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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:20130531T180000
DTEND;TZID=America/Toronto:20130531T203000
DTSTAMP:20260509T110831
CREATED:20130531T145543Z
LAST-MODIFIED:20141119T153849Z
UID:1052-1370023200-1370032200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tunisian Trifecta by Dali Chehemi
DESCRIPTION:Big thanks to Dali Chehemi\, formerly of Casbah707 for swooping in at the last minute with this fantastic trio of Tunisian specialties\, a choice of Dali’s signature CAMEL SLIDERS (yes\, you read that right)\, spicy merguez lamb sausages\, or a flavour-packed vegetarian sandwich of white bean hummus and roasted vegetables. All served with a side of french fries and your choice of spicy harissa aioli or our homemade ketchup. \n3 Petit Chameau\n3 100% camel meat sliders\, served served with mayo & homemade cinnamon ketchup\, chopped red onion\, tomato and fresh coriander on brioche style baby bun. \nMenage a Trois\n3 Halal Merguez (100% Lamb Sausages) on soft demi-baguette with harissa/mayo/preserved lemons and caramelized onions. \nMorrocan Roasted Vegetables Sandwich\nWhite bean spread spiced with cumin\, coriander\, yellow and red sweet peppers\, zucchini\, eggplant\, sweet onions\, EVOO on toasted mixed grain bread \nAll served with french fries. \n$12 \nAlso on offer: Organic side salad ($3)\, green lentil\, brown rice & thyme soup ($4) by Afoodgypsy; glorious home made ice cream sandwiches ($4) by Cookie Martinez\, and gourmet popsicles ($3) by Augies Ice Pops
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tunisian-trifecta-by-dali-chehemi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/MERGUEZ-SANDWICH.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130530T180000
DTEND;TZID=America/Toronto:20130530T203000
DTSTAMP:20260509T110831
CREATED:20130527T191121Z
LAST-MODIFIED:20141119T153849Z
UID:1023-1369936800-1369945800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Triple Pot Pie Party by Dorothy Vo
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nFor their birthdays\, some people like presents\, some people like to go out & party\, some people like ice cream and cake – and some people\, like Dorothy Vo\, like to cook up a huge batch of amazing homemade pot pies and serve them to all their friends. That’s my kind of people! \nDorothy has got 3 kinds of pies on the go\, all made from scratch\, right down to the flaky pie crust and stock. \nTHE CARNIVORE – TRUFFLE CHICKEN POT PIE\nA meaty pie infused with fresh thyme chicken broth\, filled with onions\, carrots\, celery\, sweet peas\, sprinkled truffles\, touch of truffle oil. \nTHE PESCETARIAN – SAFFRON SHRIMP BISQUE POT PIE\nA pie packed full of shrimp\, infused fresh tarragon seafood broth\, filled with zucchini\, roasted peppers and chives and infused with saffron. \nTHE VEGAN – PORCINI MUSHROOM POT PIE\nPie for mushroom lovers\, featuring Porcini\, button and brown mushrooms\, plus sautéed veggies and fresh herbs in a soy milk and vegan butter based cream sauce and flaky vegetable shortening crust. \nAll pies are served with a light side salad. \n$12\n– or –\nSpecial $20 prix fixe: add a bowl of Tomato\, Basil\, Wild Leek & Arugula Soup by Afoodgypsy + a homemade ice cream sandwich by Cookie Martinez \nDorothy Vo just finished first year of George Brown Culinary school. She found the passion for cooking through her childhood memories of cooking food with her father\, Thy. Thy didn’t believe in recipes but cooking with whatever you have in the kitchen and making whatever you feel like eating. Currently she juggles selling real estate\, research\, creating and testing healthy new recipes for a magazine. Vo always puts her heart and soul into producing best possible dishes she can make.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-triple-pot-pie-party-by-dorothy-vo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/flickr-pot-pie.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130529T180000
DTEND;TZID=America/Toronto:20130529T203000
DTSTAMP:20260509T110831
CREATED:20130527T191118Z
LAST-MODIFIED:20141119T153849Z
UID:1021-1369850400-1369859400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Shrimp Somen with Asparagus & Edamame Soup by Quinn Cruise
DESCRIPTION:Japanese somen noodles are a thin\, delicate cousin to the better known udon\, and are often served cool with a flavourful dipping sauce as a light summer dinner. Quinn’s somen will feature chilled prawns\, cucumbers\, wakame (seaweed)\, fresh spring onions and a dressing of mirin (Japanese seasoned rice vinegar)\, soy\, ginger and sesame oil\, topped with shichimi togarashi\, a traditional Japanese mix of seven spices. \nThe somen will be served along with Quinn’s warm edamame and asparagus soup with a mizuna (a peppery Asian green similar to arugula) pesto. \n$12\nVeg’n and Gluten-Free options will be 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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-shrimp-somen-with-asparagus-edamame-soup-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/2013/05/SFS_chilled_somen_noodles_shrimp-9-300x300-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130528T180000
DTEND;TZID=America/Toronto:20130528T203000
DTSTAMP:20260509T110831
CREATED:20130527T201354Z
LAST-MODIFIED:20141119T153849Z
UID:1033-1369764000-1369773000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mexican Tortilla Soup by Len Senater
DESCRIPTION:This dish is everything I love about Mexican food: humble\, honest ingredients – chicken stock\, chiles\, tomatoes\, corn; bright\, fresh flavours – tart lime\, smoky pasilla peppers\, sweet corn\, creamy queso fresco; exciting\, contrasting textures – crispy tortilla slivers\, buttery avocado\, crunchy bits of radish; all in a big\, beautiful bowl of wholesome\, satisfying yumminess. \n$12\nVeg’n option available\, gluten-free
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-tortilla-soup-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/2013/05/Tortilla-Soup-142.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130527T183000
DTEND;TZID=America/Toronto:20130527T210000
DTSTAMP:20260509T110831
CREATED:20130429T165952Z
LAST-MODIFIED:20141119T153849Z
UID:904-1369679400-1369688400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Low Sugar Canning with Christine Manning
DESCRIPTION:Understanding the role of sugar in preserving is an important first step to understanding how you can reduce the sugar in your jam without sacrificing quality and taste. In this very hands-on class\, we will look closely at the role sugar plays and make a full sugar as well as a low sugar jam so you can examine the difference in taste\, texture and consistency. \nJoin Christine Manning\, owner of Manning Canning and long-time preserver\, as she teaches you how to safely preserve all the juiciness of a summer berry with full and reduced sugar recipes. You will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of both recipes to take home and at least 1 jar of jam each.\nhttp://manningcanning.com/ \n$40 +HST \nReserve Now by Credit Card or PayPal \nLearn more about Workshops at The Depanneur\nhttp://staging.thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/low-sugar-canning-with-christine-manning/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_345391385583860.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130527T160000
DTEND;TZID=America/Toronto:20130527T173000
DTSTAMP:20260509T110831
CREATED:20130422T201822Z
LAST-MODIFIED:20141119T153849Z
UID:869-1369670400-1369675800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen II with Kate Leinweber - WEEK 2
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.
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-ii-with-kate-leinweber-week-2/
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_438567336234476.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130524T180000
DTEND;TZID=America/Toronto:20130524T203000
DTSTAMP:20260509T110831
CREATED:20130520T194506Z
LAST-MODIFIED:20141119T153849Z
UID:993-1369418400-1369427400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fire Smoked Organic Chicken Breast with “Grove Market” Vegetable Medley and Yukon Potato Latkes by Daniel Holloway
DESCRIPTION:Spring is in the air and Ontario produce is now in full swing! For this menu\, Chef Daniel was inspired by Dufferin Grove Farmer’s Market where he selected this season’s best: Fiddleheads\, Golden Beets\, Ramps and Heirloom Vegetables. \nThe organic chicken breast is slowly smoked with a hickory and oak flame\, reminiscent of a campfire. Accompanied by Chef Daniel’s hand shredded Yukon Gold Latke recipe\, which he infuses with fresh herbs and sliced Vidalia Onions. \n$14\nVegetarian Option: Smoked Tofu $11 \nBONUS – Chill out with Chef Daniel’s cool Heirloom Tomato Gazpacho and feel like a kid again with his featured Strawberry ‘Blondie’ Bars. \nSoup: Raw Heirloom Tomato Gazpacho garnished with Mini Chopped Cucumber & Mint Salad $4 \nDessert: Strawberry and Vanilla “Blondie” Bars $3 \nLearn more about Chef Daniel’s newest project\, Urban Acorn Catering\, a Toronto-based sustainable catering company\, at http://www.urbanacorn.ca/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fire-smoked-organic-chicken-breast-with-grove-market-vegetable-medley-and-yukon-potato-latkes-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/2013/05/Smoked-Chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130523T180000
DTEND;TZID=America/Toronto:20130523T203000
DTSTAMP:20260509T110831
CREATED:20130520T194503Z
LAST-MODIFIED:20141119T153849Z
UID:991-1369332000-1369341000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bacon-Wrapped Smoked Pork Tenderloin with Quinoa by Jordan Cabal and Abby Jamieson
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nJordan’s menu features a bacon-wrapped smoked pork tenderloin\, over a bed of coconut\, pistachio & lemon quinoa with a pea\, mint and yogurt sauce. \nquinoa with a pea\, mint\, and a yogurt sauce. \n$12 \nJordan Cabal is currently a Culinary Arts student who also works at the innovative MerryBerry café and bistro. He is collaborating with Abby Jamieson\, who will be attending George Brown culinary school in the fall. Both Jordan and Abby have showcased their talents at The Dep earlier this year. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-smoked-pork-tenderloin-with-minted-quinoa-by-jordan-cabal-and-abby-jamieson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/smoked-pork-tenderloin.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130522T180000
DTEND;TZID=America/Toronto:20130522T203000
DTSTAMP:20260509T110831
CREATED:20130520T194501Z
LAST-MODIFIED:20141119T153849Z
UID:989-1369245600-1369254600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Rhubarb Chicken with Chard & Wild Leeks by Quinn Cruise
DESCRIPTION:Quinn’s dinner is inspired by the first lovely Spring flavours in Ontario – rhubarb\, ramps & asparagus. \nTender chicken braised with tangy rubarb\, earthy chard and savoury wild leeks\, served over a sweet potato mash with roasted asparagus & carrots seasoned with rosemary oil and parmesan. \n$12 \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-rhubarb-chicken-with-chard-wild-leeks-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/2013/05/rhubarb_chicken.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130521T180000
DTEND;TZID=America/Toronto:20130521T203000
DTSTAMP:20260509T110831
CREATED:20130520T194459Z
LAST-MODIFIED:20141119T153849Z
UID:987-1369159200-1369168200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spicy Thai Sloppy Joes w/ Asian Slaw by Len Senater
DESCRIPTION:Spicy ground meat on a bun comes in many delicious forms… What if you mashed up Larb (Thai Ground Chicken\, usually served on lettuce leaves)\, Sloppy Joes and Bahn Mi? How about something like a Thai-spiced ground beef mix\, piled high on a crispy fresh baguette and topped with a colourful Asian coleslaw with cilantro\, sesame oil & lime. Aww yisss.\nServed with shrimp chips & Asian Pickles \n$12 \nVeg’n (spicy ground tofu/potato chips) and gluten-free (GF buns by Nice Buns) options available \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spicy-thai-sloppy-joes-w-asian-slaw-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/2013/05/thai-sloppy-joe.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130520T150000
DTEND;TZID=America/Toronto:20130520T190000
DTSTAMP:20260509T110832
CREATED:20130422T235523Z
LAST-MODIFIED:20141119T153849Z
UID:881-1369062000-1369076400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kimchi & Banchan Holiday Class & Dinner with Jonna Pederson
DESCRIPTION:This special Victoria Day workshop is on Monday afternoon\, ending with a fun\, communal dinner where participants get to enjoy the fruits (and vegetables) of their labours. \nIn this intensive and very hands-on workshop\, you’ll learn the about the unique and diverse specialities of the Korean dinner table. Banchan are a diverse range of small\, savoury sides dishes served along with bap (rice)\, of which kimchi (fermented vegetables) is the most essential and well known. \nIn this workshop\, Jonna will be showing how to make three different kinds of kimchi including traditional spicy cabbage matkimchi\, cucumber oisobagi kimchi\, and crunchy cubed radish kimchi. \nYou’ll also learn how to make a handful of different banchan side dishes\, including: pajeon\, spring onion pancakes; candied lotus roots; japchae\, potato noodle chop suey; pickled onion and garlic; traditional bitter greens; and acorn jelly. \nBe prepared to get messy! You’ll be rewarded for your efforts with lots of food to take home\, and a hand-illustrated recipe book by Jonna Pedersen. \nJonna Pedersen spent 3 years in Korea teaching art and studying cooking. When she wasn’t learning at the apron-strings of her stoic ajumma (auntie) neighbours\, she was hiking up mountains to sample traditional Buddhist monastery cuisine. \n$50 +HST \nReserve Now by PayPal or Credit Card
URL:https://dev.thedepanneur.ca/event/workshop-kimchi-banchan-holiday-class-dinner-with-jonna-pederson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_515287675194034.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130519T193000
DTEND;TZID=America/Toronto:20130519T223000
DTSTAMP:20260509T110832
CREATED:20130422T171800Z
LAST-MODIFIED:20141119T153849Z
UID:862-1368991800-1369002600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vintage Vegan Victoriana by Emily Zimmerman
DESCRIPTION:We’re gonna party like it’s 1899! Vegan chef and food history geek Emily Zimmerman is back with her unique take on Victoria Day: a 5-course Victorian-inspired dinner party\, re-imagined as a creative and delightful vegan feast. \nThe Victorian English dinner party was a riot of conspicuous consumption; extant menus show a parade of complicated\, expensive meat dishes\, elaborate desserts\, and finicky sides. It was a way to show off a family’s income\, their cook’s skills\, and their savvy about fashionable dishes. \nEven today\, when most people think of a dinner party they think of dressing up\, following the rules\, and letting their hosts show off. Of course\, at the Dep\, (and in many of our homes) a dinner party is more about sharing time with friends\, building a community of like-minded folks\, and enjoying a great meal. \nSo here’s a bit of both: a vegan version of a meal that a late-Victorian household might have with their nearest and dearest. Not a parade of finicky delicacies\, but a series of delightful dishes inspired by 19th century recipes\, including some rarely prepared today. \nJulienne Soup\nVegetable soup\, with carrots\, leeks\, and fresh sorrel.\nIn a culture that often felt that vegetables were indigestible unless they’d had the living daylights boiled out of them\, here’s something fresh. Julienne soup is a delicate dish that makes the most of the last of winter’s root vegetables\, and incorporates the first greens of spring in a light consommé. \nBaked mushrooms with smoked black pepper and lemon \n Seitan roast\, made with garlic\, cumin\, fenugreek and parsley.\nNo 19th century dinner was complete without a central meat dish; in fact\, an impressive formal dinner might consist of little else. Ours evokes the oven-caramelized warmth of a traditional roast\, but is skillfully made from okara and seitan\, seasoned with cumin\, garlic\, fenugreek and parsley\, stuffed with leeks and onion. Served with Laverbread\, a traditional English seaweed dish\, a sauce of laver (nori) and citrus is meant to be served with roast lamb. \nSpring tart\nFirst spring vegetables in flaky pastry.\nIt’s English food — pastry isn’t optional. A flaky galette made with whatever’s fresh and green at the market that day. \nSussex Pond Pudding with gunpowder green tea cream.\nSussex Pond Pudding is a steamed pudding that makes it’s own sauce; decadent caramel-ly goodness in a rich pastry\, with a whole lemon in the middle to give it a little fruityness. Served with gunpowder green coconut cream\, ’cause why not? \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-vintage-vegan-victoriana-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_493944604006077.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130517T180000
DTEND;TZID=America/Toronto:20130517T203000
DTSTAMP:20260509T110832
CREATED:20130513T171808Z
LAST-MODIFIED:20141119T153849Z
UID:949-1368813600-1368822600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tuscan Spring - Ribollita and Crostini by Wes Allen
DESCRIPTION:Tuscan food is known for its robust flavours and simple\, high-quality ingredients – it is the exalted peasant food of Italy. One of Tuscany’s most exemplary dishes is rebollita\, a hearty soup/stew featuring black kale\, cannellini beans\, fresh vegetables and quality olive oil. \nWes’ dinner will feature a huge\, soul-warming bowl of this beautiful dish\, made with local veggies and finished with a special estate extra-virgin olive oil\, imported by a friend from Chieti province in the Abruzzo region of Italy. The ribollita will be served with a Ontario ramp (wild leek) and pecorino crostini. \n$11\nAdd artisanal proscuitto from Niagara to your crostini +$2 \n(Veg’n-friendly & gluten free (not the crostini\, obvs.)) \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.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tuscan-spring-ribollita-and-crostini-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/2013/05/RibollitaBeanStew.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130516T180000
DTEND;TZID=America/Toronto:20130516T203000
DTSTAMP:20260509T110832
CREATED:20130513T171806Z
LAST-MODIFIED:20141119T153849Z
UID:947-1368727200-1368736200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Kapoon - Laotian Red Curry Noodle Soup by Jean Niravong
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nOne of Jean Niravong’s favourite dishes growing up in Laos was Kapoon\, a simple rice vermicelli and red chicken curry soup adorned with bamboo shoots and sliced vegetables. Every Lao family has their own secret recipe and Jean is determined to create her own and share it with her adventurous foodie friends at The Depanneur. \n$12 \nJean Niravong is a recent graduate of the Culinary Management – Nutrition program at George Brown College. She is passionate about exploring molecular gastronomy as well as replicating her childhood comfort food in Laos\nand Thailand. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-kapoon-laotian-red-curry-noodle-soup-by-jean-niravong/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/kapoon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130515T180000
DTEND;TZID=America/Toronto:20130515T203000
DTSTAMP:20260509T110832
CREATED:20130513T171804Z
LAST-MODIFIED:20141119T153849Z
UID:945-1368640800-1368649800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tonkasu - Japanese-Style Crispy Panko-Crusted Pork Cutlet by Quinn Cruise
DESCRIPTION:Tonkatsu is an old-school fusion cuisine dating from the late 19th century when Japanese cooks were experimenting with their own versions of European cuisine – a style known as yōshoku. The result has been a popular Japanese favourite ever since – hardly surprising since crispy\, breaded fried thin pork cutlets are popular around the world\, from wiener schnitzel to milanesa to cotoletta. Tonkasu also comes with it’s own dedicated sauce (Tonkasu sauce\, or sōsu)\, inspired by Worcestershire sauce\, but with its own unique Japanese twist. \nServed with an Ontario asparagus shira-ae (asparagus\, tofu & sesame salad)\, finely shredded cabbage\, a selection of homemade Tsukemono (japanese pickles) and a colourful Asian grain & rice mix. \n$12 \n(Veg’n-friendly and 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-tonkasu-japanese-style-crispy-panko-crusted-pork-cutlet-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/2013/05/Tonkatsu.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130514T180000
DTEND;TZID=America/Toronto:20130514T203000
DTSTAMP:20260509T110832
CREATED:20130513T171802Z
LAST-MODIFIED:20141119T153849Z
UID:943-1368554400-1368563400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Herb & Wild Leek Buttermilk Alfredo with Grilled Chicken & Ramp Pesto by Len Senater
DESCRIPTION:Ramps (wild leeks) are a really special Ontario delicacy – found only in the wild and available only for about two weeks a year\, they are a sure sign of the summer bounty soon to come. \nTo highlight this special ingredient\, I’ll be making a light cream and cheese sauce brightened by the tang of buttermilk\, and seasoned with with the garlicky sweetness of sauteed ramps\, served over organic casarecce pasta\, and drizzled with a bit of fresh ramp pesto and parmesan reggiano \n$11 \nAdd grilled chicken breast with ramp pesto +$3 \n(Vegetarian-friendly and gluten-free option avail) \nWe’ll also have our organic baby greens side salad ($3) and fresh bowls of Afoodgypsy soup ($4)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-herb-wild-leek-buttermilk-alfredo-with-grilled-chicken-ramp-pesto-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/2013/05/ramps.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130513T183000
DTEND;TZID=America/Toronto:20130513T210000
DTSTAMP:20260509T110832
CREATED:20130429T165950Z
LAST-MODIFIED:20141119T153849Z
UID:902-1368469800-1368478800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gluten Free(dom) by Mary Hulbert & Sara Kuntz
DESCRIPTION:You’ve decided to go gluten-free either due to a health concern or out of curiosity. So where do you start? This workshop will outline how to embrace your new gluten-free lifestyle. \nChef Mary & Chef Sara will create a number of summer-inspired gluten-free dishes to sample. The tasting menu includes a berry breakfast pudding\, an Ontario asparagus noodle bowl with lemon pesto\, cauliflower tabouli\, a build your own vegetable taco bar\, and to finish – a guilt-free and gluten-free dessert. You will bring home a recipe handout and a gluten-free guide with suggested products to stock your pantry. Please come prepared to get your hands dirty as it will be partially hands-on. \n*All recipes are meat-free\, dairy-free and of course\, gluten-free! \nMary Hulbert is a classically trained raw food chef who brings out the best in people and vegetables. She is a culinary instructor\, private wellness retreat host\, and kitchen wellness coach providing a wide range of culinary services throughout the greater Toronto area\, and seasonally in Muskoka. \nSara Kuntz is a Culinary Nutritionist (CNP) and a trained health supportive chef who graduated from The Natural Gourmet Institute for Health & Culinary Arts in New York City. She is a fierce advocate for sustainable\, delicious\, nutrient-dense\, whole foods in everyday kitchens and is the creative force behind Kitchen Wisdom\, specializing in health supportive recipe and menu development as well as freelance cooking and styling. \n$65 +HST \nReserve Now by Credit Card or PayPal \nPhoto credit:  Stephen Hancock
URL:https://dev.thedepanneur.ca/event/workshop-gluten-freedom-by-mary-hulbert-sara-kuntz/
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_534780633251158.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130513T160000
DTEND;TZID=America/Toronto:20130513T173000
DTSTAMP:20260509T110832
CREATED:20130422T201819Z
LAST-MODIFIED:20141119T153849Z
UID:867-1368460800-1368466200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen II with Kate Leinweber - WEEK 1
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.
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-ii-with-kate-leinweber-week-1/
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_323334857792958.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130511T193000
DTEND;TZID=America/Toronto:20130511T223000
DTSTAMP:20260509T110832
CREATED:20130422T230931Z
LAST-MODIFIED:20141119T153849Z
UID:878-1368300600-1368311400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Colombian Bandeja Paisa for Mother's Day by Cookie Martinez
DESCRIPTION:The gold standard for any comfort food has long been “how Mom used to make it”. For many of us\, food is the thing that connects us to our mothers. Through years of cooking together\, sharing recipes\, teaching and eating\, the fabric of families and traditions is woven. What better way to honour a Mother than with a meal of her favourite recipes — and that’s exactly what Cookie Martinez has made. \nGrowing up in Puerto Boyaca\, Colombia\, Natalia (Cookie) Martinez learnt how to make bandeja paisa from her mother. A regional speciality (Paisa refers to a person from the Paisa Region in Northwest Colombia\, and bandeja is Spanish for platter)\, this dish has countless variations from town to town and family to family\, and is a common sight at big family gatherings. If it is any indication\, Cookie’s mother is now opening her own restaurant in Colombia\, and this will be one of the feature dishes. \nCookie’s traditional bandeja paisa includes red beans cooked with pork\, white rice\, ground beef\, chicharon (crispy pork belly)\, fried egg\, plantain\, chorizo\, arepa\, hogao sauce\, avocado and lemon — and bunch of phone calls back to Colombia for recipe tips! \nThe meal will also feature a starter of mini patacones – crispy discs of fried\, flattened green plantain\, topped with aji criollo\, a tangy\, spicy mix of green tomatoes\, green onions\, hot pepper cilantro and vinegar. \nDessert will feature a selection of the delicious cookies that have earned Cookie her nickname\, served with dulce de leche ice cream\, and a special take home surprise for any Mothers in attendance. \n$40 + HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-colombian-bandeja-paisa-for-mothers-day-by-cookie-martinez/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_341423269313596.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130510T180000
DTEND;TZID=America/Toronto:20130510T203000
DTSTAMP:20260509T110832
CREATED:20130506T152514Z
LAST-MODIFIED:20141119T153849Z
UID:924-1368208800-1368217800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Risotto Cakes w/ Smoky Tomato Sauce & Sautéed Greens by Lisa Kates & Katie Rosenberg
DESCRIPTION:Just in time for Mother’s Day\, the talented mother-daughter duo of Lisa Kates of Afoodgypsy and Katie Rosenberg of MettaMeals.com take over the Dep kitchen for this delectable spring menu. \nCrispy & golden on the outside\, tender and creamy on the inside\, these risotto cakes are made with Fontina & Parmesan cheeses and fresh herbs. Served with a smoky tomato sauce\, sautéed seasonal greens and a wedge of homemade focaccia. \n$12\nOptional crumbled pancetta +$2 \n(Vegetarian-friendly and gluten-free)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-risotto-cakes-w-smoky-tomato-sauce-sauteed-greens-by-lisa-kates-katie-rosenberg/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/facebook_event_374632199313296.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130509T180000
DTEND;TZID=America/Toronto:20130509T203000
DTSTAMP:20260509T110832
CREATED:20130506T152512Z
LAST-MODIFIED:20141119T153849Z
UID:922-1368122400-1368131400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Picnic! Goat Cheese & Seasonal Veg Fritatta\, Potato Salad & Chilled Cucumber Soup by Abby Jamieson
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nAbby is an aspiring chef inspired by the sunny afternoons playing frisbee in the park. She’s created a picnic-esque light dinner featuring a vegetable-packed egg frittata with goat’s cheese\, red pepper\, peas\, and mushrooms. You can’t have a picnic without potato salad\, so Abby will be making up a batch of her favourite recipe\, along with a cool cup of cucumber and mint soup. All three dishes will create a meal that reminds you of lazy afternoons at the park with your friends. \n$12\n(Vegetarian-friendly & gluten-free) \nAbby Jamieson is attending George Brown culinary school in the fall and is open to any advice or constructive criticism you want to share to help her on her way through the kitchen.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-picnic-goat-cheese-seasonal-veg-fritatta-potato-salad-chilled-cucumber-soup-by-abby-jamieson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/05/facebook_event_210836555707441.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130508T180000
DTEND;TZID=America/Toronto:20130508T203000
DTSTAMP:20260509T110832
CREATED:20130506T152510Z
LAST-MODIFIED:20141119T153849Z
UID:920-1368036000-1368045000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Shrimp Mazesushi & Miso Soup by Quinn Cruise
DESCRIPTION:Mazesushi (“mixed sushi”) is a classic Japanese dish that is more of a home-style meal than a delicate restaurant appetizer. It features the same lightly-seasoned short grain rice used in sushi\, but it is mixed with sautéed carrots\, mushrooms and shrimp\, and then topped with nori seaweed and thinly sliced ribbons of kinshi tamago\, a thin Japanese omelette. It will be served alongside some refreshing vinegared cucumber salad and a small bowl of miso & tofu soup. \n$12\n(Veg’n-friendly and 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-shrimp-mazesushi-miso-soup-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/2013/05/facebook_event_389728251141699.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130507T180000
DTEND;TZID=America/Toronto:20130507T203000
DTSTAMP:20260509T110832
CREATED:20130506T152508Z
LAST-MODIFIED:20180313T222154Z
UID:918-1367949600-1367958600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Killer Pulled Pork by Len Senater
DESCRIPTION:I love pulled pork. There I said it. \nLast year we were fortunate to be able to feature the amazing traditional BBQ pulled pork of Jason Rees and the Pork Ninjas for several months. While Jason is busy brewing up some tasty surprises for his fans and gearing up for BBQ season; I’ve got a few porky tricks up my own sleeve. \nI’m going to do up a batch of slow-cooked pork shoulder with a Mexican/Cuban twist of citrus and oregano\, topped with my own homemade chipotle BBQ sauce and a colourful creamy coleslaw on rosemary foccacia. I’ll throw in some salt & pepper potato chips & a crunchy pickle for good measure. \nI will also have Sara Lapell’s gluten-free focaccia for a GF option\, and lifting a page from vegan wizard Emily Zimmerman\, I’ll have a jackfruit-based vegan filling too. \n$12\n(veg’n-friendly & gluten-free options)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-killer-pulled-pork-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/2014/09/PulledPork_Dep.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130506T183000
DTEND;TZID=America/Toronto:20130506T210000
DTSTAMP:20260509T110832
CREATED:20130405T132728Z
LAST-MODIFIED:20141119T153849Z
UID:811-1367865000-1367874000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Aushak - Afghan Dumplings Workshop by Shayma Saadat
DESCRIPTION:Have you ever heard of Afghan dumplings? The dumpling finds itself in kitchens all over the world – so many cultures have their own version – the Chinese have their shumai\, the Poles have their pierogies and the Japanese have gyoza. \nAfghans make aushak – a leek paste-based dumpling which is slathered with garlicky\, thick yoghurt and a layer of spiced tomato meat sauce. Traditionally aushak is served with a meat sauce\, but we will prepare a version for vegetarians\, too. \nCome join Shayma\, a Pakistani-Afghan award-winning food writer and photographer as she teaches you how to make this Afghan dish. It is wonderful served at a dinner party and eaten family-style. \nHer intensive workshop will teach you how to:\n• Create the filling from scratch\n• Create the toppings from scratch\n• Stuff\, assemble and fold the dumplings\n• Steam the dumplings\n• Create a tempering* to drizzle over the toppings\n• Assemble the dish\n* (a method in which in which ground spices and herbs are heated in hot oil and added to a dish. The oil extracts the aroma of the spices and herbs) \n$40 +HST \nThis event is SOLD OUT\nPlease contact us to be put on a waiting list in the event of a last minute cancellation. \nShayma Saadat is a Pakistani-Afghan (of Iranian ancestry)\, food writer and photographer. You can read more about her on her website\, The Spice Spoon\, which has been recognised by The Independent newspaper in the UK as one of ‘Top 50 Food Websites in the World.’ She has previously been a guest chef at the Depanneur for a Persian New Year feast. You can find her features in BBC’s Good Food Magazine and Edible Toronto. When Shayma’s not busy delving in the world of food\, she works at the Ministry of Energy as a Senior Policy Advisor. Follow her on Twitter\, Instagram and Pinterest @SpiceSpoon \n 
URL:https://dev.thedepanneur.ca/event/workshop-aushak-afghan-dumplings-workshop-by-shayma-saadat/
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_143297809175038.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130505T193000
DTEND;TZID=America/Toronto:20130505T223000
DTSTAMP:20260509T110832
CREATED:20130401T230107Z
LAST-MODIFIED:20141119T153849Z
UID:799-1367782200-1367793000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Voodoo Haggis by Daniel Holloway
DESCRIPTION:Chef Daniel Holloway raises the bar for culinary creativity at the Rusholme Park Supper Club with this inventive fusion of Scottish and Haitian culinary traditions. This playful and unique menu is a collaboration between Daniel (Scottish) and his partner Marie (Haitian)\, exploring their respective heritages\, and backed by Daniel’s 10+ years as a professional chef and caterer. \nFinnan Haddie\nHickory Smoked Haddock served with Tarragon Hollandaise\, Haitian Style Cabbage ‘Pikliz’ and Fried Plantain Chips\nLightly smoked Haddock (Haddie)\, an 18th century Scottish dish is paired with Pikliz (pronounced Pick-leez)\, a popular pickled cabbage from Haiti\, typically served with pork and plantain\, but lends itself well to smoked dishes like Finnon Haddie. \n‘Our Beloved Haggis’\nScotland’s National Dish stuffed with Braised Pork Shoulder ‘Griot’ along side Cornmeal ‘Mayi Moulin’ and Ti-Malice Hot Sauce\nPork Griot is a one of Haiti’s most beloved meals\, made from cubed pork shoulder in an orange marinade\, slow roasted until tender\, then given a quick fry until caramelized. Haggis is the quintessential Scottish dish\, in which minced offals\, oatmeal and spices are encased and boiled into a hearty dish that has inspired poetry and tradition for centuries. \nMillionaire Scone\nInfused with Lavender & Lemon Curd served with Clotted\nCream and Coconut Tablet Cocoye\nThe traditional UK scone is thought to have been first prepared in Scotland in the 16th century. Tablet Cocoye is a one of the oldest Haitian confections\, made from grated coconut and seasoning that resembles a lattice cookie. The flavours of caramelized coconut and buttery scone against the lemony curd and rich cream make for an exquisite finish to the meal. \n$40 +HST \nTicket sales for this event have been closed. \nPlease contact us if you wish to be put on a waiting list in case of a last minute cancellation. \nLearn more about Daniel & Marie’s newest project\, Urban Acorn Catering\, a Toronto-based green boutique catering company\, or check out any of Daniel’s fun farm-to-table cooking videos on his YouTube channel.
URL:https://dev.thedepanneur.ca/event/supper-club-voodoo-haggis-by-daniel-holloway/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_156475547850588.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130503T180000
DTEND;TZID=America/Toronto:20130503T203000
DTSTAMP:20260509T110832
CREATED:20130429T165947Z
LAST-MODIFIED:20141119T153849Z
UID:900-1367604000-1367613000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Peruvian Chicken Sous Vide with Quinoa Risotto by Robin "Squiggy" Dutt
DESCRIPTION:A recent trip to Peru introduced Robin “Squiggy” Dutt to some novel dishes using quinoa\, an incredibly healthy grain that has been an important part of the Peruvian diet for thousands of years. Robin was also inspired by the flavourful “Pollo a la brasa”\, a rotisserie-style chicken basted in its own juices. He has combined these discoveries into a signature dish all his own: Quinoa risotto (Quinotto) with chicken cooked sous vide (very slowly at a very low temperature) and then flash-roasted for a punch of extra flavour\, garnished with spring vegetables. \n$13\n(vegetarian option available\, gluten-free) \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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-peruvian-chicken-sous-vide-with-quinoa-risotto-by-robin-squiggy-dutt/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_189760941176795.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130502T180000
DTEND;TZID=America/Toronto:20130502T203000
DTSTAMP:20260509T110832
CREATED:20130429T165945Z
LAST-MODIFIED:20141119T153849Z
UID:898-1367517600-1367526600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Filipino Pork Belly Sliders by Kenneth Envidia & Jordan Cabal
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nKenneth Envidia & Jordan Cabal will be digging into their culinary roots for a modern twist on traditional Filipino flavours. Chicharon (pork belly) sliders\, topped with mangoes and coconut\, and a adobo (pepper sauce) chutney. \nDessert: Mini Halo-Halo shooter – a mixture of shaved ice\, evaporated milk\, sweet beans and fruits. \n2 sliders w/ a side salad & dessert:\n$12 \nJordan Cabal is currently a Culinary Arts student who also works at the innovative MerryBerry café and bistro
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-filipino-pork-belly-sliders-by-kenneth-envidia-jordan-cabal/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/chicharon-slider.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130501T180000
DTEND;TZID=America/Toronto:20130501T203000
DTSTAMP:20260509T110832
CREATED:20130429T165943Z
LAST-MODIFIED:20141119T153849Z
UID:896-1367431200-1367440200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Sesame Salad with Sliced Fish & Homemade Focaccia by Quinn Cruise
DESCRIPTION:A big colourful salad of mixed greens\, tomato & avocado topped with thinly sliced cod or haddock (we’ll see what’s best at the market) in a sesame & soy dressing\, served with a wedge of fresh\, homemade focaccia topped with goat’s cheese\, sun dried tomatoes & basil. \n$12\n(veg’n-friendly and gluten-free 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
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-asian-sesame-salad-with-sliced-fish-homemade-focaccia-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/2013/04/facebook_event_158521564316562.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130430T180000
DTEND;TZID=America/Toronto:20130430T203000
DTSTAMP:20260509T110832
CREATED:20130429T165940Z
LAST-MODIFIED:20141119T153849Z
UID:894-1367344800-1367353800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Veggie Super Bowl by Len Senater
DESCRIPTION:This is my girlfriend’s favourite dish I make\, and basically the healthiest imaginable thing you can eat. A giant bowl of mixed grains (rye\, barley\, wheat\, rice) and lentils topped with a colourful mix of as many different kinds of vegetables as I can squeeze in; some grilled\, some roasted\, some stir-fried\, some raw. Expect some kale\, sweet potatoes\, zucchini\, tofu\, cabbage\, chick peas\, tomatoes\, carrots\, beets\, and other goodies.Topped with a lemon & tahini dressing\, scallions\, sprouts\, herbs\, sesame & pumpkin seeds\, feta cheese (optional). Imagine Mother Nature leading a Mardi Gras parade from your mouth to your belly. \n$12\n(Veg’n\, GF option available)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-veggie-super-bowl-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/2013/04/facebook_event_510695618989756.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130429T130000
DTEND;TZID=America/Toronto:20130429T143000
DTSTAMP:20260509T110832
CREATED:20130111T070133Z
LAST-MODIFIED:20141119T153849Z
UID:310-1367240400-1367245800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen with Kate Leinweber - WEEK 4
DESCRIPTION:Following up on last year’s successful Kids in the Kitchen workshop\, 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. \nApril 8\, 15\, 22\, 29\n4-5:30pm \nWeek 1: French Crepes\nWeek 2: Mexican Tortilla Mania\nWeek 3: Fabulous Fermentation\nWeek 4: Breakfast \n$149 +HST for all 4 classes\nReserve Now with Credit Card or PayPal \nSibling 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.\nhttp://greenresonance.com
URL:https://dev.thedepanneur.ca/event/workshop-kids-in-the-kitchen-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/2013/01/facebook_event_134495453376682.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR