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/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20190310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20191103T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190130T180000 DTEND;TZID=America/Toronto:20190130T190000 DTSTAMP:20260501T162118 CREATED:20190125T224458Z LAST-MODIFIED:20190125T225152Z UID:66114-1548871200-1548874800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN at CSI Annex — WED Jan 30 DESCRIPTION:Yalanji يالنجي\n \n \n \n \n \n Khabbaz El Samun bel Toum (خبز السمون بالثوم)\n \n \n \n \n \n Mushabak مشبك \n \n \n\n[lamb] 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 lamb (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 Kuboz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nYalanji بالنجي\nStuffed grape vine leaves can be found on tables all around the Eastern Mediterranean. This Syrian recipe features a seasoned rice and tomato filling flecked with green pepper. The are cooked in a tangy sauce of tomato\, lemon\, pomegranate and olive oil. \nMushabak مشبك\nA traditional delicious dessert in all over the Middle East\, Mushabak is a spiral shaped fritter that is crunchy on the outside and soft on the inside. The dough is made with flour\, semolina\, yogurt\, milk\, vanilla and cornstarch to give it extra crunch. It’s decoratively piped into a spiral before being deep fried and then soaked in a lemon\, orange-blossom water and sugar syrup\, and decorated with pistachio crumbs. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-at-csi-annex-wed-jan-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1870232446544298.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190131T180000 DTEND;TZID=America/Toronto:20190131T210000 DTSTAMP:20260501T162118 CREATED:20190121T170009Z LAST-MODIFIED:20190129T161138Z UID:65592-1548957600-1548968400@dev.thedepanneur.ca SUMMARY:DROP IN DINNER: Bubbie + Nonna by Sara Udow and Mat Calverley DESCRIPTION:Join us for a night of cultural and culinary fusion between the best of the best from the Italian and Ashkenazi Jewish cuisines. Matzah balls sub for meatballs\, pesto goes za’atar\, and caprese meets beets. \nSara and Mat are donating their proceeds to support for Alazar\, our friend who is an Eritrean refugee who just relocated to Toronto in November 2018. If you would like to learn more or donate additional funds\, please see our gofundme campaign \n—–\nJewish-Italian Wedding Soup $6\nHomemade broth with green veggies\, small pasta and matzah balls \nCapunti $14\nBeet and saffron-infused pasta with a garlic and za’atar pesto \nBeet Caprese $6\nSliced beets\, fresh mozzarella and basil with a balsamic vinegar reduction \n‘A Pesach Mess’ $6\nVanilla ice cream\, crushed cantucci (Italian almond cookies)\, haroset (a mix of fruits & nuts commonly eaten at Passover)\, and a honey-lemon syrup. \nSmall Prix Fixe $25\nincludes Pasta & Salad and choice of Soup -or-Dessert \nThe Whole Megillah $30\nSoup\, Pasta\, Salad & Dessert\n—– \nSara Udow and Mat Calverley met on a bus headed to an art show in Oshawa. Having bonded over their love for food and cooking\, they conspired to share their cultural cuisines with The Depanneur community. \nSara is a cultural and urban planner who is interested in how food can bring people together – whether around a campfire\, dinner table or a community garden. Mat\, a design strategist and ethnographic researcher\, believes that food is a strong tie to ourselves\, our past and each other. Growing up in an Anglo-Italian family\, food was a way for his family to share and preserve their history. As a recent convert to Judaism\, traditional Jewish and Israeli foods are a way Mat continues to write his own history. \nSara and Mat are joined by friend Sarah Kidd\, who is bringing her own culinary skills to the meal. Graphic design by the talented Sam Mogelonsky. \n—–\nEvery Thursday 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-bubbie-nonna-by-sarah-udow-and-mat-calverley/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/capunti.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190201T100000 DTEND;TZID=America/Toronto:20190201T130000 DTSTAMP:20260501T162118 CREATED:20181214T170303Z LAST-MODIFIED:20190129T201119Z UID:64296-1549015200-1549026000@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, 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/lunch-learn-knife-skills-with-sonya-gammal-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190202T193000 DTEND;TZID=America/Toronto:20190202T220000 DTSTAMP:20260501T162118 CREATED:20181229T175035Z LAST-MODIFIED:20190202T162408Z UID:65058-1549135800-1549144800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Warm On a Cold Night by Corey\, Morgan\, and Sam DESCRIPTION:What happens when three management consultants walk into a kitchen? \nWe’re Corey\, Morgan\, and Sam! A group of three management consultants from a Toronto-based firm in the heart of Chinatown. The three of us share a passion for food and fine dining\, but find the most joy in hosting small events and cooking for friends. With shared experience running an underground supper club and hosting countless dinner parties\, we’re excited to share our passion for food through a new platform. \nWe’ve put together an evening of dishes we find both comforting and exciting\, to delight your taste buds on a cold winter night. With diverse tastes and interests\, we’ve chosen to mix different cuisines\, touching on aspects of Chinese\, French\, and Italian flavours. \n—- \n01 // Chicken Liver Toast\nToasted sourdough\, chicken liver mousse\, parmesan\, balsamic reduction \n02 // Duck Soup Dumpling\nDuck\, scallion\, au jus dipping sauce \n03 // Gnocchi with Mushrooms\nGnocchi\, mushroom\, egg\, prosciutto\, puffed grains\, beurre noisette \n04 // Braised Octopus\nOctopus\, frisée salad\, piquillo pepper spread \n05 // Crème Brûlée Ice Cream\nCustard cream\, burnt caramel sauce\n—- \n$60 +HST \n—-\nSamantha Lew is an avid home cook who has a love for experimenting with different flavours and cuisines and hosting events through her underground supper club called Lew + Wu hosted by Corey Wu and herself. When she’s not in the kitchen\, Samantha loves to spend her time exploring different restaurants around the world and gathering inspiration for her next dinner. \nCorey Wu is the Wu in Lew + Wu\, an underground supper club that offers tasting menus for intimate groups of less than 4 guests. Corey’s cooking is heavily influenced by Chinese\, Japanese\, and Italian cuisines that he grew up eating in Markham and Toronto. \nMorgan Bebbington is an adventurous home cook who draws inspiration from a range of cuisines and his favourite chefs. Morgan enjoys hosting both large and small dinner parties and can never turn down a charcuterie board. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-warm-on-a-cold-night-by-corey-morgan-and-sam/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/12/Octopus_SM.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190203T183000 DTEND;TZID=America/Toronto:20190203T213000 DTSTAMP:20260501T162118 CREATED:20181212T005721Z LAST-MODIFIED:20190102T154905Z UID:64154-1549218600-1549229400@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Homemade Sauerkraut by Leor Israelski DESCRIPTION:SOLD OUT! 2nd Night Added MON Feb 4\nIn 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 will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven 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 week\, 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-homemade-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/2018/08/sauerkraut.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190204T110000 DTEND;TZID=America/Toronto:20190204T130000 DTSTAMP:20260501T162118 CREATED:20181214T174048Z LAST-MODIFIED:20190205T035902Z UID:64302-1549278000-1549285200@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Mexican Street Food with Erika Araujo DESCRIPTION:Mexican street food goes way beyond tacos\, but we rarely see any of the other amazing delicacies featured on Canadian menus… In this fun\, hands-on workshop Erika Araujo will introduce you to two popular Mexican favourites\, sopes and tlacoyos\, along with recipes for the delicious fillings and salsas that make these dishes shine. \nSopes are a traditional Mexican dish originating in the central and southern parts of Mexico. Like an extra thick tortilla\, this circle of fried corn masa has raised\, pinched sides to help it hold a wide variety of toppings like black beans\, crumbled cheese\, lettuce\, onions\, salsa verde and sour cream. \nTlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped\, they are fatter than tortillas and often stuffed with cooked ground beans\, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with nopales cactus salad and salsa. \nParticipants will learn how to make the masa dough and form the sopes and tlacoyos\, along with the recipes for the refried beans\, green tomatillo & jalapeño salsa and nopales cactus salad. There will be plenty of toppings and garnishes for everyone to customize their own sopes and tlacoyos when the class sits down for a Mexican street food feast!\n—– \n$60 +HST \n—–\nErika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College\, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim Toronto\, at workshops and culinary events like TacoFest\, Soupalicious and the PanAm Games\, where she was the only Mexican chef featured. \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/lunch-learn-mexican-street-food-with-erika-araujo-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/sopes_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190204T183000 DTEND;TZID=America/Toronto:20190204T210000 DTSTAMP:20260501T162118 CREATED:20190102T153531Z LAST-MODIFIED:20190205T035914Z UID:65118-1549305000-1549314000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Homemade Sauerkraut by Leor Israelski (2) 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 will take with you an understanding of the chemistry\, ingredients and steps necessary to make a killer kraut every time. \n—– \nLeor Israelski began fermenting cabbage seven 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 week\, 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/cooking-class-homemade-sauerkraut-by-leor-israelski-2-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/sauerkraut.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190205T180000 DTEND;TZID=America/Toronto:20190205T210000 DTSTAMP:20260501T162118 CREATED:20190118T220516Z LAST-MODIFIED:20190128T024224Z UID:65743-1549389600-1549400400@dev.thedepanneur.ca SUMMARY:TABLE TALK: Rosalin Krieger on The History of Kensington Market DESCRIPTION:Many consider Kensington Market one of Toronto’s food treasures\, a precious ethno-culinary hearth. Food educator and podcaster Rosalin Krieger will be talking about Kensington Market’s eclectic\, evolving ethno-cultural mix\, class history and political significance from 1815 to present.  Like many others\, Rosalin is concerned about the market’s gentrification pushing out long-term food creators and residences. This talk aims to celebrate\, discuss ways to maintain the market’s unstable foothold in Toronto’s evolving food landscape and heritage. \n\nDinner by Len Senater\nThis menu is a abbreviated history of Kensington Market in food form\, starting with a Scotch Broth\, a hearty vegetable and barley soup traditionally made with mutton stock\, a nod to the Irish and Scottish founders of the market. To honor the Market’s Jewish heritage\, there will be a slow-cooked braised beef brisket\, given a Sephardic twist with pomegranate\, cumin and cilantro\, served with potato-celeriac purée\, and red beet\, cabbage & onion salad. To finish\, and to acknowledge the diverse Asian community in the Market — and the fact that today is Chinese New Year — there will be a selection of traditional Chinese sweets such as Osmanthus Jelly (桂花糕 –guì huā gāo)\, Sesame balls (煎堆—jiān duī)\, Almond cookies (杏仁饼—xìng rén bǐng) and jasmine tea. All ingredients will come from Kensington Market\, of course!\n#GF #vegan options available\n—– \nDoors open at 6pm\, talk starts at 7pm\nIncludes dinner and coffee or tea. Dessert is available a la carte.\n$35 (includes HST) \nBOOK NOW\n—–\nRosalin Krieger\, M.A.\, of Feast Toronto\, is a blossoming home cook\, visual artist\, speaker\, Ryerson Life Institute lecturer\, local ethno-cultural food guide\, and a budding podcaster. As a food educator\, activist\, and tour guide\, Rosalin has worked to humanize and encourage anyone she meets to purchase from local food creators. Maintaining Kensington Market’s health\, alongside farmer’s markets\, have been central to these efforts. \n—–\nThis Table Talk is presented in collaboration with Artery\nEvery space is a stage. Artery lets anyone bring creative experiences to life\, in places you may not expect. \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 \n  URL:https://dev.thedepanneur.ca/event/table-talk-rosalin-krieger-on-the-history-of-kensington-market/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/Kensington_Market_Toronto_August_2017_04.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190206T180000 DTEND;TZID=America/Toronto:20190206T190000 DTSTAMP:20260501T162118 CREATED:20190131T164607Z LAST-MODIFIED:20190131T165548Z UID:66373-1549476000-1549479600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ The 519 — WED Feb 6 DESCRIPTION:Salatet Shmandar سلطة شمندر\n \n \n \n \n \n Barazek برازق\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. \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$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from The 519\n519 Church Street (between Wellesley & Isabella) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Christie to Carlaw\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-the-519-wed-feb-6/ LOCATION:The 519\, 519 Church Street\, Toronto\, ON\, M4Y2C9\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/05/Elrgaga-or-Al-Makameer.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6665315;-79.3809699 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=The 519 519 Church Street Toronto ON M4Y2C9 Canada;X-APPLE-RADIUS=500;X-TITLE=519 Church Street:geo:-79.3809699,43.6665315 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190207T180000 DTEND;TZID=America/Toronto:20190207T210000 DTSTAMP:20260501T162118 CREATED:20190117T020204Z LAST-MODIFIED:20191215T184801Z UID:65630-1549562400-1549573200@dev.thedepanneur.ca SUMMARY:DROP-IN-DINNER: Brazilian Carnival Kick-Off by Mirelle Blassnig DESCRIPTION:The lead up to Carnival has begun in Brazil\, with musicians and dancing on every corner. Take a break from the freezing February weather and feel the samba vibe with some of Brazil’s beloved dishes featuring authentic ingredients brought back from Rio de Janeiro. \nCoxinha de frango com requeijão  $6\nSucculent fried dumplings filled with seasoned shredded chicken and creamy Brazilian cheese \nFeijoada com arroz e farofa de ovos    $14\nA rich and hearty black bean and pork stew served with white rice and toasted cassava crumbs with scrambled egg.\n#vegetarian feijoada available – with black beans\, smoked tofu\, roasted cassava and okra \nChocolate pavê  $6\nA velvety dessert made with milk soaked biscuits and layered with rich chocolate cream and sweetened condensed milk \nPrix Fixe      $25\ncoxinha + feijoada + dessert \n—–\nMirelle Blassnig is an avid home cook who loves to experiment with new flavours\, techniques and cuisines. At the heart of all of her kitchen adventures is her love of entertaining\, believing that the best meals are those shared with good company. Beyond her kitchen\, Mirelle has been shortlisted for MasterChef Canada twice – you could say that she is one of Toronto’s best kept secrets. Inspired by flavours both local and international\, Mirelle is happiest when she is creating and sharing new dishes filled with the freshest ingredients and boldest flavours. Having just returned from a vacation in Brazil\, she was fascinated with the sights\, smells and flavours that the country had to offer\, and she is proud to present her take on some of the country’s most iconic dishes. Check out her culinary creations on her Instagram @cocina.de.alvarez \n—–\nEvery Wednesday 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-brazilian-carnival-kick-off-by-mirelle-blassnig/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/IMG_2453-1.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190208T100000 DTEND;TZID=America/Toronto:20190208T130000 DTSTAMP:20260501T162118 CREATED:20181214T194932Z LAST-MODIFIED:20190121T175121Z UID:64309-1549620000-1549630800@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Instant Pot Magic with Carole Nelson Brown DESCRIPTION:Pressure cooking\, by its very nature\, is a faster and healthier way to prepare foods. Nutrients are preserved at much higher rates than other\, conventional cooking methods\, flavours are intensified and\, again\, cooking time can be reduced by up to 70%. Throw in the fact that you are using less energy\, wasting less water and how can you go wrong? \nUnfortunately\, many of us have scary memories of our grandmother’s pressure cooker\, hissing\, spitting and rattling away on the stove like a time bomb\, threatening to blow at any moment. Well\, today we are lucky enough to have access to a new generation of electric pressure cookers that are safe\, easy to use and that can save you hours in the kitchen. \nPopular food blogger\, photographer and stylist Carole Nelson Browne will show you how can use this amazing kitchen time-saver to prepare some of the most popular pressure cooker dishes. You will learn how to cook Mushroom Risotto\, White Bean Salad\, Leek and Potato Soup and for dessert\, a Chocolate Lava Cake made right in the pot! \nCarole will be using the Instant Pot\, a Canadian pressure cooker that also functions as a rice cooker\, a slow cooker\, a yogurt maker\, steamer and is amazing with all manner of pulses\, grains and dried beans. We will discuss all kinds of tips and tricks\, foods that are well suited to the pressure cooker and foods that are not. \nIn this workshop we will share a light lunch including all of the items you will be making that day. \n$60 (+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 Sunday\, 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/lunch-learn-pressure-cooking-with-carole-nelson-brown-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/instant-pot.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190209T193000 DTEND;TZID=America/Toronto:20190209T220000 DTSTAMP:20260501T162118 CREATED:20190102T214426Z LAST-MODIFIED:20190102T214606Z UID:65136-1549740600-1549749600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Sunny Sicilian Vegan Feast by Emily Zimmerman DESCRIPTION:Join Emily Zimmerman\, The Dep’s resident vegan maven\, for some fresh\, colourful Mediterranean vibes — an elegant scratch-made feast that is the perfect antidote to the February blahs. \nAntipasti\nCured\, pickled\, and marinated vegetables and fruits\, slabs of tofu feta\, and eggplant “bacon” wrapped melon. \nPanelle\nThin shards of crispy\, creamy chickpea flour polenta with savoury nasturtium “caper” sauce and Ontario pear mostarda. \nTagliatelle\nHandmade aquafaba pasta with eggplant caviar\, roasted tomatoes\, and cashew-coconut mozzarella. \nDolce\nClementine and almond cake with lemon gelato. \n$60 + HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day\, fabulous vegan chef by night. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-sunny-sicilian-vegan-feast-by-emily-zimmerman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/tomato-eggplant-pasta.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190210T183000 DTEND;TZID=America/Toronto:20190210T213000 DTSTAMP:20260501T162118 CREATED:20181126T205339Z LAST-MODIFIED:20190210T212057Z UID:63292-1549823400-1549834200@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal DESCRIPTION:Knowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, 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-knife-skills-with-sonya-gammal/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190211T100000 DTEND;TZID=America/Toronto:20190211T130000 DTSTAMP:20260501T162118 CREATED:20181214T200119Z LAST-MODIFIED:20190211T191939Z UID:64316-1549879200-1549890000@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Gnocchi with Laura Guanti DESCRIPTION:Gnocchi are the magical lovechild of pasta and dumplings\, versatile enough to be rustic and homey comfort food\, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch\, once you know how. \nLaura Guanti will introduce you to some of the many varieties of gnocchi\, start with the simplest: a rustic\, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi\, a green spinach gnocchi\, and black squid ink gnocchi! \nThe gnocchi will be served with some complementary sauces — pistachio\, cream and Gorgonzola sauce for the spinach\, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits\, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese. \n—– \n$60 + HST \n—– \nLaura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine\, which involved travelling to Italy\, studying in Emilia Romagna (home of some of Italy’s best pasta)\, and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots\, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta\, Laura hopes to one day open a her own store\, making fresh homemade pasta to share with the world!\n—– \nEvery Week\, 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/lunch-learn-gnocchi-with-laura-guanti-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/01/facebook_event_885204681644292.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190211T183000 DTEND;TZID=America/Toronto:20190211T213000 DTSTAMP:20260501T162118 CREATED:20181210T185755Z LAST-MODIFIED:20181215T233024Z UID:63863-1549909800-1549920600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal DESCRIPTION:SOLD OUT! 3rd Night Added TUES Feb 12\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, 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-knife-skills-with-sonya-gammal2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190213T180000 DTEND;TZID=America/Toronto:20190213T190000 DTSTAMP:20260501T162118 CREATED:20190131T194051Z LAST-MODIFIED:20190131T194139Z UID:66387-1550080800-1550084400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN @ PaintBox — WED Feb 13 DESCRIPTION:Foul moukala فول مقلّى\n \n \n \n \n \n Tabbouleh (تبولة‎‎ )\n \n \n \n \n \n Asawar El Sit (سوار الست)\n \n \n\nA romantic choice from the ladies of Newcomer Kitchen especially for Valentine’s Day… For this very unique dish from Aleppo\, I found this lovely summary by food blogger Corinne Mossati: \n“The people of Aleppo have a shared passion. Not only do they pride themselves in food that is steeped in culinary traditions and guard their recipes close to heart\, they undeniably affirm their cuisine as the best in the Middle East. As one of the world’s oldest inhabited cities\, Aleppo’s cuisine takes inspiration from the mosaic of cultures that have inhabited Syria over the millennia\, as well as more recent influences of the Ottomans and Armenians. \nTalk to Aleppians about food and they’ll sing a litany of delicacies culminating in one dish unique to their city. Kabab Bil Karaz is a cherry kabab made with minced lamb and wishna\, a small and sour black cherry that grows on the outskirts of the city… From the first taste I had in Aleppo\, I was completely taken with the perfect balance of sweet and sour flavours\, the unique presentation on triangular pieces of bread decorated with pine nuts and parsley.” \n[beef] Lahmeh bil karaz لحمة بالكرز\nLightly smoky\, spiced beef meatballs in a sweet & sour sauce made from sour cherries\, garnished with parsley and pine nuts\, and served over triangles of fresh pita bread. \n[vegetarian] Foul moukala فول مقلّى\nA delicious dish of fresh broad beans sauteed in olive oil with garlic and coriander (and a touch of sugar\, which helps preserve the lovely pale green colour of the beans)\, with colourful radishes & pickles\, and fresh pita bread. \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. \nAsawar El Sit سوار الست\nA traditional Aleppan baklava made from phyllo dough that has been rolled into a cylinder\, then again into the form of a ring (the name means “bracelet”). The small pastries are baked\, sprinkled with simple syrup\, and filled with finely chopped pistachios. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from PaintBox Bistro\n555 Dundas St  E. (between Parliament & Sumach) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. University to Greenwood\, Glen Rd. to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Brock to Main\, Eglinton to Lakeshore)\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-paintbox-wed-feb-13/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/05/facebook_event_444834165855670.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190214T193000 DTEND;TZID=America/Toronto:20190214T220000 DTSTAMP:20260501T162118 CREATED:20190122T002929Z LAST-MODIFIED:20190211T164556Z UID:65914-1550172600-1550181600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Tentacle Porn Valentines Day by Mikiki DESCRIPTION:Celebrate this Valentine’s Day on the wild side.\nWhen we think of our ‘lower’ human drives\, our lusty appetites\, we can find ourselves in often slippery territory. How else would we have developed an entire genre of pornography based on the 1814 woodblock print by Japanese master printer Hokusai\, The Dream of the Fisherman’s Wife (蛸と海女)! \nIt is with this in mind that notorious #SlopQueen Mikiki invites us to Dare to Date Different™! Let’s explore the idea of the sea meeting the land\, inter-species loves\, and the eternally delicious object and body-part\, the Tentacle\, through an unforgettable 6-course tasting menu prepared and hosted by Toronto’s favorite Drag Chef!\n—– \nDdeokbokki (Korean rice cake)\, red and black beans \nJerked jackfruit\, chicken/tofu skin chip\, chicken liver pâté \nFishy & Squash crackers\, smoked eel cheesecake \nQuick-pickled oysters\, herbed ‘caviar’\, chickpea flour blini \nOctopus\, coniferous Szechuan oil\, “dirt” \nTrois feuille: Torta Caprese\, durian cream\, salted licorice meringue \n—– \n$60 +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\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-a-tentacle-porn-valentines-day-by-mikiki/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Pop Up,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/dream-of-the-fishermans-wife.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190215T100000 DTEND;TZID=America/Toronto:20190215T130000 DTSTAMP:20260501T162118 CREATED:20181214T201116Z LAST-MODIFIED:20190206T053946Z UID:64325-1550224800-1550235600@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Paella Valenciana with José Arato DESCRIPTION:Paella is often thought of as the Spanish national dish\, but it is really a speciality of Valencia\, though it has countless regional variations. Named after the pan it is cooked in\, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice\, saffron\, pimentón\, olive oil and a paella pan. Beyond that\, there are innumerable variations incorporating everything from shrimp\, clams and mussels\, to rabbit\, chicken and chorizo. An impressive and delicious party dish\, it’s remarkably easy to master with a little bit of help and knowledge. \nJosé Arato\, owner and Head Chef of Pimentón\, has built an enthusiastic following around his take on this signature dish at Evergreen Brickworks Farmer’s Market. In this workshop\, José will lead participants through the history\, ingredients\, preparation\, serving – and eating! – of a classic chicken and seafood Paella Valenciana. There will also be some small tapas to nibble on while the paella finishes cooking.\n—– \n$60 + HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella\, tapas and moroccan cooking classes\, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can experience Jose’s Mediterranean flavours every weekend.\n—– \nEvery week\, 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/lunch-learn-paella-valenciana-with-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/09/facebook_event_346189372506489.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190216T193000 DTEND;TZID=America/Toronto:20190216T223000 DTSTAMP:20260501T162118 CREATED:20190116T022621Z LAST-MODIFIED:20190121T201708Z UID:65584-1550345400-1550356200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Moroccan Winter by José Arato DESCRIPTION:When someone mentions Moroccan cuisine we can easily envision the colourful market places of Marrakech filled with spice bars and a rainbow of local foods and flavours. Moroccan cuisine is an amalgamation of foods from the many people who have called it home over the centuries featuring flavours such as saffron\, cinnamon\, turmeric\, fenugreek\, caraway and black pepper. In this taste of Moroccan Winter\, Chef José Arato brings the warmth and intensity of these flavours to our table in traditional dishes. \n—–\nB’sarra\nB’sarra is a traditional Moroccan winter soup\, and a popular street food in Fez; a warming purée of fava beans topped with cumin\, hot paprika and olive oil. Garnished with pickled fennel. \nChicken B’stilla \nThis savoury meat pie (traditionally made with squab or pigeon) traces its roots to Al-Andalus\, the Moorish settlements of early medieval Spain\, though it is now more likely to be found at a Moroccan wedding or celebration. Showcasing the Moorish love for combining savoury and sweet\, tender chicken\, almonds and spices are wrapped in paper-thin werqa dough (similar to Greek phyllo)\, before being brushed with butter and topped with a dusting of sugar and cinnamon. Served with roasted cauliflower  with tahini\, and a fresh green mixed salad with a golden turmeric-infused vinaigrette. \nGheza-e-shiriin\nFlourless almond cake with orange syrup \n$60 +HST \n—–\nChef José Arato is the owner and Head Chef at Pimenton\, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella cooking classes\, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. \nLearn more about Supper Clubs at The Depanneur URL:https://dev.thedepanneur.ca/event/supper-club-moroccan-winter-by-jose-arato/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/01/Moroccan-pastilla.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190217T183000 DTEND;TZID=America/Toronto:20190217T213000 DTSTAMP:20260501T162118 CREATED:20190117T164901Z LAST-MODIFIED:20190205T035055Z UID:65670-1550428200-1550439000@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Easy Modern Thai by Sandra Bruton DESCRIPTION:SOLD OUT — 2nd Night Added MON Feb 18\nJoin Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to easy\, contemporary Thai-inspired dishes. You’ll discover secrets to fragrant Southeast Asian flavours through a trio of quick\, healthy dishes. \nThai Peanut Pork & Chive Dumplings with Chili Date Sauce\nMaking dumplings seems like a long tedious task\, but when you use the right tools and the right technique you will be shocked how quickly you can turn out these delicious little morsels of perfection. The sauce is spicy\, sticky goodness that compliments the dumplings in all the right ways. \nSpiralized Butternut Squash Chicken Pad Thai\nThis dish is a whole foods spin on the classic Chicken pad Thai. Come get your spiral on \, and learn how to make a healthy crowd pleasing dish that is sure to impress at your next dinner party. \nKhanom Ba Bin\, Thai coconut & corn pancakes\nThis Thai-style coconut pancake is cooked on a hot griddle and is a favourite street food. This little pancake is infused with the essence of Pandanus leaf \, a Thai favourite in baking and street foods. Because it is made with two types of rice and coconut flour\, it is gluten free. \n$60 +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. \n—–\nEvery week\, 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/cooking-class-easy-modern-thai-by-sandra-bruton/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/08/facebook_event_1030684663719263.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190218T183000 DTEND;TZID=America/Toronto:20190218T210000 DTSTAMP:20260501T162118 CREATED:20190204T224440Z LAST-MODIFIED:20190204T225946Z UID:66510-1550514600-1550523600@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Easy Modern Thai by Sandra Bruton DESCRIPTION:Join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to easy\, contemporary Thai-inspired dishes. You’ll discover secrets to fragrant Southeast Asian flavours through a trio of quick\, healthy dishes. \nThai Peanut Pork & Chive Dumplings with Chili Date Sauce\nMaking dumplings seems like a long tedious task\, but when you use the right tools and the right technique you will be shocked how quickly you can turn out these delicious little morsels of perfection. The sauce is spicy\, sticky goodness that compliments the dumplings in all the right ways. \nSpiralized Butternut Squash Chicken Pad Thai\nThis dish is a whole foods spin on the classic Chicken pad Thai. Come get your spiral on \, and learn how to make a healthy crowd pleasing dish that is sure to impress at your next dinner party. \nKhanom Ba Bin\, Thai coconut & corn pancakes\nThis Thai-style coconut pancake is cooked on a hot griddle and is a favourite street food. This little pancake is infused with the essence of Pandanus leaf \, a Thai favourite in baking and street foods. Because it is made with two types of rice and coconut flour\, it is gluten free. \n$60 +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. \n—–\nEvery week\, 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/cooking-class-easy-modern-thai-by-sandra-bruton-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/09/facebook_event_1172267199500778.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190220T180000 DTEND;TZID=America/Toronto:20190220T190000 DTSTAMP:20260501T162118 CREATED:20190214T171917Z LAST-MODIFIED:20190214T172324Z UID:67005-1550685600-1550689200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN at The Depanneur — WED Feb 20 DESCRIPTION:Khyar Belaban خيار بلبن\n \n \n \n \n \n Ma’amoul el eid ( معمول العيد )\n \n \n \n\n[chicken] Freekeh w Roz bil D’jaj فريكة و رز بالدجاج\nFreekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn\, not the seeds. In these controlled conditions\, the high moisture content of the seeds prevents them from burning\, but imparts them with a unique smoky flavour. Next\, the roasted wheat is threshed and sun-dried before being cracked into smaller pieces so they resemble a green bulgur. \nIn this dish\, both rice and freekeh are cooked separately in a chicken stock flavoured with onion\, cloves\, 7 spice (baharat) and bay. It is then layered with freekeh underneath\, then rice\, shredded chicken on the top\, and garnished with fried almonds. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with chickpeas\, green peas\, and local squash\, flavoured with vegetables stock\, and garnished with fried almonds. \nKeyar bil Laban خيار باللبن\nIs a traditional middle eastern cucumber salad\, similar to Greek tzatziki\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially delightful\, cool and refreshing salad. \nMa’amoul bil tamer معمول بالتمر\nAn ancient Arab dessert\, these delicate pastry cookies are filled with dates. They may be in the shape of balls\, domed or flattened disks\, decorated by hand or be made in specially carved wooden molds\, often passed down in families for generations. \n$25 +HST \n\n\n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS.\nMeals are available for pickup from The Depanneur\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx Keele to Spadina\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for a $10 within a 6km radius\n(approx. Park Lawn to DVP\, Eglinton to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-the-depanneur-wed-feb-20/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/freekeh-rice-with-chicken.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190221T180000 DTEND;TZID=America/Toronto:20190221T210000 DTSTAMP:20260501T162118 CREATED:20190205T002750Z LAST-MODIFIED:20190205T003508Z UID:66514-1550772000-1550782800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Eclectic Indian Noodles by Anuja Mehta DESCRIPTION:Most people in North America are familiar with Ramen\, but Anuja Mehta is introducing them to Thindi\, a uniquely Indian take on noodles. Flavoured with Indian spices and fresh\, local ingredients these noodle dishes are more saucy than soupy — the noodles are really the star of the show with their toothsome texture and ability to absorb a ton of flavour. \nBanana Pakoda $6\nPopular monsoon-season street snacks in Mumbai\, these crispy\, addictive banana fritters are battered with breadcrumbs\, chickpea flour and spices\, and served with spicy green coriander chutney. \nSpinach Works $12\nNoodles in a delicious spinach-garlic sauce with fresh spinach & green chillies\, spiced with turmeric & sauteed cumin seeds. Topped with fresh green onions and a dollop of sour cream.\nDesi Mac ‘n’ Cheese $12\nNoodles with house-made bechamel infused with cheddar & mozzarella\, a blend of a dozen aromatic spices\, and a touch of heat from fresh green chilies. Topped with toasted breadcrumbs\, more cheese\, and fresh coriander. \nTadka Sizzler $12\nNoodles dressed in a flavourful Tadka (sizzle) — a very aromatic spice blend\, with fresh curry leaves\, mustard & cumin seeds\, red chilli powder and flakes sizzled in clarified butter. \nTop any noodle dish with a fried egg +$2 \nPineapple Grilled Cheese $6\nAn Indian street-food favourite — white bread layered with pineapple jam\, slices of pineapple\, and mozzarella cheese. \nPrix Fixe Menu $23\nPakoda + Noodles + Dessert \n—–\nWe just love noodles! Abhilash and Anuja\, partners-in-crime (and life) both share a common love for food and a decade of living and exploring New York City. Anuja works as a Brand & Marketing specialist while indulging in ‘foodsploration’ in their home kitchen inspired by her favourites from the streets of India. They recently launched Thindi where you can order these delicious noodle dishes via UberEats\, DoorDash or for Pickup. \n—–\nEvery Thursday 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-eclectic-indian-noodles-by-anuja-mehta/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Maggiwala-Greenworks-TV.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190222T100000 DTEND;TZID=America/Toronto:20190222T130000 DTSTAMP:20260501T162118 CREATED:20181214T163139Z LAST-MODIFIED:20190112T053042Z UID:64285-1550829600-1550840400@dev.thedepanneur.ca SUMMARY:LUNCH & LEARN: Polish Pierogies with Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. In this fun\, hands-on workshop\, Maria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll start the class with a warm borscht broth\, then dive into learning how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine\, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping\, and extras can be taken home and frozen (if you can resist eating them on the way home).\n—– \n$60  +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 families 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 Week\, 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/lunch-learn-polish-pierogies-with-maria-rozynska-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Lunch & Learn,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/04/facebook_event_364120774085085.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190222T183000 DTEND;TZID=America/Toronto:20190222T213000 DTSTAMP:20260501T162118 CREATED:20181221T172255Z LAST-MODIFIED:20190129T221742Z UID:64797-1550860200-1550871000@dev.thedepanneur.ca SUMMARY:MASTER CLASS: Intro to Japanese Tea by Momo Yoshida DESCRIPTION:Join Momo Yoshida\, the founder of Momo Tea\, on a journey into the world of Japanese tea. In this fun\, hands-on workshop you will get to discover and savor the beauty and variety of Japanese teas. Momo will introduce you to a wide array of Japanese tea\, including Sencha\, Hojicha\, Genmaicha\, Gyokuro\, and Matcha. \nThere will be ample opportunity to examine the particular characteristics and different flavor profiles based on growing regions\, while Momo gives a tea brewing demonstration\, sharing tips for making the perfect cup of tea at home. \nYou will also look into the art of “pairing” tea with food and utensils in the tradition of a Japanese Afternoon Tea. Food will be served with 3 Tier-Tray made by local potter Secret Teatime. Momo will present various sweets and few evening snacks such as tea-flavored rice\, scones\, daifuku\, macarons\, and more. \nAs a finale\, you will get a taste of the traditional Japanese tea ceremony. After getting a hands-on experience on whisking a bowl of matcha\, you will savor an exquisite cup of ceremonial grade Matcha paired with traditional sweets. It will be an unforgettable journey for all tea lovers.\n—– \n$90 +HST \n—–\nMomo Yoshida is the founder and owner of Momo Tea\, an online tea store based in Toronto. She selects high quality tea in her home country of Japan and offers them at affordable prices in Canada. \nMomo is serious tea lover. She is a certified Tea Sommelier with George Brown College and Tea Association of Canada. She is also a member of Tea Guild of Canada\, as well as belonging to the Urasenke school of Chanoyu (Tea Ceremony). \nMomo is actively participating in various tea events\, and Momo Tea is one of the primary exhibitors for of the annual Toronto Tea Festival. At this year’s festival\, Momo Tea’s Hojicha was awarded first place & her Genmaicha as second green tea for 2018. \nAs a tireless tea advocate\, Momo continues to share her passion and expertise in tea with all tea lovers. \n—–\nEvery week\, 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/master-class-intro-to-japanese-tea-by-momo-yoshida/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/08/japanese-tea_2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190223T193000 DTEND;TZID=America/Toronto:20190223T220000 DTSTAMP:20260501T162118 CREATED:20190121T235342Z LAST-MODIFIED:20190121T235614Z UID:65905-1550950200-1550959200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: En Passant Par la Lorraine 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. \nThe Lorraine region\, in the Northeast of France is blessed with a rich historical heritage. In 1725\, the French king\, Louis XV\, married the beautiful daughter of the King of Poland\, Stanislas Leszczynski\, and after many historical adventures\, he became known as the Duc de Lorraine. Erudite\, rich and a notable gourmand\, he established many things in the region of Nancy\, around the capital of Lorraine. The Place Stanislas in Nancy is one of the most beautiful squares in France\, and his castle in Luneville was nicknamed “Versailles lorrain”. The Lorraine has many connections to the dining table\, from elegant tableware and Baccarat crystal\, to its famous quiches and sweets. \n‘En passant par la Lorraine’ is an old 16th C. French song\, but saw a patriotic revival at the end of the 19th century when the Lorraine was lost by France in 1870 in it war with Prussia. \n—–\nMuenster en Brik\nOne of the most famous cheeses of France is shared between Alsace and Lorraine. Originating in among abbeys and monasteries around the town of Muenster in the Vosgian mountains\, the cheese was originally matured in monks’ cellars. The cows of this region still give a unique milk for this flavorful cheese\, protected with an appellation since 1969. The cheese is baked in a thin\, flaky pastry similar to filo familiarly known as “brik” \nQuiche Lorraine\nProbably one of France’s best known dishes\, quiche lorraine is very old dish\, dating back to at least the 16th century. Known in the regional dialect as kuchen (meaning “cake”)\, it was thinner and more frugal than today’s version. A delicate butter pastry crust has since replaced the original bread dough\, but the topping is still the traditional smoked pork belly\, eggs and cream. Served with a light salad of dandelion greens. \nPalette de Porc avec Miel des Vosges\nFor a long time\, almost all pork meat was or salted or smoked (or both) to preserve it; many homes were equipped with a fumoir or smoking room for this purpose. This dish of smoky roast pork shoulder evokes the Vosges region of Lorraine\, an area of mountains\, fir\, spruce and lakes which earned the area the nickname of “French Canada”. It is accented with a caramelized glaze of local honey from the fir forests\, along with a green cabbage puree and brimbelles\, wild blueberries \nBaba au Rhum\nThe Duc de Lorraine was well known for his sweet tooth. The baba au rhum is said to come from his inspiration to moisten the dry Alsacian Kougelhopf cake with rum. This pastry was promoted by his daughter and the king himself as being very gourmet\, and the recipe was later refined by the legendary Patisserie Stohrer\, (the oldest pastry shop in Paris)\, enshrining its place in the canon of French pastries. \nMadeleines\nChef Chantal will send guests home with a bag of small Madeleines for your breakfast. This soft cookie has become something of a literary legend through the memoirs of the famous French writer Marcel Proust. The original culinary legend is that this shell-shaped cookie was quickly baked by a young cook girl named Madeleine when the pastry chef in charge of the duke of Lorraine’s kitchen suddenly left. \n—- \n$60 +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 research in culinary history led her to the Fortress of Louisbourg\, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes\, culminating in an award-winning book: French Taste in Atlantic Canada\, 1604-1758. Now established in Toronto\, Chantal pursues food writing and culinary adventures\, and professional catering through her company My Creme Caramel Catering. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, family-style dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-en-passant-par-la-lorraine-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/2019/01/quiche-lorraine-2-640.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190224T100000 DTEND;TZID=America/Toronto:20190224T170000 DTSTAMP:20260501T162118 CREATED:20190205T010230Z LAST-MODIFIED:20190205T043041Z UID:66530-1551002400-1551027600@dev.thedepanneur.ca SUMMARY:OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria DESCRIPTION:Note that this workshop is NOT at The Depanneur!\nIt will take place at The Paint Box Bistro at 555 Dundas Street East\, M5A 2B7\n—–\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 yeated brioche dough\, to the techniques of butter lamination that creates the croissant’s signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat\, cinnamon swirls\, palmiers and more. There will be delicious fresh croissants to enjoy in class\, and participants will be able to take additional dough to bake at home.\n—- \n$75 +HST \nMorning Session 10am-1pm  •  Afternoon Session 2pm-5pm \n—–\nLeo Baduria‘s introduction to fine breads started in Montreal where he lived from 1977 to 1988. This beautiful city boasts a large number of fine boulangeries in just about every quartier where one can find a superb baguette for dinner or croissant for breakfast. \nThis growing fascination with French breads led him to try baking his own baguettes via several books on French baking. Over time\, Leo assisted several bakers in Montreal\, France and Italy – learning techniques that he would incorporate in his own baking – and has since given several sold out bread workshops to bread lovers who wanted to learn the artisanal way of making bread. Leo’s approach to baking is one that respects the soul of the living yeasts\, the quality of grains used to make the flour and the enjoyment of the whole baking process from start to finish. \n—–\nEvery week\, 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/offsite-workshop-croissants-from-scratch-by-leo-baduria-am-2/ LOCATION:Café ZuZu\, 555 Dundas Street East\, Toronto\, Ontario\, M5A 2B7\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/05/croissants.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca GEO:43.6599328;-79.3622303 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Café ZuZu 555 Dundas Street East Toronto Ontario M5A 2B7 Canada;X-APPLE-RADIUS=500;X-TITLE=555 Dundas Street East:geo:-79.3622303,43.6599328 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190224T183000 DTEND;TZID=America/Toronto:20190224T213000 DTSTAMP:20260501T162118 CREATED:20190117T022950Z LAST-MODIFIED:20190117T023318Z UID:65647-1551033000-1551043800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Intro to Gut Health by Keisha Luke DESCRIPTION:Though many holistic nutritional practitioners have long emphasized the importance a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the digestive microbiome in everything from our immune system to overall well being. Holistic Culinary Nutritionist Keisha Luke has studied a broad range of holistic health practices\, 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 whole food nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. \nOther topics covered include: whole food nutrition\, 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 and elevate your health. \nThese approaches can be especially beneficial for those struggling with symptoms like: gas\, bloating\, inflammation\, constipation\, diarrhea\, acid reflux\, indigestion\, or conditions such as: irritable bowel syndrome (IBS)\, crohn’s\, colitis\, diabetes and more. \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\, as well as\, Keisha’s high fiber juices to sample in class: Green Machine\, Beet Berry & Mango Tango from her Juice-It-Up collection. \n$60 +HST\nBook Now \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 Nutritionist\, 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/\nInstagram @keishanutrition\nTwitter @keishaluke \n—–\nEvery Sunday\, 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/cooking-class-intro-to-gut-health-by-keisha-luke/ 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/Toronto:20190226T183000 DTEND;TZID=America/Toronto:20190226T210000 DTSTAMP:20260501T162118 CREATED:20181215T232921Z LAST-MODIFIED:20190219T170212Z UID:64410-1551205800-1551214800@dev.thedepanneur.ca SUMMARY:COOKING CLASS: Knife Skills with Sonya Gammal (3) DESCRIPTION:3rd Night Added!\nKnowing how to choose\, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals\, including selecting the best knife for the job\, as well as knife safety\, storage and maintenance including sharpening and honing. \nIn addition to learning about the knives themselves\, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting\, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques\, classic vegetable cuts such as julienne\, brunoise\, paysanne\, chiffonade\, etc.; breaking down a whole chicken into 8 parts. \nDuring the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available). \n—– \n$60 +HST \n—– \nSonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path\, working in restaurants\, food incubators\, and social enterprises. Sonya has taught a variety of workshops to kids\, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen\, allowing all participants to have fun and learn new skills. \n—– \nEvery Week\, 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/cooking-class-knife-skills-with-sonya-gammal/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2018/10/knife-skills2.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20190227T180000 DTEND;TZID=America/Toronto:20190227T190000 DTSTAMP:20260501T162118 CREATED:20190214T212114Z LAST-MODIFIED:20190214T212422Z UID:67017-1551290400-1551294000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN at CSI Annex — WED Feb 27 DESCRIPTION:Roz bel Shairia\n \n \n \n \n \n Salata Na’ameh سلطة ناعمة\n \n \n \n \n \n Namoura نمُّورة\n \n \n\n[beef & lamb] Kibbeh Summaqiyah كبة بسماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh — egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and walnuts — are cooked directly in a tangy\, dark red\, sumac-infused sauce with small cubes of lamb\, lamb stock\,eggplant\, tomato\, and onion; served with radishes and fresh pepper. \n[vegetarian] Kibbeh Summaqiyah كبة بسماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, cooked in a tangy sumac sauce\, with eggplant\, tomato\, and onion; served with radish and fresh pepper. \nBoth kibbehs come with a side of Rez bel Shairieh (rice with vermicelli). \nSalateh Naameh سلطة ناعمة\nThis “fine 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. \nNamoura نمُّورة\nA classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup. \n$25 +HST \n\nNewcomer Kitchen’s weekly pop-up take place on WEDNESDAYS \nThis week’s meals are available for pickup from CSI Annex\n720 Bathurst Street (between Bloor & Harbord) between 6–7pm\nMAP \nPLEASE CHECK THE MAPS TO ENSURE THAT YOU ARE IN THE DELIVERY AREAS! \nFree 3km Delivery \nfoodora sponsors FREE Delivery within 3km radius.\n(approx. Symmington to Sherbourne\, St. Clair to Lakeshore)\nMAP \nFlat Rate 6km Delivery \nIf you live outside the 3km free delivery zone\, foodora can deliver for $10 within a 6km radius\n(approx. Runnymede to Jones\, Glencairn to Lakeshore).\nMAP \nPickups & deliveries take place between 6–7pm\nOrders placed after 4pm on Wednesday can be for pickup only \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian newcomer 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 a source of revenue for the cooks. \nWe also offer “Guest Cook” spots on Wednesdays where you can help & hang out in the kitchen\, learn the recipes and join the ladies for family meal. These can now be booked via AirBnB Experiences. \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-at-csi-annex-wed-feb-27/ LOCATION:CSI Annex\, 720 Bathurst Street\, Toronto\, Ontario\, M5S 2R4\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2019/02/Kibbeh-b-summaqiyah.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR