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DTSTART;TZID=America/Halifax:20170427T180000
DTEND;TZID=America/Halifax:20170427T190000
DTSTAMP:20260502T091840
CREATED:20170424T152435Z
LAST-MODIFIED:20170424T153448Z
UID:38841-1493316000-1493319600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — April 27
DESCRIPTION:Rez bel Shairieh\n				\n			\n				\n			\n				\n				Tabbouleh  تبولة‎‎\n				\n			\n				\n			\n				\n				Sfouf  صفوف\n				\n		\n\n[beef ] Kibbeh Summaqiyah كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then topped with a tangy\, dark red sumac-infused sauce with lots of onion (and sometimes eggplant and/or lamb as well\, dependig on the region and the season). Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh Summaqiyah كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also served with a tangy sumac sauce \nTabbouleh تبولة‎‎\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \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 \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \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-april-27/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1356808321052355.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170424T183000
DTEND;TZID=America/Halifax:20170424T213000
DTSTAMP:20260502T091840
CREATED:20170403T223717Z
LAST-MODIFIED:20170404T003253Z
UID:38043-1493058600-1493069400@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Spring Pickles with Christine Manning
DESCRIPTION:There is no surer sign of spring than the first crops of fresh local veggies — ramps (wild leeks)\, fiddleheads\, rhubarb\, young radishes and baby carrots beginning to pop up all over the city. But how to savour these fleeting delicacies for more than just a few brief weeks? By preserving them\, of course! \nJoin Christine Manning of Manning Canning for a crash course on preserving the best of what the season has to offer. You’ll learn all the basics of preserving and canning while making delicious homemade pickles (exact ingredients will depend on what’s available at the markets). As a bonus\, you’ll also learn how to make a delicious rhubarb cordial to add a zing to your summer cocktails. \nYou’ll leave the class with a basic understanding safe canning practices and the important do’s and don’ts of preserving\, along with copies of the recipes and jars of all the goodies made in class to take home. \n—– \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-spring-pickles-with-christine-manning-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_226284317847854.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170423T103000
DTEND;TZID=America/Toronto:20170423T143000
DTSTAMP:20260502T091840
CREATED:20170418T215341Z
LAST-MODIFIED:20171113T015513Z
UID:38664-1492943400-1492957800@dev.thedepanneur.ca
SUMMARY:BRUNCH
DESCRIPTION:*Brunch will closed Sunday\, August 6 (Civic Holiday Long Weekend)\nand Sunday\, September 3 (Labour Day Long Weekend)\nGet fed by Chef Christopher Showalter and his merry band of Brunch Pirates\nEvery Sunday | 10:30 – 2:30 | Walk-In | Cash Only\n\n		\n		\n			\n				\n			\n				\n				College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n				\n			\n				\n			\n				\n				College | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12\n				\n			\n				\n			\n				\n				Manhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14\n				\n			\n				\n			\n				\n				Havelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg  (GF) | 13 | add bacon bits +1.5\n				\n			\n				\n			\n				\n				Rusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13\n				\n			\n		\n\n\nBENNIES\nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin + home fries | 14 \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche + homefries | 15 \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke + Cosmo salad (GF) | 16 \nPLATES\nCollege | Breakfast Club with scrambled eggs\, bacon\, swiss & sprouts on toasted multigrain with mayo + home fries | 12 \nRusholme | Fresh fruit\, crispy bacon\, French-toasted bread pudding\, mini pancakes\, maple syrup\, mini croissant\, compound butter | 13 \nHavelock | Breakfast bowl with mango quinoa & waldorf salads\, poached egg  (GF) | 13 | add bacon bits +1.5 \nGladstone | Vegan bowl with mango quinoa & cosmo salads\, salt & pepper tofu (V\, GF) | 13 \nSALADS\nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing | 5 \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt | 6 \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice | 6 \nMango Quinoa | quinoa\, mango\, Asian pear\, bean sprouts\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing | 5 \nSIDES\nHome Fries | 3    •    Toast | 2    •    Mini cornbread muffins (GF) | 3 \nBacon | 4    •    Peameal | 5    •    Egg  | 3    •    Hollandaise | 3 \nTreats | Mini pancakes & French-toasted bread pudding with maple syrup\, compound butter and fruit preserve | 5 \nJuice | 3    •    Bottomless coffee or tea | 3
URL:https://dev.thedepanneur.ca/event/brunch/2017-04-23/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170422T193000
DTEND;TZID=America/Halifax:20170422T223000
DTSTAMP:20260502T091840
CREATED:20170403T223715Z
LAST-MODIFIED:20170604T231831Z
UID:38041-1492889400-1492900200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: 3 Sisters by Taylor Parker & Matthew Knight-Barton
DESCRIPTION:Any exploration of a truly Canadian concept of terroir – the flavour of a place – needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine. \nA logical starting point would be the “3 Sisters”\, the three main agricultural crops of many First Nations in North America: winter squash\, maize (corn)\, and climbing beans. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya. \nThis foundation will be expanded on with a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve. This early in the season it is up to the weather to determine exactly what things Mother Nature will share with us\, but one can hope for a range of earthy\, sweet\, smoky or pine accents to compliment the menu. \n—–\nCrostini with Smoked Salmon\, Herbed Cream Cheese \nCorn Bisque \nLobster & Squash Risotto \nArugula & Beet Salad\, Raspberry Vinaigrette. \nBraised Venison\, Roasted Garlic Mash with Fresh Green Beans \nWild Berry Sorbet\n—– \nThis menu is #GF\, #paleo & #wholefood -friendly \n—–\n$50 +HST \n—–\nTaylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens. \nMatthew Anthony Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens\, venues and events for more than 16 years. Matthew has a passion for all things fresh\, and a traditional British style of cooking with a French twist. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about The Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-3-sisters-by-taylor-parker-matthew-knight-barton/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_406114676411280.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170421T180000
DTEND;TZID=America/Halifax:20170421T210000
DTSTAMP:20260502T091840
CREATED:20170410T215538Z
LAST-MODIFIED:20170410T220719Z
UID:38313-1492797600-1492808400@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNNER: A World of Flavors by Ruchika Bhatia
DESCRIPTION:What does Toronto taste like? It’s hard to say\, but If you took an passionate home cook with roots in New Dehli\, and had her prepare her own versions of classic French\, Mexican and American favourites\, you might get something close to the flavour of our vibrant and multicultural city. \nRuchika Bhatia has been cooking since she was 13 years old\, and by combining her family recipes with the diverse international influences of Toronto\, she creates a taste all her own. \n—–\nStuffed Mushroom Caps (v)\nJuicy mushrooms stuffed with minced mushroom\, garlic\, basil & thyme with a golden crust of melted parmesean (optional). $5 \nIndian Tacos\nThree classic Indian curries reimagined as tacos!\nChicken Korma Tacos – Tender chicken cooked in a mild\, thick yogurt sauce\nChana Masala Tacos (v) – Sauteed chickpeas cooked in a blend of spices in this special family recipe\nAloo Baigan Tacos (v) – Indian style stir-fry of potaote and eggplant with a tangy & flavorful onion and tomato gravy. \nMix & Match any 3 tacos\, served in green chili corn tortillas with fresh coriander\, pickled onions\, cool cucumber yogurt raita & a tangy carrot mango coleslaw. $15 \nMini Pineapple Upside-down Cakes\nCaramelized pineapple\, maraschino cherries and buttery poundcake with a dollop of coconut whipped cream makes for a memorable treat. $5 \n#vegetarian #vegan & #glutenfree options available \n—– \nRuchika Bhatia has had a zeal for cooking ever since she was a little kid\, inspired by a whole family of great cooks. With the recipes\, tips & secrets gleaned from each one of them growing up\, Ruchika combines those lessons into a taste that’s all her own. \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-a-world-of-flavors-by-ruchika-bhatia/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_404776633254298.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170420T180000
DTEND;TZID=America/Halifax:20170420T190000
DTSTAMP:20260502T091840
CREATED:20170418T024613Z
LAST-MODIFIED:20170418T033544Z
UID:38550-1492711200-1492714800@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — April 20
DESCRIPTION:[chicken] Fatteh Djaj فتتة جاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Suher J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas instead of chicken. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nJoz Al-Hind أقراص جوز الهند \nChewy coconut macaroon-like cookies with a hint of vanilla and lemon peel. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \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-april-20/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_111436942746937.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170417T183000
DTEND;TZID=America/Halifax:20170417T213000
DTSTAMP:20260502T091840
CREATED:20170403T223712Z
LAST-MODIFIED:20170404T014759Z
UID:38039-1492453800-1492464600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Peruvian Cuisine by Elias Salazar
DESCRIPTION:Renowned for its remarkable diversity\, Peruvian gastronomy boasts distinctive fusions of Asian\, European\, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon\, fertile valleys of the Andes and vast coastlines of the Pacific. \nIn this fascinating hands-on workshop\, you’ll join talented Peruvian Chef Elias Salazar of Limón Peruvian Cuisine to learn some of the secrets of one of Peru’s most famous dishes\, its unique ceviche cured in “leche de tigre” (tiger’s milk)\, the vibrant citrus-based marinade that cures the seafood and is widely considered to be a healthy and potent tonic. \nCeviche Carretillero (Street style Ceviche)\nTiger shrimp\, cuzco corn\, purple yam puree\, red onion\, chulpes in garlic\, lemon\, and pepper leche de tigre \nThis is accompanied with cancha (a toasted Andean chulpe corn – imagine a completely addictive and exotic form of popcorn)\, along with some delicious samples of other unique Peruvian products. \nPeru is also the original home of the potato\, and hundreds of unique varieties continue to be cultivated there. Chef Elias will also share with you his sophisticated take on this Peruvian staple. \nPapas & Crema de Rocoto\nPurple & Yukon Gold potatoes\, aji rocoto (Peruvian chilli pepper) pepper crema\, dehydrated peruvian botija olive\, black volcanic salt\, shisho\n—– \n$50 +HST \n—–\nPeruvian native and classically trained chef Elias Salazar has gained notability for popularizing Peruvian cuisine in Toronto. His early introduction to food is deeply rooted and generational\, passed down from his grandmother then further developed professionally. Skilled in Raw\, Nikkei\, Chifa\, Criollo and Native styles\, chef Salazar is also a Pisco mixologist with a specialty in Pisco macerations. \n\n@limonmodernperuviankitchen\n\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-peruvian-cuisine-by-elias-salazar/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_288532411581376.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170415T193000
DTEND;TZID=America/Halifax:20170415T223000
DTSTAMP:20260502T091840
CREATED:20170314T000818Z
LAST-MODIFIED:20170314T002722Z
UID:35046-1492284600-1492295400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Vegan Passover Seder by Emily Zimmerman
DESCRIPTION:If you’ve never been to a Seder\, or you’ve been to too many boring ones\, then Emily Zimmerman’s fresh\, creative and vegan spin on classic Jewish holiday dishes is for you. \nThe tradition of inviting strangers to Seder has its roots in the Jewish communities of what is now Eastern Europe. In medieval times\, poor people would come to the synagogue on the eve of Passover\, and they would be invited into people’s homes. A modern interpretation of that tradition encourages Jewish families to practice a hospitality that stands against a world filled with loneliness\, alienation and spiritual want. Emily Zimmerman‘s family has been hosting convivial Seders for generations\, and combined with her remarkable talents as a vegan cook\, make for a fun and delicious evening of tradition and innovation. \nFor over 3000 years\, Jews have celebrated Passover (Pesach)\, a commemoration of the Exodus\, the liberation by Moses of the Jewish people from slavery under the ancient Egyptian pharaohs. Over the millennia\, many culinary traditions have become part of this celebration; history and culture made manifest at the dinner table for this special holiday meal\, the Seder. \n—–\nAppetizings – Selection of “Befores” including sunflower seed chopped liver\, chopped string beans\, sun dried tomato pesto\, with matzoh crackers. \nBorscht – Kootenays-style beet & cabbage soup \nTzimmis – a sweet and savoury root vegetable stew\nBrisket – roast young jackfruit and mushrooms in a savoury gravy\n+Peppery mashed turnips\n+Amaranth tabouli with parsley\, lemon and olive oil \nDessert – Coffee and hazelnut mousse with coconut-marshmallow creme\, red wine sorbet\, and chocolate-covered candied fruit.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \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-vegan-passover-seder-by-emily-zimmerman/
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_1846904972194872.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170414T180000
DTEND;TZID=America/Halifax:20170414T210000
DTSTAMP:20260502T091840
CREATED:20170403T223710Z
LAST-MODIFIED:20170404T001635Z
UID:38037-1492192800-1492203600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Venezuelan Flavours by José Arato
DESCRIPTION:José Arato of Pimenton\, is diving deep into his culinary roots with this celebration of classic Venezuelan comfort foods. \n—–\nSTARTERS\n3 Mini Arepitas with nata\nArepas are a Venezuelan staple – a thick cornmeal patty that’s crispy on the outside and soft in the center – served alongside many dishes or split and stuffed like a sandwich\, in this case with nata\, a creamy Spanish cheese.\n—or—\nBeet salad with arugula and goat cheese\nA classic combination that’s perfect for the start of Spring.\n$6 \nMAIN\nPabellon Criollo\nConsidered by many to be the Venezuelan national dish\, pabellon is a generous plate of white rice\, black beans & carne mechada – shredded beef cooked with tomatoes\, cloves\, cumin\, onions\, garlic and red wine. When served with tajadas – fried plantain slices – it’s known as “con barandas” (baranda is Spanish for guard rail) because the long plantain slices help keep the food from falling off from the plate!\n—or—\nVegetarian Pabellon\nA vegetarian version with plantain\, white rice\, black beans & a unique vegetarian mechada with green jackfruit.\n$14 \nEither pabellon can be served topped with a fried egg – known as “a caballo” (on horseback)\, where the egg is “riding” the dish\, cowboy-style.\n$2 \nDESSERT\nTorta Tres Leche\nA favourite across much of Latin America\, a rich white cake made with 3 kinds of milk: whipped cream\, condensed milk\, and dulce de leche (condensed milk caramel).\n$5 \nPRIX FIXE MENU:\nChoice of Starter + Main + Dessert $20 \n——–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and Moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend. \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-venezuelan-flavours-by-jose-arato/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_763297643842078.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170413T180000
DTEND;TZID=America/Halifax:20170413T190000
DTSTAMP:20260502T091840
CREATED:20170410T215535Z
LAST-MODIFIED:20170410T220038Z
UID:38311-1492106400-1492110000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — April 13
DESCRIPTION:[beef] Mahashi Bialllahma محاشي باللحمة\n-or-\n[vegetarian] Mahashi Nabatia محاشي نباتية\nStuffed vegetables were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are very popular\, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of eggplants (batenjan)\, tomatoes (bandoura) and peppers (flefle)\, stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nMutabal Batenjan متبل باذنجان\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the eggplants when they are cored to make Mahashi is not thrown out\, but rather cooked up and combined with yogurts\, tahini\, garlic & lemon to transform it into a delicious meze dip similar to baba ganoush. Served with fresh pita. \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. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \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-april-13/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_436972886636470.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170410T183000
DTEND;TZID=America/Halifax:20170410T213000
DTSTAMP:20260502T091840
CREATED:20170321T001018Z
LAST-MODIFIED:20170321T003900Z
UID:35320-1491849000-1491859800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to Instant Pot by Carole Nelson Brown
DESCRIPTION:The hottest new kitchen product of the last few years has to be the Instant Pot – an amazing Canadian electric pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. Popular food blogger\, photographer and stylist Carole Nelson Browne will show you just how versatile this amazing kitchen time-saver can be. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. Well\, today’s new generation of electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nMost people know that pressure cooking is great for pulses\, grains and dried beans\, but it’s the Instant Pot’s incredible versatillity that really makes it shine. Carole will walk you through a number of fast\, delicious and unexpected recipes that show off just how amazing pressure cooking can be. \nYou will learn how to cook an elegant Leek and Potato Soup (6 minutes!)\, creamy Mushroom Risotto (7 minutes!)\, and Spicy White Beans on Polenta Cakes. You’ll finish with a decadent NY-style Cheesecake with a butterscotch shortbread crumb crust (35 minutes)\, topped with a Rasberry Chambord Coulis. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot tips and tricks. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-instant-pot-by-carole-nelson-brown/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1215664768532765.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170409T100000
DTEND;TZID=America/Toronto:20170409T140000
DTSTAMP:20260502T091840
CREATED:20170406T162200Z
LAST-MODIFIED:20170406T162200Z
UID:38252-1491732000-1491746400@dev.thedepanneur.ca
SUMMARY:BRUNCH ON PAUSE - Rebooting Sunday Apr. 23
DESCRIPTION:Chef Showalter will be revamping the Brunch menu to incorporate some great new items\, lower prices\, more choices\, and we will be relaunching on Sunday April 23.\n\nStay tuned for details!
URL:https://dev.thedepanneur.ca/event/brunch-pause-rebooting-sunday-apr-23/2017-04-09/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/NEW-Benny-Collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170408T193000
DTEND;TZID=America/Halifax:20170408T223000
DTSTAMP:20260502T091840
CREATED:20170314T000814Z
LAST-MODIFIED:20170314T002733Z
UID:35044-1491679800-1491690600@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Spring Fling II by Chef Michael Kirkwood
DESCRIPTION:Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking\, using fresh\, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine. \nThis elegant menu showcases the first hints of spring produce\, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens. \n—–\nWhite asparagus wrapped in prosciutto and chive with poached quail egg\, lavender hollandaise\, garden emulsion \nTuna and green apple tartare with sea asparagus\, shrimp chips\, maple soya reduction \nBuckwheat noodles with edamame\, peas\, green beans\, sundried tomato\, sambal and sesame dressing \nTempura shrimp with spring vegetable Hodge Podge\, flowers\, saffron fennel consumé \nWagyu beef brisket with potato\, leek and wasabi hash\, fried enoki mushroom \nChocolate cardamom pot du crème\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nMicheal is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style\, emphasizing local\, seasonal ingredients with modern preparation and elegant presentation. \nChef Michael also runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional 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-spring-fling-ii-by-chef-michael-kirkwood/
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_1867978920116800.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170407T180000
DTEND;TZID=America/Halifax:20170407T210000
DTSTAMP:20260502T091840
CREATED:20170403T223707Z
LAST-MODIFIED:20170404T000417Z
UID:38035-1491588000-1491598800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Loaded Perogies by Meganne Boucher
DESCRIPTION:Meganne Boucher of Perogies and Pies has returned to the Dep\, serving up two kinds of fully-loaded homemade perogies to satisfy all your cravings! \nSoup | Cream of tomato and roasted red pepper soup with heirloom tomatoes\, #glutenfree garlic croutons\, and micro kale.\n$5 \nSalad | Mixed green salad with sweet pickled veggies\, cabbage\, heirloom carrots\, hemp hearts\, glazed mushrooms\, and candied pecans in a mango and passion fruit vinaigrette.\n$8 \nPork Trifecta Perogies\nHomemade perogies stuffed with proscuitto\, pancetta\, chorizo\, and potato\, served with caramelized onions\, mushrooms and cajun sour cream.\n-or-\nVeggietastic Perogies\nHomemade perogies stuffed with cottage cheese\, chive\, and potato filling\, topped with with tomatoes\, cucumbers\, pea shoots and a roasted red pepper puree. #vegetarian\n$12 \nPeanut Butter Banana Fantasia\nBanana sponge cake layered with peanut butter mousse\, crunchy sponge toffee bits and caramel.\n$5 \n—–\nMeganne Boucher is the chef/pastry chef for Perogies and Pies\, creating homemade perogies and pies from scratch for festivals and farmers markets. She sells her perogies frozen wholesale at The Simple Craft Company in the Beaches.\nhttp://www.perogiesandpies.ca\nhttps://www.facebook.com/MegannesPerogiesPies\nhttps://www.instagram.com/pielovemegs/ \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-loaded-perogies-by-meganne-boucher/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_414763635560636.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170406T180000
DTEND;TZID=America/Halifax:20170406T190000
DTSTAMP:20260502T091840
CREATED:20170403T232910Z
LAST-MODIFIED:20170405T225027Z
UID:38049-1491501600-1491505200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — April 6
DESCRIPTION:Khyar Belaban خيار بلبن\n				\n			\n				\n			\n				\n				Fatayer al tofah فطاير تفاح \n				\n		\n\n[beef] Bulgur Bandoura برغل ببندورة \nBulgur\, whole wheat that has been parboiled\, dried and then cracked\, is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours\, from pale yellow to dark brown\, and grinds\, from very fine to coarse. In this classic dish\, bulgur is cooked with tomatoes (bandoura)\, onions and olive oil to give it a rich\, tangy flavour and a moist texture almost approaching a risotto. It is topped with small cubes (suqaar) of halal beef\, that has been braised in a seasoned broth (which is also used to cook the bulgur)\, and garnished with some chickpeas\, parsley\, and pickles. \n[vegetarian] Bulgur Bandoura برغل ببندورة\nThe vegetarian version will be cooked in seasoned tomato juice with onions and olive oil\, generously topped with with extra chickpeas\, and garnished with colourful tangy pickles. \nKhyar Belaban خيار بلبن\nYogurt and cucumbers with a touch of garlic is popular combination throughout the Mediterranean\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nFatayer al tofah فطاير تفاح\nThese crescent-shaped cookies are a specialty of Ghada\, one of our talented cooks. She says they are originally from Turkey\, but are widely made in Syria where they are know under a number of different names. These attractive\, buttery cookies are stuffed with a delicious homemade apple jam; slits in the cookie reveal the filling. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \n  \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-april-6/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/04/facebook_event_1285828074838059.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20170405T183000
DTEND;TZID=America/Toronto:20170405T210000
DTSTAMP:20260502T091840
CREATED:20170317T160518Z
LAST-MODIFIED:20170317T203806Z
UID:35259-1491417000-1491426000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to French Mother Sauces II by Chantal Vechambre
DESCRIPTION:NEW! 2nd Night Added!\nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-french-mother-sauces-ii-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170404T180000
DTEND;TZID=America/Halifax:20170404T210000
DTSTAMP:20260502T091840
CREATED:20170314T000811Z
LAST-MODIFIED:20170403T155634Z
UID:35042-1491328800-1491339600@dev.thedepanneur.ca
SUMMARY:TABLE TALK: Lisa Kates and Darcy Higgins
DESCRIPTION:Lisa Kates\n				\n			\n				\n			\n				\n				Darcy Higgins\n				\n		\n\nThe Depanneur is honoured to have Lisa Kates and Darcy Higgins as our guests for April’s Table Talk\, speaking about Moss Park Market\, a pilot storage container grocery in a neighbourhood that has few accessible fresh food stores. This is a timely subject since many communities are losing their only grocery stores due to new developments and the economics of food. \nLisa Kates and Darcy Higgins are the founding partners of Building Roots\, a social venture that believes every neighbourhood needs places to grow\, cook\, share and buy healthy food. They work collaboratively to create gardens\, markets\, kitchens and community food hubs. They are known for their creative community initiatives and being averse to the word “no”. \nDarcy is also the Founder of Food Forward\, and has successfully changed policies improving food security in Canada while working to connect and build the food movement. Lisa is a long-time food entrepreneur who strongly supports local food growers and artisans\, and is the photographer for the Sorauren Farmers’ Market. \n  \n \nOur Table Talks include a seasonal meal prepared by The Depanneur founder Len Senater; \nA colourful platter of 6 Ethiopian dishes: Keyseir Bedinich – Beets & potatoes with garlic & olive oil; Gommen Wat – Collard greens sauteed with red onion\, garlic & ginger; Yeatakilt Wat – Cabbage & carrots with turmeric & ginger; Yemisir – Spicy red lentils with caramelized onions & berbere -or- Minchet Abishe – Spicy ground beef with caramelized onions & berbere. Served with a lemony salad of romaine & tomatoes & fresh injera – a soft flatbread made from nutritious (and gluten-free) teff flour.\n#vegan & #GF options will be available.\n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-lisa-kates-and-darcy-higgins/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/moss-park-market.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170403T183000
DTEND;TZID=America/Halifax:20170403T213000
DTSTAMP:20260502T091840
CREATED:20170306T164633Z
LAST-MODIFIED:20190211T230119Z
UID:34603-1491244200-1491255000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Intro to French Mother Sauces by Chantal Vechambre
DESCRIPTION:This class is SOLD OUT\, but a 2nd night has been added on Wed\, April. 5\nAt the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. In this fun\, hands-on workshop\, French Chef Chantal Vechambre will introduce the key techniques behind several of these versatile sauces\, an invaluable foundation for anyone interested in exploring true French cuisine. \nStarting by learning how to make roux\, the essential base of the white Mother Sauces\, she will cover dairy-based sauces like Béchamel and Mornay\, as well as the stock-based Velouté and variants such as Soubise\, Bercy & Poulette. They will be used to accompany some simply cooked local vegetables and to make simple\, classic dishes like Talmouse en Tricorne\, small puff pastry tartlettes with a creamy Mornay filling\, for snacking on in class. There will be plenty of discussion of how these versatile sauces can be used and modified in scores of different ways from lasagna to croque monsieur. \nThe class will also cover how to make quick and easy cold sauces\, such as mayonnaise\, ailoli and tartare\, which will be served with some fresh fish and crudités. As a bonus\, you will learn how to make a quick Court Bouillon\, the classic stock for poaching fish. \n$50 +HST \n—–\nChantal Vechambre\, a French national and trained chef\, spent 6 years in Atlantic Canada\, in part researching her award-winning book French Taste in Atlantic Canada\, A gastronomic history 1604-1758\, about the ingredients\, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia.\nhttp://www.chantalvechambre.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-intro-to-french-mother-sauces-by-chantal-vechambre-4/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1412557448796654.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20170402T193000
DTEND;TZID=America/Halifax:20170402T223000
DTSTAMP:20260502T091840
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:20260502T091840
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:20260502T091840
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:20260502T091840
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:20260502T091840
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:20260502T091840
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:20260502T091841
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:20260502T091841
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:20260502T091841
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:20260502T091841
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:20260502T091841
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
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DTSTART;TZID=America/Halifax:20170317T180000
DTEND;TZID=America/Halifax:20170317T210000
DTSTAMP:20260502T091841
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
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