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DTSTART;TZID=America/Toronto:20240929T100000
DTEND;TZID=America/Toronto:20240929T160000
DTSTAMP:20260425T151510
CREATED:20240729T152914Z
LAST-MODIFIED:20240729T183950Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nOne of The Depanneur’s most popular workshops!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia\, fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n—– \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-5/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240928T183000
DTEND;TZID=America/Toronto:20240928T210000
DTSTAMP:20260425T151510
CREATED:20240816T210248Z
LAST-MODIFIED:20240928T194212Z
UID:139233-1727548200-1727557200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, it reminds us that by eating together\, we are connected.  \nThe September instalment of Chef Taylor Parker’s Indigenous Food Lab\, his monthly residency at The Depanneur alongside Chef Matthew Knight-Barton\, will be a celebration of early harvest of native Ontario ingredients like elderberry and sumac. Falling on the eve of National Day for Truth and Reconciliation\, makes its especially timely and trenchant. \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever before\, Canada needs to embrace and celebrate its indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nIt is an honour and privilege to offer a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is their laboratory to explore and experiment a Canadian concept of terroir – the flavour of a place — to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal showcases a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240924T183000
DTEND;TZID=America/Toronto:20240924T210000
DTSTAMP:20260425T151510
CREATED:20240829T180152Z
LAST-MODIFIED:20240830T162346Z
UID:139393-1727202600-1727211600@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Fermented Hot Sauce by Rebekka Hutton
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nNaturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. This process\, known as Lacto-fermentation\, naturally preserves the ingredients and provides the familiar sour taste in sauerkraut\, yogurt\, and sour pickles. No heat or vinegar is used\, the resulting ferment is teeming with healthy probiotic flora\, and the vitamins and digestive enzymes are retained. \nIn this hands-on workshop Rebbeka Hutton of Alchemy Pickle Company will cover all of your pickle and fermentation questions while you prepare your own custom hot sauce for you to ferment at home. We will taste plenty of homemade samples to find your inspiration\, including the classic Alchemy hot sauce\, a smoked paprika hot sauce\, and a super special batch of the original hot sauce Rebekka made at the end of 2021 for the recipe that was included in The Depanneur cookbook. \nExpect to take home at least two hot sauce variations of flavours you create yourself! Seasonal\, local organic produce\, and jars will be provided. We will be sourcing most of the ingredients from the farmers market a few days before the workshop\, so it’s hard to know what will be available\, but in the very least we will have a few kinds of fruits\, several types of hot and sweet peppers\, fresh and dried herbs and spices\, and fresh garlic. Feel free to bring along any special ingredients or jars you’d like to use. \nCheck out Rebekka Hutton’s recipe from The Depanneur Cookbook \n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing  |  Get your Tickets to Picklefest 2024 | OCT 5 & 6 \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-fermented-hot-sauce-by-rebekka-hutton/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240922T120000
DTEND;TZID=America/Toronto:20240922T143000
DTSTAMP:20260425T151510
CREATED:20240531T151544Z
LAST-MODIFIED:20240729T153330Z
UID:138680-1727006400-1727015400@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: The Mighty Knish with Emily Zimmerman
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nEmily Zimmerman is an OG Depaneer\, with a long tenure as the Depanneur’s resident plant-based balabusta (home cook and homemaker supreme). Emily has been veganizing classic New York-style Ashkenazi dishes for years. Now she brings you the mighty knish — delicious\, flaky pastries with hearty\, savoury fillings. We’ll be making a pair of classic knishes – one with potato and caramelized onion filling\, one with sautéed mushrooms and buckwheat. \nWe’ll enjoy them with some fool-your-Bubbe tofu-based “egg” salad\, and some quick-pickled cucumber and onion. Participants will also take home a recipe zine with instructions for all of the above\, plus ideas for more knish fillings\, both old- and new-school.\n—– \n$79 +HST \n—–\nEmily Zimmerman is a chef\, community worker\, food justice activist\, and the lady behind Pear and Pepper\, cooking up deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. She comes from a large family of loudmouthed\, pinko-commie\, Brooklyn Jews\, who relocated to Toronto 50 years ago\, but still root for the Mets. \n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-the-mighty-knish-with-emily-zimmerman/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/knish-recipe-piled-on-plate-e1717168325161.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T183000
DTEND;TZID=America/Toronto:20240921T210000
DTSTAMP:20260425T151510
CREATED:20240816T202940Z
LAST-MODIFIED:20240919T145526Z
UID:139223-1726943400-1726952400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Sos Pwa by Marc Kusitor
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nChef Marc Kusitor has been interested in exploring the possibilities in the space between tradition and innovation in Afro-Caribbean cuisine since graduating from George Brown’s culinary program 10 years ago. He brings fine dining techniques to family recipes and food memories instilled by his Haitian mother and his Ghanian father — both of whom were great cooks. \nTonight’s meal considers the Canadian fall harvest through the lens of Haitian cuisine. Fresh\, local seasonal vegetables like squash\, tubers\, leeks\, and cabbage meet Haitian flavours and culture through a series of creative takes on traditional dishes\, all served family-style to evoke the conviviality and sharing that marks the generous\, social spirit at heart of the Haitian table. \nThis dinner features a specially curated Afro-Caribbean playlist and a fun & funky musical afterparty hosted by Trust The Process Press (DJs Ola Mazzuca and Rhandy Adolphe) showcasing a selection of their finest tropical records\, including cumbia\, kompa\, zouk\, rara\, gaita\, and more.\n—– \nSalade Joumou\nA nod to the flavours of Soup Joumou — a traditional dish served on New Year Day to celebrate celebrate the country’s liberation from French colonial rule in 1804 —  presented in a lighter form that highlights the fresh fall flavours. Butternut  and Kabocha squash\, arugula\, and celery\, highlighted with pickled turnip and spiced cashews lashed with a fragrant\, herbal “green goddess”-style dressing inspired by epis\, the traditional seasoning paste that is the backbone of many Haitian and Creole dishes. \nLegim Ak Sos Pwa (Beef –or– Vegan)\nLuscious braised beef short ribs (optional)\, are served with legim\, a vegetable stew that is a popular staple in Haiti; creamy eggplant\, chayote squash\, carrots\, cabbage and peppery watercress\, with creole flavour notes of citrus zest\, clove\, and paprika\, plus a touch of smoke and heat. It is paired with sos pwa\, a silky black bean sauce that is one of the most indelible of Haitian comfort foods\, diri blan (white rice)\, and Marc’s incredible homemade pikliz\, a bright and fiery side of pickled cabbage\, carrots and peppers. \nCafé & Chokola \nA delicious improvisation on the dark\, rich flavours of Haitian chocolate and coffee. \n—– \n$89 + HST\nBYOB; no corkage fee \n—– \nThrough his career Chef Marc Kusitor has worked in various kitchens around Ontario and America where he has picked up a wide range of influences\, experiences and techniques. Along with his Afro-Caribbean heritage and his formal culinary training from George Brown College\, these all come together to inform Marc’s entrepreneurial culinary project\, ChopTime Catering. @choptimecatering\n—–\nTrust The Process Press is an independent print matter project and DJ duo founded by Ola Mazzuca and Rhandy Adolphe. Journalists by trade\, they take pride in being thoughtful curators and selectors of global sounds that spark conversation and curiosity—sounds that foster connection and collaboration\, honour heritage\, while fueling movement.\n@trusttheprocesspress | @olasconola | @lupinore\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-sos-pwa-by-marc-kusitor/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/SOS-PWA-legumes-Marc.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240915T120000
DTEND;TZID=America/Toronto:20240915T143000
DTSTAMP:20260425T151510
CREATED:20240816T175305Z
LAST-MODIFIED:20240910T211922Z
UID:139213-1726401600-1726410600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. (Veg/Vegan option available on request). Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends!\n—– \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-eggless-pastas-of-southern-italy-with-chef-anthony-sestito-2/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240914T190000
DTEND;TZID=America/Toronto:20240914T220000
DTSTAMP:20260425T151510
CREATED:20240809T165027Z
LAST-MODIFIED:20240829T204505Z
UID:139165-1726340400-1726351200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Parisian Bistro by Dali Chehimi + Live Music by The Lounge Academy
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\n“…certainly one of the most delicious beef dishes concocted by man.”\nJulia Child\, on Boeuf Bourguignon \nFrench cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of classic French dishes that evoke the timeless sophistication of the Parisian bistro. \nAnd what better way to connect with the soul of Paris than through chanson\, the beautiful\, nostalgic songs of Edith Piaf and other icons of the cafés-concerts and cabarets of Montmartre. Tonight we have the special privilege of welcoming Corry Ouelette and her band\, The Lounge Academy\, to provide a quintessential Parisian soundtrack for the evening.\n—– \nSelection of French Hors D’Oeuvres\nSalmon tartare\, paté de campagne\, and creamy Brie served with toasted baguette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions; served with boiled new potatoes. (Vegetarian Mushroom Bourguignon available). \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nGateau Basque\nThis simple yet refined cake from the region along the Spanish frontier features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling; served with a strawberry coulis.\n—– \n$89 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. @dalichehimi\n—– \nCorry Ouellette is a versatile Toronto-based jazz musician\, and long-time Depanneer\, who sings and plays trumpet with Tak Arikushi on guitar and Rachel Melas on bass as The Lounge Academy\, as well as performing with The Sonny Balcones\, The Sandy Pockets\, ​The Julee Cruise Ships and others. @the_lounge_academy\n—– \n\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-parisienne-bistro-by-dali-chehimi-live-music-by-the-corry-oulette-trio/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/beef-bourguingon.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240908T120000
DTEND;TZID=America/Toronto:20240908T143000
DTSTAMP:20260425T151510
CREATED:20240729T155731Z
LAST-MODIFIED:20240831T152702Z
UID:139119-1725796800-1725805800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Kibbehs by Rahaf Alakabani
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nA popular dish throughout the Levant (Eastern Mediterranean)\, kibbeh comes in a vast array of shapes and flavours — in Syria\, Aleppo alone is said to have more than twenty different kinds. Best known are made from a bulgur dough combined with finely ground meat and spices\, carefully stuffed and formed into small football-shaped dumplings that are fried to a crisp\, dark auburn. \nMaking and stuffing kibbeh is a group activity just about every Syrian woman would have participated in at one time or another — virtually no major occasion occurs without the appearance of a platter (or mountain) of kibbeh at the table. Talented cook\, musician and co-founder of Newcomer Kitchen\, Rahaf Alakbani is no stranger to making kibbeh\, and she will be sharing her favourite recipes and techniques in this fun\, hands-on class. \nThis class will cover two different styles\, the traditional fried kibbeh lahmeh\, with a filling of spiced ground beef and nuts\, as well as a kibbeh bil sanieh (baked vegetarian kibbeh) with squash and pomegranate. Guests will enjoy them together with a tahini dipping sauce and a fresh and flavourful chopped salad.\n—– \n$79 +HST \n—–\nRahaf Alakabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-kibbehs-by-rahaf-alakabani/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/IMG_4037.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240907T183000
DTEND;TZID=America/Toronto:20240907T210000
DTSTAMP:20260425T151510
CREATED:20240729T152226Z
LAST-MODIFIED:20240731T151619Z
UID:139109-1725733800-1725742800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Journey to Kazakhstan with Zhanar Khamitova
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nKazakh cuisine has been shaped by the nomadic history of its people and the harsh conditions of the arid\, rocky steppes. Kazakhs developed a culinary traditions using preserved products that could be stored for long periods\, such as smoked\, dried\, and salted meats\, particularly horse and lamb\, as well as fermented milk products like kumis and various dried cheeses. Their cuisine also incorporated influences of neighbouring cultures\, such as the Uyghurs\, Dungans\, and Uzbeks. \nToday\, modern Kazakh cuisine is a vibrant mix of traditional nomadic dishes and contemporary recipes adapted to local tastes. Tonight Zhanar Khamitova shares a quintessential Kazakh family meal showcasing the ingredients\, traditions and spices of a cuisine seldom seen in Toronto’s food scene. \nKespe (Nomad Chicken Soup)\nA comforting noodle soup\, kespe is a family favourite believed to warm and cure colds\, aiding in recovery. A traditional nomadic dish (its name translates as “noodles” in Kazakh)\, it features handmade noodles steeped in a rich bone broth with onions and root vegetables\, spiced with black pepper and bay leaf. \nKazakh Plov (Fragrant Lamb Pilaf)\nPlov is a cherished Kazakh rice dish\, the local variant of pilafs popular throughout Central Asia. Succulent chunks of lamb\, along with onions\, carrots\, and aromatic spices like cumin\, coriander\, and paprika are cooked together with rice so that the fragrances permeate the whole dish. The addition of sweet dried fruits and toasted nuts adds additional layers of flavour and texture. \nMedley of Kazakh Sweets: Baursaki\, Chak Chak\, Zhent\, Irimshik (served with Kazakh Green Tea)\nTea culture holds a special place in Kazakh society\, and is usually accompanied by baursaks (fried dough)\, cheeses\, and a variety of sweet pastries. Zhanar has prepared a sampling platter of traditional confections! Baursaki are doughnut-like puffed pastries served with butter\, honey or jam (and perfect for dunking in tea); Chak Chak originally from Tatarstan\, are fried noodles are swathed in honey and studded with dried fruits and nuts\, often playfully shaped into cones\, domes or spheres; Zhent is another classic tea-pairing\, made from sweet\, ground millet combined with condensed milk\, powdered sugar and melted butter; Irimshik is an tender\, orange-hued dried sour cheese that can be made from sheep\, goat or cow’s milk. \n—– \n$79 +HST \n—–\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in the UAE\, before relocating to Toronto to be with her daughter\, Fatima. @zhanarbakes\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/supper-club-a-journey-to-kazakhstan-with-zhanar-khamitova/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/Ubbek-Plov-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240827T183000
DTEND;TZID=America/Toronto:20240827T210000
DTSTAMP:20260425T151510
CREATED:20240807T212048Z
LAST-MODIFIED:20240820T152208Z
UID:139158-1724783400-1724792400@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Classic Dill Pickles Two Ways by Heather Kilner
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \n  \nIn this fun\, hand-on class Heather Kilner will introduce you the art of making the perfect\, tangy & crunchy dill pickle! You’ll discover both the classic salt-brine fermentation method\, as well as quick and easy vinegar-based refrigerator pickles. Participants will get to customize their own jars of pickles\, and leave with recipes and the confidence to continue pickling at home. Perfect for beginners and pickle enthusiasts alike! \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-classic-dill-pickles-two-ways-by-heather-kilner/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/08/Dill_Pickle_009-5fc10393559d46fea32738228c2e3f20.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240824T183000
DTEND;TZID=America/Toronto:20240824T210000
DTSTAMP:20260425T151510
CREATED:20240729T150546Z
LAST-MODIFIED:20240729T151726Z
UID:139102-1724524200-1724533200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS + MEZCAL TASTING: Mexican Street Food with Erika Araujo
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nMexican street food goes way beyond tacos\, but we rarely see the other amazing delicacies featured on Canadian menus. In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast! \nAfter dinner\, Erika will take guests on a guided tour of Agua Santa Mezcal\, a premium artisanal mezcal from Santiago Matatlan\, considered “The World Capital of Mezcal”. Mezcal is traditional Mexican liquor distilled from the agave plant\, a rustic and smokier ancestor to tequila. Erika will talk about the history\, traditions and culture of mezcal along with an opportunity to taste and compare 2 different kinds.\n—– \n$79 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine with workshops\, pop-ups\, culinary events and TV appearances. Erika is also a brand Ambassador for ChocoSol chocolates and Agua Santa mezcal. @cheferikaaraujo
URL:https://dev.thedepanneur.ca/event/cooking-class-mezcal-tasting-mexican-street-food-with-erika-araujo/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/sopes.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240727T183000
DTEND;TZID=America/Toronto:20240727T210000
DTSTAMP:20260425T151510
CREATED:20240703T173809Z
LAST-MODIFIED:20240726T230327Z
UID:138973-1722105000-1722114000@dev.thedepanneur.ca
SUMMARY:FARMHOUSE DINNER: Summer Market Bounty by Len Senater
DESCRIPTION:This event takes place at Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, ON\nThe opportunity to cook fresh from the farmers’ market in an absolutely stunning natural setting for some of my favourite people in the world is about as close to a dream gig as one could ask for. \nI’ve known my dear friend Miriam Davidson for a very long time. She introduced me to black and white photography which altered the trajectory of my life. An accomplished artist and educator\, Miriam recently established Rice Lake Arts\, an arts-focused retreat centre on a gorgeous property on the outskirts of Peterborough\, ON. This summer she is hosting a range of great workshops ranging from stone carving\, to fibre arts\, to works on paper\, as well as some great summer concerts. \nOne of her visiting artists this summer is another old friend\, David Armstrong\, whom I’ve know almost as long — a talented artist\, educator and builder from Halifax\, and the imaginative force behind a new wilderness education centre in Cape Breton\, NS\, Ember Arts. David will be leading a nature-based paper making & bookbinding class July 27-29 at Rice lake Arts — there are still a few spots available if you would like to join. \nI’ve offered to go up for the weekend and cook for my chums\, and we’ve decided to make a few additional spots available at the table for anyone who would like to join us. The menu will be seasonal\, flexitarian/vegetarian-friendly and inspired by the mid-summer cornucopia of the Peterborough Farmer’s Market on Saturday morning. Join us for a lovely meal and beautiful sunset by the fire in the loveliest of settings. (And there is a beautiful and newly-restored barn & event space just in case we need to dine indoors). There are also lots of fun and affordable places in the area to stay if you want to make a weekend of it. \nCome\, have dinner with us. I’d love to see you at the table. — LEN\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nLen Senater is the founder and owner of The Depanneur; he loves to cook for friends. \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/farmhouse-dinner-summer-market-bounty-by-len-senater/
LOCATION:Rice Lake Arts\, 855 Second Line Road\, Bailieboro\, Ontario\, K0L 1B0\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/07/field.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240720T183000
DTEND;TZID=America/Toronto:20240720T210000
DTSTAMP:20260425T151510
CREATED:20240627T210226Z
LAST-MODIFIED:20240627T211601Z
UID:138922-1721500200-1721509200@dev.thedepanneur.ca
SUMMARY:INDIGENOUS FOOD LAB by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, egregious exception: the country we actually live in. Indigenous food is criminally underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. More than ever\, we need to embrace and celebrate our indigenous culinary heritage\, and I believe the long path towards reconciliation can and should start at the table. \nThe Depanneur is proud to launch the Indigenous Food Lab\, a new monthly residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. It is a laboratory to explore and experiment end experience a truly Canadian concept of terroir – the flavour of a place — a place to rediscover and redefine what Indigenous food means today. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table.\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-food-lab-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240711T183000
DTEND;TZID=America/Toronto:20240711T210000
DTSTAMP:20260425T151510
CREATED:20240627T200320Z
LAST-MODIFIED:20240628T001508Z
UID:138900-1720722600-1720731600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Feast from Iraq by Chef Abbas Wadi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nIraqi cuisine is one of the world’s most ancient\, dating at least back to the time of the Mesopotamians. Often overlooked and underrepresented in Toronto’s vast Middle Eastern dining scene\, it boasts a rich\, complex history of its own and a range of nuanced dishes. While there’s no shortage of street foods from the region to be found in our cornucopia of a city — kebabs\, falafel\, etc. — less well known and less frequently experienced outside of Iraqi culture are the domestic dishes enjoyed by friends and families at home. Tonight Chef Abbas Wadi takes a break from the kitchen of one of Toronto’s most prestigious steakhouses to introduce us to the home cooking he grew up with\, passed down lovingly in his family and now shared on our tables at The Depanneur.\n—– \nTemmen (Iraqi-Style Basmati Rice\, prepared 4 ways)\nIraqi cuisine is renowned for its rice\, prepared in myriad ways\, each with a distinct flavour. Far from a bland side dish\, specific preparations of rice are thoughtfully paired with particular dishes to complement and enhance their flavour. \nRed Rice with meat broth\, tomato paste\, and hot red pepper;\nYellow Rice with authentic saffron and orange peel;\nGreen Rice with dill and onions;\nBrown Rice with a blend of spices such as cinnamon\, cardamom\, anise\, coriander\, cumin\, and black pepper. \nThese exquisite rice dishes are enriched with a generous garnish of pistachios\, walnuts\, almonds and/or cashews\, along with dates\, raisins and/or barberries. \nMaraq Bamiaa (Okra Stew)\nA favourite dish during the summer when fresh young okra is available\, an ingredient deeply beloved in Iraqi culture. The small young okra pods are slowly cooked with beef tenderloin\, fresh tomato and a light blend of Iraqi spices\, along with tamarind\, lemon and a touch of sugar to give it a distinctive sweet-and-sour flavour. The delicacy of this dish — it disintegrates if reheated too often — means it rarely ever appears on restaurant menus. \nMaraq Kousa (Zucchini Stew)\nAnother popular summer dish\, this thick stew is fortified with chickpeas and features fresh zucchini — ideally the pale green\, variegated variety known in the West as marrow gourd — slowly cooked with tomato and a blend of turmeric and coriander seed which lends it its distinctive yellow colour and enticing aroma. \nBaghdadi Salad\nNo dinner table is complete with a a refreshing salad of some kind to cleanse the palate and balance the richness of the other dishes. This recipe\, typical of Baghdad\, Iraq’s cosmopolitan capital\, consists of cucumber\, tomatoes\, red onion\, tender chickpeas\, and fennel in a dressing of lemon\, pomegranate molasses\, apple cider vinegar\, and dried wild mint. \nHelawat Al Jaz (Carrot sweets)\nCarrot halwa amplifies the natural sweetness of fresh carrots\, cooked down to a thick consistency with sugar syrup infused with cinnamon\, saffron\, and anise. It is left cool and solidify before being cut into dainty cubes and garnished with pistachios.\n—– \n$79 + HST\nB.Y.O.B.; no corkage fees \n—–\nAbbas Wadi is originally from Baghdad\, Iraq\, arriving in Canada as a refugee in 2014. His journey in cooking began in Toronto\, driven by a passion for sharing the rich flavours of Middle Eastern cuisine\, particularly the ancient and diverse tastes of Iraqi food. Throughout his career\, Abbas worked in numerous Arabic and Western kitchens\, and currently works at BlueBlood Steakhouse inside Casa Loma.\n@chef_wadi14 @letseat_14 \n—–\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-a-feast-from-iraq-by-chef-abbas-wadi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/Okra.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240622T150000
DTEND;TZID=America/Toronto:20240622T180000
DTSTAMP:20260425T151510
CREATED:20240602T230034Z
LAST-MODIFIED:20240622T114122Z
UID:138714-1719068400-1719079200@dev.thedepanneur.ca
SUMMARY:The Losing Art of Plating: Drag Aesthetics\, Food Security & Harm Reduction with Mikiki
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThe inimitable Mikiki\, Canada’s sultriest #SlopQueen returns to The Depanneur for an immersive and interactive food experience unlike any other. Teetering tipsily between cooking class\, drag cabaret\, performance art\, academic lecture\, political protest\, and social justice activism\, Mikiki will lead participants through an exploration of the concepts of aesthetics\, the politics of gender representation\, food security and harm reduction as told through the lens of workshopping extravagantly plated junk food. It’s trash made fabulous\, food in drag. \nLike Julia Child on PCP \n—– \n$79 + HST\n(Sliding scale tickets available — 25%\, 50%\, 75%\, and 99% off — please contact Mikiki for details) \n—– \nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). @mkkultra\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/the-losing-art-of-plating-drag-aesthetics-food-security-harm-reduction-with-mikiki/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/mikiki-plating-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240621T183000
DTEND;TZID=America/Toronto:20240621T210000
DTSTAMP:20260425T151510
CREATED:20240602T230534Z
LAST-MODIFIED:20240617T150746Z
UID:138720-1718994600-1719003600@dev.thedepanneur.ca
SUMMARY:INDIGENOUS SUPPER CLUB: One Spoon by Taylor Parker and Matthew Anthony Knight-Barton
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nToronto is part of the Dish With One Spoon Covenant. In its very language\, The Dish With One Spoon reminds us that if we eat together\, we are connected; that we all share a responsibility for keeping the dish full\, and that those who would eat from this dish must share the spoon if it is to feed us all.  \nWe live in the largest city in Canada\, one of the most ethnically and culinarily diverse cities in the world. One can find almost any dish from almost any cuisine in the world\, with one glaring\, painful exception: the country we actually live in. Indigenous food is absurdly underrepresented in Toronto’s food scene\, without a single Indigenous-owned restaurant for people to patronize. If Canadians are to take reconciliation seriously\, I believe this conversation should start at the table. \nStarting on June 21 — National Indigenous Peoples Day — The Depanneur is proud to launch One Spoon\, a new monthly indigenous fine dining residency with Chefs Taylor Parker and Matthew Knight-Barton\, the duo behind The Dep’s acclaimed and subversive Canada Day Supper Clubs. To delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. It is an honour and privilege to create a space where these chefs can combine their talents to explore the possibilities of an elevated\, communal dining experience rooted in First Nations traditions. \n\nRead my profile of Chef Taylor from The Depanneur Cookbook\nTheir sophisticated tasting menus celebrate local and foraged ingredients\, and a deep connection to First Nations foodways\, to our land and our shared heritage. Each meal will showcase a range of wild ingredients harvested by Chef Taylor. Weather\, timing\, season\, and the caprice of Mother Nature will determine exactly what will be shared with us. Whatever comes to the table\, you can be assured that it will be crafted with remarkable skill and creativity of two veteran fine-dining chefs. \nBecause food in general\, and indigenous food in particular\, is inherently political\, this series will also reconnect with The Depanneur’s Pay It Forward program. Developed to support Dashmaawaan Benmaazinjin (They Feed The People) as part of the Dep+Bentway 2023 Communal Table dinner series\, Pay It Forward directed donations from dinner guests to provide fresh\, lovingly prepared food to the elderly and unhoused in Toronto’s Indigenous community. Additionally\, two tickets at every dinner will be gifted to members of Toronto’s indigenous community\, underscoring the literal and symbolic importance of a seat at the table. \nSpecial Guest: Cara-Lyn Morgan\nCara-Lyn Morgan is Canadian poet and artist. Her work explores cultural duality\, femininity\, the historical and present-day impact of Colonization\, and the complexities of truth and family. She will be reading from her recent collection\, “Building a Nest from the Bones of My People”\n—– \n$99 + HST \n—– \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario.\n@turok_parker | @for4ged.candleco \nMatthew Anthony Knight-Barton has been cooking and managing kitchens\, venues and events for nearly 20 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist.\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/indigenous-supper-club-one-spoon-by-taylor-parker-and-matthew-anthony-knight-barton/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/TAYLOR-PARKER_DEP-COOKBOOK_K-HOTIC-66-copy.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240616T140000
DTEND;TZID=America/Toronto:20240616T163000
DTSTAMP:20260425T151510
CREATED:20240603T204145Z
LAST-MODIFIED:20240616T141407Z
UID:138735-1718546400-1718555400@dev.thedepanneur.ca
SUMMARY:FATHER'S DAY COOKING CLASS: A New Thai for Dad with Brandon Lim
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nFather’s Day Special: Complementary Henderson craft beer (regular or non-alc)\, and 15% discount for any father-child pair who attend the class together. (Use promo code: “DAD2024” to get your discount off 2 or more tix). \nLove of food often runs in the family. Brandon Lim comes by his culinary chops honestly via his internationally acclaimed\, Iron Chef-winning mom\, Sasi Meechai\, and restaurateur father (of renowned Toronto Thai restaurant Mengrai Thai). Join Brandon for a fun\, hands-on Thai cooking experience where he shares a lifetime’s worth of great Thai food\, ingredients and cuisine\, and teaches you some of the spiciest\, most flavourful kitchen secrets and skills he’s gleaned working in the family business for over 15 years. \nFresh Salad Rolls\nLight\, colourful and delicious\, these rice paper rolls are stuffed with carrot\, cucumber\, mango\, tofu and Thai basil \nNam Jim Po Piah\nA classic Thai dipping sauce with nam pla (fish sauce)\, lime\, palm sugar\, chilis and garlic. \nGai Pad Kra Pao \nThai Basil Chicken is Thai street food favourite. Finely chopped chicken stir fried with garlic\, chilis\, shallots and Thai Basil\, served over steamed jasmine rice and topped with crispy fried egg. \nCoconut Sticky Rice with Mango\nOne of the most iconic Thai sweets\, so popular that there are many stalls and businesses in Thailand specializing in only this dish.\n—– \n$79 +HST \n—– \nBrandon Lim is a multi-talented individual whose interests span across programming Martial Arts films at the historic Revue Cinema (@blackbeltcinema)\, graphic and fashion design (@fatal_stasis)\, and music (YAMANTAKA // Sonic Titan / Scooter Jay)\, as well as a lifelong connection to Thai food through his family’s acclaimed Thai restaurant\, Mengrai Thai.\n—–\nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the Depanneur Cookbook\, featuring 100 recipes from 100 cooks (published by Simon & Schuster and in bookstores now!). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/fathers-day-cooking-class-new-thai-for-dad-with-brandon-lim/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/06/200702_Thai-Basil-Chicken_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240615T183000
DTEND;TZID=America/Toronto:20240615T210000
DTSTAMP:20260425T151510
CREATED:20240527T202207Z
LAST-MODIFIED:20240610T175111Z
UID:138640-1718476200-1718485200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Cher Tunisia with Dali Chehimi and Fatima Khlifi
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nTonight two Dep alumni and Depanneur Cookbook contributors\, Dali Chehimi and Fatima Khlifi\, join forces to celebrate their shared Tunisian heritage. The dishes they are preparing reflect the kind of food one would typically find at countless small stalls in the local souk or market\, flavours deeply woven into the life and memories of every Tunisian.\n—– \nKeftaji with Merguez\nKeftaji has long been a popular street food in Tunisia; a hint comes from the name\, which dervies from the Turkish köfteci\, meaning “seller of kofta”. It is a finely chopped salad of Mediterranean vegetables like zucchini\, eggplant and peppers\, sometimes with pumpkin or potato add\, all typically fried in olive oil but in Dali’s recipe everything is baked to keep it lighter. It is seasoned with harissa (Tunisian red chilli paste)\, olive oil\, lemon and garnished with olives and sometimes a fried egg. Tonight the keftaji is served with delicious merguez\, the traditional thin\, spicy lamb sausages found across North Africa\, and fresh pita. \nKosksi [Chicken or Vegetarian]\nCouscous\, called kosksi\, is the national dish of Tunisia. The centrepiece of family meal\, a giant mound of tender\, steamed couscous is prepared in the traditional Tunisian style\, having been basted with a rich tomato broth. It is served with braised chicken [halal] –or– pumpkin and potato [vegetarian]\, each simmered with slow-cooked carrots\, zucchini and chickpeas with Tunisian spices like cumin\, caraway\, and homemade harissa. \nMakrout\nMakrout (aka makroudh) is a classic cookie from the Maghreb\, usually filled with dates\, with a distinctive diamond shape from which it gets its name. The dough is made with a combination of semolina and flour\, which gives it a very specific texture and flavor. The final step involves soaking the makroudh in a sweet syrup scented with orange blossom water and garnishing with flaked almonds. \nWe’ll close with green tea with fresh mint — the quintessentially Tunisian way to end a meal or share a convivial moment. \nBYOB\n—– \n$79  ON SALE! $69 + HST \n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, a catering company specializing in North African fare. @casbah707 \nFatima Khlifi is a teacher and educational consultant who grew up in France before moving to Toronto\, where she started gathering with friends to share and enjoy Tunisian dishes that reminded her of home. Fatima also works closely with Thermomix\, showcasing this innovative culinary appliance by cooking international foods. @FatiCookInMix\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/supper-club-cher-tunisia-with-dali-chehimi-and-fatima-khlifi/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/chicken-kosksi-couscous.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240602T183000
DTEND;TZID=America/Toronto:20240602T203000
DTSTAMP:20260425T151510
CREATED:20240520T211015Z
LAST-MODIFIED:20240527T133753Z
UID:138617-1717353000-1717360200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Kazakh Dumplings (Manti) with Zhanar Khamitova
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nKazakhstan occupies the heart of Central Asia\, over a million square miles stretching from the Caspian Sea to Mongolia\, bordering China\, Russia and a handful of other nations. Home to nomadic tribes for centuries\, and an important part of Genghis Khan’s Mongol Empire\, traditional Kazakh food was simple and adapted to the nomadic lifestyle; horse meat prepared in different ways (as sausages or salted and dried)\, dried cheeses\, breads and kumis\, the national beverage made from fermented mare’s milk. Over the course of Kazakhstan’s modern history as part of the Soviet Union\, and later as an independent democratic nation\, it has absorbed many Russian\, Ukrainian\, German\, Korean\, Uighur\, Tatar and other influences to become a diverse\, multi-ethnic country. \nToday’s class by Zhanar Khamitova showcases Manti. Though they share a name with their small Turkish relatives\, these larger Central Asian dumplings are closer in spirit to Afghan mantu or Tibetan momos. Filled with meat and vegetables\, manti are a holiday staple with the whole families pitching in to roll the dough\, scoop the filling and fold the dumplings. Zhanar’s manti are filled with lamb\, onions\, butternut squash and seasoned with traditional spices such as cumin\, coriander\, and black pepper. We will prepare these together\, preparing the filling\, rolling the dough\, then stuffing\, shaping and steaming the mantis. There will  also be a vegetarian version with green lentils\, onions\, and butternut squash; both are served with 2 sauces: a white yogurt\, garlic and coriander sauce and a red tomato and bell pepper sauce. \n—– \n$79 +HST \n—–\nZhanar Khamitova has been cooking all her life\, feeding family\, friends\, and friends-of-friends. Originally from Astana\, the capital city of Kazakhstan\, she studied baking in the UAE\, before relocating to Toronto to be with her daughter\, Fatima. @zhanarbakes\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-kazakh-dumplings-manti-with-zhanar-khamitova/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/05/FATIMA-KHAMIT_KAZAKHSTAN_DEP-COOKBOOK_MARCH-2_KH-3-CROP.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240528T183000
DTEND;TZID=America/Toronto:20240528T203000
DTSTAMP:20260425T151510
CREATED:20240430T204504Z
LAST-MODIFIED:20240501T165936Z
UID:138555-1716921000-1716928200@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Spring Quick Pickles by Carole Nelson Brown
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nThis event takes place at Henderson Brewery\, 128a Sterling Rd.\nGet ready to pickle like a pro and level up your culinary repertoire with a vibrant palette of tangy flavours and crunchy textures. In this Quick Pickles class\, Carole Nelson Brown guides you through the world of fast & easy refrigerator pickles that can quickly transform simple ingredients into spectacular\, fresh & colourful garnishes that elevate any dish. In this fun\, hands-on workshop you’ll take a quick pickle tour around the world with fresh\, local Ontario Pickled Asparagus with Dill\, Mexican Pickled Red Onions\, and Korean Hot Pickled Daikon. Let’s get pickling!\n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nCarole Nelson Brown has a remarkable 40-year career as a professional makeup artist to the stars. Carole embraced a mid-life transformation that took her from enhancing faces to tantalizing taste buds. Her culinary journey led to recipe development\, enchanting chef pop-ups\, and sharing culinary wisdom through cooking classes. As a cannabis chef\, she explored new frontiers in the culinary world. She currently works in catering and as a private chef.\n@mamashack\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-spring-quick-pickles-by-carole-nelson-brown/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/04/Pickled-Veggies.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240512T140000
DTEND;TZID=America/Toronto:20240512T163000
DTSTAMP:20260425T151510
CREATED:20240430T200644Z
LAST-MODIFIED:20240430T204522Z
UID:138545-1715522400-1715531400@dev.thedepanneur.ca
SUMMARY:MOTHER'S DAY COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nWhat could be more fitting for the Dep’s first event in our new kitchen at CSI — our ‘birthday’ so to speak — than to host an event in celebration of Mother’s Day? For this special class\, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender\, warm braided brioche\, delicately sprinkles with dried rose petals. \nMother’s Day Special: Welcome cocktail (regular or non-alc) for any mother in attendance\, and 15% discount for any mother-child pair who attend the class together. (Use promo code: “MOM2024” to get your discount off 2 or more tix). \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/mothers-day-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240430T183000
DTEND;TZID=America/Toronto:20240430T203000
DTSTAMP:20260425T151510
CREATED:20240404T195118Z
LAST-MODIFIED:20240405T020139Z
UID:138016-1714501800-1714509000@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Syrian Makdous by Rahaf Alakbani
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nThis event takes place at Henderson Brewery\, 128a Sterling Rd.\nIn 2016\, when Newcomer Kitchen took root and grew out of The Depanneur\, one of the most exciting aspects was the sudden\, deep dive into the heart of traditional Syrian cuisine. Of the many delicious new things I was introduced to\, one of my absolute favourites discoveries was makdous; rich\, complex\, pickled mini eggplants stuffed with garlic\, spices and walnuts\, eaten as a mezze\, a side dish\, or used as an ingredient in other dishes — I had never encountered them before in restaurants or middle eastern shops. The ones I tried were homemade by Rahaf Alakbani\, the courageous young lady and talented cook who was leading the kitchen activities\, so I imagine they were likely better than anything I was going to find anyhow. \nThey were just unbelievably tasty\, and I always hoped we could find a way to share or teach how to make these unique\, spicy little flavour bombs\, but the traditional method involves an elaborate\, multi-day process of hollowing\, poaching\, squeezing\, drying\, stuffing and curing scores of tiny individual eggplants. But subsequent conversations with Rahaf led to a simplified recipe that works with regular eggplants which are much more readily available and affordable. Now we had an approach that combined convenience with authenticity\, allowing us to explore the art of making this traditional Syrian pickled dish much more quickly and easily\, in a way that was feasible for a hands-on workshop. \nUnder Rahaf’s expert guidance\, you’ll get to taste a variety of Syrian pickles\, and learn how to create your own batch of flavorful makdous to take home\, along with an unforgettable introduction to Syrian culture\, food and music.\n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—–\nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-syrian-makdous-by-rahaf-alakbani/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/04/traditional-stuffed-makdous-recipe-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240428T100000
DTEND;TZID=America/Toronto:20240428T170000
DTSTAMP:20260425T151510
CREATED:20240319T221754Z
LAST-MODIFIED:20240320T171714Z
UID:137803-1714298400-1714323600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-croissants-from-scratch-by-leo-baduria-3/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240425T183000
DTEND;TZID=America/Toronto:20240425T203000
DTSTAMP:20260425T151510
CREATED:20240329T174759Z
LAST-MODIFIED:20240329T174933Z
UID:137960-1714069800-1714077000@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_ \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-eggless-pastas-of-southern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/broccoli-rabe-and-sausage-pasta-10.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240421T100000
DTEND;TZID=America/Toronto:20240421T160000
DTSTAMP:20260425T151510
CREATED:20240319T221956Z
LAST-MODIFIED:20240329T154327Z
UID:137820-1713693600-1713715200@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-3/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240420T173000
DTEND;TZID=America/Toronto:20240420T230000
DTSTAMP:20260425T151510
CREATED:20240330T202418Z
LAST-MODIFIED:20240420T173434Z
UID:137971-1713634200-1713654000@dev.thedepanneur.ca
SUMMARY:HOMECOMING: A Depanneur Cookbook Dinner Party with Nantha Kumar
DESCRIPTION:This event takes place at Ursa\, 5589 Avenue du Parc\, Montreal\nThe official Montreal book launch of The Depanneur Cookbook.  \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFrom 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook (courtesy of Librairie Drawn & Quarterly)\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.)  \nAfter dinner\, from 9pm on\, the room is open to the public for anyone to hang out\, have a drink\, listen to tunes and generally enjoy a good old fashioned house party\, so invite your chums to come out! \n\n \nMontreal has always been an indelible part of The Depanneur’s DNA\, and more fundamentally\, who I am. This is evident from obvious things like the name to subtler details like the long-standing tradition of being a BYOB venue (a concept entirely foreign to Ontario) and the spontaneous\, unpretentious character of the place. I am absolutely delighted to return to the city that inspired it all and have a chance to celebrate with old friends in my old quartier. In addition to a fabulous meal by Nantha Kumar\, this extra special event will feature live musical performance by Malachi Vale and DJ sets by Andy Williams. \n\nEnjoying a plate of curried iguana with Nantha at the night market in Sungai Petani\, Penang\, Malaysia \nBack in the day (c. 1994)\, Nantha Kumar slinging noodles out of back of Elsa’s might have been the first pop-up restaurant I ever encountered\, along with my first introduction to Malaysian food. Since then I have had more than my fair share of pop-ups\, and in 2023 had the good fortune to eat my way across Malaysia. The trip including meeting up with Nantha in Sungai Petani\, north of Georgetown in Penang\, to meet his mom and siblings\, and pop out to the local night market to share a plate of curried iguana. A few weeks later I found myself working the dish pit at his brother’s Sarawakian Kolo Mee noodle restaurant in Joho Bahru north of Singapore over the Chinese New Year long weekend. He quipped\, “Now everyone thinks we must have a really fancy restaurant because we have a white dishwasher!”. \n\nAmuse bouche\nSingapore-style chilli crab \nAppetizer\nFaux Bird’s Nest Soup (vegetarian) \nThali\nChicken or veggie rendang\, turmeric coconut rice\, dhal\, veggies and papadum\nGreen mango/papaya salad \nDessert\nBlack sticky rice pudding with coconut milk and Asian fruits \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar pop-ups\, cooking in people’s homes\, serving up street food\, and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/homecoming-a-depanneur-cookbook-dinner-party-with-nantha-kumar/
LOCATION:Ursa\, 5589 Avenue du Parc\, Montreal\, Quebec\, H2V 4S8\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240418T183000
DTEND;TZID=America/Toronto:20240418T210000
DTSTAMP:20260425T151510
CREATED:20240405T001311Z
LAST-MODIFIED:20240405T020840Z
UID:138024-1713465000-1713474000@dev.thedepanneur.ca
SUMMARY:DIY Colombian Ajiaco with Natalia "Cookie" Martinez
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare a number of Colombian dishes and then sit down to share the meal you have made. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for a special pop-up event while is briefly visiting Toronto from her new home in Germany. \nCeviche De Camarones \nCeviche is popular dish in many parts of Latin America and one can find variations in pretty much every country with a coastline. This shrimp ceviche is popular in the Pacific and Atlantic regions of Colombia\, made with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips. \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \n$79 + HST \n—– \nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. Even though now lives and cooks professionally in Germany\, you can still taste some of her tasty legacy recipes at Colombian Street Food on Dupont St.\n@cookiemartinezcooks | cookiemartinez.com\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/diy-colombian-ajiaco-with-natalia-cookie-martinez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240411T183000
DTEND;TZID=America/Toronto:20240411T200000
DTSTAMP:20260425T151510
CREATED:20240319T220155Z
LAST-MODIFIED:20240320T173217Z
UID:137778-1712860200-1712865600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple\, yet significant shapes and styles of pasta made with minimal tools\, focusing on classic handmade pasta shapes such as fettuccine\, pappardelle\, farfalle\, garganelli\, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Tagliatelle al Funghi\, a delicious creamy mushroom and parmesan dish. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_ \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240327T183000
DTEND;TZID=America/Toronto:20240327T210000
DTSTAMP:20260425T151510
CREATED:20240304T163047Z
LAST-MODIFIED:20240326T213310Z
UID:137461-1711564200-1711573200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Cuisine Connections with Newcomer Kitchen
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis dinner will the inaugural event of the Solutions Salon\, an exciting new collaboration between the Centre for Social Innovation and The Depanneur. This new private dining room is being co-created to host purposeful gatherings that unlock the power of food to foster connection. \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \n \n\n  \nIn early 2016\, thousands of Syrian refugees found safe haven in Canada\, but were mired in the long\, slow resettlement process\, with hundreds of families stuck in hotels for week or months at a stretch\, with no access to kitchens\, no way to prepare their own food. In a small gesture of hospitality\, The Depanneur — together with Cara Benjamin-Pace\, Rahaf Alakbani and Esmaeel Aboufakher — invited a few of the newcomer women to use its kitchen to prepare and share a meal. The prospect of a field trip and a familiar\, home-cooked meal offered a welcome break from the tedium of the hotels. This small act\, initiated by a few volunteers using donated ingredients\, quickly blossomed into a joyful and delicious weekly gathering. To sustain the initiative\, the group began to prepare extra meals to sell to offset costs. The revenue paid for the ingredients and the kitchen space\, and the surplus was divided up among the cooks. \nWithin a matter of months\, the Newcomer Kitchen project had grown to include over 50 Syrian families and a large team of volunteers. Each week a group would prepare 50 meals to be sold online for pickup & delivery. Public and media enthusiasm was overwhelming; meals sold out in a matter of hours; local\, national and international news outlets covered the story\, and social media lit up with thousands of shares\, likes\, and tweets. What became clear was that the potential of this model went far beyond one tiny storefront. In less than a year\, Newcomer Kitchen had put more than $30\,000 directly into the hands of over 50 families while providing meaningful work and a unique opportunity for engagement and integration. Over the course of the next three years\, this innovative pilot program would work with more than 80 Syrian families and put more than $150\,000 into their pockets. \nToday Newcomer Kitchen is a thriving nonprofit organization working with cohorts of entrepreneurial women from all over the world\, that continues to create social and economic opportunities through food. (The Depanneur is no longer directly involved\, but still revels in their success.) This lovely dinner celebrates this vital chapter in The Dep’s history\, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada’s new citizens. \nThis will be the inaugural event of the Solutions Salon\, a new collaborative venture between The Depanneur and the Centre for Social Innovation. We hope to create a space devoted to purposeful gatherings that seek to unlock the power of food to create deep connections and foster important conversations. In a poignant twist\, it is located just down the hall from Newcomer Kitchen’s offices. What began with a humble invitation into The Dep’s kitchen\, now comes full circle tonight as we are invited to become a neighbour in their new home. \n\nA selection of appetizers will be provided during the 5:30-6:30 reception by the latest cohort of Newcomer Kitchen cooks — Cuisine Connections — showcasing the cuisines of Pakistan\, Sudan\, Morocco\, Nigeria and the Philippines. \nDinner Menu \nNigerian Jollof\nThis is one of the most quintessential dishes in the West Africa repertoire\, with many countries embroiled in a perennial “Jollof War” around who gets to claim this flavourful roasted red pepper and tomato rice pilaf as their national dish — perhaps the only war where every side is a winner. Originating in the 14th C. Jolof Empire in the Senegambian region of West Africa\, over the centuries this dish spread across Africa\, and crossed the Atlantic with the African Diaspora to become the foundation of American rice dishes like Jambalaya and Hoppin’ John. \nserved with \nMoroccan Chicken (Halal/GF)\nChicken marinated with preserved lemons and blend of Moroccan spices\, roasted and served with a silky onion and olive sauce. \n–or– \nMoin Moin (Vegan/GF)\nMoin moin is a very traditional West African dish\, a gently spiced savoury brown bean pudding steamed in banana leaves which lends it a unique flavour. \nand \nMoroccan Beet Salad\nColourful marinated beets\, dressed with parsley and cilantro in an olive oil and lemon dressing \nNigerian Coleslaw\nFinely chopped red and green cabbage mixed with carrots mixed in a cool\, creamy dressing. \nMoroccan Orange cake\nA rich\, flourless cake made from almond flour\, fresh eggs and fragrant oranges. \nNigerian Banana Cake\nSimilar to a classic upside-down cake or tarte Tatin\, this luscious dessert features a decadent topping of caramelized bananas. \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nThe Centre for Social Innovation is comprised of a group of dynamic co-working spaces animated by a vibrant community. CSI catalyzes\, inspires and supports people to create\, develop\, adopt and integrate new and renewed concepts and practices that put people and planet first. We envision a world where our systems – economy\, government\, culture and communities – serve to create a healthy\, just\, resilient & regenerative society full of meaning\, equity & happiness. @csitoronto\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-cuisine-connections-with-newcomer-kitchen/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240326T183000
DTEND;TZID=America/Toronto:20240326T210000
DTSTAMP:20260425T151510
CREATED:20240212T170703Z
LAST-MODIFIED:20240212T171027Z
UID:136906-1711477800-1711486800@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Kombucha by Rebekka Hutton
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nKombucha is a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast — becomes tangy\, lightly sparkling\, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings\, sugar levels\, and carbonation of this exceptionally healthy beverage. As a bonus\, you save money and can drink more kombucha! \nIn this hands-on class\, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues\, selecting tea and flavourings\, SCOBY care\, bottling\, and carbonation\, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample\, along with a light snack. Participants will leave with enough starter\, organic sugar\, and a choice of organic tea to brew 2-4 litres at home. \nFor those keen to jump into kombucha brewing\, Rebekka can optionally provide the following items on request: \n\nlarger brewing jars: 2L ($5) or 4L ($10)\na healthy SCOBY ($20\, but not required)\na copy of The Big Book of Kombucha by Hannah Crum ($30)\nadditional organic tea in bulk (BYO container\, price TBD).\n\nIf you would like any of these items\, please contact us by March 18th so Rebekka can bring those for you.\n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-kombucha-by-rebekka-hutton/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/302153932_505214334938572_6552234514438603477_n.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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END:VCALENDAR