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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180628T180000
DTEND;TZID=America/Toronto:20180628T210000
DTSTAMP:20260502T044910
CREATED:20180611T213631Z
LAST-MODIFIED:20180622T212709Z
UID:55906-1530208800-1530219600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: From the Streets of Kathmandu by Manish Paudel
DESCRIPTION:Toronto a multicultural city need no introduction to foods from South Asia but authentic Nepali cuisine can be harder to find city. Manish Paudel is keen to introduce the city to the diverse dishes made by the many different ethnic groups found in Nepal\, starting with some of the most popular street food from the capital of Kathmandu. \nChana Chatpat (V\,GF) $6\nChana Chatpat is a colourful\, crunchy\, spicy anytime salad-snack hybrid can found for sale on pretty much every street corner\, in small newspaper-wrapped bundles\, every cook making it slightly differently. Manish’s recipe includes mung bean sprouts\, Bengal gram sprouts\, potato\, Asian pear\, pomegranate\, shallots\, Himalayan salt\, lime\, diced daikon\, fried sewai (vermicelli)\, and puffed rice\, in a homemade spicy mustard dressing\, served in a green cabbage cup. \nBuffalo Momo $6 (4pcs)\nEvery country has its dumplings\, and Nepal is no exception\, with small momo shops to be found all over the city. Similar to the momos of neighbouring Tibet\, these have their own distinctive flavour and hot sauce. It is illegal to slaughter cows in Nepal\, so beef dishes are not common\, but water buffalo is widely used. These momos are made with grass-fed Ontario water buffalo\, flavored with shallots\, ginger & scallion\, served with a sesame\, tomato & ancho sauce. \nGundruk-Masyura Bhat (V) $14\nGundruk is a popular ingredient enjoyed throughout Nepal. Leafy vegetables\, like mustard greens\, are fermented\, which gives them a tangy flavour and boosts their nutritional value\, then dried\, which preserves them so they can be enjoyed all year. Masyura is another characteristic Nepali foodstuff\, typically made up of black lentils (Maas) and taro leaves\, which are combined and then sun-dried for several days. Both of these special ingredients\, along with soy beans\, feature in this flavourful vegetarian stew\, which is served with rice\, a simple lentil dal\, pickles & a side of greens. \nDal Bhat Masu $14\nLentils (dal) and rice (bhat) are the staples of Nepali cuisine\, often served with a side of meat (masu) curry\, like this homestyle organic chicken curry. This also comes with a side of pickles and greens. \nGojia $6\nA favourite Nepali sweet\, this small empanada-shaped goodie is stuffed with dried coconut\, cashews & almonds\, with a light sugar coating and a garnish of pistachios. \nPrix Fixe Menu $24\nStarter + Main + Dessert\n—– \nManish Paudel is a classically-trained food entrepreneur who has travelled extensively and lived in Nepal\, India\, Australia\, Prague and USA. A committed foodie with love for street food from around the world\, Manish recently moved to Toronto to raise a family.\n—– \nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-from-the-streets-of-kathmandu-by-manish-paudel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Momo.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180630T193000
DTEND;TZID=America/Toronto:20180630T220000
DTSTAMP:20260502T044910
CREATED:20180528T192116Z
LAST-MODIFIED:20180630T222843Z
UID:55281-1530387000-1530396000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Our Home & Native Land - A First Nations Canada Day by Taylor Parker & Matthew Knight-Barton
DESCRIPTION:Canada Day means many things to many people — a long weekend\, fireworks\, waving flags — but all too rarely does it reflect upon our intimate relationship to the land that sustains us and the people who first inhabited it. \nFor this elegant 4-course tasting menu\, Chefs Taylor Parker & Matthew Knight-Barton have teamed up to create a meal inspired by First Nations foodways\, that celebrates local ingredients and their deep connection to our land and shared heritage. \n—–\nVenison Carpaccio \nwith elderberry gastrique\, shaved beet and asparagus \n3 Sisters Salad \nash-cured lyed corn\, pickled and roasted squash\, beans and mixed seasonal greens with VQA vinaigrette \nWild Boar Stuffed Tomato \natop smoked mushroom and wild rice risotto \nApple Tartlet \nwith VQA crème anglaise and low-bush wild blueberries\n—– \n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Currently working on returning our heritage crops back to tables with a handful of farmers in Montreal. \nMatthew Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-our-home-native-land-a-first-nations-canada-day-by-taylor-parker-matthew-knight-barton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/venison-carpacio.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180701T183000
DTEND;TZID=America/Toronto:20180701T210000
DTSTAMP:20260502T044910
CREATED:20180528T201347Z
LAST-MODIFIED:20180604T221701Z
UID:55295-1530469800-1530478800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Preserving Strawberries & Rhubarb by Camilla Wynne
DESCRIPTION:Join master preserver Camilla Wynne of Preservation Society for this fun\, hands-on workshop\, where you’ll learn how to transform Ontario strawberries\, one of the highlights of summer\, into a delicious strawberry lemonade jam\, as well as a canned in syrup with rhubarb\, a secret weapon pantry staple that will transform pancakes\, ice cream\, yogurt or pound cake. \nThe class covers all the basics of canning jams and fruits in syrup\, from selecting your produce to proper sterilization to the use of pectin\, and sampling some different styles and flavours. You will leave with a jar of each preserve\, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook\, Preservation Society Home Preserves\, will be available for sale. \nIn this fun\, hands-on workshop\, participants will learn how to: \n• safely prepare pectin-free jams that taste like fruit\n• safely prepare delicious (and low- or no-sugar) fruits in syrup\n• modify the sugar or sweeteners in any recipe\n• eliminate steps from the traditional canning process\n• create recipes for jams according to your tastes\, whims & imagination \n—– \n$60 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-preserving-strawberries-rhubarb-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Strawberry-Rhubarb-e1527538819169.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180702T100000
DTEND;TZID=America/Toronto:20180702T160000
DTSTAMP:20260502T044910
CREATED:20180525T193643Z
LAST-MODIFIED:20180604T204154Z
UID:55205-1530525600-1530547200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Canada Day Syrian Brunch with Newcomer Kitchen
DESCRIPTION:What better way to celebrate Canada Day Holiday Monday than with immersive\, all-day cooking workshop with Newcomer Kitchen on the delights of Syrian brunch? \nIn late 2016\, The Depanneur & Butler’s Pantry teamed up with the fabulous cooks from Newcomer Kitchen to host Canada’s first Syrian Brunch Pop-Up\, a sold-out event that reached as far as the pages of SAVEUR Magazine. \nSince then\, many people have expressed interest in learning some of these fabulous recipes\, so for this holiday Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of the most popular dishes\, as well as some new ones. The class will cover a number of delicious and traditional Syrian recipes\, and will include a light meze lunch and food to take home. \n— Morning —\nPrepare the dough for the saj bread\, and set it aside to rise. \nJazmaz — a stellar dish of eggs cooked in a delicious tomato sauce and garnished with awarma (optional) — a unique preparation of small cubes of salted halal beef confit — the Syrian answer to bacon bits! \nFoul mokhala — broad beans are a popular breakfast dish throughout the Levant. This delightful dish of sautéed broad beans with garlic and coriander is extra special when made with fresh young beans\, but is also easily made with readily-available frozen beans. \n— Lunch —\nA fabulous brunch spread of the fresh Jazmaz and Foul will be served along with some labneh\, pitta bread and a selection of Middle Eastern jams\, juice and coffee or tea. \n— Afternoon —\nYou’ll learn how to make 2 exquisite mezze dips\, as well as a chance to roll out and bake traditional Syrian flatbread on the domed saj oven. \nMuhammara — a rich\, complex and slightly spicy dip of roasted red peppers\, tomato\, walnuts\, pomegranate molasses and Aleppo pepper. \nM’tabbal Kousa — a light\, refreshing alternative to the more common baba ganoush\, made with zucchini in a light yogurt and tahini dressing with garlic and fresh herbs. \nThe day will wrap up with an afternoon coffee break and chance to enjoy your freshly-made mezzes and bread\, and take home any extras.\n—– \n$125 +HST \n—– \nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project\n—– \nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-canada-day-syrian-brunch-with-newcomer-kitchen-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2014/09/shakshuka_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180703T180000
DTEND;TZID=America/Toronto:20180703T210000
DTSTAMP:20260502T044910
CREATED:20180604T230049Z
LAST-MODIFIED:20180624T193302Z
UID:55656-1530640800-1530651600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Sujala Balaji
DESCRIPTION:Is millet the new quinoa?\nSujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers\, requiring much less water to grow\, and their ability to help keep the soil healthy\, millets are being called the “smart foods” by ICRISAT (International Crop Research Institute for the Semi Arid Tropics). \nAfter working in the corporate world for over 10 years\, she recently launched a new start-up\, Kosha Foods\, that develops plant based food products using millet grains\, sourced directly from small scale farmers in India. Through her unique sourcing model\, she is also working on addressing global poverty and hunger as part of the UN’s Sustainable Development Goals. \n—–\nDinner by Len Senater\nRagi Pakoda – a crispy savoury fritter of toasted red millet flour\, onion\, ginger & spices\, with fresh coriander & mint chutney. Rainbow Bowl – colours & textures abound in this fresh grain bowl featuring steamed millet\, massaged kale\, red onions\, tomatoes\, beets\, carrots\, crispy chickpeas and choice of grilled haloumi or marinated firm tofu. Foxtail Millet Kheer – cool\, creamy millet pudding with saffron\, nuts & fruit.\n#GF #vegetarian options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$25 (+HST) \n>> BOOK NOW <<\n—–\nSujala Balaji is a food scientist on a mission to bring millets and millet-based foods into the culinary mainstream in North America through her new startup Kosha Foods. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-sujala-balaji/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Sujala-Balaj.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180704T180000
DTEND;TZID=America/Toronto:20180704T190000
DTSTAMP:20260502T044910
CREATED:20180629T221202Z
LAST-MODIFIED:20180629T221356Z
UID:56573-1530727200-1530730800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED July 4\, 2018
DESCRIPTION:Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Halaweh bel Jebn حلاوة بالجبن\n				\n			\n		\n\n[Lamb] Yabrak  يبرق\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe\, by Khadija El Ebrahim from the city of Kamishli\, features a ground lamb and rice filling seasoned generously with garlic\, mint\, Aleppo pepper\, black pepper\, with a bit of pepper paste. The carefully stuffed and rolled leaves are interleaved with potatoes and lamb bones before being covered with lamb broth\, whole garlic gloves\, lemon\, and olive oil\, before a slow cooking that infuses the whole dish with an incredible depth of flavour. Served with fresh pita bread. \n[vegetarian] Yalanji  بالنجي\nThe equally popular vegetarian version features a seasoned rice filling flecked with parsley\, pomegranate molasses\, tomato\, onion\, garlic\, mint\, olive oil\, lemon\, black pepper\, and uniquely seasoned with a tiny bit of ground coffee. These are also cooked with along with some potato\, and served with fresh pita bread \nSalatet Alkhus سلطة الخس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, radish with fresh mint and a lemon\, garlic\, olive oil\, seasoned with Sumac. \nHalaweh bel Jebin حلاوة بالجبن\nSyria is home to a wide variety of cheeses\, some of which make appearances in their delicious desserts. For this dish\, an outer layer is prepared with semolina\, sugar\, and a stretchy\, chewy cheese like mozzarella\, and then rolled around a cool milky cheese like ricotta. The soft cheese rolls are then drizzled with sugar syrup and decorated with crushed pistachios \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-july-4-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/yabrak-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180705T180000
DTEND;TZID=America/Toronto:20180705T210000
DTSTAMP:20260502T044910
CREATED:20180618T232606Z
LAST-MODIFIED:20180618T232606Z
UID:56105-1530813600-1530824400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: The Ultimate Beef Sandwich by Adam Bendavid
DESCRIPTION:Adam Bendavid is a devoted sandwich enthusiast who has spent countless hours in pursuit of the ultimate beef sandwich. This passion project has led Adam to a lean sirloin tri-tip roast seasoned in a homemade rub\, slow-cooked Sous Vide to perfect tenderness\, then seared on a cast iron skillet for colour and crust. The flavour profile is classic pulled BBQ brisket\, served with caramelized onions\, homemade creamy slaw\, sour pickles\, dijon mustard and homemade bbq sauce.\n\n\n \n\n\nFurther proof of Adam’s devotion to the sandwich feature on his menu as a delicious vegetarian cremini mushroom sandwich and even ice cream sandwiches for dessert!\n\n\n \n\n\n—–\n\n\nSpicy Curry Chickpea and Spinach Salad $5\n\n\n \n\n\nSous Vide Sirloin Beef Sandwich $14\n\n\nSirloin Beef\, Sautéed Onions\, Creamy Coleslaw\, Dijon Mustard\, Home Made BBQ Sauce + choice of 1 side\n\n\n \n\n\nCremini Mushroom Sandwich $14\n\n\nwith Spicy Curried Chickpea Salad \n\n\n \n\n\nSides $2 \n\n\nCole Slaw -or- Potato Salad \n\n\n \n\n\nHome Made Ice Cream Sandwiches $5\n\n\n \n\n\nPrix Fixe Menu\n\n\n$24 – Salad + Sandwich w/ 2 sides + Dessert \n\n\n—–\n\n\n \n\n\nAdam Bendavid is new to the food scene but has always been a sandwich enthusiast. His love for cooking started at a young age and has only grown stronger with his discovery of the Sous Vide technique. This passion motivated Adam to leave behind a career in sales/marketing and pursue his love of the sandwich. Adam pairs the modern cooking style of Sous Vide with his love for classic BBQ flavours to give you the ultimate meal served between two buns.\n\n\n \n\n\n—–\n\n\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-the-ultimate-beef-sandwich-by-adam-bendavid/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/The-Beef-Sandwich-.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180706T190000
DTEND;TZID=America/Toronto:20180706T220000
DTSTAMP:20260502T044910
CREATED:20180625T171027Z
LAST-MODIFIED:20180625T171027Z
UID:56399-1530903600-1530914400@dev.thedepanneur.ca
SUMMARY:Nurture x Calica Studio Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience that is part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. \nIncludes: \n• Welcome cocktail\n• Three course dinner inspired by the spirit and creative philosophies of long-distance textile collaborative\, Calica Studio .\n• Creative presentation by Meghan Macdonald & Rebecca Horwitz\, founders\, showcasing the ups and downs of their creative journey building Calica Studio.\n• Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \n>> GET TICKETS HERE <<\nAbout Calica Studio:\nCalica Studio is a collaboration between Rebecca Horwitz and Meghan Macdonald. We met in 2007 while studying textiles at Sheridan College in Oakville\, Ontario\, Canada. \nWith each collection we gather and scan personal photographs and found objects. Our toolboxes explode with brushes\, dyes\, oil pastels\, mylar and wax. Manipulating images with our hands and computers\, we work collaboratively to create a final design. Our artwork is then digitally printed onto soft wool and cashmere\, woven in cotton or painted by hand onto pottery. Our process is small scale and sustainable. \nAbout Nurture:\nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, delicious space to show up exactly as one is. \nCover photo by Lauren Kolyn
URL:https://dev.thedepanneur.ca/event/nurture-x-calica-studio-harvest-table-dinner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/‎Nurture-x-Calica-Studio-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180707T193000
DTEND;TZID=America/Toronto:20180707T220000
DTSTAMP:20260502T044910
CREATED:20180604T220822Z
LAST-MODIFIED:20180705T145243Z
UID:55647-1530991800-1531000800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Ooh\, Mami! by Greg Couillard
DESCRIPTION:Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. \nThe Dep could not be more delighted to have Chef Greg back in the kitchen after a 5-month hiatus with this signature mashup of Latin and Asian flavours. \n—–\nSummer Watermelon Gazpacho\nwatermelon / sweet heirloom tomatoes / agave / chili-grilled shrimp / avocado / white balsamic \nSoba Noodle Salad\nbuckwheat soba / charred waygu beef / toasted sesame / green onion / green goddess anime miso dressing \nSticky Icky Chicky \ncrispy mango-glazed chicken / pomegranate rice / gai lan\, garlic and black bean wok fry \nGinger Chocolate Panna Cotta \nwith black cherries\n—– \n$60 + HST \n—–\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. \nAfter several years at a small boutique hotel in Mexico\, Chef Greg has returned to Toronto as the Executive Chef of Bellwoods Health Services Addiction Treatment Rehab Centre\, where his decades of experience contribute to a holistic approach to recovery and wellbeing. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-ooh-mami-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/soba-noodle-salad-with-beef.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180708T183000
DTEND;TZID=America/Toronto:20180708T210000
DTSTAMP:20260502T044910
CREATED:20180604T203016Z
LAST-MODIFIED:20180616T154224Z
UID:55627-1531074600-1531083600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim
DESCRIPTION:SOLD OUT – 2nd Night Added MON July 9\nKimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang\, using authentic Korean ingredients sponsored by P.A.T. Supermarket\, will be donating all proceeds to the #TorontoStrong Fund to support victims of the North York van attack.\n—– \n$60 +HST \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gifting-kimchi-by-chef-sang-kim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180709T183000
DTEND;TZID=America/Toronto:20180709T210000
DTSTAMP:20260502T044910
CREATED:20180611T162156Z
LAST-MODIFIED:20180612T004451Z
UID:55870-1531161000-1531170000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim (2)
DESCRIPTION:Kimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang will be donating all proceeds to the Toronto Strong Fund to support victims of the North York van attack.\n—– \n$60 \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gifting-kimchi-by-chef-sang-kim-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180710T183000
DTEND;TZID=America/Toronto:20180710T210000
DTSTAMP:20260502T044910
CREATED:20180625T014133Z
LAST-MODIFIED:20180625T014147Z
UID:56379-1531247400-1531256400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Gifting Kimchi by Chef Sang Kim (3)
DESCRIPTION:Kimchi is an incredibly healthy and delicious category of Korean pickled vegetables\, the most commonly known being poggi\, the red\, chili-infused fermented nappa cabbage found on almost every Korean restaurant table. However\, the techniques and ingredients for this traditional Korean dish can vary tremendously\, and provide an entry point to the fascinating and diverse world of Korean cuisine. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people doing positive things in the community\, and the response has been incredible. So now Chef Sang is leveling up\, offering this hands-on workshop on both classic nappa cabbage kimchi\, as well as a more contemporary watermelon radish kimchi — so that you can make\, enjoy and share kimchi of your own! \nAnd to make this class even more special\, Chef Sang will be donating all proceeds to the #TorontoStrong Fund to support victims of the North York van attack.\n—– \n$60 +HST \n—–\nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto\, including Blowfish\, KI Modern Japanese\, KOKO! Share Bar\, and Yakitori Bar. \nHe operates Canada’s most popular sushi making school\, Sushi Making For The Soul\, with over 18\,000+ “graduates” since its inception in 2010. Sang is the award-winning author of two books\, and his third book\, Woody Allen Ate My Kimchi\, a memoir about his restaurant journey\, will be released in Spring 2019. His own cooking talk show\, Dishing It with Chef Sang launches in Summer 2018 on TAG TV. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-gifting-kimchi-by-chef-sang-kim-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Kimchi1-e1528144195430.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180711T180000
DTEND;TZID=America/Toronto:20180711T190000
DTSTAMP:20260502T044910
CREATED:20180706T195216Z
LAST-MODIFIED:20180706T195952Z
UID:57134-1531332000-1531335600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED July 11\, 2018
DESCRIPTION:Baba Ganouj bil Khodra  بابا غنوج بالخضرا\n				\n			\n				\n			\n				\n				Asawar El Sit (سوار الست)\n				\n			\n		\n\n[chicken] Molokhia ملوخية‎‎\nMolokhia is dish that goes by many names; I’ve come across at least half a dozen English spellings alone. While a popular dish throughout the Middle East\, it is virtually unknown in North America. It’s based on the leaves of the jute plant (the same one that produces jute fibre for rope & fabric)\, but known by many other names as well\, including West African sorrel\, bush okra and Jew’s mallow. This plant has been under cultivation in the Levant for millennia\, and was likely on the table of the ancient Egyptians. \nThe leaves can be found fresh (only rarely in Toronto)\, frozen\, dried or powdered. For the Syrian version of this dish\, dried whole leaves are preferred for the best flavour; they are cooked with garlic\, coriander and lemon. The cooked greens are topped with shredded chicken that has been poached separately in a broth with onion and spices\, and served alongside basmati rice. \n[vegetarian] Molokhia ملوخية‎‎\nThe same dish\, but with mushrooms instead of chicken\, and also served with basmati rice. \nBaba Ganouj bil Khodra بابا غنوج بالخضرا\nA slightly different take on one of the most famous and popular Middle Eastern mezze dips\, this recipe comes from Fatma\, from the city of Edlib. Like most baba ganouj\, the eggplants are roasted in oven to give it a distincty smoky flavour\, then combined with with tahini\, garlic and lemon juice\, but this recipe also adds parsley\, white onion\, red & green pepper\, tomato\, and fresh mint\, and is finished with olive oil and pomegranate seeds. Served with fresh pita bread \nAsawar El Sit أساور الست\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-july-11-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/07/Molokhia.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180712T180000
DTEND;TZID=America/Toronto:20180712T210000
DTSTAMP:20260502T044910
CREATED:20180625T190146Z
LAST-MODIFIED:20180625T190146Z
UID:56408-1531418400-1531429200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Summer Lovin' by Emily Zimmerman
DESCRIPTION:Emily Zimmerman\, The Dep’s favourite vegan maven is back in the kitchen serving up some of her fabulous plant-based goodness with this cool & refreshing summer meal. \n—–\nSummer Soup $6 (V\, GF)\nChilled cucumber\, strawberry\, and avocado\, with garlic\, basil\, lime juice & olive oil… it’s amazing! \nAppetizings Platter $13 (V\, GF)\nOne of Emily’s signature dishes\, a selection of cool salads inspired by classic Jewish bagel toppings: Potato salad\, Tofu “egg” salad\, and Jackfruit smoked :fish”\, with a side of light rye (optional). \nLeek and Mushroom Tart $13 (V)\nwith home made vegan cheese\, tomato-zucchini salad \nSour Cherry Cheesecake $6 (V\, GF)\nRich cashew and coconut cheesecake with sour cherry compote \nPrix Fixe Menu $24\nStarter + Choice of Main + Dessert\n—– \nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.\n—– \nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-summer-lovin-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/2018/06/leek-mushroom-tart.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180714T090000
DTEND;TZID=America/Toronto:20180714T143000
DTSTAMP:20260502T044910
CREATED:20180702T225037Z
LAST-MODIFIED:20181003T212238Z
UID:56903-1531558800-1531578600@dev.thedepanneur.ca
SUMMARY:NO BRUNCH TODAY
DESCRIPTION:Brunch will be CLOSED on SAT Oct 27 & SUN Oct 28\n\nWe’ll be back next weekend!
URL:https://dev.thedepanneur.ca/event/no-brunch-today/2018-07-14/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180714T193000
DTEND;TZID=America/Toronto:20180714T223000
DTSTAMP:20260502T044910
CREATED:20180621T214929Z
LAST-MODIFIED:20180621T214929Z
UID:56286-1531596600-1531607400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Mombasa - A Yemeni-Kenyan Dinner by Aisha Silim
DESCRIPTION:The Kenyan island of Mombasa is home to a small community of Yemeni immigrants\, who have a distinctive cuisine that is inspired by Arab traditions and East African flavours. Aisha Silim\, a local food blogger\, is keen to introduce us to the foods of her hometown\, and is preparing a typical Yemeni-Kenyan feast of samosas\, chicken pilau\, sweet coconut mandazi\, and more. \nBeef Sambusa\nKenyan sambusas are distinctive for their light phyllo pastry shells\, and these versions are stuffed with minced beef green onions and coriander seeds \nMahamri & Maharagw\nThis bread is kneaded with coconut and ground cardamom\, and then fried to a crisp golden brown. It’s an incredibly popular snack in East Africa; and in the Yemeni city of Mukalla\, it’s loved so much that the city hosts an annual day-long festival to celebrate it. The mahamri is paired with maharagwe – a dish of white kidney beans simmered in coconut. Best eaten with your hands\, the mahamri is used to scoop up the creamy maharagwe. \nChicken Pilau\nIt is Friday tradition for Arab families in Mombasa to have this for lunch\, after afternoon prayers at the mosque. It’s a richly flavourful dish of chicken\, rice\, and potatoes braised with garlic\, ginger\, and plenty of caramelized onions. It’s infused with a spice mix of cloves\, cumin\, coriander\, cinnamon\, cardamom\, and black pepper\, and served with mango pickle and shredded cucumber yoghurt on the side. \nPotato Sambaro\nThese turmeric-tinged potatoes are a sour/sweet accompaniment to the pilau and are sautéed with cabbage\, green chilies\, carrots\, and green mangos. \nCoconut Spinach\nCoconuts grow in abundance in the town of Mombasa\, and you’ll find it in almost every other dish in the coastal city. In this one\, chopped spinach is lightly sautéed with coconut sauce\, green chilies\, and fresh coriander. \nSaffron Kaymati\nThese sweet\, crunchy\, and fluffy fritters are a typical dessert in both the Middle East and East Africa. This version is made a reduction of saffron simple syrup. \nHerbal Chai\nWe’ll finish off the meal with a warm drink of cinnamon\, cardamom\, and ginger.\n—– \n$50 + HST \n—–\nAisha Silim is a food-obsessed blogger based in Toronto\, and is originally from the Yemeni diaspora of East Africa. Her ancestors left Hadhramaut\, Yemen in the mid 20th century because they got tired of the food shortages\, and have been global nomads ever since. In her previous career\, she was a Middle East journalist and came to Toronto via Kenya\, Saudi Arabia\, the U.S.\, and England. \nAisha has an interest in issues of food\, race\, and gender; and loves showcasing the restaurants of immigrants and people of colour in this city. \nYou can find her on Instagram at @salt.and.saffron\n—– \nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur
URL:https://dev.thedepanneur.ca/event/supper-club-mombasa-a-yemeni-kenyan-dinner-by-aisha-silim/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/chikkky.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180715T100000
DTEND;TZID=America/Toronto:20180715T130000
DTSTAMP:20260502T044910
CREATED:20180705T162445Z
LAST-MODIFIED:20180706T191444Z
UID:57088-1531648800-1531659600@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (AM)
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nMorning Session (10am-1pm) \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 yeated 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$60 +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. \nThis 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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-am/
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:20180715T140000
DTEND;TZID=America/Toronto:20180715T170000
DTSTAMP:20260502T044910
CREATED:20180705T162624Z
LAST-MODIFIED:20180706T191358Z
UID:57091-1531663200-1531674000@dev.thedepanneur.ca
SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria (PM)
DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\nAfternoon Session (2pm-5pm) \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 yeated 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$60 +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. \nThis 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—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/offsite-workshop-croissants-from-scratch-by-leo-baduria-pm/
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:20180716T183000
DTEND;TZID=America/Toronto:20180716T210000
DTSTAMP:20260502T044910
CREATED:20180628T200704Z
LAST-MODIFIED:20180715T215427Z
UID:56554-1531765800-1531774800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Arabic Cheesemaking by Rahaf Alakbani & Nada Kashkash (2)
DESCRIPTION:An Introduction to Arabic Cheesemaking \nThe Middle East has a rich and varied tradition of working with dairy products\, with roots reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani and Nada Kashkash will be sharing some of their favourite family cheese recipes. \nThis class will cover the basics of 3 kinds of cheese popular in Syria: yougurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds or mint for a very attractive presentation. There will be some pre-made labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a semi-hard white cheese popular in Egypt and the Arabian Gulf area\, Jibneh being the generic word for ‘cheese’. It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed; depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh mozzarella to a firm haloumi. Jibni can be served on its own\, with pickles\, olives and vegetables; sometimes it is served with watermelon. It is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nThere will some cheeses to taste in class\, and whatever cheese is made in the workshop will be divvied up for participants to take home. \n$60 +HST \n—–\nRahaf Alakbani is from from Sweida city in Southern Syria. A talented cook and musician\, she will be sharing some of the cheese recipes she used to make with her mother when she was young. Rahaf arrived in Toronto in early 2016 and is one of the founding members of Newcomer Kitchen. She also helped establish the Nai Syrian Children’s Choir\, and has worked for the Canadian Centre for Victims of Torture. \n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about our Workshops
URL:https://dev.thedepanneur.ca/event/workshop-arabic-cheesemaking-by-rahaf-alakbani-nada-kashkash-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/03/facebook_event_206758563429362.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180718T180000
DTEND;TZID=America/Toronto:20180718T190000
DTSTAMP:20260502T044910
CREATED:20180713T173603Z
LAST-MODIFIED:20180713T173824Z
UID:57449-1531936800-1531940400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED July 18\, 2018
DESCRIPTION:Bulgur bel Sharia برغل بالشعرية\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, summary version of of the dish\, that take advantage of the lovely local eggplants\, peppers\, zucchini and tomatoes that are in season. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. \n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat\, and a generous splash of olive oil. \nBoth come with a side of bulgur bel sharia\, bulgur wheat cooked with fried vermicelli \nSalatah Naameh سلطة ناعمة \nThis “fine salad” can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nRoz bel Haleeb رز بحليب \nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with fresh cherry. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-july-18-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/maldoum-at-sofra-dayma.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180719T180000
DTEND;TZID=America/Toronto:20180719T210000
DTSTAMP:20260502T044910
CREATED:20180702T215726Z
LAST-MODIFIED:20180702T220241Z
UID:56663-1532023200-1532034000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: E ʻAi Kāua — Let's Eat Hawaiian by Erwin Joaquin
DESCRIPTION:Come enjoy a piece of Hawaii in the 6ix. Erwin Joaquin of Big E Hawaiian Grinds present a night of traditional Hawaiian flavours with local Toronto flair. From starter to main to dessert\, you’ll get the full Hawaiian experience just like you were at a local island restaurant. \n—–\nKona Coffee Chicken Roll $6\nOur Kona coffee chicken is marinated with 11 spices featuring Hawaii’s famous Kona coffee. Mixed with fluffy rice\, wrapped in spring roll rapper and deep fried to perfection. Garnished with Garlic Crema and Sriacha sauce. \nLau Lau $14\nA savory native Hawaiian dish Lau Lau is seasoned chunks of pork belly wrapped in taro leaves and slow cooked to tenderness perfection\, served with rice and coleslaw\, and garnished with Hawaiian Sea Salt. \nNorth Shore Garlic Shrimp $14\nOur North Shore Garlic Shrimp is sautéed in butter\, garlic\, paprika\, lemon and white wine\, served with rice and coleslaw and garnished with fried garlic and fresh cilantro. \nChocolate Haupia Pie $6\nA rich and delicious tartlet of coconut custard layered over chocolate pudding\, topped with whipped cream and toasted shredded coconut. \nPrix Fixe $25\nStarter + Main + Dessert \n\n—–\nWith a modern spin\, Erwin Joaquin‘s Big E Hawaiian Grinds aims to re-create the most loved traditional Hawaiian dishes into elevated comfort dishes. Inspired by the local sights\, culture and food Hawai’i has to offer\, we use fresh\, local ingredients to create a fusion of Hawaiian flavours that pack an exotic twist to traditional Hawaiian favourites.\n\n—–\n\n\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-e-%ca%bbai-kaua-lets-eat-in-hawaii-by-erwin-joaquin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/laulau.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180721T193000
DTEND;TZID=America/Toronto:20180721T223000
DTSTAMP:20260502T044910
CREATED:20180625T005519Z
LAST-MODIFIED:20180625T163831Z
UID:56370-1532201400-1532212200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Caribbean Carnival Cookout by Winslow Taylor
DESCRIPTION:Most traditional Carnival celebrations — like the famous Carnivals of Trinidad\, Brazil or New Orleans — are celebrated just before austerity of Lent\, ending on Fat Tuesday (Mardi Gras)\, the day before Ash Wednesday. Here in Toronto\, Carnival is celebrated at the end of July into early August. This celebration brings out the unique stylings and influences from across the Caribbean and South America. \nNo Carnival celebration would be complete without lots of amazing food. For this Supper Club\, Chef Winslow Taylor recreates the kind of generous spread that one would encounter at a true Toronto Carnival party — a collection of some of the favourite comfort foods inspired by the diverse Caribbean and South American diaspora in our city. \n\n\n\n—–\n\n\nCallalloo Soup \n\n\nA slow-cooked soup made with coconut milk and callalloo (a leafy green similar to spinach)\, spiced with scotch bonnet pepper\, pimento seeds and thyme.\n\n\n \n\n\nCurry Goat\n\n\nOntario-raised goat leg pieces slow-cooked with Jamaican curry\, garlic\, scallions and thyme.\n\n\n \n\n\nJerk Chicken\n\n\nSkinless chicken thighs marinated in classic jerk spices — allspice\, scallion\, garlic\, scotch bonnet — and grilled over charcoal.\n\n\n \n\n\nMacaroni Pie\n\n\nOven-baked pasta with a cheddar\, mozzarella & parmesan sauce and topped with melted cheddar cheese.\n\n\n \n\n\nSweet Potato Curry\n\n\nSweet potatoes and black beans stewed with allspice-infused Jamaican curry and coconut milk\n\n\n \n\n\nIsland Style Coleslaw\n\n\nShredded cabbage and carrots in a light creamy dressing\, with hints of paprika and thyme.\n\n\n \n\n\nWith coconut basmati rice & traditional pan-fried roti flatbread \n\n\n \n\n\nSweet Potato Pudding\n\n\nA popular Jamaican dessert made from sweet potatoes\, coconut milk and ginger.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean Cuisine. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average\, everyday food and elevate them to the next level\, helping home cooks who want to eat healthy without sacrificing flavour. In 2013\, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible.\n\n\n—–\n\n\n \n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-caribbean-carnival-cookout-by-winslow-taylor/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/06/Jerk-Chicken_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180722T183000
DTEND;TZID=America/Toronto:20180722T210000
DTSTAMP:20260502T044910
CREATED:20180618T233054Z
LAST-MODIFIED:20180618T233054Z
UID:56109-1532284200-1532293200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn
DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.\n\n\n \n\n\nJH Culinary\n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180723T183000
DTEND;TZID=America/Toronto:20180723T210000
DTSTAMP:20260502T044910
CREATED:20180625T191147Z
LAST-MODIFIED:20180626T195729Z
UID:56412-1532370600-1532379600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Bagels by Jordan Hrycyshyn (2)
DESCRIPTION:Though the origins of bagels are somewhat obscure\, it is known that they were widely consumed in Ashkenazi Jewish communities as early as the 17th century. A small yeasted bread traditionally shaped into a ring\, bagels are notable for being boiled for a short time before being baked. The result is a dense\, chewy\, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust\, with the traditional ones being poppy or sesame seeds. \n\n\n \n\n\nBagels are now popular around the world\, and wood-fired Montreal bagels are one of Canada’s few true culinary treasures. However\, now that most people’s bagels experiences come out of a supermarket plastic bag\, the delights of chewy\, homemade bagels are only rarely\, if ever\, experienced.\n\n\n \n\n\nBut with a little help from Chef Jordan Hrycyshyn\, you will be able to bake up a fabulous batch of homemade bagels anytime the craving strikes! This fun\, hands-on workshop begins with review of all the ingredients\, and then leads you through all the steps from making the “sponge” through to the final dough\, to the shaping\, boiling\, seeding and baking. Everyone will get to participate in every step of the process and be able to flavour their bagels with a wide range of herbs\, and seeds. Each participant will get to make 6 bagels to take home or enjoy with a variety of local cream cheeses and spreads. \n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nJordan Hrycyshyn is from Barrie\, Canada and began his culinary career as a dishwasher/prep cook at a bakery when he was just 15 years old. Since then he has worked at Fairmont Hotels and Resorts properties in New Brunswick\, Quebec and British Columbia. \n\n\n \n\n\nAfter cooking across Canada\, Jordan toured the world\, falling in love with Mediterranean and East Asian cuisine in places including South Korea\, Thailand and Spain. He has worked as a private chef since 2014 while learning under the astute tutelage of some of the world’s top industry chefs. Jordan has taken culinary courses across Asia and North America\, and strongly believes in taking time to focus on continuing to improve his craft and grow his cookbook collection. Residing in Toronto has allowed Jordan to expand his food repertoire as a freelance chef\, with a focus on specialized in-home meal preparation.\n\n\n \n\n\nJH Culinary\n\n\n—–\n\n\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\n\n\n \n\n\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-bagels-by-jordan-hrycyshyn-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_752502685137749.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180725T180000
DTEND;TZID=America/Toronto:20180725T190000
DTSTAMP:20260502T044910
CREATED:20180720T165656Z
LAST-MODIFIED:20180720T170423Z
UID:57634-1532541600-1532545200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED July 25\, 2018
DESCRIPTION:Mutabal Kousa ( متبل كوسا)\n				\n			\n				\n			\n				\n				Saltet k’as w zeitoun (سلطة خس و زيتون)\n				\n			\n				\n			\n				\n				Harisa هريسة\n				\n		\n\nOur last Newcomer Kitchen meal of the summer! We’ll be off for August and back in September!\n[beef] Kousa Mahashi كوسا محشي\nStuffed zucchinis are a dish cherished by the former Ottoman Empire\, and popular from the Balkans to the Levant. The small\, young pale green zucchini known as white marrows are the most popular. They are hollowed out with a special tool and stuffed with a mix of spiced ground halal beef\, rice and spices\, and cooked in a tomato broth with a hint of mint and garlic. \n[vegetarian] Kousa Mahashi كوسا محشي\nWe’ll also be making a vegetarian version of the dish with a seasoned tomato\, onion and rice filling \nServed with fresh pita bread and Mutabal Kousa (متبل كوسا)\, a delicious meze dip ingeniously made with the zucchini hearts that have been excavated when making the mahshi\, cooked and mixed with tahini\, yogurt\, garlic and lemon. \nSaltet k’as w zeitoun زیتون و خس سلطة \nA light\, refreshing green salad with tomato\, onion and black olives in a tangy dressing of apple cider vinegar\, sumac\, pomegranate molasses\, olive oil & lemon. \nHarisa هريسة\nA relative of namoura or basbousa\, this is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, milk powder and ghee giving an extra rich cake with a nutty\, vanilla flavour. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP\nDeliveries take place between 6–7pm \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods! \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\n—– \nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-july-25-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_547492835447810.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180726T180000
DTEND;TZID=America/Toronto:20180726T210000
DTSTAMP:20260502T044910
CREATED:20180708T210943Z
LAST-MODIFIED:20180716T183102Z
UID:57206-1532628000-1532638800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Venezuelan Arepas by Andrea Fagundez & Alejandra Rivas
DESCRIPTION:The arepa is one of the most popular dishes in Venezuela; according to a 2015 survey\, nearly 70 percent of the nation ate arepas on a regular basis\, to the tune of almost 30 kilos a year! Venezuelan arepas are commonly stuffed with a wide variety of different fillings; Andrea and Alejandra will be preparing some of the most popular ones as they share their homestyle arepas with their new Toronto community. \n\nAll proceeds will be donated to NGOs helping people in Venezuela.\n\n\nFundacion Accion Solidaria & Comparte Por Una Vida\n\n\n\n\n\n\n\n—– \n\n\n\nStuffed Arepas — $8 ea. -or- $15 for two  (GF)   \n\nServed with Ontario fresh Greens and a side of Venezuelan Mayonesa de Ajo (garlic aioli)\n\n\n\n\n\nYour choice of:\n\n\nReina Pepiada (Queen of Happiness)\n\n\nCreamy chicken salad of shredded chicken breast with onion\, lime\, cilantro\, avocado and Icelandic yogurt; topped with fresh spinach.\n\n\n\nPernil (Pork Shoulder)\n\n\nDelicious pulled pork that has been brined and slow cooked for eight hours. Topped with Ontario cheddar cheese.\n\n\n\nDomino (Vegetarian)\n\n\nSlow-cooked black beans seasoned Venezuelan style with onions and sweet peppers\, topped with mozzarella cheese to create a black and white appearance that borrows its name from the game of dominoes.\n\n\n \n\n\nQuesillo (Caramel Flan) $5\n\n\nVenezuelan quesillo is a smooth\, creamy\, sweet\, caramel flan; the perfect end to a traditional Venezuelan meal. \n\n\n —–\n\n\n \n\n\nAndrea Fagundez and Alejandra Rivas\, were both born and raised in Caracas\, Venezuela\, and moved to Toronto 4 years ago. Their relationship has grown through their shared love of food\, passion for cooking & their interest in exploring the multicultural food options in Toronto. Andrea and Alejandra came up with the idea of creating a Venezuelan night to share their delicious food and to raise awareness of the current crisis in Venezuela.\n\n\n \n\n\n* All proceeds will be donated to NGOs helping people in Venezuela.\n\n\nFundacion Accion Solidaria & Comparte Por Una Vida\n\n\n \n\n\n—–\n\n\nEvery Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes.\n\n\n \n\n\nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-venezuelan-arepas-by-chefs-andrea-fagundez-alejandra-rivas/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/arepa.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180729T183000
DTEND;TZID=America/Toronto:20180729T210000
DTSTAMP:20260502T044910
CREATED:20180702T191424Z
LAST-MODIFIED:20180726T180854Z
UID:56644-1532889000-1532898000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Homemade Sausages for the BBQ by Amber Farrell
DESCRIPTION:SOLD OUT! 2nd Night Added MON July 30\nBBQ season is in full swing and now’s the time to level up your grill game! Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of sausage. \nAt this workshop you will be making 3 fabulous sausages for the BBQ: Jerk Chicken Sausage made with chicken and pork\, thyme\, allspice\, chilies\, brown sugar and scallion; Fresh Dill and Mustard Sausage with pork\, green herbs and pickled mustard seed; and Hawaiian Sausage with pineapple\, bacon and cilantro. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat ratios\, how to prepare casings and stuffing tools & techniques. There will be a chance to taste all the sausages in class and there will an extra sausage or two for everyone to take home. \n$60 +HST \n—–\nAmber Farrell is Sous Chef City Betty\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \n—–\nEvery Sunday & Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-homemade-sausages-for-the-bbq-with-amber-farrell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/sausages.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180805T183000
DTEND;TZID=America/Toronto:20180805T210000
DTSTAMP:20260502T044910
CREATED:20180709T204750Z
LAST-MODIFIED:20190606T232405Z
UID:57247-1533493800-1533502800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Making Miso by Cheryl Paswater
DESCRIPTION:If you are interested in DIY projects\, Old World food preservation\, gut health or fermentation in general this is the class for you! Join Cheryl Paswater\, Fermentationist at Contraband Ferments in Brooklyn\, NY for a fun\, hands-on introduction to the basic science behind making soy and non-soy misos\, why they’re good for you and how to make them yourself. \nMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice\, barley\, or other ingredients. The result is a thick paste used for sauces and spreads\, pickling vegetables or meats\, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁)\, a Japanese culinary staple. \nTypically\, miso is salty\, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty\, sweet\, earthy\, fruity\, and savory. High in protein and rich in vitamins and minerals\, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan\, both in traditional and modern cooking\, and has been gaining worldwide interest.\n—– \n$60 +HST \n—–\nCheryl Paswater is a Fermentationist\, Educator\, Health Coach\, Artist\, Beekeeper\, and Writer who after a near-death experience\, turned to holistic medicine for help. After radical diet and lifestyle changes\, she started studying and teaching on fermentation\, old world food preservation\, the human microbiome\, food ethics\, and holistic health. Cheryl runs a popular fermentation project called Contraband Ferments. She’s a contributing writer for Edible Brooklyn\, has co-hosted the radio show Fuhmentaboudit!\, is one of the organizers of the NYC Fermentation Festival\, and is currently working on her first book. She lives in Brooklyn\, NY with all her ferments (as pets). \n—–\nEvery week\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-making-miso-by-cheryl-paswater/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/07/Miso.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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DTSTART;TZID=America/Toronto:20180806T103000
DTEND;TZID=America/Toronto:20180806T133000
DTSTAMP:20260502T044910
CREATED:20180723T010128Z
LAST-MODIFIED:20180806T141815Z
UID:57823-1533551400-1533562200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Making Kibbeh with Newcomer Kitchen
DESCRIPTION:A fun\, hand-on cooking workshop on Holiday Monday! \nIn the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. So for this Holiday Monday\, Newcomer Kitchen is offering a hands-on workshop delving into kibbeh\, one of the most popular traditional Syrian dishes. This class will cover two different styles (there are more than 25!)\, and we will enjoy eating them together with a fresh and flavourful fattoush salad. \nKibbeh Lahmeh\nA classic version of one of the the most traditional and famous Syrian dishes. Bulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings\, stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a dark auburn and crisp exterior. \nKibbeh Bel Sayniyeh (vegetarian)\nThis version of baked “tray” kibbeh is made from two layers of bulgur and squash dough sandwiching a filling of spinach\, walnuts\, mushrooms and pomegranate seeds. It is then artfully pre-sliced and decorated with blanched almonds before being baked. \n$70 +HST \nBook Now\n—–\nNewcomer Kitchen is a project that invites Syrian newcomer women to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks. \nLearn more about the Newcomer Kitchen project
URL:https://dev.thedepanneur.ca/event/workshop-making-kibbeh-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/kibbeh.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180813T103000
DTEND;TZID=America/Toronto:20180813T140000
DTSTAMP:20260502T044910
CREATED:20180723T010801Z
LAST-MODIFIED:20180806T215820Z
UID:57828-1534156200-1534168800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fatayers 3 Ways with Newcomer Kitchen
DESCRIPTION:In the last two years\, Newcomer Kitchen has tapped into the tremendous culinary talent in the newcomer Syrian community to create exciting economic and social opportunities. In that time\, many people have expressed interest in learning some of their fabulous recipes. \n\n\n \n\n\nSo now Newcomer Kitchen is offering a hands-on workshop delving into fatayer\, a very popular traditional Syrian dish. Fatayers are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. \n\n\n \n\n\nThis workshop will feature 3 different kinds of fatayer: Sfiha\, topped with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts; Fatayer Jibneh\, with a mix of Akawi and Haloumi cheeses\, green onion\, parsley and black sesame seeds; and Fatayer Muhammara\, with a spicy red pepper\, walnut & pomegranate paste from Aleppo. \n\n\n \n\n\nWe will enjoy along our freshly baked fatayer for lunch along with Salatah Naameh\, a chopped salad found throughout the Middle East\, made with tomatoes\, cucumber\, and white onion seasoned with olive oil\, mint and lemon juice.\n\n\n \n\n\n$70 +HST\nBook Now\n\n\n \n\n\n—–\n\n\nNewcomer Kitchen is a project that invites Syrian newcomer women to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide a source of revenue for the cooks.\n\n\n \n\n\nLearn more about the Newcomer Kitchen project
URL:https://dev.thedepanneur.ca/event/workshop-fatayers-3-ways-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/02/cheese-fatayer-recipe.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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