BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20160313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20161106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20170303T180000 DTEND;TZID=America/New_York:20170303T210000 DTSTAMP:20260502T132023 CREATED:20170227T193208Z LAST-MODIFIED:20170227T195548Z UID:34186-1488564000-1488574800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Buffalo Cauliflower Burger by Tara & Keithen DESCRIPTION:“A Healthy Indulgence” – a vegan\, all-local Burger and Fries! North American’s favourite concept\, reimagined to respect your health and the Earth. The meal offers up a balanced\, nutritious meal full of vitamins and minerals in a delicious\, familiar format that leaves your burger cravings satisfied! All the ingredients will be bought fresh from local producers\, supporting Ontario’s farmers and giving credit to the progress the industry and city has made. \n—–\nSpicy Tomato Soup\n$5 \nBuffalo Cauliflower Burger with a Sweet Potato Bun\nCauliflower steak marinated in a buffalo sauce topped with vegan mayo\, mircogreens\, red onions\, homemade pickles\, and tomatoes. The burger will be on a unique bun made with sweet potato\, maple syrup\, and grapeseed oil.\n$10 \nBaked veggie fries consisting of parsnips\, carrots\, beets tossed in garlic and rosemary.\n$5 \nVegan Key Lime Cake\n$5\n—– \nAbout Tara Niewiadomski and Keithen Codner \nGrowing up in Toronto’s diverse culinary scene\, Tara Niewiadomski and Keithen Codner grew to appreciate and seek out businesses that aimed towards a better\, healthier world. This meant local ingredients\, ethical meat\, well-treated staff and an overall sense of creativity. This would leave us with the best dinning experience as well as a good feeling about our decision to eat out. \nThis only meant that we began to cook with the same intention. We met working in the same restaurant\, since then\, we have taken on the culinary arts as a main ingredient in our life. We have hosted many dinner parties\, experimented with many ideas\, and hope one day\, to open our own restaurant that reflects all that we have learned and strive to promote. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner URL:https://dev.thedepanneur.ca/event/drop-in-dinner-buffalo-cauliflower-burger-by-tara-keithen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_270031433428103.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170302T180000 DTEND;TZID=America/New_York:20170302T190000 DTSTAMP:20260502T132023 CREATED:20170227T193206Z LAST-MODIFIED:20170228T011652Z UID:34184-1488477600-1488481200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — March 2 DESCRIPTION:[beef/chicken] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty winter soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nEjett Kousa عجة كوسا\nMade with finely sliced or shredded zucchini combined with green onion\, parsley\, garlic\, dried mint\, flour and eggs. It can be either formed into small pancakes and fried (think zucchini latke) or baked in a tray and sliced\, like a frittata or crustless quiche. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_262041170886426.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170227T183000 DTEND;TZID=America/New_York:20170227T210000 DTSTAMP:20260502T132023 CREATED:20170205T214512Z LAST-MODIFIED:20170205T221912Z UID:32912-1488220200-1488229200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Mixed Citrus Marmalade with Christine Manning DESCRIPTION:What make artisanal marmalade so exquisite is the complex\, aromatic flavour of different kinds of citrus. In this fun\, hands-on workshop\, you will learn the difference between a jam\, jelly and a marmalade\, and the techniques for making your own fantastic citrus preserves. \nJoin Christine Manning\, owner of Manning Canning and award-winning marmalade maker as she walks you through all of the steps to making a wonderful tasting marmalade. You’ll work with a combination orange\, lemon\, lime and grapefruit\, as well as possibly more exotic citrus like Seville or Blood oranges\, or Meyer lemons if they happen to be available in the market. You’ll learn what makes a great marmalade\, how to properly prepare the peel and the difference between premium and standard marmalades. \nYou will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar of marmalade for your pantry. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-mixed-citrus-marmalade-with-christine-manning-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1757518254273789.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170226T193000 DTEND;TZID=America/New_York:20170226T223000 DTSTAMP:20260502T132023 CREATED:20170206T232948Z LAST-MODIFIED:20170207T002621Z UID:33336-1488137400-1488148200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Rijsttafel II by Justin Go and Alison Broverman DESCRIPTION:2nd Night Added! Sunday\, Feb. 26\n(Note: this is Oscar Sunday\, for those who are into that)\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesian salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef rendang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesian fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n *** Peanuts feature prominently in a number of dishes. ***\n—– \nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel for the very first time at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-ii-by-justin-go-and-alison-broverman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1857337677881765.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170226T103000 DTEND;TZID=America/New_York:20170226T153000 DTSTAMP:20260502T132023 CREATED:20170221T031123Z LAST-MODIFIED:20170226T152229Z UID:33997-1488105000-1488123000@dev.thedepanneur.ca SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up DESCRIPTION:At long last… #brunch is back at The Depanneur!\nMeet Benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee or tea | reserved seating | $30 \nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings of 8 every 30 minutes from 10:30am to 2pm\n#vegan & #glutenfree options available\n—– \nPRIX FIXE $30\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants\, with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones\, with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW! URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/benny_notag.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170225T193000 DTEND;TZID=America/New_York:20170225T223000 DTSTAMP:20260502T132023 CREATED:20170112T190819Z LAST-MODIFIED:20170207T002716Z UID:31552-1488051000-1488061800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Rijsttafel by Justin Go and Alison Broverman DESCRIPTION:2nd Night Added! Sunday\, Feb. 26 > Tickets available here\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesia salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef randang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesia fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \n  \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n*** Peanuts feature prominently in a number of dishes. ***\n—– \n$50 +HST \n—–\nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-by-justin-go-and-alison-broverman-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_354396984942306.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170224T180000 DTEND;TZID=America/New_York:20170224T210000 DTSTAMP:20260502T132023 CREATED:20170213T220803Z LAST-MODIFIED:20170213T235134Z UID:33761-1487959200-1487970000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Braised Short Rib Pappardelle by Agata Siczek DESCRIPTION:Agata Siczek is back at the Depanneur to make another one of her favourite dishes! This one is perfect on those chilly Toronto nights when you want to curl up and enjoy some hearty\, savoury home-made pasta. \nBeef short ribs and root veg\, slow-braised in red wine\, served over handmade pappardelle pasta. If you’ve never had fresh\, homemade pasta then I’m about to rock your pasta-world!\n$14 \nThere is also a delicious vegetarian version made with a variety of slow-cooked root vegetables.\n$12 \nFor those who want a refreshing side\, there’ll be a tangy celeriac remoulade – julienned celery root with a creamy mustard dressing that beautifully complements the deep flavours of the braise.\n$4 \nFor dessert I’m making my favourite: zucchini brownies! Zucchini adds a great moisture while enhancing all the chocolaty goodness\, topped with a chocolate ganache and ice-cream (optional)\n$4; add ice cream +$2 \n—–\nAgata is an amateur cook who has had several successful nights at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and make dinner for those who decide to drop in that night. Her meals are honest\, simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. Cheers! \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-braised-short-rib-pappardelle-by-agata-siczek/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_442601132737888.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170223T180000 DTEND;TZID=America/New_York:20170223T190000 DTSTAMP:20260502T132023 CREATED:20170220T171206Z LAST-MODIFIED:20170220T172058Z UID:33961-1487872800-1487876400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Feb 23 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. Served with Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-feb-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_268974443523781.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170220T183000 DTEND;TZID=America/New_York:20170220T213000 DTSTAMP:20260502T132023 CREATED:20170124T004706Z LAST-MODIFIED:20170206T001323Z UID:31769-1487615400-1487626200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Healing the Gut by Keisha Luke DESCRIPTION:Though many holistic nutritional practitioners have long been emphasizing the importance of prioritizing a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the gut in everything from our immune system to overall well being. \nHolistic Culinary Nutritionista Keisha Luke has studied a broad range of holistic health practises\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. Other topics covered include: foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate the healing process. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection to sample in class. \n$50 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionista\, she strongly believes in promoting optimal health and well-being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-healing-the-gut-by-keisha-luke-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/gut-health.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170220T093000 DTEND;TZID=America/New_York:20170220T153000 DTSTAMP:20260502T132023 CREATED:20170124T004704Z LAST-MODIFIED:20170208T212007Z UID:31767-1487583000-1487604600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Home Cooking with Newcomer Kitchen DESCRIPTION:An all-day\, family-friendly cooking workshop on Family Day! \nin 2016\, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation\, serving up 50 meals of traditional Syrian home cooking every week. \nIn that time\, many people have expressed tremendous interest in learning some of these fabulous recipes\, so for this Family Day Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a meze lunch and food to take home. \nBeing Family Day\, you are encouraged to bring children with you\, and kids under 12 are 1/2 price. They can help out in the kitchen and there will also be special cooking activities just for them. \n— Morning —\nMutabal kousa (متبل كوسا )\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the zucchinis when they are cored to make Kousa Mahshi is not thrown out\, but rather cooked up and combined with tahini and lemon to transform it into a subtle and delicious meze dip akin to baba ganoush. \nKibbeh bel Senia (كبة بالصينية)\nKibbeh is one of the most quintessential Syrian dishes\, made from a thick dough of bulgur (steamed\, dried and cracked whole wheat). Many types of kibbeh are individually stuffed\, shaped and fried\, which can be very labour intensive\, but this delicious vegetarian kibbeh is stuffed with a combination of walnuts\, potatoes\, onions\, tomatoes and pomegranate seeds\, garnished with pine nuts\, baked in a tray like brownies! \nSalateh Naameh سلطة ناعمة\nThis essential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKhabaz Saj (خبز الصاج)\nA simple fresh flatbread\, handmade on the traditional domed oven of the same name. \nLUNCH \n— Afternoon —\nKousa Mahshi كوسا محشي\nStuffed zucchinis were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Most popular are the beautiful\, pale green young marrow or summer squash\, but regular zucchinis work just fine. They are hollowed out with a special implement called a manakra (an apple corer works well in a pinch)\, and stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nNamoura (نمُّورة )\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup.\n—– \n$125 +HST\nKids under 12 are 1/2 price \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and paid out over $30\,000 directly into the community in 2016. \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-syrian-home-cooking-with-newcomer-kitchen-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_547492835447810.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170218T193000 DTEND;TZID=America/New_York:20170218T223000 DTSTAMP:20260502T132023 CREATED:20170112T203228Z LAST-MODIFIED:20170116T210103Z UID:31557-1487446200-1487457000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Memories from Oaxaca by Raluca Cojocariu DESCRIPTION:Chef Raluca Cojocariu has just returned from two weeks exploring the food of Oaxaca\, Mexico\, where she wandered the colourful streets\, absorbed the tastes and smells\, and was moved by the people she met. Now\, she is back at the Dep to share a piece of this magic with us. She brings a delicious six-course meal inspired by conversations she had with Oaxacan market vendors and meals she shared with local cooks. \n—–\nEnmoladas con Res\nFresh tortillas with cheese\, mole sauce and beef steak. Oaxaca is known as “the city of the seven moles”\, referring to the many varieties of the iconic and complex Mexican sauce that can be found there. This particular dark red version — mole “coloradito” — is both a bit sweet and spicy\, with guajillo and ancho chilies\, and notes of cinnamon and chocolate. \nCaldo Tlalpeño\nA traditional chicken soup with green beans and squash\, seasoned with smoky chipotle peppers and epazote\, a Mexican herb with a unique fragrance. \nTlayudas con Cecina\nA Oaxacan dish of dry corn tortillas layered with refried black beans\, cabbage\, tomatoes\, cheese\, avocado and cecina\, a type of chilli-marinated pork loin that has been thinly sliced\, salted and partially dried before cooking. \nEnsalada de Frutas y Verduras\nFruit and vegetable salad with citrus\, apple slices mixed with spinach and romaine with a honey mustard vinaigrette and topped with caramel sesame seeds \nEstofado Oaxaqueño de Pollo con Arroz\nA Oaxacan chicken stew\, seasoned with fresh oregano\, parsley and cinnamon\, with some almonds mixed in for taste and texture\, and served with rice. \nGuanabana mousse\nGuanabana (aka soursop) is a fragrant and delicious tropical fruit commonly made into milkshakes (licados) or popsicles (palletas) in Mexico; here it is served as a delicate mousse.\n—– \n$50 +HST \n—– \nA graduate of George Brown\, Raluca Cojocariu dedicates herself to creating a memorable experience with every new recipe she tries. She started her own events and catering company\, Aracataca\, in 2014 with inspiration coming from stories\, friends and travel adventures. Raluca never misses a chance to see a local market and taste street food every place she travels. When she returns to Toronto\, she gathers friends around a table to talk about her trip through food. Memories from Oaxaca is the story of her two weeks in Oaxaca City. Buen provecho! \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-memories-from-oaxaca-by-raluca-cojocariu/2017-02-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_1853799394841825.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170217T180000 DTEND;TZID=America/New_York:20170217T210000 DTSTAMP:20260502T132023 CREATED:20170205T214510Z LAST-MODIFIED:20170205T215820Z UID:32910-1487354400-1487365200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Dhaba - Traveler's Comfort Food by Abeda Oturkar DESCRIPTION:Dhaba’s – roadside food stalls – can be found along highways throughout India\, welcoming hungry travellers and truck drivers with inexpensive food and a place to stretch their legs. Over time\, many of these dhaba’s became famous for their regional specialities. Their affordable\, authentic menus became popular as a Sunday brunch destination for foodie families\, and for youngsters on the hunt for cheap\, post-party snacks late at night. This led the evolution of modern dhabas\, with improved seating\, lighting and kitchens\, as new ones opened and old ones revamped. The term Dhaba became a shorthand for this category of rural comfort food\, and has begun to make inroads into many city restaurants. This menu takes you on a journey through some of the comfort foods from the four corners of India\, showcasing seasonal dishes and rural specialties. \n—–\nSOUP — Darjeeling Thukpa\nThis winter soup of North East India\, a region full of culinary treasures that is yet to be discovered here in Toronto. This is the food of Lepchas\, Bhutias\, Gorkhas\, Sherpas who reside in the beautiful landscape of Darjeeling and Sikkim. Thukpa is a clean\, warming soup of spinach and radish with vitalizing ingredients like fresh ginger\, garlic chives and cilantro. While often traditionally made with yak meat (!)\, this will be a vegan version.\n$6 \nENTRÉE — Laal Maas Chicken served with Tawa Rice\nAbeda’s recipe that combines the best of Rajasthan and Punjab. Chicken is wok-fried in ghee with mild Kashmiri chili to create a rich\, delicious flavour and beautiful red colour\, but without much heat. Served with slightly sweet caramelized onion infused basmati rice.\n#Vegan / #Vegetarian options available\n$12 \nDESSERT — Fried Plantain with Coconut Cream\nMany versions can be found along the coast of Western and Southern India — this recipe comes from the streets of Kerala. Plantains – a more nutritious cousin of bananas – are served warm\, sweetened with jaggery (raw sugar) and coconut cream.\n$5 \nPRIX FIXE MENU\nSoup + Entrée + Dessert\n$22 \nFebruary BONUS – Delicious\, hot Chai Latte to warm you up!\n$4\n—— \nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dhaba-travelers-comfort-food-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_389455424741193.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170216T180000 DTEND;TZID=America/New_York:20170216T190000 DTSTAMP:20260502T132023 CREATED:20170213T220800Z LAST-MODIFIED:20170214T001313Z UID:33759-1487268000-1487271600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 16 DESCRIPTION:Hummus (مسبحة)\n \n \n \n \n \n Saltah Horania (سلطة حورانية)\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\n[chicken] Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. While often served on it’s own as main dish\, we’ll be adding a Syrian-style tender braised-then-broiled halal chicken leg quarter to each dinner. \n[vegetarian] Majaddarat Bulgur مجدرة برغل\nThe hearty and fortifying Syrian vegetarian staple\, served with some cool\, creamy chickpea hummus on the side. \nSaltah Horania (سلطة حورانية)\nHoran is a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, and is where this refreshing tomato salad with white and green onions\, garlic\, mint\, olive oil & lemon hails from. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh\, ruby-red pomegranate seeds. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-16/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1828805477373525.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170214T193000 DTEND;TZID=America/New_York:20170214T223000 DTSTAMP:20260502T132023 CREATED:20170124T004703Z LAST-MODIFIED:20170210T003704Z UID:31765-1487100600-1487111400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: My Funny Valentine by Mikiki DESCRIPTION:Break some rules (and maybe write a few new ones) with this gender/genre-fluid Valentine’s Day dinner and cabaret with the fabulous Mikiki. An eclectic 5-course tasting menu of creative/high-concept fusion dishes + a bit of cabaret; Mikiki will be hosting the evening in full drag. \n“I have been\, for a large part of my life\, ‘The Single Girl’ amongst my friends. Valentines Day has never been a holiday I cared about or planned around. With this sentiment in mind I’ve put together a menu of mild sexual references and disparate food-culture origins\, riffing on dishes I love to make for myself and eat alone.\n Feel free to bring a date but I’ll hit on them and sing Sophie B Hawkins between courses and then hit on you. Bring at least one appetite.” \n—–\nStreet Meat Urchin\nRiffing on a late night sausage\, when you’ve struck-out at the bar and realize you’re drunk and have things to do tomorrow.\nAmuse-bouche of crispy pork skin\, a light sparkling gel of sauerkraut juice (so probiotic!) and a mustard-sea urchin crema. \nCold Wet Pot\nI love this simple soup and it’s become a staple in my kitchen. It’s a reworked version of a heavier Syrian dish taught to me by my dear Nasser.\nChilled vegetarian soup with broken pita chips\, cucumber and sumac\, dressed with tahini cream and pomegranate molasses. \nGrassy Wide-On\nI love the potential for incorporating vegetal\, grassy flavour into pasta when you make it from scratch. And who doesn’t appreciate gay men in sex work?\nHerbed farfale putonesco; homemade parsley & basil pasta with a caper\, green olive and prune ragout. \nAny Port in a Storm\nSalt fish (always cod in Newfoundland) is such a beautiful and almost sensuous (ha!) protein\, maybe you had to grow up on a barren rock in the North Atlantic to feel similarly…\nConfit of salt-cod with preserved quail egg crumble and pickled blueberries on a disk of grilled potato. \nDate Nite\nThis is an abstracted combination of my guilty pleasure go-to: a T&T coconut bun\, and my mother’s Newfoundland steamed-pudding (always\, astoundingly\, made in a pillow case with cutlery inside.)\nSoft\, baked custard with a date coffee reduction\, a buttery date caramel and a dried walnut-date crumb\n—– \n$50 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-my-funny-valentine-by-mikiki/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/mikiki-collage.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170213T183000 DTEND;TZID=America/New_York:20170213T210000 DTSTAMP:20260502T132023 CREATED:20170116T232509Z LAST-MODIFIED:20170213T183853Z UID:31638-1487010600-1487019600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Valentine’s Day Chocolates & Truffles by Emily Zimmerman DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you made them yourself? \nJust in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” make with GF cornflakes. \n—–\n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-valentines-day-chocolates-truffles-by-emily-z/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170211T193000 DTEND;TZID=America/New_York:20170211T223000 DTSTAMP:20260502T132023 CREATED:20170116T162843Z LAST-MODIFIED:20180330T194227Z UID:31597-1486841400-1486852200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Haute Montagne\, Haute Cuisine by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the rich tastes of the mountains of the French Alps. \nWhen we conjure up images of the Alps\, we tend to think of majestic landscapes that extend through Italy\, France\, Switzerland\, and Austria\, or perhaps of the stories of famous exploits at Mont Blanc\, the highest Alps’ peak. But this striking geography has also produce a unique cuisine worth noting (and salivating over!). It features unique products like dried salted beef (Viande des Grisons\, also known as Bündnerfleisch)\, tasty cheeses from the high pastures such as Reblochon and Fontina\, and delectable pastas. Tonight’s dinner showcases a range of these regional specialties.\n—– \nFontina Crusts\nImagine the taste of a cheese made with the milk of cows grazing in pastures over 2000 m high\, at the Val d’Aoste\, between France and Italy. This appetizer features this unique Fontina cheese\, baked with white wine and poured in little crusts \nCrozets’ Potage\nCrozets are a unique pasta found in Savoie: little squares of whole wheat (or sometimes mixed with buckwheat)\, cooked in a light broth and topped with grilled speck\, the smoky bacon of the German Alps. \nTartiflette\nThis iconic dish of the Savoie country is made with Reblochon cheese. This traditional tartiflette features a bed of potatoes\, onions and lardons topped with Reblochon cheese\, melted and grilled in the oven. Not a light dish but the harsh Alpine winter calls for something to warm your bones! \nReblochon derives from the word “reblocher” which when literally translated means “to pinch a cow’s udder again”. This refers to the practice of holding back some of the milk from the first milking. During the 14th century\, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer\, and was traditionally used by the dairymaids to make their own cheese. \nGrisons Meat Salad\nArugula\, apple and delicately shaved Viande des Grisons\, a Swiss air-dried cured beef similar to Italian bresaola. \nAustrian Glühwein Sorbet\nIn France\, ‘le trou Normand‘ refers to a strong alcohol (often Calvados apple brandy)\, sometime served with a sorbet\, used to clear the palate and prepare the stomach towards the end of a rich meal. This one is inspired by a traditional Austrian winter beverage often enjoyed at their outdoor Christmas markets\, features mulled red wine with honey\, star anise and cloves. \nMont Blanc Dessert\nA classic Alpine dessert featuring a ‘snow-capped mountain’ of sweetened chestnut pureé\, topped with light cream and meringue\, with pieces of candied chestnuts.\n—– \n$50 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005\, she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-haute-montagne-haute-cuisine-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_1866995253536006.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170210T180000 DTEND;TZID=America/New_York:20170210T210000 DTSTAMP:20260502T132023 CREATED:20170205T214507Z LAST-MODIFIED:20170205T215804Z UID:32908-1486749600-1486760400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Mexican Street Tacos by Maja Rabasovic DESCRIPTION:Having just come back from a stomach-first trip through Mexico\, I can attest that the simple joys of a great Mexican taco can be hard to beat. So it’s no wonder I’m happy to have the talented Maja Rabasovic in the house tonight to help bring back some back some of those delicious memories with the spicy heat of her Mexican-inspired taco menu. \n—–\nSopa Azteca\nTomato and chile broth with shedded chicken (optional)\, garnished with fresh avocado\, smoked Gouda\, tortilla chips & cilantro.\n$6 \nBeer Braised Pork Tacos (3)\nwith guacamole\, chipotle\, pico de gallo (fresh salsa)\, pickled savoy cabbage\, and a side of refried beans\, crema & lime.\n#vegaterian and #vegan options available (jackfruit)\n$13\n—– \nA life-long home cook\, Maja’s style is rooted in her Serbian grandmother’s home cooking. She finds great joy in cooking for her friends and family\, and would love to share some recipes with you. The Mexican-style tacos are her attempt at recreating the taste of her travels through Central & South America. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-street-tacos-by-maja-rabasovic/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_133797730464816.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170209T180000 DTEND;TZID=America/New_York:20170209T190000 DTSTAMP:20260502T132023 CREATED:20170206T211843Z LAST-MODIFIED:20170209T173309Z UID:33289-1486663200-1486666800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 9 DESCRIPTION:Tabbouleh (تبولة‎‎ )\n \n \n \n \n \n Musabaha (مسبحة)\n \n \n \n \n \n Barazek برازق\n \n \n\n[beef] Auzy with Beef أوزي\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and peas with rich almonds and pines nuts that have been fried to golden in butter\, all wrapped in a buttery phyllo pastry shell and baked to until crispy. \n[vegetarian] Auzy with Mushrooms أوزي\nSame as the beef auzy\, but made with cremini mushrooms instead of beef. \nTabbouleh (تبولة‎‎ )\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMusabaha (مسبحة)\nA kind of home-style\, deconstructed hummus\, sometimes served warm and also popular for breakfast for brunch\, made with whole chickpeas in a tahini & yogurt sauce\, with lemon and olive oil. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged directly with Paul Adrian via Text: 647-780-2024 or Email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-9/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1472997199391734.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170207T180000 DTEND;TZID=America/New_York:20170207T210000 DTSTAMP:20260502T132023 CREATED:20161230T175051Z LAST-MODIFIED:20170206T185600Z UID:31364-1486490400-1486501200@dev.thedepanneur.ca SUMMARY:TABLE TALK: Wayne Roberts DESCRIPTION:The Depanneur is honoured to have local food pioneer Wayne Roberts as our guest for this month’s Table Talk\, speaking about food\, multiculturalism and interculturalism. \nWayne Roberts is a Canadian food policy analyst and writer\, widely respected for his role as one of the founders of the Toronto Food Policy Council\, a citizen body of 30 food activists and experts that is widely recognized for its innovative approach to food security\, from 2000-2010. \nAs a leading member of the City of Toronto’s Environmental Task Force\, he helped develop a number of official plans for the city\, including the Environmental Plan and Food Charter\, adopted by Toronto City Council in 2000 and 2001 respectively. Many ideas and projects of the TFPC are featured in Roberts’ book The No-Nonsense Guide to World Food (2008). \nSince 1989\, Roberts has written a weekly column for Toronto’s NOW Magazine\, generally on themes that link social justice\, public health and green economics\, as well as seven books\, including Get A Life! (1995)\, a manual on green economics\, and Real Food For A Change (1999)\, which promotes a food system based on the four ingredients of health\, joy\, justice and nature.\nhttp://wayneroberts.ca\n—– \nDinner by Len Senater\nAs always\, Depanneur founder/owner Len Senater will be preparing a meal inspired by the themes explored in the Table Talk. \nWhat does Interculturalism taste like? How about this: Korean Bulgogi Tacos with Kimchi Coleslaw and Sriracha Crema\, prepared by a Romanian Jew in Toronto? I’ll round it out an Elotes-Miso soup with corn in a creamy miso broth spiked with chili & lime\, and Korean sweet red bean Churros with Red Bean Ice Cream. \n#GF #vegetarian #vegan options will be available \n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. URL:https://dev.thedepanneur.ca/event/table-talk-wayne-roberts/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1834764273406741.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170206T183000 DTEND;TZID=America/New_York:20170206T210000 DTSTAMP:20260502T132023 CREATED:20161230T195022Z LAST-MODIFIED:20170116T231040Z UID:31448-1486405800-1486414800@dev.thedepanneur.ca SUMMARY:WORKSHOP: French Pastry Decorating Techniques by Justine Lam DESCRIPTION:There’s a lot more to cake decorating than just frosting! \nThe French have long elevated the decoration of their exquisite pastries to a fine art. Join talented baker Justine Lam for a fast-track introduction to tricks and techniques that will help you create dazzling desserts. Justine will walk you through the process of creating an elegant mousse bombe\, and along the way you’ll discover many of the tips and secrets to creating spectacular French patisserie. \nYou’ll start by learning how to make a luxuriously rich-yet-light passionfruit and mango mousse\, and how to top it with beautiful\, glossy dark chocolate ganache. Participants will also learn how to make delicate\, almond-scented Joconde pastry for elegant results\, as well as a variety of sophisticated chocolate decorating techniques. \nEach participant will get their own passionfruit mousse cake to prepare\, decorate\, and take home (if you can resist eating it on the spot!).\n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown’s Baking and Pastry Arts program. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries. \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-mousse-and-chocolate-decoration-skills-by-justine-lam/2017-02-06/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_201634813574398.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170204T193000 DTEND;TZID=America/New_York:20170204T223000 DTSTAMP:20260502T132023 CREATED:20170109T155641Z LAST-MODIFIED:20170116T193726Z UID:31533-1486236600-1486247400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Caribbean Fusion by Winslow Taylor DESCRIPTION:Come spice it up with Chef and Recipe to Riches finalist\, Winslow Taylor\, the man behind the popular line of Brawta Caribbean Fusion Cuisine products. Winslow’s five-course tasting menu combines the flavours and inspirations of his Jamaican roots with modern\, tapas-inspired elements. \nCreole Prawns\nBlack tiger prawns sauteed in fresh garlic\, onions and tomatoes with Caribbean Creole seasoning; a combination of European and African flavours found throughout the Caribbean and American South. \nTropical Spinach Salad\nBaby spinach salad topped with fresh mango & red onion salsa and a cinnamon-infused vinaigrette. \nMango Glazed Salmon\nCentre-cut salmon loin\, pan-seared and glazed with a Caribbean reduction of fresh mangoes\, ginger\, garlic\, herbs and a hint of fruity scotch bonnet heat. \nPatatas Bravas Brawta\nA classic Spanish tapa of fried potatoes garnished with tomato sauce\, here given a contemporary Caribbean twist with coconut creme fraiche and fresh herbs \nBlue Mountain Chocolate Tart\nA rich ganache combining two of Jamaica’s best known exports\, coffee and chocolate\, with a bit of tropical heat\, in a buttery shortcrust and garnished with fresh berries.\n—– \n$50 +HST\n—– \nWinslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean Fusion Cuisine. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all-natural sauces and spices help take simple\, everyday foods and elevate them\, letting home cooks easily eat healthily without sacrificing flavour. In 2013\, Winston competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-caribbean-fusion-tapas-with-winslow-taylor/2017-02-04/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/creole-shrimp.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170203T180000 DTEND;TZID=America/New_York:20170203T210000 DTSTAMP:20260502T132023 CREATED:20161230T173306Z LAST-MODIFIED:20170128T222758Z UID:31355-1486144800-1486155600@dev.thedepanneur.ca SUMMARY:DROP IN DINNER: Quinoa Kitchari by Lee Dares DESCRIPTION:Artisanal ghee maker Lee Dares of Lee’s Provisions returns to the Dep for a tasty Drop-In Dinner inspired by some of her favourite dishes encountered in her travels in India. \nCome and warm up with a bowl of steaming hot kitchari\, a vegetarian stew that is commonly eaten as part of an Ayurvedic regimen to promote good digestion and detoxification. \n$1 from each bowl sold will be donated to 90/10\, a new project in partnership with Elephant Family\, an NGO who is working to help secure elephant corridors across Asia. \nQuinoa Kitchari\nLee will be serving up her Quinoa Kitchari recipe which has a variety of root vegetables like sweet potato and turnip\, seasoned with spices like cumin\, cinnamon and cardamom warmed in ghee.\n$10 \nRed Fife Chapati\nIndian flatbread made with Red Fife flour\, brushed with Lee’s Chaga-Prash Herbal Jam\n$3 \nMassaged Black Kale Salad\nToasted almonds\, persimmon and shaved Pecorino tossed in a simple olive oil and lemon juice dressing\n$3 \nBroiled Saffron Dates\n$4 for 2 \nButtered Maple Chai\n$3 \nPrix Fixe Menu – try everything for $20! \n—–\nLee Dares‘ interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now\, she compliments her experience with her studies at the Institute of Holistic Nutrition in Toronto. Her ghee\, Lee’s Provisions\, can be found at markets and specialty stores across the city. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-quinoa-kitchari-by-lee-dares/2017-02-03/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1833160253635762.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170202T180000 DTEND;TZID=America/Toronto:20170202T190000 DTSTAMP:20260502T132023 CREATED:20170205T220518Z LAST-MODIFIED:20170205T221014Z UID:32952-1486058400-1486062000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 2 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Nammoura نموره\n \n \n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \n\nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with Rez bel Shairieh\, a pilaf of rice and fried vermicelli noodles.\n\n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat and a generous splash of olive oil. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nNammoura نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/maldoum.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170131T183000 DTEND;TZID=America/New_York:20170131T213000 DTSTAMP:20260502T132023 CREATED:20170124T015151Z LAST-MODIFIED:20170130T033303Z UID:31782-1485887400-1485898200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Boozy Preserves II with Christine Manning DESCRIPTION:2nd Night Added! \nCome warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-boozy-preserves-ii-with-christine-manning/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1506742909355483.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170130T183000 DTEND;TZID=America/New_York:20170130T210000 DTSTAMP:20260502T132023 CREATED:20161230T162543Z LAST-MODIFIED:20161230T163829Z UID:31344-1485801000-1485810000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Boozy Preserves with Christine Manning DESCRIPTION:Come warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-boozy-preserves-with-christine-manning-3/2017-01-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1506742909355483.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170128T193000 DTEND;TZID=America/New_York:20170128T223000 DTSTAMP:20260502T132023 CREATED:20161230T173901Z LAST-MODIFIED:20170117T030028Z UID:31359-1485631800-1485642600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nMoules Mariniere\nSailor-style mussels with a savory white wine\, garlic and parsley sauce. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nGateau Basque\nThis simple yet refined cake features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling. \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-2/2017-01-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_595231617337460.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170127T180000 DTEND;TZID=America/New_York:20170127T210000 DTSTAMP:20260502T132023 CREATED:20161230T190025Z LAST-MODIFIED:20161230T202235Z UID:31411-1485540000-1485550800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Italian Meatball Sammiches by Ben Miner DESCRIPTION:We welcome back comedian and Masterchef alumnus Ben Miner\, here to grace our tables with his wit and delicious Italian cuisine! Warm up with hot meatball sandwiches and a side of orzo pasta. \nMeatball Sammich\nHeavenly open-faced pork/ beef meatball sandwich accompanied by provolone cheese and sautéed peppers and onions. Vegetarian “cheatballs” option also available made with nuts and mushrooms.\n$12 \nOrzo Pasta\nSavory orzo side topped with herbs with rapini.\n$4 \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \n  URL:https://dev.thedepanneur.ca/event/drop-in-dinner-italian-meatball-sammiches-by-ben-miner/2017-01-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1534691913212282.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170124T183000 DTEND;TZID=America/New_York:20170124T213000 DTSTAMP:20260502T132023 CREATED:20170116T181621Z LAST-MODIFIED:20170116T182039Z UID:31608-1485282600-1485293400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Clean Eating 2 by Sandra Bruton DESCRIPTION:**SECOND NIGHT ADDED!** \nStart the year off right – join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to clean\, whole-food eating. \nWith the help of a few guiding principles\, eating a healthy\, well-balanced diet can be easy\, delicious and practical. Sandra will share tips\, techniques and insights that will help you move towards a more vegetable-centric diet that is satisfying and nourishing. Equal parts Culinary Arts and Holistic Nutrition\, these recipes are quick\, easy and tasty\, and are high in fibre\, lean protein\, good quality fats\, and complex carbohydrates without relying on adding sugar\, excess salt or processed ingredients. \nCreamy without Dairy — Vegan Cream of Broccoli Soup\nLearn how to use coconut milk and nutritional yeast to make rich\, delicious savoury dishes without lactose or dairy fats. \nHearty without Gluten — Spaghetti Squash Chow Mein\nLearn how to use versatile spaghetti squash to create gluten-free noodle dishes that are high in fibre and protein. \nSweet without Sugar — Red Velvet Beet Coconut Protein Bars\nBeets and dark chocolate create delicious\, crunchy high-protein energy bars with complex carbohydrates for lasting energy and no sugar crash. \n$50 +HST \n—–\nSandra Bruton’s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\nhttp://www.surechef.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-clean-eating-by-sandra-bruton-2/2017-01-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_346690682381980.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170123T183000 DTEND;TZID=America/New_York:20170123T210000 DTSTAMP:20260502T132023 CREATED:20161230T172112Z LAST-MODIFIED:20161230T172800Z UID:31350-1485196200-1485205200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Clean Eating by Sandra Bruton DESCRIPTION:Start the year off right – join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to clean\, whole-food eating. \nWith the help of a few guiding principles\, eating a healthy\, well-balanced diet can be easy\, delicious and practical. Sandra will share tips\, techniques and insights that will help you move towards a more vegetable-centric diet that is satisfying and nourishing. Equal parts Culinary Arts and Holistic Nutrition\, these recipes are quick\, easy and tasty\, and are high in fibre\, lean protein\, good quality fats\, and complex carbohydrates without relying on adding sugar\, excess salt or processed ingredients. \nCreamy without Dairy — Vegan Cream of Broccoli Soup\nLearn how to use coconut milk and nutritional yeast to make rich\, delicious savoury dishes without lactose or dairy fats. \nHearty without Gluten — Spaghetti Squash Chow Mein\nLearn how to use versatile spaghetti squash to create gluten-free noodle dishes that are high in fibre and protein. \nSweet without Sugar — Red Velvet Beet Coconut Protein Bars\nBeets and dark chocolate create delicious\, crunchy high-protein energy bars with complex carbohydrates for lasting energy and no sugar crash. \n$50 +HST \nBook Now \n—–\nSandra Bruton’s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\nhttp://www.surechef.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-clean-eating-by-sandra-bruton/2017-01-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_198094543987707.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161222T170000 DTEND;TZID=America/New_York:20161222T210000 DTSTAMP:20260502T132023 CREATED:20161206T024809Z LAST-MODIFIED:20161206T031720Z UID:30937-1482426000-1482440400@dev.thedepanneur.ca SUMMARY:SOFRA DAYMA — a special evening in support of Newcomer Kitchen DESCRIPTION:The Syrian women of Newcomer Kitchen invite you to celebrate their remarkable accomplishments of this extraordinary year. \nIn only a few short months\, Newcomer Kitchen has invited over 55 Syrian newcomer women to collaborate with local restaurants to create transformative social and economic opportunities. Despite growing momentum and demand\, the absence of dedicated funding keeps the future of the project precariously uncertain. \nTo truly realize the profound impact of this idea — a model that can help unlock the potential of any community\, in any kitchen\, in any city — Newcomer Kitchen needs the support of courageous and visionary people like you. \nPlease join us at Sofra Dayma\, on Thursday\, December 22\, at the beautiful Gladstone Hotel for a truly unforgettable dining experience — a sumptuous banquet of traditional Syrian cuisine — with some very special guests and a unique auction of private\, in-home catered dinners prepared by some of our most talented cooks.\n—– \nCedar Cocktail Reception\nMelody Bar | 5–7 PM | $100\nIncludes a welcome aperitif\, traditional Syrian hors d’oeuvres\, with performances by Syrian and local musicians\, and special guests \nPomegranate Dinner\nNorth Ballroom | 7–9:30 PM | $300\nA sumptuous banquet of traditional Syrian cooking\, with special entertainment and a unique auction \nCedar Cocktail Reception + Pomegranate Dinner\n5–9:30 PM | $350\n—– \nShare the Experience \nPomegranate Dinner\nTable of 6 | 7–9:30 PM | $1750 \nCedar Cocktail Reception + Pomegranate Dinner\nTable of 6 | 5–9:30 PM | $2000\n—— \nDonate in Honour of Sofra Dayma\nIf you are unable to attend\, and would like to make a donation in support of Newcomer Kitchen\, please select “Donation” ticket type.\n—– \nTickets are available for purchase online via Eventbrite. \nTo purchase packages\, or for more details please contact\nSerra Erdem at serra@newcomerkitchen.ca or 416.920.7995\n—— \nFor more information about Newcomer Kitchen URL:https://dev.thedepanneur.ca/event/sofra-dayma-a-special-evening-in-support-of-newcomer-kitchen/2016-12-22/ LOCATION:Gladstone Hotel\, 1214 Queen Street West\, Toronto\, ON\, M6J 1J6\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/Sofra-Dayma-Banner-v1_crop.jpg GEO:43.6427733;-79.4269164 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Gladstone Hotel 1214 Queen Street West Toronto ON M6J 1J6 Canada;X-APPLE-RADIUS=500;X-TITLE=1214 Queen Street West:geo:-79.4269164,43.6427733 END:VEVENT END:VCALENDAR