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DTSTART;TZID=America/Halifax:20170402T193000
DTEND;TZID=America/Halifax:20170402T223000
DTSTAMP:20260502T072524
CREATED:20170306T164630Z
LAST-MODIFIED:20170320T145635Z
UID:34601-1491161400-1491172200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: An Authentic Polish Evening by Maria Rozynska
DESCRIPTION:Poland\, with its cold Canadian-like climate\, has had centuries to perfect the art of delicious winter comfort food. The multi-talented Maria Rozynska taps into her Polish heritage to offer up a selection of traditional favourites. Join us for one evening only of authentic Polish food and culture\, with traditional Polish songs sung by Maria accompanied by Polish folk musician Ted Zdybal on accordion and of course vodka. You really don’t want to miss this! \n—–\nSledzie (Pickled Herring) – the traditional starter at a Polish holiday meal\, served with fresh light rye bread \nBorscht (Beetroot Soup) – flavourful\, slightly sweet beet and cabbage kvas broth served over “Uszka” (ear-shaped\, mushroom-filled dumplings) \nPlacki Po Wegiersku (Potato Pancakes with Goulash) – a hearty stew of slow-cooked beef\, pork and vegetables in a paprika-infused tomato sauce\, served over freshly made potato pancakes\, with a dollop of cool sour cream and a sprinkling of fresh parsley \nMizeria (Cucumber Salad) – served in a rich cream and fresh dill sauce \nNaleśniki z Serem (Crepes with Sweet Cheese Filling) – traditional Polish crepes served warm with a sweet ricotta cheese filling drizzled with fruit sauce and a dash of powdered sugar \nKompot – a non-alcoholic sweet beverage prepared from several kinds of dried fruit\n—– \n$50+HST \n—–\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club\nhttp://thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-smacznego-polish-dinner-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_668356396705070.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170402T100000
DTEND;TZID=America/New_York:20170402T150000
DTSTAMP:20260502T072524
CREATED:20170227T221733Z
LAST-MODIFIED:20170328T015400Z
UID:35570-1491127200-1491145200@dev.thedepanneur.ca
SUMMARY:BENNY | The Sunday Brunch Pop-Up at The Depanneur
DESCRIPTION:Meet benny\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea \nTo reserve\, purchase a ticket in advance online.\n1.5hr seatings every 45 minutes from 10am to 2:30pm.\nAlso open for walk-ins (cash only) \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30 all-in!\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \nBENNIES | $12 \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES | $6 \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS | $6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nJuice | $3     |     Bottomless coffee or tea | $3\n—– \nReserve online or Walk-In (cash only)
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-26-2-2017-04-02/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170331T180000
DTEND;TZID=America/Halifax:20170331T210000
DTSTAMP:20260502T072524
CREATED:20170320T233209Z
LAST-MODIFIED:20170321T001612Z
UID:35316-1490983200-1490994000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Cauliflower Buffalo Wings by Keisha Luke
DESCRIPTION:Can “wing night” be good for you? The answer is YES! Join Culinary Nutritionist Keisha Luke for a fun night of a Buffalo wings and Guyanese comfort food with a #vegan & #glutenfree clean-eating twist. \n—–\nCauliflower Buffalo “Wings” $6\nThis is fun\, healthy take on traditional Buffalo wings. Enjoy a side of tender pieces of cauliflower\, dipped in a light batter of brown rice flour\, almond milk and a gracious amount of spices such as ground cumin\, paprika\, garlic and sea salt. Baked to the perfect combination of tender & crispy\, then tossed in a spicy and tangy buffalo sauce. Served with a cool\, creamy dill sauce. \nChanna Masala $9\nProtien-packed chickpeas in a classic Indian-by-way-of-Guyanana style\, simmered in a rich tomato coconut milk gravy full of aromatic spices like cinnamon\, cardamom\, clove\, cumin\, coriander\, nutmeg\, fenugreek\, pomegranate seeds\, ginger\, caraway\, mace\, musk melon and mint leaves; served with basmati rice. \nPine Tart $4\nA vegan twist on a traditional homemade Guyanese pastry filled with homemade pineapple jam\, spiced with cinnamon\, clove and a hint of vanilla.\n—– \n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service\, in-home cooking/catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nhttps://www.keishaluke.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-cauliflower-buffalo-wings-by-keisha-luke/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_588693691327384.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170330T180000
DTEND;TZID=America/Halifax:20170330T190000
DTSTAMP:20260502T072524
CREATED:20170327T204123Z
LAST-MODIFIED:20170327T204608Z
UID:35533-1490896800-1490900400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN  — March 30
DESCRIPTION:[chicken] El Rgaga الرقاقه أو المكامير\nEl Rgaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with onions caramelized in olive oil and chicken that has been poached in a spiced broth\, and then baked until golden and crispy on top. (The name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]  Harraq Esbaoo حراق اصبعو\nA very old and well-known dish in Syria\, the name translates “burning his finger”. The notion is that the dish is so delicious\, that diners can’t resist going for it before it cools\, so they burn their fingers. Lentils and fresh\, hand-cut pasta are cooked together with spices then mixed with onions\, coriander\, and a tamarind & pomegranate molasses dressing\, then garnished with crispy fried pita croutons\, caramelized onions\, fresh coriander and fresh pomegranate seeds. \nOk\, here’s my stab at Syrian humour:\nHow did the Syrian hipster burn his fingers?\n He ate his Harraq Esbaoo before it was cool.\n[#rimshot] \nSalateh Jarjeer صلطة جرجير\nA refreshing salad of peppery arugula with fresh pomegranate and onions\, with a apple cider & lemon vinaigrette. \n“Bye Bye” Parfait باي باي\nThis specialty of Sweida is a variation of mahalabia\, a delicate milk pudding that is common sight at many family gatherings and baby showers. It features a base of crumbled butter cookies\, layered with an orange blossom scented custard\, more cookies\, and chocolate pudding and topped with a garnish of mixed nuts. It gets it’s nickname from the observation that the moment this popular dish arrives at the table\, then “Bye Bye”\, it’s gone! \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_654916121370851.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170326T100000
DTEND;TZID=America/New_York:20170326T150000
DTSTAMP:20260502T072524
CREATED:20170227T221733Z
LAST-MODIFIED:20170328T015127Z
UID:34239-1490522400-1490540400@dev.thedepanneur.ca
SUMMARY:BENNY | The Sunday Brunch Pop-Up at The Depanneur
DESCRIPTION:Meet benny\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea \nTo reserve\, purchase a ticket in advance online.\n1.5hr seatings every 45 minutes from 10am to 2:30pm.\nAlso open for walk-ins (cash only) \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30 all-in!\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \nBENNIES | $12 \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES | $6 \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS | $6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nJuice | $3     |     Bottomless coffee or tea | $3\n—– \nReserve online or Walk-In (cash only)
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-26-2/2017-03-26/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170325T193000
DTEND;TZID=America/Halifax:20170325T223000
DTSTAMP:20260502T072524
CREATED:20170306T205646Z
LAST-MODIFIED:20170306T210850Z
UID:34615-1490470200-1490481000@dev.thedepanneur.ca
SUMMARY:SUPER CLUB: Tunisian Flavours by Dali Chehimi
DESCRIPTION:Tunisian cuisine features all the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range from Morocco to Egypt\, get there name from the characteristic conical dishes of the same name that they are most often cooked in. \nDali Chehimi has put together a delightful menu featuring several classic Tunisian dishes\, many rarely seen in Toronto. \n—–\nStuffed Calamari\nFresh squid stuffed with calamari\, spinach\, rice\, egg\, garlic\, onions\, parsley\, mint and harissa\, braised in light tomato sauce with chickpeas and potatoes \nOmmek Houria\nA spicy Tunisian starter\, somewhere between a salad and a dip\, made with sweet braised carrots combined with homemade harissa (Moroccan hot sauce)\, garlic and olive oil. A popular dish to break the Ramadan fast. \nTunisian chicken two ways: \nChicken with Preserved Lemons and Green Olives\nThis is a classic North African tagine\, or stew\, named after the conical earthenware pots they are typically cooked in. This dish combines the aromatic citrus of homemade preserved lemons with briny\, earthy green olives\, fresh coriander and tender chicken to great effect. \nChicken with Apricots\, Prunes & Almonds\nA distinctive North African combination of fruit\, nuts and aromatic spices\, slowly braised until meltingly tender and fragrant. \nVegetable Tagine\nAn aromatic Tunisian vegetable stew of sweet potatoes\, carrots & cabbage \nThe mains are complemented with Dali’s homemade harissa and a tri-color couscous. \nSelection of Baklawa\nAn array of small\, buttery phyllo pastries\, rich with nuts and delicately sweetened\, from Toronto’s finest Middle Eastern bakery. Served with Tunisian-style mint tea.\n—– \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal BYOB dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-tunisian-flavours-by-dali-chehimi/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_162128384301508.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170324T180000
DTEND;TZID=America/Halifax:20170324T210000
DTSTAMP:20260502T072524
CREATED:20170318T204811Z
LAST-MODIFIED:20170318T205031Z
UID:35299-1490378400-1490389200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Bistrot Français by Emilie Rosen
DESCRIPTION:There is a reason why classic French bistro fare is beloved by gastronomes the world over – it is deliciously simple and simply delicious! Join Emilie Rosen as she brings a little more French flare to The Dep. \nSoupe Vichyssoise | $6\nClassic creamy leek and potato soup\, garnished with cripsy bacon (optional) \nBlanquette de Poulet | $12\nChicken breast with mushrooms and carrots in a white sauce\, served with steamed rice. A very traditional French dish\, a blanquette – white meat in a white sauce – gets its name and colour from a delicate cooking avoids browning the fat\, roux or meat\, resulting in a very tender and delicate dish.\nA #vegetarian version with an assortment of mushrooms\, carrots\, and peas will also be available. \nDesserts Maison au Choix | $6\nYour choice of Gateau au Chocolat (chocolate cake)\n-or- Gateau aux Amandes (almond cake) \nPrix Fixe | $23 \n—–\nBorn and raised in France\, Emilie has been cooking for family and friends for a long time. She is always exploring new dishes and experimenting in the kitchen. Tonight is about tradition and comfort food tied to childhood memories. Although she doesn’t work in food\, Emilie is a real foodie who loves to share. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-bistrot-francais-by-emilie-rosen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_818656528292889.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170323T180000
DTEND;TZID=America/Halifax:20170323T190000
DTSTAMP:20260502T072524
CREATED:20170320T233205Z
LAST-MODIFIED:20170323T172724Z
UID:35314-1490292000-1490295600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — March 23
DESCRIPTION:Fasolia bel Zait فاصولية بالزيت\n				\n			\n				\n			\n				\n				Rez bel Shairieh\n				\n			\n				\n			\n				\n				Kato bil toffah كاتو بالتفاح\n				\n		\n\n  \n[chicken] Jaj Batata bil Foron جاج و بطاطا بالفرن\nPotatoes have become part of the comfort food repertoire all over the world\, and the Mediterranean is no exception. Everywhere from France to Greece to Egypt has their own version of a simple and satisfying meal of roast chicken and potatoes; Syrians like theirs with lots of roast garlic\, bay leaf and a hint of spicy of Aleppo pepper\, along with a lemony garlic aioli. Served with a side of Fasolia bel Zait \n[vegetarian] Fasolia bel Zait فاصوليا بالزيت و رز بالشعرية\nGreen beans and garlic slow-cooked in olive oil with tomatoes and garnished with tart pomegranate molasses; served with a side of Rez bel Shairieh (rice with vermicelli). \nSalatet Batata سلطة بطاطا\nCubes of tender potato combined with tomatoes and finely cut fresh mint leaves and drizzled with olive oil. \nKato bil toffah كاتو بالتفاح\nA lovely apple-topped walnut cake with warm spices and raisins \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1858154467782404.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170320T183000
DTEND;TZID=America/Halifax:20170320T213000
DTSTAMP:20260502T072524
CREATED:20170227T193212Z
LAST-MODIFIED:20170228T010004Z
UID:34190-1490034600-1490045400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Tamales & Mexican St. Patrick’s Day by Paola Solorzano
DESCRIPTION:On St. Patrick’s day\, Mexicans honor the San Patricios or St. Patrick’s Brigade\, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. \nInteresting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chefs Paola Solorzano & Adriana Pelayo Rubio of Santo Pecado Mexican Catering\, two knowledgeable experts in traditional Mexican cuisine. They will lead you through the traditions and recipes of two classic Mexican dishes: \nTamales\nTamales in there countless variations 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 until light\, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh Panela cheese. \nAtole\nPaola will also introduce you to Chocolate Atole (champurrado): a hot\, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales\, especially during Christmas holiday season. \nThere 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$50+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. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur\nhttp://thedepanneur.ca/workshops/
URL:https://dev.thedepanneur.ca/event/workshop-tamales-mexican-st-patricks-day-by-paola-solorzano/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1625525687476486.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170319T100000
DTEND;TZID=America/New_York:20170319T143000
DTSTAMP:20260502T072524
CREATED:20170227T221733Z
LAST-MODIFIED:20170318T163343Z
UID:34234-1489917600-1489933800@dev.thedepanneur.ca
SUMMARY:BENNY | The Sunday Brunch Pop-Up at The Depanneur
DESCRIPTION:Meet benny\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea  \nTo reserve\, purchase a ticket in advance online.\n1.5hr seatings every 45 minutes from 10am to 2:30pm.\nAlso open for walk-ins (cash only) \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30 all-in!\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \n  \nBENNIES | $12 \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \n  \nSIDES | $6 \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \n  \nSALADS | $6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \n  \nJuice | $3     |     Bottomless coffee or tea | $3\n—– \nReserve online or Walk-In (cash only)
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-12-2017-03-19/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170318T193000
DTEND;TZID=America/Toronto:20170318T223000
DTSTAMP:20260502T072524
CREATED:20170220T192652Z
LAST-MODIFIED:20170318T164629Z
UID:33976-1489865400-1489876200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Rajasthani Thali by Anjana & Neha
DESCRIPTION:Humble ingredients transformed by labour\, patience and skill into exquisite dishes — the incredible magic of so many traditional cuisines — the accumulated wisdom of countless generations of cooks. That’s what’s on the table at a unique meal like this traditional Rajasthani festival dinner of ‘Daal-Baati-Churma’. \nAnjana & Neha are friends from the royal state of Rajasthan (Jaipur) who share a passion for cooking. They have teamed up to bring you a the flavour and spirit of a Rajasthani village celebration (Chokhi Dhani)\, and offer their fellow Torontonians a chance to participate in a unique cultural experience. \n—–\nChach (welcome drink) – Cumin-scented buttermilk \nDaal – A mixture of five different lentils is cooked slowly with garlic\, chili\, onions\, tomato and many spices \nBaati – These baked dough balls made from wheat and chickpea flour are the quintessential item of the Rajasthani thali. It’s traditional — and extra delicious — to dip the baati in desi ghee (clarified butter) before taking a bite. \nChurma – this special dish completes the classic combination of Daal-Baati-Churma. It is prepared by grinding baati into a fine crumbs and then mixing it with melted ghee\, nuts\, raw sugar and dried fruits. This sweet\, buttery crumble elevates the whole combination into a truly special festive meal. \nKadhi – A light mixture of yogurt and chickpea flour flavored with unique spices and simmered slowly for long time. The delicious result is a hot soup that goes beautifully with the fragrant basmati rice \nAloo Pyaz Sabzi – A rich\, deeply flavoured\, slow-simmered potato and onion ‘curry’ with a unique blend of Indian whole spices also known as khada masala \nThe thali is served along with an assortment of condiments and sides dishes with a diverse range flavours and textures. The table is covered with plates of basmati rice\, papad (crispy lentil crackers)\, aachar (tangy & spicy pickle)\, makhan (homemade fresh butter)\, shakar & jaggery (two kinds of raw sugar) that makes for a fun\, culinary adventure with every bite! \nKulfi (dessert) – extra-rich homemade ice-cream infused with cardamom and pistachio\n—– \n$50 +HST \n—–\nAnjana Meel & Neha Khandelwal are both engineers by profession\, but love to cook for family and friends. They enjoy researching and experimenting with the vast range recipes from their home country\, India\, as well as discovering vegetarian dishes from around the world. \n—–\nEvery weekend The Depanneur​ invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-rajasthani-thali-by-anjana-neha/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/DalBatiChoorma.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170317T180000
DTEND;TZID=America/Halifax:20170317T210000
DTSTAMP:20260502T072524
CREATED:20170306T220941Z
LAST-MODIFIED:20170313T151038Z
UID:34645-1489773600-1489784400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Not Your Bubby’s Shabbos by Sean & Sara Udow
DESCRIPTION:For this Depanneur Drop-In\, siblings Sean and Sara Udow will be joining Sarah Kidd for a culinary trip back to their roots\, recreating a traditional Jewish Friday night supper with some flare. \nRoast chicken legs with in-the-pan potatoes\nA take on our grandmother’s Friday night roast chicken. She would roast the chicken in a pot with onions and potatoes\, and the potatoes would soften to just the right fluffy\, creamy texture and take on the comforting flavors of chicken fat. Don’t tell Bubby\, but we will break with tradition and give our chicken a bit of a herbaceousness by seasoning it with sage\, rosemary and thyme. \nKasha with ‘Varnishkes’\nKasha\, a buckwheat grain\, with ‘Varnishkes’ (shell or bowtie noodles) was always and remains a staple of my grandmother’s and now our mother’s traditional Shabbat dinner. The key to a good kasha one that is ubiquitous in most of our grandmother’s old-country recipes: onions. These are fried low and slow until they become deeply caramelized\, and seasoned with good portions of salt and pepper. Many people use bowtie noodles for this dish\, but we always ate it with shells. This truly is an old-school dish\, as it combines two starches in one dish\, but for the vegetarians (and mushroom lovers) out there\, we will also be adding mushrooms to our Kasha with Varnishkes. *note – this dish contains egg. The kasha doesn’t come out right without an egg. \nBeet Slaw\nBubby never made beet slaw\, but then again\, she never served a real vegetable with dinner beyond the carrot that came in chicken soup. We chose beets because they are a good winter vegetable (and although March 17 is close to spring\, nothing green will have yet grown in Canada) and because beets are also an old-country vegetable. This beet slaw will be seasoned with horseradish – a play on the beet-horseradish condiment traditionally eaten on the Jewish holiday of Passover. \n$15 per person (includes roast chicken with potatoes\, kasha with varnishkes and beet salad). \n$14 for vegetarians (includes kasha with varnishkes and roast mushrooms and beet salad) \n  \nThe Udows have generously decided to donate the proceeds of this event to Newcomer Kitchen\, a nonprofit organization that invites newly-arrived Syrian refugee women to cook a weekly meal in the Dep’s kitchen. For more information about Newcomer Kitchen\, check out this link: https://thedepanneur.ca/newcomerkitchen/ \n\nBrother and sister duo Sean and Sara Udow grew up in Winnipeg with good food. Passed down from generations\, the Udow siblings have learned how to eat with gusto\, cook with passion and host a dinner party or two. Sara\, a community and urban planner has always been interested in how food can bring people together – whether around a campfire\, dinner table or a community garden. Sean\, a neurologist\, believes that food can affect the brain and that a diet must not only be balanced and nutritional\, but also exciting enough to activate gustatory centres of the nervous system. \n  \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-not-your-bubbys-shabbos-by-sean-sara-udow/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_427562177605299.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170316T180000
DTEND;TZID=America/Halifax:20170316T190000
DTSTAMP:20260502T072524
CREATED:20170313T191345Z
LAST-MODIFIED:20170314T162935Z
UID:35000-1489687200-1489690800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — March 16
DESCRIPTION:[lamb] Tabakh Rohoo (طباخ روحو)\nThe cold winter months are the time to break out the luscious\, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini\, potato and small cubes of lamb. Similar to North African tagines or Persian khoresh\, it is redolent with warm spices and sometime enriched with some melted ghee before serving. Tabakh Rohoo is known as “Cook’s Soul”; whether that’s from the deeply comforting qualities of this kind of “soul food” or if it’s that the long\, slow cooking transforms the humble ingredients into revealing their sublime nature\, is up to you to decide. \n[vegetarian]\nAn equally rich and delicious version of the stew\, fortified with chickpeas. \nServed with Rez bel Shairieh\, a pilaf of rice and fried vermicelli noodles. \nHelawiyaat (حلويات)\nDried fruits and nuts have long been staples of the Middle Eastern pantry. This is a simple yet elegant combination of dried figs stuffed with walnuts & sweet dates stuffed with almonds\, served with a delicious sauce of grape molasses and tahini for dipping. \n\n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1845700595700484.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170313T183000
DTEND;TZID=America/Halifax:20170313T213000
DTSTAMP:20260502T072524
CREATED:20170213T235827Z
LAST-MODIFIED:20170214T004132Z
UID:33776-1489429800-1489440600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Making Mead by Fran Freeman
DESCRIPTION:So you may or may not be a Mediaeval Viking\, but that should not stop you from enjoying your own homemade mead\, one of the world’s oldest alcoholic beverages. Mead is made from a simple blend of honey and water\, then fermented with yeast. Join urban beekeeper Fran Freeman as she leads a group through the making of a delicately-flavoured ginger mead with lemon zest from all-natural wildflower honey. \nFran will cover the terminology and history of mead\, issues of safety and sanitation\, and talk about hive products in the context of food security and declining pollinator health. Participants will learn about warming techniques\, cooling\, straining and pouring growlers\, and using fermentation locks. Everyone leaves with 1 litre of mead-in-the-making to continue the fermentation process at home\, simple instructions\, and recipe variations for future mead-making adventures. Each participant will be provided with a reusable glass jar and fermentation air lock. \n$65 +HST ($50 + $15 materials) \n—–\nFran Freeman has been managing honey bees in both urban and rural settings for over a decade. Using sustainable\, organic practices\, she cares for honey bees at several apiaries in west-end Toronto. As hive consciousness she runs workshops on bees and sustainable beekeeping\, with a particular emphasis on keeping bees in the city\, while marketing sustainable hive products as Sticky Bees Urban Honey. This fall watch for a Certificate programme in Sustainable Urban Beekeeping at Humber Arboretum’s Centre for Urban Ecology in conjunction with Humber College. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-making-mead-by-fran-freeman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_579561615570468.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170313T120000
DTEND;TZID=America/Halifax:20170317T160000
DTSTAMP:20260502T072524
CREATED:20170206T232957Z
LAST-MODIFIED:20170207T004351Z
UID:33340-1489406400-1489766400@dev.thedepanneur.ca
SUMMARY:March Break Cooking Camp for TEENS by Sandra Bruton
DESCRIPTION:A fun\, hands-on\, ½-day March Break Jr. Chef cooking adventure for teens 13-18 yrs. old led by culinary nutritionist Sandra Bruton of SureChef. Over 5 afternoons (12pm – 4pm)\, teens will develop kitchen confidence\, food safety skills and healthy eating know-how. \nThis introductory program covers:\n● Introduction to knife skills\n● Culinary basics – it’s easy to cook good food from scratch\n● Learning how to eat well on a student budget\n● How to eat for best knowledge retention and natural energy boosting\n● What’s foods to avoid to take care of you mind and body under stress\n● 3 recipes in every class\, and how to use the leftovers to avoid waste\n● Kitchen and food safety\n● Healthy eating and immune boosting hacks\n● Introduction to spices and how to make your own spice blend \nKids will get to take home a binder with all the recipes they have learnt in class\, snacks in class and leftovers to share\, plus a magic spice jar with their own special seasoning blend. \n—–\nMON – Superfood smoothie; Spiralized Root veggies w/ Lentil Mushroom Bolognese; Coconut Beet Energy Bars \nTUE – Sesame Cocoa Overnight Oats; All-Healing Chicken Noodle Soup; Lemon Carrot Coconut Muffins \nWED – Chicken & veggie mini quiches; Best tuna salad sandwich ever; Banana frozen nice cream ( vegan ice cream) \nTHU – Breakfast Oat Bars; Homemade Pizza (Veggie Deluxe & Canadian); Vegan cheese crackers \nFRI – Eggs florentine; Whole roasted chicken with veggies; Chocolate crepe cake\n—–\nMost dietary restrictions & allergies can be accommodated – please contact us for details. \n$200 +HST \nBuddy/sibling discount – enroll 2 or more kids and get 10%\nUse coupon code “BUDDY” \n—–\nSandra Bruton’s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/march-break-cooking-camp-for-teens-by-sandra-bruton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_375256409511018.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170312T100000
DTEND;TZID=America/New_York:20170312T150000
DTSTAMP:20260502T072524
CREATED:20170227T221733Z
LAST-MODIFIED:20170311T173842Z
UID:34233-1489312800-1489330800@dev.thedepanneur.ca
SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up at The Depanneur
DESCRIPTION:Meet benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea | reserved seating \n$25 in advance | $30 at the door\nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings every 45 minutes from 11:30am to 2:30pm.\nAlso open for walk-ins \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE: $25 in advance | $30 at the door\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \n  \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \n  \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \n  \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \n  \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW AND SAVE!
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-12/2017-03-12/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170311T193000
DTEND;TZID=America/New_York:20170311T223000
DTSTAMP:20260502T072524
CREATED:20170213T234636Z
LAST-MODIFIED:20170214T004312Z
UID:33767-1489260600-1489271400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Khaleeji Cuisine of Arabia by Abeda Oturkar
DESCRIPTION:Khaleej is the Arabic word for Gulf\, a deep inlet of sea surrounded by land. The Khaleeji or Gulf Arabs refer to peoples of Eastern Arabia and the five countries that line the Arabian side of the Persian Gulf: Kuwait\, Bahrain\, Qatar\, United Arab Emirates and Oman. They speak the similar dialects of Arabic\, and share many customs\, foods and dress code. Historically\, they were coast dwellers with maritime trades\, whose livelihood was boat building\, fishing and pearl diving. \nBeing surrounded by desert\, food choices were limited and largely dependent on trade ships from India\, Iraq\, and Zanzibar. Rice\, grains\, some vegetables and poultry came from there and spices\, pearls\, silks\, perfumes were traded on route. The Gulf states became independent countries between 1960 and 1970\, and rose to international prominence along with the oil trade\, free trading ports like Bahrain and Dubai offering world-class tourist amenities and tax-free havens for international business. \nKhaleeji food shares many of the aromas and flavours of India and Iran\, as they are historically been influenced by these cultures. Their food reflects the wealth of the people\, making liberal use of expensive spices and “athar” fragrant essential oils. This dinner menu brings you a taste of what is referred to as “Local Food”\, and is often served at special banquets as a show pride in their culinary heritage. Interestingly “Local” is a name given to the native residents\, who make up only 15 to 20 percent of the population – the rest are international expats working and living in the region. \n—–\nShorbat Al Addas – Blend of legumes soup\nSmooth blend of Mung beans\, yellow lentils and rice\, savoured for its buttery lemon-garlic flavour \nKubba’t Halab – Stuffed rice dumpling\nSaffron yellow fried dumpling with crispy rice crust\, stuffed with pulled lamb \nMachbous Jereesh Al Dajaj – Chicken wheat pilaf\nSucculent chicken on aromatic jereesh (broken wheat) stuffed with raisins and almonds\nServed with Daqous\, a Khaleeji tomato sauce \nMahalabiyat Al Aeesh – Rice flour pudding with Sabja seeds\nSweet aromatic creamy pudding with goodness of sabja (Indian chia) and pistachios\n—– \n$50 +HST\nBook Now \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-khaleeji-cuisine-of-arabia-by-abeda-oturkar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1838241696431674.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170310T180000
DTEND;TZID=America/New_York:20170310T210000
DTSTAMP:20260502T072524
CREATED:20170227T193210Z
LAST-MODIFIED:20170227T195313Z
UID:34188-1489168800-1489179600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO
DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman from BorrelTO back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. \nThis time around they are switching things up with some new main dishes along with their popular Dutch favourites. \nZuurkool is a delicious combination of mashed potatoes and sauerkraut served with smoked sausage\, homemade bacon lardons and gravy. There will also be Dutch-style meatballs on hand as an alternative to smoked sausage.\nA #vegetarian version will also be available.\n$9\, vegetarian: $8 \nOr\, you can have Erwtensoep\, a hearty Dutch pea soup with pork hock\, bacon and smoked sausage. Served with rye bread.\n$9 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Ruben (pastrami & sauerkraut) or Vegetarian\n$7 \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken or Shrimp.\n$7 \nThe frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we’re proud to have partnered with the folks at Ed’s Real Scoop to bring you speculaas ice cream. Inspired by the popular Dutch spiced cookie\, the ice cream is flavoured similarly and contains chunks of speculaas.\n$6 \nPRIX FIXE SPECIAL:\nZuurkool w/ sausage\, meatballs or vegetarian\n-OR-\nErwtensoep w/ rye bread\n+\nChoice of: Bitterballen -or- Kroket -or- Frikandel\n+\nSpeculaas ice cream\n$20\n(eat-in only) \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April. \nFB: BorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1772013233126730.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170309T180000
DTEND;TZID=America/New_York:20170309T190000
DTSTAMP:20260502T072524
CREATED:20170306T205643Z
LAST-MODIFIED:20170309T211315Z
UID:34613-1489082400-1489086000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — March 9
DESCRIPTION:Fattoush فتوش\n				\n			\n				\n			\n				\n				Zalabeh زلابية\n				\n		\n\n  \n[chicken] Freekeh فريكة\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with green peas\, green onion\, butter-fried nuts\, fresh herbs and lemon\, served more as a warm meze salad\, with a side of cool yogurt. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nZalabeh زلابية\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in a wild honey syrup. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. \n  \nORDERS AFTER 4PM THURSDAY FOR PICKUP ONLY
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-9/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1803491876643448.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170306T183000
DTEND;TZID=America/New_York:20170306T213000
DTSTAMP:20260502T072524
CREATED:20170213T234634Z
LAST-MODIFIED:20170214T003754Z
UID:33765-1488825000-1488835800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Easy Fancy by Ben Miner
DESCRIPTION:An elegant & delicious home-cooked dinner doesn’t have to be difficult or time-consuming — if you have a few good tricks up your sleeve. Join professional comedian and Masterchef Canada alumnus Ben Miner for a fun\, hands-on walkthrough of three sure-to-impress\, but easier-than-it-looks recipes. \nTender lambchops in a garlic\, thyme and lemon marinade; crimini mushroom risotto with white wine & parmesan\, and a deceptively simple no-bake cheesecake with fruit coulis. This is the kind of menu that will earn you oohs & aahhs – and maybe a third date – but they never have to know how quick and easy it is to put together.\n—– \n$50 +HST \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-easy-fancy-by-ben-miner/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1211659678942130.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170305T103000
DTEND;TZID=America/New_York:20170305T123000
DTSTAMP:20260502T072524
CREATED:20170227T221733Z
LAST-MODIFIED:20170304T181259Z
UID:34214-1488709800-1488717000@dev.thedepanneur.ca
SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up at The Depanneur
DESCRIPTION:Meet benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea | reserved seating | $30 \nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings every 45 minutes from 10:45am to 12:30pm.\nOpen for walk-ins too\, but full menu might not be available. \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \n  \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \n  \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \n  \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \n  \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW!
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170304T193000
DTEND;TZID=America/New_York:20170304T223000
DTSTAMP:20260502T072524
CREATED:20170205T214514Z
LAST-MODIFIED:20170303T164840Z
UID:32914-1488655800-1488666600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: A Russian Evening by Roman Kliotzkin
DESCRIPTION:Much Russian Eastern and European food – full of diverse cultural traditions developed across a vast geography and long history – remains relatively uncommon in Toronto (at least south of Steeles). \nBuilding on a rich tradition of simple but satisfying dishes based around staples like wheat\, fish and vegetables\, many consider Russian cuisine the next frontier in modern cooking. Roman Kliotzkin is excited to share his contemporary interpretation of classic Russian dishes\, especially for people perhaps trying this food for the first time. \n—–\nPotato\, Herring Two Ways\nSmoked and marinated herring with baby potatoes\, beets\, eggs\, pickled shallots and sunflower mayo \nSauerkraut Soup (Shchi)\nRich beef broth with sauerkraut\, celery root\, creme fraiche and rye croutons \nPastry\, Lamb and sour plum sauce\nOpen-faced pastry with potato\, onion\, and dill\, topped with pulled lamb shoulder and sour plum and walnut sauce \nOxtail Pelmeni\nTraditional Russian dumplings filled with braised oxtail\, cabbage and onion on top of yogurt and brown butter sauce. \nCrepes with Farmer’s Cheese and Fruit (Bliny)\nRussian crepes filled with farmer’s cheese and redcurrant coulis \n$50 +HST \n—–\nRoman Kliotzkin dreams of doing something cool with food\, one day. With pop-up dinners at the Belljar Cafe and the Monarch Tavern under his belt\, he blends Eastern European cuisine with modern techniques and seasonal ingredients. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-a-russian-evening-by-roman-kliotzkin/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1416804058350120.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170303T180000
DTEND;TZID=America/New_York:20170303T210000
DTSTAMP:20260502T072524
CREATED:20170227T193208Z
LAST-MODIFIED:20170227T195548Z
UID:34186-1488564000-1488574800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Buffalo Cauliflower Burger by Tara & Keithen
DESCRIPTION:“A Healthy Indulgence” – a vegan\, all-local Burger and Fries! North American’s favourite concept\, reimagined to respect your health and the Earth. The meal offers up a balanced\, nutritious meal full of vitamins and minerals in a delicious\, familiar format that leaves your burger cravings satisfied! All the ingredients will be bought fresh from local producers\, supporting Ontario’s farmers and giving credit to the progress the industry and city has made. \n—–\nSpicy Tomato Soup\n$5 \nBuffalo Cauliflower Burger with a Sweet Potato Bun\nCauliflower steak marinated in a buffalo sauce topped with vegan mayo\, mircogreens\, red onions\, homemade pickles\, and tomatoes. The burger will be on a unique bun made with sweet potato\, maple syrup\, and grapeseed oil.\n$10 \nBaked veggie fries consisting of parsnips\, carrots\, beets tossed in garlic and rosemary.\n$5 \nVegan Key Lime Cake\n$5\n—– \nAbout Tara Niewiadomski and Keithen Codner \nGrowing up in Toronto’s diverse culinary scene\, Tara Niewiadomski and Keithen Codner grew to appreciate and seek out businesses that aimed towards a better\, healthier world. This meant local ingredients\, ethical meat\, well-treated staff and an overall sense of creativity. This would leave us with the best dinning experience as well as a good feeling about our decision to eat out. \nThis only meant that we began to cook with the same intention. We met working in the same restaurant\, since then\, we have taken on the culinary arts as a main ingredient in our life. We have hosted many dinner parties\, experimented with many ideas\, and hope one day\, to open our own restaurant that reflects all that we have learned and strive to promote. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-buffalo-cauliflower-burger-by-tara-keithen/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_270031433428103.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170302T180000
DTEND;TZID=America/New_York:20170302T190000
DTSTAMP:20260502T072524
CREATED:20170227T193206Z
LAST-MODIFIED:20170228T011652Z
UID:34184-1488477600-1488481200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — March 2
DESCRIPTION:[beef/chicken] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty winter soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nEjett Kousa عجة كوسا\nMade with finely sliced or shredded zucchini combined with green onion\, parsley\, garlic\, dried mint\, flour and eggs. It can be either formed into small pancakes and fried (think zucchini latke) or baked in a tray and sliced\, like a frittata or crustless quiche. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_262041170886426.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170227T183000
DTEND;TZID=America/New_York:20170227T210000
DTSTAMP:20260502T072524
CREATED:20170205T214512Z
LAST-MODIFIED:20170205T221912Z
UID:32912-1488220200-1488229200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mixed Citrus Marmalade with Christine Manning
DESCRIPTION:What make artisanal marmalade so exquisite is the complex\, aromatic flavour of different kinds of citrus. In this fun\, hands-on workshop\, you will learn the difference between a jam\, jelly and a marmalade\, and the techniques for making your own fantastic citrus preserves. \nJoin Christine Manning\, owner of Manning Canning and award-winning marmalade maker as she walks you through all of the steps to making a wonderful tasting marmalade. You’ll work with a combination orange\, lemon\, lime and grapefruit\, as well as possibly more exotic citrus like Seville or Blood oranges\, or Meyer lemons if they happen to be available in the market. You’ll learn what makes a great marmalade\, how to properly prepare the peel and the difference between premium and standard marmalades. \nYou will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar of marmalade for your pantry. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-mixed-citrus-marmalade-with-christine-manning-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1757518254273789.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170226T193000
DTEND;TZID=America/New_York:20170226T223000
DTSTAMP:20260502T072524
CREATED:20170206T232948Z
LAST-MODIFIED:20170207T002621Z
UID:33336-1488137400-1488148200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Rijsttafel II by Justin Go and Alison Broverman
DESCRIPTION:2nd Night Added! Sunday\, Feb. 26\n(Note: this is Oscar Sunday\, for those who are into that)\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesian salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef rendang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesian fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n *** Peanuts feature prominently in a number of dishes. ***\n—– \nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel for the very first time at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-ii-by-justin-go-and-alison-broverman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1857337677881765.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170226T103000
DTEND;TZID=America/New_York:20170226T153000
DTSTAMP:20260502T072524
CREATED:20170221T031123Z
LAST-MODIFIED:20170226T152229Z
UID:33997-1488105000-1488123000@dev.thedepanneur.ca
SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up
DESCRIPTION:At long last… #brunch is back at The Depanneur!\nMeet Benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee or tea | reserved seating | $30 \nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings of 8 every 30 minutes from 10:30am to 2pm\n#vegan & #glutenfree options available\n—– \nPRIX FIXE $30\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants\, with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones\, with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW!
URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/benny_notag.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170225T193000
DTEND;TZID=America/New_York:20170225T223000
DTSTAMP:20260502T072524
CREATED:20170112T190819Z
LAST-MODIFIED:20170207T002716Z
UID:31552-1488051000-1488061800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Rijsttafel by Justin Go and Alison Broverman
DESCRIPTION:2nd Night Added! Sunday\, Feb. 26 > Tickets available here\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesia salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef randang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesia fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \n  \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n*** Peanuts feature prominently in a number of dishes. ***\n—– \n$50 +HST \n—–\nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-by-justin-go-and-alison-broverman-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_354396984942306.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170224T180000
DTEND;TZID=America/New_York:20170224T210000
DTSTAMP:20260502T072524
CREATED:20170213T220803Z
LAST-MODIFIED:20170213T235134Z
UID:33761-1487959200-1487970000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Braised Short Rib Pappardelle by Agata Siczek
DESCRIPTION:Agata Siczek is back at the Depanneur to make another one of her favourite dishes! This one is perfect on those chilly Toronto nights when you want to curl up and enjoy some hearty\, savoury home-made pasta. \nBeef short ribs and root veg\, slow-braised in red wine\, served over handmade pappardelle pasta. If you’ve never had fresh\, homemade pasta then I’m about to rock your pasta-world!\n$14 \nThere is also a delicious vegetarian version made with a variety of slow-cooked root vegetables.\n$12 \nFor those who want a refreshing side\, there’ll be a tangy celeriac remoulade – julienned celery root with a creamy mustard dressing that beautifully complements the deep flavours of the braise.\n$4 \nFor dessert I’m making my favourite: zucchini brownies! Zucchini adds a great moisture while enhancing all the chocolaty goodness\, topped with a chocolate ganache and ice-cream (optional)\n$4; add ice cream +$2 \n—–\nAgata is an amateur cook who has had several successful nights at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and make dinner for those who decide to drop in that night. Her meals are honest\, simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. Cheers! \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-braised-short-rib-pappardelle-by-agata-siczek/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_442601132737888.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20170223T180000
DTEND;TZID=America/New_York:20170223T190000
DTSTAMP:20260502T072524
CREATED:20170220T171206Z
LAST-MODIFIED:20170220T172058Z
UID:33961-1487872800-1487876400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Feb 23
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Salateh Malfouf سلطة ملفوف\n				\n			\n				\n			\n				\n				Knafeh Nabulsia كنافة نابلسية\n				\n		\n\n[beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. Served with Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project.
URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-feb-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_268974443523781.jpg
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