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DTSTART:20130310T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131201T193000
DTEND;TZID=America/Toronto:20131201T223000
DTSTAMP:20260508T175850
CREATED:20131115T194118Z
LAST-MODIFIED:20141119T154012Z
UID:1601-1385926200-1385937000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Japanese-French Fusion by Chef Taka Kuroki
DESCRIPTION:Both Japanese and French cultures are somewhat obsessed and defined by their food\, resulting in a remarkable sophistication and highly esteemed place in the national identity. So it comes as no surprise that there has long been a fascination with fine French cooking in Japan\, and the emergence of a fusion Japanese-French culinary ideas. \nChef Taka Kuroki trained in French cuisine and spent a decade as the sous chef at Le Poutriere\, a prestigious French restaurant in Fukuoka\, Japan (where he specialized in lobster dishes). Chef Taka will be assisted by Chef Shinji Yamaguchi of Gushi Japanese Street Food. \nThis menu represents a thoughtful combination of French and Japanese flavours\, ingredients and techniques\, elegantly presented by a talented chef informed by a lifetime immersion in both these cuisines. This will be The Dep’s last Supper Club of 2013\, and a very special ending to a year of remarkable food. \n—\nChicken Paupiette\n Thin slices of poached chicken breast wrapped around asparagus and carrot \nKatsuo no Tataki\n Raw skipjack tuna briefly seared on the outside \nCanapés with miso cream cheese\n —\n Cream of Japanese Kabocha Squash Soup\n —\n Miso Langue de Bœuf Mariné\n Tender beef tongue slow-cooked in miso\n served with a Shimeji and Enoki mushroom risotto\n —\n Zenzai boule blanche de lentilles\n Zenzai is Japanese winter dessert traditionally made with soft red Adzuki beans\, sweetened and thickened with mochi (Japanese rice cake). Chef Taka’s Zenzai will be made with French lentils.\n— \n$40 +HST\nB.Y.O.B. — No corkage\nDoors open 7:30 — Dinner at 8:00 \nThis event is SOLD OUT\nIf your would like to be put on a guest list in the event of a last-minute cancellation\, please contact us. \n—– \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-japanese-french-fusion-by-chef-taka-kuroki/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_687050808006564.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131129T180000
DTEND;TZID=America/Toronto:20131129T210000
DTSTAMP:20260508T175850
CREATED:20131125T212839Z
LAST-MODIFIED:20141119T154012Z
UID:1723-1385748000-1385758800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: 7-Vegetable Soup\, Kale Caesar & Split Pea Bread by Katherine Duffin
DESCRIPTION:December is here\, and it’s time to warm up with a big\, hearty bowl of soup\, and pack in the nutrients with a flavourful kale caesar salad. \nKatherine roasts 7 different winter vegetables with garlic and fresh herbs for this hearty\, delicious and nutritious soup\, topped with roasted pumpkins seeds and served with her special split pea bread infused with olives\, herbs and tomatoes. The crunchy kale caesar salad is enlivened with a garlicky\, creamy tahini dressing\, veggies and toasted coconut flakes. \n$12 (tax in)\n(veg’n & GF) \nFinish up with a delicious homemade coconut and carob truffle with cranberries or almonds. +$2 \n—–\nA clothing designer by trade\, Katherine Duffin has wowed even the staunchest carnivores with her savoury dairy\, soy\, and meat-free meals. She has cultivated her love for food over the last decade by working in many different kitchens and writing a blog\, KatherineKooks\, where she shares some of her favourite recipes with her readers. \nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-7-vegetable-soup-kale-caesar-split-pea-bread-by-katherine-duffin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_525541647553577.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131128T180000
DTEND;TZID=America/Toronto:20131128T210000
DTSTAMP:20260508T175850
CREATED:20131125T212838Z
LAST-MODIFIED:20141119T154012Z
UID:1721-1385661600-1385672400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Last Chance! Louisiana Creole Gumbo by Crossroads Diner
DESCRIPTION:LAST CHANCE to catch Crossroads Diner in our November Pop-Up Showcase \nA zesty Louisiana Creole Gumbo with fresh shrimp\, sausage\, okra and the Holy Trinity of Southern cooking; onions\, bell peppers and celery\, in a rich red gravy served piping hot over rice — comfort food at its best! And there’s a veggie version too! \n$12 (tax-in)\n(vegetarian and gluten-free options) \nAdd a wedge of of homemade cornbread +$2 \n—–\nDavid Gleeson and Olivia Rosenberg\, having worked in restaurants in Toronto\, Vancouver and overseas\, wanted to bring affordable\, quality food to the streets\, and so the Crossroads Diner food truck was born. \nCrossroads Diner features modern twists on diner classics\, made from scratch with the freshest ingredients. Our focus is on quality ingredients: Grass-fed AAA beef\, Mennonite chicken\, and the freshest\, locally sourced produce we can find. We make all our stocks and sauces in-truck. \nWe are available for catering events\, please contact us to plan a custom menu for your next event. Our locations are posted daily on Facebook and Twitter — check us out!\nhttp://www.crossroadsdiner.ca \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-last-chance-louisiana-creole-gumbo-by-crossroads-diner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_611868355517547.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131127T180000
DTEND;TZID=America/Toronto:20131127T210000
DTSTAMP:20260508T175850
CREATED:20131125T212836Z
LAST-MODIFIED:20141119T154012Z
UID:1719-1385575200-1385586000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Triple-Threat Latkes by Emily Zimmerman
DESCRIPTION:C’mon down and get your Chanukah on! \nEmily throws down an epic pile of delicious tri-colour latkes (potato + sweet potato + zucchini)\, along with homemade applesauce\, coconut sour cream and a side of creamy eggplant “herring”. \n$12 (tax-in)\n(Vegan\, GF) \n+ Chocolate pecan rugelach for dessert! \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-triple-threat-latkes-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1391572881087249.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131126T180000
DTEND;TZID=America/Toronto:20131126T210000
DTSTAMP:20260508T175850
CREATED:20131125T212835Z
LAST-MODIFIED:20141119T154012Z
UID:1717-1385488800-1385499600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Peruvian Chupe De Camarones by Len Senater
DESCRIPTION:“The future of gastronomy is being cooked up in Peru.” — Ferran Adria \nIf you haven’t tried Peruvian food before\, get ready for one of the most amazing soups you’ll ever taste. This is a hearty and extremely satisfying (some even say aphrodisiac) dish — a rich\, creamy shrimp stock fortified with yellow potatoes and cob corn\, brightened with green peas and fresh shrimp\, seasoned with Peruvia aji panca and aji amarillo chilies\, and topped with queso fresco and a fried egg. \n$12 (tax-in)\nSorry\, no vegetarian option tonight\, but the meal is gluten-free \nPlus fresh-baked pie! $4 \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-peruvian-chupe-de-camarones-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_608600159177658.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131125T183000
DTEND;TZID=America/Toronto:20131125T213000
DTSTAMP:20260508T175850
CREATED:20131104T220924Z
LAST-MODIFIED:20141119T153929Z
UID:1576-1385404200-1385415000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Brandy Pecan Sauce & Margarita Jelly by Christine Manning
DESCRIPTION:Sorry – this event has been CANCELLED \nWinter is coming. We can no longer deny this inevitable fact\, but we can prepare for it by making delicious\, festive preserves that will warm your cockles through the holiday season. \nLearn the ins & outs of home canning as we make two tummy-warming preserves that will be perfect to share with family and friends throughout the holiday season; Brandy Pecan Sauce is a perfect addition to your pantry and is amazing drizzled over pancakes or ice cream – think of it as a “Dessert in a Jar”. And you simply can’t go wrong with this super simple Margarita Jelly — lime\, tequila and Triple Sec. The toughest part will be choosing whether to make it for your family and friends\, or keep it all for yourself! \n$40 +HST \nBook it! \nJoin Christine Manning\, owner of Manning Canning and long-time preserver for this class that will give you the basics of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and at least 1 jar of each of the preserves you’ve made for your pantry. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-brandy-pecan-sauce-margarita-jelly-by-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1430980863792463.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131123T193000
DTEND;TZID=America/Toronto:20131123T223000
DTSTAMP:20260508T175850
CREATED:20131105T032831Z
LAST-MODIFIED:20141119T153929Z
UID:1582-1385235000-1385245800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Karachi to Khaiber by Nasir Zuberi
DESCRIPTION:Karachi is the commercial hub\, port and most populous city in Pakistan\, with nearly 20-million people. It is a cosmopolitan city that generates 70% of the revenue for the country. Still\, traditional Pakistani food is still dear to the hearts of Karachiites: rice dishes like Pulao & Biryani\, meat or chicken curries such as Karahi\, Nihari and Haleem\, pulses like Daal (lentils) and barbecued dishes are very popular. \nNasir Zuberi\, a long-time Karachi resident and caterer\, has put together a meal comprising of Karachiite favorites. These authentic dishes are not only part of regular home meals\, but also served on special occasions — like tonight’s dinner at The Depanneur. \n—– \nMix Plate Chaat\nChick peas with potato\, puffed gram flour & yoghurt\, sprinkled with spices\, onion & tomatoes \nChicken Karahi\nChicken cooked in a wok (karahi) with tomatoes\, ginger and a special homemade spice blend \nSpecial Alloo Sabzi\nPotatoes cooked with mustard oil\, kalonji seeds and other spices \nPeas Pulao\nDelicate basmati rice with peas \nSelection of fresh traditional flatbreads \nPakola\nThe electric green national soft drink of Pakistan \nHot Halwa\nA traditional hot Semolina dessert served with special Karachi mix chai (tea). \n—– \n$40 +HST\nB.Y.O.B. — No corkage\n Doors open 7:30 — Dinner at 8:00 \nBook it! \n—–\nNasir Zuberi was born in Karachi\, and successfully ran a catering business there during the 1990s. He’s now based in Toronto and in the process of setting up a new catering business. He has passion for food and traditional home-style recipes. \nNasir’s extensive travelling across the Middle East\, Africa\, CIS and Indian sub-continent as a Product & Business Development professional has exposed him to many different cuisines\, but his favorite remains traditional Pakistani food. \n—–\nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-karachi-to-khaiber-by-nasir-zuberi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_458584574250185.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131122T180000
DTEND;TZID=America/Toronto:20131122T210000
DTSTAMP:20260508T175850
CREATED:20131117T215245Z
LAST-MODIFIED:20141119T153929Z
UID:1613-1385143200-1385154000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Texas Cabbage Patch Stew by Wes Allen
DESCRIPTION:Cabbage patch stew is a old Texas recipe\, perhaps influenced by the large influx of Germans in the 1800’s (also notable for their introduction of Bavarian beers and polka melodies into Tex-Mex/Norteño music). A cousin of chile con carne\, this hearty dish adds sweet braised cabbage to the bean\, tomato\, chile and organic beef (vegetarian version available). Served with a side of “Texas Caviar” (black eyed pea salad)\, creamy corn grits and crunchy fritos. \n$12 (tax in)\n(veg’n & GF options) \nWes Allen DJ’s and hosts occasional pop-up brunch and southern barbecue events in his backyard. His fancy for homemade spice blends has found him leading workshops at The Depanneur (including one coming up on Monday\, Dec. 2) and a being vendor at the Toronto Underground Market. \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-texas-cabbage-patch-stew-by-wes-allen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_270948836386296.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131121T180000
DTEND;TZID=America/Toronto:20131121T210000
DTSTAMP:20260508T175850
CREATED:20131117T215244Z
LAST-MODIFIED:20141119T153929Z
UID:1611-1385056800-1385067600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Louisiana Creole Gumbo by Crossroads Diner
DESCRIPTION:Pop-Up Showcase for November: Crossroads Diner! \nA zesty Louisiana Creole Gumbo with fresh shrimp\, sausage\, okra and the Holy Trinity of Southern cooking; onions\, bell peppers and celery\, in a rich red gravy served piping hot over rice — comfort food at its best! And there’s a veggie version too! \n$12 (tax-in)\n(vegetarian and gluten-free options) \nAdd a wedge of of homemade cornbread +$2 \n—–\nDavid Gleeson and Olivia Rosenberg\, having worked in restaurants in Toronto\, Vancouver and overseas\, wanted to bring affordable\, quality food to the streets\, and so the Crossroads Diner food truck was born. \nCrossroads Diner features modern twists on diner classics\, made from scratch with the freshest ingredients. Our focus is on quality ingredients: Grass-fed AAA beef\, Mennonite chicken\, and the freshest\, locally sourced produce we can find. We make all our stocks and sauces in-truck. \nWe are available for catering events\, please contact us to plan a custom menu for your next event. Our locations are posted daily on Facebook and Twitter — check us out!\nhttp://www.crossroadsdiner.ca \n—–\nEach month our Thursday-night Pop-Up Showcase features a different chef from T.O.’s indie food scene. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-louisiana-creole-gumbo-by-crossroads-diner-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1429651673929873.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131120T180000
DTEND;TZID=America/Toronto:20131120T210000
DTSTAMP:20260508T175850
CREATED:20131117T215243Z
LAST-MODIFIED:20141119T153929Z
UID:1609-1384970400-1384981200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Crispy Panelle Wedges with Shiitake Mushrooms by Emily Zimmerman
DESCRIPTION:Panelle (aka Panella de Ceci or Farinata) is a savoury dish similar to polenta\, but made with chickpea flour. Once set\, it is cut into wedges and fried until crispy on the outside and creamy in the middle — a popular street food in Palermo\, Sicily. \nEmily serves her panelle wedges with a white wine-shiitake sauce alongside caramelized red cabbage and a rainbow carrot salad with toasted peanuts and sesame seeds. \n$12 (tax-in)\n(Vegan\, GF) \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening\, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-crispy-panelle-wedges-with-shiitake-mushrooms-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_200137340170279.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131119T180000
DTEND;TZID=America/Toronto:20131119T210000
DTSTAMP:20260508T175850
CREATED:20131117T215241Z
LAST-MODIFIED:20141119T153929Z
UID:1607-1384884000-1384894800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Braised Beef Short Rib with Sunchoke Mash by Len Senater
DESCRIPTION:For me\, the cool weather is a long-awaited invitation to dive into some hearty\, slow-cooked dishes. Beef short ribs turn impossibly silky and luxurious after a couple of hours in the oven with onions\, garlic and herbs\, slowly melting into a rich\, dark sauce spiked with soy\, wine and balsamic vinegar. Served on a mash of local organic sunchokes (aka Jerusalem Artichokes) studded with black lentils\, with colourful macedoine of roasted root vegetables. Veggie option: portobello mushroom ragout. \n$14 (tax-in)\nVeg’n & gluten-free options. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-braised-beef-short-rib-with-sunchoke-mash-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_539631979460857.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131118T183000
DTEND;TZID=America/Toronto:20131118T213000
DTSTAMP:20260508T175850
CREATED:20131028T205620Z
LAST-MODIFIED:20141119T153929Z
UID:1549-1384799400-1384810200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Harvest Fermentation - Krauts & Brines by Kate Leinweber
DESCRIPTION:It is the time of year to preserve the harvest. Fermentation is a traditional mode of food preservation that is also incredibly healthy. Homemade fermented foods are a great source of probiotics\, enzymes\, vitamins and minerals that can brighten your skin\, increase energy levels and improve digestion. \nIn this workshop Kate Leinweber\, Registered Holistic Nutritionist will teach you how fermented foods can improve your health\, and get a chance to make your own sauerkraut\, kimchi and brined (naturally pickled) veggies. Participants get to take home a jar of their favourite ferment. \n$47 +HST \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com/ \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-harvest-fermentation-krauts-brines-by-kate-leinweber/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_355692681232945.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131115T180000
DTEND;TZID=America/Toronto:20131115T210000
DTSTAMP:20260508T175850
CREATED:20131111T193708Z
LAST-MODIFIED:20141119T153929Z
UID:1592-1384538400-1384549200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Fusion Street Food By ME.N.U
DESCRIPTION:Allen Tan and Bryan Siu-Chong blew a lot of minds this summer serving up wild Asian-fusion street food out of their new ME.N.U Food Truck. Their signature fried rice balls – imagine an Italian Arancini packed with Pan-Asian flavours – were a huge hit at food events like T.U.M.\, Awestruck\, 99 Sudbury Night Market and the Delicious Food Show. Tonight they are parked in the Dep kitchen and will be serving up a mix of proven favourites and some brand new tastes. \n2 rice balls + beef roll + slaw\n$12 (tax-in) \nRICE BALLS (pick any 2)\n-Gangnam Style-\nBulgogi Beef\, Roasted Garlic Corn\, Roasted Carrot and Green Onion\, Stuffed with Mozzarella Cheese. Dressed with Kim Chi and Korean BBQ sauce. \n-Angry Bird-\nSingaporean Hainanese Chicken\, Caramelized Onion\, Shitaki Mushrooms\, Stuffed with Mozzarella Cheese. Dressed with Spicy Pineapple Relish and Thai-infused Hoisin Sauce. \n-Veggie Monsta-\nKorean BBQ Tofu\, Sexy Veggies and Stuffed with Smoked Mozzarella Cheese. \nROTI BEEF ROLL\nBraised Short rib\, Asian Sesame Green Apple Slaw.\n(Vegetarians can get extra rice balls) \nTHAI ASIAN SLAW\nShredded Green & Purple Cabbage\, Mango\, Pomegranate\, Carrot\, Red Peppers\, Cucumber\, Cherry Tomato and Bean Sprouts. Dressed with a Thai Dressing. \n—–\nAllen Tan and Bryan Siu-Chong can be found vending at events with their team around Toronto\, serving up delicious Asian Fusion Street Food. \nThe name ME.N.U expresses how eating food is a shared experience with each other\, namely\, Me & You. We want to change the way you see a menu forever. \nOur motto is Travel-Eat-Share. We travel the world\, eat the best food\, share this food back home\, and then repeat. We hope to bring you Asian Fusion Street Food unlike anything you’ve experienced in Toronto.\nhttp://www.menuft.com/ \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-asian-fusion-street-food-by-me-n-u/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_364516713683713.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131114T180000
DTEND;TZID=America/Toronto:20131114T210000
DTSTAMP:20260508T175850
CREATED:20131111T193707Z
LAST-MODIFIED:20141119T153929Z
UID:1590-1384452000-1384462800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Louisiana Creole Gumbo by Crossroads Diner
DESCRIPTION:Pop-Up Showcase for November: Crossroads Diner! \nA zesty Louisiana Creole Gumbo with fresh shrimp\, sausage\, okra and the Holy Trinity of Southern cooking; onions\, bell peppers and celery\, in a rich red gravy served piping hot over rice — comfort food at its best! And there’s a veggie version too! \n$12 (tax-in)\n(vegetarian and gluten-free options) \nAdd a wedge of of homemade cornbread +$2 \n—–\nDavid Gleeson and Olivia Rosenberg\, having worked in restaurants in Toronto\, Vancouver and overseas\, wanted to bring affordable\, quality food to the streets\, and so the Crossroads Diner food truck was born. \nCrossroads Diner features modern twists on diner classics\, made from scratch with the freshest ingredients. Our focus is on quality ingredients: Grass-fed AAA beef\, Mennonite chicken\, and the freshest\, locally sourced produce we can find. We make all our stocks and sauces in-truck. \nWe are available for catering events\, please contact us to plan a custom menu for your next event. Our locations are posted daily on Facebook and Twitter — check us out!\nhttp://www.crossroadsdiner.ca \n—–\nEach month The Depanneur features a different independent local culinary talent in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-louisiana-creole-gumbo-by-crossroads-diner-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1407329332836154.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131113T180000
DTEND;TZID=America/Toronto:20131113T210000
DTSTAMP:20260508T175850
CREATED:20131111T193705Z
LAST-MODIFIED:20141119T153929Z
UID:1588-1384365600-1384376400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: BBQ Tofu on a Bun with Collards & Slaw by Emily Zimmerman
DESCRIPTION:Just ’cause it’s November doesn’t mean you can’t enjoy the taste of BBQ! Emily grills up chewy slabs of fresh\, locally-made tofu in a zingy homemade BBQ sauce\, and serves it up on a fresh baked bun with a caramelized onion jus\, some sweet miso-carrot coleslaw and smoky braised collards for a Southern kick. \n$12 (tax-in)\n(Vegan\, GF options) \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings\, and hosting the Rusholme Park Supper Club every month or so. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bbq-tofu-on-a-bun-with-collards-slaw-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_429610800472025.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131113T110000
DTEND;TZID=America/Toronto:20131113T140000
DTSTAMP:20260508T175850
CREATED:20131028T205619Z
LAST-MODIFIED:20141119T153929Z
UID:1547-1384340400-1384351200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Cooking for Teens & Young Adults with Autism by Dream Weavers Collective
DESCRIPTION:Announcing a new exciting program at The Depanneur – Community Cooking Group for Teens & Young Adults on the Autism Spectrum. This is a fun six-week group where teens & young adults on the spectrum will learn how to prepare\, cook\, and eat a delicious meal together each week! Everyone gets to contribute as we foster kitchen safety\, build cooking skills\, and hang out as a group! Each week members will leave with step-by-step recipes\, a new safety lesson\, and a full belly. \nTime: Wednesday Lunch Group (11am-2pm)\nDate: 6 weeks starting in November (date TBC depending on registration)\nFees: $450 for six weeks \nIf fees are an issue\, please check out our Dream Weavers Bursary. \nIf you’d like to register for this program\, or if you have any questions\, please contact Dream Weaver Collective \nEmail: DreamWeaversCollective@gmail.com\nPhone: Mira (416) 371-8968 or Amanda (647) 618-0796 \nHope you can join us for some fun\, delicious meals! \n—–\nDream Weavers Collective is a community-building project run by two occupational therapists: Mira Etlin-Stein (OT Reg\, Ont.) and Amanda Landry (OT Reg\, Ont.). \nOur vision at Dream Weavers is to achieve the greatest quality of life possible for the people with whom we connect and to thus enrich and nurture the community in which we live. We strive to foster creativity and aim to ensure that our members engage to their fullest ability in all that they find meaningful. We aim to do this by providing creative\, quality\, innovative\, & evidence-based community services. It is our dream that together we will create inclusive communities where individuals of all abilities can participate in all that life has to offer. \nhttp://www.DreamWeaversCollective.com
URL:https://dev.thedepanneur.ca/event/workshop-cooking-for-teens-young-adults-with-autism-by-dream-weavers-collective/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_174924309374303.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131112T180000
DTEND;TZID=America/Toronto:20131112T210000
DTSTAMP:20260508T175850
CREATED:20131111T193703Z
LAST-MODIFIED:20141119T153929Z
UID:1586-1384279200-1384290000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Segedínský Guláš (Czech Pork & Sauerkraut Goulash) by Len Senater
DESCRIPTION:While goulash is traditionally considered Hungarian in origin — a hearty soup or stew based around meat\, caramelized onions and paprika — countless variations can be found across Eastern Europe. The addition of sauerkraut makes it Székely Gulyás\, with regional variations from Czechoslovakia (Segedínský Guláš) to Germany (Szegediner Gulasch) to France (Gulasch a la Szekely). \nThe addition of sauerkraut adds a tang and depth to the stew\, and helps to create incredibly tender\, melt-in-your-mouth meat (as well as being really good for you). Local red shepherd peppers and sweet Hungarian paprika give the gorgeous ruby-red colour\, and a dollop of sour cream adds the final decadent bit of richness. Served over buttered noodles with some dilled green peas on the side. \n$12 (tax-in)\nVeg’n (made with organic cremini mushrooms) & gluten-free options. \n—–\nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-segedinsky-gulas-czech-pork-sauerkraut-goulash-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_245934108895010.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131111T183000
DTEND;TZID=America/Toronto:20131111T210000
DTSTAMP:20260508T175850
CREATED:20130819T213954Z
LAST-MODIFIED:20141119T153929Z
UID:1341-1384194600-1384203600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gourmet Mini Donuts by Brad Kurtenbach
DESCRIPTION:Ontario has the most donut shops per capita of anyplace in the world — so why is it so hard to find a really good\, quality donut? Although a new generation of gourmet donut shops are starting to crop up\, paying upwards of $30 for a dozen donuts is a daunting proposition. \nJoin Chef Brad Kurtenbach as he shows you how to make your own gourmet mini (3″) donuts in this fun\, family-friendly workshop. \nWorking with a both sweet white and savoury whole wheat doughs\, you’ll create dozens of amazing flavour combinations including sugar-dusted\, jelly filled\, creme-filled\, chocolate glazed and more… And decorating these delicious little treats is half the fun. \nAnd to add a fun\, personalized twist\, every person who signs up gets to nominate a custom flavour combination that they’d like to see made at the class. Maple bacon? Chocolate chili? Strawberry balsamic? It’s up to you! \nFAMILY SPECIAL – bring kids under 12 for 1/2 price \nBook it! \nBrad Kurtenbach is a Red Seal-Ready chef-at-large\, as well as the founder of Kensington Organic Ice Cream and the man behind the in-house dairy fermentation program at URSA (recently voted one of the top 10 restaurants in Canada).
URL:https://dev.thedepanneur.ca/event/workshop-gourmet-mini-donuts-by-brad-kurtenbach/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/08/facebook_event_577805598922247.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131111T160000
DTEND;TZID=America/Toronto:20131111T173000
DTSTAMP:20260508T175850
CREATED:20130916T221043Z
LAST-MODIFIED:20141119T153929Z
UID:1426-1384185600-1384191000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen Pt.2 with Kate Leinweber - WEEK 4
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nEggs\, eggs\, eggs! The perfect breakfast food. Scrambled\, boiled\, baked we will do up this breakfast staple in new quick and easy ways. \nWeek 2 – Lunch\nWrap it up! Kids will take control and create their own wraps in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\n100 mile meal. This dinner will focus on local foods available at the end of the harvest. \nWeek 4 – Dessert\nBrownies made healthy! These recipes will be delicious and will double as a healthy snack for your kids at school.\n—– \nDates: Mondays\, Oct 21\, 28\, Nov 4 & 11\nTime: 4 -5:30pm \n$149 +HST \nSibling Discount! Save $10 per kid when you purchase multiples! \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pt-2-with-kate-leinweber-week-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_1381292448771801.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131110T193000
DTEND;TZID=America/Toronto:20131110T223000
DTSTAMP:20260508T175850
CREATED:20131021T200756Z
LAST-MODIFIED:20160219T201901Z
UID:1530-1384111800-1384122600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Fall in Brazil by Erica Bernhardt\, Haley Polinsky & Sarah MacLean
DESCRIPTION:Outono no Brasil (Fall in Brazil) takes the exciting flavours of Brazil and transplants them to the Canadian harvest for this 3-chef collaboration. \nFeijoada Fritters\nConsidered by many to be Brazil’s national dish\, braised black beans and smoked bits of meats served with a series of side dishes\, feijoada is too heavy for evening consumption. (It is usually accompanied by a nap in a hammock). We have decided to add a twist and serve it in fritter form\, also a typical snack or dish to start off a meal in Brazil. The fritter will be topped with kale and smoked bacon. \nShrimp in a Pumpkin\nThis traditional\, warm and delicious dish celebrates both autumn and the tropical flavours in Brazilian cuisine. Although combining cheese and shellfish is unusual in some cuisines\, it is a common — and delicious — combination in Brazilian seafood dishes. As the name indicates\, the creamy shrimp is served inside a pumpkin\, giving it a festive autumn feel. \nDolce de Leite and Goiaba Pie\nFor dessert\, a tropical take on the pumpkin pie\, although with guava\, dulce de leche and a graham crumb crust. Guava is a fruit widely loved by Brazilians\, who drink it in juice form\, make it into ice creams\, jelly and more unusually\, also love to eat it with cheese. \n$40 +HST\nDoors open at 7:30; Dinner at 8pm \nBook it! \n—–\nHaving grown up in a multi-faceted cultural setting\, Erica Bernhardt feels at home in Toronto’s complex food culture. She graduated from George Brown College in Culinary Arts and is currently cooking at The Beverley Hotel and Thomas Lavers Cannery and Delicatessen. Her interests also include urban gardening and food security. Unlike many of her peers\, she still likes to cook at home and is proud to say she makes her own nutella and bacon. \nHaley Polinsky‘s life is run by food. She can always be found doing one of the following with food: cooking\, growing\, eating\, reading\, drawing or thinking about her next meal. Haley graduated from the Pacific Institute of Culinary arts in 2009 and has been cooking in kitchens from Vancouver to Toronto since. Haley can currently be found cooking at Grand Electric. \nGrowing up as a child of restaurant owners\, Sarah MacLean was exposed to food culture at a young age. After many summers earning her keep cooking\, Sarah became interested in the many facets of the food industry from local backyard agriculture to food security and global food systems. Sarah is currently studying landscape architecture and hopes to one day design landscapes that engage both food and urban planning issues. \n—–\nThe Rusholme Park Supper Club invites guest chefs\, amateur or professional\, to prepare a multi-course dinner at The Depanneur. We push all the tables together and everyone eats together with the chef in a BYOB\, family-style dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-fall-in-brazil-by-erica-bernhardt-haley-polinsky-sarah-maclean/2013-11-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_488655991242435.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131108T180000
DTEND;TZID=America/Toronto:20131108T210000
DTSTAMP:20260508T175850
CREATED:20131104T220923Z
LAST-MODIFIED:20141119T153929Z
UID:1574-1383933600-1383944400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Homemade Potato Gnocchi with Tomato Sauce by Ben Dreger (Age 10)
DESCRIPTION:The Dep is all about showcasing the diversity of culinary talent in our city that comes in an incredible range of styles\, cultures\, flavours — and ages! Tonight’s guest chef\, Ben Dreger is only 10 years old! (But soon to be 11). \nSInce the weather has been getting colder\, Ben has decided to make gnocchi with a tomato-based sauce. This recipe is one of Ben’s favourites to eat\, and will make his Italian Nonna (Grandmother) proud! \nPotato gnocchi with tomato sauce and Parmesan\n$10 \nAdd crispy pancetta (Italian cured bacon)\n+$2 \nSoup (by Afoodgypsy\, $4) & salad (organic baby greens\, apple cider vinaigrette\, $3) will also be available. \n—–\nFor the past 3 years\, Ben has participated every Monday in an after-school cooking club run by his French teacher. Although he may not eat everything he has made (he is very definite on his “likes” and “dislikes”) he really enjoys participating\, learning and creating new things! Lucky for his parents\, they are the recipients of some delicious meals! \nBen will be assisted in the kitchen by his sous chef and mom\, Julie Dreger. \n—–\nEvery Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-homemade-potato-gnocchi-with-tomato-sauce-by-ben-dreger-age-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_626095674108982.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131107T180000
DTEND;TZID=America/Toronto:20131107T210000
DTSTAMP:20260508T175850
CREATED:20131104T220921Z
LAST-MODIFIED:20141119T153929Z
UID:1572-1383847200-1383858000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Louisiana Creole Gumbo by Crossroads Diner
DESCRIPTION:New for November: Pop-Up Showcase!\nThis new series at The Depanneur features some of T.O. best underground culinary talent\, giving them a 1-month showcase on Thursday nights to make one of their signature dishes. \nKicking it off in style is Olivia Rosenberg and David Gleeson of Crossroads Diner – an amazing new food truck prowling the streets and food events of our fair city. They’ll be showing off their Louisiana Creole Gumbo: fresh shrimp\, sausage\, okra and the Holy Trinity of Southern cooking; onions\, bell peppers and celery\, in a rich red gravy\, served over rice with a piece of homemade cornbread — comfort food at its best! And there’s a veggie version too! \n$12 (tax-in)\n(vegetarian and gluten-free options) \nAdd a wedge of of homemade cornbread +$2 \n—– \n David Gleeson and Olivia Rosenberg\, having worked in restaurants in Toronto\, Vancouver and overseas\, wanted to bring affordable\, quality food to the streets\, and so the Crossroads Diner food truck was born. \nCrossroads Diner features modern twists on diner classics\, made from scratch with the freshest ingredients. Our focus is on quality ingredients: Grass-fed AAA beef\, Mennonite chicken\, and the freshest\, locally sourced produce we can find. We make all our stocks and sauces in-truck. \nWe are available for catering events\, please contact us to plan a custom menu for your next event. Our locations are posted daily on Facebook and Twitter — check us out!\nhttp://www.crossroadsdiner.ca. \n—–\nEach month The Depanneur features a different independent local culinary talent in our Thursday-night Pop-Up Showcase. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-louisiana-creole-gumbo-by-crossroads-diner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_349635095180817.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131106T180000
DTEND;TZID=America/Toronto:20131106T210000
DTSTAMP:20260508T175850
CREATED:20131104T220919Z
LAST-MODIFIED:20141119T153929Z
UID:1570-1383760800-1383771600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pepperpot Stew by Emily Zimmerman
DESCRIPTION:Emily Z kicks off the new November schedule by taking over the Wednesday night slot\, featuring her brand of hearty vegan comfort food with a punk-rock kick. \nWorking with great organic produce from our CSA partners Fresh City Farms & Kawartha CSA\, as well as our local farmers’ markets\, Emily’s got tasty & creative food on the go every week\, plus decadent vegan desserts that will blow your mind. \nOur Wednesday-night dinners are also about exploring ways to build community through food\, so supper is Pay What You Can after 7:30. Feeling flush and want and simply way to help someone out? Throw a little extra in th pot. Feeling the pinch but could use a hearty\, healthy\, home-cooked meal? C’mon down. \nThis week’s menu picks up from Emily’s family roots in Jamaica with a pepperpot stew – a rich\, warming pot of squash\, root veggies\, greens and peppers cooked in coconut milk and curry. $10 \nAdd some crispy-chewy pan-fried salt’n’pepper TVP for $2 \nFor dessert: Chocolate coconut cake $4 \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings\, and hosting the Rusholme Park Supper Club every month or so. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pepperpot-stew-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_617739354954760.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131105T180000
DTEND;TZID=America/Toronto:20131105T210000
DTSTAMP:20260508T175850
CREATED:20131104T220917Z
LAST-MODIFIED:20141119T153929Z
UID:1568-1383674400-1383685200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spiced Lamb & Sweet Potato Shepherd's Pie by Len Senater
DESCRIPTION:Shepherd’s Pie ranks pretty high up there on the old-school comfort food classics — savoury ground meat & veg with a mashed potato topping crisped up a bit in the oven — but that doesn’t mean it can’t get a fun update. This version uses ground Ontario lamb with some Moroccan spices and tops it off with a golden sweet potato and squash mash. I’ll be doing a vegan option too\, with nutty lentils & veggies.\nServed with a crunchy cabbage and fennel salad. \n$12 (tax-in)\nVegan & gluten-free options available. \nLen Senater is the founder and proprietor of The Depanneur\, who happily cooks for his friends and neighbours every Tuesday night. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spiced-lamb-sweet-potato-shepherds-pie-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/11/facebook_event_1412883125611340.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131104T183000
DTEND;TZID=America/Toronto:20131104T213000
DTSTAMP:20260508T175850
CREATED:20131015T002850Z
LAST-MODIFIED:20141119T153929Z
UID:1515-1383589800-1383600600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tasting Korea with Greg Couillard
DESCRIPTION:One of Greg Couillard’s favourite things about Toronto is its cornucopia of international supermarkets and ingredients. This summer Greg became enamoured with all the terrific Korean food and products available along Bloor and began to incorporate some of these flavours into new recipes\, such as his Gangam Style braised beef short ribs featured at his latest Supper Club at The Dep. \nThis workshop\, Greg’s last of 2013\, has two parts: a fun and informative afternoon shopping trip through P.A.T. Central Market on Bloor\, the biggest Korean supermarket in central Toronto\, and a hands-on cooking workshop at The Dep in the evening. \nThe workshop menu includes: \nGangam-Style Korean Braised Short Ribs (Gal-Bi Jim).\nBeef short ribs cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices. Served with steamed rice and a selection of kimchi and banchan (Korean pickles and appetizers). \nForbidden Rice Pudding\nGreg turns black rice (a grain at one time eaten exclusively by the Chinese Emperor) into a rich\, creamy and delicate dessert enlivened with a mix of exotic tropical fruits.\n—– \nGuided Shopping Trip (3pm): $25 +HST\nWorkshop (6:30pm): $40 +HST\nShopping Trip + Workshop Combo: $60 +HST \nBook it! \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-tasting-korea-with-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_228883130610223.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131104T160000
DTEND;TZID=America/Toronto:20131104T173000
DTSTAMP:20260508T175850
CREATED:20130916T221041Z
LAST-MODIFIED:20141119T153929Z
UID:1424-1383580800-1383586200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen Pt.2 with Kate Leinweber - WEEK 3
DESCRIPTION:Dream of the day your kid brings you breakfast in bed? Helps make the salad with dinner? Or maybe of the day they actually help with the dishes? Some of you have miracle kids like that\, but if you have one that needs a little training I am here to help you! \nKids in the Kitchen is a cooking class for kids to learn kitchen skills\, experiment with new healthy foods and have fun. Each course will teach your kids how to make a breakfast\, lunch\, dinner and dessert. These are life skills they can use for the rest of their lives. And I always encourage cleaning in my classes! \n—–\nWeek 1 – Breakfast\nEggs\, eggs\, eggs! The perfect breakfast food. Scrambled\, boiled\, baked we will do up this breakfast staple in new quick and easy ways. \nWeek 2 – Lunch\nWrap it up! Kids will take control and create their own wraps in this class. Your kid will come home with simple\, easy school lunch ideas. \nWeek 3 – Dinner\n100 mile meal. This dinner will focus on local foods available at the end of the harvest. \nWeek 4 – Dessert\nBrownies made healthy! These recipes will be delicious and will double as a healthy snack for your kids at school.\n—– \nDates: Mondays\, Oct 21\, 28\, Nov 4 & 11\nTime: 4 -5:30pm \n$149 +HST\nSibling Discount! Save $10 per kid when you purchase multiples! \nBook it! \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-pt-2-with-kate-leinweber-week-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/09/facebook_event_1421997028011669.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131103T193000
DTEND;TZID=America/Toronto:20131103T223000
DTSTAMP:20260508T175850
CREATED:20131029T010143Z
LAST-MODIFIED:20141119T153929Z
UID:1559-1383507000-1383517800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gangnam Style II by Greg Couillard
DESCRIPTION:Chef Greg Couillard has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across Asia\, through China and Korea with stops in the tropics and Canada. \n—-\nHot & Sour Soup\nA delightful contrast in textures\, chock full of delicate Japanese Shimeji mushrooms\, bamboo shoots and creamy tofu\, this satisfying and complex soup is the perfect showcase for Greg’s love of exotic spices. \nGangam-Style Korean Braised Short Ribs\nInternet phenom Psy exploded into international fame with a cheeky\, modern take on Korean style; Greg likewise takes a playful approach to this classic Korean dish\, Gal-Bi Jim (braised short ribs). Beef short ribs are slow-cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices\, until meltingly tender. Served with a buttery sweet potato mash and Kimchi-spiked sautée of seasonal Canadian greens. \nForbidden Rice Pudding\nIn ancient China\, black rice was so esteemed that is was only served to the Emperor\, and so became known as “forbidden rice\,” as it was off limits for the general public. Greg transforms this special grain into a rich\, creamy and delicate dessert\, enlivened with a mix of exotic tropical fruits.\n—- \n$40 +HST\nB.Y.O.B. — No corkage\nDoors open 7:30 — Dinner at 8:00 \nBook it! \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nLearn more about The Rusholme Park Supper Club\nhttp://staging.thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-gangnam-style-ii-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_642540919100536.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131102T193000
DTEND;TZID=America/Toronto:20131102T223000
DTSTAMP:20260508T175850
CREATED:20131014T234221Z
LAST-MODIFIED:20141119T153929Z
UID:1512-1383420600-1383431400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gangam Style by Greg Couillard
DESCRIPTION:Chef Greg Couillard has left an indelible impression on fine dining in Toronto\, opening eyes\, minds and palates to the incredible culinary diversity of our city for over 30 years. \nFor this\, his final Supper Club at The Dep for 2013 before returning to his winter home in Mexico\, Greg is in classic genre-busting form\, drawing a wide arc across Asia\, through China and Korea with stops in the tropics and Canada. \n—-\nHot & Sour Soup\nA delightful contrast in textures\, chock full of delicate Japanese Shimeji mushrooms\, bamboo shoots and creamy tofu\, this satisfying and complex soup is the perfect showcase for Greg’s love of exotic spices. \nGangam-Style Korean Braised Short Ribs\nInternet phenom Psy exploded into international fame with a cheeky\, modern take on Korean style; Greg likewise takes a playful approach to this classic Korean dish\, Gal-Bi Jim (braised short ribs). Beef short ribs are slow-cooked in a sweet black rice vinegar glaze\, jacked with garlic\, chilis and hints of Sichuan spices\, until meltingly tender. Served with a buttery sweet potato mash and Kimchi-spiked sautée of seasonal Canadian greens. \nForbidden Rice Pudding\n In ancient China\, black rice was so esteemed that is was only served to the Emperor\, and so became known as “forbidden rice\,” as it was off limits for the general public. Greg transforms this special grain into a rich\, creamy and delicate dessert\, enlivened with a mix of exotic tropical fruits.\n —- \n$40 +HST \nB.Y.O.B. — No corkage\n Door open at 7:30\, Dinner is served at 8:00 \nBook it! \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-gangam-style-korean-short-ribs-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_255636471227639.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131101T180000
DTEND;TZID=America/Toronto:20131101T203000
DTSTAMP:20260508T175850
CREATED:20131028T205617Z
LAST-MODIFIED:20141119T153929Z
UID:1545-1383328800-1383337800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Art School Masala by Moira Clark and Alia Toor
DESCRIPTION:Moira Clark and Alia Toor met at Sheridan College where they are studio professors in the Art & Art History Program. Realizing they had both been involved in the Toronto arts community since the beginning of time\, but had never crossed paths\, they bonded over art teaching tips and cooking recipes. After baking and sharing Christmas cookies together\, they knew they had higher dreams of grandeur. \nFaced with less time to make real art but more time to drink wine\, discuss the connections between food and art and cook\, they decided to collaborate on a dinner night. Thus\, Art School Masala was conceived. With a love for simple cooking\, spicy food and an inexorable need for approval (like all artists)\, they are cooking a meal not to be missed. Spicy channa\, chicken thighs glazed with masala maple syrup\, basmati rice and raita will be a meal worthy of any art school degree. \n—–\nChanna (curried chickpeas) with basmati rice\n$8 \nMaple-glazed masala rubbed chicken thigh\n+$4 \nCool creamy yogurt raita\n+$1 \nSpecial: Art School Brownie\n$2.50\n—– \nMoira Clark is a painter who lives and works in Toronto\, and teaches painting in the Art & Art History Program at Sheridan College\, a collaborative program between Sheridan and University of Toronto Mississauga.\nhttp://moiraclark.weebly.com/ \nAlia Toor is an artist\, educator and cultural worker whose interests lie in the intersection of culture\, media and education. A reluctant cook who has realized her hidden talent\, she loves to try new recipes and forget the day when she had to learn to make roti (she cried the whole time).
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-art-school-masala-by-moira-clark-and-alia-toor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_647663678587414.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20131031T180000
DTEND;TZID=America/Toronto:20131031T203000
DTSTAMP:20260508T175850
CREATED:20131028T205616Z
LAST-MODIFIED:20141119T153929Z
UID:1543-1383242400-1383251400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Halloween Pumpkin Party! by Len Senater
DESCRIPTION:We’re going all out for Halloween this year! Perfect for popping in on your way to or from trick or treating\, with kid’s portions & special treats for anyone in costume. \nRoasted Pumpkin & Sweet Corn Soup\n$4 \nBlack & Orange Halloween Chili\nHearty pumpkin and black bean chili served with pumpkin cornbread and colourful coleslaw.\n$12 — kid’s plate $8 \nPumpkin Pudding\nServed in mini pumpkins with coconut whipped cream and graham cracker crumbs\n$4 \n(vegan and gluten free options)\n \n—–\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-halloween-pumpkin-party-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/10/facebook_event_527122227376988.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR