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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180608T200000
DTEND;TZID=America/Toronto:20180608T230000
DTSTAMP:20260502T072709
CREATED:20180514T210508Z
LAST-MODIFIED:20180523T195709Z
UID:54768-1528488000-1528498800@dev.thedepanneur.ca
SUMMARY:Ramadan Ifthar — Dinner & Music — with Newcomer Kitchen
DESCRIPTION:Ramadan is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad; an annual event regarded as one of the Five Pillars of Islam. During Ramadan\, fasting begins immediately after the pre-dawn meal of Suhur and continues during the daylight hours\, ending with the evening meal of Ifthar (‘break fast’) at sunset. The spiritual rewards of fasting are also believed to be enhanced during Ramadan\, so this time often includes more prayers\, and an increase of good deeds and charity. \nBut beyond its religious and spiritual significance\, the Ifthar meal is a joyous celebration of family\, friends and — of course — fabulous food! Newcomer Kitchen invites you to join us for a traditional Syrian Ifthar dinner at The Depannuer\, prepared with love by some of our most talented cooks. This intimate evening will also include a performance of traditional Syrian music by Esmaeel Aboufakher and Rahaf Alaakbani. \nWe invite guests to join us at 8pm\, with a short musical programme starting at 8:30. Please keep in mind that no food or drink will be served until sunset (8:57pm)\, at which time dinner will be served. There will be some more music after dinner\, before dessert is served.\n—– \nWater & Dates\nThis is the traditional way to break the fast\, in emulation of the Prophet Muhammad \nShorabit Adas شوربة عدس\nThis yellow lentil soup flavoured with cumin\, onion\, Aleppo pepper\, black pepper and garnished with fresh coriander\, is probably the most popular soup in Syria. It is an essential and traditional dish during Ramadan\, when it is served hot with a slice of lemon. \nKibbeh Maklieh bil Lahmeh كبة مقلية باللحمة\nBulgur wheat\, finely ground halal beef and spices are combined and formed into small football-shaped dumplings to be stuffed with a spiced mixture of ground beef and toasted pine nuts. They are then fried to give them a crispy\, dark auburn exterior. \nFreekeh with Lamb\, Chicken and Nuts فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with tender braised lamb and chicken legs\, and garnished with fried nuts. \nMaldoum ملضوم\nMany versions of Maldoum can be found in Levantine kitchens from Turkey to Lebanon; this is a more rustic\, summery and vegetarian version of the dish. All the sliced vegetables are traditionally arranged in attractive layered patterns in a large shallow round pan before being baked. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing summer salad. \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nQatayef قطايف\nQatayef (or Katayef) is kind of sweet dumpling filled with cream or nuts commonly served during the month of Ramadan\, traditionally prepared by street vendors as well as households throughout the Levant and Egypt. A yeasted batter is used to make small round pancakes which are filled with ricotta cheese or a mixture of nuts and/or dried fruit before being drizzled with a fragrant sugar syrup. \nNammoura نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \nCoffee or Tea \n—– \n$90 +HST\nProceeds go to the cooks\, musicians\, and to support Newcomer Kitchen \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/ramadan-ifthar-dinner-music-with-newcomer-kitchen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen,Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Sofra-Dayma-Freekeh-with-Lamb-shanks.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180607T180000
DTEND;TZID=America/Toronto:20180607T220000
DTSTAMP:20260502T072709
CREATED:20180528T233545Z
LAST-MODIFIED:20180531T200217Z
UID:55315-1528394400-1528408800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Iftar with Sayadieh by Mary Freij
DESCRIPTION:All around the world\, muslims are celebration the month of Ramadan with fasting\, prayers and fabulous late-night meals known as the ifthar (“break-fast”). Chef Mary Freij\, drawing on her Palestinian and Lebanese heritage\, has put together a delicious menu of Middle Eastern dishes that would be at home on many an Ifthar table. Join us for a taste of this delicious tradition.\n\n\n \n\n\nNOTE: This Drop-In Dinner will stay open until 10pm for those who are waiting until sunset (8:57pm) to have their meal. \n\n\n—–\n\n\n \n\n\nComplimentary Dates\n\n\nThe most traditional way to break one’s fast\n\n\n \n\n\nCarrot and Parsley Soup $5\n\n\nLight broths or shorbas are a popular way to ease into the evening meal.\n\n\n \n\n\nSayadieh $14\n\n\nA delicate but richly flavourful rice and fish dish rarely seen on restaurant menus. Tender\, flaky haddock cooked with caramelized onions over rice infused in Arabic spices\, topped with butter-fried pine nuts and a side of tahini sauce.\n\n\n#vegan option available with chickpeas and arnabeet maqli (fried cauliflower)\n\n\n \n\n\nFattoush $5\n\n\nColourful and refreshing salad of cucumber\, tomato\, lettuce\, chopped parsley\, spring onions\, radishes and crispy pita croutons\, tossed in a sumac\, lemon and olive oil dressing \n\n\n \n\n\nUmm Ali $5 \n\n\nAn Egyptian favourite: Arabic-style bread pudding made with pieces of pita bread cooked in a sweet cream\, topped with coconut and nuts 5$\n\n\n \n\n\nPrix Fixe\n\n\nSM: Sayadieh + Choice of 2: Soup\, Salad\, or Dessert $24\n\n\nLG: Sayadieh + Soup\, Salad\, and Dessert $28\n\n\n—–\n\n\n \n\n\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full time working as a cook and hosting pop-up food events\, including the Mazeh Brunch at The Depanneur. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and re-imagined in creative ways. \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-iftar-with-sayadieh-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sayadieh_2-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180606T180000
DTEND;TZID=America/Toronto:20180606T190000
DTSTAMP:20260502T072709
CREATED:20180601T202840Z
LAST-MODIFIED:20180606T195918Z
UID:55543-1528308000-1528311600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED June 6\, 2018
DESCRIPTION:Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Baloza بالوظة\n				\n			\n				\n			\n				\n				Fattayer S’baneh فطاير سبانخ\n				\n			\n				\n			\n				\n				Baba Ganoush\n				\n			\n		\n\n[Chicken] Musakhan مسخن\nOver the last 60 years\, many people from the Palestinian diaspora have found their way to Syria\, bringing elements of their food and culture with them. Musakhan is a traditional Palestinian dish that has become very popular in Syria\, especially in the South. Very thin sheets of “taboon” flat bread are filled with cooked chicken\, onions that have been caramelized in olive oil\, and a generous helping of tangy sumac. They are rolled up into small cigars and baked in an oven\, and then dusted with more sumac before serving. \n[Vegetarian] Fattayer S’baneh فطاير سبانخ\nFatayer 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. Fatayer Sabaneh is a triangular pastry filled with spinach and onions cooked in olive oil\, flavoured with tangy sumac. \nMutabal Batenjan متبل باذنجان\nOne of the most famous and popular Middle Eastern mezze dips — perhaps better known by it’s Egyptian name\, Baba Ganouj — this is a smoky eggplant dip with yogurt\, tahini & garlic. The Syrian version is often beautifully garnished with pomegranate molasses\, pomegranate seeds and parsley. \nSalatet Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint \nBalooza بالوظة\nA delightful and refreshing parfait that layers a silky orange-blossom infused milk pudding with a tangy fruit-based spread (often orange or apricot) and is topped with a sprinkling of pistachio and some seasonal fruit. We hope to make this with the first crop of local Ontario strawberries. \n\n$25 +HST\n\n\n \n\n\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 \n\nDeliveries take place between 6–7pm\n\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-june-6-2018/
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/رولات-المسخن.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180605T180000
DTEND;TZID=America/Toronto:20180605T210000
DTSTAMP:20260502T072709
CREATED:20180507T200819Z
LAST-MODIFIED:20180515T004508Z
UID:54388-1528221600-1528232400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Melanie Coates (aka BEEGrrl)
DESCRIPTION:Join Melanie Coates (aka BEEGrrl) to welcome in Spring with a talk about the Birds and the Bees… Over ten years ago\, Melanie\, along with Chef David Garcelon\, were the first in the world to install an urban apiary on the roof of a city centre hotel\, at Toronto’s Fairmont Royal York\, where Melanie remains the lead beekeeper.\n\n\n \n\n\nSince then there has been a global surge in interest in urban beekeeping\, and this informal chat will be exploring many of the fascinating aspects of raising bees: tales of mid-air mating\, urban forage\, and beecology\, along with a tasting of local and international honey varieties. \n\n\n \n\n\n—–\n\n\n+ Dinner by Len Senater\nIn keeping with the Birds & Bees theme\, I’ll be making Hot Honey Seared Chicken Thighs with jalapeño-infused local honey\, on Schmaltz-fried toasts with a fresh and colourful Spring coleslaw. For dessert\, there will be Burnt Honey & Sesame Ice Cream Sundae ($5)\n#vegetarian & #GF options available\n\n\n—–\n\n\n \n\n\nDoors open at 6pm\, talk starts at 7pm\n\n\nincludes dinner and coffee or tea.\n\n\n$25 (+HST)\n\n\n \n\n\nBook Now\n\n\n \n\n\n —–\n\n\nMelanie Coates is a long-standing member of the Toronto Beekeepers Collective\, a member of the Ontario Beekeepers’ Association\, and owner of Toronto’s BEEGrrl\, a honey and beekeeping supply store\, located a few blocks west of the Dep at 2003 Dundas Street West.\n\n\n \n\n\n—–\n\n\nThis Table Talk is presented in collaboration with Artery\n\n\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect.\n\n\n \n\n\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.\n\n\n \n\n\nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-melanie-coates-aka-beegrrl/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Melanie-Coates-BeeGirl_23.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180604T183000
DTEND;TZID=America/Toronto:20180604T210000
DTSTAMP:20260502T072709
CREATED:20180529T022138Z
LAST-MODIFIED:20180529T022138Z
UID:55323-1528137000-1528146000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo (2)
DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine.\n\n\n \n\n\nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream.\n\n\n \n\n\nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \n\n\n \n\n\nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n\n\n—–\n\n\n\n$60 +HST\n\n\n \n\n\n—–\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured.\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-mexican-sopes-and-tlacoyos-by-erika-araujo-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180603T183000
DTEND;TZID=America/Toronto:20180603T210000
DTSTAMP:20260502T072709
CREATED:20180507T165102Z
LAST-MODIFIED:20180529T022934Z
UID:54359-1528050600-1528059600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican Sopes and Tlacoyos by Erika Araujo
DESCRIPTION:SOLD OUT – 2nd Night Added Monday\, June 4\n\nMexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine.\n\n\n \n\n\nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream.\n\n\n \n\n\nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \n\n\n \n\n\nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n\n\n—–\n\n\n\n$60 +HST\n\n\n \n\n\n—–\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured.\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-mexican-sopes-and-tlacoyos-by-erika-araujo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180602T193000
DTEND;TZID=America/Toronto:20180602T223000
DTSTAMP:20260502T072709
CREATED:20180501T000003Z
LAST-MODIFIED:20190731T124845Z
UID:54142-1527967800-1527978600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Paris in Food & Song by Chantal Vechambre & Melyssa Rose
DESCRIPTION:Much of what is loved around the world as French culture has its roots in the vibrant street life of Paris\, and tonight we will celebrate it in its most iconic forms — the rustic yet refined food of the classic Parisian Bistro\, and the timeless music of Edith Piaf. Both share humble\, working-class origins\, transformed through the unique genius of culture into some of the most cherished and famous symbols of a place and its people. An exciting collaboration between Chef Chantal Vechambre and singer Mélyssa Rose\, tonight’s selection of authentic French music and cuisine offers an intimate communion with the true heart and soul of Paris. \n\n\n \n\n\n—–\n\n\nAmuse Bouche – Croque Monsieur\n\n\nA miniature version of France’s most well-known sandwich – fresh bread\, good ham\, Emmental and creamy béchamel quickly broiled to a golden finish — simple\, yet sublime.\n\n\n \n\n\nSalmon Terrine\n\n\nA lighter\, more contemporary and very popular addition to the bistro repertoire\, this is named after the terra cotta container – the terrine – in which pates are traditionally baked. This delicate salmon paté is flavoured with Espelette pepper\, served with a light mayonnaise and garnished with fresh dill.\n\n\n \n\n\nCoq au Vin\n\n\nCoq au vin has been a part of French culinary history for centuries… There are mentions of dishes like this as far back as the era of Julius Caesar and the Gauls! Essentially the poultry sibling of Boeuf Bourguignon\, this was the noblest end for an old rooster (himself the iconic symbol of France). With countless variations from village to village according to the local ingredients and wines available\, this classic recipe features bacon lardons\, garlic\, mushrooms\, pearl onions\, carrots\, brandy\, fresh herbs and lots of red wine that combine to make a deep\, silky sauce. Served with slow-baked small new potatoes\, topped with butter and Fleur de sel\, and a mimosa salad: fresh lettuce with a classic Dijon vinaigrette\, topped with crumbled hard boiled egg that evokes the delicate tiny yellow flowers of the same name. \n\n\n \n\n\nCrème Caramel “Maxim’s”\n\n\nCrème caramel is the more modest little sister of the flashier crème brulée\, and by coincidence\, a long-standing speciality of our Chef… Caramelized sugar\, milk\, and eggs\, with patience and skill\, are transformed into a truly magical dessert; a delicate golden-topped custard in pool of glorious caramel sauce. Each flan is topped with a orange supreme macerated in Grand Marnier liqueur\, a favourite flourish of Maxim’s\, the venerable Parisian bistro that for a long time was arguably the most famous restaurant in the world.\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758 Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel Catering.\n\n\n \n\n\nMinuit à Paris are a professional French jazz band based in Toronto led by the talented Mélyssa Rose. Originally from France\, Mélyssa came to Toronto in 2016 after one year stop in NYC. She met Kevin Barrett\, a great Canadian guitarist\, the collaboration of these 2 passionate musicians became « Minuit à Paris »\, a mix of French Music from the 50’s\, Edith Piaf\, Yves Montand\, Charles Trenet… let’s go to Paris!\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-paris-in-food-song-by-chantal-vechambre-melyssa-rose/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180601T190000
DTEND;TZID=America/Toronto:20180601T220000
DTSTAMP:20260502T072709
CREATED:20180515T005327Z
LAST-MODIFIED:20180515T005327Z
UID:54795-1527879600-1527890400@dev.thedepanneur.ca
SUMMARY:Nurture x YOGA YOGA 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 local yoga and community space\, Yoga Yoga: a studio.\n– Creative presentation by Sandy Braz\, founder\, showcasing the ups and downs of their creative journey building YOGA YOGA.\n– Community and connection with people up to amazing creative things. \n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nABOUT NURTURE \nNurture tells stories and creates community through thoughtful\, nourishing food experiences and retreats – a safe\, creative\, delicious space to show up exactly as one is. \nABOUT YOGA YOGA\nAnything you do consistently will eventually change you. Even enough of this yoga will change your body and\, sure\, even change your mind over time. But yoga is not perfect. It can make injury as closely as it can heal you\, and for that reason we go to lengths at our studio to instruct safely\, using information about body mechanics and good form to teach you. \nCommunity is our culture here\, maybe even before the yoga. Our classes are inspired by the people who take them; we are a community of friends\, neighbours\, siblings\, partners\, teachers and coworkers. Everything we do is a reflection of the people who train here\, and that’s why it works. \nEvent cover photo by Andrea Muscurel of The Love Studio\n\n\nBOOK NOW
URL:https://dev.thedepanneur.ca/event/nurture-x-yoga-yoga-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/2018/05/Nurture-x-YOGA-YOGA-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180531T180000
DTEND;TZID=America/Toronto:20180531T210000
DTSTAMP:20260502T072709
CREATED:20180514T215347Z
LAST-MODIFIED:20180514T215449Z
UID:54778-1527789600-1527800400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Jamaixican by Avery Billy
DESCRIPTION:Come meet Chef Billy Bass where Jamaica and Mexico get down to party!\n\n\n—–\n\n\n \n\n\nAckee & Salt Fish Tostones $6\n\n\nFried plantain topped with Jamaica’s national dish — ackee and salt fish — and a slather of a chipotle aioli \n\n\nAvailable #vegetarian\n\n\n \n\n\nJerk Pork Tacos $14 (3pcs)\n\n\nTender & juicy Jamaican-style jerk pork in fresh corn tortillas\, with pineapple mango salsa\, creamy coleslaw & jerk spice aioli\, served with plantain chips.\n\n\nAvailable #vegetarian jerked jackfruit \n\n\n \n\n\nCurrant Roll with Rum Caramel $6\n\n\nCaribbean black currant strudel topped with a Wray and Nephew overproof Jamaican rum dulce de leche caramel sauce.\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nTostones + Tacos + Dessert \n\n\n \n\n\n—–\n\n\nAvery Billy — AKA Chef Billy Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for international cuisines.\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-jamaixican-by-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/jerk-pork-taco.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180530T180000
DTEND;TZID=America/Toronto:20180530T190000
DTSTAMP:20260502T072709
CREATED:20180525T200046Z
LAST-MODIFIED:20180525T200739Z
UID:55206-1527703200-1527706800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 30\, 2018
DESCRIPTION:Asora Hindbeh (عصورة هندبة (هندباء\n				\n			\n				\n			\n				\n				Saltah Horania (سلطة حورانية)\n				\n			\n				\n			\n				\n				Mabrosheh bil mrabah مبروشة بالمربى\n				\n		\n\n\n[chicken] Burgul Behommos with Chicken برغل بحمص\n\n\nBurgul (aka bulgur wheat)\, is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground\, soaked\, steamed and dried\, a process that enhances its shelf life and nutritional profile. Compared to white rice\, bulgur has more fibre and protein\, a lower glycemic index\, and higher levels of most vitamins and minerals.\n\n\nBurgul Behommos is a festive dish which many Syrians take pride in cooking for family gatherings and celebrations. Chicken and chickpeas are boiled with spices and set aside. Then the burgul is cooked in the rich chicken broth\, before being re-combined with the chickpeas and topped with the deboned chicken.\n\n\n \n\n\n[vegetarian] Burgul Behommos برغل بحمص with Asora Hindbeh (عصورة هندبة (هندباء\n\n\nBurgul and chickpeas cooked in a rich vegetable stock\, served with a side of braised dandelion (wild chicory) greens seasoned with garlic\, olive oil and lemon.\n\n\n \n\n\nSaltah Horania سلطة حورانیة\n\n\nHoran is a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, and is where this refreshing tomato salad with white and green onions\, garlic\, mint\, olive oil & lemon hails from.\n\n\n \n\n\nMabrosheh bil mrabah مبروشة بالمربى\n\n\nSyrian jam squares; some recipes are nearly universal. Buttery cake base with jam and a shredded streusel-like topping is a very old traditional and popular Arabic dessert\, but would also be a familiar sight in a Canadian bakery or holiday table.\n\n\n \n\n\n$25 +HST\n\n\n \n\n\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 \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-may-30-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/Burgul-behommos_2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180528T183000
DTEND;TZID=America/Toronto:20180528T210000
DTSTAMP:20260502T072709
CREATED:20180514T211129Z
LAST-MODIFIED:20180514T215806Z
UID:54773-1527532200-1527541200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton (2)
DESCRIPTION:Knives are the most important tools in any chef’s kitchen; in this fun\, hands-on workshop you will develop the knowledge and confidence around knives needed to become a safer\, more comfortable and efficient cook. We’ll start off with a basic introduction to the different kinds of knives and their uses and anatomy. There will be an opportunity to practice knife sharpening using a whetstone\, sharpener and steel – an indispensable skill in a cook’s repertoire. Feel free to bring your own knives to class\, and instructor Chef Sandra Bruton will teach you how to sharpen them.\n\n\n \n\n\nThe Thai-fusion menu highlights the use of various knife skills in a delicious way! The Thai Chicken Coconut Soup (Tom Kha Gai) provides an opportunity to understand how to break down a whole chicken into parts — a great skill and huge money-saver — as well as a chance to practice knife handling and grip on a range of fundamental cuts of carrots\, onions and mushrooms. While the stockpot simmers\, you’ll learn a colourful Thai Cashew Green Papaya Salad will provide tips and plenty of practice on finer cuts like julienning vegetables\, chiffonading herbs\, and mincing garlic and ginger.\n\n\n \n\n\n$60 +HST:\n\n\n \n\n\n—–\n\n\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\n\n\n—–\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-intro-to-knife-skills-thai-style-by-sandra-bruton-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/knife-skills_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180527T183000
DTEND;TZID=America/Toronto:20180527T210000
DTSTAMP:20260502T072709
CREATED:20180422T031032Z
LAST-MODIFIED:20180422T161047Z
UID:53827-1527445800-1527454800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Knife Skills — Thai Style by Sandra Bruton
DESCRIPTION:Knives are the most important tools in any chef’s kitchen; in this fun\, hands-on workshop you will develop the knowledge and confidence around knives needed to become a safer\, more comfortable and efficient cook. We’ll start off with a basic introduction to the different kinds of knives and their uses and anatomy. There will be an opportunity to practice knife sharpening using a whetstone\, sharpener and steel – an indispensable skill in a cook’s repertoire. Feel free to bring your own knives to class\, and instructor Chef Sandra Bruton will teach you how to sharpen them.\n\n\n \n\n\nThe Thai-fusion menu highlights the use of various knife skills in a delicious way! The Thai Chicken Coconut Soup (Tom Kha Gai) provides an opportunity to understand how to break down a whole chicken into parts — a great skill and huge money-saver — as well as a chance to practice knife handling and grip on a range of fundamental cuts of carrots\, onions and mushrooms. While the stockpot simmers\, you’ll learn a colourful Thai Cashew Green Papaya Salad will provide tips and plenty of practice on finer cuts like julienning vegetables\, chiffonading herbs\, and mincing garlic and ginger.\n\n\n \n\n\n$60 +HST:\n\n\n \n\n\n—–\n\n\nSandra Bruton‘s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\n\n\n—–\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-intro-to-knife-skills-thai-style-by-sandra-bruton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/knife-skills_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180524T180000
DTEND;TZID=America/Toronto:20180524T210000
DTSTAMP:20260502T072709
CREATED:20180507T145331Z
LAST-MODIFIED:20180507T145409Z
UID:54332-1527184800-1527195600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Georgian Khachapuri by Roman Kliotzkin
DESCRIPTION:Khachapuri are delicious open-faced pies originating in Georgia and popular throughout all of the former Soviet Union. Many consider them Georgia’s national dish\, but they are so popular that at the 2014 Olympics at Sochi\, 175 000 khachapuri were eaten. The traditional adjarian khachapuri is filled with melted cheese and egg\, and is eaten by ripping off pieces of the bread on the outside and dipping it into the middle.\n\n\n—–\n\nBeet and tahini salad $4\n\n\n \n\n\nAdjarian Khachapuri $14\n\n\nA Georgian classic with cheese\, egg\, and chives\n\n\n \n\n\nLamb Khachapuri $14\n\n\nAnother popular pie with potato and lamb\, and a walnut and plum sauce \n\n\n \n\n\nAll pies come with seasonal greens in a light dressing\n\n\n \n\n\nBliny with Tvorog 6$\n\n\nThe famous thin and delicate Russian crepes\, with sea buckthorn sauce and fresh quark cheese\n\n\n \n\n\nPrix Fixe Menu $23\n\n\nBeet Salad + choice of Khachapuri + Blini\n\n\n \n\n\n—–\n\n\nRoman Kliotzkin dreams of doing something cool with food\, one day. With pop-up dinners at the Belljar Cafe\, Monarch Tavern and The Depanneur under his belt\, he blends Eastern European cuisine with modern techniques and seasonal ingredients.\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-georgian-khachapuri-by-roman-kliotzkin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/khachapuri-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180523T180000
DTEND;TZID=America/Toronto:20180523T190000
DTSTAMP:20260502T072709
CREATED:20180518T145901Z
LAST-MODIFIED:20180523T202756Z
UID:54927-1527098400-1527102000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 23\, 2018
DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n				\n			\n				\n			\n				\n				 Ejett Kousa عجة كوسا\n				\n			\n				\n			\n				\n				Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Rez bel Shairieh\n				\n			\n				\n			\n			\n		\n\n\n\n[Beef + Lamb] Kebab Hindi كباب هندي\nLevantine cuisine has no shortage of kebabs – as Islamic culture spread across the world it brought with it many dishes\, and brought back many inspirations and influences. So it comes as no surprise that there are countless kebab dishes in India\, nor that Indian culinary ideas have also filtered back through to the Middle East. Kebab Hindi\, or “Indian-Style Kebab”\, is a long-standing traditional Syrian favourite\, even as cooking meat in a tomato and onion-based reduction is a common Indian technique. This dish features skewers of a combination of halal ground beef and lamb garnished with pine nuts and parsley\, and is served alongside Rez bel Shairieh (rice with vermicelli) . \n[Veggie] Fasolia bel Zait فاصولية بالزيت\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a slice of Ejett Kousa عجة كوسا\, a zucchini frittata with with green onion\, parsley\, garlic\, dried mint\, flour and eggs\, and a side of Rez bel Shairieh (rice with vermicelli) \nSalateh 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. \nM’a’krona معكرونة\nMacaroons\, macarons (and macaroni) share a complicated linguistic history\, with roots in medieval Arabic and Sicilian trade in semolina\, the same kind of hard durum wheat that these delicious cookies are made from. Akin to Greek loukoumades\, these sweets are made from from deep-fried dough fritters scented with anise and vanilla and soaked in a orange blossom sugar syrup\, garnished with pistachio. \n$25 +HST \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 \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-may-23-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/kebab-hindi.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180521T183000
DTEND;TZID=America/Toronto:20180521T210000
DTSTAMP:20260502T072709
CREATED:20180421T211526Z
LAST-MODIFIED:20180421T211526Z
UID:53788-1526927400-1526936400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (4)
DESCRIPTION:Preservation is the cornerstone of Japanese country cooking\, but as more and more youth flock to Japan’s largest cities for work\, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores\, despite the fact that many of Japan’s most beloved pickles are easy to prepare at home! \nParticipants of this workshop will learn the foundations of Japanese pickles through a variety of different techniques\, such as Asazuke (quick pickles)\, Nukazuke (rice bran pickles)\, Suimono (vinegared pickles)\, Tsukadani (preserved in soy and sugar)\, and more! There will be lots of rice on hand as we taste our way through these pickling techniques. Also\, participants will leave with a handout of recipes and techniques\, and lists of where to find the best Japanese ingredients! \n$60 +HST \n—–\nStuart Sakai is fourth generation Japanese/Canadian and learned the techniques of Japanese preservation from his grandmother. Over the years of working in the arts and the food service industry (in both the front and back)\, he has always been studying Japanese cuisine\, its history\, and culture. Currently\, he is preparing to open a sake bar with a focus on Japanese country cooking. \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-tsukemono-japanese-pickling-101-by-stuart-sakai-4/
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_1402787416492885.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180521T100000
DTEND;TZID=America/Toronto:20180521T160000
DTSTAMP:20260502T072709
CREATED:20180421T213140Z
LAST-MODIFIED:20180422T160928Z
UID:53793-1526896800-1526918400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:Victoria Day Monday — Full-Day Bread Making Workshop!\n\n\n \n\n\nJoin artisanal baker Leo J. Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids.\n\n\n \n\n\nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise.\n\n\n \n\n\nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns.\n\n\n \n\n\nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share!\n\n\n \n\n\n$125 +HST\n\n\n \n\n\n—–\n\n\nLeo J. 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.\n\n\n \n\n\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\n\n \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-full-day-breadmaking-intensive-by-leo-baduria-7/
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_1996812403973643.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180520T183000
DTEND;TZID=America/Toronto:20180520T210000
DTSTAMP:20260502T072709
CREATED:20180416T195403Z
LAST-MODIFIED:20180416T195508Z
UID:53393-1526841000-1526850000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tsukemono — Japanese Pickling 101 by Stuart Sakai (3)
DESCRIPTION:Preservation is the cornerstone of Japanese country cooking\, but as more and more youth flock to Japan’s largest cities for work\, the art and beauty of Japanese preservation has become less practiced like so many of Japan’s most treasured traditions. Most people now enjoy only commercially processed and preservative heavy pickles from grocery stores\, despite the fact that many of Japan’s most beloved pickles are easy to prepare at home! \nParticipants of this workshop will learn the foundations of Japanese pickles through a variety of different techniques\, such as Asazuke (quick pickles)\, Nukazuke (rice bran pickles)\, Suimono (vinegared pickles)\, Tsukadani (preserved in soy and sugar)\, and more! There will be lots of rice on hand as we taste our way through these pickling techniques. Also\, participants will leave with a handout of recipes and techniques\, and lists of where to find the best Japanese ingredients! \n$60 +HST \n—–\nStuart Sakai is fourth generation Japanese/Canadian and learned the techniques of Japanese preservation from his grandmother. Over the years of working in the arts and the food service industry (in both the front and back)\, he has always been studying Japanese cuisine\, its history\, and culture. Currently\, he is preparing to open a sake bar with a focus on Japanese country cooking. \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-tsukemono-japanese-pickling-101-by-stuart-sakai-3/
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_1402787416492885.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180517T180000
DTEND;TZID=America/Toronto:20180517T210000
DTSTAMP:20260502T072709
CREATED:20180422T175301Z
LAST-MODIFIED:20180425T020733Z
UID:53876-1526580000-1526590800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Spanish Influence-a by Jannell Lo & Reid Witzel
DESCRIPTION:Inspired by how food travels and evolves\, Jannell and Reid present you Spanish Influence-a! From the Philippines to Mexico\, we bring you some of our favourite things to cook and eat\, united by the thread of Spanish influence. \n\n\n \n\n\n—–\n\n\nRed Snapper Kinilaw (GF) – $15 \n\n\nRed snapper cured in lime juice and coconut cream\, served with thinly sliced red onions\, chilis\, and crispy fried shallots. Can be shared as a starter. \n\n\n \n\n\nCochinitas Pibil (GF) – $12 / 3 tacos (+$4 per taco)\n\n\nTender braised pork shoulder\, seasoned with achiote paste and served with refried beans\, pickled red onions\, and cilantro on a fresh pressed corn tortilla. \n\n\n \n\n\nJackfruit Pibil (Vegan/GF) – $12 / 3 tacos (+4 per taco)\n\n\nSeasoned with achiote paste\, this jackfruit is marinated to mimic slow braised pork shoulder. Served with refried beans\, pickled red onions\, and cilantro on a fresh pressed corn tortilla. \n\n\n\n\n\nLeche Flan (GF) – $6\n\n\nDecadent custard with condensed milk and caramel \n\n\n \n\n\n—–\n\n\nJannell is a private event chef inspired by food from all types of cuisines. She loves bringing people together in intimate settings and fuelling them with exciting\, vibrant food. She gained her experience traveling and working abroad\, bringing home recipes that she learned from mothers and fathers around the world.\n\n\n \n\n\nReid grew up learning to cook from his parents and tried not let his gluten allergy get in the way of enjoying food from around the world. Starting off as a creative home cook\, he has worked his way into professional kitchens\, gaining experience in restaurants around the city. \n\n\n \n\n\nMy BF is GF\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-spanish-influence-a-by-jannell-lo-reid-witzel/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/Spanish-Influence-a.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180516T180000
DTEND;TZID=America/Toronto:20180516T190000
DTSTAMP:20260502T072709
CREATED:20180511T213436Z
LAST-MODIFIED:20180511T213436Z
UID:54610-1526493600-1526497200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 16\, 2018
DESCRIPTION:Musabaha (مسبحة)\n				\n			\n				\n			\n				\n				Fattoush (فتوش) \n				\n			\n				\n			\n				\n				Roz bel Haleeb  رز بحليب\n				\n		\n\nThis week we’re featuring a selection of some the many kinds of fatayer found in Syrian cuisine… Tender\, homemade flour dough is rolled out and either topped or stuffed with a variety of fillings before being baked. The meat meal includes 1 beef + 1 cheese fatayer; the vegetarian meal has 1 muhammara + 1 cheese fatayer; all meals come with the delicious musabaha dip\, fattoush salad and the fabulous Syrian rice pudding for dessert. \n[Beef] Sfiha صفيحة\nSfiha is a type of fatayer which is a round-open face baked flatbread topped with spiced halal ground beef\, tomato\, parsley\, onion\, pomegranate molasses and pine nuts. \n[come with both] Fatayer Jibneh فطاير جبنة \nIs different style of fatayer that has little boat shape topped with a mix of cheeses\, parsley and nigella seed brushed with eggs and milk to give a beautiful golden colour. \n[Vegetarian] Fatayer Muhammara فطاير المحمرة\nMuhammara is a spicy red pepper paste originally from Aleppo but found in countless variations throughout the Levant. The villages of Lattakia and Tartous are famous for using it in their fatayer combining it with tomato paste\, onion and olive oil\, and slathering it on rolled rounds of dough with a sprinkling of white & black sesame seeds before baking in ovens. \nMusabaha مسبحة\nA kind of home-style\, deconstructed hummus\, sometimes served warm and also popular for breakfast for brunch\, made with whole chickpeas in a tahini & yogurt sauce\, garlic\, with lemon and olive oil garnished with parsley and Aleppo pepper. \nFattoush فتوش\nFattoush is a popular Levantine bread salad made from toasted or fried pieces of pita bread (khubz arabi) combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\,pepper but vary according to season and region. Fresh mint and parsley lend a freshness and complexity\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This creamy Syrian version is scented with cardamom\, vanilla and rosewater\, and garnished with pistachio. \n$25 +HST \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 \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-may-16-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/fatayer-collage-horizontal.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180513T183000
DTEND;TZID=America/Toronto:20180513T210000
DTSTAMP:20260502T072709
CREATED:20180416T190322Z
LAST-MODIFIED:20180416T190322Z
UID:53358-1526236200-1526245200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mauritian Street Food by Vanesha Khadaroo
DESCRIPTION:Mauritius\, a small island nestled in the Indian Ocean\, is a melting pot of global cultures and traditions. Its long history has seen people from different parts of the world migrating to the island\, each contributing new ingredients and techniques. It’s no wonder that Mauritian dishes feature flavourful fusions of East Indian\, African and Chinese influences with French and English interpretations. Their spicy and colourful street food is some of the best in the world.\n\n\n \n\n\nIn this fun\, hands-on workshop\, Mauritian Chef Vanesha Khadaroo will teach you a trio of classic Mauritian dishes — delicate farathas with flavorful potato curry and a tangy\, spicy coriander chutney. Each of these recipes are versatile and delicious on their own\, but together they’re an authentic Mauritian treat!\n\n\n \n\n\nFarathas\n\n\nThese tasty thin flatbreads are a cousin of Indian chapattis & rotis. You’ll learn how to make your own farathas at home from scratch\, mixing and kneading the simple dough\, and then rolling them out before finishing on the griddle.\n\n\n \n\n\nCarri Masala Pomme de Terre\n\n\nThis classic Mauritian potato curry\, studded with green peas and fragrant with spices\, makes the perfect filling for scooping up with your fresh farthas. \n\n\n \n\n\nSatini Cotomili\n\n\nThis spicy and tangy emerald green coriander chutney is the perfect condiment to brighten up this dish\, but is delicious on almost anything!\n\n\n \n\n\nThere will be plenty to snack on in class\, and extras to take home.\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n——–\n\n\nChef Vanesha Khadaroo is the founder of La Marmite Mauricienne\, a catering company serving uniquely delicious Mauritian cuisine across the GTA. \n\n\n \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\nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-mauritian-street-food-by-vanesha-khadaroo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/farathas.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180511T193000
DTEND;TZID=America/Toronto:20180511T223000
DTSTAMP:20260502T072709
CREATED:20180416T174522Z
LAST-MODIFIED:20180420T142152Z
UID:53336-1526067000-1526077800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Modern Mexican by Santo Pecado
DESCRIPTION:Consider that California was a part of Mexico right up until 1846\, so it should come as no surprize that Mexican culture and cuisine would be an integral part of the culinary landscape. Chefs Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering recently visited California and were inspired by what they discovered: a place where the Mexican identity blends with modern life\, remains firmly rooted in ancient traditions. This menu reflects the flavours and ideas of that discovery\, an elegant and contemporary take on traditional Mexican flavours and ingredients.\n\n\n \n\n\n—–\n\n\nAmuse\n\n\nSmoky chipotle pepper stuffed with goat cheese and avocado\, drizzled with orange syrup \n\n\n \n\n\nA selection of Mexican dips: black bean refritos\, creamy cotija & chipotle dip\, tomatillo & serrano guacamole\, served with crispy totopos and warm organic blue corn tortillas.\n\n\n \n\n\nPan-seared Salmon in Mole Rojo\n\n\nScratch-made fruity mole with dried plums\, apple\, pears\, raisins\, pepitas\, sunflower seeds\, guajillo & ancho chiles\, and a touch of bitter chocolate — served over a warm lentil\, apple\, and plantain salad\, with a grilled corn\, poblano & lime relish.\n\n\n \n\n\nAgua Fresca\n\n\nA refreshing light cucumber & mint beverage\n\n\n \n\n\nCaballeros Pobres\n\n\nLiterally “poor gentlemen”\, a Yucatan French toast\, smothered in piloncillo guava syrup\, served with home-made horchata ice cream\n\n\n \n\n\n—–\n\n\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts.\n\n\n \n\n\nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.\n\n\n \n\n\nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-modern-mexican-by-santo-pecado/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/santo-pecado-salmon-mole.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180510T180000
DTEND;TZID=America/Toronto:20180510T210000
DTSTAMP:20260502T072709
CREATED:20180422T200854Z
LAST-MODIFIED:20180425T020709Z
UID:53885-1525975200-1525986000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: West African BBQ by Kafui Nadia Klussey
DESCRIPTION:West Africa (Togo-Ghana-Nigeria-Senegal) is known for its tasty and well-seasoned food — a cuisine that I think is woefully under-represented in Toronto. For this Drop-In Dinner\, Kafui Nadia Klussey brings some authentic West African flavours to The Dep\, including her take on a classic BBQ street food — thin beef kebabs flavoured with a complex\, spicy peanut-based rub/seasoning — known variously as suya\, tchinchinga\, or debi depending on the region. \n\n\n \n\n\n—–\n\n\nPulled Pork Plantain $6 (3pcs)\n\n\nFried plantains topped with pulled pork — seasoned with a blend of rosemary\, orange zest & spices — and a crunchy red & white cabbage coleslaw\n\n\n-or-\n\n\nSalsa Plantain (vegan) $6 (4pcs)\n\n\nFried plantains\, topped with a colourful salsa of peppers\, onions spiced with a mix of coriander\, black pepper\, and lavender.\n\n\n\n\n\nBeef Suya (3pcs) -or- Mushroom Suya (4pcs)  $14\n\n\nSkewers of tender\, thinly sliced beef –or- juicy mushrooms & zucchini\, seasoned with Nadia’s signature Peanut BBQ spice blend — including ground roasted peanuts\, chili pepper\, and ginger — served with steamed sweet rice cakes\, a simple sauté of tomato\, green peppers\, onion & spices\, and a dab of spicy mayo.\n\n\n \n\n\nPof-Pof (2pcs)  $6\n\n\nA classic West-African treat; a soft yeasted doughnut\, fried until crispy and dusted with powdered sugar and cinnamon\, served with a fruit cocktail of fresh pineapple\, banana\, green grapes\, and berries with a drizzle of maple syrup\n\n\n \n\n\nPrix Fixe Menu $24\n\n\nPlantain + Suya + Pof Pof\n\n\n \n\n\n—–\n\n\nKafui Nadia Klussey hails from Togo in West Africa. Well known by her friends as a true food lover\, she decided to leverage her Business Administration background to launch a new food business\, Tchi-Tchin-Ga\, featuring a line of all-natural seasonings inspired by the flavours of West Africa. The company works closely with women’s agricultural cooperatives in West Africa to produce her unique spice blends\, which are packaged here in Toronto.\n\n\n \n\n\nTchi-Tchin-Ga | www.tchitchinga.com\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-west-african-bbq-by-kafui-nadia-klussey/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/suya_5.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180509T180000
DTEND;TZID=America/Toronto:20180509T190000
DTSTAMP:20260502T072709
CREATED:20180504T170117Z
LAST-MODIFIED:20180504T170117Z
UID:54263-1525888800-1525892400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 9\, 2018
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Baklawa بقلاوة\n				\n			\n		\n\n\n[chicken & beef] Maqluba  مقلوبة\n\n\nMaqluba is a traditional dish from the Levant that includes meat\, rice\, and fried vegetables layered in a pot\, which is then tipped over before serving\, hence the name which translates literally as “upside-down”. This Syrian version of the recipe includes tomatoes\, eggplant\, poached halal chicken and spiced ground beef\, with a garnish of butter-fried nuts.\n\n\n \n\n\n[vegetarian] Maqluba  مقلوبة\n\n\nWe will also be preparing a vegetarian version with cauliflower\, tomato\, eggplant and green pepper.\n\n\n \n\n\nKhyar Belaban خيار بلبن\n\n\nMuch like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad.\n\n\n \n\n\nBaklawa بقلاوة\n\n\nProbably the most famous Middle Eastern dessert is this rich\, flaky pastry made of layers of paper-thin phyllo dough that’s been brushed with butter\, layered with chopped nuts (walnuts)\, drizzled with sweet syrup flavoured with orange blossom and rose waters\, and garnished with crushed pistachios.\n\n\n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \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) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-may-9-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/maqulba-copy.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180508T183000
DTEND;TZID=America/Toronto:20180508T210000
DTSTAMP:20260502T072709
CREATED:20180416T200138Z
LAST-MODIFIED:20180416T200138Z
UID:53399-1525804200-1525813200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Classic Stuffed Pastas by Laura Guanti (3)
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n\n\n \n\n\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends!\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n\n\n \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-classic-stuffed-pastas-by-laura-guanti-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/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180507T183000
DTEND;TZID=America/Toronto:20180507T210000
DTSTAMP:20260502T072709
CREATED:20180416T160130Z
LAST-MODIFIED:20180416T172740Z
UID:53340-1525717800-1525726800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Classic Stuffed Pastas by Laura Guanti (2)
DESCRIPTION:Join Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n\n\n \n\n\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends!\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n\n\n \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-classic-stuffed-pastas-by-laura-guanti-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180506T183000
DTEND;TZID=America/Toronto:20180506T210000
DTSTAMP:20260502T072709
CREATED:20180409T182512Z
LAST-MODIFIED:20180416T160252Z
UID:53084-1525631400-1525640400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Classic Stuffed Pastas by Laura Guanti
DESCRIPTION:SOLD OUT — 2nd Night Added Monday\, May 7\n\n\nJoin Laura Guanti at The Depanneur for a fun\, hands-on evening of stuffed pasta making! You will start by learning how to make a simple and versatile pasta dough sheets from scratch. Then\, working with two delicious fillings — ricotta with spinach\, and goat cheese with squash — you will learn a variety of techniques for making beautiful stuffed pastas like Ravioli\, Agnolotti\, Mezzaluna\, Tortellini and Cappelletti.\n\n\n \n\n\nYour finished pasta will be cooked up in a choice of delicious sauces for you to taste in class. Any extras can be taken home\, along with your new skills to impress your friends!\n\n\n—–\n\n\n \n\n\n$60 +HST\n\n\n \n\n\n—–\n\n\nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n\n\n \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-classic-stuffed-pastas-by-laura-guanti/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/04/facebook_event_598261297006867.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180505T193000
DTEND;TZID=America/Toronto:20180505T223000
DTSTAMP:20260502T072709
CREATED:20180409T174345Z
LAST-MODIFIED:20180409T213452Z
UID:53068-1525548600-1525559400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Seafood Chermoula by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n\n\n \n\n\nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto.\n\n\n \n\n\n—–\n\n\nSalade Mechouia with Merguez\n\n\nMechouia is a Tunisian salad of grilled tomato\, garlic\, onion\, sweet and hot peppers\, seasoned with caraway\, capers and olives. It is served with grilled merguez\, North Africa’s popular thin\, spicy lamb sausages\, and fresh baguette.\n\n\n \n\n\nChermoula Seafood Tagine\n\n\nChermoula is a unique blend of herbs and seasonings found across the Maghreb. In Algerian\, Libyan\, Moroccan and Tunisian cooking it is commonly used to flavor fish or seafood. Every family has their own unique variation\, but common ingredients include garlic\, cumin\, coriander\, and lemon juice\, but may also include pickled lemons\, chili peppers\, saffron\, or other herbs. Here delicate cod\, shrimp and calamari are marinated in the chermoula paste\, then cooked with diced tomatoes and chickpeas in the traditional North African tagine style. \n\n\n \n\n\nIt is served alongside a light steamed couscous\, a hearty Moroccan-spiced pumpkin and chickpea stew\, and Dali’s famous homemade spicy harissa.\n\n\n \n\n\nTunisian Berry Trifle\n\n\nSimilar to a tiramisu\, this delicate dessert combines fresh berries in a fragrant orange blossom syrup\, with buttery biscuits\, slivered almonds\, and cool whipped cream.\n\n\n—–\n\n\n \n\n\n$50 +HST\n\n\n \n\n\n—–\n\n\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare.\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-seafood-chermoula-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/06/facebook_event_143552159539960.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180504T193000
DTEND;TZID=America/Toronto:20180504T223000
DTSTAMP:20260502T072709
CREATED:20180416T191117Z
LAST-MODIFIED:20180416T191254Z
UID:53376-1525462200-1525473000@dev.thedepanneur.ca
SUMMARY:Nurture x Soft Focus Harvest Table Dinner
DESCRIPTION:Each month\, Nurture: A Retreat 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 aesthetic of local loungewear line Soft Focus\n– Creative presentation by Sammi Smith\, showcasing the ups and downs of her creative journey building Soft Focus\n– Community and connection with people up to amazing creative things.\n**Allergies and food sensitivities wholeheartedly embraced with advance notice.** \nABOUT Soft Focus\nSoft Focus is a curated line of stylish loungewear\, focused on crafting contemporary silhouettes out of quality\, natural fabrics. \nFounder\, Sammi Smith\, is a Toronto-based designer who has 10+ years of experience working for some of Canada’s top fashion and apparel brands. \nWhen it came time to leave her 9 to 5 life behind and branch out on her own\, Sammi found herself contemplating the standard home office uniform of sweats and tees. Working from home for the first time\, she sought out easy\, casual clothing that didn’t sacrifice personal style for comfort. An added bonus\, was that luxurious feeling that comes from wearing something special at home that’s just for you. And like many designers reinterpreting pajamas and loungewear right now\, she also has her sights set beyond the bedroom. \nSoft Focus was born out of a desire to create a collection that matches the lifestyle and needs of the modern woman. Simple\, elegant yet relaxed pieces that are made for lounging\, and styled to live your best life. \nEvent cover photo by Helen Mak @helnmak \nBOOK NOW
URL:https://dev.thedepanneur.ca/event/nurture-x-soft-focus-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/2018/04/Nurture-x-Soft-Focus-Harvest-Table-Dinner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180503T180000
DTEND;TZID=America/Toronto:20180503T210000
DTSTAMP:20260502T072709
CREATED:20180416T201416Z
LAST-MODIFIED:20180501T011704Z
UID:53407-1525370400-1525381200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tel Aviv by Amira Eskenazi
DESCRIPTION:Chef Amira Eskenazi was head chef of the iconic French restaurant La Regence at the Dan Hotel in Tel Aviv which allowed her to combine her love for classic French cooking with the colours and flavours of local\, Mediterranean ingredients. \n\n\n \n\n\nIn 2017\, she decided to return to her home country of Canada\, choosing Toronto because of its vibrant and growing food scene. She was happily surprised to see the diversity and possibilities that the city has to offer and is happy to introduce Toronto’s food lovers to her own international style.\n\n\n \n\n\nSoup $6\n\n\nHomemade chicken noodle vegetable \n\n\n \n\n\nMeze Plate $8\n\n\nMadbuha; Israeli cooked tomato & red pepper salad \n\n\nHummus with warm mushrooms \n\n\nBeet salad with parsley and crispy chicken skin (optional) \n\n\nHandmade challah roll \n\n\n \n\n\nBoureka $8\n\n\nFresh\, handmade cheese and potato pastries with hard-boiled egg\, pickled pepper and fresh tomato puree \n\n\n \n\n\nCabbage Roll $8\n\n\nStuffed cabbage with meat and rice -or- rice and bulgur wheat (vegan) in spicy\, smoky tomato sauce\n\n\n \n\n\nBlintz $6\n\n\nButtery crepe stuffed with warm cheese and berries\n\n\n \n\n\nPrix Fixe Menus\n\n\nLight Dinner $20\n\n\nChoice of Soup -or- Dessert\n\n\n+ Choice of 2 entree plates\n\n\n \n\n\nFeast $25\n\n\nSoup + Choice of 2 entree plates + Dessert\n\n\n \n\n\n—–\n\n\nAmira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US\, Caribbean and Europe. \n\n\nShe was also head chef at Tel Aviv’s only authentic Tuscan restaurant in Naveh Tzedek\, giving her insight into traditional Italian flavours. She now produces and sells her own handmade sauces\, pastas\, pestos and tapenades through her company\, VALIS foodcraft\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-tel-aviv-by-amira-eskenazi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/amira-collage-3.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20180502T180000
DTEND;TZID=America/Toronto:20180502T190000
DTSTAMP:20260502T072709
CREATED:20180427T222640Z
LAST-MODIFIED:20180427T223159Z
UID:54018-1525284000-1525287600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — WED May 2\, 2018
DESCRIPTION:Mutabal Shmander متبل شمندر\n				\n			\n				\n			\n				\n				Kobez bil foren بالفرن خبز\n				\n			\n				\n			\n				\n				Salatet Alkhus سلطة خس\n				\n			\n				\n			\n				\n				Barazek برازق\n				\n		\n\n[Beef] Mahashi Flefleh محاشي فليفلة\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Small zucchinis or eggplants are perhaps the most common\, but almost any vegetable can be Mahashi (stuffed). Today it’s a combination of colourful peppers (flefleh)\, stuffed with a mix of ground halal beef\, garlic\, mint and rice. The peppers are slow-cooked in rich tomato broth for delicious spring treat. \n[Vegetarian]\nA vegetarian version\, stuffed with a rice mixture spiced with parsley\, mint\, onion\, tomato\, garlic\, and pomegranate syrup. \nIt served with Kobez bil Foren; somewhere between pita and focaccia\, this homemade flatbread is perfect mopping up the delicious sauce and for dipping in the beet hummus. \nMutabal Shmander متبل شمندر\nA traditional beet-based meze dip popular in Syria\, especially in Aleppo. A relative of hummus\, or baba ganoush\, it’s made with beets combined with thick yogurt\, tahini and parsley seasoned\nwith a bit garlic\, pomegranate molasses\, lemon\, za’atar and walnuts. \nSalatet Alkhus سلطة خس\nA simple green salad of romaine lettuce\, tomatoes\, cucumber and carrots\, with fresh mint and a lemon\, garlic\, olive oil. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$25 +HST \nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup between 6–7pm from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) MAP \nFree 3km Delivery\nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore) MAP \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) MAP \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 “Guest Cook” spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Wednesday (10:30-4:30). We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can help 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!\nSupport Newcomer Kitchen \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-wed-may-2-2018/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/STUFFED_PEPPERS_mahshi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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