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DTSTART;TZID=America/Toronto:20240512T140000
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DTSTAMP:20260425T183727
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SUMMARY:MOTHER'S DAY COOKING CLASS: Chocolate-Raspberry-Rose Babka with Alissa Kondogiannis
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nWhat could be more fitting for the Dep’s first event in our new kitchen at CSI — our ‘birthday’ so to speak — than to host an event in celebration of Mother’s Day? For this special class\, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender\, warm braided brioche\, delicately sprinkles with dried rose petals. \nMother’s Day Special: Welcome cocktail (regular or non-alc) for any mother in attendance\, and 15% discount for any mother-child pair who attend the class together. (Use promo code: “MOM2024” to get your discount off 2 or more tix). \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/mothers-day-cooking-class-chocolate-raspberry-rose-babka-with-alissa-kondogiannis/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240430T183000
DTEND;TZID=America/Toronto:20240430T203000
DTSTAMP:20260425T183727
CREATED:20240404T195118Z
LAST-MODIFIED:20240405T020139Z
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SUMMARY:PICKLEFEST HANDS-ON: Syrian Makdous by Rahaf Alakbani
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nThis event takes place at Henderson Brewery\, 128a Sterling Rd.\nIn 2016\, when Newcomer Kitchen took root and grew out of The Depanneur\, one of the most exciting aspects was the sudden\, deep dive into the heart of traditional Syrian cuisine. Of the many delicious new things I was introduced to\, one of my absolute favourites discoveries was makdous; rich\, complex\, pickled mini eggplants stuffed with garlic\, spices and walnuts\, eaten as a mezze\, a side dish\, or used as an ingredient in other dishes — I had never encountered them before in restaurants or middle eastern shops. The ones I tried were homemade by Rahaf Alakbani\, the courageous young lady and talented cook who was leading the kitchen activities\, so I imagine they were likely better than anything I was going to find anyhow. \nThey were just unbelievably tasty\, and I always hoped we could find a way to share or teach how to make these unique\, spicy little flavour bombs\, but the traditional method involves an elaborate\, multi-day process of hollowing\, poaching\, squeezing\, drying\, stuffing and curing scores of tiny individual eggplants. But subsequent conversations with Rahaf led to a simplified recipe that works with regular eggplants which are much more readily available and affordable. Now we had an approach that combined convenience with authenticity\, allowing us to explore the art of making this traditional Syrian pickled dish much more quickly and easily\, in a way that was feasible for a hands-on workshop. \nUnder Rahaf’s expert guidance\, you’ll get to taste a variety of Syrian pickles\, and learn how to create your own batch of flavorful makdous to take home\, along with an unforgettable introduction to Syrian culture\, food and music.\n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—–\nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children.\n@the_rahaf_kitchen | @haneen_choir_ca\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-syrian-makdous-by-rahaf-alakbani/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
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DTSTART;TZID=America/Toronto:20240428T100000
DTEND;TZID=America/Toronto:20240428T170000
DTSTAMP:20260425T183727
CREATED:20240319T221754Z
LAST-MODIFIED:20240320T171714Z
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SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-croissants-from-scratch-by-leo-baduria-3/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240425T183000
DTEND;TZID=America/Toronto:20240425T203000
DTSTAMP:20260425T183727
CREATED:20240329T174759Z
LAST-MODIFIED:20240329T174933Z
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SUMMARY:COOKING CLASS: Eggless Pastas of Southern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some classic shapes and styles of pasta made focusing on classic hand-shaped pastas such as Cavatelli\, Orecchiette\, Fileja\, and Lorighittas. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Orecchiette with Sausage & Rapini. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_ \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-eggless-pastas-of-southern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240421T100000
DTEND;TZID=America/Toronto:20240421T160000
DTSTAMP:20260425T183727
CREATED:20240319T221956Z
LAST-MODIFIED:20240329T154327Z
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SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. This growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-3/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240420T173000
DTEND;TZID=America/Toronto:20240420T230000
DTSTAMP:20260425T183727
CREATED:20240330T202418Z
LAST-MODIFIED:20240420T173434Z
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SUMMARY:HOMECOMING: A Depanneur Cookbook Dinner Party with Nantha Kumar
DESCRIPTION:This event takes place at Ursa\, 5589 Avenue du Parc\, Montreal\nThe official Montreal book launch of The Depanneur Cookbook.  \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFrom 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook (courtesy of Librairie Drawn & Quarterly)\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.)  \nAfter dinner\, from 9pm on\, the room is open to the public for anyone to hang out\, have a drink\, listen to tunes and generally enjoy a good old fashioned house party\, so invite your chums to come out! \n\n \nMontreal has always been an indelible part of The Depanneur’s DNA\, and more fundamentally\, who I am. This is evident from obvious things like the name to subtler details like the long-standing tradition of being a BYOB venue (a concept entirely foreign to Ontario) and the spontaneous\, unpretentious character of the place. I am absolutely delighted to return to the city that inspired it all and have a chance to celebrate with old friends in my old quartier. In addition to a fabulous meal by Nantha Kumar\, this extra special event will feature live musical performance by Malachi Vale and DJ sets by Andy Williams. \n\nEnjoying a plate of curried iguana with Nantha at the night market in Sungai Petani\, Penang\, Malaysia \nBack in the day (c. 1994)\, Nantha Kumar slinging noodles out of back of Elsa’s might have been the first pop-up restaurant I ever encountered\, along with my first introduction to Malaysian food. Since then I have had more than my fair share of pop-ups\, and in 2023 had the good fortune to eat my way across Malaysia. The trip including meeting up with Nantha in Sungai Petani\, north of Georgetown in Penang\, to meet his mom and siblings\, and pop out to the local night market to share a plate of curried iguana. A few weeks later I found myself working the dish pit at his brother’s Sarawakian Kolo Mee noodle restaurant in Joho Bahru north of Singapore over the Chinese New Year long weekend. He quipped\, “Now everyone thinks we must have a really fancy restaurant because we have a white dishwasher!”. \n\nAmuse bouche\nSingapore-style chilli crab \nAppetizer\nFaux Bird’s Nest Soup (vegetarian) \nThali\nChicken or veggie rendang\, turmeric coconut rice\, dhal\, veggies and papadum\nGreen mango/papaya salad \nDessert\nBlack sticky rice pudding with coconut milk and Asian fruits \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nNantha Kumar is a Montreal-based travelling chef. Former proprietor of Plateau restaurants Nantha’s Kitchen and Cash & Curry\, he now travels the world doing restaurant and bar pop-ups\, cooking in people’s homes\, serving up street food\, and giving classes on Malaysian and South Indian cuisine. @nanthas_kitchen\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/homecoming-a-depanneur-cookbook-dinner-party-with-nantha-kumar/
LOCATION:Ursa\, 5589 Avenue du Parc\, Montreal\, Quebec\, H2V 4S8\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240418T183000
DTEND;TZID=America/Toronto:20240418T210000
DTSTAMP:20260425T183727
CREATED:20240405T001311Z
LAST-MODIFIED:20240405T020840Z
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SUMMARY:DIY Colombian Ajiaco with Natalia "Cookie" Martinez
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare a number of Colombian dishes and then sit down to share the meal you have made. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nNatalia “Cookie” Martinez has long been a beloved part of The Depanneur’s story. From her early days as a cookie baker\, to the ice cream sandwiches that were a popular summertime treat at The Dep for many years\, to her successful kiosk at Scadding Court’s Market 707\, to her very own Columbian Street Food shop in the Junction Triangle\, she’s always brought her infectious smile and good humour to the tasty food she serves. Her delicious Colombian ajiaco was always a customer and personal favourite\, so I’m delighted to have her back for a special pop-up event while is briefly visiting Toronto from her new home in Germany. \nCeviche De Camarones \nCeviche is popular dish in many parts of Latin America and one can find variations in pretty much every country with a coastline. This shrimp ceviche is popular in the Pacific and Atlantic regions of Colombia\, made with orange and lime juice\, tomato sauce\, shaved red onions and cilantro\, served with thin-cut plantain chips. \nAjiaco Santafereño\nWhile hearty chicken\, potato and corn soups are found from Cuba to Peru\, the Colombian capital of Bogota has its own distinctive style known as ajiaco santafereño. This is full meal in a bowl\, featuring chicken\, corn on the cob and several kinds of potatoes in a thick broth\, garnished with tangy capers\, creme fraiche and cilantro; served with avocado and rice on the side. \nAlfajores\nCookie didn’t get that nickname for no reason… One taste of her famous alfajores cookies – a buttery shortbread filled with arequipe (a Colombian dulce de leche caramel) and rolled in coconut — and you’ll know why.\n—– \n$79 + HST \n—– \nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. Even though now lives and cooks professionally in Germany\, you can still taste some of her tasty legacy recipes at Colombian Street Food on Dupont St.\n@cookiemartinezcooks | cookiemartinez.com\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/diy-colombian-ajiaco-with-natalia-cookie-martinez/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240411T183000
DTEND;TZID=America/Toronto:20240411T200000
DTSTAMP:20260425T183727
CREATED:20240319T220155Z
LAST-MODIFIED:20240320T173217Z
UID:137778-1712860200-1712865600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Egg Pastas of Central and Northern Italy with Chef Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple\, yet significant shapes and styles of pasta made with minimal tools\, focusing on classic handmade pasta shapes such as fettuccine\, pappardelle\, farfalle\, garganelli\, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Tagliatelle al Funghi\, a delicious creamy mushroom and parmesan dish. There is also a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$69 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_ \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-egg-pastas-of-central-and-northern-italy-with-chef-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/03/pcc-tagliatelle-ai-funghi-flo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240327T183000
DTEND;TZID=America/Toronto:20240327T210000
DTSTAMP:20260425T183727
CREATED:20240304T163047Z
LAST-MODIFIED:20240326T213310Z
UID:137461-1711564200-1711573200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Cuisine Connections with Newcomer Kitchen
DESCRIPTION:This event takes place at CSI Spadina\, 192 Spadina Ave.\, Suite 501\nThis dinner will the inaugural event of the Solutions Salon\, an exciting new collaboration between the Centre for Social Innovation and The Depanneur. This new private dining room is being co-created to host purposeful gatherings that unlock the power of food to foster connection. \nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders be seated for dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \n \n\n  \nIn early 2016\, thousands of Syrian refugees found safe haven in Canada\, but were mired in the long\, slow resettlement process\, with hundreds of families stuck in hotels for week or months at a stretch\, with no access to kitchens\, no way to prepare their own food. In a small gesture of hospitality\, The Depanneur — together with Cara Benjamin-Pace\, Rahaf Alakbani and Esmaeel Aboufakher — invited a few of the newcomer women to use its kitchen to prepare and share a meal. The prospect of a field trip and a familiar\, home-cooked meal offered a welcome break from the tedium of the hotels. This small act\, initiated by a few volunteers using donated ingredients\, quickly blossomed into a joyful and delicious weekly gathering. To sustain the initiative\, the group began to prepare extra meals to sell to offset costs. The revenue paid for the ingredients and the kitchen space\, and the surplus was divided up among the cooks. \nWithin a matter of months\, the Newcomer Kitchen project had grown to include over 50 Syrian families and a large team of volunteers. Each week a group would prepare 50 meals to be sold online for pickup & delivery. Public and media enthusiasm was overwhelming; meals sold out in a matter of hours; local\, national and international news outlets covered the story\, and social media lit up with thousands of shares\, likes\, and tweets. What became clear was that the potential of this model went far beyond one tiny storefront. In less than a year\, Newcomer Kitchen had put more than $30\,000 directly into the hands of over 50 families while providing meaningful work and a unique opportunity for engagement and integration. Over the course of the next three years\, this innovative pilot program would work with more than 80 Syrian families and put more than $150\,000 into their pockets. \nToday Newcomer Kitchen is a thriving nonprofit organization working with cohorts of entrepreneurial women from all over the world\, that continues to create social and economic opportunities through food. (The Depanneur is no longer directly involved\, but still revels in their success.) This lovely dinner celebrates this vital chapter in The Dep’s history\, inviting a few recent graduates alongside members of the latest cohort to showcase the talent and skill of Canada’s new citizens. \nThis will be the inaugural event of the Solutions Salon\, a new collaborative venture between The Depanneur and the Centre for Social Innovation. We hope to create a space devoted to purposeful gatherings that seek to unlock the power of food to create deep connections and foster important conversations. In a poignant twist\, it is located just down the hall from Newcomer Kitchen’s offices. What began with a humble invitation into The Dep’s kitchen\, now comes full circle tonight as we are invited to become a neighbour in their new home. \n\nA selection of appetizers will be provided during the 5:30-6:30 reception by the latest cohort of Newcomer Kitchen cooks — Cuisine Connections — showcasing the cuisines of Pakistan\, Sudan\, Morocco\, Nigeria and the Philippines. \nDinner Menu \nNigerian Jollof\nThis is one of the most quintessential dishes in the West Africa repertoire\, with many countries embroiled in a perennial “Jollof War” around who gets to claim this flavourful roasted red pepper and tomato rice pilaf as their national dish — perhaps the only war where every side is a winner. Originating in the 14th C. Jolof Empire in the Senegambian region of West Africa\, over the centuries this dish spread across Africa\, and crossed the Atlantic with the African Diaspora to become the foundation of American rice dishes like Jambalaya and Hoppin’ John. \nserved with \nMoroccan Chicken (Halal/GF)\nChicken marinated with preserved lemons and blend of Moroccan spices\, roasted and served with a silky onion and olive sauce. \n–or– \nMoin Moin (Vegan/GF)\nMoin moin is a very traditional West African dish\, a gently spiced savoury brown bean pudding steamed in banana leaves which lends it a unique flavour. \nand \nMoroccan Beet Salad\nColourful marinated beets\, dressed with parsley and cilantro in an olive oil and lemon dressing \nNigerian Coleslaw\nFinely chopped red and green cabbage mixed with carrots mixed in a cool\, creamy dressing. \nMoroccan Orange cake\nA rich\, flourless cake made from almond flour\, fresh eggs and fragrant oranges. \nNigerian Banana Cake\nSimilar to a classic upside-down cake or tarte Tatin\, this luscious dessert features a decadent topping of caramelized bananas. \nBeer\, wine and non-alcoholic beverages are available for purchase on site. \n—– \n$79 + HST \n—– \nThe Centre for Social Innovation is comprised of a group of dynamic co-working spaces animated by a vibrant community. CSI catalyzes\, inspires and supports people to create\, develop\, adopt and integrate new and renewed concepts and practices that put people and planet first. We envision a world where our systems – economy\, government\, culture and communities – serve to create a healthy\, just\, resilient & regenerative society full of meaning\, equity & happiness. @csitoronto\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-cuisine-connections-with-newcomer-kitchen/
LOCATION:CSI Spadina\, 192 Spadina Ave.\, Suite 501\, Toronto\, Ontario\, M5T 2C2\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240326T183000
DTEND;TZID=America/Toronto:20240326T210000
DTSTAMP:20260425T183727
CREATED:20240212T170703Z
LAST-MODIFIED:20240212T171027Z
UID:136906-1711477800-1711486800@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Kombucha by Rebekka Hutton
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nKombucha is a cultured tea beverage that with the help of a starter culture or SCOBY — a Symbiotic Community Of Bacteria and Yeast — becomes tangy\, lightly sparkling\, and full of probiotics. Many people want to learn to brew kombucha at home so that they can customize the flavourings\, sugar levels\, and carbonation of this exceptionally healthy beverage. As a bonus\, you save money and can drink more kombucha! \nIn this hands-on class\, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues\, selecting tea and flavourings\, SCOBY care\, bottling\, and carbonation\, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample\, along with a light snack. Participants will leave with enough starter\, organic sugar\, and a choice of organic tea to brew 2-4 litres at home. \nFor those keen to jump into kombucha brewing\, Rebekka can optionally provide the following items on request: \n\nlarger brewing jars: 2L ($5) or 4L ($10)\na healthy SCOBY ($20\, but not required)\na copy of The Big Book of Kombucha by Hannah Crum ($30)\nadditional organic tea in bulk (BYO container\, price TBD).\n\nIf you would like any of these items\, please contact us by March 18th so Rebekka can bring those for you.\n—– \n$59 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nRebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable\, healthy food in order to help grow the good food movement in Canada. Her experience as a cook\, program facilitator\, fundraiser\, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles\, sauerkraut and kimchi\, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\n@hendersonbrewing\n—– \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-kombucha-by-rebekka-hutton/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240324T120000
DTEND;TZID=America/New_York:20240324T143000
DTSTAMP:20260425T183727
CREATED:20240212T153915Z
LAST-MODIFIED:20240322T123850Z
UID:136874-1711281600-1711290600@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Sunday Sugo by Luciano Schipano
DESCRIPTION:This event takes place at Culinarium\, 1215 Weston Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nChef Luciano first came to the Dep in 2019 to lead a series of sold-out Master Classes on the art of making fresh burrata\, together with Master Italian Cheesemaker Angelo Pelosi. He returned to do several other events\, including an unforgettable Communal Table dinner at The Bentway where he prepared risotto for over 100 guests in his giant pentolo\, the largest of its kind in Canada. There must have been some mutual inspiration\, as he went on to found Culinarium\, a multi-purpose space akin to The Depanneur that hosts a wide variety of Italian food events.  \nNOTE: This event has two parts: from 12:00-1:00 we are open to the public\, anyone can stop by to grab a pint and a little taste of Chef Luciano’s exquisite truffle risotto (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 1:00\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nIn many Italian households\, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce\, sugo or gravy\, and surely every family makes it their own way\, but the result is always a tomato sauce rich with meat. Chef Luciano Schipano shares this tradition with us alongside an elegant selection of other authentic Italian favourites.\n—– \nAMUSE BOUCHE \nRisotto al Tartufo Nero e Burrata: Black truffle risotto with burrata \nANTIPASTI \nPecorino crotonese DOP\, sheep ricotta\, prosciutto crudo di Parma\, cacciatore al tartufo\, grilled eggplant\, olive schiacciate\, walnuts and dried figs \nPRIMI \nFettuccine al Sugo: homemade fresh egg pasta\, served with a classic Italian sugo: a hearty “Sunday sauce” made with meatballs\, pork ribs\, lamb\, and Italian sausage that’s been slowly simmered with San Marzano tomatoes for 5 hours. Vegetarian option: eggplant parmigiana \nInsalata: Italian dressing with wine vinegar\, olive oil and salt. \nDOLCE \nBiscotti: crisp\, homemade cantucci cookies served with classic moka espresso \n—– \nChef Luciano Schipano has a serious passion for the culinary arts. A committed food advocate\, an accomplished personal chef\, executive chef\, teacher and food consultant\, Chef Luciano loves to share his knowledge of Italian cuisine\, both in Canada and Italy. In addition to running several Toronto venues specializing in Italian cuisine such as Culinarium\, Boccaccio\, and Caffé Cinquecento\, Chef Luciano also organizes Culinary Tours in Calabria\, Italy offering a unique opportunity to enjoy food and culture directly with farmers\, producers and local chefs. lucianoschipano.com | @lucianoschipano\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-sunday-sugo-by-luciano-schipano/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Sunday-Sugo.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240324T100000
DTEND;TZID=America/Toronto:20240324T170000
DTSTAMP:20260425T183727
CREATED:20240205T171540Z
LAST-MODIFIED:20240319T164121Z
UID:136477-1711274400-1711299600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \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@mywindowtotheworld\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-croissants-from-scratch-by-leo-baduria-2/
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:20240322T183000
DTEND;TZID=America/Toronto:20240322T210000
DTSTAMP:20260425T183727
CREATED:20240219T192338Z
LAST-MODIFIED:20240321T073042Z
UID:137102-1711132200-1711141200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Filipino Kamayan with Maria Polotan
DESCRIPTION:This event takes place at Henderson Brewery\, 128a Sterling Rd.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nNOTE: This event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nMaria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep\, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep. All I can say is if you have not had the chance to try silog\, Filipino brunch classic of garlic fried rice\, a fried duck egg\, some homemade tocino (cured pork belly) and archara (pickled papaya)\, you want to get on that ASAP. \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n  \nKamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight\, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed\, surrounded by a variety of meat and vegetable dishes\, condiments and garnishes. The meal is then shared by everyone at the table\, eaten by hand without plates or utensils.  This particular kamayan feast features another spectacular Filipino speciality: lechon — a whole roast young pig — the unforgettable centrepiece of many Pinoy celebrations. Join us for the unique culinary experience of kamayan\, showcasing the flavours and traditions of Filipino cuisine.\n—– \nLechon\nWhole roast suckling pig in the Southern Philippine style where the cavities are filled with aromatics — lemon grass\, garlic\, onions and spices — before being roasted whole to glistening mahogany finish \nInasal na Manok\nIlongo-style barbecued chicken skewers of dark meat marinated in garlic\, ginger\, chilli\, lemongrass\, coconut vinegar and brown sugar. \nPinamalhan\nFish braised in vinegar and spices and then cooked until the sauce reduces and and intensely flavourful crispy crust develops. \nPaksiw Na Lechon \nThis is a dish hails from Luzon\, the largest and most populous island in the Philippines\, in the northern part of the archipelago.
Here pork is braised in sour-sweet sauce with vinegar\, soy\, garlic\, onions and chilies.  \nKinilaw na Pusong Saging (V)\nBanana hearts\, the tender centre of the flower of the banana palm\, are a popular Filipino delicacy similar to artichoke hearts. In this dish\, thin slices of blanched banana hearts are prepared in the style of kinilaw\, a dish similar to ceviche\, with a tart\, acidic dressing of coconut vinegar\, lime juice\, shallots and ginger\, finished off with coconut cream. \nKalabasa Sa Gata (V)\nMaria’s featured recipe in The Depanneur Cookbook: Asian squash simmered in a spicy coconut broth flavoured with garlic\, ginger\, onion\, lemongrass\, and chiles. \nEnsaladang Labanos (V)\ndaikon radish salad \nAcharang Papaya\nA tangy pickled of green papaya\, carrot\, onion\, garlic\, ginger \nThis meal will be served kamayan-style\, communally on banana leaves\, with a mix of white & brown rices\, and a selection of condiments\, to be eaten with one’s hands \nDesserts:  \nBiko\nA sticky and sweet rice cake topped with latik\, a gooey coconut-caramel glaze. \nMalagos Chocolate Cupcake\nLuscious dark mini cakes featuring the award-winning\, single-origin heirloom Malagos cacao from Davao\, Philippines.\n—– \n$79 + HST \n—– \nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s\, offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and at Withrow Park Farmers’ Market in the summer. @mamalindasto\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-filipino-kamayan-with-maria-polotan/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/20170833-tatler-homes-kamayan-boodle-fight-tatlerhomehappy012123_cover_1600x1067.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20240317T140000
DTEND;TZID=America/Halifax:20240317T160000
DTSTAMP:20260425T183727
CREATED:20240219T211450Z
LAST-MODIFIED:20240316T143439Z
UID:137159-1710684000-1710691200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican St. Patrick’s Day Tamales by Santo Pecado
DESCRIPTION:This event takes place at Santo Pecado\, 1679 St. Clair Avenue W.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\n(Particpants can choose to pre-order a copy of the cookbook with their tickets\, which entitles them to a $5 discount.)\nNot many people know that on St. Patrick’s day\, Mexicans honor the San Patricios\, the St. Patricks Brigade of Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chefs Paola Solorzano and Adriana Rubio\, knowledgeable experts in traditional Mexican cooking. Join them as they walk you through the traditions and recipes of two classic Mexican dishes: tamales and atole. \nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. But making tamales that are light\, tender and delicate is a special skill. Paola & Adriana will be sharing their recipe for chicken tamales verde\, with a tangy & spicy tomatillo and serrano pepper salsa. There will also be vegetarian tamales made with dark poblano peppers and creamy fresh panela cheese. \nThey will also introduce you to chocolate atole (also known as champurrado)\, a hot\, creamy beverage made with toasted corn flour and Mexican chocolate that is typically accompanied with tamales\, especially popular during Christmas holiday season. There will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes.\n—– \n$79 +HST \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. With 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. @santopecadoto\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/workshop-mexican-st-patricks-day-tamales-by-santo-pecado/
LOCATION:Santo Pecado\, 1679 St. Clair Avenue W.\, Toronto\, Ontario\, M6N 1H9\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Pork-GreenChileTamales-e1708396268777.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240314T173000
DTEND;TZID=America/New_York:20240314T213000
DTSTAMP:20260425T183727
CREATED:20240211T210856Z
LAST-MODIFIED:20240311T204738Z
UID:136862-1710437400-1710451800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Turkish Delights by Tuba Tunç
DESCRIPTION:This event takes place at Lokum Eats\, 23 St. Johns Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis elegant dinner harkens back to the original menu of Tuba’s very first Supper Club at The Depanneur at the beginning of 2020\, when she was a freshly minted George Brown grad. Since then she became a regular feature at The Dep\, bringing her distinctive take on Turkish cuisine to several Pick Up Diners during the Covid lockdown as well as several sold-out Communal Table events at the Bentway. I’m delighted to celebrate her contribution to the cookbook at Lokum Eats\, her fabulous new restaurant in the Junction. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a drink and some delicious manti (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of inspired dishes.\n—– \nAMUSE BOUCHE \nManti: these small\, labour-intensive Turkish dumplings are tiny pockets of happiness\, slathered in a heavenly combination of yogurt\, butter and spices. \nMEZZE \nZeytin Piyazi + Muhammara: delicious olive and red pepper dips\, served with house made fresh bread \nAPPETIZER \nBorek: caramelized onions and leeks wrapped in delicate yufka pastry\, served over a béchamel sauce\, topped with fried leeks. \nMAIN\nHünkar Beğendi: “Sultan’s Delight” [Beef or Vegetarian] — luscious roasted eggplant base topped with beef or vegetables in a spiced tomato gravy\, served with rice and arugula salad with pickled onions\, pomegranate seeds and pomegranate vinaigrette \nTRIO OF DESSERTS \nCandied Pumpkin: pumpkin chunks cooked in simple syrup and spices\, served with tahini and walnuts \nRevani: semolina and lemon cake\, topped with plum & sour cherry compote \nLabne Cheese Pudding: with chocolate sauce \n—– \nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, Tuba has founded Lokum Eats\, a restaurant  in Toronto’s Junction neighbourhood where she showcases traditional Turkish & Ottoman cuisine. @lokumeats\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-turkish-delight-by-tuba-tunc/
LOCATION:Lokum Eats\, 23 St Johns Rd.\, Toronto\, Ontario\, M6P 1T7\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240312T173000
DTEND;TZID=America/Toronto:20240312T210000
DTSTAMP:20260425T183727
CREATED:20240219T192207Z
LAST-MODIFIED:20240304T163236Z
UID:137101-1710264600-1710277200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: DIY Mexican Tlacoyos with Ivan Wadgymar
DESCRIPTION:This event takes place at Society Clubhouse\, 967 College St.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the workshop & dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. \nLen Senater is the founder of The Depanneur and author of The Depanneur Cookbook. For this workshop he is changing hats from simply hosting\, making an appearance as one of the instructors facilitating the evening’s cooking. \n\nPozole Verde\nLen shares his embarrassingly easy\, unabashedly gringo ‘cheat’ version of the otherwise time-consuming and labour-intensive Mexican hominy corn soup\, pozole\, made in mere minutes in the Instant Pot. Decorated with a range of colourful garnishes\, it’s a quick weeknight meal that masquerades as an impressive party dish.. \nEnsalada de Nopales\nSomewhere between a salsa and salad\, this delicious salad is made from the cactus paddles of same plant that produces the nopal fruit (aka prickly pear). \nGuacamole\nThe avocado spread that is now a global phenomenon\, made the authentic Mexican way\, served with Maizal’s artisanal totopos (tortilla chips) \nSalsa Verde\nTangy and bright\, this essential Mexican salsa is made with green tomatillos rather than tomatoes. \nTlacoyos de Maíz Azul Rellenos de Frijol \nTlacoyos are a quintessential Mexico City street food — thick\, pointed ovals shaped from Ivan’s homegrown organic blue corn masa\, and stuffed with organic black turtle beans. They are then griddled until crispy and flecked with spots of char\, and topped with the cactus salad\, fresh salsa and crumbled cotija cheese. \nFlan Napolitano\nMexican food also contains the legacy of Spanish food\, which shares influences from the rest of continental Europe. This classic flan\, a long-standing Mexican staple\, can trace its roots back as far back as the custards of the Roman Empire. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$79 + HST \n—–\nIn addition to running Maizal Tortilleria\, Iván Arturo Wadgymar is an avid food grower and plant caretaker\, a bicycle enthusiast\, avid reader and writer\, a runner and soccer player\, traditional dancer\, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO \n—– \nThis event takes place at Society Clubhouse\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-diy-mexican-tlacoyos-with-ivan-wadgymar/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240309T173000
DTEND;TZID=America/New_York:20240309T213000
DTSTAMP:20260425T183727
CREATED:20240212T153024Z
LAST-MODIFIED:20240217T202752Z
UID:136838-1710005400-1710019800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Rijsttafel by Justin Go and Alison Broverman
DESCRIPTION:This event takes place at Borrel\, 1333 Danforth Ave.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFor many years\, Justin Go and Alison Broverman ran a popup featuring traditional Dutch fare as bitterballen\, boerenkool\, and frikandellen. It reunited Dutch expats with the beloved food of their homeland and introduced countless Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. In 2018 they bit the ballen and opened Borrel as Toronto’s first and only Dutch themed bar & restaurant. \nRequests from customers combined with a desire to reconnect with the food Justin fondly remembered his grandfather cooking on his trips back to the Netherlands: rijsttafel. Justin and Alison tackled this ambitious project for the very first time at The Depanneur back in 2016\, and it is now a sold-out monthly feature at their restaurant. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a pint and some delicious bitterballen (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes served as a lavish banquet. It pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. This sumptuous\, family-style meal features elaborate collection of meat and vegetable dishes that offering a melange of sweet\, spicy and savoury flavours to complement a heaping platter of nasi goreng (Indonesian fried rice).\n—– \nAMUSE BOUCHE \nBitterballen: These delectable\, little\, crunchy-on-the-outside\, creamy-on-the-inside croquettes of beef or vegetables in a rich béchamel are a classic Dutch snack\, and are Justin & Alison’s featured recipe in the cookbook. \nAPPETIZERS/CONDIMENTS \nKrupuk: deep-fried shrimp-flavoured crackers\nKering tempeh: fried tempeh in sweet and spicy glaze\nSeroendeng: toasted coconut flakes and peanuts\nSambal badjak: homemade hot sauce\nSatay sauce: homemade peanut sauce\nAtjar ketimun manis: pickled cucumber \nVEGETABLE \nSambal goreng buncis: green beans in a spicy coconut sauce\nGado gado: Indonesian salad of blanched vegetables with peanut sauce\nSajur lodeh: stewed vegetables in a coconut broth\nSambal goreng kentang: fried potatoes with chili sauce\nSambal terong: eggplant with chili sauce \nMEAT \nChicken satay: skewered marinated chicken with peanut sauce\nBeef rendang: spicy stewed beef in coconut sauce\nBabi pangang: grilled pork in sweet and sour sauce\nSambal terasi udang: shrimp in a savoury tomato sauce\nAjam paniki: chicken in a coconut sauce \nRICE \nNasi goreng: Indonesian fried rice \n *** Peanuts feature prominently in a number of dishes. ***\n—– \nJustin Go and Alison Broverman parlayed a long-running popup at The Depanneur into Toronto’s only Dutch “brown café”\,  Borrel\, that evokes the cozy pubs of Amsterdam. @BorrelTO\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-rijsttafel-by-justin-go-and-alison-broverman/
LOCATION:Borrel\, 1333 Danforth Ave.\, Toronto\, Ontario\, M4J 1N1\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240307T173000
DTEND;TZID=America/Toronto:20240307T203000
DTSTAMP:20260425T183727
CREATED:20240220T002626Z
LAST-MODIFIED:20240307T031321Z
UID:137185-1709832600-1709843400@dev.thedepanneur.ca
SUMMARY:ROUNDTABLE: Dishing Dirt & Spilling Tea — Depanneur Cooks in Conversation
DESCRIPTION:This event takes place at 183 Gallery\, 183 Queen St. E.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.)  \nThen at 6:30\, the room will close and ticket holders will move to the upper lounge for the panel discussion. (Optionally\, guests can choose to pre-order a copy of the book when they purchase their tickets\, which entitles them to a $5 discount). \nLen Senater joins a group of interesting and diverse chefs featured in The Depanneur Cookbook for a lively roundtable conversation moderated by Neil Coletta. They will share stories and memories of The Depanneur during its 10+ year tenancy as Toronto’s Place Where Interesting Food Things Happen\, and explore how these experiences may have influenced their trajectories and informed their understanding of the relationship between food and community. There will be a generous opportunity for audience questions and time to hang out before and after the panel discussion. Join us for drinks and snacks\, great company and interesting conversation\, everything you’ve come to love from a Depanneur gathering.\n—– \nLen Senater founded The Depanneur in 2011 as an experiment in pop-up dining. Over the next decade it would become a vibrant showcase of Toronto’s incredible culinary diversity\, hosting thousands of unique culinary events. In 2016 The Dep became the birthplace of Newcomer Kitchen\, a non-profit culinary project working with Syrian refugee women. Shortly before closing at the end of 2021\, Len launched The Depanneur Cookbook as a Kickstarter\, which went on to become the most successful Canadian cookbook ever on the platform and will be published by Simon & Schuster Canada in March 2024. \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario. @turok_parker \nMichael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. A graduate of George Brown College\, he has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Holt Renfrew and Bramble Gastropub. Chef Michael also provides cooking classes\, as well as private seasonal tastings and small event catering. @chefmichaelkirkwood \n\nCarol Mark is a Certified Tea Sommelier who loves tea and the way it connects people. Carol is the founder of The Love of Tea\, a purveyor of specialty pure blended teas that supports art\, health and social change\, as well as the author of several e-books on tea including The Love of Tea\, A Modern Afternoon Tea and The Best of Drink & Food. Carol is also an impassioned artist and community activist involved in her neighbourhood of Moss Park\, as well as projects around the world. @amazingmosspark \n\nErika Araujo was a surgery nurse in Mexico\, but found her passion for cooking after emigrating to Canada and enrolling in the Culinary Arts program at Humber College. Since graduating she has been tirelessly promoting Mexican culture and cuisine through cooking workshops\, catering and restaurant projects\, TV appearances\, as well as supporting numerous non-profit initiatives. After 15 years in Toronto\, Erika now resides in Calgary. @cheferikaaraujo \nNeil Coletta cooked professionally for 20 years in the United States and Europe before earning a Master of Arts in Food Studies from Boston University and a Master of Fine Arts in Media from the State University of New York. He taught courses in Food History and Anthropology while running Culinary Arts\, Wine Studies and Food & Culture programs before transitioning to the travel industry where he specialized in Culinary Tourism. Now he lives in Toronto and collaborates on all things Depanneur. \n—– \n$9 + HST \nLocally brewed Henderson beer and non-alcoholic beverages will be available for purchase on site.\n\n—– \nThis event takes place at 183 Gallery\, an innovative multi-purpose arts & community space in Moss Park\, run by the intrepid artist\, activist and tea sommelier Carol Mark. @amazingmosspark \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/roundtable-dishing-dirt-spilling-tea-depanneur-cooks-in-conversation/
LOCATION:183 Gallery\, 183 Queen St. E\, Toronto\, Ontario\, M5A 1S2\, Canada
CATEGORIES:Pop Up
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240305T173000
DTEND;TZID=America/Toronto:20240305T203000
DTSTAMP:20260425T183727
CREATED:20240205T224259Z
LAST-MODIFIED:20240303T170449Z
UID:136516-1709659800-1709670600@dev.thedepanneur.ca
SUMMARY:BOOK LAUNCH: The Depanneur Cookbook - Stories from Canada's Unlikeliest Restaurant
DESCRIPTION:After more than 3 years Canada’s most successful Kickstarter cookbook ever is finally hitting the shelves!\nCome celebrate this momentous occasion with The Depanneur and Simon & Schuster Canada on TUESDAY March 5 at the Spacing Store at 401 Richmond St. W. \nGather with Depanneers from far and wide! There will be books to be bought and signed\, cool new swag to check out\, tasty snacks from Newcomer Kitchen\, drinks from Henderson Brewing served by Society Clubhouse. \nNote: if you pre-ordered your book via Kickstarter\, you can pick up your copy at this event. We will be reaching out to all the Kickstarter backers to confirm their shipping/pickup preferences. \nPLEASE R.S.V.P. BELOW
URL:https://dev.thedepanneur.ca/event/book-launch/
LOCATION:Spacing Store\, 401 Richmond St W\, B02\, Toronto\, Ontario\, M5V 3A8\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Dep-Cookbook-Book-Launch-Header_FIX.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240303T100000
DTEND;TZID=America/Toronto:20240303T160000
DTSTAMP:20260425T183727
CREATED:20240205T170605Z
LAST-MODIFIED:20240205T170901Z
UID:136472-1709460000-1709481600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \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@mywindowtotheworld \n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-2/
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/2024/01/bread_page_banner.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:20240227T183000
DTEND;TZID=America/Toronto:20240227T210000
DTSTAMP:20260425T183727
CREATED:20240123T225055Z
LAST-MODIFIED:20240123T225855Z
UID:136305-1709058600-1709067600@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: The Soul of Kimchi by Sang Kim
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nKimchi is the soul of Korean cuisine—an uniquely healthy and delicious take on fermented vegetables and roots. The most familiar is poggi— the red\, chili-infused\, fermented nappa cabbage found on every Korean table at every meal. \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 quietly making good in the community. And now Chef Sang has levelled up\, offering free hands-on kimchi workshops to youth hubs in the Toronto Public Library. \nCome make kimchi with Chef Sang like you’ve never tasted before. He will be teaching the recipe that has been the best-kept secret of his matrilineal line for many generations. \n$60 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\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.. \nHis TV show\, Searching With Chef Sang: Season One\, aired on TLN in Fall of 2023. Season Two will air in Spring of 2024. For Season Three\, filming in 2024\, he will be visiting Korea and learning from some of the contemporary kimchi-making icons throughout the country. \nHis third and fourth books\, Eating Dogs\, a collection of short stories\, and Searching For A Village Called Love\, a memoir\, will be released soon.\n@chefsangkim\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-the-soul-of-kimchi-by-sang-kim/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/Korean-Kimchi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240225T130000
DTEND;TZID=America/Toronto:20240225T153000
DTSTAMP:20260425T183727
CREATED:20240130T015207Z
LAST-MODIFIED:20240212T170008Z
UID:136369-1708866000-1708875000@dev.thedepanneur.ca
SUMMARY:COOKING CLASSS: Classic Filled Pastas by Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta\, with a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_
URL:https://dev.thedepanneur.ca/event/cooking-classs-classic-filled-pastas-by-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240214T183000
DTEND;TZID=America/Toronto:20240214T203000
DTSTAMP:20260425T183727
CREATED:20240205T173104Z
LAST-MODIFIED:20240208T182727Z
UID:136483-1707935400-1707942600@dev.thedepanneur.ca
SUMMARY:VALENTINE'S DAY COOKING CLASS: Chocolate Babka with Alissa Kondogiannis
DESCRIPTION:This class takes place at the West End Phoenix Clubhouse | 3 Bartlett Ave \nWhat could be more romantic\, more aphrodisiac than the feel of soft\, supple dough under your fingertips\, the heady smell of melting chocolate\, the spicy perfume of cinnamon\, the warm\, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s Day for a fun\, hands-on class making sinfully decadent\, sensually delightful fresh chocolate babka. \nNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us next week! \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/valentines-day-cooking-class-chocolate-babka-with-alissa-kondogiannis/
LOCATION:West End Phoenix\, 3 Bartlett Ave.\, Toronto\, Ontario\, M6H 1M3\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240211T100000
DTEND;TZID=America/Toronto:20240211T170000
DTSTAMP:20260425T183727
CREATED:20240108T222856Z
LAST-MODIFIED:20240108T222856Z
UID:136170-1707645600-1707670800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \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—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/cooking-class-croissants-from-scratch-by-leo-baduria/
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/2021/11/20211127_133856.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240210T183000
DTEND;TZID=America/Toronto:20240210T210000
DTSTAMP:20260425T183727
CREATED:20240125T023611Z
LAST-MODIFIED:20240125T024040Z
UID:136314-1707589800-1707598800@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Levantine Splendour
DESCRIPTION:Discover a unique Dinner Party experience curated by Len Senater of The Dep. \nAn inviting grazing table and well-stocked bar greets you on arrival to ease you into this fun\, hands-on workshop. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular 8-course vegetarian feast inspired by Syrian and Levantine culinary traditions. All ingredients\, equipment and recipes are supplied and two expert facilitators are on hand to guide you through the whole process. It’s a fabulous way to meet new people\, learn new recipes and enjoy a delicious meal in a convivial & collaborative setting. \nLoved everything about last night\, it was just so perfectly executed. The act of preparing beautiful and delicious food where all the thinking was done for us\, and the feeling of connection from meal prep to sitting together was so comfortable and organic. Truly an amazing experience\, especially for someone like me who shies away from social situations in general. Thank you for this wonderful night! I would absolutely do this again!\n —Catherine Choi \n—– \nGrazing Table | spiced feta\, marinated olives\, fresh vegetables\, lavash crackers \nTurkish Red Lentil Soup | a luscious soup made using the Instant Pot \nHummus Shamandar | vibrant beet hummus \nMuhammara | classic red pepper and walnut dip from Aleppo \nBabaganouj | luxurious smoky eggplant spread \nHomemade Labneh | creamy yogurt cheese garnished with za’aatar and sumac \nWarm Puy Lentil Salad with Charred Radicchio\, Pecorino\, and Candied Pecans \nLebanese Village Salad with Apple & Mint \nBatheeth | Cardamom and ginger-scented date balls garnished with rose petals and pistachio \nServed with fresh pita courtesy of Parallel Brothers\, whose incredible house-made specialty tahinis are also be featured in the recipes. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$99 + HST \n—–\nThis event takes place at Society Clubhouse (at 967 College Street)\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse
URL:https://dev.thedepanneur.ca/event/diy-dinner-party-levantine-splendour/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/signal-2023-12-02-092727_002.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240130T183000
DTEND;TZID=America/Toronto:20240130T210000
DTSTAMP:20260425T183727
CREATED:20240108T185410Z
LAST-MODIFIED:20240116T014244Z
UID:136148-1706639400-1706648400@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Homemade Sauerkraut  by Heather Kilner
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nIn this fun\, hand-on class Heather Kilner will introduce you to the fundamentals of home fermentation. You’ll be cutting\, mashing\, salting and stirring your way to a healthy and tangy naturally fermented cabbage sauerkraut as you learn about the many benefits of fermented foods. Everyone will leave the class with a basic understanding of safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the chemistry\, ingredients and techniques to make a killer kraut every time. \n$60 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-homemade-sauerkraut-by-heather-kilner/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/1660042360-wooden-spoon-in-pot-of-sauerkraut-1200px.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240128T100000
DTEND;TZID=America/Toronto:20240128T160000
DTSTAMP:20260425T183727
CREATED:20240104T190354Z
LAST-MODIFIED:20240108T223104Z
UID:136087-1706436000-1706457600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.—–\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \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.
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria/
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/2024/01/bread_page_banner.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:20231217T141500
DTEND;TZID=America/Toronto:20231217T164500
DTSTAMP:20260425T183727
CREATED:20231121T192230Z
LAST-MODIFIED:20231121T215222Z
UID:135967-1702822500-1702831500@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Sweet Treats by Rahaf Al Akabani
DESCRIPTION:SUN Dec 17th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJust in time for the holidays – learn how to make beautiful\, delicious and healthy traditional Syrian sweets. \nGranola bars and energy balls may seem like modern\, health-conscious inventions\, but for thousands of years\, delicious sweets made from honey\, dates\, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun\, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes\, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.\n—– \nSimsmiyas bel Mokasrat (aka “Granola Bars”): A traditional Syrian sweet\, Simsmiyas bel Mokasrat features an attractive mix of nuts\, seeds\, and honey and a hint of fragrant orange blossom water. The recipe can be customized with everything from flax and chia seeds to cranberries and chocolate. They are easy to make\, long lasting and gluten-free\, a perfect choice for a quick\, wholesome snack\, holiday grazing platter or a nutrition-dense breakfast on the go. \nKurat al Takah bil Tamer w Mokasrat (aka “Date Energy Balls”): Kurat al Takah is a classic Levantine treat made with dates and walnuts spiced with cinnamon and cardamom\, and then rolled in pistachio\, sesame or coconut for an elegant presentation. These energy-packed\, raw-food\, gluten-free balls are both delicious and very healthy. Quick and simple to make\, they stay fresh for weeks. Enjoy them in the morning\, as a mid-afternoon boost\, or a lovely post-meal treat that pairs beautifully with Turkish coffee\n—– \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-sweet-treats-by-rahaf-al-akabani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/11/Syrian-Sweets.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231210T141500
DTEND;TZID=America/Toronto:20231210T164500
DTSTAMP:20260425T183727
CREATED:20231108T214954Z
LAST-MODIFIED:20231121T173841Z
UID:135834-1702217700-1702226700@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Artisanal European Flat Breads with Leo Baduria
DESCRIPTION:Sunday\, Dec 10th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJoin artisanal baker Leo Baduria for this fun\, hands-on workshop. Participants will learn the recipes and techniques for making traditional yeast-risen flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. You’ll get to snack on the delicious breads made in class and take home any extras.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \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@mywindowtotheworld
URL:https://dev.thedepanneur.ca/event/cooking-class-quick-european-flat-breads-with-leo-baduria-2/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/LEO-BADURIA_Fougasse-aux-olives_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231203T141500
DTEND;TZID=America/Toronto:20231203T164500
DTSTAMP:20260425T183727
CREATED:20231108T215726Z
LAST-MODIFIED:20231124T142609Z
UID:135847-1701612900-1701621900@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Making Chocolate Babka with Alissa Kondogiannis
DESCRIPTION:Sunday\, Dec 3rd\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen. \n@barnstarkitchen \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-making-chocolate-babka-with-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR