spicy Summer Lasagna by Matt Lazin
DESCRIPTION:#somelikeithot! \nTo celebrate the first official weekend of summer\, Matt Lazin is bringing the heat with a spicy vegetarian meal sure to get you prepared for the hot months ahead. \nSummer Soup\nYellow beans\, yellow squash\, diced tomato\, red potatoes\, celery\, cauliflower\, carrots\, fresh parsley\, red onions & garlic.\n$5 | Add side salad & ciabatta baguette + $4 \nSpicy Vegetarian Lasagna\nSpicy tomato sauce\, fresh ricotta infused with olive oil & herbs\, mozzarella\, spinach\, onions & green zucchini layered between lasagna noodles. Served with a side summer salad of Romaine hearts\, cucumbers\, carrots\, & red peppers with a tangy lemon-garlic oil vinaigrette and a fresh bun or baguette\n$14 \nFor serious heat lovers\, add extra spicy tomato sauce — includes “red Trinidad scorpion”\, “reaper”\, & “ghost” peppers — some of the hottest peppers in the world! + $1 \nIce Cream\nCool things off with chocolate ice cream infused with garden fresh peppermint\, topped with a summer berry coulis.\n$5 \n—– \nMatt Lazin first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, emphasizing the diversity\, quality and originality in the world of food. A shift towards vegetarianism over the last 2+ years has also added new knowledge and techniques in the kitchen.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spicy-summer-lasagna-by-matt-lazin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_329818134104077.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170619T183000
DTEND;TZID=America/Halifax:20170619T213000
DTSTAMP:20260502T033145
CREATED:20170522T185357Z
LAST-MODIFIED:20170522T195106Z
UID:39767-1497897000-1497907800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Lemon Meringue and Summer Berry Tarts by Justine Lam
DESCRIPTION:Join Pastry Chef Justine Lam for a duet of summer’s most delightful treats: Lemon Meringue and Fresh Berry tarts. Along the way you’ll learn a whole suite of invaluable techniques for aspiring patissiers. Starting with perfect short crust pastry\, you’ll also learn how to make delicious lemon curd\, classic French pastry cream\, as well as Italian meringue\, fruit glaze\, and a variety of piping and presentation techniques that transform simple tarts into impressive and elegant desserts. \n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-lemon-meringue-and-summer-berry-tarts-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1348423368604363.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170617T193000
DTEND;TZID=America/Halifax:20170617T223000
DTSTAMP:20260502T033145
CREATED:20170515T184852Z
LAST-MODIFIED:20170516T005942Z
UID:39494-1497727800-1497738600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Summer Menu by Chef Michael Kirkwood
DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the first hints of spring produce\, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nPan seared scallop with lychee gazpacho\, crispy leek\, ricotta \nWhite Pacific shrimp with fresh corn polenta\, buttery new potato\, chorizo\, herb emulsion \nBeef carpaccio with smoked egg yolk\, daikon salad\, pickled mushroom \nGreat Lakes pickerel with a fricassee of green and yellow beans\, summer sausage\, tarragon butter \nBanana brulee tartlet with burnt marshmallow and chocolate ganache\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nMichael is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering.\nhttp://www.thebirchwoodkitchen.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club\nhttp://thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-a-summer-menu-by-chef-michael-kirkwood/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1839847883002706.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170616T180000
DTEND;TZID=America/Halifax:20170616T210000
DTSTAMP:20260502T033145
CREATED:20170606T011622Z
LAST-MODIFIED:20170606T012355Z
UID:40253-1497636000-1497646800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Lablabi by Dali Chehimi
DESCRIPTION:Join Dali Chehimi for a meal straight out of the lively souks of Tunis\, with all the fragrance\, spice and flavour of North Africa. \nDoigt de Fatima is a crispy Tunisian “spring roll” of light brik pastry wrapped around a delicious spiced chicken and potato filling flecked with onions\, capers & parsley\, and homemade harissa for dipping\n2 for $6 \nLablabi is the ultimate Tunisian comfort food\, served up piping hot in home kitchens and countless stalls throughout the countryside. This hearty\, warming dish consists of chick peas in a garlic and cumin-infused broth\, served over small pieces of crusty bread and garnished with a decadent runny egg. Dali’s deluxe version features capers and tuna (or optionally\, cracked green olives for vegetarians)\, along with his homemade harissa (tunisian hot sauce)\, olive oil\, parsley and a lemon wedge.\nLablabi $10 | Add tuna +$2 | Add poached egg +$2 \nFresh local macerated strawberries with rose water\n$4 | Add whipped creme fraiche +$2 \n#vegetarian\, #vegan & #glutenfree options available \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery 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-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_1737362809895184.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170612T183000
DTEND;TZID=America/Halifax:20170612T213000
DTSTAMP:20260502T033145
CREATED:20170522T220712Z
LAST-MODIFIED:20170612T212008Z
UID:39809-1497292200-1497303000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Modern Plating Techniques by Christopher Showalter
DESCRIPTION:What makes restaurant plates look so spectacular? Modern food styling is a combination of artistry\, skill\, technique\, tools and expertise. In this hands-on workshop\, veteran Chef Christopher Showalter is happy to share the tools & tricks of the trade with you. The course will cover various aspects of composition\, contrast\, plate selection\, seasonality\, geometric and asymmetrical designs\, as well as an overview of classic presentations for small plates\, platters\, entrées and desserts. \nYou’ll look at the steps of building an attractive plate\, what to put down first\, how to pile the food\, presenting and resting meat\, sauce consistency (nappe)\, as well as variety of spoon “swooshes”\, and an assortment of flares and garnishes. There will be practise making quenelles\, and using different kinds of chips\, confetti\, microgreens\, reductions like balsamic and verjus\, as well as coulis\, simple foams and dusting to create a variety of effects. \nMENU\nAmuse: BC smoked salmon\, ginger/saffron drizzle\, crème fraîche\, mango cucumber salsa\, crispy capers \nSoup: Potato leek purée\, parmesan lace\, onion crisp\, infused oils \nMain: Roasted beef\, pepper cabernet bordelaise\, topper carrot\, green veggies\, baby mushroom\, microgreens \nDessert: Dark chocolate mousse\, summer berries\, cassis reduction\, chocolate features\n—– \n$50 +HST \nTake home the tools you need to use this skills you’ll be learning with this professional plating kit: 1 large + 2 small squeeze bottles\, sauce ladle and sauce spoon. +$15\n—– \nChristopher Showalter is a journeyman chef with over twenty years of experience. A family start in the hotel industry attracted Chris to the kitchen at a young age and he ventured to Toronto to attend George Brown and continue his apprenticeship. After college a ten year tour of some great restaurants like Rosewater Supper Club\, Jump\, Sassafraz and Greg Couillard’s Spice Room\, honed Chris’ skills and eventually sent him into ownership of Tramonto Pasta in Kincardine Ontario. After 8 awesome years of ownership Chris decided to leave the countryside and head back to Toronto to get back into city life and city kitchen action. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-modern-plating-techniques-by-christopher-showalter/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1809520472408425.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170610T193000
DTEND;TZID=America/Halifax:20170610T223000
DTSTAMP:20260502T033145
CREATED:20170515T184850Z
LAST-MODIFIED:20170515T201201Z
UID:39492-1497123000-1497133800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Russian Evening by Roman Kliotzkin
DESCRIPTION:Eastern European and Russian food is still relatively rare in Toronto\, at least south of Steeles. Roman Kliotzkin is excited to return to the Depanneur with another contemporary and elegant Russian-inspired dinner. A lighter\, early summer menu where fish\, potatoes\, and seasonal vegetables will be featured\, along with modern versions of traditional Russian pastries. #pescatarian \n—–\nAmuse\nOntario whitefish gravlax canapes \nStarter\nSummer beet caviar with horseradish creme fraiche\, vegetable crisps \nSoup\nUkha smoked and fresh fish broth\, root vegetables and herbs \nFirst course\nCoulibiac — individual puff pastries stuffed with salmon\, cabbage and eggs\, lemon beurre blanc\, fresh herbs \nSecond course\nBuckwheat gnocchi with porcini mushrooms\, seasonal greens \nDessert\nCherry and fresh cheese pelmeni dumplings\, almond creme anglaise\n—– \n$50 +HST \n—–\nRoman Kliotzkin dreams of doing something cool with food\, one day. With pop-up dinners at the Belljar Cafe\, Monarch Tavern and The Depanneur under his belt\, he blends Eastern European cuisine with modern techniques and seasonal ingredients. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-a-russian-evening-by-roman-kliotzkin-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1851800648413548-e1494878870257.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170609T180000
DTEND;TZID=America/Toronto:20170609T210000
DTSTAMP:20260502T033145
CREATED:20170529T144104Z
LAST-MODIFIED:20170717T220439Z
UID:40089-1497031200-1497042000@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Sorry y’all\, but The Dep is closed tonight for a private function. \nWe’ll be back soon with more amazing Drop-In Dinners.
URL:https://dev.thedepanneur.ca/event/closed-private-event-3/2017-06-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170608T183000
DTEND;TZID=America/Halifax:20170608T210000
DTSTAMP:20260502T033145
CREATED:20170508T165913Z
LAST-MODIFIED:20170531T031345Z
UID:39307-1496946600-1496955600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Low Sugar Canning with Christine Manning
DESCRIPTION:Understanding the role of sugar in preserving is an important first step to understanding how you can reduce the sugar in your jam without sacrificing quality and taste. In this hands-on class\, you will look at the role sugar plays in making an early summer berry jam; you’ll make a full-sugar as well as a low-sugar jam so you can examine the difference in taste\, texture and consistency. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely preserve all the juiciness of fresh summer berries with full and reduced sugar recipes. 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 both recipes and jars of the jams to take home.\n—– \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshp-low-sugar-canning-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/2017/05/facebook_event_293744677751731.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170606T180000
DTEND;TZID=America/Halifax:20170606T210000
DTSTAMP:20260502T033145
CREATED:20170515T184847Z
LAST-MODIFIED:20170515T233439Z
UID:39490-1496772000-1496782800@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Michael Sacco
DESCRIPTION:Michael Sacco is the founder of ChocoSol\, an artisanal chocolate company\, learning community and social enterprise promoting organic cacao production and indigenous knowledge through horizontal trade and direct collaboration with the growers. Through chocolate\, Micheal extends a symbolic invitation for dignity\, creativity and learning. \nMichael will be talking about the roots of Meso-American permacultures: the 3 Sisters of the field garden (corn\, beans & squash)\, evolving into the 3 pillars of the forest garden (cacao\, vanilla\, achiote) as the basis of ChocoSol’s eco-gastronomy\, and as an opportunity to sustainably regenerate fields by returning to forests and poly-culture. \n—–\nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater; \n \nThis menu will be a cross-country mashup of Mexican flavours – cochinita pibil from Yucatan\, carnitas from central Michoacán and burritos from the Tex-Mex North. \nPibil is a pre-Colombian\, Yucatecan-style recipe where pork is seasoned with citrus and achiote paste\, whose annatto seeds give it its characteristic red colour. Carnitas are a Mexican delicacy – slow-cooked confit pork shoulder that has been pulled and then fried to give it a distinctive combination of tender and crispy. Put them together and you’ve got yourself the makings of one damn fine burrito! \nMy huge burritos come with all the fixin’s: arroz verde (rice seasoned with poblano peppers & cilantro)\, black beans with epazote (a herb that’s the secret to making amazing Mexican beans)\, a bit of tangy guacamole\, cool lime & cilantro crema and fresh pico de gallo (tomato & jalapeño salsa) all wrapped up in a grilled flour tortilla. Served with tortilla chips and pico de gallo on the side. \nAlso available #vegetarian/ #vegan with a 3-sisters saute\, and/or #glutenfree as tacos on corn tortillas. \nA dessert featuring ChocoSol’s remarkable chocolate & vanilla is also in the works. ($5\, a la carte)\n—– \nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-michael-sacco/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_207027086475685.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170605T183000
DTEND;TZID=America/Halifax:20170605T210000
DTSTAMP:20260502T033145
CREATED:20170515T184845Z
LAST-MODIFIED:20170515T201402Z
UID:39488-1496687400-1496696400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Raw Vegan Desserts by Joanna Marie Nicholson
DESCRIPTION:Being vegan\, paleo or gluten-free diet shouldn’t stop you from enjoying sweet treats! \nIn this fun\, hands-on workshop Joanna Marie Nicholson will share with you a basket of amazing tips\, tricks and techniques for making delicious raw\, vegan and gluten-free desserts. Participants get to practice (and nosh!) by making two healthy-yet-scrumptious treats: salted caramel cheesecake and coconut bliss bars. The best part is\, no baking is required! These decadent treats are perfect additions to your recipe repertoire. \n—–\n$50 +HST \n——\nJoanna grew up surrounded by family\, friends and plenty of good food. She quickly learned that a meal is more than what sustains us—it’s the heart of many fond memories. Joanna’s life-long passion for food led her to complete George Brown College’s culinary arts program after being immersed in the working world. Here\, she was able to hone her cooking style\, with a flair for transforming seasonal ingredients into simple dishes with full-on flavour. Joanna enjoys sharing her passion for cooking with others—whether it’s teaching people how to make delicious dishes\, sharing recipes or throwing a dinner party. Her cooking philosophy embraces simplicity\, local ingredients\, taste and fun. She spends her days working in the corporate communications and public relations field in downtown Toronto. When she’s not in the kitchen\, she can be found cycling\, running\, dancing\, writing\, exploring places near and far and sharing good laughs with friends and family.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-raw-vegan-desserts-by-joanna-marie-nicholson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_140501416494592.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170604T170000
DTEND;TZID=America/Halifax:20170604T193000
DTSTAMP:20260502T033145
CREATED:20170516T002350Z
LAST-MODIFIED:20170516T012805Z
UID:39578-1496595600-1496604600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman
DESCRIPTION:2nd Night Added! \nJust because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese.\nEmily Zimmerman\, the Dep’s resident vegan chef\, will take you through a series of homemade vegan cheese recipes\, from quick rarebit sauce and parmesans to creamy\, tangy cultured cheeses. We’ll be using ingredients like cashews\, coconut\, hemp seeds\, tofu\, and seaweed\, and participants will learn how to make delicious\, dairy-free cheeses for any diet\, budget\, or schedule. There will also be discussion and demonstration of using plant based colours (like beet extract or achiote) and salts and alcohol to colour and preserve the cheeses. \nMid-way through the workshop\, we’ll have a quick meal of baked potatoes with all sorts of cheesy toppings\, caesar salad with “parmasanalogue”\, and creamy coconut creme brulee.\n—– \n$50 +HST \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 food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-101-by-emily-zimmerman-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_156361304900313.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170603T193000
DTEND;TZID=America/Halifax:20170603T223000
DTSTAMP:20260502T033145
CREATED:20170508T165917Z
LAST-MODIFIED:20170512T173040Z
UID:39309-1496518200-1496529000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Amid the Earth by Michael Dal Maso
DESCRIPTION:The term Mediterranean derives from the Latin word mediterraneus\, meaning “amid the earth” or “between land”. Pulling from this ancient wellspring of culture\, Michael Dal Maso\, a 10+ year veteran of some of Toronto’s best fine-dining kitchens\, returns to The Depanneur with an elegant tasting menu inspired by the flavours of the Mediterranean and Middle East\, given a modern and personal interpretation. \nBefore the main course there will be a short acoustic musical performance by Kali-ann Butala. Kali-ann originally hails from the North West Territories and will be performing a short set of beautiful\, bittersweet melodies written during her travels across Canada.\n—– \nVenison tartare\, crostini\, buttermilk\, Anaheim chilli relish \nTiger prawns\, curried couscous\, cumin & lime creme fraiche\, saffron oil\, coriander\, cress \nOctopus\, wild boar sausage & peppers skewers\, ancho chimichurri\, pickled daikon\, lavash bread \nSmall hen with hickory smoke gravy\, mash croquette\, crispy leek & carrot nest\, eggplant blue cheese purée\, roasted vegetables \nTonka bean panna cotta\, grape molasses jelly\n.\n—– \n$50 +HST \n—–\nMichael dal Maso has spent time in many of the city’s high-profile kitchens including Soho House and Oliver & Bonacini\, as well as venues under the Icon Legacy banner. He is currently at Byblos\, where he first served as member of the opening team. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-amid-the-earth-by-michael-dal-maso/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_217934342031776.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170602T180000
DTEND;TZID=America/Halifax:20170602T210000
DTSTAMP:20260502T033145
CREATED:20170522T185354Z
LAST-MODIFIED:20170522T194652Z
UID:39765-1496426400-1496437200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Yoshoku by Tim Yan
DESCRIPTION:Yoshoku is the term used to describe Western-influenced Japanese cuisine. It can be traced back to Japan’s early trading days with the Portuguese. Introduced as Nanban cuisine (Nanban literally translates as “Southern Barbarian”!)\, it has led to a variety of popular Japanese dishes common today. For example\, the Portuguese introduced fried fritters to the Japanese\, which in time went on to become Tempura. Tonight’s event will feature a interesting mix of classic European dishes mixed with Japanese ingredients and flair. \nAsparagus & Edamame Linguine with Pea & Wasabi Cream $13\nLinguine coated with rich and delicious cream sauce composed of peas\, wasabi\, onions\, garlic\, shaoxing wine\, chicken stock and cream. The pasta is accompanied with Edamame (green soy beens) and local asparagus\, and garnished with spring onions and chili threads. \nJapanese Creme Caramel with Ginger Syrup $5\nDelicate\, Japanese-style custard pudding (Purin)\, made with whole eggs\, milk\, cream\, sugar and gelatin\, finished with a ginger flavoured caramel syrup.\n— or —\nBlack Tea & Honey Ice Cream $5\nHome made ice cream\, made using 3 different varieties of black tea along with eggs\, milk\, cream\, sugar and honey. This ice cream boasts a much more complex and full bodied flavour than the usual Japanese green tea variety.\n—– \nBorn and raised in Toronto\, Tim Yan began studying Food and Cooking in 2004 and holds a Culinary Arts certificate from George Brown College. He began formal training starting in 2011 and has taken culinary courses/workshops in both Canada and Japan. Tim’s style of cuisine features a eclectic mix of classic French cuisine with Asian influences\, exploiting his international background growing up in a diverse multicultural city. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-yoshoku-by-tim-yan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_454388304953850.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170601T180000
DTEND;TZID=America/Toronto:20170601T190000
DTSTAMP:20260502T033145
CREATED:20170527T161052Z
LAST-MODIFIED:20180828T161221Z
UID:39995-1496340000-1496343600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN - Closed for Ramadan
DESCRIPTION:Happy Ramadan Everyone!\nNewcomer Kitchen will be taking a break for the month of June for Ramadan. Newcomer Kitchen will be back in action starting Thursday\, July 13 \nDuring this time of reflection\, I think of those who cannot share it with their friends and families\, and my heart goes out to them. \nThe notion of generosity\, charity and feeding others is fundamental to Ramadan. The tradition of Zakat al Fitir requires every Muslim to feed another on the morning of Eid. \n“As long as you have food\, shelter\, and clothes that day than you must provide for someone else who doesn’t have these things. This way everyone eats the morning of Eid. Nobody goes hungry.” \n\nIt is also held that acts of charity (sadaqa) are most blessed during the holy month of Ramadan. If you wish to help support Newcomer Kitchen in our efforts to continue and grow our program\, to help bring it to more families and more neighbourhoods\, then please consider making a donation. \nDonate Now!\n\n\n \nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nMeals are available for pickup from The Depanneur\, 1033 College Street\n(between Dufferin & Dovercourt) from 6–7pm on every Thursday\nMeals go on sale each week on Monday nights. \nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \n\nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora:\n$10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \nWe also offer 1 guest cook spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \n\nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any kitchen\, in any city in the world!\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-closed-ramadan/2017-06-01/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Ramadan-Kareem-Arabic-Calligraphy-font-5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170530T183000
DTEND;TZID=America/Halifax:20170530T213000
DTSTAMP:20260502T033145
CREATED:20170516T002345Z
LAST-MODIFIED:20170526T000941Z
UID:39576-1496169000-1496179800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a tradional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n$50 +HST \n——\nMaria Rozynska quit her comfy government job to pursue her passion for cooking. A self-made Polish cook\, she grew up in a Polish household observing her mother\, grandmother and even great grandmother knead\, roll\, shape\, mallet\, and whisk up consistently yummy Polish cuisine. Maria now teaches other people how to make traditional Polish food. She hopes to share her love of her family’s food\, the cooking experience itself and her personal Polish upbringing in a warm\, fun environment.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_671616236380483.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170526T180000
DTEND;TZID=America/Halifax:20170526T210000
DTSTAMP:20260502T033145
CREATED:20170515T230532Z
LAST-MODIFIED:20170515T231402Z
UID:39563-1495821600-1495832400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Yum Dum Biryani Time by Utpal Sambare
DESCRIPTION:Utpal Sambare is very excited to share with you one of his favourite — and one of India’s most popular dishes — authentic Hyderabadi Chicken Dum Biryani! \nHyderabadi Dum Biryani\nThis refined rice pilaf has a unique preparation compared to other biryani recipes. Bone-in chicken is first marinated in a blend of fresh coriander\, mint\, ginger\, garlic\, lime juice\, red chilli powder\, salt and yogurt; the yogurt helps to keep the spice in control while acting as a tenderizer. The marinated meat is carefully layered with basmati rice and topped with caramelized onions\, coriander\, mint\, and saffron\, and then slow cooked for close to an hour. Dum Biryani is best enjoyed with splash of lime juice and side of fresh raita\, made with cool yogurt\, onion and cucumber.\n$13 \nThere will also be a #vegetarian Biryani\, with cauliflower\, carrots and potatoes are cooked with the same spices and technique.\n$13 \nComplete your meal with Khubani\, a dessert made from dried Turkish apricots that have been reconstituted into an intensely flavoured fruit compote\, topped with whipped coconut cream\, crunchy almond flakes\, and a dusting of fragrant cardamom.\n$4\n—– \nUtpal Sambare is a technologist by profession. While studying away from home\, it was the right opportunity to take up cooking his favourite home made recipes. Utpal prepares homestyle recipes with whole spices and fresh herbs to bring out the true flavors and aroma.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-yum-dum-biryani-time-by-utpal-sambare/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_1150551605091214.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170525T180000
DTEND;TZID=America/Halifax:20170525T190000
DTSTAMP:20260502T033145
CREATED:20170522T185351Z
LAST-MODIFIED:20170522T203558Z
UID:39763-1495735200-1495738800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — May 25
DESCRIPTION:Falafel فلافل\n				\n			\n				\n			\n				\n				Jazar bil Tahini جزر بطحينة\n				\n			\n				\n			\n				\n				Kaak bel Ajweh كعك بالعجوة\n				\n		\n\n[beef] Yabrak يبرق\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe\, features a ground beef and rice filling seasoned generously with parsley\, mint\, onion and black pepper. Some cooks add a bit of finely ground coffee that adds complexity and depth. They are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil\, and served with fresh pita bread. \n[vegetarian] Yalanji (بالنجي)\nYalanji referes to a range of vegetarian dishes stuffed with a seasoned rice filling\, including this version of stuffed grape leaves flecked with green pepper. \nFalafel فلافل\nMost people in Toronto are familiar with falafel\, probably the most universally known Middle Eastern street food as a sandwich in a pita pocket with various toppings. However Syrian falafels are unique in several ways. Larger\, donut-shaped\, and crusted in golden sesame seeds\, these deliciously seasoned chickpea fritters are served as a warm mezze for snacking. \nJazar bil Tahini جزر بطحينة\nA beautiful\, pale orange carrot and tahini dip\, perfect for dipping with the crispy falafel. \nKaak bel Ajweh كعك بالعجوة\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-25/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_227101237786837.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170522T183000
DTEND;TZID=America/Halifax:20170522T213000
DTSTAMP:20260502T033145
CREATED:20170424T210313Z
LAST-MODIFIED:20170424T224700Z
UID:38881-1495477800-1495488600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home). \n$50 +HST \n——\nMaria Rozynska quit her comfy government job to pursue her passion for cooking. A self-made Polish cook\, she grew up in a Polish household observing her mother\, grandmother and even great grandmother knead\, roll\, shape\, mallet\, and whisk up consistently yummy Polish cuisine. Maria now teaches other people how to make traditional Polish food. She hopes to share her love of her family’s food\, the cooking experience itself and her personal Polish upbringing in a warm\, fun environment. https://m.facebook.com/justbecooking\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-5/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_151258622073908.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170522T100000
DTEND;TZID=America/Halifax:20170522T150000
DTSTAMP:20260502T033145
CREATED:20170424T210311Z
LAST-MODIFIED:20170425T183038Z
UID:38879-1495447200-1495465200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Syrian Home Cooking with Newcomer Kitchen
DESCRIPTION:Kibbeh Bel Sayniyeh\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n			\n				\n			\n				\n				Kaak bel Ajweh كعك بالعجوة\n				\n		\n\nAn immersive\, all-day cooking workshop on Victoria Day Holiday Monday! \nin 2016\, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation\, serving up 50 meals of traditional Syrian home cooking every week. \nIn that time\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nKibbeh is one of the most quintessentially Syrian dishes; I’ve been told that there are some 22 different kinds from Damascus alone! In this class we’ll be learning how to make 2 of them: \nKibbeh Lahmeh\nOne of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a dark auburn and crisp exterior. \nKibbeh Bel Sayniyeh\nThis is a more unique vegetarian kibbeh\, made from two layers of bulgur and potato dough sandwiching a filling of chopped potato\, mushrooms\, nuts\, spices and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \nLUNCH\nYou’ll enjoy a light lunch of your still-warm kibbes along with a selection of Syrian mezzes\, salads and dips\, tea and sweets. \n— Afternoon —\nThe afternoon will focus on baking 2 very delicious Syrian desserts showcasing some of the special ingredients of the region. \nKnafeh Nabulsia\nThis dessert combines knafeh\, a finely shredded wheat pastry\, with a base of mild white cheese (known as Nabulsi\, originally from the Palestinian city of Nablus). It is baked until the pastry is golden and the cheese soft and gooey\, then it is all doused with a scented sugar syrup. This dish is recorded in the Levant as far back as the 10th century\, but the Ottoman Empire spread variations of it to across much of the Middle East. \nKaak bel Ajweh\nDelicious\, date-stuffed cookies flavoured with vanilla\, anise\, sesame seeds and mahlab\, a spice derived from cherry kernels that imparts a lovely marzipan aroma. These cookies are popular in Lebanon around Easter\, where they are known as “Crown” cookies\, their ring shape are thought to evoke Jesus’ crown of thorns. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made sweets. \n—– \n$125 +HST \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and paid out over $30\,000 directly into the community in 2016. \nLearn more about the Newcomer Kitchen project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-syrian-home-cooking-with-newcomer-kitchen-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_162959947565305.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR