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X-WR-CALDESC:Events for The Depanneur
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130520T150000
DTEND;TZID=America/Toronto:20130520T190000
DTSTAMP:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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:20260509T120027
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130428T193000
DTEND;TZID=America/Toronto:20130428T223000
DTSTAMP:20260509T120027
CREATED:20130401T230105Z
LAST-MODIFIED:20141119T153849Z
UID:797-1367177400-1367188200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Craft Beer Tasting Menu by Kendra Simmonds
DESCRIPTION:More than ever before\, Torontonians are starting to discover the incredible wealth and diversity of locally brewed craft beers. More than just a patio-season treat\, these beers offer the chefs an amazing culinary opportunity to pair flavours and ingredients. \nKendra Simmonds\, hot on the heels of her sold-out Titanic themed supper club\, has put together a creative menu showcasing the culinary possibilities of local craft beers. We’ll be working with several local craft breweries to source a variety of beers\, and will include a tasting flight of beers to complement each course. \nWe are working on finalizing the beers to be used and served\, and will update the menu soon. \nAmuse: Welsh rarebit\nBeer bread crostini topped with a beer-infused cheddar sauce \nFirst course: Deconstructed beer salad\nBarley and rye grains\, wheat grass\, corn shoots with a hops and malt vinaigrette and crispy bacon \nMain course: Drunken Pigs – pork and beer two ways\n1- Beer brined pork loin with beer reduction\, spiced hoppy lentils\, and sautéed rapini\n2- Crispy beer glazed pork belly with mushroom medley and asparagus spears with toasted almonds \nDessert: Beer batter crepes\nFilled with cider flambéed apples and coffee porter-chocolate mousse \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/supper-club-craft-beer-tasting-menu-by-kendra-simmonds/
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_527791670600215.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130426T180000
DTEND;TZID=America/Toronto:20130426T203000
DTSTAMP:20260509T120027
CREATED:20130422T171758Z
LAST-MODIFIED:20141119T153849Z
UID:860-1366999200-1367008200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Patacon Pisao by Cookie Martinez
DESCRIPTION:Patacon Pisao is a classic dish from the coast of Colombia: a green plantain that has been fried and pressed flat\, then refried until crispy and served with a range of tasty toppings. It is such a well-loved dish\, there is even a popular salsa song about it! Check out this great video of Cookie preparing the dish\, set to the song of the same name: http://youtu.be/Xph3VgfyGhE \nTonight veteran Depanneer Natalia (Cookie) Martinez will be making two different kinds of these savoury treats from her native Colombia: one is topped with a mix of shredded chicken\, cilantro\, long onions\, lime juice\, and yellow pepper\, the other is a vegetarian version: an avocado salad\, with cilantro and tomatoes\, topped with shredded mozzarella. \nTwo patacones with a side salad: $12\nAdditional patacones: $5 \nFor dessert\, Cookie has prepared a special Colombian flan made with egg yolks\, condensed and evaporated milk\, which has been slowly caramelized $4 \nhttp://www.cookiemartinez.com/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-patacon-pisao-by-cookie-martinez/
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_149499951895365.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130425T180000
DTEND;TZID=America/Toronto:20130425T203000
DTSTAMP:20260509T120027
CREATED:20130422T171756Z
LAST-MODIFIED:20141119T153849Z
UID:858-1366912800-1366921800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Asian Duck Po’boy with Spicy Pickles\, and Hoisin Aioli with Asian Crunch Salad by Sarah Vrabel
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nTonight’s awesome-looking menu is the brainchild of Sarah Vrabel\, who just graduated from the two-year Culinary Management Program at George Brown Chef School this past week. A vegetarian version (with Chinese-style Buddhist ‘duck”) will also be available. \n$12 \nA few words from Sarah: “I have always had a passion for food\, whether it be cooking or baking. I have always been very interested in italian cuisine\, but it has only been since Chef School that I have started to broaden my horizons. I now like to cook anything\, and love putting asian twists on classic dishes. \nMy long term goal of course is to be a chef. I work at a private golf club\, Oliver and Bonacini Events (Catering)\, and in a few weeks will be starting a new job of cook at one of Mark McEwan’s restaurants. I can’t wait to showcase my dish this upcoming Thursday.”
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-asian-duck-poboy-with-spicy-pickles-and-hoisin-aioli-with-asian-crunch-salad-by-sarah-vrabel/
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_242024639268717.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130424T180000
DTEND;TZID=America/Toronto:20130424T203000
DTSTAMP:20260509T120027
CREATED:20130422T171754Z
LAST-MODIFIED:20141119T153849Z
UID:856-1366826400-1366835400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Roasted Lemon & Spring Veggie Pasta with Shrimp by Quinn Cruise
DESCRIPTION:Delicate angel hair pasta with a colourful selection of fresh organic veggies from Fresh City Farms\, tossed in a bright light dressing of roasted lemon\, lemon zest\, garlic\, extra virgin olive oil\, some fresh herbs\, toasted pine nuts and shaved Pecorino\, topped with your choice of roasted lemon-pepper shrimp or extra veggies. Served with a cherry tomato salad with buttermilk basil dressing. \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-roasted-lemon-spring-veggie-pasta-with-shrimp-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_482598818479045.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130423T180000
DTEND;TZID=America/Toronto:20130423T203000
DTSTAMP:20260509T120027
CREATED:20130422T171751Z
LAST-MODIFIED:20141119T153849Z
UID:854-1366740000-1366749000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sausage\, Portobellos and/or Rapini over Feta & Chive Polenta with Roasted Red Pepper & Tomato Sauce by Len Senater
DESCRIPTION:I love polenta; I grew up with mamliga\, a soft Romanian version often served with crumbled feta cheese & sour cream along side a cabbage roll or stuffed pepper. I’m combining some of those flavour memories for this lighter spring dish. \nPucks of buttery polenta studded with goat feta and chives (vegan one available too)\, lightly grilled\, and in a pool of roasted red pepper & tomato sauce made with lots of garlic and extra virgin olive oil. $9 \nAdd you choice of:\nSweet Italian sausage with fennel\nGrilled Portobello mushrooms with balsamic vinegar reduction\nBraised Rapini with garlic & white wine\n$3 ea \n(Veg’n friendly & gluten free) \nAdd a side of fresh organic baby greens with apple cider vinaigrette $3\nAdd a bowl of fresh soup by Afoodgypsy $4
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sausage-portobellos-andor-rapini-over-feta-chive-polenta-with-roasted-red-pepper-tomato-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/2013/04/facebook_event_160979517402023.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130422T130000
DTEND;TZID=America/Toronto:20130422T143000
DTSTAMP:20260509T120027
CREATED:20130111T070127Z
LAST-MODIFIED:20141119T153849Z
UID:308-1366635600-1366641000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen with Kate Leinweber - WEEK 3
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-3/
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_459387787441961.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130420T193000
DTEND;TZID=America/Toronto:20130420T223000
DTSTAMP:20260509T120027
CREATED:20130401T230104Z
LAST-MODIFIED:20141119T153849Z
UID:795-1366486200-1366497000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Rock the Casbah - Tunisian Cuisine with Dali Chehemi
DESCRIPTION:Tunisian food features all the hallmarks of delicious North African cuisine: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. \nSalade Mechouia with Merguez\nMechouia is a Tunisian salad of grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives\, and served with grilled merguez\, thin\, spicy lamb sausages. \nChicken Tagine with Chickpeas\, Apricots and Bulgur\nTagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. This dish features the classic North African combination of apricots and chicken\, fragrant with fresh ginger\, cumin\, coriander\, cinnamon and served with cracked bulgur wheat. \nA selection of Tunisian Baklawa\nwith marinated strawberries in rosewater and sugar\, served with mint tea. \nDali Chehimi runs Casbah\, one of the innovative mini-restos operating out of converted shipping containers at Scadding Court at Dundas & Bathurst. A veteran Toronto restauranteur\, Dali’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-rock-the-casbah-tunisian-cuisine-with-dali-chehemi/
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_438903786187381.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130419T180000
DTEND;TZID=America/Toronto:20130419T203000
DTSTAMP:20260509T120027
CREATED:20130415T142444Z
LAST-MODIFIED:20141119T153849Z
UID:838-1366394400-1366403400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Japa Curry with Kushikatsu by Shinji Yamaguchi
DESCRIPTION:Japanese-style curry is a hugely popular dish in Japan that is finally getting it’s due in Toronto. This mixed vegetable Japa curry comes with white rice and Shinji’s speciality\, Kushikatsu: 3 crispy\, panko-crusted skewers dipped in a miso-teriyaki sauce. Choose 3 skewers from the following: Pork\, Quail Egg\, or Onion\, Eggplant & Okra. \n$12\nExtra Kushikatsu skewers $2.50 \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-japa-curry-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/2013/04/facebook_event_330577817044835.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130418T180000
DTEND;TZID=America/Toronto:20130418T203000
DTSTAMP:20260509T120027
CREATED:20130415T142443Z
LAST-MODIFIED:20141119T153849Z
UID:836-1366308000-1366317000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sancocho de Cola (Oxtail) by Aland Portillo
DESCRIPTION:Thursday nights are usually our Student Chef Night\, but seeing as it is exam week\, we’ve decided to flip it around and welcome Aland Portillo\, one of the most experienced veteran chefs to grace the Depanneur’s humble kitchen. A Red Seal chef\, whose resume includes the Ritz Carlton Hotel and the Rosedale Golf and Country Club\, Aland was a seasoned restauranteur in his native Colombia\, from where this classic dish hails. \nSancocho (from the Spanish verb sancochar\, “to parboil”) is traditional dish found in one form or another throughout the Spanish-speaking world. Very popular in the costal regions of Colombia\, it falls somewhere between a soup and a stew\, featuring large chunks of vegetables (cassava\, green banana plantain\, potato\, cabagge & corn) cooked a hearty meat broth and finished with a slice of avocado\, cilantro and a creole sauce on top. For tonight’s dinner\, Aland will be making it with oxtail\, which produces an especially rich and satisfying dish.\n$12 \nA vegetarian version will also be available.\n (gluten free) \n 
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sancocho-de-cola-oxtail-by-aland-portillo/
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_130405970482758.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130417T180000
DTEND;TZID=America/Toronto:20130417T203000
DTSTAMP:20260509T120027
CREATED:20130415T142440Z
LAST-MODIFIED:20141119T153804Z
UID:834-1366221600-1366230600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Miso Turkey Udon by Quinn Cruise
DESCRIPTION:Ground turkey in a rich miso gravy over toothsome Japanese Udon noodles\, served alongside a cool yet spicy cucumber sesame-chili oil salad\, garnished with coriander\, pickled diakon radish & toasted sesame seeds.\n$12 \nVeg’n (ground tofu) and gluten-free (rice noodles) 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-miso-turkey-udon-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_507860725943187.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR