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DTSTART;TZID=America/New_York:20171204T183000
DTEND;TZID=America/New_York:20171204T213000
DTSTAMP:20260501T162222
CREATED:20171106T222720Z
LAST-MODIFIED:20171113T234509Z
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SUMMARY:WORKSHOP: Parisian Macarons by Justine Lam
DESCRIPTION:2nd Night Added — Sunday\, December 10\nElegant and photogenic French macarons have become one of the most popular dessert trends of late\, but they have been made in Europe\, in one form or another\, for centuries. French pâtisserie Ladurée has sometimes been credited with helping Parisian-style macarons become so popular in recent decades. With their beautiful colours\, delicate\, melt-in-your-mouth texture and eclectic flavour possibilities\, it’s no wonder people love to make them\, bake them and — of course — eat them! \nIn this fun\, hands-on workshop with pastry chef Justine Lam\, you will learn the classic Parisian macaron recipe and techniques to make authentic and delicious tasting French macaron in your own home. Participants will learn how to colour and flavour macarons\, different types of fillings\, and even the best way to store them. You will get to sample some in class\, and there will be extras to take home. \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. 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. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-parisian-macarons-by-justine-lam/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
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ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171203T190000
DTEND;TZID=America/New_York:20171203T220000
DTSTAMP:20260501T162222
CREATED:20171120T204706Z
LAST-MODIFIED:20171120T211212Z
UID:47252-1512327600-1512338400@dev.thedepanneur.ca
SUMMARY:Nurture x Holiday Harvest Table Dinner
DESCRIPTION:Each month\, Nurture offers a collaborative intimate dining experience for like-minded creatives and entrepreneurs (and those that love to support them). Part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. Hosted at The Depanneur – “A place where interesting food things happen.” \nDecember’s Harvest Table Dinner is a culinary celebration of all things ‘Holiday’. A chance to gather with inspiring creatives and connect\, nourish and receive this festive season. \n  \nIncludes: \nWelcome cocktail\n Three course Holiday dinner\n Drinks\n Creative presentation on Self Care & Creativity by Nurture founder\, Sonja Seiler.\n Community and connection with people who have your back. \nSeats are limited. Allergies and food sensitivities wholeheartedly embraced with advance notice \nTICKETS via Eventbrite \n  \nAbout Nurture: \nNurture creates and inspires authentic\, compassion-based experiences and creative community through retreats\, catering and Harvest Table Dinners – a safe space to show up exactly as one is. \nWhen you start off as an entrepreneur\, you are sold the “latte and laptop in my pajamas” fairy tale. \nThe reality is that starting your business is a mirror that brings up all your insecurities and shadow spots around issues of worth\, integrity\, communication\, and self care. \nThere are very few spaces that allow a conversation about how it feels when being an entrepreneur gets hard\, because there is this notion that we need to present an “everything’s wonderful here” face to society. The industry is lacking in safe spaces for entrepreneurs to gather in community to talk about the intersections of their lives and businesses in an honest\, vulnerable\, supportive way. \nMultiple offerings promise “Better Business Alignment” or “Self Care Retreats” but they claim the answer is in the offering. At Nurture\, the offering is a safe space where you can creatively dialogue with the questions and the answers that are always and already IN YOU. \nDoing so in community with like-minded entrepreneurs forges real\, honest connection and includes a ripple effect of cross-collaboration and new projects by retreat and Harvest Table Dinner attendees and Nurture alumni. \n  \nAbout our host\, The Depanneur: \nFounded in 2011 by Len Senater\, The Dep is an ongoing\, evolving experiment\, prototype and proof-of-concept exploring food’s role in building community\, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers\, creators and consumers can connect and explore new food ideas in a fun\, informal setting. It’s “a place where interesting food things happen.” \nWe’re all so looking forward to feeding you\, body & spirit!
URL:https://dev.thedepanneur.ca/event/nurture-x-holiday-harvest-table-dinner/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Pop Up
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171201T180000
DTEND;TZID=America/New_York:20171201T210000
DTSTAMP:20260501T162222
CREATED:20171113T224551Z
LAST-MODIFIED:20171202T011503Z
UID:47016-1512151200-1512162000@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tuscan Chicken Penne by Avery Billy
DESCRIPTION:Cold winter weather calls for warm\, delicious comfort food\, and Chef Avery Billy does not disappoint with this hearty pasta dinner inspired by the robust flavours of Tuscany. \nBruschetta\nA classic Italian antipasto of grilled bread topped with roasted garlic\, chopped tomatoes\, onions\, and basil\, drizzled with olive oil and a balsamic vinegar reduction\n$4 \nTomato Brodo\nItalian-style chunky tomato broth with fresh baked croutons\n$4 \nCreamy Tuscan Penne\nShort pasta with sun-dried tomatoes and spinach in a creamy garlic bachamel topped with parmesan.\n$10\nAdd roasted boneless seasoned chicken thigh\n+$4 \nTiramisu Cheesecake\nCapuccino cheesecake with delicate lady fingers\, dusted with cocoa powder and drizzled with Amaretto syrup\n$5 \nPrix Fixe Menu\nBruschetta + Soup + Penne + Tiramisu [vegetarian]\n-or-\nChoice of Bruschetta -or- Soup + Penne + Chicken + Tiramisu\n$22 \n—–\nAvery Billy — AKA Chef Bass — is a young\, ambitious professional cook with a passion for creating unique culinary experiences that reflect his Caribbean roots along with his love for Italian and Asian cuisines. \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-tuscan-chicken-penne-by-avery-billy/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_292902821201979.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171130T180000
DTEND;TZID=America/New_York:20171130T190000
DTSTAMP:20260501T162222
CREATED:20171127T160125Z
LAST-MODIFIED:20171127T161049Z
UID:47466-1512064800-1512068400@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 30
DESCRIPTION:Roz bel Shairia\n				\n			\n				\n			\n				\n				Saltet Sabanek سلطة سبانخ\n				\n			\n				\n			\n				\n				Namoura نمُّورة\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. \nServed 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. \nSaltet Sabanek سلطة سبانخ\nFresh spinach with red onion and tomato\, with a\, olive oil vinaigrette with garlic\, sumac\, pomegranate molasses and mint. \nNamoura نمُّورة\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \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-november-30/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_2032718967010345.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171128T183000
DTEND;TZID=America/New_York:20171128T210000
DTSTAMP:20260501T162222
CREATED:20171107T020849Z
LAST-MODIFIED:20171107T033343Z
UID:46430-1511893800-1511902800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch II by Leo Baduria
DESCRIPTION:2nd Night Added!\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$50 +HST\n—–\nLeo J. 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—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-ii-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_286650831855246.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171127T183000
DTEND;TZID=America/New_York:20171127T213000
DTSTAMP:20260501T162222
CREATED:20171106T191750Z
LAST-MODIFIED:20171107T041220Z
UID:46311-1511807400-1511818200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Making Sausage by Amber Farrell
DESCRIPTION:Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks\, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage: a sweet maple garlic sausage\, a smokey Mexican-style chorizo with smoked paprika\, oregano\, cumin\, cinnamon\, and a classic Polish-style sausage with pink salt and marjoram. \nThe class will teach you how to season\, mix and shape sausages\, discuss grind and fat rations\, how to preparing casings and stuffing tools & techinques. There will be a chance to taste all the sausages in class\, along with some fabulous homemade condiments\, and there will an extra sausage or two for everyone to take home. \n$50 +HST \n—–\nAmber Farrell is Chef at Pollyanna\, an enthusiastic sausage maker and eater\, and a big fan of mustard. She has worked at various restaurants across the city\, and has successfully competed against other heavyweight sausage makers in Toronto. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-making-sausage-by-amber-farrell/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1760475344259319.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171126T183000
DTEND;TZID=America/New_York:20171126T210000
DTSTAMP:20260501T162222
CREATED:20171106T222718Z
LAST-MODIFIED:20171107T021830Z
UID:46335-1511721000-1511730000@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Croissants from Scratch by Leo Baduria
DESCRIPTION:This class sold out in record time!\nWe’ve added a 2nd night on Tuesday\, Nov. 28\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$50 +HST \n—–\nLeo J. 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—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-croissants-from-scratch-by-leo-baduria/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_834435486764898.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171125T193000
DTEND;TZID=America/New_York:20171125T223000
DTSTAMP:20260501T162222
CREATED:20171023T214943Z
LAST-MODIFIED:20171023T224128Z
UID:45951-1511638200-1511649000@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Heart of the Punjab by Inder Preet Singh
DESCRIPTION:Inder Preet Singh loves cooking real Indian food. This menu features different rustic\, home-style\, Indian comfort-food dishes that showcase both the complex flavours of his mother’s Punjabi cuisine\, as well as those from his hometown of Hyderabad\, a region in South-Central India known for its unique blend of the Islamic and Hindu cultures. Join us for a taste of true Indian home cooking that goes beyond the generic\, simplified dishes often found in many Indian restaurants.\n— \nJhinga Masala\nA starter of shrimps cooked in a vibrant ginger and garlic Punjabi masala\, served with flatbread to soak up all the amazing flavours. \nTariwala Gosht\nLarge bone-in chunks of goat or mutton\, slowly simmered in an onion-tomato based gravy. A quintessential Sunday afternoon meal in many Punjabi homes (especially prior to the widespread introduction of broiler chickens)\, it remains a favourite at many popular roadside dhabbas (food stalls). ‘Tari’ stands for ‘gravy’ in Punjabi and Hindi\, and the deeply flavourful sauce is as much the star as the tender meat itself. \nChilli Paneer\nNo Punjabi house party is complete without this. A relatively recent creation\, this dish’s supposed Chinese influences (it has a dash of soy sauce) was thought to add a fancy touch to meals when guests came over. Morsels of pressed cottage cheese sautéed with cubes of onions\, tomatoes and green peppers and warm garam masala. \nThe two main dishes are accompanied by Jeera Rice\, (steamed rice with cumin seeds)\, warm flatbread\, a fresh Kachumber salad of tomatoes\, cucumbers and onions\, and a homemade mango-garlic Indian pickle. \nSeviyan Kheer\nA classic Indian dessert made from delicate vermicelli simmered in sweetened milk and cream\, garnished with almonds\, cashews and raisins. Rarely available commercially\, but almost always a part of an Indian home-feast\, this dish is also commonly prepared in abundance after Ramadan and shared with community.\n—– \n$50 +HST \n—–\nInder has been working in marketing in the telecom industry in Toronto for the past 2 years. Cooking is his his happy place\, connecting him to both the Punjabi cuisine his mother taught him\, as well as the food of his hometown of Hyderabad. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club
URL:https://dev.thedepanneur.ca/event/supper-club-heart-of-the-punjab-by-inder-preet-singh/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_155221298413297.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171124T180000
DTEND;TZID=America/New_York:20171124T210000
DTSTAMP:20260501T162222
CREATED:20171030T231056Z
LAST-MODIFIED:20171030T231306Z
UID:46180-1511546400-1511557200@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Tastes of the Congo by Chef Momo
DESCRIPTION:Chef Momo is back at The Dep after her wildly successful debut\, with another fabulous menu of delicious Congolese specialities. \nGumbo: A spicy stew home-style stew of beef\, okra and carrots\, served with golden rice. Gumbo is the Congolese name for okra\, and it is African dishes like this that are the roots of the Cajun and Creole gumbos of the American South. #GF\n$12 \nMbweni: a beautiful composed plate of black eyed peas\, colourful peppers\, and sautéed onions & leeks that is very popular in both Congo and Angola. #vegan #GF\n$9 Add golden rice +$2 \nTangawisi: a popular beverage in Congo made with pineapple\, ginger and mint\n$3 \nMikate: Congolese sweet banana doughnuts\n$3 \n—–\nChef Momo (Monique) is a foodie with a passion to make people happy through her cuisine. She left her native Congo to study in Europe and has since embraced Spanish\, French and Italian cultures and cuisines along with her African heritage. A newcomer in Canada\, Monique wants to showcase her talent and share her favourite dishes with her fellow Torontonians. \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-tastes-of-the-congo-by-chef-momo/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_144535506167335.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171123T180000
DTEND;TZID=America/New_York:20171123T190000
DTSTAMP:20260501T162222
CREATED:20171120T190321Z
LAST-MODIFIED:20171120T211030Z
UID:47233-1511460000-1511463600@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 23
DESCRIPTION:Hummus (مسبحة)\n				\n			\n				\n			\n				\n				Kibbeh bel Senia (كبة بالصينية)\n				\n			\n				\n			\n				\n				Baklava (بقلاوة)\n				\n		\n\n[beef] 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 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 shorbat comes with a side of creamy chickpea & tahini hummus\, with pickles & flatbread\, as well as wedge of Kibbeh bel Senia (كبة بالصينية)\, a delicious vegetarian kibbeh made from seasoned bulgur wheat stuffed with a combination of walnuts\, mushrooms\, onions and pomegranate seeds\, garnished with nuts\, and baked in a tray. \nBaklava بقلاوة\nOne of the countless delicious baklava recipes found in the Eastern Mediterranean\, this features flaky\, buttery phyllo pastry with walnuts and pecans\, along with a delicate orange blossom-scented syrup. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \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-november-23/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_552215935111229.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171122T180000
DTEND;TZID=America/New_York:20171122T210000
DTSTAMP:20260501T162222
CREATED:20171120T210107Z
LAST-MODIFIED:20171120T224825Z
UID:47260-1511373600-1511384400@dev.thedepanneur.ca
SUMMARY:Colombian Ajiaco with Cookie Martinez
DESCRIPTION:As many of you know my  Insect Dinner didn’t happen\, because tix sales were to low. To make it up for the cancellation\, I will be doing a small drop – in Dinner featuring my famous Ajiaco (Colombia Soup)
URL:https://dev.thedepanneur.ca/event/ajiaco-at-the-depanneur/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1945899522336817.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171120T183000
DTEND;TZID=America/New_York:20171120T210000
DTSTAMP:20260501T162222
CREATED:20171016T214217Z
LAST-MODIFIED:20171113T154727Z
UID:45684-1511202600-1511211600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Home-made Sauerkraut by Leor Israelski
DESCRIPTION:In this fun\, hand-on class\, you’ll be cutting\, mashing\, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut\, as well as how to supplement cabbage preserves with apples\, carrots\, beets\, burdock root\, ginger or garlic. \nEveryone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting\, along with copies of the recipes and jars of all the goodies made in class. You’ll go home with an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n$50 +HST \n—–\nLeor Israelski began fermenting cabbage three years ago after some experimentation. He believes eating nutrient dense foods\, of which\, sauerkraut is a member is a great part of a healthy diet. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-home-made-sauerkraut-by-leor-israelski-3/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_549000752158526.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171118T193000
DTEND;TZID=America/New_York:20171118T223000
DTSTAMP:20260501T162222
CREATED:20171016T232652Z
LAST-MODIFIED:20171108T225217Z
UID:45712-1511033400-1511044200@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Gasthaus - Menu Alsace 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 its unique specialties. 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 diverse flavours of France. \nOberkutzenhausen\, Souffelweyersheim\, Voegtlinshoffen\, Schwindratzheim — not names that just slide off the tongue. These are the names of villages of Alsace\, one of the most charming areas in France. Situated adjacent to Germany\, the region of Alsace has had a history of turmoil and conflict as is often the case along borders. But delicious food knows few boundaries\, so German flavours and ingredients — beer\, cabbage\, pork\, buttery cookies — all feature prominently in this now-tranquil and pleasant countryside of improuncable names\, savoury food and cozy\, colourful houses.\n—– \nFlammekueche\nFlammekueche is a famous thin crust savoury tart topped with lardons\, caramelized onions and sour cream (in place of the more traditional (but-unavailable-in-Canada) Bibeleskäs\, a local soft\, white cheese). Flammekueche was traditionally baked on countryside farms and became more widely popular in the 60s. \nSoupe Paysanne à la Bière\nBeer has been a popular beverage in Alsace since the Middle Ages; today Alsacian breweries provide more than half of all French beer. This very ancient recipe makes a light and creamy soup with a hint of warm aromatic spices and topped with crunchy slices of gingerbread. \nChoucroute Garnie à l’Alsacienne\nFermented sauerkraut is the iconic (and healthy!) way to preserve and serve cabbage in countries across Eastern Europe. “Garnish” it with plenty of pork in all it’s delicous variety: smoked ham\, pork belly\, hocks\, sausages\, plus some potatoes and a selection of mustards\, and you get your classic choucroute. \nSpiced Cider Granita\nA delicate palate cleanser\, a kind of sorbet of spiced apple cider. \nAssortment of Alsatian cookies\nAlsace is renowned for its tradition of little cookies\, especially popular around holidays. So we end this dinner with a delightful assortment: Linzertorte\, Spritzbredle\, Spitzbuebe\, Bredele… Lots of butter\, marmalade\, cinnamon\, poppy seeds\, and almonds. Smells like Christmas!\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 club at The Depanneur\, events in the city\, gourmet private and corporate catering… You can find her with her company My Creme Caramel Catering these next weeks as food vendor at events like the ROM Friday Night Live or the Foodie Holiday Market… \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-gasthaus-menu-alsace-by-chantal-vechambre/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_125143274782968.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20171118T100000
DTEND;TZID=America/Toronto:20171118T143000
DTSTAMP:20260501T162222
CREATED:20171112T172955Z
LAST-MODIFIED:20190226T030928Z
UID:46747-1510999200-1511015400@dev.thedepanneur.ca
SUMMARY:MAZEH: Levantine Brunch
DESCRIPTION:Interested in booking a table for Mazeh Brunch?\nBook 1 day in advance by email at info@mazehcatering.com\nBookings for groups of 6+ only\nMaximum 15 minute hold of the table \n________________________________________________________________ \nWe’re thrilled to announce the exciting\nNEW menu for Mazeh brunch at The Dep!\nLed by Chef Mary Freij and Shahedeh Dehghani\, Mazeh brings the flavours of the Levant — the Eastern Mediterranean — to Toronto. It’s a unique blend of classic Middle Eastern breakfast favourites and whole-food\, clean eating. \nThink: free-run eggs\, fresh pita\, creamy labneh\, aromatic herbs\, tangy pomegranate\, fragrant spices\, along with healthy details like olive oil\, no white sugar and plenty of vegetarian & vegan options. \n\n		\n		\n			\n				\n			\n				\n				Foule with crispy egg\n				\n			\n				\n			\n				\n				Breakfast Shwarma\n				\n			\n				\n			\n				\n				Big Lebanese Brunch\n				\n		\n\n\n \n\nMazeh  |  Sat & Sun  |  10am-2:30pm  |  No Reservations  |  Cash/Credit\non Instagram  |  Facebook
URL:https://dev.thedepanneur.ca/event/mazeh-levantine-brunch/2017-11-18/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Brunch
ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/mazeh-header.png
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171117T180000
DTEND;TZID=America/New_York:20171117T180000
DTSTAMP:20260501T162222
CREATED:20171023T214916Z
LAST-MODIFIED:20171023T224153Z
UID:45949-1510941600-1510941600@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: A Visit to Southern India by Mary Freij
DESCRIPTION:Mary Freij is a food entrepreneur who has travelled the world in search of amazing culinary experiences. Also a passionate cook\, she has recently decided to follow her passion full-time\, working as a cook and hosting pop-up food events. Her menus feature foods that reflect the varied cuisines and flavours she has discovered through her travels\, combined and reimagined in creative ways.\n—– \nAloo Tikki\nIndian potato croquettes\, with creamy paneer cheese\, peppers\, fresh curry leaves\, and onions (2 pieces)\, with spicy herbed aioli on the side.\n6$ \nSouth Indian-style Eggplant Curry\nCooked in a tangy tamarind curry sauce with a touch of coconut milk and served with basmati rice #Vegan\n11$ \nAdd Madras Chicken Thigh\nMarinated in a blend of curry spices\, lemon\, curry leaves and cinnamon\n+ $4 \nPistachio-crusted cardamom cheesecake with date glaze\n6$\n—– \nA newcomer to Toronto\, Mary brings her knowledge in Middle eastern and South East Asian food to the table. She recently changed careers to fulfill her passion for cooking and currently works as a line cook. She is also the founder of Tastecapade\, a website dedicated to culinary experiences around the world and personally hosts culinary tours in Toronto.\n—– \nLearn more about our Drop-In Dinners
URL:https://dev.thedepanneur.ca/event/drop-in-dinner-a-visit-to-southern-india-by-mary-freij/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1850887585223533.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171116T180000
DTEND;TZID=America/New_York:20171116T180000
DTSTAMP:20260501T162222
CREATED:20171113T185529Z
LAST-MODIFIED:20171113T193039Z
UID:46988-1510855200-1510855200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 16
DESCRIPTION:Tabbouleh  (تبولة‎‎ )\n				\n			\n				\n			\n		\n\n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to have originated in Saudi Arabia\, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and also in Jordan\, Palestine and Southern Syria. \nThese dishes are usually made long-grain\, such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black (dried) lime\, cloves\, cardamom\, saffron\, cinnamon\, black pepper\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, cauliflower\, butter-fried nuts and hard-boiled eggs. \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. \nPetit Fours\nPetit fours refer to a variety bite-sized cookies that are often served at the end of a large meal or with afternoon tea. Originally a French term (petit fours translate as “small oven” and\, comes from the small cakes or cookies that would be baked in the residual heat of the oven after the big breads or cakes were made). These small buttery cookies have become popular all around the Middle East are a popular snack\, especially around family gatherings and Ramadan. This recipe features a chocolate and vanilla marbled shortbread. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \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-november-16/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_1751242121616332.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171113T183000
DTEND;TZID=America/New_York:20171113T213000
DTSTAMP:20260501T162222
CREATED:20171009T210607Z
LAST-MODIFIED:20171028T213923Z
UID:45425-1510597800-1510608600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Jewish Deli Classics Go Vegan by Emily Zimmerman
DESCRIPTION:According to Jewish dietary laws\, meat and milk dishes have to be prepared and served separately. As a result\, North American kosher food traditions have evolved into two distinct categories: the delicatessen\, which serves the meat dishes\, and “appetizings” — ie. everything eaten with bagels — such as dairy\, fish & salads. Using a few clever tweaks and substitutions\, a traditional appetizings menu can be made into a delicious vegan feast. Come\, eat! \nJoin The Dep’s resident vegan maven\, Emily Zimmerman\, and learn how to turn homemade bread dough into bialys — old-school soft\, savoury sandwich rolls topped with poppy seeds and caramelized onion and garlic — to eat along with a rich schmear of quick cashew cream cheese. We’ll also make creamed eggplant “herring”\, using nori for that salty seafood flavour\, as well as an even-better-than-egg salad with tofu\, veggies\, and special salts and seasonings. \nAnd as a bonus\, we’ll make a celery seed and sweet cicely soda\, based on the unique Brooklyn beverage\, Dr. Brown’s Cel-Ray soda. It may not be unavailable on this side of the border\, but we’ll make a cordial that when mixed with seltzer\, tastes just like the real deal. \nParticipants will enjoy a delish “dairy platter” of our bagels\, with all the above toppings\, along with a cucumber salad\, and take home a portion of mock egg salad\, and celery soda syrup. \n$50+HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-jewish-deli-classics-go-vegan-by-emily-zimmerman/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_129751314440409.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171112T183000
DTEND;TZID=America/New_York:20171112T213000
DTSTAMP:20260501T162222
CREATED:20171017T004516Z
LAST-MODIFIED:20171017T010333Z
UID:45731-1510511400-1510522200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies III by Maria Rozynska
DESCRIPTION:THIRD night added!\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-iii-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_157601528164211.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171111T193000
DTEND;TZID=America/New_York:20171111T223000
DTSTAMP:20260501T162222
CREATED:20171017T003026Z
LAST-MODIFIED:20171017T032053Z
UID:45726-1510428600-1510439400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: My Mexican Kitchen by Manuel Hinojosa
DESCRIPTION:All great cooking is a mix of art and science\, creativity and technique. But it also is part soul; even the best professional training cannot replace indelible food memories\, family recipes\, and cuisines born of generations in a relationship to the land. \nFor this exquisite dinner\, Chef Manuel Hinojosa returns to the flavours of his mother’s Mexican kitchen\, fondly recreating favourite dishes his family would prepare when special guests would visit. \n—–\nGorditas\nA trio of small corn fritters topped with three different classic dishes from the Mexica cuisine: nopales: tender cactus salad with aged cotija cheese\, frijoles: clasic black bean purée\, and authentic carne con chile \nSopa de Tortilla\nRich tomato and chili broth topped with dried guajillo peppers\, avocado\, sour cream and dried tortilla chips. \nTamal\nTraditional steamed corn masa filled with spinach & fresh panela cheese\, steamed in corn husks and topped with a tomatillo and chile de árbol salsa verde. \nEnmoladas Oaxaqueñas\nChicken flautas (deep fried rolled tortillas) in a rich\, traditional Oaxacan-style dark mole sauce made from scratch\, served with with organic greens\, pickled onions and toasted white sesame seeds. \nGuayabate & Dulce de Leche\nTraditional guava paste topped with creamy milk caramel\n—– \n$50 \n—–\nManuel Hinojosa is a professional chef who has trained in both his hometown of Guadalajara\, Mexico\, as well as in London\, England. Manuel was head chef at Cochon\, a French fusion restaurant in Guadalajara before recently moving to Toronto\, where is involved in a couple of cool new food projects: Mexican Thai Fusion & EatWith \n“My love and passion for food comes from my family legacy. I come from a big family full of great cooks and our family reunions centred around the kitchen: cooking\, drinking and sharing recipes — I can’t wait to share my love for cooking with my new city!” \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-my-mexican-kitchen-by-manuel-hinojosa/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1329175757205685.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20171110T180000
DTEND;TZID=America/Toronto:20171110T210000
DTSTAMP:20260501T162222
CREATED:20171023T225030Z
LAST-MODIFIED:20180930T222906Z
UID:45980-1510336800-1510347600@dev.thedepanneur.ca
SUMMARY:CLOSED for Private Event
DESCRIPTION:Sorry y’all\, but The Dep is closed tonight for a private function. \nWe’ll be back soon with more interesting food things! \nFind out more about hosting your own Private Event at The Depanneur
URL:https://dev.thedepanneur.ca/event/closed-private-event-5/2017-11-10/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/closed-sign.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171109T180000
DTEND;TZID=America/New_York:20171109T190000
DTSTAMP:20260501T162222
CREATED:20171106T191747Z
LAST-MODIFIED:20171107T034639Z
UID:46309-1510250400-1510254000@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — November 9
DESCRIPTION:Salatet Shmandar سلطة شمندر\n				\n			\n				\n			\n				\n				Mahalabia مهلبية\n				\n			\n		\n\n[chicken] El R’gaga (الرقاقه أو المكامير)\nEl R’gaga (aka Al Makameer) is a traditional dish from the countryside around Daraa\, a city in the southwest of Syria near the border with Jordan. When there is a big occasion with many guests\, groups of neighbourhood women get together and make a big batch. Many layers of thinly rolled dough are layered with chicken that has been poached in a spiced broth\, and onions caramelized in olive oil. It’s then baked until golden and crispy on top (the name translates as “the chip”\, probably referring to the crunchy top layer that absorbs the flavours of the dish). \n[vegetarian]\nA vegetarian version of the dish\, filled with spiced mushrooms and caramelized onions. \nSalatet Shamandar سلطة شمندر\nA colourful beet salad with chickpeas\, carrots and white onion\, garnished with parsley and pomegranate seeds in and olive oil & lemon dressing. \n\nMahalabia مهلبية\n\n\nA delicate\, creamy milk pudding scented with rose\, orange blossom water and vanilla\, garnished with crumbled pistachio.\n\n\n\n\nBONUS DESSERT! Add a treat bag of 4 handmade Syrian cookies  +$3 ea.\n\n\n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \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-november-9/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/11/facebook_event_153777452033692.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171108T183000
DTEND;TZID=America/New_York:20171108T213000
DTSTAMP:20260501T162222
CREATED:20171016T172611Z
LAST-MODIFIED:20171018T010038Z
UID:45621-1510165800-1510176600@dev.thedepanneur.ca
SUMMARY:Workshop: Polish Pierogies II by Maria Rozynska
DESCRIPTION:Third night added! Sunday\, Nov. 12\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared.\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-ii-by-maria-rozynska/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_493710280994956.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171107T180000
DTEND;TZID=America/New_York:20171107T210000
DTSTAMP:20260501T162222
CREATED:20171009T233951Z
LAST-MODIFIED:20171024T000525Z
UID:45466-1510077600-1510088400@dev.thedepanneur.ca
SUMMARY:TABLE TALK: David B. Goldstein
DESCRIPTION:Shakespeare for Foodies!\nShakespeare teaches us about good and evil\, the power of language\, the nature of love — but can he teach us how to eat? Shakespeare is not usually thought of as a fount of culinary information\, but in fact his plays shed light not only on attitudes toward food in Renaissance England\, but on many of the most pressing issues in our own relationships to food\, including food ethics and security\, vegetarianism\, locavorism\, and the meaning of hospitality. \nDavid Goldstein is a critic\, poet\, food writer\, and Associate Professor at York University in Toronto. His scholarly book\, Eating and Ethics in Shakespeare’s England\, shared the Shakespeare’s Globe Book Award. He’s also co-edited two essay collections\, Culinary Shakespeare and Shakespeare and Hospitality\, and written two books of poetry. A former food magazine editor and restaurant critic\, he loves to think about how old books can help us think about food in new ways. \n—–\nTable Talks include a seasonal meal prepared by The Depanneur founder Len Senater. \nA foray into Elizabethan recipes\, this one based on one from “The English Huswife” (1596) is typical of dishes of the period\, combining meat with fruit and aromatic spices like cinnamon\, mace and rosewater: Chicken & Prune Tudor Pie (also available #vegan with root veg)\, with a Winter Salad of savoy cabbage\, beets\, olives\, lemons and a raisin & caper vinaigrette\, and Baked Apples with cinnamon “stems” from “Shakespeare’s Kitchen” (2003) by Francine Segan. \n—–\nDoors open at 6pm\, talk starts at 7pm\n$20 (+HST) — includes dinner \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. \nFind out more on Table Talks at The Depanneur
URL:https://dev.thedepanneur.ca/event/table-talk-david-b-goldstein/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Table Talks
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1750725088333072.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171106T183000
DTEND;TZID=America/New_York:20171106T213000
DTSTAMP:20260501T162222
CREATED:20171009T221559Z
LAST-MODIFIED:20171016T174051Z
UID:45453-1509993000-1510003800@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska
DESCRIPTION:2nd Night Added! -Wednesday\, November 8th\nNow with #glutenfree recipes too! \nEvery culture has their comfort food and warm\, hearty Polish pierogi are right up there with the best of them helping you get through these chilly autumn days. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading\, rolling\, filling\, shaping\, and boiling homemade pierogi from scratch. \nYou’ll start the class with a warm borscht broth\, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato\, savoury sauerkraut with mushroom and onion\, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough. \nSinging while making food\, or indeed during any work\, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogies (both gluten-free and standard) in class with a sour cream and warm caramelized onion toppings. Extra Polish dishes pre-made by Maria are also served\, and extra pierogies can be taken home and frozen (if you can resist eating them on the way home 😉 \n$50 +HST \n—— \nA self-taught cook\, Maria Rozynska grew up in a Polish household observing her mother\, grandmother and great grandmother knead\, roll\, shape\, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking\, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her family’s recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂\n—– \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-7/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1682391571770978.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20171105T190000
DTEND;TZID=America/New_York:20171105T220000
DTSTAMP:20260501T162222
CREATED:20171016T232647Z
LAST-MODIFIED:20171017T005209Z
UID:45708-1509908400-1509919200@dev.thedepanneur.ca
SUMMARY:Nurture x Lorette Harvest Table Dinner
DESCRIPTION:About:\nEach month\, Nurture offers a collaborative intimate dining experience for like-minded creatives and entrepreneurs (and those that love to support them). Part community incubator\, part supper club\, part creative discourse on the subject of self care – all delicious\, organic\, and served family-style. Hosted at The Depanneur – “A place where interesting food things happen.” \nIncludes:\nWelcome cocktail\nThree course dinner\nDrinks\nCreative presentation by our October guest collaborator\, Lorette Lingerie.\nCommunity and connection with people who have your back. \nSeats are limited. Allergies and food sensitivities wholeheartedly embraced with advance notice \nAbout Lorette:\nLorette was created for women who want to celebrate their female sensuality while declaring that it’s ok to be vulnerable. This is our strength. That space where love and fear exist simultaneously. This makes us both strong and soft. \nWhen la fille Lorette’s focus is on love\, she becomes herself. And that’s what she likes: to be herself. Oui\, elle est French mais no need to make any fuss about it. She hates a fuss. \nLorette empowers women with a choice. No more conforming to the hypersexualized standards of the fashion industry. The Lorette girl instead revels in her feminine individuality and self-confidence. \nItalian fabric + Canadian embroiderers and skilled craftswomen + French love.\nLorette creates unique embroidered lingerie inspired through womanhood. \n“Love is the emblem of eternity: it confounds all notion of time\, effaces all memory of a beginning\, all fear of an end.” – Madame de Stael \nAbout our host\, The Depanneur\nFounded in 2011 by Len Senater\, The Dep is an ongoing\, evolving experiment\, prototype and proof-of-concept exploring food’s role in building community\, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers\, creators and consumers can connect and explore new food ideas in a fun\, informal setting. It’s “a place where interesting food things happen.” \nWe’re all so looking forward to feeding you\, body & spirit! \nTickets available here
URL:https://dev.thedepanneur.ca/event/nurture-x-lorette-harvest-table-dinner/
LOCATION:The Depanneur\, 1033 College Street\, Toronto\, ON\, M6H 1A8\, Canada
CATEGORIES:Pop Up
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GEO:43.6527741;-79.4293691
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The Depanneur 1033 College Street Toronto ON M6H 1A8 Canada;X-APPLE-RADIUS=500;X-TITLE=1033 College Street:geo:-79.4293691,43.6527741
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171103T180000
DTEND;TZID=America/Halifax:20171103T210000
DTSTAMP:20260501T162222
CREATED:20171019T144927Z
LAST-MODIFIED:20171020T005321Z
UID:45886-1509732000-1509742800@dev.thedepanneur.ca
SUMMARY:DROP-IN DINNER: Mediterranean Veggie Bowl by Matt Mathews
DESCRIPTION:Big\, bold Mediterranean flavours and fresh herbs from his own organic garden elevate Matt Mathew‘s health-conscious\, plant-based comfort food to an whole new level: food that feels as good as it tastes. \n—–\nCreamy chickpea & tahini hummus platter\nwith pickled turnips & fresh veggie crudités and choice of white or whole wheat pita.\n$6\nAdd warm mixed spiced olives\n$4 \nA colourful trio of Mediterranean-inspired dishes showcasing organic herbs from the chef’s personal garden. \nSautéed shiitake & cremini mushroom with onions and golden sage + Roasted carrots\, potatoes\, red onions and black olives with rosemary + Steamed yellow & green beans with tarragon vinaigrette. \nOn your choice of either short grain brown rice with parsley\, scallions & lemon -or- long grain white rice with spanish paprika & garlic.\n$14 \nRaw fruit & nut truffles\nintense date\, apple\, and walnut balls with a salted coconut caramel sauce (#raw & #vegan)\n$6 \nPrix Fixe\nStarter + Main + Dessert\n$24 \n—–\nMatt first learned cooking from his grandmother at a young age\, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons\, revealing the diversity\, quality and originality alive in the world of food. A shift towards vegetarianism over the last 3+ years has ignited a passion for new ingredients\, flavours and techniques in Matt’s kitchen.\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-mediterranean-veggie-bowl-by-matt-mathews/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Drop-In Dinner
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_2025295364366865-e1508426682566.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171102T180000
DTEND;TZID=America/Halifax:20171102T190000
DTSTAMP:20260501T162222
CREATED:20171030T171152Z
LAST-MODIFIED:20171031T204837Z
UID:46148-1509645600-1509649200@dev.thedepanneur.ca
SUMMARY:NEWCOMER KITCHEN — Nov 2
DESCRIPTION:Salateh Naameh سلطة ناعمة\n				\n			\n				\n			\n				\n				Joz Al-Hind كاتو جوز الهند\n				\n			\n		\n\n[chicken] Fatteh Djaj فتّة الدجاج\nFatteh (فتّة‎‎ meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt\, Palestine\, Lebanon\, Jordan and Southern Syria\, but uncommon further North. This dish is so closely associated with Syrian food that it is also known as shâmiyât (شاميات ) or ‘Damascene’. This recipe\, by Soheer J. from Sweida\, is notable for its use of golden\, turmeric-and-spice-infused basmati rice and its garnish of butter-fried walnuts. The dish is built up in layers of bread\, rice\, yogurt & tahini sauce\, chicken\, nuts\, and garnishes. We will be preparing this dish in parts – crispy bread (dry)\, rice & chicken (to be warmed) and sauce (room temperature) separately\, so they can be combined at the last moment for the best combination of flavours\, temperatures and textures. \n[vegetarian] Fatteh Hummus فتتة حُمُّص\nFatteh with crispy pita\, seasoned rice\, yogurt-tahini sauce and walnuts\, with chickpeas and broccoli. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKato Al-Hind كاتو جوز الهند\nA semolina-based cake with syrup\, similar to namoura or basbousa\, but the addition of lots of grated coconut gives it a rich\, macaroon-like quality. \n$20 +HST \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\n(approx. Keele to Spadina\, St. Clair to Lakeshore) \nNEW 6km Delivery Option!\nIf you live outside the free delivery zone\, we are testing a new delivery option in partnership with foodora: $10 flat fee for any address within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore). \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-nov-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Newcomer Kitchen
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_134034493986029.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171030T183000
DTEND;TZID=America/Halifax:20171030T210000
DTSTAMP:20260501T162222
CREATED:20170925T205506Z
LAST-MODIFIED:20171016T183658Z
UID:44968-1509388200-1509397200@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Fall Fruit Jams & Jellies by Camilla Wynne
DESCRIPTION:The trees are bursting with fall fruits. It’s time to capture their flavours and what better way than in delicious jams and jellies. \nIn this workshop master preserver Camilla Wynne will cover the basics of canning fruits\, from selecting your produce to proper sterilization\, the pectin question\, and sampling some different styles and flavours. In the kitchen we’ll transform local crabapples into a jewel-like jelly\, and pears into a gorgeous\, customizable jam. You will leave with a jar of each preserve\, ready to tackle any canning project and able to safely modify recipes to your taste. \nYou’ll learn to:\n-safely prepare pectin-free jams that taste like real fruit\n-safely prepare canned fruits to save the bounty of fall for winter\n-modify the sugar or sweeteners in any recipe\n-eliminate steps from the traditional canning process\n-create recipes for jams & canned fruits according to your tastes\, whims & imagination \n$50 +HST \n—–\nCamilla Wynne is a writer\, home preserving teacher\, and the founder of Preservation Society\, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles\, Camilla instead favours products that tell a story or elicit a memory and are often\, though not intentionally\, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nLearn more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-fall-fruit-jams-jellies-by-camilla-wynne/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_1913514368900345.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171029T183000
DTEND;TZID=America/Halifax:20171029T213000
DTSTAMP:20260501T162222
CREATED:20171002T225427Z
LAST-MODIFIED:20171019T205039Z
UID:45237-1509301800-1509312600@dev.thedepanneur.ca
SUMMARY:WORKSHOP: Instant Pot & Anova Sous Vide by Carole Nelson Brown
DESCRIPTION:2nd Night Added! Go Go Gadget Dinner!\nThere have been some remarkable innovations in culinary technology in the last few years\, and at the vanguard are exciting new tools like the Instant Pot and Anova Precision Cooker. Popular food blogger\, photographer and stylist Carole Nelson Brown will show you just how versatile these amazing kitchen tools can be. \nThere has been a renaissance in pressure cooking thanks to a new generation of safe\, easy to use electric pressure cookers like the Instant Pot\, an amazing Canadian appliance that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and more. The introduction of portable\, accurate and affordable water circulators such as the Anova Precision Cooker has revolutionized “sous vide” cooking\, a technique once only found high-end restaurants\, and made it accessible to the home cook. \nPressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other cooking methods\, flavours are intensified and cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy and water — how can you go wrong? Still\, many of us have scary memories of old-fashioned pressure cookers\, hissing\, spitting and rattling menacingly away on the stove. By contrast\, today’s new programmable electric pressure cookers are safe\, easy to use and can save you hours in the kitchen. \nSous vide is French for “under vacuum” and refers to the technique of cooking foods that have been put into vacuum-sealed\, food grade plastic bags and cooked in a water bath at a very controlled temperature. This results in almost complete retention of moisture\, perfectly even cooking from end to end\, and allows for much more latitude in terms of timing. Almost foolproof for things like meat and eggs\, but can also be used for desserts\, infused alcohols and more. \nYou will learn how to cook a creamy Instant Pot Risotto (in 7 minutes!)\, Sous Vide Steak\, and the perfect sous vide poached egg\, cooked right in the shell. You’ll finish with a decadent Creme Brulée and will get to taste and compare both Pressure Cooker and Sous Vide versions. In addition to these great recipes\, Carole will discuss all kinds of Instant Pot and Sous Vide tips and tricks and share a few other fun kitchen gadgets that make cooking a lot more fun. \n$50 (+HST) \n—–\nCarole Nelson Brown‘s passions for food and her family —although not necessarily in that order — are legendary. From her love of blogging in The Yum Yum Factor\, including showcasing delicious and unique ethnic and everyday recipes as well as reviewing local restaurants and other exciting edible happenings in Toronto and beyond\, teaching cooking classes\, completing a personal challenge of never repeating the same recipe twice for a full year (which proved easier said than done!) to developing recipes for brands\, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as the daily ups and downs of her life for humour. \nWhen she’s not busy creating magic in her own kitchen\, Carole\, an in-demand makeup artist\, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \nFind out more about Workshops at The Depanneur
URL:https://dev.thedepanneur.ca/event/workshop-instant-pot-anova-sous-vide-by-carole-nelson-brown-2/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1411334148919941.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20171028T193000
DTEND;TZID=America/Halifax:20171028T223000
DTSTAMP:20260501T162222
CREATED:20171002T212339Z
LAST-MODIFIED:20171030T005930Z
UID:45211-1509219000-1509229800@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Voodoo Creole by Greg Couillard
DESCRIPTION:Get spooky with Toronto culinary icon Greg Couillard at this New Orleans-inspired dinner\, smoking with cajun spices and Greg’s unique brand of evil genius. \n—–\nCrabcake Magnolia\nSucculent snow crab meat\, scallions\, chili and peas in a golden crispy panko crust with hot & sweet red pepper sauce. \nLouisiana Maque Choux\nRoasted corn and cauliflower salad with blackened shrimp \nMolasses\, peach & bourbon-glazed pork backribs\nRibs that will haunt your dreams \nDeep Soul Sides\nCollard greens\, Buttered grits\, and black-eyed peas \nShoo Fly Pie\nThe South’s molasses-y answer to the butter tart\, with a dollop of cool whipped cream.\n—– \n$60 +HST\nBook Now \n—–\nChef Greg Couillard has forged a life-long reputation as a fearless culinary innovator\, a kind of super-collider of food ideas\, smashing them together with incredible force\, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen\, it 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. \n——\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about the Supper Clubs at The Depanneur\nhttps://thedepanneur.ca/supper-club/
URL:https://dev.thedepanneur.ca/event/supper-club-voodoo-creloe-by-greg-couillard/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/10/facebook_event_1412433335538390.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
END:VEVENT
END:VCALENDAR