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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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TZID:America/Toronto
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DTSTART:20130310T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130708T183000
DTEND;TZID=America/Toronto:20130708T210000
DTSTAMP:20260509T075749
CREATED:20130527T191126Z
LAST-MODIFIED:20141119T153849Z
UID:1029-1373308200-1373317200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Crafting Custom Spice Blends by Wes Allen
DESCRIPTION:Now just another commonplace item in the supermarket aisle\, spices have played a dramatic role in the history of the world. The insatiable hunt for pepper\, cloves\, cinnamon and other exotic flavours drove exploration and trade\, piracy and colonization\, created fortunes and toppled empires. \nFresh spices still hold some of their timeless magic in the kitchen as they transform food from mere ingredients into cuisine. Join Wes Allen as he guides you through several classic spice blends from around the world and introduces the art of creating your own spice mixes from scratch. \n—–\nRas el Hanout – Every Moroccan spice merchant had their own signature blend\, the “Head of the Shop”\, some of which could contain upwards of 50 ingredients. Essental to tagines and authentic couscous. \nCurry Powder – few cuisines use as much or as many spices as Indian cooking\, and the personal and regional variation on this quintessentially Indian blend are virtually infinite. \nChinese Five Spice – a distinctive traditional blend widely used in BBQ\, stocks\, braises and stir-fries throughout China and Asia. \nOld Bay Seasoning – considered by many to be the only appropriate seasoning for a true New England crab boil\, this versatile seasoning is great with a variety of seafood dishes. \nWes’ BBQ Grill Rub – Wes shares his personal recipe for the summer BBQ.\n—– \nThe workshop will include some light snacks featuring the spice blends: couscous with ras el hanout\, curried red lentils (dal)\, stir-fried greens with 5 spice and sesame oil\, shrimp with Old Bay aioli\, and chicken or veg mini-kebabs with Wes’ Grill Rub. \nParticipants will get to make all 5 mixes and take home samples of each\, as well as a full bottle of their own signature mix. Additional bottles of these spice blends will be available for sale at a discounted price of $5\, as quantities permit. Recipes for the spice blends and the dishes will also be included. \nWes Allen hosts popup brunch and southern barbecue events in his backyard and has been a vendor at the Toronto Underground Market selling home made spice blends. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/workshop-crafting-custom-spice-blends-by-wes-allen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/Spices_22078028.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130708T130000
DTEND;TZID=America/Toronto:20130708T143000
DTSTAMP:20260509T075749
CREATED:20130624T221741Z
LAST-MODIFIED:20141119T153849Z
UID:1165-1373288400-1373293800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Summer Cooking Camp for Tweens by Mary Hulbert - AFTERNOON Session
DESCRIPTION:Chef Mary Hulbert is back with a follow up to her popular March Break Cooking Camp for Tweens. Up to 8 kids (+/- Grades 6-8) participate in a 1.5 hour\, hands-on cooking workshop with Chef Mary\, learning to make – and eat! – a different kind of food each day. \nMonday\, July 8 – Thursday\, July 11 \nThere will be 2 sessions available: MORNING (10:30am-12pm)\, or AFTERNOON (1pm-2:30pm)\, each with a different menu. \n—–\nAFTERNOON Session: 1pm – 2:30pm\nThis plant-based menu will inspire new family favourites:\nPeanut-free pad thai & fresh Vietnamese spring rolls\,\nSnacktastic: kale chips\, whole-fruit popsicles\, pineapple fruit chews\,\nPicnic wrap with veggie fries.\nBreakfast Bonanza: fresh almond milk\, build your own custom granola\, and a very berry smoothie. \n$149 +HST for 4 classes\nRegister for the AFTERNOON Session \nSibling Discount!\n Register 2 kids and save $40\n$258 +HST for 4 classes \nMary Hulbert is a plant-based chef and food educator whose natural whole foods approach inspires healthier living for her clients and her community. She is an official Ambassador for Chef Jamie Oliver’s Food Revolution Day. In her spare time\, she volunteers at The Stop Community Food Centre’s After School Program at Wychwood Barns where she helps teach cooking classes for elementary school children. \nhttp://www.maryhulbert.com/about.html
URL:https://dev.thedepanneur.ca/event/workshop-summer-cooking-camp-for-tweens-by-mary-hulbert-afternoon-session/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/facebook_event_632251616786541.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130705T180000
DTEND;TZID=America/Toronto:20130705T203000
DTSTAMP:20260509T075749
CREATED:20130701T183456Z
LAST-MODIFIED:20141119T153849Z
UID:1176-1373047200-1373056200@dev.thedepanneur.ca
SUMMARY:DROP IN DINNER: Chicken Tinga Tacos by Sarah Weinberger & Rob Day
DESCRIPTION:Sarah Weinberger and Rob Day are home chefs\, farmers and furniture makers. We love to cook\, create and share our love of food with our friends. We are excited for our debut appearance at the Dep\, showcasing two recipes that Sarah learned during her time living in Xalapa\, Mexico. \nTinga is a classic juicy and smoky taco filling of shredded chicken in a tomato and chili chipotle sauce. Flor de Jamaica (Hibiscus Flower) is traditionally used for the refreshing drink Agua de Jamaica (also known as Sorrel in Jamaica)\, but Sarah discovered that the flowers are also delicious sauteed with caramelized onions and wrapped in a warm tortilla. Come and share this meal with us! \nYour choice: Chicken tinga with chipotle sour cream and burnt salsa\, and/or Flor de Jamaica with zucchini slaw in a corn tortilla\, served with black beans with epazote\, and arroz verde (cilantro rice). \n3 tacos with sides for $12\n(Veg’n-friendly and gluten-free)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chicken-tinga-tacos-by-sarah-weinberger-rob-day/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/07/facebook_event_143553645847332.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130704T180000
DTEND;TZID=America/Toronto:20130704T203000
DTSTAMP:20260509T075749
CREATED:20130702T025706Z
LAST-MODIFIED:20141119T153849Z
UID:1183-1372960800-1372969800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: July 4 Burger BBQ by Daniel Holloway
DESCRIPTION:July 4 is as much a culinary holiday as anything else – family renunions with a parade of classic summer dishes made for the barbecue and outdoor dining. Chef Daniel Holloway of Urban Acorn Catering is tapping into his American roots for the quintessential July 4 flavours\, and giving them a sophisticated (and local) twist! \nStart off with bright and juicy waldorf salad with granny smith apples and caramelized pecans $4 \nCenter stage is the classic American hamburger\, upgraded to fresh-ground sirloin\, and topped with corn salsa\, Monterey jack\, red romaine\, roasted garlic and a pile of potato chips $12\nAdd a side of tender collard greens $3 \nFor dessert there will be a “Southern Belle” peach blossom with bourbon caramel sauce $4 \nAnd what’s more American than a great deal?\nGet everything for a Prix Fixe of $20 \nCheck out the Kawartha CSA organic farmer’s market in the Dep’s garden every Thursday from 4:30-7:30
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-july-4-burger-bbq-by-daniel-holloway/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/07/facebook_event_639418229402687.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130703T180000
DTEND;TZID=America/Toronto:20130703T203000
DTSTAMP:20260509T075749
CREATED:20130701T183454Z
LAST-MODIFIED:20141119T153849Z
UID:1174-1372874400-1372883400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Temaki (Sushi Handrolls) by Quinn Cruise
DESCRIPTION:With so much boring\, cookie-cutter sushi clogging up the city\, it’s nice to try something fresh and original like Chef Quinn putting her spin on temaki\, the cone-shaped sushi “hand roll”. \nFresh wrappers of green leaf lettuce around delicately seasoned shari (vinegared sushi rice)\, combined with a selection of tasty fillings: smoked salmon and onion slivers\, marinated tuna\, Japanese-style scrambled eggs with tobiko (flying fish roe)\, cooked shrimp\, avocado and mayo. There will be vegetarian/vegan rolls too\, with eggs\, avocado\, cooked mushrooms\, cucumber and other goodies. \n4 rolls\, served with Wakame (seaweed & sesame salad).\n$12\n(Veg’n-friendly & gluten-free) \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-temaki-sushi-handrolls-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/07/facebook_event_596309180400427.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130702T180000
DTEND;TZID=America/Toronto:20130702T203000
DTSTAMP:20260509T075749
CREATED:20130701T183452Z
LAST-MODIFIED:20141119T153849Z
UID:1172-1372788000-1372797000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Salad Niçoise by Len Senater
DESCRIPTION:A cool & refreshing summer dinner\, Niçoise has long been a favourite combination of Provençal flavours: savoury olives & tuna\, creamy potatoes & eggs\, bright green beans and juicy tomatoes\, tangy vinaigrette and fragrant basil\, all on a bed of baby greens. Served with a wedge of grilled fresh baguette.\n$12\n(veg’n-friendly & gluten-free) \nVeg’ns: you can have feta instead of tuna and chickpeas instead of eggs\, if you wish. Or just extra veggies.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-salad-nicoise-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/2013/07/facebook_event_475718682511977.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130628T180000
DTEND;TZID=America/Toronto:20130628T203000
DTSTAMP:20260509T075749
CREATED:20130624T173721Z
LAST-MODIFIED:20141119T153849Z
UID:1160-1372442400-1372451400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Vegan "Fish" Tacos by Emily Zimmerman
DESCRIPTION:Emily Z drops some vegan science at The Dep\, making sure that nobody gets left out of this summer’s hottest food craze. Delicious crispy chunks of seasoned fried okara (an organic soybean by-product of tofu making) with a tangy yellow pepper salsa\, shredded lettuce and cashew sour cream in a fresh corn tortilla. \n2 tacos\, served with Caribbean-style coconut rice’n’peas.\n$12\n(vegan & gluten-free options) \nDessert Special:\nMixed Berry Cobbler – fresh berries with rich vanilla biscuit topping. $4
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-vegan-fish-tacos-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/2013/06/facebook_event_628914867141895.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130627T180000
DTEND;TZID=America/Toronto:20130627T203000
DTSTAMP:20260509T075749
CREATED:20130624T173720Z
LAST-MODIFIED:20141119T153849Z
UID:1158-1372356000-1372365000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Coctel de Mariscos by Niky Senater
DESCRIPTION:I’m delighted to welcome my dad\, Niky Senater\, back to The Dep to reprise his big hit from last summer\, Coctel de Mariscos. Inspired by the big fresh seafood cocktails served from countless stalls near the ocean on his numerous travels through Mexico\, this refreshing summer dish features sweet shrimps and calamari swimming in a tangy sea of tomato\, red onion\, lime and garlic\, topped with avocado and served with classic saltine crackers. \n$12 for a big\, meal-sized bowl.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-coctel-de-mariscos-by-niky-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/2013/06/facebook_event_187355644761975.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130626T180000
DTEND;TZID=America/Toronto:20130626T203000
DTSTAMP:20260509T075749
CREATED:20130624T173718Z
LAST-MODIFIED:20141119T153849Z
UID:1156-1372269600-1372278600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dumpling Party! by Quinn Cruise
DESCRIPTION:After graduating from George Brown’s Chef School\, Quinn spent 4 months on a cooking internship in Shanghai\, China. One of the perks was the incredible array of dumplings available for tasting. Tonight\, Quinn makes 3 of her favourites: Pork with Chinese Chives\, Beef and Napa Cabbage\, and Shiitake\, Spinach and Tofu. Served with Chinese black vinegar dipping sauce and a cool cucumber and ginger salad. \n$12 for 12 (any kind or mix’n’match)\nextra dumplings (4) $4\n(vegan option) \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dumpling-party-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/facebook_event_136884383176426.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130625T180000
DTEND;TZID=America/Toronto:20130625T203000
DTSTAMP:20260509T075749
CREATED:20130624T173716Z
LAST-MODIFIED:20141119T153849Z
UID:1154-1372183200-1372192200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Frittata\, Rapini & Garlic Scape Gazpacho by Len Senater
DESCRIPTION:Another wonderful\, fresh summer dinner that celebrates the flavours of the season. Your choice of Chorizo and Roasted Red Pepper or Chevre\, Beet Green & Herb frittata\, made with our amazing organic pastured eggs from H.O.P.E. Eco Farms in Alymer\, ON\, a side of blanched rapini in a garlic\, lemon and olive oil dressing\, and a bowl of cool\, zesty Ontario Garlic Scape Gazpacho made by Lisa Kates of Afoodgypsy.\n$12\n(vegetarian and gluten-free options)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-frittata-rapini-garlic-scape-gazpacho/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/facebook_event_487930561290727.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130624T183000
DTEND;TZID=America/Toronto:20130624T210000
DTSTAMP:20260509T075749
CREATED:20130610T163641Z
LAST-MODIFIED:20141119T153849Z
UID:1116-1372098600-1372107600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jams with a Kick - Preserving with Booze by Christine Manning
DESCRIPTION:What could possibly be better than the combination of fresh local raspberries and Prosecco in a beautifully clear jelly? Perhaps Rhubarb Brandy Vanilla Jam is the answer? You get to decide in this preserving class because we are going to make them both. We will discuss the differences between jams and jellies and create some delicious adult preserves. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to incorporate alcohol into jams and jelly recipes. You will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and at least 1 jar of jam each. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/workshop-jams-with-a-kick-preserving-with-booze-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/2013/06/booze-preserving.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130622T193000
DTEND;TZID=America/Toronto:20130622T223000
DTSTAMP:20260509T075749
CREATED:20130527T191128Z
LAST-MODIFIED:20141119T153849Z
UID:1031-1371929400-1371940200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Taste of Summer by Arthur Hill
DESCRIPTION:Summer in Ontario carries with it a whole raft of cherished flavours we patiently wait all year for\, from fresh green local veggies at the farmer’s markets\, to family BBQ’s and country picnics\, to the simple pleasures of eating ripe strawberries in the park. Join Chef Arthur Hill for a night of summer-inspired eating that celebrates all that we waited for\, that creates the special memories that will sustain us through another Canadian winter. \n—–\n Crispy green beans with mint crème fraiche \nWheat beer braised lamb on home-made focaccia style buns with rhubarb and fennel slaw \nFingerling potato\, yellow bean and roasted red pepper salad with lemon rosemary vinaigrette \nRicotta strawberry rhubarb tart\n—– \nArthur Hill was born in a small town near Lake Ontario surrounded by amazing produce. From local roadside farmers markets\, to his own mother’s garden\, inspiration was every were which ignited and fed Arthurs curiosity and passion for food. Fresh out of high school\, Arthur got a job in a local fine dining restaurant\, which ended up being an intense crash course in the restaurant industry. Arthur then moved to Toronto to study at George Brown and has since worked with several Toronto Chefs who share his passion for local ingredients. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-a-taste-of-summer-by-arthur-hill/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/strawberry-rhubarb-tart1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130621T180000
DTEND;TZID=America/Toronto:20130621T203000
DTSTAMP:20260509T075749
CREATED:20130618T022157Z
LAST-MODIFIED:20141119T153849Z
UID:1142-1371837600-1371846600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kashiwa-Meshi with Kushikatsu by Shinji Yamaguchi
DESCRIPTION:Kashiwa-Meshi (Chicken-Rice) is a traditional Japanese specialty of Shinji’s hometown of Fukuoka. Kashiwa-Meshi is rice cooked with shiitake mushrooms\, gobou\, tofu\, carrot\, chicken\, soy sauce\, sake and more\, in a way that really brings out the harmony of chicken and soy flavours. \nKushikatsu is Shinji’s signature dish\, and a favourite Japanese street food; deep-fried breaded skewers dipped in Miso-teriyaki sauce. Your choice of 3 skewers: pork\, onion\, quail egg\, eggplant or okra. \nThe dinner also comes with some of Shinji’s homemade potato salad is on the side. \n$12\nExtra skewers $2.50 each. \nShinji Yamaguchi runs Gushi Japanese Street Food – one of the great food stalls at Scadding Court’s Market707 at Dundas & Bathurst. His signature dishes have been popping up all over town – his “Godzilla Skewer” at Yakitori Bar on Baldwin St.\, his Teriyaki sauce at The Toronto Garlic Festival & his speciality soup “Butajiru” (Pork miso soup) at SoupStock.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-kashiwa-meshi-with-kushikatsu-by-shinji-yamaguchi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/facebook_event_181214402044691.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130620T180000
DTEND;TZID=America/Toronto:20130620T203000
DTSTAMP:20260509T075749
CREATED:20130618T022154Z
LAST-MODIFIED:20141119T153849Z
UID:1140-1371751200-1371760200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mock Duck Fresh Rolls with Mango Salad by Emily Zimmerman
DESCRIPTION:Vegan cook extraordinaire Emily Zimmerman is back with a yummy summer dinner… “Duck” fresh rolls. Crispy grilled tofu “duck” and fresh summer greens rolled in delicate rice paper wrappers with a zingy black bean sauce for dipping. Comes with a bright and juicy mango salad\, your choice of spicy or mild. \n2 rolls + salad $9\n3 rolls + salad $12\nExtra Rolls +$3 ea; Salad +$3\n(Vegan & gluten-free) \nDessert Special – Vegan Strawberry Shortcake!\nFresh Ontario strawberries\, homemade rhubarb jam\, vegan pound cake\, whipped coconut cream $5
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mock-duck-fresh-rolls-with-mango-salad-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/2013/06/facebook_event_262518810554502.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130619T180000
DTEND;TZID=America/Toronto:20130619T203000
DTSTAMP:20260509T075749
CREATED:20130618T022151Z
LAST-MODIFIED:20141119T153849Z
UID:1138-1371664800-1371673800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Summer Vegetable Risotto w/ Grilled Sausage by Aland Portillo
DESCRIPTION:Every Wednesday Fresh City Farms drops off their amazing bags of organic veggies for their members in the neighbourhood. This week veteran chef Aland Portillo (filling in for local culinary foodster Dustin Jude) is at The Dep with a plan to turn a surprise mix of local organic veggies into a mouth-watering meal. \nBuilt on a rich traditional risotto base of Arborio rice\, white wine\, vegetable stock and Parmesan Reggiano\, Dustin will quickly roast the veggies to bring out their colours and flavours and toss them into the warm\, creamy rice. Garnished with fresh herbs\, more grated Parmesan and a twist of black pepper\, it’s about as delightful an experience as you can have in public. \n$10 \n(vegetarian and gluten free) \nAdd a big\, grilled Italian sausage from our local butcher\, Nosso Talho\, for $3 \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-summer-vegetable-risotto-w-grilled-sausage/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/facebook_event_461661857260297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130618T180000
DTEND;TZID=America/Toronto:20130618T203000
DTSTAMP:20260509T075749
CREATED:20130618T022147Z
LAST-MODIFIED:20141119T153849Z
UID:1136-1371578400-1371587400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Stuffed Baked Potato with Caramelized Green Garlic\, w/ Mexican Corn\, & Arugula Salad by Len Senater
DESCRIPTION:One of the special treats available this time of year is green garlic – young garlic plants picked before the bulb begins to form – that taste like the delicious lovechild of garlic and leeks. \nTo showcase this terrific ingredient – graciously donated by Peter McClusky\, the man behind the Toronto Garlic Festival – I’ve decided to caramelize them to bring out their sweetness and subtle garlic flavour. \nI’ll stuff baked potato skins with mashed potato mixed with Gruyere & buttermilk\, and then top them with the caramelized garlic\, more cheese\, a dollop of sour cream and some fresh garlic greens. \nI’ll be serving the potato along with some Mexican-style corn on the cob – sweet corn sprinkled with chile\, salt\, lime and crumbled Cotija cheese (like a dry feta) – and an arugula and cucumber salad. \n$12\nAdd crispy pancetta +$2\n(gluten-free and vegan option available) \nAdd cool cucumber and avocado gazpacho +$3
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-stuffed-baked-potato-with-caramelized-green-garlic-w-mexican-corn-arugula-salad-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/2013/06/facebook_event_394235697360481.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130617T183000
DTEND;TZID=America/Toronto:20130617T210000
DTSTAMP:20260509T075749
CREATED:20130610T155348Z
LAST-MODIFIED:20141119T153849Z
UID:1106-1371493800-1371502800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Sushi: Maki by Daniel Henderson
DESCRIPTION:SPECIAL LAST-MINUTE WORKSHOP – SIGN UP ASAP! \nWatching Chef Daniel Henderson prepare 1800+ innovative maki rolls for CraveTO was more than enough to impress me with his skill and knowledge of the art of Sushi. Trained in Japan and on the Canadian West coast\, Daniel has spent the last 7 of his 16 years as a chef focussing on sushi. \nDaniel has offered to come and share his extensive experience as a sushi expert in a fun\, hands-on and family-friendly sushi-rolling workshop. Participants will learn about the history of sushi and then dive into the particulars of making the foundation of good sushi: carefully prepared and seasoned sushi rice. From there everyone will learn how to make 3 iconic maki rolls: California Rolls\, Hosomaki and Futomaki. There will be plenty of snacking and Bento boxes to fill up and take home. \n$40 +HST \nSpecial family discount – bring kids under 12 for 1/2 price! \nReserve Now by Credit Card or PayPal \n\n\n\nFamily Discounts\n\n\n\n	Adult $40.00 CAD\n	Adult + 1 Child $60.00 CAD\n	Adult + 2 Child $80.00 CAD
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-sushi-maki-by-daniel-henderson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/sushi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130614T180000
DTEND;TZID=America/Toronto:20130614T203000
DTSTAMP:20260509T075749
CREATED:20130610T163639Z
LAST-MODIFIED:20141119T153849Z
UID:1114-1371232800-1371241800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mulligatawny Stew\, Masala Chicken & Garlic Naan by Natalie Ryan
DESCRIPTION:Natalie Ryan‘s global travels have provided plenty of inspiration for her cooking. This menu picks up on Indian flavours with a rich\, coconut milk-infused Mulligatawny stew with legumes and veggies – a personal twist on this Anglo-Indian classic. \n$9 (Veg’n\, GF)\nServed with home made garlic naan bread (Veg’n) +$2\nAdd masala-spiced Fried Chicken +$3 or Tofu +$2
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mulligatawny-stew-masala-chicken-garlic-naan-by-natalie-ryan/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/Chicken-mulligatawny-soup-0-l-400x349.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130613T180000
DTEND;TZID=America/Toronto:20130613T203000
DTSTAMP:20260509T075749
CREATED:20130610T183713Z
LAST-MODIFIED:20141119T153849Z
UID:1122-1371146400-1371155400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Avocado Pepperjack Mac & Cheese by Jonna Pederson
DESCRIPTION:Dep brunchatrix Jonna Pedersen has jumped in to make a big batch of everybody’s favourite comfort food – macaroni and cheese – but with a fun Tex-Mex twist\, adding creamy avocado and zesty pepperjack cheese.\n$10\n(regular or vegan) \nAdd Jonna’s homemade spicy vegan chorizo on top +$2 \nAlso on offer: Jonna’s chilled green cucumber mint gazpacho $3 \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-avocado-pepperjack-mac-cheese-by-jonna-pederson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/avocado-mac-and-cheese_zps394cafe4.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130612T180000
DTEND;TZID=America/Toronto:20130612T203000
DTSTAMP:20260509T075749
CREATED:20130610T163637Z
LAST-MODIFIED:20141119T153849Z
UID:1112-1371060000-1371069000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Larb - Thai Basil Chicken in Lettuce Cups by Quinn Cruise
DESCRIPTION:Long before fusion tacos and ssam were all the rage\, Laotians and Thais knew the delicious\, messy joys of wrapping up spicy\, stir-fried chicken and herbs in cool\, crisp lettuce; they called it larb\, and it is good! \nQuinn will be making her version of this refreshing dish\, with a choice of chicken or ground firm tofu\, in a flavourful ginger & garlic stir-fry garnished with aromatic Thai basil and served in fresh lettuce “cups”. Spike it with a bit of hoisin\, sriracha and/or a squirt of lime and you are in for a treat! Served with a side of brown jasmine rice. \n$12\n(Veg’n-friendly & gluten-free) \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-larb-thai-basil-chicken-in-lettuce-cups-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/larb-lettuce-wrap-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130611T180000
DTEND;TZID=America/Toronto:20130611T203000
DTSTAMP:20260509T075749
CREATED:20130610T163634Z
LAST-MODIFIED:20141119T153849Z
UID:1110-1370973600-1370982600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Greek Salad & Seafood by Len Senater
DESCRIPTION:A colourful and fresh Greek-inspired salad is a wonderful summer meal – red tomatoes\, cool cucumbers\, black olives\, purple onions\, creamy feta cheese\, extra-virgin olive oil\, fresh oregano – served on a bed of wilted baby spinach with a wedge of grilled sesame flatbread.\n$10\nAdd calamari and scallops sauteed with garlic\, capers\, lemon & black pepper. +$4 \n(Veg’n-friendly & gluten-free options avail) \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-greek-salad-seafood-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/2013/06/Greek-Salad.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130610T183000
DTEND;TZID=America/Toronto:20130610T210000
DTSTAMP:20260509T075749
CREATED:20130513T171812Z
LAST-MODIFIED:20141119T153849Z
UID:953-1370889000-1370898000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Nourishing Your Digestive Fire - Intro to Ayurvedic Detox by Bahareh Hosseini
DESCRIPTION:Join Bahareh Hosseini as she introduces the principles of Ayurvedic detoxification using several delicious recipes. There will be a demonstration and tasting of a traditional detoxifying dish made with rice\, vegetables\, Moong dhal and a special Ayurvedic spice mix\, which will be served along with a salad and an Ayurvedic tea. \nIn addition to learning how to prepare these dishes\, there will be discussion and instruction on how to then incorporate these principles into a one-week mini cleanse to help support a healthy body and mind. These simple recipes work to re-kindle digestion and detox holistically before the Summer season. \nParticipants will get handouts with information on principles of an Ayurvedic mini cleanse\, with instructions\, recipes\, self-massage tips\, lifestyle recommendations and will take home a detox spice mix to use at home. \nBahareh Hosseini is an engineer-turned wellness specialist (Shiatsu and Acupuncture) who believes in the power of food as medicine\, whilst drawing on her knowledge of Ayurveda and Traditional Chinese Medicine (TCM). You can follow Bahareh on Twitter @bshiatsu. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-ayurvedic-detox-by-bahareh-hosseini/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/ayurveda_2-e1368471655335.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130610T160000
DTEND;TZID=America/Toronto:20130610T173000
DTSTAMP:20260509T075749
CREATED:20130422T201827Z
LAST-MODIFIED:20141119T153849Z
UID:873-1370880000-1370885400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen II with Kate Leinweber - WEEK 4
DESCRIPTION:Another installment in her popular Kids in the Kitchen workshop series\, where Holistic Nutritionist Kate Leinweber uses local ingredients to teach kids 9-12 about food\, nutrition\, kitchen safety and healthy eating. \nThis course will run for 4 weeks\, on Mondays after school at The Depanneur.\nMay 13\, 27\, June 3\, 10; 4-5:30pm \nWeek 1 – Tartlettes\nThe crispiness of pastry mixed with cheesy savouriness or apple sweetness. Tarts and tartlettes are easy and a delicious way to “hide” healthy foods. \nWeek 2 – Fun with raw foods\nThe simplicity of raw vegetables can sometimes make the most delicious meals. And they are the most fun. We will make zucchini pasta noodles of endless length! Served with some other quick and easy sauces and a delectable dessert. \nWeek 3 – Picnic\nIt’s summer and the best time to eat outdoors! Potato salad\, pasta salad\, and burgers will be made and enjoyed outdoors at the Depanneur parkette. \nWeek 4 – Ice cream\nThis class will end with the best summer recipes yet! Homemade ice cream! We will make two different types of ice cream. One with just a blender\, and one with a home-made ice cream maker. \n$149 +HST for all 4 classes \nReserve Now with Credit Card or PayPal \n*Sibling Discount!*\n2 kids for $268.20 +HST for all 4 classes\nReserve Now with Credit Card or PayPal \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food. \n 
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-ii-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/2013/04/facebook_event_574889835884204.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130607T180000
DTEND;TZID=America/Toronto:20130607T203000
DTSTAMP:20260509T075749
CREATED:20130603T195102Z
LAST-MODIFIED:20141119T153849Z
UID:1075-1370628000-1370637000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sadza ne Nyama: Zimbabwean Cornmeal with Beef & Kale Stew by Evis Chirowamhangu
DESCRIPTION:Evis Chirowamhangu\, an up and coming caterer inspired by the flavours of Southern Africa\, will be at The Dep this Friday to share her take on Zimbabwe’s most iconic dish: Sadza. \nSadza is a thick porridge of white cornmeal similar to polenta\, that is typically served from a communal pot\, and then rolled into little balls by the diner\, to be dipped in any number of flavourful stews or sauces. Evis will be making a traditional accompaniment of Nyama (meat)\, in this case a beef and kale stew\, seasoned with special African spices she has imported from Zimbabwe. There will also be a vegetarian dish of kale in a peanut sauce. \n$12 \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sadza-ne-nyama-zimbabwean-cornmeal-with-beef-kale-stew-by-evis-chirowamhangu/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/sadza.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130606T180000
DTEND;TZID=America/Toronto:20130606T203000
DTSTAMP:20260509T075749
CREATED:20130603T195100Z
LAST-MODIFIED:20141119T153849Z
UID:1073-1370541600-1370550600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Pulled Pork Nachos & Cowboy Caviar by Dustin Jude
DESCRIPTION:Dustin will be cooking up his twist on traditional nachos. Fresh Tortilleria corn nachos (the best damn tortilla chips in TO\, hands-down) are slathered in melted cheese and sour cream and piled high with a chunky corn-avocado-bean salsa/guac mashup called “cowboy caviar”. \n$11\nOpt out of the cheese & sour cream for a vegan option. \nAdd slow-braised\, dry rub pulled pork +$3 \nDustin Jude likes feeding people hearty\, flavorful meals that stick to the ribs. He is a neighborhood fixture\, and a happy member of the Dep community (even though there’s no more chocolate milk). When he’s not cooking\, he’s photographing and food styling at Chatelaine.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-pulled-pork-nachos-cowboy-caviar-by-dustin-jude/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/cowboy-caviar.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130605T180000
DTEND;TZID=America/Toronto:20130605T203000
DTSTAMP:20260509T075749
CREATED:20130603T195059Z
LAST-MODIFIED:20141119T153849Z
UID:1071-1370455200-1370464200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Grilled Hawaiian Pizza & Baby Shrimp Caesar Salad by Quinn Cruise
DESCRIPTION:Quinn’s back with a tasty summer treat! Grilled pineapple and ham with a cheddar/meunster cheese mix on a thin homemade crust\, served alongside a crisp\, cool Ceasar salad with a tangy lemon Worcestershire & olive oil dressing topped with sweet baby shrimp. \n$12 \nVegetarian (zucchini ribbons & wakame) and Vegan (Daiya non-dairy cheese) options available. \nQuinn Cruise is a newly-minted professional cook\, fresh from the 2012 George Brown Chef’s School\, where she was the only deaf graduate. \nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm\nhttp://www.freshcityfarms.com/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grilled-hawaiian-pizza-baby-shrimp-caesar-salad-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/06/Grilled-Hawaiian-Pizza.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130604T180000
DTEND;TZID=America/Toronto:20130604T203000
DTSTAMP:20260509T075749
CREATED:20130603T195057Z
LAST-MODIFIED:20141119T153849Z
UID:1069-1370368800-1370377800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Gado Gado - Indonesian Mixed Veg Salad with Peanut Sauce by Len Senater
DESCRIPTION:This was one of the most addictive dishes I discovered travelling across Indonesia many\, many years ago; deceptively simply\, infinitely variable\, always delicious. Blanched veggies like long green beans\, cabbage\, choi and bean sprouts\, together with cool fresh cucumbers and tomato wedges\, share the plate with proteins like fried tofu and boiled eggs (optional). Little cubes of sticky rice (sometime swapped out for potato)\, coriander and crispy fried shallots are common\, but the key is the rich\, complex and spicy warm peanut and coconut sauce drizzled over the whole shebang. Served with crunchy shrimp or cassava chips. \n$12\nVeg’n friendly & gluten free \nAdd shrimp satay kebab $3
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-gado-gado-indonesian-mixed-veg-salad-with-peanut-sauce-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/2013/06/gado-gado_1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130603T183000
DTEND;TZID=America/Toronto:20130603T210000
DTSTAMP:20260509T075749
CREATED:20130513T171810Z
LAST-MODIFIED:20141119T153849Z
UID:951-1370284200-1370293200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Cheesemaking by Brad Kurtenbach
DESCRIPTION:Learn the fundamentals of cheese making in this fun and engaging hands-on workshop with local dairy maven Brad Kurtenbach. Participants will make a simple goat yogurt chèvre and fresh cow’s milk ricotta while they learn about cheese making concepts\, sample some delicious fresh homemade cheeses\, and take home samples of both cheeses made in class. A great opportunity to ask questions and learn more about the wonderful culinary possibilities of home made cheese. \nBrad Kurtenbach is 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. \n$40 +HST \nThis event is SOLD OUT\nPlease contact us if you’d like to be put on a waiting list in the event of a last-minute cancellation.
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-cheesemaking-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/2013/05/ricotta.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130603T160000
DTEND;TZID=America/Toronto:20130603T173000
DTSTAMP:20260509T075749
CREATED:20130422T201824Z
LAST-MODIFIED:20141119T153849Z
UID:871-1370275200-1370280600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen II with Kate Leinweber - WEEK 3
DESCRIPTION:Another installment in her popular Kids in the Kitchen workshop series\, where Holistic Nutritionist Kate Leinweber uses local ingredients to teach kids 9-12 about food\, nutrition\, kitchen safety and healthy eating. \nThis course will run for 4 weeks\, on Mondays after school at The Depanneur.\nMay 13\, 27\, June 3\, 10; 4-5:30pm \nWeek 1 – Tartlettes\nThe crispiness of pastry mixed with cheesy savouriness or apple sweetness. Tarts and tartlettes are easy and a delicious way to “hide” healthy foods. \nWeek 2 – Fun with raw foods\nThe simplicity of raw vegetables can sometimes make the most delicious meals. And they are the most fun. We will make zucchini pasta noodles of endless length! Served with some other quick and easy sauces and a delectable dessert. \nWeek 3 – Picnic\nIt’s summer and the best time to eat outdoors! Potato salad\, pasta salad\, and burgers will be made and enjoyed outdoors at the Depanneur parkette. \nWeek 4 – Ice cream\nThis class will end with the best summer recipes yet! Homemade ice cream! We will make two different types of ice cream. One with just a blender\, and one with a home-made ice cream maker. \n$149 +HST for all 4 classes \nReserve Now with Credit Card or PayPal \n*Sibling Discount!*\n2 kids for $268.20 +HST for all 4 classes\nReserve Now with Credit Card or PayPal \nKate Leinweber is a Microbiologist\, Intuitive Nutritionist and Educator who empowers people to understand the healing and therapeutic properties of food. \n 
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-ii-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/2013/04/facebook_event_102957843239568.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130601T193000
DTEND;TZID=America/Toronto:20130601T223000
DTSTAMP:20260509T075749
CREATED:20130513T174857Z
LAST-MODIFIED:20141119T153849Z
UID:955-1370115000-1370125800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Squiggfeast VI - Squigg Goes Overboard
DESCRIPTION:Robin “Squiggy” Dutt has been hosting fun\, creative events for a long time. Since getting his Chef’s papers and taking up a residency in the Drake Hotel kitchen\, these events now center around culinary explorations. For this sixth installment of Squiggfeast\, Robin tackles seafood. \nPeruvian Ceviche with Lime\, Chilis and Corn\nA bright and refreshing dish of fish “cooked” in lime juice. \nWhole Roasted Sea Bass with Fennel\nNothing embraces family style eating like a whole roasted fish and here Squigg will be taking his spin on a classic combination of sea bass and fennel. \nLemon Meringue Pie a la Squigg\nDon’t worry\, no fish in the dessert (this isn’t Iron Chef). Here Squigg will be presenting his unique twist on the classic lemon meringue pie. \n—-\nAfter 6-years in theatre production\, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown\, and after graduating\, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today\, we find him honing his craft back in Toronto\, in the kitchen of the Drake Hotel. When he’s not at work\, he is still in the kitchen\, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-squiggfeast-vi-squigg-goes-overboard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/sea-bass-roasted-with-fennel.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR