BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170508T183000 DTEND;TZID=America/Halifax:20170508T213000 DTSTAMP:20260502T083300 CREATED:20170418T024623Z LAST-MODIFIED:20191019T144414Z UID:38556-1494268200-1494279000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Indian Superfoods by Abeda Oturkar DESCRIPTION:It has become increasingly clear that the modern Western diet\, while generous in calories\, is not necessarily great for overall health. There is a lot that can be learned from ancient culinary traditions that have had thousands of years to refine their use of ingredients to help promote health and wellbeing. \nJoin Abeda Oturkar as she shares her deep knowledge of South Asian culinary traditions\, walks you through a few delicious recipes and introduces you to some incredibly healthy “superfood” ingredients. Special attention will be paid to the culinary and nutritional uses of Coriander (aka Cilantro) – leaves\, stems\, roots & seeds; the incredible versatility of fresh coconut\, including coconut water\, meat\, milk and sugar\, as well as the potent healing properties of fresh turmeric. \nIt’ll be a fun\, information-packed evening with lots of action in the kitchen – tasting\, combining\, seasoning\, grinding\, blending to understand the balance of flavours and use of these healthy ingredients. \nGolden Smoothie\nTurmeric\, Kefir\, Papaya\, Pineapple (optional Vegan)\nTurmeric\, in some places called The Spice Of Life – is a staple in many South Asian cuisines and an integral part of Chinese and Ayurvedic medicine for thousands of years. A potent rhizome and relative of ginger\, this spice goes way beyond adding flavor to curries and giving yellow mustard its bright color. It’s packed with “curcumin”\, which has anti-inflammatory\, anti-viral\, and anti-bacterial properties. \nGreen Chutney – Cucumber Chutney Sandwich\nCoriander Leaves\, Coconut\, Garlic\nThis aromatic herb is considered to be beneficial for digestion and detoxification\, as well as being rich in Vitamin C\, Vitamin K which is a good for brain health. \nCurried Shrimp & Potato Salad\nCoconut\, Fresh Turmeric\, Baby Potato\, Kaffir leaves\, Spices (optional Vegan)\nCoconut offers an impressive range of uses and benefits. Fresh coconut water is a pure\, refreshing and hydrating drink. Coconut meat – delicious and nutritious in its own right – can be pressed for coconut milk\, cream or oil\, or dried and processed into flour or sugar\, making it a versatile\, healthy and eco-friendly alternative to cream or butter\, refined sugar and wheat flour. \n—– \n$50 +HST \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now running Abeda’s Kitchen in Toronto offering food catering\, cookery workshops and holistic food coaching\,\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-indian-superfoods-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170506T193000 DTEND;TZID=America/Halifax:20170506T223000 DTSTAMP:20260502T083300 CREATED:20170411T002326Z LAST-MODIFIED:20170411T024505Z UID:38333-1494099000-1494109800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Franco Mexicano Primavera by Greg Couillard DESCRIPTION:Cinco de Mayo (May 5) is a Mexican holiday that commemorates the Mexican Army’s victory over the French at the Battle of Puebla on May 5\, 1862. (In the US\, where Cinco de Mayo has become a much bigger holiday than it is in Mexico\, it is sometimes mistaken for Mexico’s Independence Day\, which is actually on September 16). In any case\, any excuse is a good one to have amazing Mexican food! \nToronto culinary icon Chef Greg Couillard has been spending the last six or so winters on the Costa Allegre\, on the Pacific coast of Mexico. Inspired by the ingredients\, spices and flavours of his winter home\, Greg brings home a dazzling new Mexican cuisine to the table with this fabulous dinner — spiked with his own idiosyncratic blend of French\, Italian and even Asian flair. \n—–\nSopa Azteca Primavera\nA quintessentially Mexican soup based on a rich chile and tomato infused chicken stock brimming with tender local spring asparagus and crispy corn tortilla shreds\, toothsome giant hominy corn and cool\, creamy queso fresco; a delightful combination of flavours\, textures and temperatures. \nCoctel de Aguachile\nGorgeous layers of sweet beet\, crunchy jicama\, tropical mango and bright pink grapefruit\, topped with bay scallops in a spicy salsa verde! \nCordero Casera\nA tip-to-tail celebration of Ontario spring lamb; braised lamb neck\, ribs and shank in a rich red Mexican casera (home-style) sauce\, emboldened with Greg’s unique blend of sweet\, smoky and complex Mexican chiles. Served with canario (mayocoba) beans and collard greens\, and Mexican arroz verde. \nChoco Flan\nA ridiculously indulgent baked chocolate dessert that combines the best of both cake and flan. \n$60 +HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-franco-mexicano-primavera-by-greg-couillard/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_421952551491883.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170505T180000 DTEND;TZID=America/Halifax:20170505T210000 DTSTAMP:20260502T083300 CREATED:20170428T152854Z LAST-MODIFIED:20170428T153443Z UID:39083-1494007200-1494018000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Afghani Penda by Humeira Mathew DESCRIPTION:An unforgettable tribal meal from Afghanistan\, penda (or painda) is a traditional dish from the “Khyber Pass” on the border between Afghanistan and Pakistan’s North West Frontier Province. The dish gets its name from a Pashto word “panda” which means “a lot”. True to its name\, penda is often prepared in big quantities for large groups of people to share; for special occasions such as weddings\, parties or any large celebration. It is served in large dishes called “Thal“\, and traditionally everybody eats from the same thal using their hands while sitting around it in a circle. (We’ll be serving it in individual portions\, but are happy to make a sharing plate for those who want to try it the traditional way). \nCook Humeira Mathew shares a little bit of the personal story behind this dish: “My grandmother use to make this dish and I have been in love with this dish since then. It is a simple and flavourful soul food which warms not only your belly but also your heart. I learnt the dish from my grandmother and hope to pass it down to my daughters with the same message my grandfather gave me: “penda is a dish which brings all of us together and creates harmony. While sitting around sharing a meal\, we all become “one”\, we forget our race\, our religion and our status. We all are equal — that is the true message of the dish“.” \n—-\nChicken Penda $14\nThin flatbreads are cut into small pieces and soaked in a chicken and potato curry with lots broth and the distinct flavour of roasted Garam Masala\, a classic South Asian blend of warm spices like peppercorns\, cloves\, cinnamon\, mace\, cardamom\, and cumin. It is garnished with onion\, tomatoes\, coriander leaves\, green chillie \, lemon and fried onions. It is served with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. \nBokhara Dal (Indian Black Lentil and Vegetable stew) $12\nHearty Indian soul food slow cooked with onions and tomatoes and garnished with coriander and cream (optional). Served with basmati rice\, with a refreshing yogurt raita\, and a simple salad of cucumber and lettuce. #vegetarian / #vegan & #GF \nChocolate Brownies $6\nAstonishingly chocolatey and delicious gluten-free brownies made with nutritious lentil flour\, served with coconut whipped cream and fresh strawberries.\n—– \nHumeira Mathew is a passionate cook who runs Rich Flavors of Asia\, a South Asian catering company and participates in many South Asian food events in Mississauga. Inspired by the delicious cooking of her grandmother and mother\, this love and sincerity of cooking has been passed down through the generations. She loves to experiment with different kinds of flavours and cuisines and tries to bring something new and fresh to the table each time. She believes in the power of balanced\, healthy and flavorful food to bring family\, friends and different cultures together and create harmony in society. That’s why for the past 20 years she’s cooked fresh food for her family everyday. For more information on her cooking and healthy lentil products visit: http://richfoodscompany.com \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-afghani-penda-by-humeira-mathew/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1708133949479981.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170504T180000 DTEND;TZID=America/Halifax:20170504T190000 DTSTAMP:20260502T083300 CREATED:20170501T040020Z LAST-MODIFIED:20170503T200007Z UID:39123-1493920800-1493924400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — May 4 DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[fish] Sayadieh صيادية\nFish and seafood is something of a rarity in Syrian cuisine\, but it does appear in the specialities of areas along the Mediterranean coast in the East. In this dish (roughly translated as “fisherman’s dish”)\, white fish (tilapia) is delicately seasoned with a blend of warm spices (baharat)\, and served atop long grain rice cooked in a flavourful\, rich brown caramelized onion and fish stock. It is garnished with fried almonds\, pine nuts and crispy fried onions\, and served with lemon & tahini sauce known as Taratour. \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (known as Nabulsi) topped with a crispy shredded pastry surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-may-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_418451468532725.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170502T180000 DTEND;TZID=America/Halifax:20170502T210000 DTSTAMP:20260502T083300 CREATED:20170411T002323Z LAST-MODIFIED:20170425T182307Z UID:38331-1493748000-1493758800@dev.thedepanneur.ca SUMMARY:TABLE TALK: Patrick Robinson DESCRIPTION:Not many people can claim to have a breadth of experience that ranges from starting a restaurant to running a print shop to being a partner in an ad agency to animating the world of social innovation\, but Patrick Robinson is one of them. \nCurrently in the Masters program in Strategic Foresight and Innovation at OCAD\, Patrick will be taking a look at the intersection of food & foresight — #Foodsight — a glimpse of the future of food in the sharing economy… (which sounds a lot like The Dep to me!) \nPatrick will be starting his exploration from the question: “How might we be useful\, be inclusive and\, share well to feed our appetite to make the world a better place?” and touch on topics such as: Land Sharing\, Idle Food Redistribution\, Meal Sharing\, Kitchen Space and Equipment Sharing\, Community Supported Food Production and Food Production in Public Spaces.\n \n\n \nOur Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater \nWhat will the future taste like? It’s hard to say\, but I’m going to prepare a meal based on a few important trends I see playing out in food. 1) The move towards more plant-based ingredients. It is now common knowledge that there are many ecological benefits to adopting a more plant-centric diets and eating lower on the food chain – it is much less resource-intensive and\, when grown well\, much more sustainable and even revitalizing for some ecosystems. The challenge is to discover ways to make these meals as delicious and satisfying (and carry equivalent symbolic/social/status value) as the meat-focused diet we have grown up with. This glorious grain\, bean and vegetable bowl is a spectacular assembly of flavours and textures — crispy garlic and sourdough croutons\, earthy kale and umami-packed mushrooms\, toothsome wheat berries and creamy pinto beans — one of those dishes that just happens to be vegan\, but does not call attention to the fact. 2) Exploring non-traditional\, environmentally-friendly protein sources. For those inclined\, the bowl can be garnished with a topping of crumbled C-Fu (aka TIP (Textured Insect Protein))\, an alternative meat protein made from crickets. High in nutrition\, low in cost and ecological footprint\, insects may play an important role in feeding the future. 3) The innovative use of science to improve cooking. I’ll be making a carrot and ginger soup\, but by using a bit of baking soda to adjust the pH\, and a pressure cooker to boost the cooking temperature\, it is possible to accelerate the Maillard (browning) reaction to create a soup with the sweet caramelized flavour of roasted carrots\, but the smooth\, delicate texture of boiled carrots. Science FTW! 4) Supporting local food systems & economies. I’ll make a side of crunchy coleslaw from local\, organic veggies from the Sorauren Farmer’s Market\, and for dessert we’ll have some delicious pie prepared by Leslie Lindsay in the wood oven of nearby Dufferin Grove Park. \n#vegan & #GF options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nPat is a serial-voluntarist\, a conference junkie and an addict of lifelong-learning. Pat co-founded Le Petit Dejeuner – just doors down from the first Starbucks in Toronto. \nAs a social-minded design thinker\, Pat plays an evolving role in communities working to elevate and activate a betterment agenda. To this end\, he is an active member of the: Registered Graphic Design Association\, Association of Professional Futurists\, the World Future Society and the Long Now Foundation. \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-patrick-robinson/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1969385696629244.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170501T183000 DTEND;TZID=America/Halifax:20170501T213000 DTSTAMP:20260502T083300 CREATED:20170418T024620Z LAST-MODIFIED:20170501T041719Z UID:38554-1493663400-1493674200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Knife Skills 101 by Christopher Showalter DESCRIPTION:This class is SOLD OUT\, but a 2nd night has been added on Tuesday\, May 9. \nThe foundation of good cooking is preparation\, and at the heart of prep is knowing how to use your knives. In this fun\, hands-on workshop\, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker\, easier and safer. \nChef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore\, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers\, you’ll practise your knife skills preparing a refreshing summer fruit salad \nThe workshop will include an overview of the main types of knives and their uses\, proper grip and handling\, and a rundown of the basics of knife safety\, storage\, maintenance and buying. From here you will dive into core knife skills: slicing\, chopping and basic vegetable cuts like batons\, matchsticks & julienne\, large & small dice\, and brunoise. You will cover specific techniques for working with tomatoes\, peppers\, onions\, garlic and fresh herbs\, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill.\n—– \n$50 +HST \n—–\nChristopher Showalter is a journeyman chef with over twenty years of experience. A family start in the hotel industry attracted Chris to the kitchen at a young age and he ventured to Toronto to attend George Brown and continue his apprenticeship. After college a ten year tour of some great restaurants like Rosewater Supper Club\, Jump\, Sassafraz and Greg Couillard’s Spice Room\, honed Chris’ skills and eventually sent him into ownership of Tramonto Pasta in Kincardine Ontario. After 8 awesome years of ownership Chris decided to leave the countryside and head back to Toronto to get back into city life and city kitchen action. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-knife-skills-101-by-christopher-showalter/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_929094030526580.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170429T193000 DTEND;TZID=America/Halifax:20170429T223000 DTSTAMP:20260502T083300 CREATED:20170403T223720Z LAST-MODIFIED:20170404T003101Z UID:38045-1493494200-1493505000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: First Bite by Genevieve Kang and Gerald Fantone DESCRIPTION:A chance meeting-turned-longtime friendship has been the starting point for an epic culinary adventure for Gerald Fantone and Genevieve Kang. Tapping into their diverse Asian heritages (Gerald is Filipino and Gen has Chinese/Portuguese roots) they are discovering\, inventing and mashing-up dishes inspired by the cuisines they ate growing up. Their creative and eclectic menu features traditional flavours and authentic ingredients in both classic and novel combinations that are delicious\, nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \n—–\nChicken Meatballs with Chinese Mushrooms + Consommé\nChicken with water chestnuts\, shiitake mushrooms\, black fungus\, and Asian greens\, served in a mineral-rich bone broth with ginger \nBanana Blossom Fresh Rolls\nCoconut sautéed chayote\, heirloom carrots\, and banana blossoms wrapped in rice paper and served with a sweet garlic tahini sauce \nFilipino Menudo served with Coconut Pandan Rice\nA colourful stew of boneless pork\, potatoes\, carrots\, bell peppers\, raisins\, and peas in a thick liver and tomato sauce \nSichuan Green Beans\nWok-fried green beans in coconut oil with ginger\, garlic\, tamari\, and fresh red chillies\, topped with salt-preserved shrimp and ground chicken \nGinataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)\nSticky rice dumplings slow cooked with jackfruit\, taro\, sweet potatoes\, and saba in velvety coconut cream topped with tapioca pearls and jackfruit dust \nJasmine Moringa Tea\nMoringa leaves and jasmine flowers steeped for a highly fragrant\, soothing\, and antioxidant-rich digestive aid\n—– \n$50 +HST \n—–\nGerald and Gen grew up in a culture of food\, and as kids\, reached into the fridge for snack fixings that included marinated fresh vegetables\, cured fish\, steamed rice buns\, and dragon fruit. It sparked a sublime interest in food and nutrition that became a lasting passion for both of them. \nGerald Fantone comes from a long line of avid home cooks and started gutting fish at age five. He is a contributing chef at the Social Palette food start-up and a job coach for Common Ground Co-op\, where he manages a café and catering service operated by individuals with special needs. His approach highlights classic Asian flavours and techniques fused with those he’s adopted from his travels abroad and cooking through Jamie Oliver and Martha Stewart cookbooks. \nGenevieve Kang is a holistic nutritionist and recipe developer\, who is passionate about bringing people together through mindful nourishment and empowering them to reconnect with their food through sustainable practices — a conscious whole foods lifestyle with simple\, delicious\, and nutrient-dense sustenance. She is also the Managing Nutritionist at Village Juicery’s uptown location\, where she educates clients everyday about holistic health and wellness\, as well as designs plant-based recipes for the company’s growing menu. \nWe pride ourselves on sharing a menu that is nutrient-dense and naturally #glutenfree\, #dairyfree\, and #nutfree. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-first-bite-by-genevieve-kang-and-gerald-fantone/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1670396123262667.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170428T180000 DTEND;TZID=America/Halifax:20170428T210000 DTSTAMP:20260502T083300 CREATED:20170418T024616Z LAST-MODIFIED:20170418T030012Z UID:38552-1493402400-1493413200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Jodhpuri Kabuli Pilaf by Sarla Kothari DESCRIPTION:Welcome Drink – Barley Water\nThis traditional beverage is considered to be an elixir for good health. It is prepared by slowly boiling whole barley grains and then blending them together to make a light\, refreshing but fortifying beverage; it is mildly sweetened with sugar and served chilled.\n$3 \nAppetizer – Nargisi Kofta\nDelicious vegetable fritters made with minced vegetables: potato\, onion\, beetroot\, peas\, ginger\, chickpea flour and lots of different flavorful spices are rolled into “kofta” balls and delicately fried. Served hot with mint & coriander chutney.\n$6 \nMain Course – Jodhpuri Kabuli Pilaf\nA colorful\, rich\, and exotic rice dish inspired by the national dish of Afghanistan\, but a vegetarian version with an Indian twist. A complex\, layered rice dish that blends spices and sweetness\, with many colours and textures. Sauteed vegetables (potato\, onion\, cauliflower and beetroot) and fruits (grapes\, orange\, pomegranate seeds) are layered with fragrant\, saffron-infused basmati rice and topped with crunchy croutons and served with a spiced vegetable gravy. Served with refreshing mild raita yogurt on the side.\n$12 \nDessert – Sandesh\nPopular dessert in the western parts of India (West Bengal)\, Sandesh is a delicate fresh milk cheese (paneer in whey) is sweetened with sugar & cardamom and topped with rose water\, saffron and nuts.\n$4 \n—–\nSarla Kothari is a homemaker and loves to cook for family and friends. Sarla has lived in different parts of India which has not only influenced her cooking style but also enriched her skill set by learning new cuisines and techniques. Sarla Kothari is also the co-founder of ‘Ankur Pathshaala’\, a free tuition/education center for underprivileged children in Jaipur\, India. Sarla is passionate about her work and strongly believes that anyone can contribute to make the world a little bit better every day! \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jodhpuri-kabuli-pilaf-by-sarla-kothari/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_697151310445948.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170427T180000 DTEND;TZID=America/Halifax:20170427T190000 DTSTAMP:20260502T083300 CREATED:20170424T152435Z LAST-MODIFIED:20170424T153448Z UID:38841-1493316000-1493319600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 27 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Tabbouleh تبولة‎‎\n \n \n \n \n \n Sfouf صفوف\n \n \n\n[beef ] Kibbeh Summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with a tangy\, dark red sumac-infused sauce with lots of onion (and sometimes eggplant and/or lamb as well\, dependig on the region and the season). Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh Summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also served with a tangy sumac sauce \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1356808321052355.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170424T183000 DTEND;TZID=America/Halifax:20170424T213000 DTSTAMP:20260502T083300 CREATED:20170403T223717Z LAST-MODIFIED:20170404T003253Z UID:38043-1493058600-1493069400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Spring Pickles with Christine Manning DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks)\, fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious homemade pickles (exact ingredients will depend on what’s available at the markets). As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class to take home. \n—– \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-spring-pickles-with-christine-manning-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_226284317847854.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170423T103000 DTEND;TZID=America/Toronto:20170423T143000 DTSTAMP:20260502T083300 CREATED:20170418T215341Z LAST-MODIFIED:20171113T015513Z UID:38664-1492943400-1492957800@dev.thedepanneur.ca SUMMARY:BRUNCH DESCRIPTION:*Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nand Sunday\, September 3 (Labour Day Long Weekend)\nGet fed by Chef Christopher Showalter and his merry band of Brunch Pirates\nEvery Sunday | 10:30 – 2:30 | Walk-In | Cash Only\n\n \n \n \n \n \n \n College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n \n \n \n \n \n College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n \n \n \n \n \n Manhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14\n \n \n \n \n \n Havelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg (GF) | 13 | add bacon bits +1.5\n \n \n \n \n \n Rusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13\n \n \n \n\n\nBENNIES\nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14 \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche + homefries | 15 \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke + Cosmo salad (GF) | 16 \nPLATES\nCollege | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12 \nRusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13 \nHavelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg  (GF) | 13 | add bacon bits +1.5 \nGladstone | Vegan bowl with mango quinoa & cosmo salads\, salt & pepper tofu (V\, GF) | 13 \nSALADS\nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing | 5 \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt | 6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice | 6 \nMango Quinoa | quinoa\, mango\, Asian pear\, bean sprouts\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing | 5 \nSIDES\nHome Fries | 3    •    Toast | 2    •    Mini cornbread muffins (GF) | 3 \nBacon | 4    •    Peameal | 5    •    Egg  | 3    •    Hollandaise | 3 \nTreats | Mini pancakes & French-toasted bread pudding with maple syrup\, compound butter and fruit preserve | 5 \nJuice | 3    •    Bottomless coffee or tea | 3 URL:https://dev.thedepanneur.ca/event/brunch/2017-04-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/benny_notag.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170422T193000 DTEND;TZID=America/Halifax:20170422T223000 DTSTAMP:20260502T083300 CREATED:20170403T223715Z LAST-MODIFIED:20170604T231831Z UID:38041-1492889400-1492900200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: 3 Sisters by Taylor Parker & Matthew Knight-Barton DESCRIPTION:Any exploration of a truly Canadian concept of terroir – the flavour of a place – needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine. \nA logical starting point would be the “3 Sisters”\, the three main agricultural crops of many First Nations in North America: winter squash\, maize (corn)\, and climbing beans. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nThis foundation will be expanded on with a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve. This early in the season it is up to the weather to determine exactly what things Mother Nature will share with us\, but one can hope for a range of earthy\, sweet\, smoky or pine accents to compliment the menu. \n—–\nCrostini with Smoked Salmon\, Herbed Cream Cheese \nCorn Bisque \nLobster & Squash Risotto \nArugula & Beet Salad\, Raspberry Vinaigrette. \nBraised Venison\, Roasted Garlic Mash with Fresh Green Beans \nWild Berry Sorbet\n—– \nThis menu is #GF\, #paleo & #wholefood -friendly \n—–\n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. \nMatthew Anthony Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-3-sisters-by-taylor-parker-matthew-knight-barton/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_406114676411280.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170421T180000 DTEND;TZID=America/Halifax:20170421T210000 DTSTAMP:20260502T083300 CREATED:20170410T215538Z LAST-MODIFIED:20170410T220719Z UID:38313-1492797600-1492808400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNNER: A World of Flavors by Ruchika Bhatia DESCRIPTION:What does Toronto taste like? It’s hard to say\, but If you took an passionate home cook with roots in New Dehli\, and had her prepare her own versions of classic French\, Mexican and American favourites\, you might get something close to the flavour of our vibrant and multicultural city. \nRuchika Bhatia has been cooking since she was 13 years old\, and by combining her family recipes with the diverse international influences of Toronto\, she creates a taste all her own. \n—–\nStuffed Mushroom Caps (v)\nJuicy mushrooms stuffed with minced mushroom\, garlic\, basil & thyme with a golden crust of melted parmesean (optional). $5 \nIndian Tacos\nThree classic Indian curries reimagined as tacos!\nChicken Korma Tacos – Tender chicken cooked in a mild\, thick yogurt sauce\nChana Masala Tacos (v) – Sauteed chickpeas cooked in a blend of spices in this special family recipe\nAloo Baigan Tacos (v) – Indian style stir-fry of potaote and eggplant with a tangy & flavorful onion and tomato gravy. \nMix & Match any 3 tacos\, served in green chili corn tortillas with fresh coriander\, pickled onions\, cool cucumber yogurt raita & a tangy carrot mango coleslaw. $15 \nMini Pineapple Upside-down Cakes\nCaramelized pineapple\, maraschino cherries and buttery poundcake with a dollop of coconut whipped cream makes for a memorable treat. $5 \n#vegetarian #vegan & #glutenfree options available \n—– \nRuchika Bhatia has had a zeal for cooking ever since she was a little kid\, inspired by a whole family of great cooks. With the recipes\, tips & secrets gleaned from each one of them growing up\, Ruchika combines those lessons into a taste that’s all her own. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-a-world-of-flavors-by-ruchika-bhatia/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_404776633254298.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170420T180000 DTEND;TZID=America/Halifax:20170420T190000 DTSTAMP:20260502T083300 CREATED:20170418T024613Z LAST-MODIFIED:20170418T033544Z UID:38550-1492711200-1492714800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 20 DESCRIPTION:[chicken] Fatteh Djaj فتتة جاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Suher J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas instead of chicken. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nJoz Al-Hind أقراص جوز الهند \nChewy coconut macaroon-like cookies with a hint of vanilla and lemon peel. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-20/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_111436942746937.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170417T183000 DTEND;TZID=America/Halifax:20170417T213000 DTSTAMP:20260502T083300 CREATED:20170403T223712Z LAST-MODIFIED:20170404T014759Z UID:38039-1492453800-1492464600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Peruvian Cuisine by Elias Salazar DESCRIPTION:Renowned for its remarkable diversity\, Peruvian gastronomy boasts distinctive fusions of Asian\, European\, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon\, fertile valleys of the Andes and vast coastlines of the Pacific. \nIn this fascinating hands-on workshop\, you’ll join talented Peruvian Chef Elias Salazar of Limón Peruvian Cuisine to learn some of the secrets of one of Peru’s most famous dishes\, its unique ceviche cured in “leche de tigre” (tiger’s milk)\, the vibrant citrus-based marinade that cures the seafood and is widely considered to be a healthy and potent tonic. \nCeviche Carretillero (Street style Ceviche)\nTiger shrimp\, cuzco corn\, purple yam puree\, red onion\, chulpes in garlic\, lemon\, and pepper leche de tigre \nThis is accompanied with cancha (a toasted Andean chulpe corn – imagine a completely addictive and exotic form of popcorn)\, along with some delicious samples of other unique Peruvian products. \nPeru is also the original home of the potato\, and hundreds of unique varieties continue to be cultivated there. Chef Elias will also share with you his sophisticated take on this Peruvian staple. \nPapas & Crema de Rocoto\nPurple & Yukon Gold potatoes\, aji rocoto (Peruvian chilli pepper) pepper crema\, dehydrated peruvian botija olive\, black volcanic salt\, shisho\n—– \n$50 +HST \n—–\nPeruvian native and classically trained chef Elias Salazar has gained notability for popularizing Peruvian cuisine in Toronto. His early introduction to food is deeply rooted and generational\, passed down from his grandmother then further developed professionally. Skilled in Raw\, Nikkei\, Chifa\, Criollo and Native styles\, chef Salazar is also a Pisco mixologist with a specialty in Pisco macerations. \n\n@limonmodernperuviankitchen\n\n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-peruvian-cuisine-by-elias-salazar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_288532411581376.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170415T193000 DTEND;TZID=America/Halifax:20170415T223000 DTSTAMP:20260502T083300 CREATED:20170314T000818Z LAST-MODIFIED:20170314T002722Z UID:35046-1492284600-1492295400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \n—–\nAppetizings – Selection of “Befores” including sunflower seed chopped liver\, chopped string beans\, sun dried tomato pesto\, with matzoh crackers. \nBorscht – Kootenays-style beet & cabbage soup \nTzimmis – a sweet and savoury root vegetable stew\nBrisket – roast young jackfruit and mushrooms in a savoury gravy\n+Peppery mashed turnips\n+Amaranth tabouli with parsley\, lemon and olive oil \nDessert – Coffee and hazelnut mousse with coconut-marshmallow creme\, red wine sorbet\, and chocolate-covered candied fruit.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-vegan-passover-seder-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/2017/03/facebook_event_1846904972194872.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170414T180000 DTEND;TZID=America/Halifax:20170414T210000 DTSTAMP:20260502T083300 CREATED:20170403T223710Z LAST-MODIFIED:20170404T001635Z UID:38037-1492192800-1492203600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Venezuelan Flavours by José Arato DESCRIPTION:José Arato of Pimenton\, is diving deep into his culinary roots with this celebration of classic Venezuelan comfort foods. \n—–\nSTARTERS\n3 Mini Arepitas with nata\nArepas are a Venezuelan staple – a thick cornmeal patty that’s crispy on the outside and soft in the center – served alongside many dishes or split and stuffed like a sandwich\, in this case with nata\, a creamy Spanish cheese.\n—or—\nBeet salad with arugula and goat cheese\nA classic combination that’s perfect for the start of Spring.\n$6 \nMAIN\nPabellon Criollo\nConsidered by many to be the Venezuelan national dish\, pabellon is a generous plate of white rice\, black beans & carne mechada – shredded beef cooked with tomatoes\, cloves\, cumin\, onions\, garlic and red wine. When served with tajadas – fried plantain slices – it’s known as “con barandas” (baranda is Spanish for guard rail) because the long plantain slices help keep the food from falling off from the plate!\n—or—\nVegetarian Pabellon\nA vegetarian version with plantain\, white rice\, black beans & a unique vegetarian mechada with green jackfruit.\n$14 \nEither pabellon can be served topped with a fried egg – known as “a caballo” (on horseback)\, where the egg is “riding” the dish\, cowboy-style.\n$2 \nDESSERT\nTorta Tres Leche\nA favourite across much of Latin America\, a rich white cake made with 3 kinds of milk: whipped cream\, condensed milk\, and dulce de leche (condensed milk caramel).\n$5 \nPRIX FIXE MENU:\nChoice of Starter + Main + Dessert $20 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and Moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-venezuelan-flavours-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_763297643842078.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170413T180000 DTEND;TZID=America/Halifax:20170413T190000 DTSTAMP:20260502T083300 CREATED:20170410T215535Z LAST-MODIFIED:20170410T220038Z UID:38311-1492106400-1492110000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 13 DESCRIPTION:[beef] Mahashi Bialllahma محاشي باللحمة\n-or-\n[vegetarian] Mahashi Nabatia محاشي نباتية\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of eggplants (batenjan)\, tomatoes (bandoura) and peppers (flefle)\, stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nMutabal Batenjan متبل باذنجان\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the eggplants when they are cored to make Mahashi is not thrown out\, but rather cooked up and combined with yogurts\, tahini\, garlic & lemon to transform it into a delicious meze dip similar to baba ganoush. Served with fresh pita. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_436972886636470.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170410T183000 DTEND;TZID=America/Halifax:20170410T213000 DTSTAMP:20260502T083300 CREATED:20170321T001018Z LAST-MODIFIED:20170321T003900Z UID:35320-1491849000-1491859800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Instant Pot by Carole Nelson Brown DESCRIPTION:The hottest new kitchen product of the last few years has to be the Instant Pot – an amazing Canadian electric pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. Popular food blogger\, photographer and stylist Carole Nelson Browne will show you just how versatile this amazing kitchen time-saver can be. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. Well\, today’s new generation of electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nMost people know that pressure cooking is great for pulses\, grains and dried beans\, but it’s the Instant Pot’s incredible versatillity that really makes it shine. Carole will walk you through a number of fast\, delicious and unexpected recipes that show off just how amazing pressure cooking can be. \nYou will learn how to cook an elegant Leek and Potato Soup (6 minutes!)\, creamy Mushroom Risotto (7 minutes!)\, and Spicy White Beans on Polenta Cakes. You’ll finish with a decadent NY-style Cheesecake with a butterscotch shortbread crumb crust (35 minutes)\, topped with a Rasberry Chambord Coulis. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot tips and tricks. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-instant-pot-by-carole-nelson-brown/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1215664768532765.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170409T100000 DTEND;TZID=America/Toronto:20170409T140000 DTSTAMP:20260502T083300 CREATED:20170406T162200Z LAST-MODIFIED:20170406T162200Z UID:38252-1491732000-1491746400@dev.thedepanneur.ca SUMMARY:BRUNCH ON PAUSE - Rebooting Sunday Apr. 23 DESCRIPTION:Chef Showalter will be revamping the Brunch menu to incorporate some great new items\, lower prices\, more choices\, and we will be relaunching on Sunday April 23.\n\nStay tuned for details! URL:https://dev.thedepanneur.ca/event/brunch-pause-rebooting-sunday-apr-23/2017-04-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/NEW-Benny-Collage.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170408T193000 DTEND;TZID=America/Halifax:20170408T223000 DTSTAMP:20260502T083300 CREATED:20170314T000814Z LAST-MODIFIED:20170314T002733Z UID:35044-1491679800-1491690600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Spring Fling II by Chef Michael Kirkwood DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the first hints of spring produce\, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nWhite asparagus wrapped in prosciutto and chive with poached quail egg\, lavender hollandaise\, garden emulsion \nTuna and green apple tartare with sea asparagus\, shrimp chips\, maple soya reduction \nBuckwheat noodles with edamame\, peas\, green beans\, sundried tomato\, sambal and sesame dressing \nTempura shrimp with spring vegetable Hodge Podge\, flowers\, saffron fennel consumé \nWagyu beef brisket with potato\, leek and wasabi hash\, fried enoki mushroom \nChocolate cardamom pot du crème\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nMicheal is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-spring-fling-ii-by-chef-michael-kirkwood/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1867978920116800.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170407T180000 DTEND;TZID=America/Halifax:20170407T210000 DTSTAMP:20260502T083300 CREATED:20170403T223707Z LAST-MODIFIED:20170404T000417Z UID:38035-1491588000-1491598800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Loaded Perogies by Meganne Boucher DESCRIPTION:Meganne Boucher of Perogies and Pies has returned to the Dep\, serving up two kinds of fully-loaded homemade perogies to satisfy all your cravings! \nSoup | Cream of tomato and roasted red pepper soup with heirloom tomatoes\, #glutenfree garlic croutons\, and micro kale.\n$5 \nSalad | Mixed green salad with sweet pickled veggies\, cabbage\, heirloom carrots\, hemp hearts\, glazed mushrooms\, and candied pecans in a mango and passion fruit vinaigrette.\n$8 \nPork Trifecta Perogies\nHomemade perogies stuffed with proscuitto\, pancetta\, chorizo\, and potato\, served with caramelized onions\, mushrooms and cajun sour cream.\n-or-\nVeggietastic Perogies\nHomemade perogies stuffed with cottage cheese\, chive\, and potato filling\, topped with with tomatoes\, cucumbers\, pea shoots and a roasted red pepper puree. #vegetarian\n$12 \nPeanut Butter Banana Fantasia\nBanana sponge cake layered with peanut butter mousse\, crunchy sponge toffee bits and caramel.\n$5 \n—–\nMeganne Boucher is the chef/pastry chef for Perogies and Pies\, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her perogies frozen wholesale at The Simple Craft Company in the Beaches.\nhttp://www.perogiesandpies.ca\nhttps://www.facebook.com/MegannesPerogiesPies\nhttps://www.instagram.com/pielovemegs/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-loaded-perogies-by-meganne-boucher/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_414763635560636.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170406T180000 DTEND;TZID=America/Halifax:20170406T190000 DTSTAMP:20260502T083300 CREATED:20170403T232910Z LAST-MODIFIED:20170405T225027Z UID:38049-1491501600-1491505200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — April 6 DESCRIPTION:Khyar Belaban خيار بلبن\n \n \n \n \n \n Fatayer al tofah فطاير تفاح \n \n \n\n[beef] Bulgur Bandoura برغل ببندورة \nBulgur\, whole wheat that has been parboiled\, dried and then cracked\, is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian] Bulgur Bandoura برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with onions and olive oil\, generously topped with with extra chickpeas\, and garnished with colourful tangy pickles. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nFatayer al tofah فطاير تفاح\nThese crescent-shaped cookies are a specialty of Ghada\, one of our talented cooks. She says they are originally from Turkey\, but are widely made in Syria where they are know under a number of different names. These attractive\, buttery cookies are stuffed with a delicious homemade apple jam; slits in the cookie reveal the filling. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n  \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-april-6/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1285828074838059.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170405T183000 DTEND;TZID=America/Toronto:20170405T210000 DTSTAMP:20260502T083300 CREATED:20170317T160518Z LAST-MODIFIED:20170317T203806Z UID:35259-1491417000-1491426000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to French Mother Sauces II by Chantal Vechambre DESCRIPTION:NEW! 2nd Night Added!\nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-french-mother-sauces-ii-chantal-vechambre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170404T180000 DTEND;TZID=America/Halifax:20170404T210000 DTSTAMP:20260502T083300 CREATED:20170314T000811Z LAST-MODIFIED:20170403T155634Z UID:35042-1491328800-1491339600@dev.thedepanneur.ca SUMMARY:TABLE TALK: Lisa Kates and Darcy Higgins DESCRIPTION:Lisa Kates\n \n \n \n \n \n Darcy Higgins\n \n \n\nThe Depanneur is honoured to have Lisa Kates and Darcy Higgins as our guests for April’s Table Talk\, speaking about Moss Park Market\, a pilot storage container grocery in a neighbourhood that has few accessible fresh food stores. This is a timely subject since many communities are losing their only grocery stores due to new developments and the economics of food. \nLisa Kates and Darcy Higgins are the founding partners of Building Roots\, a social venture that believes every neighbourhood needs places to grow\, cook\, share and buy healthy food. They work collaboratively to create gardens\, markets\, kitchens and community food hubs. They are known for their creative community initiatives and being averse to the word “no”. \nDarcy is also the Founder of Food Forward\, and has successfully changed policies improving food security in Canada while working to connect and build the food movement. Lisa is a long-time food entrepreneur who strongly supports local food growers and artisans\, and is the photographer for the Sorauren Farmers’ Market. \n  \n \nOur Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater; \nA colourful platter of 6 Ethiopian dishes: Keyseir Bedinich – Beets & potatoes with garlic & olive oil; Gommen Wat – Collard greens sauteed with red onion\, garlic & ginger; Yeatakilt Wat – Cabbage & carrots with turmeric & ginger; Yemisir – Spicy red lentils with caramelized onions & berbere -or- Minchet Abishe – Spicy ground beef with caramelized onions & berbere. Served with a lemony salad of romaine & tomatoes & fresh injera – a soft flatbread made from nutritious (and gluten-free) teff flour.\n#vegan & #GF options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur URL:https://dev.thedepanneur.ca/event/table-talk-lisa-kates-and-darcy-higgins/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/moss-park-market.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170403T183000 DTEND;TZID=America/Halifax:20170403T213000 DTSTAMP:20260502T083300 CREATED:20170306T164633Z LAST-MODIFIED:20190211T230119Z UID:34603-1491244200-1491255000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to French Mother Sauces by Chantal Vechambre DESCRIPTION:This class is SOLD OUT\, but a 2nd night has been added on Wed\, April. 5\nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-intro-to-french-mother-sauces-by-chantal-vechambre-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170402T193000 DTEND;TZID=America/Halifax:20170402T223000 DTSTAMP:20260502T083300 CREATED:20170306T164630Z LAST-MODIFIED:20170320T145635Z UID:34601-1491161400-1491172200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: An Authentic Polish Evening by Maria Rozynska DESCRIPTION:Poland\, with its cold Canadian-like climate\, has had centuries to perfect the art of delicious winter comfort food. The multi-talented Maria Rozynska taps into her Polish heritage to offer up a selection of traditional favourites. Join us for one evening only of authentic Polish food and culture\, with traditional Polish songs sung by Maria accompanied by Polish folk musician Ted Zdybal on accordion and of course vodka. You really don’t want to miss this! \n—–\nSledzie (Pickled Herring) – the traditional starter at a Polish holiday meal\, served with fresh light rye bread \nBorscht (Beetroot Soup) – flavourful\, slightly sweet beet and cabbage kvas broth served over “Uszka” (ear-shaped\, mushroom-filled dumplings) \nPlacki Po Wegiersku (Potato Pancakes with Goulash) – a hearty stew of slow-cooked beef\, pork and vegetables in a paprika-infused tomato sauce\, served over freshly made potato pancakes\, with a dollop of cool sour cream and a sprinkling of fresh parsley \nMizeria (Cucumber Salad) – served in a rich cream and fresh dill sauce \nNaleśniki z Serem (Crepes with Sweet Cheese Filling) – traditional Polish crepes served warm with a sweet ricotta cheese filling drizzled with fruit sauce and a dash of powdered sugar \nKompot – a non-alcoholic sweet beverage prepared from several kinds of dried fruit\n—– \n$50+HST \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club\nhttp://thedepanneur.ca/supper-club/ URL:https://dev.thedepanneur.ca/event/supper-club-smacznego-polish-dinner-by-maria-rozynska/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_668356396705070.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170402T100000 DTEND;TZID=America/New_York:20170402T150000 DTSTAMP:20260502T083300 CREATED:20170227T221733Z LAST-MODIFIED:20170328T015400Z UID:35570-1491127200-1491145200@dev.thedepanneur.ca SUMMARY:BENNY | The Sunday Brunch Pop-Up at The Depanneur DESCRIPTION:Meet benny\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea \nTo reserve\, purchase a ticket in advance online.\n1.5hr seatings every 45 minutes from 10am to 2:30pm.\nAlso open for walk-ins (cash only) \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30 all-in!\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \nBENNIES | $12 \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES | $6 \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS | $6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nJuice | $3     |     Bottomless coffee or tea | $3\n—– \nReserve online or Walk-In (cash only) URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-26-2-2017-04-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170331T180000 DTEND;TZID=America/Halifax:20170331T210000 DTSTAMP:20260502T083300 CREATED:20170320T233209Z LAST-MODIFIED:20170321T001612Z UID:35316-1490983200-1490994000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Cauliflower Buffalo Wings by Keisha Luke DESCRIPTION:Can “wing night” be good for you? The answer is YES! Join Culinary Nutritionist Keisha Luke for a fun night of a Buffalo wings and Guyanese comfort food with a #vegan & #glutenfree clean-eating twist. \n—–\nCauliflower Buffalo “Wings” $6\nThis is fun\, healthy take on traditional Buffalo wings. Enjoy a side of tender pieces of cauliflower\, dipped in a light batter of brown rice flour\, almond milk and a gracious amount of spices such as ground cumin\, paprika\, garlic and sea salt. Baked to the perfect combination of tender & crispy\, then tossed in a spicy and tangy buffalo sauce. Served with a cool\, creamy dill sauce. \nChanna Masala $9\nProtien-packed chickpeas in a classic Indian-by-way-of-Guyanana style\, simmered in a rich tomato coconut milk gravy full of aromatic spices like cinnamon\, cardamom\, clove\, cumin\, coriander\, nutmeg\, fenugreek\, pomegranate seeds\, ginger\, caraway\, mace\, musk melon and mint leaves; served with basmati rice. \nPine Tart $4\nA vegan twist on a traditional homemade Guyanese pastry filled with homemade pineapple jam\, spiced with cinnamon\, clove and a hint of vanilla.\n—– \n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nhttps://www.keishaluke.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cauliflower-buffalo-wings-by-keisha-luke/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_588693691327384.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170330T180000 DTEND;TZID=America/Halifax:20170330T190000 DTSTAMP:20260502T083300 CREATED:20170327T204123Z LAST-MODIFIED:20170327T204608Z UID:35533-1490896800-1490900400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — March 30 DESCRIPTION:[chicken] El Rgaga الرقاقه أو المكامير\nEl Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with onions caramelized in olive oil and chicken that has been poached in a spiced broth\, and then baked until golden and crispy on top. (The name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]  Harraq Esbaoo حراق اصبعو\nA very old and well-known dish in Syria\, the name translates “burning his finger”. The notion is that the dish is so delicious\, that diners can’t resist going for it before it cools\, so they burn their fingers. Lentils and fresh\, hand-cut pasta are cooked together with spices then mixed with onions\, coriander\, and a tamarind & pomegranate molasses dressing\, then garnished with crispy fried pita croutons\, caramelized onions\, fresh coriander and fresh pomegranate seeds. \nOk\, here’s my stab at Syrian humour:\nHow did the Syrian hipster burn his fingers?\n He ate his Harraq Esbaoo before it was cool.\n[#rimshot] \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \n“Bye Bye” Parfait باي باي\nThis specialty of Sweida is a variation of mahalabia\, a delicate milk pudding that is common sight at many family gatherings and baby showers. It features a base of crumbled butter cookies\, layered with an orange blossom scented custard\, more cookies\, and chocolate pudding and topped with a garnish of mixed nuts. It gets it’s nickname from the observation that the moment this popular dish arrives at the table\, then “Bye Bye”\, it’s gone! \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_654916121370851.jpg END:VEVENT END:VCALENDAR