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DTSTART;TZID=America/Toronto:20241109T120000
DTEND;TZID=America/Toronto:20241109T143000
DTSTAMP:20260425T121101
CREATED:20241007T172750Z
LAST-MODIFIED:20241107T144709Z
UID:139903-1731153600-1731162600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Low-Waste Plant-Based Cooking with Conscious Cass
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFood is one of the fundamental connectors between us and this big\, beautiful planet we live on\, but it can also be one of the greatest contributors to the degradation of the environment. From food waste\, to plastic packaging and animal agriculture\, what we eat each day can really have an impact for better or worse on our precious planet. Conscious Cass will share with you a slew of tips\, hacks and recipes for living and eating in more eco-friendly ways. You’ll get to put all these ideas into practise by cooking and sharing a plant-based (vegan) communal meal made with an emphasis on environmentally conscious\, low-waste ingredients.\n—– \nGuacamole\nAlthough often bought in a plastic tub\, this appetizer is surprisingly simple to make and super customizable. When served alongside tortilla chips (bought in bulk with a container brought to the store)\, it makes for a plastic package-free app perfect for sharing. \nCornbread\nMaking bread from scratch may be intimidating to many\, so cornbread is a great place to start! It’s surprisingly simple and can be made from mostly bulk bought ingredients\, making it another low-waste recipe. A versatile recipe with a savoury-sweet flavour\, it makes a great side to a soup or chili\, or just as delicious on the sweeter side topped with jam. \nChili Bowls\nThe secreat to a great plant-based chili? Lentils! Packed with protein from those and a bunch of beans\, chili is a staple for the colder months ahead. It’s perfect for meal-prepping\, freezes well\, and is surprisingly versatile: use it as the base for a burrito or shepherd’s pie\, throw it on nachos\, or even turn it into a nice\, cozy bowl of soup. For this meal though\, we’ll be using it as the base for bountiful chili bowls. Customize your bowl with an assortment of additions\, from rice to corn and roasted sweet potatoes\, along with the usual suspects like lettuce and tomato\, and rich and creamy plant-based alternatives to cheese and sour cream. \nClassic Chocolate Cake\nYou might find it hard to believe this classic chocolate cake is plant-based and made with only eight ingredients\, most of which can again be bought in bulk. It will be served alongside some seasonal fruit and a whipped cream made from a surprising plant-based substitute!\n—– \n$79 +HST \n—- \nCassandra Della Mora (she/her) recently transitioned out of a decade-long career in teaching math to pursue her passion for sustainability. Over the last 8 years\, she has developed Conscious Cass as a brand to share her journey of adopting a low-waste\, plant-based lifestyle. She’s hosted events like a Cookie & Clothing Swap for the holidays as well as Conscious Cass Cafés where she brings together friends and family members in an attempt to build community around sustainable living.\nconsciouscass.ca  |  @conscious.cass\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-low-waste-plant-based-cooking-with-conscious-cass/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20241103T120000
DTEND;TZID=America/Halifax:20241103T143000
DTSTAMP:20260425T121101
CREATED:20241014T144607Z
LAST-MODIFIED:20241107T144709Z
UID:140013-1730635200-1730644200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Dia de Muertos Tamales by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de los Muertos is celebrated throughout Latin America and in many places with a Latino population. Dia de los Muertos has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Although trick-or-treating has become more common on Dia de los Muertos\, the holiday actually has nothing to do with Halloween\, which is a Northern European tradition. \nImagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honor them with laughter and joy. \nJoin Iván Wadgymar of Maizal for a fun\, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian tamales and sweet pan de muertos. As a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques\, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture. \n—– \n$79 +HST \n—– \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-dia-de-muertos-tamales-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/mexican-tamales-for-the-candlemas-day.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241102T183000
DTEND;TZID=America/Toronto:20241102T210000
DTSTAMP:20260425T121101
CREATED:20241007T163343Z
LAST-MODIFIED:20241107T144709Z
UID:139894-1730572200-1730581200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Culinary Journey by Diana Chu
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nExploring Identity Through Food:\nA Culinary Journey of Heritage\, Resilience\, and Being Canadian\nStep into an evening where food transcends its role as nourishment\, becoming a lens through which we explore identity\, culture\, and history. In this supper club\, Diana brings her lived and professional experiences to the table. Her menu invites you on a culinary adventure that explores her upbringing in Canada — a place often portrayed as a land of opportunity and discovery — and her roots in India\, Vietnam\, and China. Personal reflections and realizations about being Canadian accompany each course. Food-wise\, you can expect the aromatic spices of India\, layered with the fresh\, vibrant tastes of Vietnam\, and the delicate\, comforting traditions of Cantonese cuisine. Together\, we’ll utilize these dishes to explore themes like the harms of implicit biases\, power structures embedded within our food cultures and systems\, and the resilience of cultures navigating change. More than just a meal\, this evening intends to spark dialogue and reflection on how food connects us to our roots while shaping our identities in the present. Join us for a night of storytelling\, flavours\, and connection—where the past meets the present and our shared understanding of the role of food evolves. \nJiaozi and Pakoras\nWe begin the evening with a two-part starter that draws on influences from Chinese and Indian culinary traditions. Juicy Chinese-style dumplings and crisp aromatic pakoras are served along-side\, featuring spices and seasonings reminiscent of both worlds. \nSoy-braised Chicken and Stir-Fried Greens\nOur main course takes you to Canton. Cantonese cuisine is known for its lightness and simplicity\, with a focus on showcasing an ingredient’s essence. Chicken is braised in a soy-based master stock alongside stir-fried greens. Both are comforting no-fuss dishes that remind Diana of her parents’ love. Dishes are served with white rice. \nRed Bean and Tapioca Tong Sui\nThe evening finishes with a childhood favourite – sweet adzuki bean and tapioca tong sui. Tong sui is an umbrella term that describes sweet soups originating from parts of China. \n—– \n$79 +HST \n—– \nDiana Chu was born and raised in Toronto. Her father is Chinese born and raised in Calcutta\, India and her mother is Chinese\, born and raised in Vietnam. An ex-policy consultant\, Diana leaped into the food industry in 2022. She has since completed her Culinary Management diploma at George Brown College and worked in a variety of food-based settings including fine and upscale dining\, a sandwich shop\, and business development at a food delivery start-up. A social scientist at heart\, she’s an avid observer of the role of food in shaping culture and community. Special thanks to Gary Hinds\, Diana’s life partner and the best listener in the world\, and Alex Chen for his culinary knowledge and chops.\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-culinary-journey-by-diana-chu/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/jiaozi-pakora.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241101T183000
DTEND;TZID=America/Toronto:20241101T210000
DTSTAMP:20260425T121101
CREATED:20241014T155524Z
LAST-MODIFIED:20241107T144709Z
UID:140019-1730485800-1730494800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Dia de Muertos by Iván Wadgymar
DESCRIPTION:This event takes place in the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nAccording to ancient traditions in Mexico\, at the beginning of November the barrier between the living and the dead worlds become blurry\, and the souls of the dead have the chance to come back\, and be celebrated by their families and friends. Ritual foods are prepared and offered to the souls of the dead in colourful altars\, providing an opportunity for families to bond around the shared memories of those that are no longer with us. \nAlthough most strongly identified with Mexico\, Dia de Muertos is celebrated throughout Latin America and in many places with a Latino population. It has its origins in both Aztec tradition and Catholic observance of All Saints Day (Nov 1) and All Souls Day (Nov 2). Imagery of calacas (skeletons)\, calaveras (skulls) and Catrinas (a specific type of calavera: well-dressed\, wealthy women in the fashion of the early 20th century) are the well known visual symbols of the holiday. Sweets\, such as pan de muertos (bread of the dead) and spun-sugar candies like the famous calaveras de azucar (sugar skulls)\, are eaten or left for the dead in ofrendas (small\, personal altars) or gravesites; the sweets offering a balance to the bitterness of death. Dia de los Muertos celebrates death as a part of the human experience. Tradition holds that the dead would be offended by grieving and sadness\, so festivities honour them with laughter and joy. \nAs a local grower\, miller and processor of artisanal Mexican corn\, beans and chiles\, Iván Wadgymar of Maizal has  connection to Mexican culinary traditions that runs much deeper than most. Join Iván for a traditional holiday dinner and a deep dive into the foodways of  Dia de los Muertos\, delving into the ancient roots of the ingredients and traditions in Mexican and cuisine — the culture in the agriculture. The menu features a range of authentic ingredients grown by Ivan himself\, and processed by hand in the traditional manner.\n—– \nSopa de Tortilla\nTortilla soup is a popular Mexico City variant of the traditional Mexican sopa Azteca. A rich\, chile-infused tomato and onion broth is seasoned with epazote\, a distinctive Mexican herb\, and ladled over crispy strips of fried corn tortilla and served with a variety of garnishes like pasilla chiles\, chicharrón\, avocado\, queso panela\, lime\, and Mexican crema. \nTamales (turkey or vegan)\nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. These tamales come filled with with turkey mole\, mushrooms with salsa verde\, or beans\, and showcase the beautiful heritage corn that Iván grows and nixtamalizes himself\, \nFrijoles Refritos\nMistranslated as “refried beans”\, this traditional dish is made by mashing and reheating cooked beans along with additional seasonings. The result is a rich and luscious dip that features the organic black turtle beans that Ivan grows on his farm. \nEnsalada de Nopales\nThe nopal is an indigenous Mexican cactus that produces the pink\, sweet fruit known as tuna (prickly pear). The paddles are also widely used as a vegetable\, such as in this cool\, tangy salad with onion and tomato. \nAtole Champurrado\nAtole is an ancient\, pre-Columbian beverage made with toasted corn flour. When mixed with Mexican chocolate\, raw piloncillo sugar\, and spices it’s known as champurrado. This hot and creamy drink is commonly served alongside tamales at holiday gatherings or from street food carts and stalls early in the morning. \nPan de Muerto\nThis ‘Bread of the Dead’ is one of the most iconic of the Dia de Muertos traditions. A sweetened soft bread\, perfumed with anise and shaped like a bun\, they are sometimes decorated with bone-shaped pieces to represent the deceased\, or with a baked tear drop to represent goddess Chīmalmā’s tears for the living. \n—– \n$79 +HST \n—– \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.\n@maizalto \n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n@thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-dia-de-muertos-by-ivan-wadgymar/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241027T100000
DTEND;TZID=America/Toronto:20241027T160000
DTSTAMP:20260425T121101
CREATED:20240913T162438Z
LAST-MODIFIED:20241107T144709Z
UID:139600-1730023200-1730044800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Croissants & Viennoiserie Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of Viennoiserie\, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex\, multi-day process\, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough\, and the processes of mixing\, kneading\, rolling\, rising\, laminating and shaping required to make Croissants\, Pain au chocolat\, Pain aux raisins\, Kouign aman\, Chaussons aux pommes\, Palmiers and Brioches. \nWorking with some pre-made doughs\, as well as making your own dough from scratch\, will give participants a chance to get hands-on experience with every step of the croissant-making process\, an opportunity to make a variety of classic pastries that will be baked off in class\, as well as prepare additional dough to be taken home to be finished\, baked or frozen.\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-croissants-viennoiserie-intensive-by-leo-baduria/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Viennoiserie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241026T183000
DTEND;TZID=America/Toronto:20241026T210000
DTSTAMP:20260425T121101
CREATED:20240930T195150Z
LAST-MODIFIED:20241107T144710Z
UID:139854-1729967400-1729976400@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe Depanneur is proud to host the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs.  It is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \n\n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-3/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241020T120000
DTEND;TZID=America/Toronto:20241020T140000
DTSTAMP:20260425T121101
CREATED:20241007T154144Z
LAST-MODIFIED:20241107T144710Z
UID:139886-1729425600-1729432800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Art of Challah by Alissa Kondogiannis
DESCRIPTION:Challah — a golden\, egg-enriched bread that is often braided\, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy\, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding\, challah is also the perfect bread with dips like hummus\, to mop up soups and stews or just to eat hot and tender\, straight out of the oven. \nIn this class\, participants will learn how to make a quick\, simple\, and forgiving yeasted dough and the art braiding bread. Each participant will will make and braid their own challah to take home with them. In addition\, there will be demo of shwarma-spiced roasted cauliflower and an easy to make hummus to be a shared as a light lunch with your oven-fresh challah.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis has been eating challah her whole life but it was only after a travelling experience that she really got on the path of challah making. Her aim is to introduce everyone to the joys of bread making and and show that people don’t have to be intimidated by yeasted doughs. For the past several years she has facilitated challah making classes and has a small catering business of her own. @barnstarkitchen \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/cooking-class-the-art-of-challah-by-alissa-kondogiannis-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/10/Challah-Bread-1-rotated.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241019T183000
DTEND;TZID=America/Toronto:20241019T210000
DTSTAMP:20260425T121101
CREATED:20240826T180753Z
LAST-MODIFIED:20241107T144710Z
UID:139364-1729362600-1729371600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Late Harvest by Chef Michael Kirkwood
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nPlease join us in welcoming back Chef Michael Kirkwood to the Dep for an evening of inspired comfort food with his signature elegant and creative twists. The early fall is Chef Michael’s favourite time to cook\, and this evening’s menu is a celebration of the Ontario late harvest\, drawing from the last crops of the season and the new vertical farms\, sourced directly from local farmers and growers where possible. A stunning mix of elegantly plated dishes and family-style shared courses\, tonight’s dinner promises to be thoughtfully conceived\, expertly crafted\, and beautifully executed — hope to see you at the table!\n—– \nSeared Sea Scallop\nRoasted cauliflower\, parsnip puree\, parsnip crisps \n‘Guts and Glory’\nHeirloom and cherry tomato\, buffalo bocconcini\, olive powder\, tomato consommé\, basil\, chopped balsamic \nBraised Beef Short Rib\nButternut squash\, leek and wasabi hash\, roasted foraged mushrooms\, Indonesian style BBQ Sauce \nChocolate and Chestnut Bread pudding\nVanilla creme anglaise\, bourbon caramel\n—– \n$85 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his parents’ gourmet interests inspired an appreciation for food and local ingredients. A young age he began working in local restaurants before graduating from George Brown College’s Culinary Arts program. He has since established his reputation through a long career working in many of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Turf Lounge\, and Bramble Gastropub. Over his career\, Micheal has refined his contemporary Canadian culinary voice\, 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. He has also enjoyed working on shows such as “Chef Worthy”\, “Daytime Toronto”\, “Breakfast Television”\, “Fire Masters” and CW networks “Recipe for Disaster”.\n@chefmichaelkirkwood \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-late-harvest-by-chef-michael-kirkwood/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/Braised-Short-Ribs.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241019T120000
DTEND;TZID=America/Toronto:20241019T143000
DTSTAMP:20260425T121101
CREATED:20240913T194258Z
LAST-MODIFIED:20241107T144710Z
UID:139624-1729339200-1729348200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Venezuelan Arepas by Luis Manuel Cordoba presented by AluCine
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIt’s Arepa Party time! aluCine Latin Film+Media Arts Festival is thrilled to bring you this delicious and authentic Venezuelan experience!\nMexico has its tacos\, and Central America loves its pupusas\, but in Venezuela and Colombia\, it is all about the arepa. An arepa is a pre-Columbian dish originating in the northern part of South America more than 3000 years ago: a thick patty of cooked masa (nixtamalized cornmeal) griddled or fried until crispy on the outside but still soft and moist in the centre. What’s great about arepas is that they are fast\, cheap\, easy to make\, gluten-free and can be stuffed or topped with just about anything. \nAlthough modern Colombians and Venezuelans eat arepas daily\, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter\, commonly made with only cheese or egg\, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop\, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.\n—– \nArepas\nYou’ll learn the whole process of preparing arepa dough from dried masarepa (a.k.a areparina or arepa flour)\, salt\, and water\, through shaping and cooking them on a hot griddle. \nVeggie Pabellon \nWe will make a vegetarian version of the classic arepa pabellón\, which has platano maduro (sweet plantain)\, cheese\, and caraotas (black beans). \nReina Pepiada \nReina Pepiada means ‘the Queen of Happiness’\, and you’ll understand why after your first bite of these delicious arepas stuffed with a creamy chicken and avocado salad.\n—– \n$59 +HST \n—– \nGet ready for the 24th edition of the aluCine Latin Film+Media Arts Festival\, which will run from Wednesday\, October 16th\, to Saturday\, October 19th\, 2024! Join us as we celebrate the rich tapestry of Latin American cinema and culture through a unique blend of film screenings\, panels\, culinary experiences\, food-making workshops\, and thought-provoking discussions. @alucineto\n—– \nLuis Manuel Cordoba is a Venezuelan Chef from Maturin City who opened his first restaurant in 2001 in Mérida\, a culinary hub in Venezuela. Later\, he joined forces with his brother\, also a chef\, to establish a corporate catering company before moving to Toronto with his family in 2010. He quickly found himself working as the chef of Arepa Café\, Toronto’s premier purveyor of authentic Venezuelan arepas. In 2015\, they launched The Arepa Republic\, an award-winning food truck that serves delicious Venezuelan dishes at events across the GTA. @theareparepublic\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-venezuelan-arepas-by-luis-manuel-cordoba-presented-by-alucine/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/REINAS-P.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241013T120000
DTEND;TZID=America/Toronto:20241013T143000
DTSTAMP:20260425T121101
CREATED:20240919T002407Z
LAST-MODIFIED:20241011T184723Z
UID:139717-1728820800-1728829800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Ultimate Stuffed Cookies by Alan Zelcovitch
DESCRIPTION:This event takes place at the CCFE Solutions Salon at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJust in time for Thanksgiving\, this fun\, hands-on workshop will teach you how to make some of the most amazing cookies you’ve ever tried. Let 20-year cookie biz veteran Alan Zelcovitch walk you through the whole process of creating spectacular\, decadent and delicious stuffed cookies. You’ll enjoy freshly-baked cookies in class and leave with recipes and ready-to-bake cookies to share with your friends & family. (Or not 😉). \nThe class will focus on stuffed cookies: what to put in them\, how to create the fillings\, and how to seal and bake them properly. You will learn the secrets of a really good cookie\, ingredients and how they affect texture and flavour\, and the signs of a perfectly baked cookie. Participants will make two types of dough: Chocolate Chip and Soft Sugar Cookie Dough\, and then choose from a mouth-watering array of fillings like Lemon Curd\, Brownie\, Nutella\, Peanut Butter\, Cheesecake\, Caramel\, Pecan Pie andChocolate Ganache\, as well as decorating techniques like sprinkle toppings and line glazes\, to create their own unique cookie masterpieces. \n—– \n$79 +HST \n—–\nAlan Zelcovitch started a successful online cookie company in 2004 that he recently sold. Over those two decades\, he amassed a wealth of knowledge and experience in cookie-making as well as other kinds of desserts. 5 years ago he graduated from the Chocolate Academy in Montreal and has been a professional Chocolatier ever since. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-the-ultimate-stuffed-cookies-by-alan-zelcovitch/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Cookie-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241012T183000
DTEND;TZID=America/Toronto:20241012T210000
DTSTAMP:20260425T121101
CREATED:20240913T180159Z
LAST-MODIFIED:20241012T150018Z
UID:139618-1728757800-1728766800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Balkan Family Dinner by The Spicy Balkan
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIf you want to get close to the Balkan soul\, you will most likely find it gathered around a table\, sharing stories\, laughter\, and the flavours of home-cooked meals passed down through generations. For this event\, Milka Subotic of The Spicy Balkan has curated a menu that features her family’s homestyle recipes\, showcasing the rich culinary traditions of the Balkans. We invite you to join us for a night of good food\, great company\, and the joy of sharing a rich and deep heritage. Whether you’re reminiscing about flavours from your own childhood or discovering these dishes for the first time\, this family-style dinner promises to be a memorable experience.\n—– \nĆevapčići & Kupus Salata\nDive into the rich\, garlicky goodness of Ćevapčići\, bite-sized sausages handcrafted with a mix of meats and Milka’s very own homemade spice blend. These little sausages are grilled to perfection and paired with a traditional kupus salata (cabbage salad)\, creamy kaymak (thick cream cheese)\, tangy homemade ajvar (red pepper spread)\, fresh onions and beautiful home-made bread. \nKrompir Paprikaš \nThis vegan stew is a hearty mix of tender potatoes\, a blend of vegetables and luscious handmade dumplings simmered in a velvety\, smoked paprika-infused broth — the epitome of Balkan comfort food. \nPečena Paprika\nRoasted yellow peppers stuffed with a creamy mixture of kaymak and tender grated potatoes\, and slow-roasted to beautifully balance the subtle sweetness of the peppers with the savory\, buttery filling. \nPalačinke \nThese delicate crepes are enjoyed with fresh fruit\, jam or rich Euro Cream — every bite is a sweet\, nostalgic nod to the desserts that have graced our family tables for generations.\n—– \n$79 +HST \n—– \nGrowing up\, Milka Subotic watched the women who raised her cook up traditional dishes with all the love and passion they could give. Those lessons became her creative outlet\, and a connection to her roots that keeps her grounded today. From this emerged her food business\, The Spicy Balkan\, featuring homemade Balkan condiments and spices\, a loving tribute to those remarkable women\, their unwavering spirit and spicy attitude that has been passed down through generations. @thespicybalkan\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-the-balkans-by-milka-subotic/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/IMG_2961-scaled.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20241011T183000
DTEND;TZID=America/Toronto:20241011T210000
DTSTAMP:20260425T121101
CREATED:20240913T140550Z
LAST-MODIFIED:20240914T183547Z
UID:139593-1728671400-1728680400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cenaduria Mexicana by Mariel González
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIn Mexico\, a cenaduria is a small\, unassuming place most often run by a family\, serving casual fare like pozole and tostadas. There are a countless number of these little spots\, each one a repository of family recipes and local traditions\, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina’s Kitchen evokes the spirit of the cenaduria with a very special pozole recipe\, passed down across multiple generations\, along side a few other authentic specialities from her home state of Nayarit in western Mexico.\n—– \nAgua de Horchata\nTonight’s meal is served with this classic Mexican agua fresca\, a chilled\, cinnamon-infused rice milk. \nCeviche De Camaron estilo Nayarit\nNayarit is nestled between the Pacific Ocean and the forested mountains of the Sierra Madre Occidental. Its proximity to the sea makes fresh seafood a big part of the local cuisine. In ceviche\, shrimp is ‘cooked’ by the acid of a tangy lime juice marinade\, then tossed with juicy tomatoes\, crisp cucumbers\, onions\, and cilantro. Serrano or jalapeño peppers add a hint of heat\, and avocado slices provide a creamy touch. Served with crunchy totopos (fried corn tortilla chips)\, the fresh\, zesty flavours will transport you straight to the beach. (Pescatarian\, GF) \nPozole Rojo\nThis ancient\, pre-Columbian dish is the ultimate Mexican comfort food — a hearty soup that’s like a warm hug in a bowl. A rich and flavourful brilliant red Guajillo chile broth loaded with tender hominy corn\, whole kernels of nixtamalized maize\, the corn that would traditionally be ground to make masa for tortillas. It’s a joy to eat\, adding on layers of flavours with an array of toppings — shredded pork (optional)\, crunchy radishes\, fresh cucumbers\, lettuce and the requisite squeeze of lime — that lets everyone customize their bowl to their liking. (Vegan\, GF) \nPolvorones & Cafe de Olla\nPolvorones\, also known as Mexican wedding cookies\, are crumbly\, melt-in-your-mouth shortbreads loaded with walnut pieces. Their buttery flavor and delicate texture make them a delightful pairing with a hot drink. Café de Olla is a traditional Mexican way of making coffee\, infused with cinnamon sticks and sweetened with piloncillo (unrefined cane sugar).\n—– \n$79 +HST \n—– \nMariel González is the heart behind Catrina’s Kitchen\, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada\, Mariel has loved sharing her culinary creations with friends\, family. After becoming a mom\, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen\, a purveyor of artisanal Mexican culinary products crafted with love\, care\, and the finest ingredients. From spicy salsas to sweet Mexican cookies\, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cenaduria-mexicana-by-mariel-gonzalez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/09/Pozole-rojo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240929T100000
DTEND;TZID=America/Toronto:20240929T160000
DTSTAMP:20260425T121101
CREATED:20240729T152914Z
LAST-MODIFIED:20240729T183950Z
UID:139115-1727604000-1727625600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-5/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240928T183000
DTEND;TZID=America/Toronto:20240928T210000
DTSTAMP:20260425T121101
CREATED:20240816T210248Z
LAST-MODIFIED:20240928T194212Z
UID:139233-1727548200-1727557200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe September instalment of Chef Taylor Parker’s Indigenous Food Lab\, his monthly residency at The Depanneur alongside Chef Matthew Knight-Barton\, will be a celebration of early harvest of native Ontario ingredients like elderberry and sumac. Falling on the eve of National Day for Truth and Reconciliation\, makes its especially timely and trenchant. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nIt is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240924T183000
DTEND;TZID=America/Toronto:20240924T210000
DTSTAMP:20260425T121101
CREATED:20240829T180152Z
LAST-MODIFIED:20240830T162346Z
UID:139393-1727202600-1727211600@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Fermented Hot Sauce by Rebekka Hutton
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nNaturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. This process\, known as Lacto-fermentation\, naturally preserves the ingredients and provides the familiar sour taste in sauerkraut\, yogurt\, and sour pickles. No heat or vinegar is used\, the resulting ferment is teeming with healthy probiotic flora\, and the vitamins and digestive enzymes are retained. \nIn this hands-on workshop Rebbeka Hutton of Alchemy Pickle Company will cover all of your pickle and fermentation questions while you prepare your own custom hot sauce for you to ferment at home. We will taste plenty of homemade samples to find your inspiration\, including the classic Alchemy hot sauce\, a smoked paprika hot sauce\, and a super special batch of the original hot sauce Rebekka made at the end of 2021 for the recipe that was included in The Depanneur cookbook. \nExpect to take home at least two hot sauce variations of flavours you create yourself! Seasonal\, local organic produce\, and jars will be provided. We will be sourcing most of the ingredients from the farmers market a few days before the workshop\, so it’s hard to know what will be available\, but in the very least we will have a few kinds of fruits\, several types of hot and sweet peppers\, fresh and dried herbs and spices\, and fresh garlic. Feel free to bring along any special ingredients or jars you’d like to use. \nCheck out Rebekka Hutton’s recipe from The Depanneur Cookbook \n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing  |  Get your Tickets to Picklefest 2024 | OCT 5 & 6 \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-fermented-hot-sauce-by-rebekka-hutton/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/ALCHEMY-PICKLE-HOT-SAUCE_REBEKKAH-HUTTON__DEP-COOKBOOK_KH-1-CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240922T120000
DTEND;TZID=America/Toronto:20240922T143000
DTSTAMP:20260425T121101
CREATED:20240531T151544Z
LAST-MODIFIED:20240729T153330Z
UID:138680-1727006400-1727015400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Mighty Knish with Emily Zimmerman
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEmily Zimmerman is an OG Depaneer\, with a long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). Emily has been veganizing classic New York-style Ashkenazi dishes for years. Now she brings you the mighty knish — delicious\, flaky pastries with hearty\, savoury fillings. We’ll be making a pair of classic knishes – one with potato and caramelized onion filling\, one with sautéed mushrooms and buckwheat. \nWe’ll enjoy them with some fool-your-Bubbe tofu-based “egg” salad\, and some quick-pickled cucumber and onion. Participants will also take home a recipe zine with instructions for all of the above\, plus ideas for more knish fillings\, both old- and new-school.\n—– \n$79 +HST \n—–\nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-the-mighty-knish-with-emily-zimmerman/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/knish-recipe-piled-on-plate-e1717168325161.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T183000
DTEND;TZID=America/Toronto:20240921T210000
DTSTAMP:20260425T121101
CREATED:20240816T202940Z
LAST-MODIFIED:20240919T145526Z
UID:139223-1726943400-1726952400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. \nTonight’s meal considers the Canadian fall harvest through the lens of Haitian cuisine. Fresh\, local seasonal vegetables like squash\, tubers\, leeks\, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes\, all served family-style to evoke the conviviality and sharing that marks the generous\, social spirit at heart of the Haitian table. \nThis dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records\, including cumbia\, kompa\, zouk\, rara\, gaita\, and more.\n—– \nSalade Joumou\nA nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nLegim Ak Sos Pwa (Beef –or– Vegan)\nLuscious braised beef short ribs (optional)\, are served with legim\, a vegetable stew that is a popular staple in Haiti; creamy eggplant\, chayote squash\, carrots\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. It is paired with sos pwa\, a silky black bean sauce that is one of the most indelible of Haitian comfort foods\, diri blan (white rice)\, and Marc’s incredible homemade pikliz\, a bright and fiery side of pickled cabbage\, carrots and peppers. \nCafé & Chokola \nA delicious improvisation on the dark\, rich flavours of Haitian chocolate and coffee. \n—– \n$89 + HST\nBYOB; no corkage fee \n—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @choptimecatering\n—–\nTrust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fueling movement.\n@trusttheprocesspress | @olasconola | @lupinore\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sos-pwa-by-marc-kusitor/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/SOS-PWA-legumes-Marc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240915T120000
DTEND;TZID=America/Toronto:20240915T143000
DTSTAMP:20260425T121101
CREATED:20240816T175305Z
LAST-MODIFIED:20240910T211922Z
UID:139213-1726401600-1726410600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/Vegan option available on request). Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!\n—– \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-eggless-pastas-of-southern-italy-with-chef-anthony-sestito-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/broccoli-rabe-and-sausage-pasta-10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240914T190000
DTEND;TZID=America/Toronto:20240914T220000
DTSTAMP:20260425T121101
CREATED:20240809T165027Z
LAST-MODIFIED:20240829T204505Z
UID:139165-1726340400-1726351200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parisian Bistro by Dali Chehimi + Live Music by The Lounge Academy
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\n“…certainly one of the most delicious beef dishes concocted by man.”\nJulia Child\, on Boeuf Bourguignon \nFrench cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of classic French dishes that evoke the timeless sophistication of the Parisian bistro. \nAnd what better way to connect with the soul of Paris than through chanson\, the beautiful\, nostalgic songs of Edith Piaf and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Ouelette and her band\, The Lounge Academy\, to provide a quintessential Parisian soundtrack for the evening.\n—– \nSelection of French Hors D’Oeuvres\nSalmon tartare\, paté de campagne\, and creamy Brie served with toasted baguette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions; served with boiled new potatoes. (Vegetarian Mushroom Bourguignon available). \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nGateau Basque\nThis simple yet refined cake from the region along the Spanish frontier features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling; served with a strawberry coulis.\n—– \n$89 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. @dalichehimi\n—– \nCorry Ouellette is a versatile Toronto-based jazz musician\, and long-time Depanneer\, who sings and plays trumpet with Tak Arikushi on guitar and Rachel Melas on bass as The Lounge Academy\, as well as performing with The Sonny Balcones\, The Sandy Pockets\, ​The Julee Cruise Ships and others. @the_lounge_academy\n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-parisienne-bistro-by-dali-chehimi-live-music-by-the-corry-oulette-trio/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/beef-bourguingon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240908T120000
DTEND;TZID=America/Toronto:20240908T143000
DTSTAMP:20260425T121101
CREATED:20240729T155731Z
LAST-MODIFIED:20240831T152702Z
UID:139119-1725796800-1725805800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Kibbehs by Rahaf Alakabani
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA popular dish throughout the Levant (Eastern Mediterranean)\, kibbeh comes in a vast array of shapes and flavours — in Syria\, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices\, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp\, dark auburn. \nMaking and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani is no stranger to making kibbeh\, and she will be sharing her favourite recipes and techniques in this fun\, hands-on class. \nThis class will cover two different styles\, the traditional fried kibbeh lahmeh\, with a filling of spiced ground beef and nuts\, as well as a kibbeh bil sanieh (baked vegetarian kibbeh) with squash and pomegranate. Guests will enjoy them together with a tahini dipping sauce and a fresh and flavourful chopped salad.\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-kibbehs-by-rahaf-alakabani/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/IMG_4037.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240907T183000
DTEND;TZID=America/Toronto:20240907T210000
DTSTAMP:20260425T121101
CREATED:20240729T152226Z
LAST-MODIFIED:20240731T151619Z
UID:139109-1725733800-1725742800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Journey to Kazakhstan with Zhanar Khamitova
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nKazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid\, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods\, such as smoked\, dried\, and salted meats\, particularly horse and lamb\, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures\, such as the Uyghurs\, Dungans\, and Uzbeks. \nToday\, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients\, traditions and spices of a cuisine seldom seen in Toronto’s food scene. \nKespe (Nomad Chicken Soup)\nA comforting noodle soup\, kespe is a family favourite believed to warm and cure colds\, aiding in recovery. A traditional nomadic dish (its name translates as “noodles” in Kazakh)\, it features handmade noodles steeped in a rich bone broth with onions and root vegetables\, spiced with black pepper and bay leaf. \nKazakh Plov (Fragrant Lamb Pilaf)\nPlov is a cherished Kazakh rice dish\, the local variant of pilafs popular throughout Central Asia. Succulent chunks of lamb\, along with onions\, carrots\, and aromatic spices like cumin\, coriander\, and paprika are cooked together with rice so that the fragrances permeate the whole dish. The addition of sweet dried fruits and toasted nuts adds additional layers of flavour and texture. \nMedley of Kazakh Sweets: Baursaki\, Chak Chak\, Zhent\, Irimshik (served with Kazakh Green Tea)\nTea culture holds a special place in Kazakh society\, and is usually accompanied by baursaks (fried dough)\, cheeses\, and a variety of sweet pastries. Zhanar has prepared a sampling platter of traditional confections! Baursaki are doughnut-like puffed pastries served with butter\, honey or jam (and perfect for dunking in tea); Chak Chak originally from Tatarstan\, are fried noodles are swathed in honey and studded with dried fruits and nuts\, often playfully shaped into cones\, domes or spheres; Zhent is another classic tea-pairing\, made from sweet\, ground millet combined with condensed milk\, powdered sugar and melted butter; Irimshik is an tender\, orange-hued dried sour cheese that can be made from sheep\, goat or cow’s milk. \n—– \n$79 +HST \n—–\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in the UAE\, before relocating to Toronto to be with her daughter\, Fatima. @zhanarbakes\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-a-journey-to-kazakhstan-with-zhanar-khamitova/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/Ubbek-Plov-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240827T183000
DTEND;TZID=America/Toronto:20240827T210000
DTSTAMP:20260425T121101
CREATED:20240807T212048Z
LAST-MODIFIED:20240820T152208Z
UID:139158-1724783400-1724792400@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Classic Dill Pickles Two Ways by Heather Kilner
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \n  \nIn this fun\, hand-on class Heather Kilner will introduce you the art of making the perfect\, tangy & crunchy dill pickle! You’ll discover both the classic salt-brine fermentation method\, as well as quick and easy vinegar-based refrigerator pickles. Participants will get to customize their own jars of pickles\, and leave with recipes and the confidence to continue pickling at home. Perfect for beginners and pickle enthusiasts alike! \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-classic-dill-pickles-two-ways-by-heather-kilner/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/Dill_Pickle_009-5fc10393559d46fea32738228c2e3f20.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240824T183000
DTEND;TZID=America/Toronto:20240824T210000
DTSTAMP:20260425T121101
CREATED:20240729T150546Z
LAST-MODIFIED:20240729T151726Z
UID:139102-1724524200-1724533200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS + MEZCAL TASTING: Mexican Street Food with Erika Araujo
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMexican street food goes way beyond tacos\, but we rarely see the other amazing delicacies featured on Canadian menus. In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast! \nAfter dinner\, Erika will take guests on a guided tour of Agua Santa Mezcal\, a premium artisanal mezcal from Santiago Matatlan\, considered “The World Capital of Mezcal”. Mezcal is traditional Mexican liquor distilled from the agave plant\, a rustic and smokier ancestor to tequila. Erika will talk about the history\, traditions and culture of mezcal along with an opportunity to taste and compare 2 different kinds.\n—– \n$79 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine with workshops\, pop-ups\, culinary events and TV appearances. Erika is also a brand Ambassador for ChocoSol chocolates and Agua Santa mezcal. @cheferikaaraujo
URL:https://dev.thedepanneur.ca/event/cooking-class-mezcal-tasting-mexican-street-food-with-erika-araujo/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/sopes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240727T183000
DTEND;TZID=America/Toronto:20240727T210000
DTSTAMP:20260425T121101
CREATED:20240703T173809Z
LAST-MODIFIED:20240726T230327Z
UID:138973-1722105000-1722114000@dev.thedepanneur.ca
SUMMARY:FARMHOUSE DINNER: Summer Market Bounty by Len Senater
DESCRIPTION:This event takes place at Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, ON\nThe opportunity to cook fresh from the farmers’ market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. \nI’ve known my dear friend Miriam Davidson for a very long time. She introduced me to black and white photography which altered the trajectory of my life. An accomplished artist and educator\, Miriam recently established Rice Lake Arts\, an arts-focused retreat centre on a gorgeous property on the outskirts of Peterborough\, ON. This summer she is hosting a range of great workshops ranging from stone carving\, to fibre arts\, to works on paper\, as well as some great summer concerts. \nOne of her visiting artists this summer is another old friend\, David Armstrong\, whom I’ve know almost as long — a talented artist\, educator and builder from Halifax\, and the imaginative force behind a new wilderness education centre in Cape Breton\, NS\, Ember Arts. David will be leading a nature-based paper making & bookbinding class July 27-29 at Rice lake Arts — there are still a few spots available if you would like to join. \nI’ve offered to go up for the weekend and cook for my chums\, and we’ve decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal\, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer’s Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it. \nCome\, have dinner with us. I’d love to see you at the table. — LEN\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nLen Senater is the founder and owner of The Depanneur; he loves to cook for friends. \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/farmhouse-dinner-summer-market-bounty-by-len-senater/
LOCATION:Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, Ontario\, K0L 1B0\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/field.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240720T183000
DTEND;TZID=America/Toronto:20240720T210000
DTSTAMP:20260425T121101
CREATED:20240627T210226Z
LAST-MODIFIED:20240627T211601Z
UID:138922-1721500200-1721509200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever\, we need to embrace and celebrate our indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nThe Depanneur is proud to launch the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240711T183000
DTEND;TZID=America/Toronto:20240711T210000
DTSTAMP:20260425T121101
CREATED:20240627T200320Z
LAST-MODIFIED:20240628T001508Z
UID:138900-1720722600-1720731600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Feast from Iraq by Chef Abbas Wadi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIraqi cuisine is one of the world’s most ancient\, dating at least back to the time of the Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene\, it boasts a rich\, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs\, falafel\, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi takes a break from the kitchen of one of Toronto’s most prestigious steakhouses to introduce us to the home cooking he grew up with\, passed down lovingly in his family and now shared on our tables at The Depanneur.\n—– \nTemmen (Iraqi-Style Basmati Rice\, prepared 4 ways)\nIraqi cuisine is renowned for its rice\, prepared in myriad ways\, each with a distinct flavour. Far from a bland side dish\, specific preparations of rice are thoughtfully paired with particular dishes to complement and enhance their flavour. \nRed Rice with meat broth\, tomato paste\, and hot red pepper;\nYellow Rice with authentic saffron and orange peel;\nGreen Rice with dill and onions;\nBrown Rice with a blend of spices such as cinnamon\, cardamom\, anise\, coriander\, cumin\, and black pepper. \nThese exquisite rice dishes are enriched with a generous garnish of pistachios\, walnuts\, almonds and/or cashews\, along with dates\, raisins and/or barberries. \nMaraq Bamiaa (Okra Stew)\nA favourite dish during the summer when fresh young okra is available\, an ingredient deeply beloved in Iraqi culture. The small young okra pods are slowly cooked with beef tenderloin\, fresh tomato and a light blend of Iraqi spices\, along with tamarind\, lemon and a touch of sugar to give it a distinctive sweet-and-sour flavour. The delicacy of this dish — it disintegrates if reheated too often — means it rarely ever appears on restaurant menus. \nMaraq Kousa (Zucchini Stew)\nAnother popular summer dish\, this thick stew is fortified with chickpeas and features fresh zucchini — ideally the pale green\, variegated variety known in the West as marrow gourd — slowly cooked with tomato and a blend of turmeric and coriander seed which lends it its distinctive yellow colour and enticing aroma. \nBaghdadi Salad\nNo dinner table is complete with a a refreshing salad of some kind to cleanse the palate and balance the richness of the other dishes. This recipe\, typical of Baghdad\, Iraq’s cosmopolitan capital\, consists of cucumber\, tomatoes\, red onion\, tender chickpeas\, and fennel in a dressing of lemon\, pomegranate molasses\, apple cider vinegar\, and dried wild mint. \nHelawat Al Jaz (Carrot sweets)\nCarrot halwa amplifies the natural sweetness of fresh carrots\, cooked down to a thick consistency with sugar syrup infused with cinnamon\, saffron\, and anise. It is left cool and solidify before being cut into dainty cubes and garnished with pistachios.\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nAbbas Wadi is originally from Baghdad\, Iraq\, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto\, driven by a passion for sharing the rich flavours of Middle Eastern cuisine\, particularly the ancient and diverse tastes of Iraqi food. Throughout his career\, Abbas worked in numerous Arabic and Western kitchens\, and currently works at BlueBlood Steakhouse inside Casa Loma.\n@chef_wadi14 @letseat_14 \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-feast-from-iraq-by-chef-abbas-wadi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/Okra.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240622T150000
DTEND;TZID=America/Toronto:20240622T180000
DTSTAMP:20260425T121101
CREATED:20240602T230034Z
LAST-MODIFIED:20240622T114122Z
UID:138714-1719068400-1719079200@dev.thedepanneur.ca
SUMMARY:The Losing Art of Plating: Drag Aesthetics\, Food Security & Harm Reduction with Mikiki
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for an immersive and interactive food experience unlike any other. Teetering tipsily between cooking class\, drag cabaret\, performance art\, academic lecture\, political protest\, and social justice activism\, Mikiki will lead participants through an exploration of the concepts of aesthetics\, the politics of gender representation\, food security and harm reduction as told through the lens of workshopping extravagantly plated junk food. It’s trash made fabulous\, food in drag. \nLike Julia Child on PCP \n—– \n$79 + HST\n(Sliding scale tickets available — 25%\, 50%\, 75%\, and 99% off — please contact Mikiki for details) \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/the-losing-art-of-plating-drag-aesthetics-food-security-harm-reduction-with-mikiki/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/mikiki-plating-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240621T183000
DTEND;TZID=America/Toronto:20240621T210000
DTSTAMP:20260425T121101
CREATED:20240602T230534Z
LAST-MODIFIED:20240617T150746Z
UID:138720-1718994600-1719003600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS SUPPER CLUB: One Spoon by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected; that we all share a responsibility for keeping the dish full\, and that those who would eat from this dish must share the spoon if it is to feed us all.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, painful exception: the country we actually live in. Indigenous food is absurdly underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. If Canadians are to take reconciliation seriously\, I believe this conversation should start at the table. \nStarting on June 21 — National Indigenous Peoples Day — The Depanneur is proud to launch One Spoon\, a new monthly indigenous fine dining residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nSpecial Guest: Cara-Lyn Morgan\nCara-Lyn Morgan is Canadian poet and artist. Her work explores cultural duality\, femininity\, the historical and present-day impact of Colonization\, and the complexities of truth and family. She will be reading from her recent collection\, “Building a Nest from the Bones of My People”\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-supper-club-one-spoon-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240616T140000
DTEND;TZID=America/Toronto:20240616T163000
DTSTAMP:20260425T121101
CREATED:20240603T204145Z
LAST-MODIFIED:20240616T141407Z
UID:138735-1718546400-1718555400@dev.thedepanneur.ca
SUMMARY:FATHER'S DAY COOKING CLASS: A New Thai for Dad with Brandon Lim
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFather’s Day Special: Complementary Henderson craft beer (regular or non-alc)\, and 15% discount for any father-child pair who attend the class together. (Use promo code: “DAD2024” to get your discount off 2 or more tix). \nLove of food often runs in the family. Brandon Lim comes by his culinary chops honestly via his internationally acclaimed\, Iron Chef-winning mom\, Sasi Meechai\, and restaurateur father (of renowned Toronto Thai restaurant Mengrai Thai). Join Brandon for a fun\, hands-on Thai cooking experience where he shares a lifetime’s worth of great Thai food\, ingredients and cuisine\, and teaches you some of the spiciest\, most flavourful kitchen secrets and skills he’s gleaned working in the family business for over 15 years. \nFresh Salad Rolls\nLight\, colourful and delicious\, these rice paper rolls are stuffed with carrot\, cucumber\, mango\, tofu and Thai basil \nNam Jim Po Piah\nA classic Thai dipping sauce with nam pla (fish sauce)\, lime\, palm sugar\, chilis and garlic. \nGai Pad Kra Pao \nThai Basil Chicken is Thai street food favourite. Finely chopped chicken stir fried with garlic\, chilis\, shallots and Thai Basil\, served over steamed jasmine rice and topped with crispy fried egg. \nCoconut Sticky Rice with Mango\nOne of the most iconic Thai sweets\, so popular that there are many stalls and businesses in Thailand specializing in only this dish.\n—– \n$79 +HST \n—– \nBrandon Lim is a multi-talented individual whose interests span across programming Martial Arts films at the historic Revue Cinema (@blackbeltcinema)\, graphic and fashion design (@fatal_stasis)\, and music (YAMANTAKA // Sonic Titan / Scooter Jay)\, as well as a lifelong connection to Thai food through his family’s acclaimed Thai restaurant\, Mengrai Thai.\n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the Depanneur Cookbook\, featuring 100 recipes from 100 cooks (published by Simon & Schuster and in bookstores now!). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/fathers-day-cooking-class-new-thai-for-dad-with-brandon-lim/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/200702_Thai-Basil-Chicken_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240615T183000
DTEND;TZID=America/Toronto:20240615T210000
DTSTAMP:20260425T121101
CREATED:20240527T202207Z
LAST-MODIFIED:20240610T175111Z
UID:138640-1718476200-1718485200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cher Tunisia with Dali Chehimi and Fatima Khlifi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nTonight two Dep alumni and Depanneur Cookbook contributors\, Dali Chehimi and Fatima Khlifi\, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market\, flavours deeply woven into the life and memories of every Tunisian.\n—– \nKeftaji with Merguez\nKeftaji has long been a popular street food in Tunisia; a hint comes from the name\, which dervies from the Turkish köfteci\, meaning “seller of kofta”. It is a finely chopped salad of Mediterranean vegetables like zucchini\, eggplant and peppers\, sometimes with pumpkin or potato add\, all typically fried in olive oil but in Dali’s recipe everything is baked to keep it lighter. It is seasoned with harissa (Tunisian red chilli paste)\, olive oil\, lemon and garnished with olives and sometimes a fried egg. Tonight the keftaji is served with delicious merguez\, the traditional thin\, spicy lamb sausages found across North Africa\, and fresh pita. \nKosksi [Chicken or Vegetarian]\nCouscous\, called kosksi\, is the national dish of Tunisia. The centrepiece of family meal\, a giant mound of tender\, steamed couscous is prepared in the traditional Tunisian style\, having been basted with a rich tomato broth. It is served with braised chicken [halal] –or– pumpkin and potato [vegetarian]\, each simmered with slow-cooked carrots\, zucchini and chickpeas with Tunisian spices like cumin\, caraway\, and homemade harissa. \nMakrout\nMakrout (aka makroudh) is a classic cookie from the Maghreb\, usually filled with dates\, with a distinctive diamond shape from which it gets its name. The dough is made with a combination of semolina and flour\, which gives it a very specific texture and flavor. The final step involves soaking the makroudh in a sweet syrup scented with orange blossom water and garnishing with flaked almonds. \nWe’ll close with green tea with fresh mint — the quintessentially Tunisian way to end a meal or share a convivial moment. \nBYOB\n—– \n$79  ON SALE! $69 + HST \n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in North African fare. @casbah707 \nFatima Khlifi is a teacher and educational consultant who grew up in France before moving to Toronto\, where she started gathering with friends to share and enjoy Tunisian dishes that reminded her of home. Fatima also works closely with Thermomix\, showcasing this innovative culinary appliance by cooking international foods. @FatiCookInMix\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cher-tunisia-with-dali-chehimi-and-fatima-khlifi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/chicken-kosksi-couscous.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR