BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170609T180000 DTEND;TZID=America/Toronto:20170609T210000 DTSTAMP:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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:20260502T043820 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 BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170519T180000 DTEND;TZID=America/Halifax:20170519T210000 DTSTAMP:20260502T043820 CREATED:20170508T193929Z LAST-MODIFIED:20170508T194140Z UID:39337-1495216800-1495227600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Fresh from Ontario by Drew Kell & Austin Broad DESCRIPTION:Recent George Brown grads Drew Kell and Austin Broad are teaming up to showcase a seasonal menu that draws on fresh\, Ontario-grown produce\, sourced from local suppliers within a 100-kilometre radius of Toronto. \n—–\nGazpacho $6\nFresh Ontario tomatoes with crispy cucumber\, accented with balsamic glaze and creme fraiche (vegetarian or vegan) \nBraised Beef Cheeks $15\nBraised beef cheeks complemented with a bordelaise sauce\, roasted parsnips and squash\, nestled on butternut squash puree with pickled shallots \nCreamy Mushroom Gnocchi $15\nLight and tasty gnocchi tossed in a creamy mushroom sauce\, with green peas topped with king oyster mushrooms (Vegetarian) \nVanilla Genoise $5\nA generous slice of vanilla genoise topped with meringue chunks and macerated strawberries.\nAdd handmade strawberry sorbet +$2 \nPrix Fixe $24\nSoup + Entree + Dessert\n—– \nDrew Kell and Austin Broad are recent graduates of the Culinary Management Program at George Brown College and are busy exploring different cuisines across Toronto. They find inspiration from local restaurants where they have dined and/or worked and eventually hope to open a restaurant together where they can share their belief that the best dishes start with the best produce. \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-fresh-from-ontario-by-drew-kell-austin-broad/ 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_1978505329038221.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170518T180000 DTEND;TZID=America/Halifax:20170518T190000 DTSTAMP:20260502T043820 CREATED:20170515T184842Z LAST-MODIFIED:20170516T155835Z UID:39486-1495130400-1495134000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 18 DESCRIPTION:Salatet Shmandar سلطة شمندر\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to be indigenous to Saudi Arabia\, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and into Jordan\, Palestine and Southern Syria.\nThese dishes are usually made with a long-grain rice such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black pepper\, cloves\, cardamom\, saffron\, cinnamon\, black lime\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, diced peppers\, cauliflower\, and fried nuts. \nSalatet Shmandar سلطة شمندر\nSweet and earthy local Ontario beets\, cooked until tender and cubed\, mixed with chickpeas\, parsley\, lemon & olive oil make for a colourful\, delicious and healthy salad. \nLazakiat لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame with a creamy sauce made from sesame halva\, and garnished with fried walnut pieces. \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-18/ 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_439614326419092.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170515T183000 DTEND;TZID=America/Halifax:20170515T213000 DTSTAMP:20260502T043820 CREATED:20170424T210308Z LAST-MODIFIED:20170424T224204Z UID:38877-1494873000-1494883800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Vegan Cheese Making 101 by Emily Zimmerman DESCRIPTION:Just because you’ve given up dairy doesn’t mean you can’t satisfy cravings for rich\, melty cheese. \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-3/ 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_763663680465891.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170513T193000 DTEND;TZID=America/Halifax:20170513T223000 DTSTAMP:20260502T043820 CREATED:20170418T024626Z LAST-MODIFIED:20170509T145044Z UID:38558-1494703800-1494714600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Bienvenue Chez les Ch'tis by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region its unique specialties. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the diverse flavours of France. \nThis April marks the 100th anniversary of the Battle of Vimy Ridge — immortalized in the memorial poem “In Flanders Fields” — a key moment in WWI that cemented the deep connections in French and Canadian history. It took place in Nord-Pas-de-Calais\, the northernmost department in France\, in between Belgium and the Pas-de-Calais (Straights of Dover)\, so it would not be any surprise to find English and Flemish influences in the local food. \nThe character and dialect of North got a boost from the popularity of a 2008 comedy “Bienvenue Chez les Ch’tis” (Welcome to the Sticks)\, which went on to become one of France’s most successful films\, adding to the legacy of this part of France known for its coal mines\, majestic buildings\, grim weather and friendly people — a famous song says that the people here “have in their heart the sun they don’t have in the sky”. Beef\, cheeses and beers feature prominently alongside fish from the La Manche (English Channel). Tonight Chantal shares a selection of the hearty dishes and specialties of this region. \n—–\nLe Welsh\nWelsh rarebit\, as one might guess\, originated in Wales\, but has become something of a signature dish in the North of France\, taking advantage of the excellent beers\, bread and cheeses of the region… Strong cheese\, mustard and beer are combined into a hearty sauce that is poured over bread and broiled until bubbling and golden. \nEndives and Mimolette Velouté\nBelgian farmers originally introduced endives (leaf chicory) to this region; the area is now the number one producer in the world. It is widely used: raw\, boiled or grilled to enhance its slightly bitter but delicate taste. Here it is topped with a creamy velouté and Mimolette (literally ’half-soft’\, mi-mou)\, one of the star local cow cheeses. Round and orange\, this cheese shows its Dutch influences. \nHerring Tartar and Beet Salad\nSmoked or marinated\, herring has long played an important role in the cuisine of the North of France\, being nourishing and easy to preserve. This salad of herring tartar is served with sweet red beets\, another famous local product. \nCarbonade Flamande\nMuch like the classic boeuf bourguignon of the South\, but made with the excellent beers of the area instead of wine\, is it popular throughout Belgium and Holland. The Dutch played an important role in the European spice trade\, so spices like cloves\, nutmeg and anise appear in many cakes and cookies. Some traditional flamande recipes incorporate pieces of spiced gingerbread to add complexity and sweetness. \nChou Rouge à la Flamande\nRed cabbage is slowly braised until meltingly tender\, sometimes with a bit of apple and vinegar to enhance the sweet and sour flavour profile \nSorbet Café Chicory and Speculoos\nIt is said that “In the North there’s always a percolator on the fire” — « Dins ch’nord\, y’a toudis eun’alambic sus ch’fû » in the local dialect — which speaks to both the ubiquity of the beverage and the culture of sharing a cup at any social opportunity (much like tea in England). When Napoleonic France could not receive coffee from its colonies due to the British blockade\, roasted chicory root was a common substitute. It is still widely consumed\, blended with or instead of coffee\, for a lighter beverage that helps with digestion. This coffee & chicory sorbet is a delightful palate cleanser\, served with Speculoos\, a crunchy little spice cookie popular throughout Flanders\, Belgium and the Netherlands. \nTarte au Sucre\nAn iconic dessert from the area is sugar pie — much like what we in Ontario know as a butter tart\, and a treat that is still popular throughout Quebec — but traditionally made with vergeoise (or cassonade)\, a special brown sugar made from beets; another Napoleonic innovation \n—– \n$60 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history.\nhttp://www.chantalvechambre.com/\nhttp://www.mycremecaramel.com/ \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-bienvenue-chez-les-chtis-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_328588384210891.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170512T180000 DTEND;TZID=America/Halifax:20170512T210000 DTSTAMP:20260502T043820 CREATED:20170501T040023Z LAST-MODIFIED:20170501T040740Z UID:39125-1494612000-1494622800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Karaage Chicken & Hambaagu by Naoto Kojima DESCRIPTION:The Japanese have a long tradition of picking up certain Western ideas\, reinterpreting and improving them. For this amazing-looking dinner\, Chef Naoto Kojima is presenting a few things that may be best known as classic American fast foods – fried chicken and hamburgers – but have become hugely popular Japanese dishes in their own right . \nKaraage Chicken\nThe ultimate fried chicken\, Japanese-style! Chunks of chicken leg & thigh are steeped overnight in a flavourful soy\, sake\, ginger & garlic marinade before getting a dunk in a potato starch batter and deep fried to golden & crispy.; served with lemon & spicy mayo.\nSmall (appetizer) $6 -or- Large (entree) with rice $12 \nHambaagu Plate\nA combination pork & beef burger\, garnished with savoury Japanese Tonkatsu gravy\, shiitake mushrooms\, splash of fresh cream\, and topped with a fried egg. Served with rice $14 \nAgadashi Tofu w/ Japanese Eggplant\nDeep fried soft tofu with a light potato starch crust\, alongside Japanese eggplant\, sauced with a light kombu & soy dashi and grated daikon. Served with rice and a selection of Japanese pickles (tskuemono) #vegan $10 \nTeisyoku Set Combo: Add homemade miso soup + Japanese pickles (tskuemono) to any plate + $4 \nMatcha Crème Brûlée\nJapan is home to some of the world’s best pastry chefs\, who have a special affinity for French patisserie. This take on the classic crème brûlée incorporates the delicate flavour of matcha\, Japan’s much-loved green tea $5 \n—–\nNaoto Kojima is a professional chef from Okayama\, Japan\, where he studied traditional Japanese cuisine\, and worked in hotels in Okinawa before coming to Toronto. Chef Naoto is now working on bringing some of Japan’s most popular dishes to our city through his new catering and pop-up project\, G’ma. \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-karaage-chicken-hambaagu-by-naoto-kojima/ 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_1350893084948268.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170511T120000 DTEND;TZID=America/Halifax:20170511T120000 DTSTAMP:20260502T043820 CREATED:20170508T165910Z LAST-MODIFIED:20170508T182424Z UID:39305-1494504000-1494504000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 11 DESCRIPTION:Foul moukala فول مقلّى\n \n \n \n \n \n Saltett hindbeh سلطة هندبة أو هندباء \n \n \n \n \n \n Tamaria (تمرية)\n \n \n\nFor this very unique speciality of Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with pine nuts and served with fresh pita bread. \n[vegetarian] Foul moukala فول مقلّى\nBroad beans sauteed with garlic and coriander\, with radish & pickles & fresh pita \nSaltett hindbeh  سلطة هندبة أو هندباء \nDandelion greens salad with tomatoes\, onion\, mint\, garlic\, lemon & olive oil \nTamaria تمرية\nA broad term for a range of sweets made from dates (“tamar” is date)\, this attractive recipe of date paste in spiral around a buttery cookie-crumb filling is scented with spices and decorated with crushed pistachios. \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\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-11-2/ 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_444834165855670.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170509T183000 DTEND;TZID=America/Halifax:20170509T213000 DTSTAMP:20260502T043820 CREATED:20170501T041200Z LAST-MODIFIED:20170501T041523Z UID:39142-1494354600-1494365400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Knife Skills 101 by Christopher Showalter DESCRIPTION:2nd Night Added! \nThe foundation of good cooking is preparation\, and at the heart of prep is knowing how to use your knives. In this fun\, hands-on workshop\, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker\, easier and safer. \nChef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore\, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers\, you’ll practise your knife skills preparing a refreshing summer fruit salad \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and buying. From here you will dive into core knife skills: slicing\, chopping and basic vegetable cuts like batons\, matchsticks & julienne\, large & small dice\, and brunoise. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill. \n$50 +HST \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-knife-skills-101-by-christopher-showalter-2/ 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_992752550859937.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170508T183000 DTEND;TZID=America/Halifax:20170508T213000 DTSTAMP:20260502T043820 CREATED:20170418T024623Z LAST-MODIFIED:20191019T144414Z UID:38556-1494268200-1494279000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Indian Superfoods by Abeda Oturkar DESCRIPTION:It has become increasingly clear that the modern Western diet\, while generous in calories\, is not necessarily great for overall health. There is a lot that can be learned from ancient culinary traditions that have had thousands of years to refine their use of ingredients to help promote health and wellbeing. \nJoin Abeda Oturkar as she shares her deep knowledge of South Asian culinary traditions\, walks you through a few delicious recipes and introduces you to some incredibly healthy “superfood” ingredients. Special attention will be paid to the culinary and nutritional uses of Coriander (aka Cilantro) – leaves\, stems\, roots & seeds; the incredible versatility of fresh coconut\, including coconut water\, meat\, milk and sugar\, as well as the potent healing properties of fresh turmeric. \nIt’ll be a fun\, information-packed evening with lots of action in the kitchen – tasting\, combining\, seasoning\, grinding\, blending to understand the balance of flavours and use of these healthy ingredients. \nGolden Smoothie\nTurmeric\, Kefir\, Papaya\, Pineapple (optional Vegan)\nTurmeric\, in some places called The Spice Of Life – is a staple in many South Asian cuisines and an integral part of Chinese and Ayurvedic medicine for thousands of years. A potent rhizome and relative of ginger\, this spice goes way beyond adding flavor to curries and giving yellow mustard its bright color. It’s packed with “curcumin”\, which has anti-inflammatory\, anti-viral\, and anti-bacterial properties. \nGreen Chutney – Cucumber Chutney Sandwich\nCoriander Leaves\, Coconut\, Garlic\nThis aromatic herb is considered to be beneficial for digestion and detoxification\, as well as being rich in Vitamin C\, Vitamin K which is a good for brain health. \nCurried Shrimp & Potato Salad\nCoconut\, Fresh Turmeric\, Baby Potato\, Kaffir leaves\, Spices (optional Vegan)\nCoconut offers an impressive range of uses and benefits. Fresh coconut water is a pure\, refreshing and hydrating drink. Coconut meat – delicious and nutritious in its own right – can be pressed for coconut milk\, cream or oil\, or dried and processed into flour or sugar\, making it a versatile\, healthy and eco-friendly alternative to cream or butter\, refined sugar and wheat flour. \n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now running Abeda’s Kitchen in Toronto offering food catering\, cookery workshops and holistic food coaching\,\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-indian-superfoods-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170506T193000 DTEND;TZID=America/Halifax:20170506T223000 DTSTAMP:20260502T043820 CREATED:20170411T002326Z LAST-MODIFIED:20170411T024505Z UID:38333-1494099000-1494109800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Franco Mexicano Primavera by Greg Couillard DESCRIPTION:Cinco de Mayo (May 5) is a Mexican holiday that commemorates the Mexican Army’s victory over the French at the Battle of Puebla on May 5\, 1862. (In the US\, where Cinco de Mayo has become a much bigger holiday than it is in Mexico\, it is sometimes mistaken for Mexico’s Independence Day\, which is actually on September 16). In any case\, any excuse is a good one to have amazing Mexican food! \nToronto culinary icon Chef Greg Couillard has been spending the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner — spiked with his own idiosyncratic blend of French\, Italian and even Asian flair. \n—–\nSopa Azteca Primavera\nA quintessentially Mexican soup based on a rich chile and tomato infused chicken stock brimming with tender local spring asparagus and crispy corn tortilla shreds\, toothsome giant hominy corn and cool\, creamy queso fresco; a delightful combination of flavours\, textures and temperatures. \nCoctel de Aguachile\nGorgeous layers of sweet beet\, crunchy jicama\, tropical mango and bright pink grapefruit\, topped with bay scallops in a spicy salsa verde! \nCordero Casera\nA tip-to-tail celebration of Ontario spring lamb; braised lamb neck\, ribs and shank in a rich red Mexican casera (home-style) sauce\, emboldened with Greg’s unique blend of sweet\, smoky and complex Mexican chiles. Served with canario (mayocoba) beans and collard greens\, and Mexican arroz verde. \nChoco Flan\nA ridiculously indulgent baked chocolate dessert that combines the best of both cake and flan. \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-franco-mexicano-primavera-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/2017/04/facebook_event_421952551491883.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170505T180000 DTEND;TZID=America/Halifax:20170505T210000 DTSTAMP:20260502T043820 CREATED:20170428T152854Z LAST-MODIFIED:20170428T153443Z UID:39083-1494007200-1494018000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Afghani Penda by Humeira Mathew DESCRIPTION:An unforgettable tribal meal from Afghanistan\, penda (or painda) is a traditional dish from the “Khyber Pass” on the border between Afghanistan and Pakistan’s North West Frontier Province. The dish gets its name from a Pashto word “panda” which means “a lot”. True to its name\, penda is often prepared in big quantities for large groups of people to share; for special occasions such as weddings\, parties or any large celebration. It is served in large dishes called “Thal“\, and traditionally everybody eats from the same thal using their hands while sitting around it in a circle. (We’ll be serving it in individual portions\, but are happy to make a sharing plate for those who want to try it the traditional way). \nCook Humeira Mathew shares a little bit of the personal story behind this dish: “My grandmother use to make this dish and I have been in love with this dish since then. It is a simple and flavourful soul food which warms not only your belly but also your heart. I learnt the dish from my grandmother and hope to pass it down to my daughters with the same message my grandfather gave me: “penda is a dish which brings all of us together and creates harmony. While sitting around sharing a meal\, we all become “one”\, we forget our race\, our religion and our status. We all are equal — that is the true message of the dish“.” \n—-\nChicken Penda $14\nThin flatbreads are cut into small pieces and soaked in a chicken and potato curry with lots broth and the distinct flavour of roasted Garam Masala\, a classic South Asian blend of warm spices like peppercorns\, cloves\, cinnamon\, mace\, cardamom\, and cumin. It is garnished with onion\, tomatoes\, coriander leaves\, green chillie \, lemon and fried onions. It is served with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. \nBokhara Dal (Indian Black Lentil and Vegetable stew) $12\nHearty Indian soul food slow cooked with onions and tomatoes and garnished with coriander and cream (optional). Served with basmati rice\, with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. #vegetarian / #vegan & #GF \nChocolate Brownies $6\nAstonishingly chocolatey and delicious gluten-free brownies made with nutritious lentil flour\, served with coconut whipped cream and fresh strawberries.\n—– \nHumeira Mathew is a passionate cook who runs Rich Flavors of Asia\, a South Asian catering company and participates in many South Asian food events in Mississauga. Inspired by the delicious cooking of her grandmother and mother\, this love and sincerity of cooking has been passed down through the generations. She loves to experiment with different kinds of flavours and cuisines and tries to bring something new and fresh to the table each time. She believes in the power of balanced\, healthy and flavorful food to bring family\, friends and different cultures together and create harmony in society. That’s why for the past 20 years she’s cooked fresh food for her family everyday. For more information on her cooking and healthy lentil products visit: http://richfoodscompany.com \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-afghani-penda-by-humeira-mathew/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1708133949479981.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170504T180000 DTEND;TZID=America/Halifax:20170504T190000 DTSTAMP:20260502T043820 CREATED:20170501T040020Z LAST-MODIFIED:20170503T200007Z UID:39123-1493920800-1493924400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 4 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[fish] Sayadieh صيادية\nFish and seafood is something of a rarity in Syrian cuisine\, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as “fisherman’s dish”)\, white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat)\, and served atop long grain rice cooked in a flavourful\, rich brown caramelized onion and fish stock. It is garnished with fried almonds\, pine nuts and crispy fried onions\, and served with lemon & tahini sauce known as Taratour. \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (known as Nabulsi) topped with a crispy shredded pastry surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. \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\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-4/ 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_418451468532725.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170502T180000 DTEND;TZID=America/Halifax:20170502T210000 DTSTAMP:20260502T043820 CREATED:20170411T002323Z LAST-MODIFIED:20170425T182307Z UID:38331-1493748000-1493758800@dev.thedepanneur.ca SUMMARY:TABLE TALK: Patrick Robinson DESCRIPTION:Not many people can claim to have a breadth of experience that ranges from starting a restaurant to running a print shop to being a partner in an ad agency to animating the world of social innovation\, but Patrick Robinson is one of them. \nCurrently in the Masters program in Strategic Foresight and Innovation at OCAD\, Patrick will be taking a look at the intersection of food & foresight — #Foodsight — a glimpse of the future of food in the sharing economy… (which sounds a lot like The Dep to me!) \nPatrick will be starting his exploration from the question: “How might we be useful\, be inclusive and\, share well to feed our appetite to make the world a better place?” and touch on topics such as: Land Sharing\, Idle Food Redistribution\, Meal Sharing\, Kitchen Space and Equipment Sharing\, Community Supported Food Production and Food Production in Public Spaces.\n \n\n \nOur Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater \nWhat will the future taste like? It’s hard to say\, but I’m going to prepare a meal based on a few important trends I see playing out in food. 1) The move towards more plant-based ingredients. It is now common knowledge that there are many ecological benefits to adopting a more plant-centric diets and eating lower on the food chain – it is much less resource-intensive and\, when grown well\, much more sustainable and even revitalizing for some ecosystems. The challenge is to discover ways to make these meals as delicious and satisfying (and carry equivalent symbolic/social/status value) as the meat-focused diet we have grown up with. This glorious grain\, bean and vegetable bowl is a spectacular assembly of flavours and textures — crispy garlic and sourdough croutons\, earthy kale and umami-packed mushrooms\, toothsome wheat berries and creamy pinto beans — one of those dishes that just happens to be vegan\, but does not call attention to the fact. 2) Exploring non-traditional\, environmentally-friendly protein sources. For those inclined\, the bowl can be garnished with a topping of crumbled C-Fu (aka TIP (Textured Insect Protein))\, an alternative meat protein made from crickets. High in nutrition\, low in cost and ecological footprint\, insects may play an important role in feeding the future. 3) The innovative use of science to improve cooking. I’ll be making a carrot and ginger soup\, but by using a bit of baking soda to adjust the pH\, and a pressure cooker to boost the cooking temperature\, it is possible to accelerate the Maillard (browning) reaction to create a soup with the sweet caramelized flavour of roasted carrots\, but the smooth\, delicate texture of boiled carrots. Science FTW! 4) Supporting local food systems & economies. I’ll make a side of crunchy coleslaw from local\, organic veggies from the Sorauren Farmer’s Market\, and for dessert we’ll have some delicious pie prepared by Leslie Lindsay in the wood oven of nearby Dufferin Grove Park. \n#vegan & #GF options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nPat is a serial-voluntarist\, a conference junkie and an addict of lifelong-learning. Pat co-founded Le Petit Dejeuner – just doors down from the first Starbucks in Toronto. \nAs a social-minded design thinker\, Pat plays an evolving role in communities working to elevate and activate a betterment agenda. To this end\, he is an active member of the: Registered Graphic Design Association\, Association of Professional Futurists\, the World Future Society and the Long Now Foundation. \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-patrick-robinson/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1969385696629244.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170501T183000 DTEND;TZID=America/Halifax:20170501T213000 DTSTAMP:20260502T043820 CREATED:20170418T024620Z LAST-MODIFIED:20170501T041719Z UID:38554-1493663400-1493674200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Knife Skills 101 by Christopher Showalter DESCRIPTION:This class is SOLD OUT\, but a 2nd night has been added on Tuesday\, May 9. \nThe foundation of good cooking is preparation\, and at the heart of prep is knowing how to use your knives. In this fun\, hands-on workshop\, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker\, easier and safer. \nChef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore\, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers\, you’ll practise your knife skills preparing a refreshing summer fruit salad \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and buying. From here you will dive into core knife skills: slicing\, chopping and basic vegetable cuts like batons\, matchsticks & julienne\, large & small dice\, and brunoise. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill.\n—– \n$50 +HST \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-knife-skills-101-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/2017/04/facebook_event_929094030526580.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170429T193000 DTEND;TZID=America/Halifax:20170429T223000 DTSTAMP:20260502T043820 CREATED:20170403T223720Z LAST-MODIFIED:20170404T003101Z UID:38045-1493494200-1493505000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: First Bite by Genevieve Kang and Gerald Fantone DESCRIPTION:A chance meeting-turned-longtime friendship has been the starting point for an epic culinary adventure for Gerald Fantone and Genevieve Kang. Tapping into their diverse Asian heritages (Gerald is Filipino and Gen has Chinese/Portuguese roots) they are discovering\, inventing and mashing-up dishes inspired by the cuisines they ate growing up. Their creative and eclectic menu features traditional flavours and authentic ingredients in both classic and novel combinations that are delicious\, nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \n—–\nChicken Meatballs with Chinese Mushrooms + Consommé\nChicken with water chestnuts\, shiitake mushrooms\, black fungus\, and Asian greens\, served in a mineral-rich bone broth with ginger \nBanana Blossom Fresh Rolls\nCoconut sautéed chayote\, heirloom carrots\, and banana blossoms wrapped in rice paper and served with a sweet garlic tahini sauce \nFilipino Menudo served with Coconut Pandan Rice\nA colourful stew of boneless pork\, potatoes\, carrots\, bell peppers\, raisins\, and peas in a thick liver and tomato sauce \nSichuan Green Beans\nWok-fried green beans in coconut oil with ginger\, garlic\, tamari\, and fresh red chillies\, topped with salt-preserved shrimp and ground chicken \nGinataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)\nSticky rice dumplings slow cooked with jackfruit\, taro\, sweet potatoes\, and saba in velvety coconut cream topped with tapioca pearls and jackfruit dust \nJasmine Moringa Tea\nMoringa leaves and jasmine flowers steeped for a highly fragrant\, soothing\, and antioxidant-rich digestive aid\n—– \n$50 +HST \n—–\nGerald and Gen grew up in a culture of food\, and as kids\, reached into the fridge for snack fixings that included marinated fresh vegetables\, cured fish\, steamed rice buns\, and dragon fruit. It sparked a sublime interest in food and nutrition that became a lasting passion for both of them. \nGerald Fantone comes from a long line of avid home cooks and started gutting fish at age five. He is a contributing chef at the Social Palette food start-up and a job coach for Common Ground Co-op\, where he manages a café and catering service operated by individuals with special needs. His approach highlights classic Asian flavours and techniques fused with those he’s adopted from his travels abroad and cooking through Jamie Oliver and Martha Stewart cookbooks. \nGenevieve Kang is a holistic nutritionist and recipe developer\, who is passionate about bringing people together through mindful nourishment and empowering them to reconnect with their food through sustainable practices — a conscious whole foods lifestyle with simple\, delicious\, and nutrient-dense sustenance. She is also the Managing Nutritionist at Village Juicery’s uptown location\, where she educates clients everyday about holistic health and wellness\, as well as designs plant-based recipes for the company’s growing menu. \nWe pride ourselves on sharing a menu that is nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \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-first-bite-by-genevieve-kang-and-gerald-fantone/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1670396123262667.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170428T180000 DTEND;TZID=America/Halifax:20170428T210000 DTSTAMP:20260502T043820 CREATED:20170418T024616Z LAST-MODIFIED:20170418T030012Z UID:38552-1493402400-1493413200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Jodhpuri Kabuli Pilaf by Sarla Kothari DESCRIPTION:Welcome Drink – Barley Water\nThis traditional beverage is considered to be an elixir for good health. It is prepared by slowly boiling whole barley grains and then blending them together to make a light\, refreshing but fortifying beverage; it is mildly sweetened with sugar and served chilled.\n$3 \nAppetizer – Nargisi Kofta\nDelicious vegetable fritters made with minced vegetables: potato\, onion\, beetroot\, peas\, ginger\, chickpea flour and lots of different flavorful spices are rolled into “kofta” balls and delicately fried. Served hot with mint & coriander chutney.\n$6 \nMain Course – Jodhpuri Kabuli Pilaf\nA colorful\, rich\, and exotic rice dish inspired by the national dish of Afghanistan\, but a vegetarian version with an Indian twist. A complex\, layered rice dish that blends spices and sweetness\, with many colours and textures. Sauteed vegetables (potato\, onion\, cauliflower and beetroot) and fruits (grapes\, orange\, pomegranate seeds) are layered with fragrant\, saffron-infused basmati rice and topped with crunchy croutons and served with a spiced vegetable gravy. Served with refreshing mild raita yogurt on the side.\n$12 \nDessert – Sandesh\nPopular dessert in the western parts of India (West Bengal)\, Sandesh is a delicate fresh milk cheese (paneer in whey) is sweetened with sugar & cardamom and topped with rose water\, saffron and nuts.\n$4 \n—–\nSarla Kothari is a homemaker and loves to cook for family and friends. Sarla has lived in different parts of India which has not only influenced her cooking style but also enriched her skill set by learning new cuisines and techniques. Sarla Kothari is also the co-founder of ‘Ankur Pathshaala’\, a free tuition/education center for underprivileged children in Jaipur\, India. Sarla is passionate about her work and strongly believes that anyone can contribute to make the world a little bit better every day! \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-jodhpuri-kabuli-pilaf-by-sarla-kothari/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_697151310445948.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170427T180000 DTEND;TZID=America/Halifax:20170427T190000 DTSTAMP:20260502T043820 CREATED:20170424T152435Z LAST-MODIFIED:20170424T153448Z UID:38841-1493316000-1493319600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 27 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Tabbouleh تبولة‎‎\n \n \n \n \n \n Sfouf صفوف\n \n \n\n[beef ] Kibbeh Summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with a tangy\, dark red sumac-infused sauce with lots of onion (and sometimes eggplant and/or lamb as well\, dependig on the region and the season). Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh Summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also served with a tangy sumac sauce \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \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\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-april-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1356808321052355.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170424T183000 DTEND;TZID=America/Halifax:20170424T213000 DTSTAMP:20260502T043820 CREATED:20170403T223717Z LAST-MODIFIED:20170404T003253Z UID:38043-1493058600-1493069400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Spring Pickles with Christine Manning DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks)\, fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious homemade pickles (exact ingredients will depend on what’s available at the markets). As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class 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/workshop-spring-pickles-with-christine-manning-3/ 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_226284317847854.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR