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X-ORIGINAL-URL:https://dev.thedepanneur.ca
X-WR-CALDESC:Events for The Depanneur
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DTSTART:20130310T070000
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130323T193000
DTEND;TZID=America/Toronto:20130323T223000
DTSTAMP:20260509T170243
CREATED:20130220T230004Z
LAST-MODIFIED:20141119T153804Z
UID:657-1364067000-1364077800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Nowruz - Persian New Year by Shayma Saadat and Bahareh Hosseini
DESCRIPTION:This year\, March 20th will mark the beginning of Nowruz\, the celebration for Persian New Year. Nowruz\, a traditional festival of Spring\, means ‘new day’ in Persian and begins on the first day of the vernal equinox. Nowruz is all about new beginnings and rejuvenation after the cold Winter. \nJoin Shayma Saadat\, award-winning food writer and photographer and Bahareh Hosseini\, a Health and Wellness Specialist\, for a feast to celebrate Nowruz. With saffron\, almonds and pistachios taking centre stage in Shayma and Bahareh’s family heirloom dishes\, this will be a wonderful way to savour and experience Persian cookery. \n—–\nKashk e bademjoon o sangak e sabzi khordan\nPersian Eggplant Caviar served with traditional flatbread and fresh herbs* \nZereshk Polow\n‘Jeweled rice’ adorned with almonds and pistachios\, served with saffron-laced chicken and barberries** \nBaghlava Cake\nA family heirloom recipe made with almond flour and pistachios**\nServed with fragrant Cardamom Tea\n—– \n*This dish contains dairy\n ** This dish contains nuts \nShayma Saadat is a Pakistani-Afghan of Iranian ancestry. You can read more about her on her website\, The Spice Spoon. You can follow her on Twitter\, Pinterest and Instagram @SpiceSpoon. \nBahareh Hosseini is an engineer-turned wellness specialist (Shiatsu and Acupuncture) who believes in the power of food as medicine\, whilst drawing on her knowledge of Ayurveda and Traditional Chinese Medicine (TCM). You can follow Bahareh on Twitter @bshiatsu. \n$40 +HST \nThis event is SOLD OUT\nIf you would like to be added to a waiting list in the event of a last-minute cancellation\, please contact us.
URL:https://dev.thedepanneur.ca/event/supper-club-norwuz-persian-new-year-by-shayma-saadat-and-bahareh-hosseini/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_492993230757149.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130322T180000
DTEND;TZID=America/Toronto:20130322T200000
DTSTAMP:20260509T170243
CREATED:20130318T225236Z
LAST-MODIFIED:20141119T153804Z
UID:749-1363975200-1363982400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Fantastic Falafel by Gloria Gerson
DESCRIPTION:Most people are familiar with ordinary falafel\, the crispy fried chickpea balls popular throughout the Middle East. But only a lucky few to taste a real homemade falafel made from scratch\, with quality ingredients\, topped with pickles & beets and lots of love… For all of you\, the search for a truly great falafel sandwich is over! \nGloria’s homemade falafel feature her amazing homemade chickpea falafel balls\, homemade kabees (pickled turnips and beets)\, tahini\, chili sauce\, and a pickle on top! Served in a fresh pita bread\, with a side of roasted eggplant with youghurt & mint. $9\n(Veg’n-friendly & Gluten-free plate available) \nAdd a bowl of Lebanese-style lentil soup $3 \nGloria Gerson is from Malta\, an intersection point of thousands of years Mediterranean cultures and cuisines. Her Italian Panfortes were a big hit at The Dep’s Holiday markets the last two years running. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-fantastic-falafel-by-gloria-gerson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/Falafel_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130321T180000
DTEND;TZID=America/Toronto:20130321T200000
DTSTAMP:20260509T170243
CREATED:20130318T141520Z
LAST-MODIFIED:20141119T153804Z
UID:742-1363888800-1363896000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spicy South Indian Shrimp Curry & Basmati Pulao by Cassandra Brown
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College’s Culinary Management and Nutrition program. \nTonight’s dinner features the vibrant flavours of South India in a spicy shrimp curry over delicate and fragrant basmati rice\, cooled by a refreshing Mango Coconut Cream. $12 \nCassie Brown is currently a student in George Brown’s Culinary Management and Nutrition program and an apple connoisseur recreationally. She enjoys developing recipes and giving a new twist to old favourites.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-spicy-south-indian-shrimp-curry-basmati-pulao-by-cassandra-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_499828250076105.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130320T150000
DTEND;TZID=America/Toronto:20130320T180000
DTSTAMP:20260509T170243
CREATED:20130318T141518Z
LAST-MODIFIED:20141119T153804Z
UID:740-1363791600-1363802400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Gumbo Party! by Ginger Dean
DESCRIPTION:A dinner y’all don’t want to miss! Ginger goes South for this Louisiana-inspired dinner of spicy gumbo (meat & veg’n options)\, served over creamy grits with oven fried-okra\, fried green tomatoes\, and collard greens. $12\n(Veg’n-friendly & gluten free) \nPay What You Can after 7:30 \nFresh Pie! by Leslie Lindsay\, baked in the wood-fired oven. \nFresh City Farms CSA veggie box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-gumbo-party-by-ginger-dean/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_524729160902880.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130319T180000
DTEND;TZID=America/Toronto:20130319T200000
DTSTAMP:20260509T170243
CREATED:20130317T234216Z
LAST-MODIFIED:20141119T153804Z
UID:738-1363716000-1363723200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cookin' It Like a Boz - Cabbage Rolls by Ksenija Hotic
DESCRIPTION:A string of sold-out Bosnian Supper Clubs at the Dep and her spectacular debut at the last Toronto Underground Market\, marks Ksenija Hotic’s amazing cabbage rolls (sarme) as some of the best Bosnian food this side of the Eastern Europe. \nMade with beef and lamb home-smoked by her father and whole cabbages pickled by her mother\, these amazing slow-cooked cabbage rolls are the real deal. \n3 sarme with either homemade Bosnian bread (maslenica) or mashed potatoes & sour cream $12 \nAdd a side of mixed cured and smoked beef (basturma) and homemade smoked beef and lamb sausage (sujuk) $5 \nRed cabbage\, beet and beef stock borscht by Afoodgypsy\, $4 \nA side of organic baby greens with apple cider vinaigrette $3 \nLen will be back with his regularly-scheduled Tuesday night dinners next week. \nLearn more about our Drop-In Dinners\nhttp://staging.thedepanneur.ca/drop-in-dinners/
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cookin-it-like-a-boz-cabbage-rolls-by-ksenija-hotic/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_598002353562299.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130318T183000
DTEND;TZID=America/Toronto:20130318T213000
DTSTAMP:20260509T170243
CREATED:20130218T234904Z
LAST-MODIFIED:20141119T153804Z
UID:644-1363631400-1363642200@dev.thedepanneur.ca
SUMMARY:WORKSHOP:  Kimchi & Banchan with Jonna Pedersen
DESCRIPTION:In this intensive and very hands-on workshop\, you’ll learn the about banchan\, the unique and diverse delicacies of the Korean dinner table. Banchan are a diverse range of small\, savoury sides dishes served along with bap (rice)\, of which kimchi (fermented vegetables) is the most essential and well known. \nIn this workshop\, Jonna will be showing how to make three different kinds of kimchi including traditional spicy cabbage matkimchi\, white mild baekkimchi\, and crunchy cubed radish kimchi. \nYou’ll also learn how to make a handful of different banchan side dishes\, including: pajeon\, spring onion pancakes; candied lotus roots; japchae\, potato noodle chop suey; pickled onion and garlic; traditional bitter greens; and acorn jelly. \nBe prepared to get messy! You’ll be rewarded for your efforts with lots of food to take home\, and a hand-illustrated recipe book by Jonna Pedersen. \nJonna Pedersen spent 3 years in Korea teaching art and studying cooking. When she wasn’t learning at the apron-strings of her stoic ajumma (auntie) neighbours\, she was hiking up mountains to sample traditional Buddhist monastery cuisine. \n$40 +HST \nReserve Now by PayPal or Credit Card \n 
URL:https://dev.thedepanneur.ca/event/workshop-kimchi-banchan-with-jonna-pedersen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_220830718056111.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130317T100000
DTEND;TZID=America/Toronto:20130317T140000
DTSTAMP:20260509T170243
CREATED:20130315T131441Z
LAST-MODIFIED:20141119T153804Z
UID:736-1363514400-1363528800@dev.thedepanneur.ca
SUMMARY:St. Patrick's Day Brunch
DESCRIPTION:To help celebrate the expulsion of snakes from the Emerald Isle and the unique Irish contributions to the science of hangover remediation\, The Dep has put together a fantastic mashup of the Full Irish Breakfast and the Northern Irish Ulster Fry – think of it as peace in Ireland on a plate. \nVeggie Base layer:\n• 2 fried organic eggs\n• fried tomato\n• fried mushrooms\n• homemade baked beans\n• potato bread (aka potato fadge or boxty) & Irish soda bread from Elizabeth Mitchell of Britannia Bakes\n$10 \nFull Monty:\n+ bacon rashers\n+ Irish breakfast sausage\n+ black pudding\n$15 \nWe’ll have Irish Breakfast Tea on the go\, and traditional brown sauce for dippin’. \nThe inimitable Danielle M will be making make Guinness Cupcakes with Irish Whiskey Frosting! \nÉirinn go Brách!
URL:https://dev.thedepanneur.ca/event/st-patricks-day-brunch-2/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/ulster-fry.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130316T100000
DTEND;TZID=America/Toronto:20130316T140000
DTSTAMP:20260509T170243
CREATED:20130315T131116Z
LAST-MODIFIED:20141119T153804Z
UID:734-1363428000-1363442400@dev.thedepanneur.ca
SUMMARY:St. Patrick's Day Brunch
DESCRIPTION:To help celebrate the expulsion of snakes from the Emerald Isle and the unique Irish contributions to the science of hangover remediation\, The Dep has put together a fantastic mashup of the Full Irish Breakfast and the Northern Irish Ulster Fry – think of it as peace in Ireland on a plate. \nVeggie Base layer:\n• 2 fried organic eggs\n• fried tomato\n• fried mushrooms\n• homemade baked beans\n• potato bread (aka potato fadge or boxty) & Irish soda bread from Elizabeth Mitchell of Britannia Bakes\n$10 \nFull Monty:\n+ bacon rashers\n+ Irish breakfast sausage\n+ black pudding\n$15 \nWe’ll have Irish Breakfast Tea on the go\, and traditional brown sauce for dippin’. \nThe inimitable Danielle M will be making make Guinness Cupcakes with Irish Whiskey Frosting! \nÉirinn go Brách! \n[fbphotos id=561232543906988]
URL:https://dev.thedepanneur.ca/event/st-patricks-day-brunch/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/ulster-fry.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130315T180000
DTEND;TZID=America/Toronto:20130315T200000
DTSTAMP:20260509T170243
CREATED:20130311T011413Z
LAST-MODIFIED:20141119T153804Z
UID:719-1363370400-1363377600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tortas Ahogadas by Katie Krelove
DESCRIPTION:Translated as “drowned sandwiches”\, Tortas Ahogadas are a renowned streetfood staple unique to Guadalajara\, Mexico. The locals say the secret is in the durability of the bun\, the sweet marinated slow roasted pork shoulder\, and the mix of two sauces\, chili-spicy and tomato-savoury\, that do the drowning. Or maybe it’s in the toppings of lightly pickled onions\, refried beans\, avocado and lime. Who the hell knows\, but my mouth is watering just writing these words\, and you’ll find yourself craving more while still wiping the drippings from your chin. Don’t miss it\, a rare treat for Toronto! $10 \nHome-made Tortilla soup will also be available $4 \nKatie Krelove is an educator and naturalist at the Nature Centre in High Park as well as an aficionado of Mexican street food.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-tortas-ahogadas-by-katie-krelove/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/torta-ahogada_SM.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130314T180000
DTEND;TZID=America/Toronto:20130314T200000
DTSTAMP:20260509T170243
CREATED:20130304T155535Z
LAST-MODIFIED:20141119T153804Z
UID:711-1363284000-1363291200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Hambaagu (Japanese Hamburger Bowl) by Quinn Cruise
DESCRIPTION:Have you noticed that the Japanese have this knack for taking an American idea\, giving it an Asian spin\, and often improving it in the process? Hambaagu is a perfect example\, a uniquely Japanese take on the hamburger: a seasoned ground beef patty is pan-fried and topped with a sautée of mixed asian mushroom\, over sushi rice with a side of a fried egg and some Japanese pickles. $12 \nVegetarian version (mushrooms) also available. \nQuinn Cruise is the only deaf chef to graduate from the chefs program at George Brown College in 2012\, and has recently returned from Shanghai where she completed a 4-month internship.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-hambaagu-japanese-hamburger-bowl-by-quinn-cruise/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_338575156253972.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130313T180000
DTEND;TZID=America/Toronto:20130313T200000
DTSTAMP:20260509T170243
CREATED:20130311T021300Z
LAST-MODIFIED:20141119T153804Z
UID:724-1363197600-1363204800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Burrito Party! by Ginger Dean
DESCRIPTION:Ginger drops some burrito science on y’all with a crazy mashup of Mexican flavours. Sweet potato\, black beans\, herbed rice\, pork carnitas\, cilantro\, lime\, homemade salsas… expect it all at this tasty ‘wrap’ party! \nBurrito with served rice\, tortilla chips and salsa $12 \nPay What You Can after 7:30 \n(Veg’n-friendly & gluten free options) \nFresh pies by Leslie Lindsay\, baked in the wood-fired oven. \nFresh City Farms CSA veggie box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-burrito-party-by-ginger-dean/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_161750973981581.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130312T180000
DTEND;TZID=America/Toronto:20130312T200000
DTSTAMP:20260509T170243
CREATED:20130311T011410Z
LAST-MODIFIED:20141119T153804Z
UID:717-1363111200-1363118400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Porcini Mushroom Risotto with Herbed Mascarpone & Pancetta by Len Senater
DESCRIPTION:A little while back I came into possession of a windfall of fantastic Italian porcini mushrooms – my favourite for making risotto – so of course I’m gonna share them with all of you. \nArborio rice\, shallots\, white wine\, mushroom stock and a whole lotta stirring… Topped with a optional dollop of rich\, creamy herbed mascapone\, balsamic reducion & some organic baby arugula. $11 \nAdd crispy pancetta\, $3 \n(Veg’n-friendly & gluten-free) \nThere will also be great Afoodgypsy soup ($4)\, our house organic baby greens side salad ($3) and some tasty dessert treats.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-porcini-mushroom-risotto-with-herbed-mascarpone-pancetta-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/porcini-risotto.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130311T183000
DTEND;TZID=America/Toronto:20130311T213000
DTSTAMP:20260509T170243
CREATED:20130225T184539Z
LAST-MODIFIED:20141119T153804Z
UID:682-1363026600-1363037400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Finnish Sourdough Rye by Karri Ojanen
DESCRIPTION:Rye is not only healthy and has less gluten than wheat\, it also tastes great. The people of Finland have been baking rye bread for thousands of years – perhaps for as long as people have been using sourdough for leavening. \nToronto has a rich culinary culture\, but real Finnish sourdough is hard to find. That’s what inspired Finnish-born Karri Ojanen to start his own sourdough seed here a couple years ago\, and he’s been baking rich\, delicious rye since then. In this workshop he’ll tell you about the history of Finnish bread and sourdough culture\, show you how to successfully start your own seed\, and bake tasty bread with you. \n$40 +HST \nReserve Now by Credit Card or PayPal
URL:https://dev.thedepanneur.ca/event/workhop-finnish-sourdough-rye-by-karri-ojanen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_217364471742553.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130311T100000
DTEND;TZID=America/Toronto:20130315T150000
DTSTAMP:20260509T170243
CREATED:20130225T214743Z
LAST-MODIFIED:20141119T153804Z
UID:693-1362996000-1363359600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: March Break Cooking Camp for Tweens by Mary Hulbert
DESCRIPTION:Chef Mary Hulbert builds on her experience working with kids at The Stop Community Food Centre to offer a March Break Cooking Camp for Tweens at The Depanneur. \nThere will be 2 sessions available: morning (10am-12pm) or afternoon (1pm-3pm). In each session\, up to 8 kids (+/- Grades 6-8) will participate in a 2 hour\, hands-on cooking workshop with Chef Mary\, learning to make – and eat! – a different kind of food each day. Topics will explore Italian\, Mexican\, Asian and Middle Eastern cuisines\, as well as a class on vegetarian\, vegan and raw foods. \n$150 +HST for 5 classes \nMonday\, March 11 – Friday\, March 15 \nMorning Session (10am-12pm)\nAfternoon Session (1pm-3pm) \nWe have closed the registration for the March Break Cooking Camp. Thanks to everyone who signed up and we look forward to a great week in the kitchen. \n—– \nMary Hulbert is a culinary instructor\, private wellness retreat host\, recipe developer\, and kitchen wellness coach providing a wide range of culinary services throughout the greater Toronto area\, and seasonally in Muskoka. \nShe is a member of the Women’s Culinary Network\, and the Toronto Vegetarian Association. In her spare time\, she volunteers at The Stop Community Food Centre’s After School Program at Wychwood Barns where she helps teach cooking classes for elementary school children. \n 
URL:https://dev.thedepanneur.ca/event/workshop-march-break-cooking-camp-for-tweens-by-mary-hulbert/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_469108673153534.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130310T100000
DTEND;TZID=America/Toronto:20130310T140000
DTSTAMP:20260509T170243
CREATED:20130225T043055Z
LAST-MODIFIED:20141119T153804Z
UID:678-1362909600-1362924000@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pederson
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients.
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pederson-18/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130309T193000
DTEND;TZID=America/Toronto:20130309T223000
DTSTAMP:20260509T170243
CREATED:20130225T040401Z
LAST-MODIFIED:20141119T153803Z
UID:671-1362857400-1362868200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Squiggfeast - Traditional French... Twisted by Robin Squiggy Dutt
DESCRIPTION:Robin “Squiggy” Dutt is holding his first public Squiggfeast since returning from a year and half of cooking in La Belle Provence! For the theme of the night’s menu\, Squiggy will be looking to traditional french cuisine for inspiration\, but then of course\, putting his own delicious spin on things. \n—–\nTuna nicoise salad\n While there is ongoing debate about what truly belongs in a nicoise salad (should there be potato? egg? capers?)\, there are the uncontested elements that everyone knows and loves: olives\, tomatos\, anchovy\, garlic. Squigg will be taking his own spin on this salad\, not only furthering the debate of whether or not to include the controversial potato\, but also playing with textures. \nChicken Ballatine with duxelle\n A ballantine is when meat is deboned and stuffed with a filling. In this case the filling is duxelle\, which is a mixture of mushrooms. Here Squiggs will be taking you mushroom foraging deep into the forest with the elements of this dish. Served with roasted mushrooms\, smoked apples and roasted onion puree \nCroqueembouche\n A croqueembouche is an towering arrangement of cream filled profiteroles (cream puffs) and spun sugar. On this night\, the croqueembouche will be constructed in the theme of classic coffee and donuts.\n—– \nAfter 6-years in theatre production\, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown\, and after graduating\, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today\, we find him honing his craft back in Toronto\, in the kitchen of the Drake Hotel. When he’s not at work\, he is still in the kitchen\, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast. \n$40 +HST \nThis event is SOLD OUT! Congrats Squiggy!
URL:https://dev.thedepanneur.ca/event/squiggfeast-by-robin-squiggy-dutt/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_501073299957509.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130309T100000
DTEND;TZID=America/Toronto:20130309T140000
DTSTAMP:20260509T170243
CREATED:20130225T043001Z
LAST-MODIFIED:20141119T153803Z
UID:677-1362823200-1362837600@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pederson
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients.
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pederson-17/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130308T180000
DTEND;TZID=America/Toronto:20130308T200000
DTSTAMP:20260509T170243
CREATED:20130304T155529Z
LAST-MODIFIED:20141119T153803Z
UID:709-1362765600-1362772800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Socca Crêpes with Mushrooms by Emily Zimmerman
DESCRIPTION:Socca (also known as farinata or cecina) is a delicious savoury dish made from chickpea flour and olive oil that I first tried in Nice\, where it was baked in giant 1m-wide round trays and served alongside thin crust Margherita pizzas. It’s popular all along the Ligurian from Nice to Pisa – imagine something between a soft polenta and crispy crêpe. \nDep alum Emily Zimmerman will be making socca crêpes\, filled with mushrooms and creamy garlic-almond sauce\, served with a side of thin-sliced\, sauteed apples\, onions\, and rutabagas. $12 \n(Veg’n-friendly & gluten free) \nThere will also be homemade Afoodgypsy soup & our organic baby green salad.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-socca-crepes-with-mushrooms-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_119930754857015.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130307T180000
DTEND;TZID=America/Toronto:20130307T200000
DTSTAMP:20260509T170243
CREATED:20130304T155523Z
LAST-MODIFIED:20141119T153803Z
UID:707-1362679200-1362686400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chicken Fajitas with Black Pepper Tamari Almond Butter by Olivia Simpson
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College’s Culinary Management and Nutrition program. \nGrilled chicken breast marinated in black pepper tamari almond butter\, tossed with with sauteed bell peppers and onions and stuffed into a whole wheat flour tortilla and garnished with cilantro and lime and a tangy almond butter dressing. Served with homemade salsa and sour cream. $12 \nFeaturing gourmet Black Pepper Tamari Almond Butter created by George Brown Students Olivia Simpson\, Christie Silversides\, Isabel Woo\, and Helen Qie – $10 a jar \nFor dessert: black pepper- tamari chocolate cups with mango mint fruit salad. $4
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chicken-fajitas-with-black-pepper-tamari-almond-butter-by-olivia-simpson/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_214274245381283.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130306T180000
DTEND;TZID=America/Toronto:20130306T200000
DTSTAMP:20260509T170243
CREATED:20130304T155517Z
LAST-MODIFIED:20141119T153803Z
UID:705-1362592800-1362600000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bahn Mi by Ginger Dean
DESCRIPTION:Ginger brings her own creative twist to this classic Vietnamese sandwich. Fresh crusty French bread with sweet & tangy pickled carrots & daikon\, fresh cucumber & coriander\, and a choice of tasty pork or vegetarian fillings will be available\, as well as a gluten-free option. \nServed with a Thai-style coconut soup. $12 \nPay What You Can after 7:30pm \nFresh City Farms CSA Organic Veggie Box pickup 5-8pm
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bahn-mi-by-ginger-dean/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_128586087322221.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130305T180000
DTEND;TZID=America/Toronto:20130305T200000
DTSTAMP:20260509T170243
CREATED:20130304T155510Z
LAST-MODIFIED:20141119T153803Z
UID:703-1362506400-1362513600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cuban Roast Pork\, Plantains\, Black Beans & Rice by Len Senater
DESCRIPTION:While Cuba may not be able to boast of a great restaurant culture (yet)\, the food in people’s homes can be phenomenal. I have had the good fortune to have travelled to Cuba several times with Cuban friends\, and this diner is inspired by the wonderful meals I have shared with them and their families. \nThe Lechon Asado (roast pork) is marinated overnight in a Mojo Criollo made with sour Seville oranges (I’m working with an orange/lemon juice blend)\, organo\, garlic and cumin\, and then slow-roasted for several hours. Served with the classic accompaniment of Moros Y Cristianos (“Moors & Christians” aka black beans & rice)\, made with special pickled Aji peppers made by my friend’s Mom in Cuba and unavailable in Canada\, and sweet fried plantains. $12 \nIt ain’t veg’n-friendly\, but hey\, it’s gluten-free! \nSoup\, salad & a surprise dessert will also be available.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cuban-roast-pork-plantains-black-beans-rice-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/03/facebook_event_477712382292504.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130304T183000
DTEND;TZID=America/Toronto:20130304T213000
DTSTAMP:20260509T170243
CREATED:20130121T000035Z
LAST-MODIFIED:20141119T153803Z
UID:387-1362421800-1362432600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Raw Cuisine with Mary Hulbert
DESCRIPTION:Back by popular demand! Chef Mary Hulbert‘s sold-out workshop from October is here again\, giving you the true low-down on raw cuisine. This interactive demo-style workshop is a practical guide to incorporating more raw and living foods into your current routine. Learn the amazing health benefits\, and tips for starting a raw food diet including tools\, pantry staples\, and meal planning. \nWorkshop includes the following: \n– Sample tasting menu: vanilla-infused almond milk\, superfood energy smoothie\, raw zucchini pasta with lemon hemp pesto\, wild blueberry chia pudding.\n– Copies of recipes prepared in class \nAll recipes are vegan (no dairy or animal products)\, gluten-free\, and use only natural sweeteners. \nMary Hulbert is a vegan chef and culinary instructor who brings out the best in people and vegetables. \nAs a certified raw food chef (The Matthew Kenney Academy OKC) and culinary nutrition expert (The Meghan Telpner Culinary Academy\, Toronto)\, she leverages her kitchen wisdom to inspire conscious food choices and vibrant healthy living for her clients and her community. Mary is a member of the Women’s Culinary Network and volunteers at The Stop’s After School Program teaching cooking classes for children.\nTwitter: @maryhulbert \n  \nLIMITED TIME ONLY!\nSave $25 – Tickets available for $40 +HST\nAct fast!\nReserve Now by Credit Card or PayPal \n 
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-raw-cuisine-with-mary-hulbert/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/01/facebook_event_401779406577094.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130303T100000
DTEND;TZID=America/Toronto:20130303T140000
DTSTAMP:20260509T170243
CREATED:20130225T042602Z
LAST-MODIFIED:20141119T153803Z
UID:676-1362304800-1362319200@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pederson
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients.
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pederson-16/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130302T193000
DTEND;TZID=America/Toronto:20130302T223000
DTSTAMP:20260509T170243
CREATED:20130126T220007Z
LAST-MODIFIED:20141119T153803Z
UID:425-1362252600-1362263400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Titanic\, The Last Supper by Kendra Simmonds
DESCRIPTION:A Sampling of the last First Class Menu served on The Titanic. \nOn the night of April 14th 1912\, first class passengers of the Titanic sat down to enjoy an exquisite 10 course meal not knowing it would be their last. Passengers in second and third class also enjoyed rich meals though not nearly as elaborate. Luckily for us copies of each menu from the last night were recovered from the wreck in good condition. It is unknown exactly how all of the dishes were prepared and what precisely was in each one as tragically\, none of the great chefs aboard the ship lived to tell the tail. However food historians have used their knowledge of the time period and ingredients available on the ship to give us a pretty good idea of the dishes these passengers got to savour before their untimely end. Tonight\, I have condensed and modernized these extensive menus into five courses for you to enjoy. \nOysters A La Russe\n When the titanic embarked on its journey it was said to have carried 1221 quarts of fresh oysters\, for only the first class passengers to enjoy. ‘A La Russe’ refers to the vodka infused salsa it was served with. \nCream of Barley Soup\n This soup was one of the two options in the second course of the first class menu. It is reminiscent of beef barley soup but was partly purred (for elegance). Similar puréed rice soups were served in the two lower classes but were much simpler. \nFillet Minion Lilli \, Zucchini Farrci\, Creamed Carrots and Green Peas\n Fillet minion Lili is a lavish beef dish traditionally comprising of a tender fillet\, topped with foie grass and shaved black truffles. It was served atop Potatoes Anna (thinly sliced potatoes pan fried until crisp). I have modernized the dish by replacing the foie gras with a herbed hollandaise mouseline and the truffles with red wine braised mushrooms. Passengers in all classes were often served carrots and peas\, (traditional English vegetables) the way in which they were prepared did vary in simplicity. The zucchini farci is a slight variation of the vegetable marrow farci served in first class\, it is essentially a stuffed summer squash\,(vegetable marrow is a kind of squash similar to the zucchini). Those in second and third class would have been served a much simpler roast beef dinner with boiled potatoes. \nChilled Asparagus vinaigrette\nwith roasted peppers and a champagne-saffron vinaigrette.\n Imported saffron would have been a luxury for only the wealthy to enjoy\, and the champagne vinaigrette is no less then lux. This would have been the eighth of ten courses nested between roast squab with watercress and Foie gras pâté with celery. \nPlum Pudding with Waldorf Custard\n Plum pudding is a very traditional English dessert and was featured on both the second and third class menus. I have stayed true to the original recipe by using beef suet as the fat\, this adds an airiness not provided by butter or shortening. Served in first class was Pudding Waldorf\, the exact nature of this dish remains a mystery as the recipe was lost in the sinking. Some will argue it was a custard style pudding some will say it was a steamed cake style. Most agree that it probably contained the ingredients found in Waldorf salad (walnuts\, apples\, and raisins)\, this is my spin on a lost recipe. \nChef: Kendra Simmonds of Salt & Sparkles\nThough I started cooking at a very young age my first experience in a professional kitchen was at age 16 on a student exchange to France. Here I was fortunate enough to live and work with a true French Chef\, who taught me all the basics of a French kitchen. In high school I began my apprenticeship at a local fine dining restaurant\, I attended culinary school at both Humber and George Brown colleges\, graduating this past summer. My interest in historical cooking began when I worked in the kitchen at the Campbell House Museum. Here I worked with many great chefs and historians that taught me about all kinds of modern and historical food. This is where I held my first Sous Chef and eventually Chef position\, writing daily menus\, serving lunch\, and catering all kinds of events. After this I took a step back and wanted to complete my apprenticeship training. I was then able to gain a position as an apprentice at Jamie Kennedy kitchens. There I learned so many things about all aspects of the professional kitchen and wonderful world of food. Since leaving there I have been growing my own catering company\, Salt & Sparkles\, and continue to work on achieving my red seal. \n$40 +HST \nThis event is SOLD OUT\nPlease contact us if you’d like to be put on a waiting list in the event of a ticket becoming available.
URL:https://dev.thedepanneur.ca/event/supper-club-titanic-the-last-supper-by-kendra-simmonds/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/01/facebook_event_253970651401705.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130302T100000
DTEND;TZID=America/Toronto:20130302T140000
DTSTAMP:20260509T170243
CREATED:20130225T042457Z
LAST-MODIFIED:20141119T153803Z
UID:675-1362218400-1362232800@dev.thedepanneur.ca
SUMMARY:BRUNCH by Jonna Pederson
DESCRIPTION:Every Saturday & Sunday from 10am-2pm\, Jonna Pederson hosts brunch at The Depanneur\, with a focus on local & organic ingredients.
URL:https://dev.thedepanneur.ca/event/brunch-by-jonna-pederson-15/
LOCATION:Ontario
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2011/10/IMG_2704.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130301T180000
DTEND;TZID=America/Toronto:20130301T200000
DTSTAMP:20260509T170243
CREATED:20130225T040359Z
LAST-MODIFIED:20141119T153803Z
UID:669-1362160800-1362168000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sweet Potato & Ricotta Gnocchi with Figs & Pancetta by Mike Pace
DESCRIPTION:Pillowy soft and succulent hand made gnocchi\, served with a rich\, cheesey and lightly spiced buttermilk Mornay sauce. Topped with figs and delicious pancetta crisps (optional). $12 \nMike’s passionate about food\, art\, music\, and all the beautiful things that make life worth living. Currently a student at OCADU studying illustration\,Mike’s been a cook in many fine and less-than-fine dining establishments since starting at Mary Brown’s Chicken when he was 15.\nhttp://mikepaceart.ca/
URL:https://dev.thedepanneur.ca/event/sweet-potato-ricotta-gnocchi-with-figs-pancetta-by-mike-pace/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_432218060199517.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130228T180000
DTEND;TZID=America/Toronto:20130228T200000
DTSTAMP:20260509T170243
CREATED:20130225T040358Z
LAST-MODIFIED:20141119T153803Z
UID:667-1362074400-1362081600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Moroccan Vegetable Tagine with Kefte Kebabs & Herbed Couscous by Khadija Atcha
DESCRIPTION:Thursday night is Student Night at The Dep featuring the best in student talent from George Brown College’s Culinary Management and Nutrition program. \nEscape the cold weather with this Moroccan tagine of chickpeas\, carrots and zucchinis spiced with homemade harissa and served over light and fluffy herbed couscous. $11 \nAdd kefte kebabs (spiced ground beef kebabs) $3 \nKhadija Atcha is currently a student at George Brown College studying Culinary Management-Nutrition. She loves cooking and baking with her favourite ingredient\, chocolate.
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-moroccan-vegetable-tagine-with-kefte-kebabs-herbed-couscous-by-khadija-atcha/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_130053890506144.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130227T180000
DTEND;TZID=America/Toronto:20130227T200000
DTSTAMP:20260509T170243
CREATED:20130219T045351Z
LAST-MODIFIED:20141119T153803Z
UID:653-1361988000-1361995200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Sushi Party with Ginger & Yvonne Dean
DESCRIPTION:A mix of fun\, sushi-inspired treats.\nMixed plate of 6 pcs. $12 \n(Veg’n-friendly & gluten-free) \nPay What You Can after 7:30
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sushi-party-with-ginger-yvonne-dean/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_448841321854603.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130226T180000
DTEND;TZID=America/Toronto:20130226T200000
DTSTAMP:20260509T170243
CREATED:20130225T040356Z
LAST-MODIFIED:20141119T153803Z
UID:665-1361901600-1361908800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Chilaquiles by Len Senater
DESCRIPTION:The ultimate Mexican comfort food! Crispy organic corn tortilla chips lightly cooked in a flavourful tomato-chili broth\, topped with refried black beans\, Cotija cheese\, crema\, avocado\, radish\, cilantro\, onion and a fried organic egg. $11\nAdd crumbled spicy Mexican Chorizo sausage $3 \n(veg’n friendly & gluten-free)
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chilaquiles-by-len-senater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/02/facebook_event_294692597323709.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20130225T183000
DTEND;TZID=America/Toronto:20130225T213000
DTSTAMP:20260509T170243
CREATED:20130126T220005Z
LAST-MODIFIED:20141119T153803Z
UID:423-1361817000-1361827800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Downton Abbey-Inspired High* Tea by Carol Mark
DESCRIPTION:The popularity of Downton Abbey has re-ignited interest in the tradition of the English High Tea. Certified tea sommelier Carol Mark will lead this workshop exploring the history of tea (including Toronto’s interesting tea history)\, food pairing\, different types including teabags to whole leaf and the proper way to brew the perfect cup. The class will look at the process of tasting and evaluating tea\, tea cupping and and service. To give the evening a bit of Downton Abbey class\, Carol will be using her vintage Limoges porcelain tea service. \n(* This is actually an Afternoon (Low) Tea\, but I didn’t want people to think it was actually in the afternoon. What’s the difference between High Tea and Afternoon Tea? Check out this informative infographic. -Len) \nTea will include:\n– Tea sandwiches: cucumber\, egg & cress\, curry chicken\n– Selection of scones: currant\, rose\, lemon & cranberry\, served with devon cream\n– Lemon curd\n– Chocolate florentines\n– Gingerbread\n– Shortbread\n– Victorian sponge\n– The best chocolate cupcakes ever (not traditional\, but I love chocolate) \nRecipes will be provided\, as well as additional ones from the Yorkshire Dale area (where Downton Abbey is set). Participants will also get a selection of Carol’s exclusive teas to take home. \nCarol Mark is a certified tea sommelier who loves tea\, baking\, cooking and chocolate. Carol has curated elaborate high teas\, including a Masters Class given by noted tea expert Jane Pettrigrew and Dilhan Fernando from Dilmah Tea (one of the top ten tea producers in the world)\, which raised funds for 4000 mammograms for rural women in Sri Lanka. Carol also sources and blends rare teas\, and is excitedly expecting a new shipment from several century-old tea trees in northern China along the old tea trading route. Follow Carol on Twitter @teantaste \n$40 +HST \nThis event is SOLD OUT\nPlease contact us if you would like to be put on a waiting list in the event of a last-minute cancellation.
URL:https://dev.thedepanneur.ca/event/workshop-downton-abbey-inspired-high-tea-by-carol-mark/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2013/01/facebook_event_434006193338130.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR