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DTSTART:20130310T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130509T180000
DTEND;TZID=America/Toronto:20130509T203000
DTSTAMP:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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:20260509T125724
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130416T180000
DTEND;TZID=America/Toronto:20130416T203000
DTSTAMP:20260509T125724
CREATED:20130415T142438Z
LAST-MODIFIED:20141119T153804Z
UID:832-1366135200-1366144200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mix'n'Match Curry Party by Len Senater
DESCRIPTION:A whole bunch of my favourite Indian curries to choose from:\nGinger Chicken – chicken cubes in a ginger & yogurt sauce\nSaag Paneer – spinach & fried tofu cubes\nDal – spicy red lentils with tomato\nAloo Gobi – potato\, cauliflower & chickpeas\nButtery Paratha flatbread \nChoose any 3 items $12\nAdditional items $3 ea \nServed over Basmati rice\, with a cucumber yogurt raita & mango pickle. \n(veg’n friendly & gluten-free)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mixnmatch-curry-party-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/04/facebook_event_120743448119756.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130415T183000
DTEND;TZID=America/Toronto:20130415T210000
DTSTAMP:20260509T125724
CREATED:20130318T181206Z
LAST-MODIFIED:20141119T153804Z
UID:746-1366050600-1366059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gourmet Raw Desserts with Chef Mary Hulbert
DESCRIPTION:This workshop will be a gathering of like-minded souls\, gathered together to hand-craft beautiful and delicious raw desserts using only pure whole plant-based ingredients. Our group will be limited to 6 participants to allow a fully hands-on and intimate experience in making Chocolate Tangerine Truffles\, Lemon Tartlets\, Raw Pear Cranberry Crisp\, and Blueberry Ginger Ice Cream Mini-Bites. You will bring home a small box of your own treats to share and delight others with your newfound skills. \nAll recipes are raw vegan (no meat or dairy products)\, gluten-free\, and use only natural sweeteners. \nMary Hulbert is a classically trained raw food chef who brings out the best in people and vegetables. She is a food educator\, private wellness retreat host\, and kitchen wellness coach providing a wide range of culinary services throughout the greater Toronto area\, and seasonally in Muskoka. She is a member of the Women’s Culinary Network\, and the Toronto Vegetarian Association. In her spare time\, she volunteers at The Stop Community Food Centre’s After School Program at Wychwood Barns where she helps teach cooking classes for elementary school children. \n$90 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/workshop-gourmet-raw-desserts-with-chef-mary-hulbert/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_149370455231230.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130415T160000
DTEND;TZID=America/Toronto:20130415T173000
DTSTAMP:20260509T125724
CREATED:20130110T010514Z
LAST-MODIFIED:20141119T153804Z
UID:152-1366041600-1366047000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen with Kate Leinweber - WEEK 2
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 \n  \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-2/
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_120331924803216.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130412T180000
DTEND;TZID=America/Toronto:20130412T203000
DTSTAMP:20260509T125724
CREATED:20130408T155021Z
LAST-MODIFIED:20141119T153804Z
UID:822-1365789600-1365798600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Lamb Exohiko by Peter Minaki
DESCRIPTION:Passionate Greek food aficionado\, cook\, author and teacher Peter Minaki of Kalofagas.ca is back at The Dep with another authentic Greek speciality: Lamb Exohiko. Tender pieces of lamb\, spinach\, veggies and cheese wrapped in phyllo and baked until golden. You don’t want to miss this amazing dish! \n$12\nAdd a side salad +$3
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-lamb-exohiko-by-peter-minaki/
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_322850814510937.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130411T180000
DTEND;TZID=America/Toronto:20130411T203000
DTSTAMP:20260509T125724
CREATED:20130408T155019Z
LAST-MODIFIED:20141119T153804Z
UID:820-1365703200-1365712200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Breaded Marlin with a Pea\, Kumquat\, and Beet Salad by Jordan Cabal
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College. \nJordan’s devised a plate of breaded marlin\, served with a pea\, kumquat\, and beet salad\, alongside a mint couscous and a radish sauce. An elegantly light dish with whimsical colours and flavours that focuses on ingredients that have just hit their “season”; full of produce\, colours\, and flavours to tempt palate with the promise of Spring. \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-breaded-marlin-with-a-pea-kumquat-and-beet-salad-by-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/facebook_event_394382764002521.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130410T180000
DTEND;TZID=America/Toronto:20130410T203000
DTSTAMP:20260509T125724
CREATED:20130408T155018Z
LAST-MODIFIED:20141119T153804Z
UID:818-1365616800-1365625800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cumin-Scented Chicken with Peanut Sauce\, Broccoli Salad & Garlic Smashed Potatoes by Quinn Cruise
DESCRIPTION:Quinn’s back this week with tasty mix of tender\, cumin-spiked roast chicken thighs with a flavourful peanut-sesame sauce\, paired with a fresh salad of broccoli florets and a side of smashed potatoes infused with roasted garlic.\n(Gluten-free\, and Veg’n option available ) \n$12\nPay What You Can after 7:30 \nFresh City Farms CSA box pickup 5-8pm \nLearn more about Quinn’s Wednesday nights at The Dep
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cumin-scented-chicken-with-peanut-sauce-broccoli-salad-garlic-smashed-potatoes-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_606096159418753.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130409T180000
DTEND;TZID=America/Toronto:20130409T203000
DTSTAMP:20260509T125724
CREATED:20130408T155005Z
LAST-MODIFIED:20141119T153804Z
UID:816-1365530400-1365539400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fresh Pasta with Lemon & Herbs & Scallops by Len Senater
DESCRIPTION:“In for a penny\, in for a pound” goes an old British saying. On Monday night I’m going to learn how to make my own noodles at the sold-out pasta-making workshop we’re hosting at The Dep\, and on Tuesday night I’m going to make fresh pasta for everyone. \nTagliolini al Limone is a simple\, classic dish of quality pasta\, butter\, cream\, lemon\, parsley & parmesan – perfect for the first hint of Spring. I’m going to embellish it a bit with some organic baby spinach for colour and toasted pine nuts for richness\, and offer an optional topping of seared scallops. \n$11\, add scallops +$3
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fresh-pasta-with-lemon-herbs-scallops-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_460981857306008.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130408T183000
DTEND;TZID=America/Toronto:20130408T213000
DTSTAMP:20260509T125724
CREATED:20130326T010220Z
LAST-MODIFIED:20141119T153804Z
UID:774-1365445800-1365456600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Pasta by Robert Rubino
DESCRIPTION:Discover how quick an easy it can be to make your own fresh pasta at home at this fun and hands-on workshop. Participants will learn two basic dough recipes (one that will include eggs\, one that will not (vegan)) using local ingredients such as organic flour\, eggs\, vegetables and locally-made ricotta\, that are the basis of a wide variety of different types of pastas. If you happen to own your own a pasta machine\, you are encouraged to bring it along\, otherwise one will be provided. \nPastas that will be demonstrated and made by participants include: Tagliatelle\, Papardelle\, Farfalle (butterflies)\, Tagliarini\, Maltagliati\, Lasagne\, Chitarra (rolled on a “guitar”)\,Orecchiette\, Torfie\, Pici and Garganelli and Cavatelli (both rolled on a gnocchi board) as well as Ravioli. \nRobert will be covering;\n– The differences between pasta varieties\, their function in relation to what sauce suits them best\, and why.\n– Understanding the basic ratios for making fresh pasta.\n– Developing\, rolling and understanding the properties of a good dough.\n– Cutting\, shaping\, rolling and cooking fresh pasta.\n– Sauces such as Tomato\, Meat Sugo\, Seafood\, Carbonara\, Pesto and Butter Sauces\n– Canning your sauce to take home/store for the winter\n– Ravioli fillings such as spinach and ricotta as well as roasted squash\n– What cheese to pair with what sauce\n– Regional differences\n– Secrets from Italy and some advanced techniques for impressing friends and family. \nParticipants will learn about\, make and eat lots of fresh pasta\, and possibly take some home (if there’s any left!). Robert will also provide a take-home recipe leaflet with the pasta dough\, sauces and fillings learned in the class. \nRobert Rubino trained as a chef at The Culinary Institute of America\, and recently returned from a year of studying\, working and making a variety of fresh pastas by hand every day in the Emilia Romagna region of Italy. Considered the fresh pasta capital of the world\, they are especially known for their ravioli or “stuffed pastas.” \n$40 +HST \nThis event is SOLD OUT \nPlease contact us if you would like to be put on a waiting list in the event of a last-minute cancellation.
URL:https://dev.thedepanneur.ca/event/workshop-homemade-pasta-by-robert-rubino/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_156908744473629.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130408T160000
DTEND;TZID=America/Toronto:20130408T173000
DTSTAMP:20260509T125724
CREATED:20130108T223021Z
LAST-MODIFIED:20141119T153804Z
UID:57-1365436800-1365442200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Kids in the Kitchen with Kate Leinweber - WEEK 1
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. \nWeek 1: French Crepes\nFrench cuisine at it’s best. This class involves making crepe batter and learning how to cook and flip crepes. Then the fun starts as we create fillings for the crepes. Crepes are an amazing way to “hide” healthy foods. Historically I’ve had 15 children eating spinach in my crepe class. \nWeek 2: Mexican Tortilla Mania\nMixing\, rolling\, and pressing tortillas right from the base ingredient of corn. This mexican staple is easy for kids to make and is a medium for a variety of different sides: cheese\, salsa\, guacamole\, and re-fried beans all made from scratch. \nWeek 3: Fabulous Fermentation\nWhat kid wants to ferment?! Traditionally it was children that held the amazing ability to stomp on\, play with and break down cabbage until it turned into sauerkraut! We will make a kraut and monitor it for changes in taste and texture. In the class we will discover the amazing addition sauerkraut can be to grilled cheese. \nWeek 4: Breakfast\nWe all know that Breakfast is the most important meal of the day. This class will focus on exploring nutritionally complete and delicious breakfasts. Kids will get to create their own pancake wraps\, master scrambles and super fast stick-to-your-ribs oatmeal. \nApril 8\, 15\, 22\, 29\n4-5:30pm \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/
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_321594271278580.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130406T193000
DTEND;TZID=America/Toronto:20130406T223000
DTSTAMP:20260509T125724
CREATED:20130128T025915Z
LAST-MODIFIED:20141119T153804Z
UID:443-1365276600-1365287400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: For The Love of Tea by Carol Mark
DESCRIPTION:For tea sommelier Carol Mark\, the complex and diverse flavours of tea go well beyond the teapot. For this unique meal\, Carol combines her deep knowledge of teas\, access to some of the worlds finest and rarest blends – including her own exclusive imports\, and her life-long passion for food into an exquisite menu exploring the culinary possibilities of tea. \n—–\nEarl Grey tea sunburst cocktail \nJumbo shrimps pan grilled on wilted spicy greens \nSmoked tea chicken with Ceylon first Souchang tea & cinnamon\nPineapple rice\nRoasted winter vegetables \nZesty cumin-pickled seasonal vegetables \nPoached chai tea pears with lychee custard & chocolate\n—– \nAdditional Teas to complement dinner include Iron Goddess Oolong Tea\, Assam Tea with Saffron & Rose\, and Puer Tea. Attendees will also get a sample of Carol’s exclusive teas to take home. \nCarol Mark is a certified tea sommelier who loves tea\, baking\, cooking and chocolate. Carol has curated elaborate high teas\, including a Masters Class given by noted tea expert Jane Pettrigrew and Dilhan Fernando from Dilmah Tea (one of the top ten tea producers in the world)\, which raised funds for 4000 mammograms for rural women in Sri Lanka. Carol also sources and blends rare teas\, and is excitedly expecting a new shipment from several century-old tea trees in northern China along the old tea trading route. Follow Carol on Facebook or Twitter \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/supper-club-for-the-love-of-tea-by-carol-mark/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/01/facebook_event_317458278374663.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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