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DTSTART;TZID=America/Halifax:20240317T140000
DTEND;TZID=America/Halifax:20240317T160000
DTSTAMP:20260425T201415
CREATED:20240219T211450Z
LAST-MODIFIED:20240316T143439Z
UID:137159-1710684000-1710691200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Mexican St. Patrick’s Day Tamales by Santo Pecado
DESCRIPTION:This event takes place at Santo Pecado\, 1679 St. Clair Avenue W.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\n(Particpants can choose to pre-order a copy of the cookbook with their tickets\, which entitles them to a $5 discount.)\nNot many people know that on St. Patrick’s day\, Mexicans honor the San Patricios\, the St. Patricks Brigade of Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848. Interesting tidbits of Mexican culture and history are just a part of this fun\, hands-on workshop with Chefs Paola Solorzano and Adriana Rubio\, knowledgeable experts in traditional Mexican cooking. Join them as they walk you through the traditions and recipes of two classic Mexican dishes: tamales and atole. \nTamales are an essential and ancient Mexican dish – soft corn meal dough (masa) stuffed with a flavourful filling\, wrapped in corn husks or banana leaves and steamed. Portable and self-contained\, tamales are a popular street food with countless variations found all across Mexico. But making tamales that are light\, tender and delicate is a special skill. Paola & Adriana will be sharing their recipe for chicken tamales verde\, with a tangy & spicy tomatillo and serrano pepper salsa. There will also be vegetarian tamales made with dark poblano peppers and creamy fresh panela cheese. \nThey will also introduce you to chocolate atole (also known as champurrado)\, a hot\, creamy beverage made with toasted corn flour and Mexican chocolate that is typically accompanied with tamales\, especially popular during Christmas holiday season. There will be lots to taste\, learn and do in this fun\, hands-on workshop. Participants will get to try samples\, make tamales and atole in class\, enjoy a meal of the tamales they’ve made and take home extras and recipes.\n—– \n$79 +HST \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. With her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes. @santopecadoto\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/workshop-mexican-st-patricks-day-tamales-by-santo-pecado/
LOCATION:Santo Pecado\, 1679 St. Clair Avenue W.\, Toronto\, Ontario\, M6N 1H9\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240314T173000
DTEND;TZID=America/New_York:20240314T213000
DTSTAMP:20260425T201415
CREATED:20240211T210856Z
LAST-MODIFIED:20240311T204738Z
UID:136862-1710437400-1710451800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Turkish Delights by Tuba Tunç
DESCRIPTION:This event takes place at Lokum Eats\, 23 St. Johns Rd.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis elegant dinner harkens back to the original menu of Tuba’s very first Supper Club at The Depanneur at the beginning of 2020\, when she was a freshly minted George Brown grad. Since then she became a regular feature at The Dep\, bringing her distinctive take on Turkish cuisine to several Pick Up Diners during the Covid lockdown as well as several sold-out Communal Table events at the Bentway. I’m delighted to celebrate her contribution to the cookbook at Lokum Eats\, her fabulous new restaurant in the Junction. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a drink and some delicious manti (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of inspired dishes.\n—– \nAMUSE BOUCHE \nManti: these small\, labour-intensive Turkish dumplings are tiny pockets of happiness\, slathered in a heavenly combination of yogurt\, butter and spices. \nMEZZE \nZeytin Piyazi + Muhammara: delicious olive and red pepper dips\, served with house made fresh bread \nAPPETIZER \nBorek: caramelized onions and leeks wrapped in delicate yufka pastry\, served over a béchamel sauce\, topped with fried leeks. \nMAIN\nHünkar Beğendi: “Sultan’s Delight” [Beef or Vegetarian] — luscious roasted eggplant base topped with beef or vegetables in a spiced tomato gravy\, served with rice and arugula salad with pickled onions\, pomegranate seeds and pomegranate vinaigrette \nTRIO OF DESSERTS \nCandied Pumpkin: pumpkin chunks cooked in simple syrup and spices\, served with tahini and walnuts \nRevani: semolina and lemon cake\, topped with plum & sour cherry compote \nLabne Cheese Pudding: with chocolate sauce \n—– \nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, Tuba has founded Lokum Eats\, a restaurant  in Toronto’s Junction neighbourhood where she showcases traditional Turkish & Ottoman cuisine. @lokumeats\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-turkish-delight-by-tuba-tunc/
LOCATION:Lokum Eats\, 23 St Johns Rd.\, Toronto\, Ontario\, M6P 1T7\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/turkish-food-hunkar-begendi-made-with-eggplant-and-2023-08-08-23-29-54-utc-scaled-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240312T173000
DTEND;TZID=America/Toronto:20240312T210000
DTSTAMP:20260425T201415
CREATED:20240219T192207Z
LAST-MODIFIED:20240304T163236Z
UID:137101-1710264600-1710277200@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: DIY Mexican Tlacoyos with Ivan Wadgymar
DESCRIPTION:This event takes place at Society Clubhouse\, 967 College St.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.) \nThen at 6:30\, the room will close and ticket holders will move to the back room for the workshop & dinner. (Optionally\, dinner guests can choose to pre-order a copy of the book with their tickets\, which entitles them to a $5 discount.) \nThis DIY event is a combination cooking class and dinner party. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular meal inspired by Mexican culinary traditions. All ingredients\, equipment and recipes are supplied and expert facilitators are on hand to guide you through the whole process. It’s a fun way to meet new people\, learn recipes and enjoy a delicious meal in a convivial & collaborative setting. \nIván Wadgymar has some unfamiliar job titles for a Torontonian: tortillero\, molinero\, and sembrador\, each one taking him deeper into the heart of an ancient culinary tradition. As a tortillero\, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking\, making it more digestible and nutritious in the process. As a sembrador (sower)\, he grows his own heirloom varietals of corn and other vegetables\, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together\, he connects land\, seed\, process and product in a way that is a celebration of both our local terroir and his hispanic heritage\, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive. \nLen Senater is the founder of The Depanneur and author of The Depanneur Cookbook. For this workshop he is changing hats from simply hosting\, making an appearance as one of the instructors facilitating the evening’s cooking. \n\nPozole Verde\nLen shares his embarrassingly easy\, unabashedly gringo ‘cheat’ version of the otherwise time-consuming and labour-intensive Mexican hominy corn soup\, pozole\, made in mere minutes in the Instant Pot. Decorated with a range of colourful garnishes\, it’s a quick weeknight meal that masquerades as an impressive party dish.. \nEnsalada de Nopales\nSomewhere between a salsa and salad\, this delicious salad is made from the cactus paddles of same plant that produces the nopal fruit (aka prickly pear). \nGuacamole\nThe avocado spread that is now a global phenomenon\, made the authentic Mexican way\, served with Maizal’s artisanal totopos (tortilla chips) \nSalsa Verde\nTangy and bright\, this essential Mexican salsa is made with green tomatillos rather than tomatoes. \nTlacoyos de Maíz Azul Rellenos de Frijol \nTlacoyos are a quintessential Mexico City street food — thick\, pointed ovals shaped from Ivan’s homegrown organic blue corn masa\, and stuffed with organic black turtle beans. They are then griddled until crispy and flecked with spots of char\, and topped with the cactus salad\, fresh salsa and crumbled cotija cheese. \nFlan Napolitano\nMexican food also contains the legacy of Spanish food\, which shares influences from the rest of continental Europe. This classic flan\, a long-standing Mexican staple\, can trace its roots back as far back as the custards of the Roman Empire. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$79 + HST \n—–\nIn addition to running Maizal Tortilleria\, Iván Arturo Wadgymar is an avid food grower and plant caretaker\, a bicycle enthusiast\, avid reader and writer\, a runner and soccer player\, traditional dancer\, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO \n—– \nThis event takes place at Society Clubhouse\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-diy-mexican-tlacoyos-with-ivan-wadgymar/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/IVAN_TACOYOS_DEP-COOKBOOK_2021_KH-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240309T173000
DTEND;TZID=America/New_York:20240309T213000
DTSTAMP:20260425T201415
CREATED:20240212T153024Z
LAST-MODIFIED:20240217T202752Z
UID:136838-1710005400-1710019800@dev.thedepanneur.ca
SUMMARY:COOKBOOK CLUB: Rijsttafel by Justin Go and Alison Broverman
DESCRIPTION:This event takes place at Borrel\, 1333 Danforth Ave.\nCOOKBOOK CLUB: This series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nFor many years\, Justin Go and Alison Broverman ran a popup featuring traditional Dutch fare as bitterballen\, boerenkool\, and frikandellen. It reunited Dutch expats with the beloved food of their homeland and introduced countless Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. In 2018 they bit the ballen and opened Borrel as Toronto’s first and only Dutch themed bar & restaurant. \nRequests from customers combined with a desire to reconnect with the food Justin fondly remembered his grandfather cooking on his trips back to the Netherlands: rijsttafel. Justin and Alison tackled this ambitious project for the very first time at The Depanneur back in 2016\, and it is now a sold-out monthly feature at their restaurant. \nNOTE: This event has two parts: from 5:30-6:30 we are open to the public\, anyone can stop by to grab a pint and some delicious bitterballen (included for ticket holders)\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book. Then at 6:30\, the room will close and ticket holders will be seated for dinner. Optionally\, dinner guests can choose to pre-order a copy of the book when they buy their tickets\, which entitles them to a $5 discount on the ticket.  \n©The Depanneur Cookbook 2024; Photo: Ksenija Hotic \n\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes served as a lavish banquet. It pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. This sumptuous\, family-style meal features elaborate collection of meat and vegetable dishes that offering a melange of sweet\, spicy and savoury flavours to complement a heaping platter of nasi goreng (Indonesian fried rice).\n—– \nAMUSE BOUCHE \nBitterballen: These delectable\, little\, crunchy-on-the-outside\, creamy-on-the-inside croquettes of beef or vegetables in a rich béchamel are a classic Dutch snack\, and are Justin & Alison’s featured recipe in the cookbook. \nAPPETIZERS/CONDIMENTS \nKrupuk: deep-fried shrimp-flavoured crackers\nKering tempeh: fried tempeh in sweet and spicy glaze\nSeroendeng: toasted coconut flakes and peanuts\nSambal badjak: homemade hot sauce\nSatay sauce: homemade peanut sauce\nAtjar ketimun manis: pickled cucumber \nVEGETABLE \nSambal goreng buncis: green beans in a spicy coconut sauce\nGado gado: Indonesian salad of blanched vegetables with peanut sauce\nSajur lodeh: stewed vegetables in a coconut broth\nSambal goreng kentang: fried potatoes with chili sauce\nSambal terong: eggplant with chili sauce \nMEAT \nChicken satay: skewered marinated chicken with peanut sauce\nBeef rendang: spicy stewed beef in coconut sauce\nBabi pangang: grilled pork in sweet and sour sauce\nSambal terasi udang: shrimp in a savoury tomato sauce\nAjam paniki: chicken in a coconut sauce \nRICE \nNasi goreng: Indonesian fried rice \n *** Peanuts feature prominently in a number of dishes. ***\n—– \nJustin Go and Alison Broverman parlayed a long-running popup at The Depanneur into Toronto’s only Dutch “brown café”\,  Borrel\, that evokes the cozy pubs of Amsterdam. @BorrelTO\n—– \nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/cookbook-club-rijsttafel-by-justin-go-and-alison-broverman/
LOCATION:Borrel\, 1333 Danforth Ave.\, Toronto\, Ontario\, M4J 1N1\, Canada
CATEGORIES:Supper Clubs
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240307T173000
DTEND;TZID=America/Toronto:20240307T203000
DTSTAMP:20260425T201415
CREATED:20240220T002626Z
LAST-MODIFIED:20240307T031321Z
UID:137185-1709832600-1709843400@dev.thedepanneur.ca
SUMMARY:ROUNDTABLE: Dishing Dirt & Spilling Tea — Depanneur Cooks in Conversation
DESCRIPTION:This event takes place at 183 Gallery\, 183 Queen St. E.\nCOOKBOOK CLUB: This event series showcases contributors to The Depanneur Cookbook\, whose stories and recipes wove the history of The Dep.\nThis event has two parts: from 5:30-6:30 we are open to the public; anyone can stop by to grab a drink\, purchase a copy of The Depanneur Cookbook\, have their copy signed\, and chat with the author and contributors. (Kickstarter supporters are also welcome to use this opportunity to pick up their copy of the book.)  \nThen at 6:30\, the room will close and ticket holders will move to the upper lounge for the panel discussion. (Optionally\, guests can choose to pre-order a copy of the book when they purchase their tickets\, which entitles them to a $5 discount). \nLen Senater joins a group of interesting and diverse chefs featured in The Depanneur Cookbook for a lively roundtable conversation moderated by Neil Coletta. They will share stories and memories of The Depanneur during its 10+ year tenancy as Toronto’s Place Where Interesting Food Things Happen\, and explore how these experiences may have influenced their trajectories and informed their understanding of the relationship between food and community. There will be a generous opportunity for audience questions and time to hang out before and after the panel discussion. Join us for drinks and snacks\, great company and interesting conversation\, everything you’ve come to love from a Depanneur gathering.\n—– \nLen Senater founded The Depanneur in 2011 as an experiment in pop-up dining. Over the next decade it would become a vibrant showcase of Toronto’s incredible culinary diversity\, hosting thousands of unique culinary events. In 2016 The Dep became the birthplace of Newcomer Kitchen\, a non-profit culinary project working with Syrian refugee women. Shortly before closing at the end of 2021\, Len launched The Depanneur Cookbook as a Kickstarter\, which went on to become the most successful Canadian cookbook ever on the platform and will be published by Simon & Schuster Canada in March 2024. \nTaylor Parker is from Six Nations of the Grand River Reserve\, where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens and as a freelance chef\, and recently launched FOR4GED Candle Company in Brantford\, Ontario. @turok_parker \nMichael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. A graduate of George Brown College\, he has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, Holt Renfrew and Bramble Gastropub. Chef Michael also provides cooking classes\, as well as private seasonal tastings and small event catering. @chefmichaelkirkwood \n\nCarol Mark is a Certified Tea Sommelier who loves tea and the way it connects people. Carol is the founder of The Love of Tea\, a purveyor of specialty pure blended teas that supports art\, health and social change\, as well as the author of several e-books on tea including The Love of Tea\, A Modern Afternoon Tea and The Best of Drink & Food. Carol is also an impassioned artist and community activist involved in her neighbourhood of Moss Park\, as well as projects around the world. @amazingmosspark \n\nErika Araujo was a surgery nurse in Mexico\, but found her passion for cooking after emigrating to Canada and enrolling in the Culinary Arts program at Humber College. Since graduating she has been tirelessly promoting Mexican culture and cuisine through cooking workshops\, catering and restaurant projects\, TV appearances\, as well as supporting numerous non-profit initiatives. After 15 years in Toronto\, Erika now resides in Calgary. @cheferikaaraujo \nNeil Coletta cooked professionally for 20 years in the United States and Europe before earning a Master of Arts in Food Studies from Boston University and a Master of Fine Arts in Media from the State University of New York. He taught courses in Food History and Anthropology while running Culinary Arts\, Wine Studies and Food & Culture programs before transitioning to the travel industry where he specialized in Culinary Tourism. Now he lives in Toronto and collaborates on all things Depanneur. \n—– \n$9 + HST \nLocally brewed Henderson beer and non-alcoholic beverages will be available for purchase on site.\n\n—– \nThis event takes place at 183 Gallery\, an innovative multi-purpose arts & community space in Moss Park\, run by the intrepid artist\, activist and tea sommelier Carol Mark. @amazingmosspark \n\nThe Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook. After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur
URL:https://dev.thedepanneur.ca/event/roundtable-dishing-dirt-spilling-tea-depanneur-cooks-in-conversation/
LOCATION:183 Gallery\, 183 Queen St. E\, Toronto\, Ontario\, M5A 1S2\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/5-cooks-header.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240305T173000
DTEND;TZID=America/Toronto:20240305T203000
DTSTAMP:20260425T201415
CREATED:20240205T224259Z
LAST-MODIFIED:20240303T170449Z
UID:136516-1709659800-1709670600@dev.thedepanneur.ca
SUMMARY:BOOK LAUNCH: The Depanneur Cookbook - Stories from Canada's Unlikeliest Restaurant
DESCRIPTION:After more than 3 years Canada’s most successful Kickstarter cookbook ever is finally hitting the shelves!\nCome celebrate this momentous occasion with The Depanneur and Simon & Schuster Canada on TUESDAY March 5 at the Spacing Store at 401 Richmond St. W. \nGather with Depanneers from far and wide! There will be books to be bought and signed\, cool new swag to check out\, tasty snacks from Newcomer Kitchen\, drinks from Henderson Brewing served by Society Clubhouse. \nNote: if you pre-ordered your book via Kickstarter\, you can pick up your copy at this event. We will be reaching out to all the Kickstarter backers to confirm their shipping/pickup preferences. \nPLEASE R.S.V.P. BELOW
URL:https://dev.thedepanneur.ca/event/book-launch/
LOCATION:Spacing Store\, 401 Richmond St W\, B02\, Toronto\, Ontario\, M5V 3A8\, Canada
CATEGORIES:Pop Up
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2024/02/Dep-Cookbook-Book-Launch-Header_FIX.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240303T100000
DTEND;TZID=America/Toronto:20240303T160000
DTSTAMP:20260425T201415
CREATED:20240205T170605Z
LAST-MODIFIED:20240205T170901Z
UID:136472-1709460000-1709481600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n@mywindowtotheworld \n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria-2/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240227T183000
DTEND;TZID=America/Toronto:20240227T210000
DTSTAMP:20260425T201415
CREATED:20240123T225055Z
LAST-MODIFIED:20240123T225855Z
UID:136305-1709058600-1709067600@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: The Soul of Kimchi by Sang Kim
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nKimchi is the soul of Korean cuisine—an uniquely healthy and delicious take on fermented vegetables and roots. The most familiar is poggi— the red\, chili-infused\, fermented nappa cabbage found on every Korean table at every meal. \nBut can kimchi help make the world a better place? Toronto celebrity chef Sang Kim thinks so. In 2018 Chef Sang started a #GiftingKimchi campaign\, dropping off homemade kimchi to people quietly making good in the community. And now Chef Sang has levelled up\, offering free hands-on kimchi workshops to youth hubs in the Toronto Public Library. \nCome make kimchi with Chef Sang like you’ve never tasted before. He will be teaching the recipe that has been the best-kept secret of his matrilineal line for many generations. \n$60 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nSang Kim is an award-winning chef\, restaurateur\, writer\, speaker\, educator\, and animating force behind some of the most iconic modern Asian restaurants in Toronto.. \nHis TV show\, Searching With Chef Sang: Season One\, aired on TLN in Fall of 2023. Season Two will air in Spring of 2024. For Season Three\, filming in 2024\, he will be visiting Korea and learning from some of the contemporary kimchi-making icons throughout the country. \nHis third and fourth books\, Eating Dogs\, a collection of short stories\, and Searching For A Village Called Love\, a memoir\, will be released soon.\n@chefsangkim\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-the-soul-of-kimchi-by-sang-kim/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/Korean-Kimchi.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240225T130000
DTEND;TZID=America/Toronto:20240225T153000
DTSTAMP:20260425T201415
CREATED:20240130T015207Z
LAST-MODIFIED:20240212T170008Z
UID:136369-1708866000-1708875000@dev.thedepanneur.ca
SUMMARY:COOKING CLASSS: Classic Filled Pastas by Anthony Sestito
DESCRIPTION:This workshop takes place at Culinarium\, 1215 Weston Rd.\nJoin Chef Anthony Sestito of Pastaio for a fun\, hands-on class exploring a wide range of traditional Italian filled pastas. You’ll ease into the class with a complimentary antipasto platter on arrival\, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch\, with an emphasis on choosing the right flours and the importance of resting the dough. Then\, working with selection of delicious fillings such as spinach or butternut squash & ricotta\, as well as classic tortellini and Piedmontese meat fillings\, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli\, Cappelletti & Cappellacci\, Triangoli/Fazzolletti\, Balanzoni\, Tortellini\, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca\, with sage\, pine nut & pancetta\, with a selection of wine\, beer\, and soft drinks available for purchase. Any extra pasta made in class can be taken home\, along with PDF recipes and new skills to impress your friends! \n$79 + HST \n—– \nAnthony Sestito is the head Chef of Pastaio\, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens\, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome\, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_
URL:https://dev.thedepanneur.ca/event/cooking-classs-classic-filled-pastas-by-anthony-sestito/
LOCATION:Culinarium\, 1215 Weston Rd.\, Toronto\, Ontario\, M6M 4P7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/making_ravioli.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240214T183000
DTEND;TZID=America/Toronto:20240214T203000
DTSTAMP:20260425T201415
CREATED:20240205T173104Z
LAST-MODIFIED:20240208T182727Z
UID:136483-1707935400-1707942600@dev.thedepanneur.ca
SUMMARY:VALENTINE'S DAY COOKING CLASS: Chocolate Babka with Alissa Kondogiannis
DESCRIPTION:This class takes place at the West End Phoenix Clubhouse | 3 Bartlett Ave \nWhat could be more romantic\, more aphrodisiac than the feel of soft\, supple dough under your fingertips\, the heady smell of melting chocolate\, the spicy perfume of cinnamon\, the warm\, moist steam escaping from a freshly baked bread as you ravenously tear it open with your bare hands? Join us this Valentine’s Day for a fun\, hands-on class making sinfully decadent\, sensually delightful fresh chocolate babka. \nNOTE: This is NOT a couples event – anyone and everyone is welcome to come and make delicious babka with us next week! \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen.\n@barnstarkitchen\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.\n—–\nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/valentines-day-cooking-class-chocolate-babka-with-alissa-kondogiannis/
LOCATION:West End Phoenix\, 3 Bartlett Ave.\, Toronto\, Ontario\, M6H 1M3\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240211T100000
DTEND;TZID=America/Toronto:20240211T170000
DTSTAMP:20260425T201415
CREATED:20240108T222856Z
LAST-MODIFIED:20240108T222856Z
UID:136170-1707645600-1707670800@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\n—–\nMorning  (10am-1pm) & Afternoon (2-5pm) Sessions Available \nJoin artisanal baker Leo Baduria to discover the secrets of one of French pastry’s most magical delights – the flaky\, delicate butter croissant. You will learn the whole process of creating your own croissants\, from the base yeasted brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.\n—– \nThe Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook\, featuring 100 recipes from 100 cooks (dropping March 2024). After more than 10 years at its iconic College Street location\, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
URL:https://dev.thedepanneur.ca/event/cooking-class-croissants-from-scratch-by-leo-baduria/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/11/20211127_133856.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240210T183000
DTEND;TZID=America/Toronto:20240210T210000
DTSTAMP:20260425T201415
CREATED:20240125T023611Z
LAST-MODIFIED:20240125T024040Z
UID:136314-1707589800-1707598800@dev.thedepanneur.ca
SUMMARY:DIY DINNER PARTY: Levantine Splendour
DESCRIPTION:Discover a unique Dinner Party experience curated by Len Senater of The Dep. \nAn inviting grazing table and well-stocked bar greets you on arrival to ease you into this fun\, hands-on workshop. Working in small groups and following detailed recipes\, you and your fellow guests will prepare and then indulge in a spectacular 8-course vegetarian feast inspired by Syrian and Levantine culinary traditions. All ingredients\, equipment and recipes are supplied and two expert facilitators are on hand to guide you through the whole process. It’s a fabulous way to meet new people\, learn new recipes and enjoy a delicious meal in a convivial & collaborative setting. \nLoved everything about last night\, it was just so perfectly executed. The act of preparing beautiful and delicious food where all the thinking was done for us\, and the feeling of connection from meal prep to sitting together was so comfortable and organic. Truly an amazing experience\, especially for someone like me who shies away from social situations in general. Thank you for this wonderful night! I would absolutely do this again!\n —Catherine Choi \n—– \nGrazing Table | spiced feta\, marinated olives\, fresh vegetables\, lavash crackers \nTurkish Red Lentil Soup | a luscious soup made using the Instant Pot \nHummus Shamandar | vibrant beet hummus \nMuhammara | classic red pepper and walnut dip from Aleppo \nBabaganouj | luxurious smoky eggplant spread \nHomemade Labneh | creamy yogurt cheese garnished with za’aatar and sumac \nWarm Puy Lentil Salad with Charred Radicchio\, Pecorino\, and Candied Pecans \nLebanese Village Salad with Apple & Mint \nBatheeth | Cardamom and ginger-scented date balls garnished with rose petals and pistachio \nServed with fresh pita courtesy of Parallel Brothers\, whose incredible house-made specialty tahinis are also be featured in the recipes. \nBeer\, wine and non-alcoholic beverages are available for purchase on site.\n—– \n$99 + HST \n—–\nThis event takes place at Society Clubhouse (at 967 College Street)\, a women-owned\, community-driven space that includes a taproom\, bottle shop\, artisan market\, and event space run by Erica Campbell and Jaime Dobbs co-founders of the Society of Beer Drinking Ladies. @ladiesdrinkbeer @societyclubhouse
URL:https://dev.thedepanneur.ca/event/diy-dinner-party-levantine-splendour/
LOCATION:Society Clubhouse\, 967 College Street\, Toronto\, Ontario\, M6H 1A6\, Canada
CATEGORIES:Supper Clubs,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/signal-2023-12-02-092727_002.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240130T183000
DTEND;TZID=America/Toronto:20240130T210000
DTSTAMP:20260425T201415
CREATED:20240108T185410Z
LAST-MODIFIED:20240116T014244Z
UID:136148-1706639400-1706648400@dev.thedepanneur.ca
SUMMARY:PICKLEFEST HANDS-ON: Homemade Sauerkraut  by Heather Kilner
DESCRIPTION:Henderson Brewing x The Depanneur presents\nPicklefest Hands-On\nA monthly workshop on all things pickled & fermented \nIn this fun\, hand-on class Heather Kilner will introduce you to the fundamentals of home fermentation. You’ll be cutting\, mashing\, salting and stirring your way to a healthy and tangy naturally fermented cabbage sauerkraut as you learn about the many benefits of fermented foods. Everyone will leave the class with a basic understanding of safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the chemistry\, ingredients and techniques to make a killer kraut every time. \n$60 + HST \nTickets include a complimentary 1/2 pint of Henderson’s beer (including their NonAlc beer) or a seltzer!\n—– \nHeather Kilner is an experienced canner and food preservationist based in Parkdale. She has led numerous workshops on food preservation and gardening related topics with FoodShare and Not Far From the Tree\, and was the lead facilitator with Preserving Parkdale\, West End Food Co-op for 2 years.\n—– \nHenderson Brewery was founded in 2013 to bring craft brewing values and techniques to beer that anyone would be happy to find in their fridge day after day. Since then we’ve brewed hundreds of different styles\, hosted hundreds of thousands of people\, packaged millions of litres of beer\, and won dozens of brewing awards. Henderson is a thriving hub for local food & beer lovers with food pop-ups\, workshops\, and four exciting annual festivals: Winter Warmup\, Under the Big H\, Block Party and Picklefest.\nhendersonbrewing.com \n\n 
URL:https://dev.thedepanneur.ca/event/picklefest-hands-on-homemade-sauerkraut-by-heather-kilner/
LOCATION:Henderson Brewing\, 128a Sterling Road\, Toronto\, Ontario\, 128a Sterling Road\, Canada
CATEGORIES:Picklefest,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/1660042360-wooden-spoon-in-pot-of-sauerkraut-1200px.jpeg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240128T100000
DTEND;TZID=America/Toronto:20240128T160000
DTSTAMP:20260425T201415
CREATED:20240104T190354Z
LAST-MODIFIED:20240108T223104Z
UID:136087-1706436000-1706457600@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Full-Day Breadmaking Intensive by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.—–\nThe return of one of The Depanneur’s most popular workshops: Leo Baduria’s Full-Day Bread Making Intensive!\nJoin artisanal baker Leo Baduria for a full-day\, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter\, and how to prepare different types of dough\, using various grains and flours. There will be hands-on practice of the techniques to folding\, kneading and shaping dough to make focaccia/fougasse\, baguettes\, boules\, batards and brioches\, including challah braids. \nThe morning focuses on dough-making; first for the focaccia and pizza\, followed by the dough for baguettes\, boules and batards using different types of flour. This is then followed by making the brioche dough\, which takes longer to rise. \nThe afternoon focuses on the shaping and baking of the various breads\, starting with the focaccia and pizza dough. By mid-afternoon the baguette\, boules and batards will be ready to shape. While they are baking\, the brioche dough will be ready for shaping into various types\, such as challah\, loaf\, brioche buns. \nThroughout the day there will be oven-fresh bread to snack on with cheese\, fruits\, and some charcuterie — please feel free to bring any topping you’d like to share! \n$159 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish.
URL:https://dev.thedepanneur.ca/event/cooking-class-full-day-breadmaking-intensive-by-leo-baduria/
LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2024/01/bread_page_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
GEO:43.6599328;-79.3622303
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231217T141500
DTEND;TZID=America/Toronto:20231217T164500
DTSTAMP:20260425T201415
CREATED:20231121T192230Z
LAST-MODIFIED:20231121T215222Z
UID:135967-1702822500-1702831500@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Syrian Sweet Treats by Rahaf Al Akabani
DESCRIPTION:SUN Dec 17th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJust in time for the holidays – learn how to make beautiful\, delicious and healthy traditional Syrian sweets. \nGranola bars and energy balls may seem like modern\, health-conscious inventions\, but for thousands of years\, delicious sweets made from honey\, dates\, nuts and seeds have been a healthy part of the cuisine of the Middle East. Past meets present in this fun\, hands-on class by Rahaf Al Akbani as she shows you how to make a selection of quick and easy traditional Syrian treats based on old family recipes\, perfect for sharing over the holidays. She will share stories and songs as you prepare sweets to share in class with a small cup of traditional Turkish coffee or mint tea. You’ll leave with detailed recipes and a few extra treats to take home.\n—– \nSimsmiyas bel Mokasrat (aka “Granola Bars”): A traditional Syrian sweet\, Simsmiyas bel Mokasrat features an attractive mix of nuts\, seeds\, and honey and a hint of fragrant orange blossom water. The recipe can be customized with everything from flax and chia seeds to cranberries and chocolate. They are easy to make\, long lasting and gluten-free\, a perfect choice for a quick\, wholesome snack\, holiday grazing platter or a nutrition-dense breakfast on the go. \nKurat al Takah bil Tamer w Mokasrat (aka “Date Energy Balls”): Kurat al Takah is a classic Levantine treat made with dates and walnuts spiced with cinnamon and cardamom\, and then rolled in pistachio\, sesame or coconut for an elegant presentation. These energy-packed\, raw-food\, gluten-free balls are both delicious and very healthy. Quick and simple to make\, they stay fresh for weeks. Enjoy them in the morning\, as a mid-afternoon boost\, or a lovely post-meal treat that pairs beautifully with Turkish coffee\n—– \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-syrian-sweet-treats-by-rahaf-al-akabani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/11/Syrian-Sweets.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231210T141500
DTEND;TZID=America/Toronto:20231210T164500
DTSTAMP:20260425T201415
CREATED:20231108T214954Z
LAST-MODIFIED:20231121T173841Z
UID:135834-1702217700-1702226700@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Artisanal European Flat Breads with Leo Baduria
DESCRIPTION:Sunday\, Dec 10th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nJoin artisanal baker Leo Baduria for this fun\, hands-on workshop. Participants will learn the recipes and techniques for making traditional yeast-risen flatbreads found in Italy and France\, such as Focaccia\, Fougasse aux Olives\, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch\, how to handle it from kneading and resting to stretching and shaping\, as well as tips on timing and temperature for baking. You’ll get to snack on the delicious breads made in class and take home any extras.\n—– \n$79 +HST \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n@mywindowtotheworld
URL:https://dev.thedepanneur.ca/event/cooking-class-quick-european-flat-breads-with-leo-baduria-2/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2021/09/LEO-BADURIA_Fougasse-aux-olives_Banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231203T141500
DTEND;TZID=America/Toronto:20231203T164500
DTSTAMP:20260425T201415
CREATED:20231108T215726Z
LAST-MODIFIED:20231124T142609Z
UID:135847-1701612900-1701621900@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Making Chocolate Babka with Alissa Kondogiannis
DESCRIPTION:Sunday\, Dec 3rd\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nBabka is a sweet\, twisted\, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee\, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine\, savoury or sweet. \nIn this class\, participants will learn to make the yeasted dough essential to babka recipe\, and then the shaping\, folding and glazing techniques that give the babka its signature marbled swirls and gleaming finish. Working from a basic chocolate base\, we will explore several ingredients to customize your perfect babka. There will be fresh-baked chocolate babka to share in class\, and each participant goes home with their own whole unbaked babka to bake at home.\n—– \n$79 +HST \n—–\nAlissa Kondogiannis loved eating challahs and babkas her whole life\, but it was only after travelling that she really got on the path of making her own breads from scratch. Her aim is to introduce everyone to the joys of making bread\, and show that people don’t have to be intimidated by yeasted doughs. She has been teaching babka classes for a number of years in Thornhill\, where she runs a small catering business\, Barnstar Kitchen. \n@barnstarkitchen \n 
URL:https://dev.thedepanneur.ca/event/cooking-class-making-chocolate-babka-with-alissa-kondogiannis/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2020/02/Babka-e1632422559849.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231126T141500
DTEND;TZID=America/Toronto:20231126T164500
DTSTAMP:20260425T201415
CREATED:20231108T163637Z
LAST-MODIFIED:20231121T173826Z
UID:135829-1701008100-1701017100@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Arabic Cheesemaking by Rahaf Alakbani
DESCRIPTION:Sunday\, Nov 26th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nThe Middle East has a rich and varied tradition of cheese making reaching back as far as 5000 BC in Mesopotamia. In this fun\, hands-on workshop\, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh\, ricotta-like Kareshi\, and a fresh curd cheese known as Jibneh Arabieh. The class will explore recipe ideas\, as well a taste of Syrian culture\, history and music.\n—– \nLabneh لبنة‎ is an extremely simple cheese made by salting and straining yogurt until it has the texture of cream cheese. It can be served as spread or dip\, or when a bit firmer\, rolled in balls and cured in olive oil to extend its shelf life. The cheese balls can also be rolled in various spices like nigella seed\, Aleppo pepper\, sesame seeds\, za’atar\, or mint for a very attractive presentation. There will be some premade labneh to roll\, decorate and taste\, and a demonstration of how to make it from store-bought yogurt. \nKareshi قريشة is a traditional soft cheese\, much like ricotta\, made by heating milk and then curdling it with vinegar or lemon juice. The resulting fine curds are delicate\, white and prized for their light\, creamy texture and sweet milk flavour. In Syria it is sometimes served simply with honey\, or in sweets like qatayef or halawi bi jibin\, or salted as part of a breakfast or meze. \nJibneh Arabieh (or Jibni) جبنة عربية أو جبن is a tender white cheese popular in Egypt and the Arabian Gulf area (jibneh being the generic Arabic word for ‘cheese’). It can be made from goat’s or sheep’s milk\, but nowadays cow’s milk is generally preferred for its more delicate flavour. Soft curds are made with the use of rennet tablets and then drained and pressed. Depending on salt and moisture levels\, it can range in texture from a soft farmer’s cheese\, to a fresh\, melty mozzarella\, to a firm\, fry-able haloumi. Jibnehs can be served on their own\, with pickles\, olives and vegetables as a meze; it is also common to find it pan-fried with a sunny side up egg for breakfast\, or as an ingredient in sweet pastries such as knafeh. \nParticipants will share a light afternoon snack including the cheeses they have prepared. \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-arabic-cheesemaking-by-rahaf-alakbani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/03/Jibneh-e1553108897616.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231119T141500
DTEND;TZID=America/Toronto:20231119T164500
DTSTAMP:20260425T201415
CREATED:20231030T142828Z
LAST-MODIFIED:20231121T173802Z
UID:135761-1700403300-1700412300@dev.thedepanneur.ca
SUMMARY:COOKING CLASS: Traditional Syrian Mezze Dips by Rahaf Al Akabani
DESCRIPTION:Sunday\, Nov 19th\, 2:15-4:45 PM | Canoe Landing CRC\, Kitchen A (3rd fl) | 45 Fort York Blvd \nRahaf Alakbani is a talented Syrian cook and musician who\, along with her partner Esmaeel Aboufakher\, were instrumental in helping launch Newcomer Kitchen at The Depanneur in 2016. For several years she helped lead the kitchen as a group of over 80 diverse Syrian women produced thousands of meals as part of the internationally acclaimed project. In that time she also led several workshops sharing her love of traditional Syrian food\, culture and music\, and I am delighted to collaborate with her to offer a few of these to the Dep community in 2023. These workshops will take place in the new state-of-the-art teaching kitchen located in the Canoe Landing Community Recreation Centre at 45 Fort York Blvd\, just West of Spadina. \nThis fun\, hands-on workshop explores several traditional Syrian dips\, typical of the spread of “mezze” appetizers that make up the start of many Middle Eastern meals. Combining the convenience of readily available supermarket products with traditional Syrian ingredients like pomegranate molasses\, Aleppo pepper\, nigella seeds\, za’atar and biber salçası\, Rahaf will show you how to create authentic Syrian flavours quickly and easily in your own kitchen. These flavourful and healthy\, plant-forward recipes can be assembled quickly and are sure to wow any crowd. \nThe class will be infused with Syrian culture\, history and music as Rahaf shares these old family recipes along with stories and songs. Participants will get to indulge in all the delicious dips prepared in class\, along with printed recipes and any leftovers to take home.\n—– \nHummus Shmander حمص شمندر\nA luscious\, traditional beet-based meze dip popular in Syria\, especially in Aleppo. Beets\, chickpeas and tahini\, seasoned with garlic\, and finished with pomegranate molasses\, lemon\, za’atar and walnuts make for a striking\, colourful twist on hummus. \nBabaganouj باباغنوج\nA rich and creamy eggplant dip found in countless local variations throughout the Mediterranean. Smoky eggplants\, nutty tahini\, tangy yogurt\, garlic and lemon combine in this traditional Syrian recipe\, garnished with fresh pomegranate seeds and parsley. \nMuhammara مُحمرة\nA vibrant\, complex and slightly spicy dip of roasted red peppers and walnuts\, enlivened with sesame and nigella seeds\, biber salçası (Turkish red pepper paste)\, Aleppo pepper\, and pomegranate molasses. \n$79 +HST \n—– \nRahaf Al Akabani hails from Sweida in southwestern Syria. She arrived in Canada in 2016 with her husband Esmaeel Aboufakher\, and together they were instrumental in helping co-found Newcomer Kitchen\, Nai Syrian Children’s Choir and Haneen Women’s Choir as part of their ongoing work to support their community. Rahaf continues to nurture her twin loves of Syrian cooking and culture in workshops\, choirs and concerts across the GTA\, sharing songs and recipes passed down from her mother and grandmother. Rahaf and Esmaeel have recently completed their Masters in Arts and Humanities at York while raising their two young children. \n@the_rahaf_kitchen | @haneen_choir_ca
URL:https://dev.thedepanneur.ca/event/cooking-class-traditional-syrian-mezze-dips-by-rahaf-al-akabani/
LOCATION:Canoe Landing CRC\, 45 Fort York Blvd.\, Toronto\, Ontario\, M5V 0R6\, Canada
CATEGORIES:Pop Up,Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/10/Rahaf-Mezze-collage.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230914T180000
DTEND;TZID=America/Toronto:20230914T200000
DTSTAMP:20260425T201415
CREATED:20230508T154628Z
LAST-MODIFIED:20230905T152659Z
UID:133625-1694714400-1694721600@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Autumn Equinox Feast  | Dashmaawaan Bemaadzinjin
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU September 14 | Autumn Equinox Feast | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON June 19\nJoin Dashmaawaan Bemaadzinjin (They Feed the People) on September 14\, in anticipation of the Autumn Equinox\, to celebrate the changing of the seasons and the gifts of the fall harvest. We are excited to bring a specially curated Autumn Equinox Feast to the Bentway Communal Table that originates that originates from the sky\, the water\, the land and the kitchens of our families. We invite you to sit with us as we tell a story through Indigenous ingredients\, and offer an experience to see food as understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin (They Feed The People) is a Toronto-based Indigenous catering company and food sovereignty project that brings Indigenous fusion foods to catered events\, festivals\, cultural gatherings and pop-ups around the city. In the summer of 2022\, they brought an Indigenous food market to the historic Fort York site that became a busy weekly event feeding hundreds of people and introducing them to Indigenous twists on popular street food recipes. Led by Laurie Hermiston\, the “Dash” team is a catering company with a conscience\, paying forward a portion of all of their profits to food sovereignty projects in the community. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis special feast will feature a creative\, elevated menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nHominy Corn Chowder\nwith Sage Infused Bannock \nWhite Bean with Sumac Dip & Smokey Sunflower Dip\nserved with Wild Rice Crackers. \nFall Harvest Salad \nwith a Sweetgrass Vinaigrette \nChokecherry & Wild Grape Braised Venison Shoulder\nServed with Squash and Parsnip Puree\n-or-\nWild Rice Stuffed Acorn Squash [Vegetarian]\nwith cranberry\, walnut and wild mushroom Saute \nBaked Apple Upside-Down Cake \nwith Maple Cream \n—– \nMeat or Vegetarian\nAutumn Equinox Feast \nCommunal Tables opening (Jun 21) and closing (Sep 14) feasts by Dashmaawaan Bemaadzinjin are priced at $80pp +HST\, with all additional proceeds going to support their programs. All other Communal Table dinners are $40 pp. \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honoring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-fall-equinox-feast-dashmaawaan-bemaadzinjin/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-14-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230912T180000
DTEND;TZID=America/Toronto:20230912T200000
DTSTAMP:20260425T201415
CREATED:20230508T164653Z
LAST-MODIFIED:20230821T151021Z
UID:133643-1694541600-1694548800@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Mskomini Giizis (Raspberry Moon) | Dashmaawaan Bemaadzinjin
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nRESCHEDULED to TUE Sep 12\nMskomini Giizis (Raspberry Moon) | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm \nThe seventh moon of Creation\, Mskomini Giizis (Raspberry Moon) falls in July\, when great changes begin. By learning gentleness and kindness\, we may pass through the thorns of its brush and harvest its fruit\, as we gain knowledge that will help in raising our families. Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients\, and offer an experience to see food as we understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis dinner will feature a creative menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nWild Rice Arancini\nBalls of wild rice and mushrooms with bocconcini\, parmesan and basil\, with a crispy panko crust. (contains eggs) \nBison Cannelloni\nGround Bison rolled in lasagne noodles\, with garden veg\, ricotta and egg\, smothered in tomato sauce and topped with mozzarella \n–or– \nMushroom Meatballs (Vegan\, GF) \nRamp Caesar Salad with Bannock Croutons\nCreamy pickled ramp (wild leek) dressing over Romaine lettuce with bannock croutons and shaved Parmesan \nCedar Wild Berry Chai and Cedar Wild Mint by Tree Tea Brewing \nBannock and Mixed Berry Trifle\nChunks of bannock mixed with strawberries and blueberries\, smothered in whipped cream \n—– \nMeat or Vegetarian\nMskomini Giizis (Raspberry Moon)\n$40 pp + HST \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honouring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a Saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-raspberry-moon-dashmaawaan-bemaadzinjin/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-12-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230907T180000
DTEND;TZID=America/Toronto:20230907T200000
DTSTAMP:20260425T201415
CREATED:20230505T145708Z
LAST-MODIFIED:20230519T165542Z
UID:133436-1694109600-1694116800@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Tunisia La Douce | Fatima Khlifi & Zeyneb Rejeb
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU September 7 | Tunisia La Douce | Fatima Khlifi & Zeyneb Rejeb\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE September 5\nThe cuisine of Tunisia is a blend of Mediterranean and Berber culinary traditions. Its distinctive flavours comes from the many civilizations which have ruled the land now known as Tunisia: Romans\, Vandals\, Byzantines\, Arabs\, Spanish\, Turkish\, Sicilians\, French\, and the native Punics-Berber people. Cousins Zeyneb and Fatima bonded in Toronto over their shared love of traditional Tunisian food\, and are excited to share this traditionally-prepared couscous\, a labour-intensive\, time-consuming dish often reserved for special occasions and big family gatherings. \n\nMezze\nWarm homemade khobz (semolina bread)\, served with olives\, olive oil\, and a special harissa (spicy chilli paste) personally brought from Tunisia by the cooks. \nTunisian Couscous\nA giant mound of tender\, steamed couscous — the tiny rolled semolina pasta characteristic of many North African cuisines — prepared in the traditional Tunisian style\, basted with a rich\, spiced tomato gravy. \nServed with:\nBraised Chicken (halal)\nwith chickpeas & carrots\n–or–\nBraised Zucchini & Pumpkin [vegetarian]\nwith chickpeas & carrots \nTunisian Salad\nA cool & refreshing southern Mediterranean summer salad of tomatoes\, cucumbers\, onions and green apples dressed with olive oil\, lemon juice and mint. \nMakroud\nA classic Tunisian sweet named after its distinctive diamond-shape\, this semolina cookie is filled with dates and soaked in a fragrant sugar-honey syrup after baking.\n—– \nMeat or Vegetarian\nTunisia La Douce\n$40 pp \n\nZeyneb Rejeb and Fatima Khlifi are cousins\, but grew up in two different countries; Zeyneb in Tunisia and Fatima in France. Zeyneb joined Fatima in Toronto with her family to do her PHD at the University of Toronto. Despite living far apart\, they were connected their Tunisian roots and memories of spending summer holidays together in Tunisia. Zeyneb\, an experienced Tunisian cook\, and Fatima started gathering friends to share enjoy and these North African dishes rarely found in Toronto. You can follow the cousins on Instagram: Zeyneb @Zeynouba_ben_rejeb and Fatima @FatiCookInMix where she focuses on cooking international foods using a Thermomix. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-tunisia-fatima-khlifi-zeyneb-rejeb/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Sep-7-Fatima-Zeyneb-Bentway-Communal-Table-2023_BANNER-3.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230831T180000
DTEND;TZID=America/Toronto:20230831T200000
DTSTAMP:20260425T201415
CREATED:20230505T145352Z
LAST-MODIFIED:20230815T172355Z
UID:133434-1693504800-1693512000@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Filipino Faves | Maria Polotan
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 31 | Filipino Faves | Maria Polotan\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 29\nThe food of the Philippines is complex: as diverse as the more than 100 ethnic groups that populate its 7600+ islands\, and overlaid with centuries of Chinese\, Southeast Asian\, Spanish\, and American influences. Yet some dishes\, like adobo\, have become beloved classics and are likely to be found in Filipino homes across the country. Tonight long-time Depanneur collaborator Maria Polotan shares some of these traditional Filipino favourites incorporating fresh\, local ingredients.\n—– \nSuam na Mais\nThis light\, brothy corn soup is flavoured with ginger\, lemon grass\, garlic and onions\, and garnished with thin slices of bok choi. \nBicol Express [pork]\nA complex stew of pork belly cooked adobo style\, with long green peppers\, thai chilies\, fermented shrimp and coconut milk; spicy yet highly addictive.\n–or–\nGinataang Langka [vegan]\nThin slices of young jackfruit simmered in coconut milk sauce spiced with garlic\, ginger\, onion\, lemon grass and fresh turmeric. \nServed with steamed rice and ensaladang manga\, a tart and refreshing mango salad. \nBibingkang Balanghoy\nThis rich\, creamy\, custard is made from a mix of evaporated and condensed milks thickened with eggs\, sugar\, coconut and grated cassava. Somewhere between a cheesecake and flan\, it has a rich\, toothsome texture and an inviting coconut and caramel aroma. \n—– \nMeat or Vegetarian\nFilipino Faves\n$40 pp \n\nMaria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria has begun to share sharing her passion for food by cooking for others offering traditional Filipino home cooking with quality local ingredients at pop-up events\, catering\, and Withrow Park Farmers’ Market in the summer. This passion has evolved into Lami\, a one-stop shop for globally-inspired comfort food\, located in Mess Hall at 1125 Gerrard Street East\, that will be seating diners starting this May. \n@mamalindasto | lamitoronto.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-filipino-faves-maria-polotan/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-31-Maria-Polotan-Bentway-Communal-Table-2023_BANNER-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230824T180000
DTEND;TZID=America/Toronto:20230824T200000
DTSTAMP:20260425T201415
CREATED:20230504T154304Z
LAST-MODIFIED:20230519T165447Z
UID:133428-1692900000-1692907200@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: A Trini Lime  | Sweethand Delights
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 24 | A Trini Lime | Sweethand Delights\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 22\nTrinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic; Trin­bag­on­ian foods are a mashup of Indigenous\, African\, Indian\, Chinese\, Portuguese and Mediterranean cultures. \n“We often say that we eat out of each other’s pot\, meaning that a lot of the food that we eat comes from different cultures.” \n—Rhoma Spencer \nTonight Trinidadian cultural ambassador Rhoma Spencer shares the convivial spirit of an island lime — hanging out\, drinking\, joking and eating together with friends — with this lovely meal of Caribbean favourites.\n—– \nDoubles \nAn iconic Trinbagonian street food treat: two tender fried chapati filled with channa (curried chickpeas)\, mango chutney\, cucumber relish and topped with a green\, herbal shadon beni sauce and a lashing of hot pepper sauce (optional). \nGeera Chicken [chicken]\nA classic island dish\, this chicken is slow cooked\, and infused with the aroma of geera\, (cumin)\, another legacy of the Indian influence in Trinidadian cuisine.\n–or–\nSaltfish Rundong  [fish]\nA “rundown” is a Caribbean culinary term for simmered braises whose sauces thicken and concentrate flavours as they cook. This one features salted cod braised in coconut milk and herbs with cabbage and carrots. Historically salted cod fish was imported from Canada’s East Coast as far back as the 18th century\, when it was used to feed enslaved workers\, a reminder of our complicated and intertwined colonial histories. \nKicharee\nBoth mains are served with kicharee\, a rich and moist yellow split peas and rice pilaf of Indian origin\, cooked with pumpkin\, coconut milk and local herbs. \nCucumber Comess\nA pickled cucumber salad with garlic and shadon beni (a cilantro-type herb) and a hint of scotch bonnet pepper. \nCoconut Drops\nA dense\, sweet Caribbean coconut “macaroon” with raisins and mixed fruits accentuated with cinnamon and nutmeg. \n—– \nMeat or Pescatarian\nTrinidad Dinner\n$40 pp \n\nRhoma Akosua Spencer is an award-winning actor and director\, playwright\, acting coach\, comedienne and cultural critic. When not performing or directing\, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago\, giving it a contemporary treatment in her present locale. Her moonlighting gig\, Sweethand Delights serves up all the Trinbagonian culinary traditions. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-dinner-trini-liming-rhoma-spencer/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-24-Rhoma-Bentway-Communal-Table-2023_BANNER-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230817T180000
DTEND;TZID=America/Toronto:20230817T200000
DTSTAMP:20260425T201415
CREATED:20230508T170355Z
LAST-MODIFIED:20230814T225712Z
UID:133647-1692295200-1692302400@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Mdaamiin Giizis (Corn Moon)  | Dashmaawaan Bemaadzinjin
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023\nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 17 | Mdaamiin Giizis (Corn Moon) | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON August 15\nIn August falls the ninth moon of Creation\, Mdaamiin Giizis\, the Corn Moon\, during which time we learn about the cycle of life. Each cob of corn has thirteen rows of multicoloured seeds which represent all the spirits waiting to begin their Earth Walk. These will be the future generations for whom we must prepare. Join Dashmaawaan Bemaadzinjin (They Feed the People) for a shared meal as we tell a story through Indigenous ingredients\, and offer an experience to see food as we understand it – a way to build meaningful relationships. \nDashmaawaan Bemaadzinjin will also be the recipient of all funds raised by this year’s Pay It Forward program\, to support their mission to provide fresh\, lovingly prepared food to vulnerable persons in Toronto’s Indigenous community. \n—– \nThis dinner will feature a creative menu inspired by traditional indigenous foodways\, featuring local\, seasonal and wild-foraged foods sourced in collaboration with indigenous-led producers and suppliers.  \nAugust’s menu is inspired by a Mediterranean/Middle Eastern fusion; all vegetables used are seasonal. \nVenison or Vegan (wild rice\, mushrooms\, walnuts and pumpkin seeds) Kofta  \nwith Sumac Tahini Sauce \nWild Rice Biryani\nwith Summer Harvest Vegetables \nMiddle Eastern Corn Salad \nBaked Peaches\nwith Maple Whipped Cream \n—– \nMeat or Vegetarian\nMdaamiin Giizis (Corn Moon)\n$40 pp + HST \n\nToronto-based Dashmaawaan Bemaadzinjin (They Feed the People)is an innovative Indigenous catering company that has been working to support Indigenous seniors and vulnerable community members since June 21st\, 2020. What began as a food security project for houseless Indigenous relatives is now a sovereign approach to raising funds and sharing much needed support for Indigenous seniors\, families\, and vulnerable community members in the city. Building relationships through food and honoring the role of Matriarchs in community by supporting the vulnerable are important pillars of what Dashmaawaan Bemaadzinjin does. \nA portion of their profits from catering are used to support the right to food security and wellness for Indigenous peoples on their ancestral lands. Currently\, they support the Seniors at Wiigwamen Terrace in Toronto with a bi-weekly produce and prepared meal market\, a saturday breakfast program\, social dances and celebrations and a weekly lunch meeting to help organize their own advocacy and projects. They work closely with outreach teams and frontline support in the city to share traditional foods with Indigenous people living houseless and bring food to families grieving from loss and traumatic experiences. \nYou can find the Dashmaawaan team throughout the city at various catering events\, community gatherings\, festivals and feasts\, and at their weekly Indigenous Summer Food Market at the Historic Fort York Site serving their unique style of Indigenous fusions and street-style food. \n@dashmaawaanbemaadzinjin \nCo-presented with Fort York National Historic Site\, a place where past and present meet to spark discussions about shared futures. The site features Canada’s largest collection of original War of 1812 buildings and a Visitor Centre with engaging and immersive exhibition experiences. Fort York is part of Toronto History Museums\, a collection of 10 historic sites owned and operated by the City of Toronto devoted to sharing this land’s diverse histories. General admission is free. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. 2023 Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-corn-moon-dashmaawaan-bemaadzinjin/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-17-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230810T180000
DTEND;TZID=America/Toronto:20230810T200000
DTSTAMP:20260425T201415
CREATED:20230505T142547Z
LAST-MODIFIED:20230519T165307Z
UID:133426-1691690400-1691697600@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Viva Colombia  | Natalia "Cookie" Martinez
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 10 | Colombia | Natalia “Cookie” Martinez\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 8\nNatalia “Cookie” Martinez  has been a beloved part of The Depanneur’s story since the very early days\, and she has always brought her infectious smile and good humour to the tasty Colombian street food she makes. Patacón pisao is a classic dish from Colombia: green plantain that has been fried and pressed flat\, then refried until crispy to serve as the base for a range of tasty toppings. It is such a well-loved dish\, there is even a popular salsa song about it! Tonight’s dinner features a deconstructed\, DIY patacón buffet for diners to build their own perfect patacón. \n\nColombian Empanadas [vegetarian]\nGolden-fried corn dough pastries filled with mix of spinach & cheese\, served with Cookie’s signature mild tomato & cilantro dipping sauce. \nPatacón Pisao\nBuild your own meat or vegetarian patacón by layering your deep fried green plantain with pulled beef flank -or- jackfruit seasoned with tomatoes\, garlic\, cumin\, and onions\, then top it off with grilled vegetables\, fresh cucumber salsa\, avocado cream and spicy mayo. \nServed with black bean & rice perfumed by a classic Colombian sofrito of garlic\, onion\, peppers and tomatoes cooked in olive oil. \nCaramel Flan\nA delicious custard made with eggs\, condensed milk\, and vanilla extract. \n—– \nMeat or Vegetarian\nColombia Dinner\n$40 pp \n\nCookie Martinez earned her name making delicious cookies with an eye towards organic and local ingredients and creative South American flavours. Even though now lives and cooks professionally in Germany\, you can still taste some of her tasty legacy recipes at Colombian Street Food on Dupont St. \n@cookiemartinezcooks | cookiemartinez.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-colombia-natalia-cookie-martinez/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-10-Cookie-Martinez-Bentway-Communal-Table-2023_BANNER-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230803T180000
DTEND;TZID=America/Toronto:20230803T200000
DTSTAMP:20260425T201415
CREATED:20230504T154212Z
LAST-MODIFIED:20230519T165238Z
UID:133429-1691085600-1691092800@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Momo Party | TC Tibetan Momo
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU August 3 | Momo Party | TC Tibetan Momo\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE August 1\nMomos — hearty dumplings of simple dough wrapped around delectable fillings\, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact\, momos are well-loved in many of the countries around the Himalayas\, with countless variations in ingredients\, appearance and names. But especially in Tibet\, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages\, New Years and other special family gatherings. Join Tsewang & Lhundup of TC’s Tibetan Momo\, for a taste of traditional Tibetan fare\, all made with local\, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.\n—– \nHimalayan-style Vegetable Chow Mein\nChow mein is a common and popular street food across Asia. Originally from China (‘chao’ means ‘stir-fried’ and ‘mian’ means ‘noodles’)\, they are a more recent addition to the culinary repertoire of the Himalayan regions of Tibet and Nepal. Thin wheat noodles are tossed with a selection of local vegetables like cabbage\, carrots\, leeks and onions before being topped with a savoury homemade tomato and garlic sauce. Served with a side of Tsewang’s homemade spicy kichmi. \nMomo Feast\nThese kotey momos feature an organic flour dough that is elegantly shaped by hand\, then steamed and pan-fried for an extra special bit of golden crust. There will be 4 kinds of momos on the table for sharing: both meat (beef & onions and chicken) and vegan (mixed vegetable\, and tofu & spinach) — a generous helping of 8 momos per person. They are served with Drang Tsal\, a tangy pickled cabbage salad\, their fabulous homemade hot sauce\, and soy sauce for dipping. \nDre-Sil\nA traditional Tibetan New Year’s dish of steamed rice with butter and a mixture of dried fruits\, it symbolizes good luck and happiness for the year ahead. Served with homemade yogurt. \nTibetan Sweet Tea\nSweet black milk tea with ginger\n—– \nMeat or Vegetarian\nTibetan Momo Dinner\n$40 pp \n\nFrom a young age\, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. Now TC is sharing traditional Tibetan/Himalayan cuisine by offering her own handmade MoMo sourced from local ingredients. TC has been selling her products at local farmers’ markets\, the Evergreen Brickworks and at other local events under the banner of TC’s Tibetan Momo. \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-dinner-title-tc-tibetan-momos/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/Aug-3-TC-Momo-Bentway-Communal-Table-2023_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230727T180000
DTEND;TZID=America/Toronto:20230727T200000
DTSTAMP:20260425T201415
CREATED:20220620T001911Z
LAST-MODIFIED:20230620T153828Z
UID:129930-1690480800-1690488000@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Turkish Delight | Tuba Tunç
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 27 | Turkish Delight | Tuba Tunç\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 25\nTurkey has an ancient culinary tradition stretching back to the very beginnings of Western civilization. From these deep roots the Ottomans developed a sophisticated and aristocratic cuisine based on ingredients and influences pulled from an empire that stretched from North Africa across the Middle East and into Greece and the Balkans. The flavours of contemporary Turkish food emerge from this mix of cultures and traditions\, and shine in Chef Tuba Tunç’s selection of inspired dishes.\n—– \nYaprak Sarma [Vegetarian]\nA classic Turkish mezze\, or small appetizer\, these Southern Anatolian-style rolled grape leaves are stuffed with a mix of bulgur\, biber salcasi (Turkish tomato & pepper paste)\, herbs and spices\, slow-cooked in sumac-infused broth. Served with haydari\, a pressed yogurt dip with garlic and dill. \nThe main course is inspired by the Turkish Aegean coast where artichokes (enginar) are plentiful and popular when they are in season. \nBesamel Soslu Etli Enginar [Beef]\nArtichoke hearts filled with beef braised in tomato sauce\, and topped with a rich bechamel sauce\n-or-\nBesamel Soslu Sebzeli Enginar [Vegetarian]\nArtichoke hearts filled with peas and carrots topped with a rich bechamel sauce \nServed with rice and mixed green salad. \nSutlu Irmik Tatlisi\nSemolina puddings must be good; versions can be found from Finland to India. This traditional Turkish dessert is flavoured with lemon and vanilla topped with seasonal fruit compote.\n—– \nMeat or Vegetarian\nTurkish Delight\n$40 pp + HST \n\nTuba Tunç was a marketing professional in Istanbul for 10 years\, but her true passion has always been cooking. Through countless dinner parties for friends and family\, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College\, she has worked in various positions at restaurants including managing Anatolia\, one of the oldest Turkish Restaurants in Toronto. Tuba has since founded Lokum Eats\, a restaurant where she showcases traditional Turkish & Ottoman cuisine that will be opening its doors at its new location in the Junction very soon. \nlokumeats.com | IG: @lokumeats \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-turkish-delight-tuba-tunc/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway Dinners 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/July-27-Tuba-Bentway-Communal-Table-2023_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230713T180000
DTEND;TZID=America/Toronto:20230713T200000
DTSTAMP:20260425T201415
CREATED:20230504T174124Z
LAST-MODIFIED:20230620T153742Z
UID:133405-1689271200-1689278400@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE:  Indonesian Rendang | Nai Nai
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 13 | Indonesian Rendang | Nai Nai\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 11\nWith more than 17\,000 islands populated by more than 300 different ethnic groups\, Indonesian cuisine has incredible breadth\, depth and variety. Home of the original “Spice Islands”\, Indonesia has been a culinary destination for centuries\, sharing spices like nutmeg and clove with the rest of the world while absorbing and reimagining Indian\, Chinese\, Arabic\, Thai and Dutch influences. Indonesian food boasts many unique flavours\, textures and ingredients worth exploring\, and tonight Chef Elita of NaiNai shares a few distinctive and authentic Indonesian recipes.\n—– \nJagung Bakar\nThis popular street food is a great way to kick off a summer dinner; an Indonesian-style grilled corn served with spicy-sweet chili sauce. \nBeef Rendang [beef]\nIn a 2011 online poll held by CNN International\, beef rendang was chosen as the number one dish of the ‘World’s 50 Most Delicious Foods’. Rendang is a style of curry-like stew originating in West Sumatra. It is characterized by a long\, slow cooking in rich coconut milk that makes it the meat tender\, almost like a confit. The spices used — lemongrass\, garlic\, chili\, shallot\, ginger and galangal — also have antimicrobial properties and act as natural preservatives. A popular but labour-intensive dish\, it’s often reserved for special occasions. \n–or– \nTempeh & Potato Rendang [vegetarian]\nTempeh\, a traditional Indonesian food made by the controlled fermentation of soybeans into a firm cake\, works beautifully with the richness of reduced coconut milk and deep & complex flavours of the rendang spices. \nBoth are served with Balado Tahu (a tangy & spicy tofu stir fry)\, sautéed asparagus with garlic\, jasmine rice\, and their special homemade green chili hot sauce. \nLupis Ketan\nGlutinous rice is wrapped in banana leaves and boiled to create kue lupis\, a soft-sweet-sticky rice dumpling coated with grated coconut and coconut sugar. \n—– \nMeat or Vegetarian\nIndonesian Rendang Dinner\n$40 pp \n\nChef Elita learned her craft from several generations of family chefs; her grandmother founded a popular noodle restaurant in Central Jakarta that has been a local staple for over 3 decades\, and now owns a noodle factory in Indonesia. Her Mother continued the restaurant business with Elita at her hip. Those indelible experiences have inspired Elita to bring her own authentic Indonesian meals to Toronto. As a food entrepreneur\, she has catered for the Indonesian embassy and has recently launched NaiNai Indonesian Food\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.indonesianfood | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-indonesian-rendang-nai-nai/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/July-13-Nai-Nai-Bentway-Communal-Table-2023_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230706T180000
DTEND;TZID=America/Toronto:20230706T200000
DTSTAMP:20260425T201415
CREATED:20230504T201932Z
LAST-MODIFIED:20230620T153732Z
UID:133417-1688666400-1688673600@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Moroccan Flavours  | Dali Chehimi
DESCRIPTION:The Depanneur + The Bentway Communal Table 2023 \nFamily-style dining in a unique urban setting. Communal Tables are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery.\nTHU July 6 | Moroccan Flavours | Dali Chehimi\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE July 4\nLong-time Dep favourite\, Chef Dali Chehimi brings traditional Moroccan favourites to the table for a delicious taste of the Casbah! Moroccan cuisine features all the hallmarks of delicious North African food: complex spices\, lush combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. Tagines\, the flavourful stews that range across the region\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nThis traditional North African mezze features hot and sweet peppers cooked until very tender\, then stewed with tomatoes\, onions and garlic. Both come garnished with capers\, black olives\, sliced hard boiled egg and tuna and extra virgin olive oil\, along with fresh pita for scooping up all the deliciousness. \nChicken Tagine with Apricots\, Prunes & Chickpeas [chicken]\nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken is braised along with dried apricots\, prunes\, carrots and chickpeas in a light tomato-flecked broth fragrant with fresh ginger\, cumin\, coriander\, and cinnamon. \n–or– \nSpicy Moroccan Stew with Chickpeas & Lentils [vegan]\nThe combination of chickpeas\, lentils and greens in a rich\, spicy\, harissa-spiked tomato broth\, with a aromatic base of onions\, garlic\, cumin\, paprika\, and coriander seed\, makes for a hearty & satisfying vegan stew. \nBoth are served with herbed couscous \nHalva\nTahini halva\, an ancient Middle Eastern sweet made with sesame and pistachios; served with fresh berries macerated in rose water.\n—– \nMeat or Vegetarian\nNorth African Dinner\n$40 pp \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\, a catering company specializing in North African fare. \n@casbah707 \n\nPay It Forward\nAt check out\, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community. \n\n2023 Communal Table FAQs
URL:https://dev.thedepanneur.ca/event/communal-table-casbah-flavours-dali-chehimi/
LOCATION:The  Bentway\, 250 Fort York Blvd.\, Toronto\, Ontario\, M5V 3K9\, Canada
CATEGORIES:Bentway 2023
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2023/05/July-6-Dali-Bentway-Communal-Table-2023_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR