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/Halifax BEGIN:DAYLIGHT TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT DTSTART:20170312T060000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST DTSTART:20171105T050000 END:STANDARD TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170316T180000 DTEND;TZID=America/Halifax:20170316T190000 DTSTAMP:20260502T130500 CREATED:20170313T191345Z LAST-MODIFIED:20170314T162935Z UID:35000-1489687200-1489690800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — March 16 DESCRIPTION:[lamb] Tabakh Rohoo (طباخ روحو)\nThe cold winter months are the time to break out the luscious\, slow-cooked comfort foods like this delicious tomato-based eggplant stew with zucchini\, potato and small cubes of lamb. Similar to North African tagines or Persian khoresh\, it is redolent with warm spices and sometime enriched with some melted ghee before serving. Tabakh Rohoo is known as “Cook’s Soul”; whether that’s from the deeply comforting qualities of this kind of “soul food” or if it’s that the long\, slow cooking transforms the humble ingredients into revealing their sublime nature\, is up to you to decide. \n[vegetarian]\nAn equally rich and delicious version of the stew\, fortified with chickpeas. \nServed with Rez bel Shairieh\, a pilaf of rice and fried vermicelli noodles. \nHelawiyaat (حلويات)\nDried fruits and nuts have long been staples of the Middle Eastern pantry. This is a simple yet elegant combination of dried figs stuffed with walnuts & sweet dates stuffed with almonds\, served with a delicious sauce of grape molasses and tahini for dipping. \n\n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-16/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1845700595700484.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170313T183000 DTEND;TZID=America/Halifax:20170313T213000 DTSTAMP:20260502T130500 CREATED:20170213T235827Z LAST-MODIFIED:20170214T004132Z UID:33776-1489429800-1489440600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Making Mead by Fran Freeman DESCRIPTION:So you may or may not be a Mediaeval Viking\, but that should not stop you from enjoying your own homemade mead\, one of the world’s oldest alcoholic beverages. Mead is made from a simple blend of honey and water\, then fermented with yeast. Join urban beekeeper Fran Freeman as she leads a group through the making of a delicately-flavoured ginger mead with lemon zest from all-natural wildflower honey. \nFran will cover the terminology and history of mead\, issues of safety and sanitation\, and talk about hive products in the context of food security and declining pollinator health. Participants will learn about warming techniques\, cooling\, straining and pouring growlers\, and using fermentation locks. Everyone leaves with 1 litre of mead-in-the-making to continue the fermentation process at home\, simple instructions\, and recipe variations for future mead-making adventures. Each participant will be provided with a reusable glass jar and fermentation air lock. \n$65 +HST ($50 + $15 materials) \n—–\nFran Freeman has been managing honey bees in both urban and rural settings for over a decade. Using sustainable\, organic practices\, she cares for honey bees at several apiaries in west-end Toronto. As hive consciousness she runs workshops on bees and sustainable beekeeping\, with a particular emphasis on keeping bees in the city\, while marketing sustainable hive products as Sticky Bees Urban Honey. This fall watch for a Certificate programme in Sustainable Urban Beekeeping at Humber Arboretum’s Centre for Urban Ecology in conjunction with Humber College. \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-intro-to-making-mead-by-fran-freeman-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_579561615570468.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Halifax:20170313T120000 DTEND;TZID=America/Halifax:20170317T160000 DTSTAMP:20260502T130500 CREATED:20170206T232957Z LAST-MODIFIED:20170207T004351Z UID:33340-1489406400-1489766400@dev.thedepanneur.ca SUMMARY:March Break Cooking Camp for TEENS by Sandra Bruton DESCRIPTION:A fun\, hands-on\, ½-day March Break Jr. Chef cooking adventure for teens 13-18 yrs. old led by culinary nutritionist Sandra Bruton of SureChef. Over 5 afternoons (12pm – 4pm)\, teens will develop kitchen confidence\, food safety skills and healthy eating know-how. \nThis introductory program covers:\n● Introduction to knife skills\n● Culinary basics – it’s easy to cook good food from scratch\n● Learning how to eat well on a student budget\n● How to eat for best knowledge retention and natural energy boosting\n● What’s foods to avoid to take care of you mind and body under stress\n● 3 recipes in every class\, and how to use the leftovers to avoid waste\n● Kitchen and food safety\n● Healthy eating and immune boosting hacks\n● Introduction to spices and how to make your own spice blend \nKids will get to take home a binder with all the recipes they have learnt in class\, snacks in class and leftovers to share\, plus a magic spice jar with their own special seasoning blend. \n—–\nMON – Superfood smoothie; Spiralized Root veggies w/ Lentil Mushroom Bolognese; Coconut Beet Energy Bars \nTUE – Sesame Cocoa Overnight Oats; All-Healing Chicken Noodle Soup; Lemon Carrot Coconut Muffins \nWED – Chicken & veggie mini quiches; Best tuna salad sandwich ever; Banana frozen nice cream ( vegan ice cream) \nTHU – Breakfast Oat Bars; Homemade Pizza (Veggie Deluxe & Canadian); Vegan cheese crackers \nFRI – Eggs florentine; Whole roasted chicken with veggies; Chocolate crepe cake\n—–\nMost dietary restrictions & allergies can be accommodated – please contact us for details. \n$200 +HST \nBuddy/sibling discount – enroll 2 or more kids and get 10%\nUse coupon code “BUDDY” \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 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/march-break-cooking-camp-for-teens-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/2017/02/facebook_event_375256409511018.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170312T100000 DTEND;TZID=America/New_York:20170312T150000 DTSTAMP:20260502T130500 CREATED:20170227T221733Z LAST-MODIFIED:20170311T173842Z UID:34233-1489312800-1489330800@dev.thedepanneur.ca SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up at The Depanneur DESCRIPTION:Meet benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea | reserved seating \n$25 in advance | $30 at the door\nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings every 45 minutes from 11:30am to 2:30pm.\nAlso open for walk-ins \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE: $25 in advance | $30 at the door\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \n  \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \n  \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \n  \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \n  \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW AND SAVE! URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2-2017-03-12/2017-03-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170311T193000 DTEND;TZID=America/New_York:20170311T223000 DTSTAMP:20260502T130500 CREATED:20170213T234636Z LAST-MODIFIED:20170214T004312Z UID:33767-1489260600-1489271400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Khaleeji Cuisine of Arabia by Abeda Oturkar DESCRIPTION:Khaleej is the Arabic word for Gulf\, a deep inlet of sea surrounded by land. The Khaleeji or Gulf Arabs refer to peoples of Eastern Arabia and the five countries that line the Arabian side of the Persian Gulf: Kuwait\, Bahrain\, Qatar\, United Arab Emirates and Oman. They speak the similar dialects of Arabic\, and share many customs\, foods and dress code. Historically\, they were coast dwellers with maritime trades\, whose livelihood was boat building\, fishing and pearl diving. \nBeing surrounded by desert\, food choices were limited and largely dependent on trade ships from India\, Iraq\, and Zanzibar. Rice\, grains\, some vegetables and poultry came from there and spices\, pearls\, silks\, perfumes were traded on route. The Gulf states became independent countries between 1960 and 1970\, and rose to international prominence along with the oil trade\, free trading ports like Bahrain and Dubai offering world-class tourist amenities and tax-free havens for international business. \nKhaleeji food shares many of the aromas and flavours of India and Iran\, as they are historically been influenced by these cultures. Their food reflects the wealth of the people\, making liberal use of expensive spices and “athar” fragrant essential oils. This dinner menu brings you a taste of what is referred to as “Local Food”\, and is often served at special banquets as a show pride in their culinary heritage. Interestingly “Local” is a name given to the native residents\, who make up only 15 to 20 percent of the population – the rest are international expats working and living in the region. \n—–\nShorbat Al Addas – Blend of legumes soup\nSmooth blend of Mung beans\, yellow lentils and rice\, savoured for its buttery lemon-garlic flavour \nKubba’t Halab – Stuffed rice dumpling\nSaffron yellow fried dumpling with crispy rice crust\, stuffed with pulled lamb \nMachbous Jereesh Al Dajaj – Chicken wheat pilaf\nSucculent chicken on aromatic jereesh (broken wheat) stuffed with raisins and almonds\nServed with Daqous\, a Khaleeji tomato sauce \nMahalabiyat Al Aeesh – Rice flour pudding with Sabja seeds\nSweet aromatic creamy pudding with goodness of sabja (Indian chia) and pistachios\n—– \n$50 +HST\nBook Now \n—–\nAbeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario. \n—–\nEvery 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-khaleeji-cuisine-of-arabia-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1838241696431674.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170310T180000 DTEND;TZID=America/New_York:20170310T210000 DTSTAMP:20260502T130500 CREATED:20170227T193210Z LAST-MODIFIED:20170227T195313Z UID:34188-1489168800-1489179600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Dutch Comfort Food by BorrelTO DESCRIPTION:Totally stoked to have Justin Go and Alison Broverman from BorrelTO back at The Dep serving up authentic Dutch snacks and comfort food. Their menu embodies the concept of “gezellig”— a Dutch word that encompasses all things cozy and convivial — a big part of what the The Dep is all about. \nThis time around they are switching things up with some new main dishes along with their popular Dutch favourites. \nZuurkool is a delicious combination of mashed potatoes and sauerkraut served with smoked sausage\, homemade bacon lardons and gravy. There will also be Dutch-style meatballs on hand as an alternative to smoked sausage.\nA #vegetarian version will also be available.\n$9\, vegetarian: $8 \nOr\, you can have Erwtensoep\, a hearty Dutch pea soup with pork hock\, bacon and smoked sausage. Served with rye bread.\n$9 \nBitterballen are tasty little deep-fried balls consisting of either minced beef or vegetables cooked in a savoury roux and served with a special Zaanse mustard from the North of Holland. Beef\, Ruben (pastrami & sauerkraut) or Vegetarian\n$7 \nKrokets have a minced filling in a savoury roux\, deep-fried into an oblong shape\, and served on rye bread – the traditional method is to mash the kroket and spread the filling on the bread (it might sound weird\, but trust us on this one). Chicken or Shrimp.\n$7 \nThe frikandel is Holland’s answer to the hot dog – a homemade sausage made of a blend of ground beef\, pork\, and chicken\, and served on a bun with onions\, mayonnaise\, and curried ketchup. Served with home-seasoned paprika chips.\n$7 \nFor dessert\, we’re proud to have partnered with the folks at Ed’s Real Scoop to bring you speculaas ice cream. Inspired by the popular Dutch spiced cookie\, the ice cream is flavoured similarly and contains chunks of speculaas.\n$6 \nPRIX FIXE SPECIAL:\nZuurkool w/ sausage\, meatballs or vegetarian\n-OR-\nErwtensoep w/ rye bread\n+\nChoice of: Bitterballen -or- Kroket -or- Frikandel\n+\nSpeculaas ice cream\n$20\n(eat-in only) \n——–\nJustin Go began cooking Dutch food years ago for his friends at his annual “Holland Day in Canada” (a completely made-up holiday) party that he would host with his wife\, Alison Broverman in their home. He was pleasantly surprised when\, after tasting boerenkool for the first time\, his friends began clamouring for it every year\, and he wondered if there might be even more of an audience for Dutch food in Toronto. In early 2014\, he finally decided to find out and the pop-up Borrel was born. After operating as a weekly pop-up food event at The Ossington bar for eight months\, Justin and Alison have since successfully brought Borrel to bars and venues all over Toronto\, including the cozy Cloak & Dagger Pub\, the raucous Feast in the East\, and they’re thrilled to be in residence at Depanneur for the month of April. \nFB: BorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dutch-comfort-food-by-borrelto-4/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1772013233126730.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170309T180000 DTEND;TZID=America/New_York:20170309T190000 DTSTAMP:20260502T130500 CREATED:20170306T205643Z LAST-MODIFIED:20170309T211315Z UID:34613-1489082400-1489086000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — March 9 DESCRIPTION:Fattoush فتوش\n \n \n \n \n \n Zalabeh زلابية\n \n \n\n  \n[chicken] Freekeh فريكة\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. This Syrian freekeh recipe is seasoned with onion\, butter\, black pepper\, cinnamon\, and cumin\, topped with a quarter chicken and garnished with fried nuts. \n[vegetarian] Freekeh فريكة\nThe vegetarian version of freekeh is made with green peas\, green onion\, butter-fried nuts\, fresh herbs and lemon\, served more as a warm meze salad\, with a side of cool yogurt. \nFattoush فتوش\nThis popular Levantine salad is made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but vary according to season and region. Mint and parsley lend a freshness and fragrance\, and dried sumac (the same staghorn sumac that grows here in Ontario) gives the olive oil-based dressing a distinctive tangy flavour. \nZalabeh زلابية\nDonuts are a universal language. Sticky sweet fried dough desserts can be found all over the world and this Syrian treat is right at the intersection of Greek loukoumades\, Mexican churros and Indian jalebi. Flour dough tinted with turmeric\, and flavoured with anise and mahlab (a almond-like spice made from cherry stones)\, fried until crispy and dunked in a wild honey syrup. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \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. \n  \nORDERS AFTER 4PM THURSDAY FOR PICKUP ONLY URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-9/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/03/facebook_event_1803491876643448.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170306T183000 DTEND;TZID=America/New_York:20170306T213000 DTSTAMP:20260502T130500 CREATED:20170213T234634Z LAST-MODIFIED:20170214T003754Z UID:33765-1488825000-1488835800@dev.thedepanneur.ca SUMMARY:WORKSHOP: Easy Fancy by Ben Miner DESCRIPTION:An elegant & delicious home-cooked dinner doesn’t have to be difficult or time-consuming — if you have a few good tricks up your sleeve. Join professional comedian and Masterchef Canada alumnus Ben Miner for a fun\, hands-on walkthrough of three sure-to-impress\, but easier-than-it-looks recipes. \nTender lambchops in a garlic\, thyme and lemon marinade; crimini mushroom risotto with white wine & parmesan\, and a deceptively simple no-bake cheesecake with fruit coulis. This is the kind of menu that will earn you oohs & aahhs – and maybe a third date – but they never have to know how quick and easy it is to put together.\n—– \n$50 +HST \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—-\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-easy-fancy-by-ben-miner/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1211659678942130.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170305T103000 DTEND;TZID=America/New_York:20170305T123000 DTSTAMP:20260502T130500 CREATED:20170227T221733Z LAST-MODIFIED:20170304T181259Z UID:34214-1488709800-1488717000@dev.thedepanneur.ca SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up at The Depanneur DESCRIPTION:Meet benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee/tea | reserved seating | $30 \nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings every 45 minutes from 10:45am to 12:30pm.\nOpen for walk-ins too\, but full menu might not be available. \nTickets are available up to midnight the night before. Cancellation requires minimum 24hrs notice; can issue credit\, but not refunds.\n—–\nPRIX FIXE $30\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea\n#vegan & #glutenfree options available \n  \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \n  \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \n  \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \n  \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW! URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_772028199605133.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170304T193000 DTEND;TZID=America/New_York:20170304T223000 DTSTAMP:20260502T130500 CREATED:20170205T214514Z LAST-MODIFIED:20170303T164840Z UID:32914-1488655800-1488666600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: A Russian Evening by Roman Kliotzkin DESCRIPTION:Much Russian Eastern and European food – full of diverse cultural traditions developed across a vast geography and long history – remains relatively uncommon in Toronto (at least south of Steeles). \nBuilding on a rich tradition of simple but satisfying dishes based around staples like wheat\, fish and vegetables\, many consider Russian cuisine the next frontier in modern cooking. Roman Kliotzkin is excited to share his contemporary interpretation of classic Russian dishes\, especially for people perhaps trying this food for the first time. \n—–\nPotato\, Herring Two Ways\nSmoked and marinated herring with baby potatoes\, beets\, eggs\, pickled shallots and sunflower mayo \nSauerkraut Soup (Shchi)\nRich beef broth with sauerkraut\, celery root\, creme fraiche and rye croutons \nPastry\, Lamb and sour plum sauce\nOpen-faced pastry with potato\, onion\, and dill\, topped with pulled lamb shoulder and sour plum and walnut sauce \nOxtail Pelmeni\nTraditional Russian dumplings filled with braised oxtail\, cabbage and onion on top of yogurt and brown butter sauce. \nCrepes with Farmer’s Cheese and Fruit (Bliny)\nRussian crepes filled with farmer’s cheese and redcurrant coulis \n$50 +HST \n—–\nRoman Kliotzkin dreams of doing something cool with food\, one day. With pop-up dinners at the Belljar Cafe and the Monarch Tavern under his belt\, he blends Eastern European cuisine with modern techniques and seasonal ingredients. \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-a-russian-evening-by-roman-kliotzkin/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1416804058350120.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170303T180000 DTEND;TZID=America/New_York:20170303T210000 DTSTAMP:20260502T130500 CREATED:20170227T193208Z LAST-MODIFIED:20170227T195548Z UID:34186-1488564000-1488574800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Buffalo Cauliflower Burger by Tara & Keithen DESCRIPTION:“A Healthy Indulgence” – a vegan\, all-local Burger and Fries! North American’s favourite concept\, reimagined to respect your health and the Earth. The meal offers up a balanced\, nutritious meal full of vitamins and minerals in a delicious\, familiar format that leaves your burger cravings satisfied! All the ingredients will be bought fresh from local producers\, supporting Ontario’s farmers and giving credit to the progress the industry and city has made. \n—–\nSpicy Tomato Soup\n$5 \nBuffalo Cauliflower Burger with a Sweet Potato Bun\nCauliflower steak marinated in a buffalo sauce topped with vegan mayo\, mircogreens\, red onions\, homemade pickles\, and tomatoes. The burger will be on a unique bun made with sweet potato\, maple syrup\, and grapeseed oil.\n$10 \nBaked veggie fries consisting of parsnips\, carrots\, beets tossed in garlic and rosemary.\n$5 \nVegan Key Lime Cake\n$5\n—– \nAbout Tara Niewiadomski and Keithen Codner \nGrowing up in Toronto’s diverse culinary scene\, Tara Niewiadomski and Keithen Codner grew to appreciate and seek out businesses that aimed towards a better\, healthier world. This meant local ingredients\, ethical meat\, well-treated staff and an overall sense of creativity. This would leave us with the best dinning experience as well as a good feeling about our decision to eat out. \nThis only meant that we began to cook with the same intention. We met working in the same restaurant\, since then\, we have taken on the culinary arts as a main ingredient in our life. We have hosted many dinner parties\, experimented with many ideas\, and hope one day\, to open our own restaurant that reflects all that we have learned and strive to promote. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners\nhttp://thedepanneur.ca/drop-in-dinner URL:https://dev.thedepanneur.ca/event/drop-in-dinner-buffalo-cauliflower-burger-by-tara-keithen/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_270031433428103.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170302T180000 DTEND;TZID=America/New_York:20170302T190000 DTSTAMP:20260502T130500 CREATED:20170227T193206Z LAST-MODIFIED:20170228T011652Z UID:34184-1488477600-1488481200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — March 2 DESCRIPTION:[beef/chicken] Shorbat Silq Bis Adas شوربة سلق بعدس\nLentils have been an essential part of the Levantine winter pantry (mouneh) since biblical times; indeed\, Esau allegedly forfeited his birthright to Jacob for a bowl of lentil soup – one possibly not all that different than the one we are making tonight. This hearty winter soup is a whole\, warming meal; lentils and chard\, cooked with onions\, garlic and cilantro\, fortified with small cubes of halal beef (suqaar) and brought to life with a generous splash of lemon. \n[vegetarian]\nThis soup is also delicious (and #vegan & #GF) when made with added potatoes and vegetable stock. \nThe soups come with Khabbaz El Samun bel Toum (خبز السمون بالثوم): garlic bread with butter\, lemon\, parsley\, and black pepper. \nEjett Kousa عجة كوسا\nMade with finely sliced or shredded zucchini combined with green onion\, parsley\, garlic\, dried mint\, flour and eggs. It can be either formed into small pancakes and fried (think zucchini latke) or baked in a tray and sliced\, like a frittata or crustless quiche. \nS’fouf صفوف\nA light\, delicate semolina cake\, made golden with turmeric and fragrant with anise\, vanilla\, and coconut\, studded with black sesame seeds and topped with pistachio. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-march-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_262041170886426.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170227T183000 DTEND;TZID=America/New_York:20170227T210000 DTSTAMP:20260502T130500 CREATED:20170205T214512Z LAST-MODIFIED:20170205T221912Z UID:32912-1488220200-1488229200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Mixed Citrus Marmalade with Christine Manning DESCRIPTION:What make artisanal marmalade so exquisite is the complex\, aromatic flavour of different kinds of citrus. In this fun\, hands-on workshop\, you will learn the difference between a jam\, jelly and a marmalade\, and the techniques for making your own fantastic citrus preserves. \nJoin Christine Manning\, owner of Manning Canning and award-winning marmalade maker as she walks you through all of the steps to making a wonderful tasting marmalade. You’ll work with a combination orange\, lemon\, lime and grapefruit\, as well as possibly more exotic citrus like Seville or Blood oranges\, or Meyer lemons if they happen to be available in the market. You’ll learn what makes a great marmalade\, how to properly prepare the peel and the difference between premium and standard marmalades. \nYou will walk out of this class with the basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and 1 jar of marmalade for your pantry. \n$50 +HST \n—–\nChristine Manning is the founder of Manning Canning\, a local food company that makes a selection of unique jams\, jellies\, preserves\, pickles and other delectable spreads from locally sourced produce. Christine also runs Manning Canning Kitchens\, that offers rentable commercial production kitchens for local food entrepreneurs. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. \n—–\nLearn more about Workshops at The Depanneur URL:https://dev.thedepanneur.ca/event/workshop-mixed-citrus-marmalade-with-christine-manning-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1757518254273789.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170226T193000 DTEND;TZID=America/New_York:20170226T223000 DTSTAMP:20260502T130500 CREATED:20170206T232948Z LAST-MODIFIED:20170207T002621Z UID:33336-1488137400-1488148200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Rijsttafel II by Justin Go and Alison Broverman DESCRIPTION:2nd Night Added! Sunday\, Feb. 26\n(Note: this is Oscar Sunday\, for those who are into that)\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesian salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef rendang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesian fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n *** Peanuts feature prominently in a number of dishes. ***\n—– \nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel for the very first time at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. \nLearn more about the Rusholme Park Supper Club URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-ii-by-justin-go-and-alison-broverman/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1857337677881765.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170226T103000 DTEND;TZID=America/New_York:20170226T153000 DTSTAMP:20260502T130500 CREATED:20170221T031123Z LAST-MODIFIED:20170226T152229Z UID:33997-1488105000-1488123000@dev.thedepanneur.ca SUMMARY:BENNY | The All-Benedict Sunday Brunch Pop-Up DESCRIPTION:At long last… #brunch is back at The Depanneur!\nMeet Benny – the first and only all-benedict Sunday brunch pop-up!\nJoin Chef Christopher Showalter (Grapefruit Moon\, Tramonto\, Weldon Park) and his merry band of of Brunch Pirates for a celebration of the greatest brunch dish of all time. \n5 bennies | 10 sides | juice | bottomless coffee or tea | reserved seating | $30 \nFor reservations\, tickets must be purchased in advance online.\n1.5hr seatings of 8 every 30 minutes from 10:30am to 2pm\n#vegan & #glutenfree options available\n—– \nPRIX FIXE $30\nIncludes: benny + choice of 2 sides or salads + juice + bottomless coffee or tea \nBENNIES \nManhattan | the classic; hollandaise\, poached egg\, Canadian bacon on English muffin \nFlorentine | sauteéd spinach\, gruyère\, poached eggs\, hollandaise on English muffin \nAurore | “Indian Candy” maple-cured salmon\, gruyère\, poached eggs\, hollandaise on potato latke \nBûcheron | thick cut double smoked bacon\, sauteéd mushrooms\, poached eggs\, hollandaise on toasted brioche \nVegan | seared tofu\, grilled tomato\, sauteéd mushrooms\, vegan hollandaise on English muffin or potato latke \nSIDES \nHome Fries | Yukon Gold potatoes\, Indian BBQ spice\, sea salt\, olive oil \nGluten | toasted multigrain and mini croissants\, with homemade fruit preserve and compound butter \nNo Gluten | mini cornbread muffins and GF scones\, with homemade fruit preserve and compound butter \nTreats | Mini pancakes & bread pudding with maple syrup\, compound butter and fruit preserve \nFruit | selection of seasonal fruit \nBacon | ‘nuf said \nSALADS \nCosmo | avocado\, red grapefruit\, banana\, clementine\, watermelon\, scallion\, parsley\, with olive oil\, sea salt and lime juice \nCountry | quinoa\, bean sprouts\, mango\, Asian pear\, red pepper\, cilantro\, scallion\, with ginger sesame citrus dressing \nWaldorf | Red Delicious & Granny Smith apples\, celery\, seedless grapes\, walnuts\, dried currants\, scallion\, with creamy Chantilly dressing \nCapri | blistered ripe tomatoes\, bocconcini\, micro greens\, with olive oil\, white balsamic reduction\, basil\, sea salt \nAdd extra SIDE or SALAD | $6\n—– \nRESERVE NOW! URL:https://dev.thedepanneur.ca/event/benny-the-all-benedict-sunday-brunch-pop-up-at-the-depanneur/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Brunch ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/benny_notag.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170225T193000 DTEND;TZID=America/New_York:20170225T223000 DTSTAMP:20260502T130500 CREATED:20170112T190819Z LAST-MODIFIED:20170207T002716Z UID:31552-1488051000-1488061800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Rijsttafel by Justin Go and Alison Broverman DESCRIPTION:2nd Night Added! Sunday\, Feb. 26 > Tickets available here\nThe Dutch-Indonesian rijsttafel (rice table) is an elaborate collection of dishes that present a melange of sweet\, spicy and savoury flavours to the palette. Served in a buffet-type setting\, rijsttafel pairs the Dutch ethos of togetherness (gezelligheid) with Indonesian cuisine’s unique and vibrant flavours and spices. From sweet and sour pickled vegetables and stewed greens in coconut sauce to spicy stewed beef and chicken satays slathered in a fragrant peanut sauce\, there’s something for everyone to discover and enjoy. \nA staple in the Netherlands\, Indonesian cuisine is only recently starting to gain attention in North America. Justin Go and Alison Broverman are delighted to bring their version of the rijsttafel to The Depanneur. The meal will feature six vegetable dishes – including gado gado (an Indonesia salad of blanched and steamed vegetables topped with peanut sauce) and green beans in a spicy coconut sauce –six meat dishes – such as beef randang (a slowly stewed beef in a spicy sauce)\, babi pangang (grilled pork in a sweet and sour sauce) and chicken satay – along with a number of sides and condiments all served to nasi goreng (Indonesia fried rice) and plain rice. \nWhether familiar or completely new to the world of Indonesian cuisine\, we hope this will be a rijsttafel to remember! \n  \nAPPETIZERS \n1. Krupuk: deep-fried shrimp-flavoured crackers\n2. Kering tempeh: fried tempeh in sweet and spicy glaze\n3. Seroendeng: toasted coconut flakes and peanuts\n4. Sambal badjak: homemade hot sauce \nVEGETABLE \n1. Sambal goreng buncis: green beans in a spicy coconut sauce\n2. Gado gado: Indonesian salad of blanched vegetables with peanut sauce\n3. Sajur lodeh: stewed vegetables in a coconut broth\n4. Perkedel: Indonesian fried potato patties\n5. Atjar ketimun manis: pickled cucumber \nMEAT \n1. Chicken satay: skewered marinated chicken\n2. Beef rendang: spicy stewed beef\n3. Babi pangang: grilled pork in sweet and sour sauce\n4. Indonesian meatballs: seasoned meatballs in a sweet kecap sauce\n5. Babi kecap: pork in sweet soy sauce \nRICE \n1. Nasi goreng: Indonesian fried rice \nDESSERT \n1. Pisang goreng: deep-fried banana fritters \n*** Please note that some menu items may change. ***\n*** Peanuts feature prominently in a number of dishes. ***\n—– \n$50 +HST \n—–\nFor nearly three years\, Justin Go and Alison Broverman have been running the Dutch popup restaurant Borrel. Cooking such rustic fare as boerenkool (stewed kale with mashed potato) and fast-food favourites like krokets and frikandellen (made completely from scratch)\, Borrel has helped reunite Dutch expats with the beloved food of their homeland and introduce Torontonians to the nosh of the Netherlands – a cuisine surprisingly absent from the city’s wide culinary landscape. After many requests from customers and a desire to reconnect with the food Justin fondly remembers his grandfather cooking on trips back to the Netherlands – not to mention a whole lot of trial and error in the kitchen these past few weeks – Justin and Alison are thrilled to be attempting to tackle the Indonesian rijsttafel at The Depanneur. Their hope is that these Indonesian recipes and the rijsttafel will become as celebratory an event as their popular Borrels. \nBorrelTO: Bringing traditional Dutch snacks and comfort food to Toronto\nTwitter: @BorrelTO | Instagram: BorrelTO\nhttps://borreltoronto.wordpress.com/ \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-rijsttafel-by-justin-go-and-alison-broverman-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_354396984942306.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170224T180000 DTEND;TZID=America/New_York:20170224T210000 DTSTAMP:20260502T130500 CREATED:20170213T220803Z LAST-MODIFIED:20170213T235134Z UID:33761-1487959200-1487970000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Braised Short Rib Pappardelle by Agata Siczek DESCRIPTION:Agata Siczek is back at the Depanneur to make another one of her favourite dishes! This one is perfect on those chilly Toronto nights when you want to curl up and enjoy some hearty\, savoury home-made pasta. \nBeef short ribs and root veg\, slow-braised in red wine\, served over handmade pappardelle pasta. If you’ve never had fresh\, homemade pasta then I’m about to rock your pasta-world!\n$14 \nThere is also a delicious vegetarian version made with a variety of slow-cooked root vegetables.\n$12 \nFor those who want a refreshing side\, there’ll be a tangy celeriac remoulade – julienned celery root with a creamy mustard dressing that beautifully complements the deep flavours of the braise.\n$4 \nFor dessert I’m making my favourite: zucchini brownies! Zucchini adds a great moisture while enhancing all the chocolaty goodness\, topped with a chocolate ganache and ice-cream (optional)\n$4; add ice cream +$2 \n—–\nAgata is an amateur cook who has had several successful nights at the Depanneur. The Dep’s kitchen is where she gets to let her favourite hobby take over and make dinner for those who decide to drop in that night. Her meals are honest\, simple yet sophisticated. She believes that authentic\, homemade food is what brings people together\, and over food and drink they open up and share their lives. Cheers! \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-braised-short-rib-pappardelle-by-agata-siczek/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_442601132737888.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170223T180000 DTEND;TZID=America/New_York:20170223T190000 DTSTAMP:20260502T130500 CREATED:20170220T171206Z LAST-MODIFIED:20170220T172058Z UID:33961-1487872800-1487876400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — Feb 23 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Knafeh Nabulsia كنافة نابلسية\n \n \n\n[beef] Shishbarak شيش برك\nAlmost every cuisine in the world has their comfort food dumplings\, and Syria is no exception. A soft dough is handmade from flour\, salt and water and filled with cooked onions\, olive oil\, halal ground beef\, salt and pepper and then baked. A thick\, tangy yogurt sauce is prepared by cooking strained yogurt with starch\, which is then spiced with aromatic fried garlic. The dumplings are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. Served with Rez bel Shairieh (rice with vermicelli). \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nKnafeh Nabulsia كنافة نابلسية\nThis version of knafeh\, a dessert with a base of mild white cheese (also known as Nabulsi) topped with a crispy shredded wheat surface\, doused with a scented sugar syrup\, originates in the Palestinian city of Nablus as far back as 10th century\, but variations spread with the Ottoman Empire to include much of the Middle East. Nablus is still renowned for its knafeh — they even made a giant one weighing in at 1\,350kg for the Guinness Book of World Records! \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-feb-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_268974443523781.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170220T183000 DTEND;TZID=America/New_York:20170220T213000 DTSTAMP:20260502T130500 CREATED:20170124T004706Z LAST-MODIFIED:20170206T001323Z UID:31769-1487615400-1487626200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Healing the Gut by Keisha Luke DESCRIPTION:Though many holistic nutritional practitioners have long been emphasizing the importance of prioritizing a healthy gut\, modern nutritional science is only now beginning to discover the complexity and importance of the role of the gut in everything from our immune system to overall well being. \nHolistic Culinary Nutritionista Keisha Luke has studied a broad range of holistic health practises\, and combined with her own experience of profound personal healing\, has developed a passion for helping people improve their well being through optimizing their gut health. \nIn this fun\, hands-on workshop\, Keisha will be sharing the remarkable story of how she overcame her own health issues and obstacles through improved nutrition. There will be discussion of the nature of the digestive process\, factors in digestive health and how to maintain a healthy gut ecosystem. Other topics covered include: foods that harm vs. foods that heal\, an understanding of fibre\, fats\, probiotics\, greens\, and their role in the body\, exploring the relationship between our minds and our digestive system (aka that “gut feeling”)\, and ways to collaborate with holistic health practitioners to help accelerate the healing process. \nParticipants will learn recipes and get to make and sample different kind of gut-friendly foods such as Keisha’s famous sweet potato\, carrot & ginger soup\, herbed chicken gluten-free Caesar salad wraps\, as well as easy & delicious gluten-free and vegan apple banana muffins. There will also be some of Keisha’s Qrazy Quinoa power balls and Digestive Warrior Tea from Keisha Teas Collection to sample in class. \n$50 +HST \n—–\n“She may be small in stature\, but she’s big in ideas.” \nKeisha Luke is a wild woman in the kitchen\, who brings digestive healing to your gut and digestive clarity to your cupboards. As a Holistic Culinary Nutritionista\, she strongly believes in promoting optimal health and well-being through foods that we prepare and consume via her many in-home cooking/ classes\, catering\, retreats\, workshops\, lunch & learns\, and many other social events. \nShe is also a Certified practitioner of Holistic and Complementary Care\, as well as a Certified Aromatherapist\, Aromatherapy Bodywork Practitioner\, Nutritional Consultant\, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition. \nHealth is Wealth ♡\nKeisha Luke Nutrition & Catering\nhttp://www.keishaluke.com \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-healing-the-gut-by-keisha-luke-3/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/gut-health.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170220T093000 DTEND;TZID=America/New_York:20170220T153000 DTSTAMP:20260502T130500 CREATED:20170124T004704Z LAST-MODIFIED:20170208T212007Z UID:31767-1487583000-1487604600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Home Cooking with Newcomer Kitchen DESCRIPTION:An all-day\, family-friendly cooking workshop on Family Day! \nin 2016\, The Depanneur reached out to the Syrian newcomer community and has been delighting in the delicious results ever since. Our Newcomer Kitchen project has become something of a local sensation\, serving up 50 meals of traditional Syrian home cooking every week. \nIn that time\, many people have expressed tremendous interest in learning some of these fabulous recipes\, so for this Family Day Monday\, The Dep and Newcomer Kitchen are teaming up to offer a full-day\, hands-on workshop delving into a some of our most popular Syrian dishes. The class will cover a number of delicious and traditional Syrian recipes\, and will include a meze lunch and food to take home. \nBeing Family Day\, you are encouraged to bring children with you\, and kids under 12 are 1/2 price. They can help out in the kitchen and there will also be special cooking activities just for them. \n— Morning —\nMutabal kousa (متبل كوسا )\nSyrian home cooking is notable for its economy and minimal waste. The pulp scooped out of the middle of the zucchinis when they are cored to make Kousa Mahshi is not thrown out\, but rather cooked up and combined with tahini and lemon to transform it into a subtle and delicious meze dip akin to baba ganoush. \nKibbeh bel Senia (كبة بالصينية)\nKibbeh is one of the most quintessential Syrian dishes\, made from a thick dough of bulgur (steamed\, dried and cracked whole wheat). Many types of kibbeh are individually stuffed\, shaped and fried\, which can be very labour intensive\, but this delicious vegetarian kibbeh is stuffed with a combination of walnuts\, potatoes\, onions\, tomatoes and pomegranate seeds\, garnished with pine nuts\, baked in a tray like brownies! \nSalateh Naameh سلطة ناعمة\nThis essential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nKhabaz Saj (خبز الصاج)\nA simple fresh flatbread\, handmade on the traditional domed oven of the same name. \nLUNCH \n— Afternoon —\nKousa Mahshi كوسا محشي\nStuffed zucchinis were cherished by the former Ottoman Empire\, and they made them popular from the Balkans to the Levant. Most popular are the beautiful\, pale green young marrow or summer squash\, but regular zucchinis work just fine. They are hollowed out with a special implement called a manakra (an apple corer works well in a pinch)\, and stuffed with a mix of ground halal beef and rice\, or a spiced rice mixture for a vegetarian option. \nNamoura (نمُّورة )\nAn classic Syrian dessert\, a rich buttery semolina and yogurt cake\, garnished with almonds and drizzled with a orange-blossom infused syrup.\n—– \n$125 +HST\nKids under 12 are 1/2 price \n—–\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. The project now supports over 55 women and paid out over $30\,000 directly into the community in 2016. \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-syrian-home-cooking-with-newcomer-kitchen-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_547492835447810.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170218T193000 DTEND;TZID=America/New_York:20170218T223000 DTSTAMP:20260502T130500 CREATED:20170112T203228Z LAST-MODIFIED:20170116T210103Z UID:31557-1487446200-1487457000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Memories from Oaxaca by Raluca Cojocariu DESCRIPTION:Chef Raluca Cojocariu has just returned from two weeks exploring the food of Oaxaca\, Mexico\, where she wandered the colourful streets\, absorbed the tastes and smells\, and was moved by the people she met. Now\, she is back at the Dep to share a piece of this magic with us. She brings a delicious six-course meal inspired by conversations she had with Oaxacan market vendors and meals she shared with local cooks. \n—–\nEnmoladas con Res\nFresh tortillas with cheese\, mole sauce and beef steak. Oaxaca is known as “the city of the seven moles”\, referring to the many varieties of the iconic and complex Mexican sauce that can be found there. This particular dark red version — mole “coloradito” — is both a bit sweet and spicy\, with guajillo and ancho chilies\, and notes of cinnamon and chocolate. \nCaldo Tlalpeño\nA traditional chicken soup with green beans and squash\, seasoned with smoky chipotle peppers and epazote\, a Mexican herb with a unique fragrance. \nTlayudas con Cecina\nA Oaxacan dish of dry corn tortillas layered with refried black beans\, cabbage\, tomatoes\, cheese\, avocado and cecina\, a type of chilli-marinated pork loin that has been thinly sliced\, salted and partially dried before cooking. \nEnsalada de Frutas y Verduras\nFruit and vegetable salad with citrus\, apple slices mixed with spinach and romaine with a honey mustard vinaigrette and topped with caramel sesame seeds \nEstofado Oaxaqueño de Pollo con Arroz\nA Oaxacan chicken stew\, seasoned with fresh oregano\, parsley and cinnamon\, with some almonds mixed in for taste and texture\, and served with rice. \nGuanabana mousse\nGuanabana (aka soursop) is a fragrant and delicious tropical fruit commonly made into milkshakes (licados) or popsicles (palletas) in Mexico; here it is served as a delicate mousse.\n—– \n$50 +HST \n—– \nA graduate of George Brown\, Raluca Cojocariu dedicates herself to creating a memorable experience with every new recipe she tries. She started her own events and catering company\, Aracataca\, in 2014 with inspiration coming from stories\, friends and travel adventures. Raluca never misses a chance to see a local market and taste street food every place she travels. When she returns to Toronto\, she gathers friends around a table to talk about her trip through food. Memories from Oaxaca is the story of her two weeks in Oaxaca City. Buen provecho! \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-memories-from-oaxaca-by-raluca-cojocariu/2017-02-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_1853799394841825.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170217T180000 DTEND;TZID=America/New_York:20170217T210000 DTSTAMP:20260502T130500 CREATED:20170205T214510Z LAST-MODIFIED:20170205T215820Z UID:32910-1487354400-1487365200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Dhaba - Traveler's Comfort Food by Abeda Oturkar DESCRIPTION:Dhaba’s – roadside food stalls – can be found along highways throughout India\, welcoming hungry travellers and truck drivers with inexpensive food and a place to stretch their legs. Over time\, many of these dhaba’s became famous for their regional specialities. Their affordable\, authentic menus became popular as a Sunday brunch destination for foodie families\, and for youngsters on the hunt for cheap\, post-party snacks late at night. This led the evolution of modern dhabas\, with improved seating\, lighting and kitchens\, as new ones opened and old ones revamped. The term Dhaba became a shorthand for this category of rural comfort food\, and has begun to make inroads into many city restaurants. This menu takes you on a journey through some of the comfort foods from the four corners of India\, showcasing seasonal dishes and rural specialties. \n—–\nSOUP — Darjeeling Thukpa\nThis winter soup of North East India\, a region full of culinary treasures that is yet to be discovered here in Toronto. This is the food of Lepchas\, Bhutias\, Gorkhas\, Sherpas who reside in the beautiful landscape of Darjeeling and Sikkim. Thukpa is a clean\, warming soup of spinach and radish with vitalizing ingredients like fresh ginger\, garlic chives and cilantro. While often traditionally made with yak meat (!)\, this will be a vegan version.\n$6 \nENTRÉE — Laal Maas Chicken served with Tawa Rice\nAbeda’s recipe that combines the best of Rajasthan and Punjab. Chicken is wok-fried in ghee with mild Kashmiri chili to create a rich\, delicious flavour and beautiful red colour\, but without much heat. Served with slightly sweet caramelized onion infused basmati rice.\n#Vegan / #Vegetarian options available\n$12 \nDESSERT — Fried Plantain with Coconut Cream\nMany versions can be found along the coast of Western and Southern India — this recipe comes from the streets of Kerala. Plantains – a more nutritious cousin of bananas – are served warm\, sweetened with jaggery (raw sugar) and coconut cream.\n$5 \nPRIX FIXE MENU\nSoup + Entrée + Dessert\n$22 \nFebruary BONUS – Delicious\, hot Chai Latte to warm you up!\n$4\n—— \nAbeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business\, Spice & Aroma Alimentary Food\, grew to encompass a successful restaurant\, catering business\, cooking classes\, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food\, culinary history\, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.\n—– \nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent in TO\, where we invite guest cooks\, amateur or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-dhaba-travelers-comfort-food-by-abeda-oturkar/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_389455424741193.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170216T180000 DTEND;TZID=America/New_York:20170216T190000 DTSTAMP:20260502T130500 CREATED:20170213T220800Z LAST-MODIFIED:20170214T001313Z UID:33759-1487268000-1487271600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 16 DESCRIPTION:Hummus (مسبحة)\n \n \n \n \n \n Saltah Horania (سلطة حورانية)\n \n \n \n \n \n Roz bel Haleeb رز بحليب\n \n \n\n[chicken] Majaddarat Bulgur مجدرة برغل\nWell known in many Syrian villages\, this staple dish of bulgur\, lentils and onions is highly regarded for its nutritional value and health benefits. In Syria\, lentils\, with their high iron content\, are sometimes called the “meat of the poor” ( المجدرة لحم الفقراء); or “nails for your knees” (المجدرة مسمامير الركب) in the sense that they help keep you on your feet for a long time. In majaddarat\, brown lentils are boiled then bulgur is added to the broth; sliced onions slowly caramelized in olive oil\, until crispy and then the flavoured oil is added to the lentil-bulgur mix. The finished dish is topped with the fried onions\, and served with a garnish of fresh vegetables and a selection of pickles. While often served on it’s own as main dish\, we’ll be adding a Syrian-style tender braised-then-broiled halal chicken leg quarter to each dinner. \n[vegetarian] Majaddarat Bulgur مجدرة برغل\nThe hearty and fortifying Syrian vegetarian staple\, served with some cool\, creamy chickpea hummus on the side. \nSaltah Horania (سلطة حورانية)\nHoran is a broad highland plateau in Southwestern Syria that includes the cities of Daraa and Sweida\, and is where this refreshing tomato salad with white and green onions\, garlic\, mint\, olive oil & lemon hails from. \nRoz bel Haleeb رز بحليب\nWherever you find rice\, you’ll probably find a version of rice pudding. This delicious\, creamy version is scented with cardamom\, vanilla and rosewater\, and garnished with some fresh\, ruby-red pomegranate seeds. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged in advance directly with Paul Adrian via text: 647-780-2024 or email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-16/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1828805477373525.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170214T193000 DTEND;TZID=America/New_York:20170214T223000 DTSTAMP:20260502T130500 CREATED:20170124T004703Z LAST-MODIFIED:20170210T003704Z UID:31765-1487100600-1487111400@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: My Funny Valentine by Mikiki DESCRIPTION:Break some rules (and maybe write a few new ones) with this gender/genre-fluid Valentine’s Day dinner and cabaret with the fabulous Mikiki. An eclectic 5-course tasting menu of creative/high-concept fusion dishes + a bit of cabaret; Mikiki will be hosting the evening in full drag. \n“I have been\, for a large part of my life\, ‘The Single Girl’ amongst my friends. Valentines Day has never been a holiday I cared about or planned around. With this sentiment in mind I’ve put together a menu of mild sexual references and disparate food-culture origins\, riffing on dishes I love to make for myself and eat alone.\n Feel free to bring a date but I’ll hit on them and sing Sophie B Hawkins between courses and then hit on you. Bring at least one appetite.” \n—–\nStreet Meat Urchin\nRiffing on a late night sausage\, when you’ve struck-out at the bar and realize you’re drunk and have things to do tomorrow.\nAmuse-bouche of crispy pork skin\, a light sparkling gel of sauerkraut juice (so probiotic!) and a mustard-sea urchin crema. \nCold Wet Pot\nI love this simple soup and it’s become a staple in my kitchen. It’s a reworked version of a heavier Syrian dish taught to me by my dear Nasser.\nChilled vegetarian soup with broken pita chips\, cucumber and sumac\, dressed with tahini cream and pomegranate molasses. \nGrassy Wide-On\nI love the potential for incorporating vegetal\, grassy flavour into pasta when you make it from scratch. And who doesn’t appreciate gay men in sex work?\nHerbed farfale putonesco; homemade parsley & basil pasta with a caper\, green olive and prune ragout. \nAny Port in a Storm\nSalt fish (always cod in Newfoundland) is such a beautiful and almost sensuous (ha!) protein\, maybe you had to grow up on a barren rock in the North Atlantic to feel similarly…\nConfit of salt-cod with preserved quail egg crumble and pickled blueberries on a disk of grilled potato. \nDate Nite\nThis is an abstracted combination of my guilty pleasure go-to: a T&T coconut bun\, and my mother’s Newfoundland steamed-pudding (always\, astoundingly\, made in a pillow case with cutlery inside.)\nSoft\, baked custard with a date coffee reduction\, a buttery date caramel and a dried walnut-date crumb\n—– \n$50 +HST \n—–\nMikiki has been feeding friends and lovers in many kitchens across the country and now would love to feed you. They have worked with food as an artist and catered many gallery openings along with their day jobs in the social service sector talking about sex and drugs (and occasionally rock and roll). They like bold flavours and hope you do too. Mikiki will be preparing and serving this meal in full regalia. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-my-funny-valentine-by-mikiki/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/png:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/mikiki-collage.png ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170213T183000 DTEND;TZID=America/New_York:20170213T210000 DTSTAMP:20260502T130500 CREATED:20170116T232509Z LAST-MODIFIED:20170213T183853Z UID:31638-1487010600-1487019600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Valentine’s Day Chocolates & Truffles by Emily Zimmerman DESCRIPTION:Rich\, indulgent chocolates may be a classic Valentine’s Day gift\, but how much more romantic and intimate would they be if you made them yourself? \nJust in time for Valentine’s Day\, Emily Zimmerman is offering this fun\, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with organic\, fairly-traded and locally processed ChocoSol chocolate\, as well as a recipe pack\, and the skills and inspiration to make all kinds of seductive sweets. \nIn this class you’ll learn how to make decadent chocolate truffles as well as delicious and attractive chocolate bark incorporating a range of sweet\, salty\, crunchy\, chewy or spicy toppings that you can customize to your taste. You’ll learn how to make white chocolate from scratch\, as well as fondant and ganache to fill your truffles\, and how to temper chocolate for a long-lasting\, glossy finish. We’ll also whip up a quick and easy batch of delicious roses-des-sables\, crunchy chocolate “haystacks” make with GF cornflakes. \n—–\n$60 +HST\n(quality chocolate is expensive\, yo)\nKids under 12 can attend for 1/2 price! \n——\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city and at The Depanneur hosting the occasional vegan Supper Club or Workshop. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-valentines-day-chocolates-truffles-by-emily-z/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_629245820609997.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170211T193000 DTEND;TZID=America/New_York:20170211T223000 DTSTAMP:20260502T130500 CREATED:20170116T162843Z LAST-MODIFIED:20180330T194227Z UID:31597-1486841400-1486852200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Haute Montagne\, Haute Cuisine by Chantal Véchambre DESCRIPTION:France is home to the concept of terroir – the taste of a specific place – the combination of geography and season\, history and culture\, tradition and food that give each region it’s unique specialities. Chef Chantal Véchambre combines her study of the history of French cuisine with decades of experience in the kitchen to offer us a glimpse into the rich tastes of the mountains of the French Alps. \nWhen we conjure up images of the Alps\, we tend to think of majestic landscapes that extend through Italy\, France\, Switzerland\, and Austria\, or perhaps of the stories of famous exploits at Mont Blanc\, the highest Alps’ peak. But this striking geography has also produce a unique cuisine worth noting (and salivating over!). It features unique products like dried salted beef (Viande des Grisons\, also known as Bündnerfleisch)\, tasty cheeses from the high pastures such as Reblochon and Fontina\, and delectable pastas. Tonight’s dinner showcases a range of these regional specialties.\n—– \nFontina Crusts\nImagine the taste of a cheese made with the milk of cows grazing in pastures over 2000 m high\, at the Val d’Aoste\, between France and Italy. This appetizer features this unique Fontina cheese\, baked with white wine and poured in little crusts \nCrozets’ Potage\nCrozets are a unique pasta found in Savoie: little squares of whole wheat (or sometimes mixed with buckwheat)\, cooked in a light broth and topped with grilled speck\, the smoky bacon of the German Alps. \nTartiflette\nThis iconic dish of the Savoie country is made with Reblochon cheese. This traditional tartiflette features a bed of potatoes\, onions and lardons topped with Reblochon cheese\, melted and grilled in the oven. Not a light dish but the harsh Alpine winter calls for something to warm your bones! \nReblochon derives from the word “reblocher” which when literally translated means “to pinch a cow’s udder again”. This refers to the practice of holding back some of the milk from the first milking. During the 14th century\, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer\, and was traditionally used by the dairymaids to make their own cheese. \nGrisons Meat Salad\nArugula\, apple and delicately shaved Viande des Grisons\, a Swiss air-dried cured beef similar to Italian bresaola. \nAustrian Glühwein Sorbet\nIn France\, ‘le trou Normand‘ refers to a strong alcohol (often Calvados apple brandy)\, sometime served with a sorbet\, used to clear the palate and prepare the stomach towards the end of a rich meal. This one is inspired by a traditional Austrian winter beverage often enjoyed at their outdoor Christmas markets\, features mulled red wine with honey\, star anise and cloves. \nMont Blanc Dessert\nA classic Alpine dessert featuring a ‘snow-capped mountain’ of sweetened chestnut pureé\, topped with light cream and meringue\, with pieces of candied chestnuts.\n—– \n$50 +HST \n—–\nChantal Véchambre\, originally from Paris\, is a chef certified in both French cuisine and pastry-chocolate. In 2005\, she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia)\, a National Historic Site of Canada\, where she developed new recipes for the site’s restaurant\, and culinary workshops to the public\, inspired by the 18th century recipes. She wrote the award-winning book French Taste in Atlantic Canada\, 1604-1758\, A gastronomic history (CBU Press)\, featuring ingredients and recipes of the colonial period. Now established in Toronto\, she pursues food writing and cooking ventures about French cuisine: supper clubs\, events\, private and corporate catering\, as well as ongoing research into Canadian and French culinary history. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-haute-montagne-haute-cuisine-by-chantal-vechembre/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_1866995253536006.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170210T180000 DTEND;TZID=America/New_York:20170210T210000 DTSTAMP:20260502T130500 CREATED:20170205T214507Z LAST-MODIFIED:20170205T215804Z UID:32908-1486749600-1486760400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Mexican Street Tacos by Maja Rabasovic DESCRIPTION:Having just come back from a stomach-first trip through Mexico\, I can attest that the simple joys of a great Mexican taco can be hard to beat. So it’s no wonder I’m happy to have the talented Maja Rabasovic in the house tonight to help bring back some back some of those delicious memories with the spicy heat of her Mexican-inspired taco menu. \n—–\nSopa Azteca\nTomato and chile broth with shedded chicken (optional)\, garnished with fresh avocado\, smoked Gouda\, tortilla chips & cilantro.\n$6 \nBeer Braised Pork Tacos (3)\nwith guacamole\, chipotle\, pico de gallo (fresh salsa)\, pickled savoy cabbage\, and a side of refried beans\, crema & lime.\n#vegaterian and #vegan options available (jackfruit)\n$13\n—– \nA life-long home cook\, Maja’s style is rooted in her Serbian grandmother’s home cooking. She finds great joy in cooking for her friends and family\, and would love to share some recipes with you. The Mexican-style tacos are her attempt at recreating the taste of her travels through Central & South America. \n—–\nEvery Friday The Depanneur is an ‘open mic’ night for culinary talent inTO\, where we invite guest cooks\, amatuer or professional\, to come and make their favourite dishes. \nLearn more about our Drop-In Dinners URL:https://dev.thedepanneur.ca/event/drop-in-dinner-mexican-street-tacos-by-maja-rabasovic/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_133797730464816.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170209T180000 DTEND;TZID=America/New_York:20170209T190000 DTSTAMP:20260502T130500 CREATED:20170206T211843Z LAST-MODIFIED:20170209T173309Z UID:33289-1486663200-1486666800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 9 DESCRIPTION:Tabbouleh (تبولة‎‎ )\n \n \n \n \n \n Musabaha (مسبحة)\n \n \n \n \n \n Barazek برازق\n \n \n\n[beef] Auzy with Beef أوزي\nA decadent and luxurious meat pie from Damascus\, auzy combines a filling of spiced ground beef (halal)\, rice and peas with rich almonds and pines nuts that have been fried to golden in butter\, all wrapped in a buttery phyllo pastry shell and baked to until crispy. \n[vegetarian] Auzy with Mushrooms أوزي\nSame as the beef auzy\, but made with cremini mushrooms instead of beef. \nTabbouleh (تبولة‎‎ )\nOriginally from the mountains of Syria and Lebanon\, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint\, tomato and onion\, with a scattering of bulgur\, and seasoned with olive oil\, lemon\, and salt. \nMusabaha (مسبحة)\nA kind of home-style\, deconstructed hummus\, sometimes served warm and also popular for breakfast for brunch\, made with whole chickpeas in a tahini & yogurt sauce\, with lemon and olive oil. \nBarazek برازق\nA crisp\, buttery cookie studded with pistachio pieces and covered in sesame seeds\, barazek are one of the most famous sweets of Damascus\, and a popular gift often brought by people visiting from Syria. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nC.O.D. delivery outside of the 3km range can be arranged directly with Paul Adrian via Text: 647-780-2024 or Email: bleedinedgedesigns@gmail.com \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-9/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/facebook_event_1472997199391734.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170207T180000 DTEND;TZID=America/New_York:20170207T210000 DTSTAMP:20260502T130500 CREATED:20161230T175051Z LAST-MODIFIED:20170206T185600Z UID:31364-1486490400-1486501200@dev.thedepanneur.ca SUMMARY:TABLE TALK: Wayne Roberts DESCRIPTION:The Depanneur is honoured to have local food pioneer Wayne Roberts as our guest for this month’s Table Talk\, speaking about food\, multiculturalism and interculturalism. \nWayne Roberts is a Canadian food policy analyst and writer\, widely respected for his role as one of the founders of the Toronto Food Policy Council\, a citizen body of 30 food activists and experts that is widely recognized for its innovative approach to food security\, from 2000-2010. \nAs a leading member of the City of Toronto’s Environmental Task Force\, he helped develop a number of official plans for the city\, including the Environmental Plan and Food Charter\, adopted by Toronto City Council in 2000 and 2001 respectively. Many ideas and projects of the TFPC are featured in Roberts’ book The No-Nonsense Guide to World Food (2008). \nSince 1989\, Roberts has written a weekly column for Toronto’s NOW Magazine\, generally on themes that link social justice\, public health and green economics\, as well as seven books\, including Get A Life! (1995)\, a manual on green economics\, and Real Food For A Change (1999)\, which promotes a food system based on the four ingredients of health\, joy\, justice and nature.\nhttp://wayneroberts.ca\n—– \nDinner by Len Senater\nAs always\, Depanneur founder/owner Len Senater will be preparing a meal inspired by the themes explored in the Table Talk. \nWhat does Interculturalism taste like? How about this: Korean Bulgogi Tacos with Kimchi Coleslaw and Sriracha Crema\, prepared by a Romanian Jew in Toronto? I’ll round it out an Elotes-Miso soup with corn in a creamy miso broth spiked with chili & lime\, and Korean sweet red bean Churros with Red Bean Ice Cream. \n#GF #vegetarian #vegan options will be available \n—– \nDoors open at 6pm\, talk starts at 7pm\nincludes dinner and coffee or tea.\n$20 (+HST) \n—–\nEvery month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone. URL:https://dev.thedepanneur.ca/event/table-talk-wayne-roberts/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Table Talks ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1834764273406741.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170206T183000 DTEND;TZID=America/New_York:20170206T210000 DTSTAMP:20260502T130500 CREATED:20161230T195022Z LAST-MODIFIED:20170116T231040Z UID:31448-1486405800-1486414800@dev.thedepanneur.ca SUMMARY:WORKSHOP: French Pastry Decorating Techniques by Justine Lam DESCRIPTION:There’s a lot more to cake decorating than just frosting! \nThe French have long elevated the decoration of their exquisite pastries to a fine art. Join talented baker Justine Lam for a fast-track introduction to tricks and techniques that will help you create dazzling desserts. Justine will walk you through the process of creating an elegant mousse bombe\, and along the way you’ll discover many of the tips and secrets to creating spectacular French patisserie. \nYou’ll start by learning how to make a luxuriously rich-yet-light passionfruit and mango mousse\, and how to top it with beautiful\, glossy dark chocolate ganache. Participants will also learn how to make delicate\, almond-scented Joconde pastry for elegant results\, as well as a variety of sophisticated chocolate decorating techniques. \nEach participant will get their own passionfruit mousse cake to prepare\, decorate\, and take home (if you can resist eating it on the spot!).\n—– \n$50 +HST \n—–\nJustine Lam is a self-taught pastry chef who discovered the art of French pastry while living in Paris\, developing a repertoire of patisserie specialties including croissants\, chocolate bread\, brioche\, and more. After her stint in Paris\, Justine came to Toronto and graduated from George Brown’s Baking and Pastry Arts program. In addition to being an avid home baker\, Justine also caters desserts for personal and corporate events in Toronto through her company\, Quintessence Cakes & Pastries. \n—-\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-mousse-and-chocolate-decoration-skills-by-justine-lam/2017-02-06/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_201634813574398.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR