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DTSTART;TZID=America/Toronto:20240211T100000
DTEND;TZID=America/Toronto:20240211T170000
DTSTAMP:20260425T214833
CREATED:20240108T222856Z
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SUMMARY:COOKING CLASS: Croissants from Scratch by Leo Baduria
DESCRIPTION:This workshop takes place at Café ZuZu\, 555 Dundas St. E.\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
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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:20260425T214833
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
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240130T183000
DTEND;TZID=America/Toronto:20240130T210000
DTSTAMP:20260425T214833
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:20260425T214833
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20231217T141500
DTEND;TZID=America/Toronto:20231217T164500
DTSTAMP:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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:20260425T214833
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
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230629T180000
DTEND;TZID=America/Toronto:20230629T200000
DTSTAMP:20260425T214833
CREATED:20230504T211343Z
LAST-MODIFIED:20230627T145236Z
UID:133414-1688061600-1688068800@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: O Canada | Newcomer Kitchen
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 June 29 | O Canada | Newcomer Kitchen\nStrachan Gate at The Bentway • 6pm • Pre-order online until TUE June 27\nNewcomer Kitchen started at The Depanneur in 2016 as a grass-roots initiative to create social and economic opportunities for newly-arrived Syrian refugees. After a wildly successful 3-year pilot at The Depanneur\, Newcomer Kitchen expanded to become a entrepreneurial training program aimed at helping diverse groups of newcomer women gain experience in the food sector. \nNewcomer Kitchen’s cohorts are made up of women from around the world who have come together to share their foods and cultures with Toronto. These ladies are excited to create a truly international meal just in time for Canada Day — a celebration of what makes this country home for so many. \n—– \nNewcomer Kitchen’s latest group of ladies hails from India\, Morocco and Eritrea\, so expect an eclectic and delicious culinary adventure. Menu details will be posted closer to the date \nEritrean Himbasha (ሕምባሻ) with Data’aa green hot sauce (ዳጣ) V\nHimbasha is a traditional Eritrean flatbread served with a spicy blend of chilis\, garlic\, ginger\, and cilantro.\nAsmait says “I like himbasha because most of the time it is baked on special occasions. Spicy data’aa is a must have at a table in Eritrea.” \nMoroccan Zaalouk (Eggplant dip) V | GF\nWarm combination of eggplant\, tomatoes\, and classic North African spices.\nKhadija says “My grandmother\, she was the best cook and used to prepare this dish every week.” \nIndian Onion Pakora (piaji) V | GF\nCrispy\, crunchy and tasty fritters made with onions\, chickpeas\, lentils\, herbs and spices.\nSucharita says “These are the yummiest snacks; the smell is so good that it can make your mouth water.” Try this with spicy data’aa! \nPunjabi Lemon Pepper Chicken (ਪੰਜਾ ਬੀ ਨਿੰ ਬੂ ਮਿ ਰਚ ਚਿ ਕਨ) GF\nMelt-in-your-mouth halal chicken thigh pieces with a lemony and peppery kick.\nHarpreet says “It’s my mom’s recipe; she used to make this dish on weekends especially during our summer breaks”.\n–or–\nMoroccan Mixed Vegetable Tagine V | GF\nSteamed seasonal vegetables\, chickpeas and olives slowly cooked in a spiced broth.\nKhadija says “My mom used to cook it for me and my siblings when we were children.” \nIndian Watermelon and Cucumber Salad with Black Salt  V | GF\nRefreshing and juicy\, with a sprinkling of distinctive black salt.\nSayani says “A simple summer salad that is fresh and colourful.” \nIndian Jeera Rice  V I GF\nBasmati rice is flavoured with spices\, cumin seeds and bay leaves.\nMadhuri says “”I like this dish. The aroma is truly tempting and delicious.” \nIndian Kulfi Bites with Fresh Strawberries V | GF\nCool and creamy frozen treats made with coconut milk blended with fresh Ontario strawberry purée.\nSayani says “My mom used to make kulfi during summer holidays.” \n—– \nMeat or Vegetarian\nNewcomer Kitchen Dinner\n$40 pp \n\nNewcomer Kitchen is a Toronto-based nonprofit organization that seeks to create social and economic opportunity for newcomer women through food-based projects. Their ‘Willing to Work” food entrepreneurship training program is now in its fifth year and has help launch multiple food businesses led by newcomer women. A federally-funded pilot project\, the women in the program share 100% of the proceeds from the sales of their food to the public. \n@newcomerkitchen | newcomerkitchen.ca \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-o-canada-newcomer-kitchen/
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/June-29-Newcomer-Kitchen-Bentway-Communal-Table_BANNER-2.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230621T180000
DTEND;TZID=America/Toronto:20230621T200000
DTSTAMP:20260425T214833
CREATED:20230506T132957Z
LAST-MODIFIED:20230620T194702Z
UID:133407-1687370400-1687377600@dev.thedepanneur.ca
SUMMARY:COMMUNAL TABLE: Summer Solstice 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.\nWED June 21 | Summer Solstice Feast | Dashmaawaan Bemaadzinjin\nStrachan Gate at The Bentway • 6pm • Pre-order online until MON June 19\nJoin Dashmaawaan Bemaadzinjin (They Feed the People) on June 21 — the eve of the summer solstice and National Indigenous Peoples Day — to celebrate the changing of the seasons\, the beauty of Niibin (Summer) and the gifts that it brings to us. We are excited to bring a specially curated Summer Solstice Feast to the Bentway Communal Table 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 features 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.  \nBaked Bannock with Infused Sage Oil \nFrom the Water\nSmoked Whitefish Dip -or- Smoked Sunchoke Dip with Crunchy Summer Vegetables \nFrom the Sky\nCrispy Turkey Wings with Chokecherry Marinade -or- Roasted Cob Corn with Sumac & Wild Herb Butter \nPulled Duck Flatbreads: Garlic Confit\, Pulled Duck\, Blueberries\, Pickled Red Onion\, Goat Cheese\, Arugula\, Blueberry Lavender Reduction -or- Squash-Cranberry Flatbreads: Butternut Squash\, Ricotta\, Dried Cranberries\, Crispy Sage\, Walnuts \nFrom the Earth\nWild Rice Fritter Salad with Blueberry Vinaigrette \nFrom the Land\nVenison Roulade -or- Mushroom Ragout\nwith Wild Ramp Pesto\, Butternut Squash Puree\, Braised Sunchokes & Heirloom Corn Sauté \nFrom the Forest\nCandied Spruce Tip Panna Cotta with Fermented Berries \n—– \nMeat or Vegetarian\nSummer Solstice 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-summer-solstice-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/June-21-Dashmaawaan-Bentway-Communal-Table_BANNER.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220828T180000
DTEND;TZID=America/Toronto:20220828T190000
DTSTAMP:20260425T214833
CREATED:20220808T150748Z
LAST-MODIFIED:20220827T020458Z
UID:130619-1661709600-1661713200@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Palestinian Picnic | Mary Freij
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 28 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 26\, 10pm\nIn so many of the world’s culinary tractions\, delicious food and their warm memories are the domain of grandmothers. Chef Mary Freij’s newest project\, Teta’s Kitchen is an homage to those recipes\, connecting Mary to her Palestinian and Lebanese roots\, and sharing the stories and flavours from her family’s kitchen.\n—– \nMutabal Shawandar\nA luscious\, bright pink dip of roasted beets\, garlic\, tahini\, lemon and olive oil\, served with crispy pita chips. \nArayes (beef or vegetarian)\nA Lebanese street-food favourite\, these thin pita breads are stuffed with a filling of seasoned ground beef\, onions and parsley -or- halloumi cheese\, black olives & mint pesto\, before being grilled\, Served with some fresh vegetable crudités\, pickles and a tahini dipping sauce. \nBatata Harra\nLiterally “spicy potatoes” in Arabic\, this popular potato dish is the perfect accompaniment for these tasty grilled sandwiches. Potatoes roasted in olive oil\, tossed with garlic\, chili and salt\, along with some chili pepper\, cilantro and splash of pomegranate molasses. \nStrawberry Riz bi Haleeb\nRice is popular throughout the Middle East\, and where you find rice\, you usually find rice pudding. This cool\, creamy combines rice\, milk\, sugar\, a touch of rosewater and fresh strawberries for a real summer treat.\n—– \nMeat\, Vegetarian or 1/2+1/2 (1 meat + 1 veg)\nPalestinian Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nMary Freij is a food entrepreneur who has traveled the world in search of amazing culinary experiences. She is the founder of tastecapade.com\, a marketplace for culinary activities. She is also a passionate cook\, she started her culinary career working full time as a cook and hosting pop-up food events\, including the former Mazeh Brunch at The Depanneur and Mazeh take out kisok at the Gould St Global Market (now closed). She recently ventured into opening a new IndoLab concept called Teta’s Kitchen in North York. \n@tastecapade | @tetaskitchen.ca | tetaskitchen.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-palestinian-picnic-mary-freij/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/08/Aug28-Picnic-Mary-Freij_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220821T180000
DTEND;TZID=America/Toronto:20220821T190000
DTSTAMP:20260425T214833
CREATED:20220731T193605Z
LAST-MODIFIED:20220820T133446Z
UID:130514-1661104800-1661108400@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Mexican Picnic | Erika Araujo
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 21 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 19\, 10pm\nMexican culture has a profoundly long history\, with settlements reaching back to 10\,000 BCE\, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition\, combined with centuries of Spanish colonial influence\, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from\, a colourful and flavourful picnic perfect for a warm summer night.\n—– \nEsquites \nThis creamy Mexican corn salad is the easy-to-eat version of elotes\, the BBQ’d corn on the cob that’s a popular street-side snack throughout Mexico\, garnished with mayo\, lime and tajin\, the classic tangy-spicy seasoning. \nTinga Tostadas \nTostadas are the crunchy\, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads\, savoury protein and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with Tinga de Pollo\, a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes\, onions and smoky chipotle en adobo\, ready to be topped with all the fixings: crunchy corn tostadas\, refried beans\, crumbled cotija cheese\, crema\, lime\, and salsa. Served with a side of Mexican rice. \nAlso available vegetarian: with jamaica (hibiscus flower) tinga \nTorta de Tres Leches\nA popular dessert in Mexico City: rich golden sponge cake soaked with evaporated and sweetened condensed milk\, topped with whipped cream and fresh berries. \n—– \nChicken\, Vegetarian\, or 1/2+1/2\nMexican Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IN NOW CLOSED\n\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim. Recently she joined forces with Chocosol to showcase their artisanal Mexican corn products. @ixiimcanada \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-mexican-picnic-erika-araujo/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/Aug-21-Erika-picnic-_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220818T180000
DTEND;TZID=America/Toronto:20220818T200000
DTSTAMP:20260425T214833
CREATED:20220801T182425Z
LAST-MODIFIED:20220816T114055Z
UID:130516-1660845600-1660852800@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER: Seoul Food BBQ | Greg Couillard
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 18 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 16\, 10pm\nChef Greg Couillard is best known for his unique and eclectic mix of Caribbean\, Asian\, Latin\, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator\, a kind of supercollider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto\, opening eyes\, minds & palates to the incredible culinary diversity of our city. For this dinner\, Greg casts his net across Asia\, reeling in flavours from China\, Thailand and Korea\, and bringing it all to the table with his inimitable panache.\n—– \nCold Shanghai Noodle Salad\nFat\, spicy noodles dressed with a Hunan black bean and creamy sesame dressing\, tossed with shredded Asian greens\, crunchy bean sprouts\, cilantro and Thai basil. \nSmoked Seoul Beef Brisket\nClassic Korean flavours meet old-school\, low-and-slow smoky BBQ in this ‘Seoul Food’ mash up\, slathered with homemade  BBQ sauce spiked with Greg’s signature No Refund pineapple hot sauce.\n–or–\nVeggies & Tofu in Red Coconut Curry\nA summery mix of squash\, yams\, peppers and leeks tossed with from tofu in a succulent red coconut curry! \nForbidden Fried Rice\nA colourful wok-fry of of “forbidden” black rice & vegetables. \nSugarplum Fairy\nLuscious\, fragrant almond cake\, studded with ginger-candied plums\n—– \nMeat\, Vegetarian or 1/2+1/2\nSeoul Food BBQ Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nSOLD OUT!\nORDERING FOR THIS EVENT IS CLOSED.\n\nIt would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot\, Stelle\, Avec\, Sarkis\, The Spice Room and many others\, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto\, and foreshadowed the eclectic\, international menus many now take for granted. Chef Greg’s latest project includes a new line of hot sauces called No Refund… Too Hot? Too Bad! \n  \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-seoul-food-bbq-greg-couillard/
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/2022/08/Aug-18-Greg-Couillard-_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220814T180000
DTEND;TZID=America/Toronto:20220814T190000
DTSTAMP:20260425T214833
CREATED:20220725T164448Z
LAST-MODIFIED:20220815T163032Z
UID:130464-1660500000-1660503600@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Tibetan Picnic | TC Momo
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 14 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 12\, 10pm\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 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—– \nLaping\nA cool\, refreshing summer dish of chilled\, hand-cut mung bean noodles dressed with homemade chili oil. \nKotey Momos 6pc per person\nThese 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! \nBeef  with local beef & onions –or– Vegetable with cabbage\, carrots\, spinach\, leeks\, potato & garlic \nServed with Drang Tsal (tangy pickled cabbage salad)\, soy dipping sauce\, and TC’s fabulous homemade hot sauce. \nKhabsay\nThese lightly-sweet\, crispy\, fried cookies are traditionally served as part of a Tibetan New Years celebration.\n—– \nMeat\, Vegetarian or 1/2+1/2\nTibetan Picnic\n$59 for 2  • $109 for 4  • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\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 together with her partner Lhundup\, they are sharing traditional Tibetan/Himalayan cuisine through TC Tibetan MoMo featuring her own handmade momos\, made with love from locally sourced ingredients. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-tibetan-picnic-tc-momo/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/Aug-14-TC-Momo_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220811T180000
DTEND;TZID=America/Toronto:20220811T200000
DTSTAMP:20260425T214833
CREATED:20220725T160250Z
LAST-MODIFIED:20220807T035925Z
UID:130432-1660240800-1660248000@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Indonesian Rijsttafel | Elita Rocka
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 11 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 9\, 10pm\nDutch for “rice table\,” rijsttafel is part of the Dutch-Indonesian colonial heritage\, a meal for festive occasions to be enjoyed with family or friends. It consists of serving many small Indonesian dishes\, revolving around rice\, to be shared with the whole table. Tonight Chef Elita from Nai Nai Indonesian Food curates an exquisite selection of the diverse and delicious dishes from Indonesia’s many cultures and culinary traditions.\n—– \nGado-Gado\nGado-gado is a popular Sundanese dish that masterfully combines slightly sweet\, spicy\, and savory flavours. A kind of composed salad\, it consists of blanched vegetables\, boiled potatoes\, long bean and chayote\, fried tofu and hard-boiled eggs drizzled with justly famous Indonesian peanut sauce. \nNasi Kuning\nIn Indonesia\, nasi kuning (turmeric rice) is a dish traditionally served during celebrations\, where its golden color is a symbol of good fortune. It is often stuffed into a cone-shape mold to make the centerpiece of a ceremonial nasi tumpeng plate in the Javanese slamatan celebration\, a communal feast symbolizing social unity. \nSate Ayam (chicken)\nSate (aka satay) is maybe the best known and most beloved of all Indonesian dishes. Small skewers of chicken are marinated overnight with chili\, ginger\, turmeric\, herbs and sweet soy sauce\, before being grilled and served with peanut sauce\n+\nTelur Balado\nOriginating from Northern Sumatra (Padang or Minang)\, this humble dish takes hard-boiled eggs\, deep-fries them until golden and slightly crispy on the outside\, and then simmeres them in a flavourful sauce of red chili peppers\, tomatoes\, and garlic.\n–or–\nSate Tempe (vegetarian)\nA plant-based version of satay made with tempeh\, a dense cake of fermented soybeans that originates in Indonesia\, that picks up a delicious smoky flavor as it grilled.\n+\nJamur Balado\nShitake mushroom simmered in a spicy chili pepper\, tomatoes\, and garlic sauce. \nBuncis Tumis\nFresh green beans\, simply stir-fried with garlic\, salt\, sugar and spicy sambal. \nAcar Timun\nA tart and refreshing Indonesian pickle made with fresh cucumber\, carrots\, fresh green chilies\, shallots and seasoned with white vinegar\, salt\, and sugar. \nEs Teler\nEs teler (tipsy ice) is a rich and luxurious Indonesian fruit cocktail\, with avocado\, coconut meat\, grass jelly\, jackfruit and other fruits\, served with luscious sauce coconut milk\, sweetened condensed milk\, fragrant pandan leaf\, and hint of salt. \n—– \nMeat\, Vegetarian or 1/2+1/2\nIndonesian Rijsttafel Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nSOLD OUT!\nORDERING FOR THIS EVENT IS NOW CLOSED.\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 Noodles\, an Indonesian noodle bar and take out restaurant on King St. W.\nIG @nainai.noodles | nainainoodles.com \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-indonesian-rijsttafel-elita-rocka/
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/2022/07/Aug-11-Elita_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220807T180000
DTEND;TZID=America/Toronto:20220807T190000
DTSTAMP:20260425T214833
CREATED:20220718T142250Z
LAST-MODIFIED:20220807T035800Z
UID:130377-1659895200-1659898800@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Anishinaabe Picnic | Chef Candace
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Aug 7 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI Aug 5\, 10pm\nChef Candace — whose name is Nawatiin Kwe\, meaning Calm Water Woman — is an Anishinaabe entrepreneur from Aundeck-Omni-Kaning on Mantoulin Island. Her passion for food started as a child\, and continued to grow over the years as she helped prepare foods for lunches\, events\, and ceremonies in her community. An interest in wellness and nutrition\, emerging from more than 10 years as a frontline worker\, also informs her approach to sourcing and preparing healthy\, local\, seasonal foods. Chef Candace has prepared this meal to share with us\, inspired by the traditional foods and connection to the land of her First Nation family.\n—– \nVenison chili with baked scone\nThis venison chili combines ingredients whose history lie at the heart of American indigenous foodways —  tomatoes\, chiles and beans — with local ground venison\, vegetables and spices\, to create a hearty bowl of comfort food. Served with a baked ‘scone’\, a lighter version of simple flatbreads like bannock\, and served with delicious maple butter.\nAlso available vegetarian. \nGarden Salad\nFresh and summery mixed greens with carrots\, cucumbers\, and cherry tomatoes\, dressed in Chef Candace’s signature vinaigrette. \nWild Rice with Berries \nWild rice (manoomin in Ojibwe) was a staple for many Canadian First Nations for centuries. A highly nutritious alternative to domesticated rice (to which it is not related)\, it contains twice the protein as brown rice and is an excellent source vitamins and minerals. This nutty\, organic\, wild rice is hand-harvested in Saskatchewan\, and served with yogurt\, summer berries and local maple syrup for touch of sweetness.\n—– \nMeat\, Vegetarian or 1/2+1/2\nAnishinaabe Picnic\n$59 for 2  • $109 for 4  • for 6 $159\nORDERING FOR THIS EVENT IS NOW CLOSED  \n\nChef Candace is an Indigenous entrepreneur who has worked in the Indigenous community as a frontline worker over the last fifteen years. Candance’s Catering was born out of a lifelong passion for food and has become another way to serve my community. Ceremony and connection to the land is a big part of my life\, and my family’s life as Anishinaabe people. My dream is to travel North America and beyond to build relationships with communities\, gain knowledge about food\, plants and medicines and share these stories and knowledge with the world. Miigwetch (thank you)! \ncandacescatering.ca | @candace_catering_ \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-anishinaabe-picnic-chef-candace/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/06/Aug-7-Candace_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220804T180000
DTEND;TZID=America/Toronto:20220804T200000
DTSTAMP:20260425T214833
CREATED:20220718T133156Z
LAST-MODIFIED:20220803T152834Z
UID:130349-1659636000-1659643200@dev.thedepanneur.ca
SUMMARY:COMMUNAL DINNER:  Casbah Flavours | Dali Chehimi
DESCRIPTION:The Depanneur + The Bentway Communal Dinners 2022\nFamily-style dining in a unique urban setting\, Communal Dinners are seated\, family-style meals\, served and shared at 10 tables of 6\, where you bring your own plates and cutlery. \nTHU Aug 4 • Strachan Gate at The Bentway • 6pm\nPre-order online until TUE Aug 2\, 10pm\nLong-time Dep favourite\, Chef Dali Chehimi brings his traditional Tunisian favourites to the table for a delicious taste of the Casbah! Tunisian 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 from Morocco to Egypt\, get their name from the characteristic conical dishes of the same name that they are most often cooked in.\n—– \nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil; garnished with capers\, black olives\, sliced hard boiled eggs and tuna; served with baguette. \nChicken & Apricot Tagine\nThis dish features the classic North African combination of fruit\, meat and aromatic spices. Tender chicken braised in a tomato broth with fresh ginger\, cumin\, coriander\, and cinnamon\, garnished with slivered almonds.\n– or –\nVegetable Tagine\nA North African classic\, a fragrant stew of zucchini\, pumpkin\, onions\, garlic\, and white beets in a lightly spiced tomato broth; garnished with slivered almonds \nRouz Djerbi\nAlso known as Riz Djerbien\, this is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients like spinach\, peppers\, chickpeas\, and harissa combine to create flavourful dish where the rice soaks up the flavours as it cooks. \nServed with side of refreshing carrot salad with lemon\, honey and rosewater. \nBasbousa\nA dense\, luscious cake of coarse semolina\, golden and crunchy on top and tender beneath\, soaked in a lemon syrup and topped with fresh summer berries. \n—– \nMeat\, Vegetarian or 1/2+1/2\nNorth African Dinner\n$69 for 2  • $129 for 4  • for 6 $189 \nORDERING FOR THIS EVENT IS NOW CLOSED\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 Tunisian fare. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Dinner FAQs
URL:https://dev.thedepanneur.ca/event/communal-dinner-casbah-flavours-dali-chehimi/
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/2022/07/THU-Aug-4-Dali_banner-1.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220731T180000
DTEND;TZID=America/Toronto:20220731T190000
DTSTAMP:20260425T214833
CREATED:20220711T145127Z
LAST-MODIFIED:20220730T125557Z
UID:130261-1659290400-1659294000@dev.thedepanneur.ca
SUMMARY:COMMUNAL PICNIC: Paella Picnic | Jose Arato
DESCRIPTION:The Depanneur + The Bentway Communal Picnics 2022\nPick-up picnics in the heart of the city. \nSUN Jul 31 • The Bentway Studio at Canoe Landing • 6-7pm\nPre-order online until FRI July 29\, 10pm\nPaella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. This classic rice dish has five key ingredients: short-grain rice\, saffron\, pimentón (smoked paprika)\, olive oil and the large\, shallow paellera pan from which the dish gets its name.\n—– \nArugula\, Chèvre & Beet Salad\nFresh and colourful\, this classic combination of flavours is finished off with a mix of toasted seeds for a bit of crunch\, and a side of crusty bread. \nChicken & Chorizo Paella \nOne of José’s signature dishes\, this delicious paella features fresh chicken and paprika-infused Spanish chorizo sausage\, with onion\, garlic\, tomatoes\, green peas and red peppers\, all cooked together with short-grain rice in a saffron-scented sofrito and rich chicken stock.\nAlso available vegetarian: lima bean\, chickpeas & peppers paella prepared with a saffron-infused vegetable stock \nCrema Catalana\nA traditional Spanish dessert similar to creme brûlée\, but cooked on the stove instead of the oven. Crema catalana uses citrus peel and sometimes cinnamon to flavour the custard\, and the crisp sugar crust is traditionally caramelized using a special small round hot iron. Contains dairy\, eggs\n—– \nChicken & Pork\, Vegetarian\, or 1/2+1/2\nSpanish Picnic for 2 $59 • for 4 $109 • for 6 $159 \nORDERING FOR THIS EVENT IS NOW CLOSED.\n\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. \n\nPay It Forward\nAt check out\, you will be given the opportunity to contribute towards our Pay It Forward program to create fresh meals for the The Fort York-Spadina Community Care Program. For every Pay It Forward meal purchased\, The Depanneur and The Bentway will match funds to provide a second meal to double the impact of your generosity. \n\n2022 Communal Picnic FAQs
URL:https://dev.thedepanneur.ca/event/communal-picnic-paella-picnic-jose-arato/
LOCATION:The Bentway Studio\, 55 Fort York Blvd\, Toronto\, Ontario\, M5V 4B3\, Canada
CATEGORIES:Bentway Picnics 2022
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2022/07/July-31-Jose_banner.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR