BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Depanneur - ECPv6.8.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Depanneur X-ORIGINAL-URL:https://dev.thedepanneur.ca X-WR-CALDESC:Events for The Depanneur REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/Toronto BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20160313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20161106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20160313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20161106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20170312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20171105T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Toronto:20170202T180000 DTEND;TZID=America/Toronto:20170202T190000 DTSTAMP:20260502T172150 CREATED:20170205T220518Z LAST-MODIFIED:20170205T221014Z UID:32952-1486058400-1486062000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — February 2 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Salateh Malfouf سلطة ملفوف \n \n \n \n \n \n Nammoura نموره\n \n \n\n[beef] Maldoum ملضوم\nWhen researching this dish\, I found a lovely description of it on the blog of Tony Tahhan\, a Fulbright scholar who has spent time studying the food culture in Aleppo. \n“One thing I learned about Syrian cuisine is that it is resourceful. Recipes were never exact; more like simple instructions that vary between neighbourhoods\, and even families. A series of handfuls and pinches that\, when executed properly\, lead to extraordinary meals. One of the dishes that exemplifies this culinary ingenuity is called maldoum (ملضوم)\, an incredibly delicious layered meat and eggplant dish. The classic way to prepare this dish is over a grill\, where you alternate meat patties and eggplant slices on a skewer. When the dish is prepared over the grill\, it is called\, kabob banjan (كباب باذنجان). But if you don’t have access to a grill\, you can prepare kabob banjan in the oven\, and call it maldoum.” \n\nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. It is served with Rez bel Shairieh\, a pilaf of rice and fried vermicelli noodles.\n\n[vegetarian] Maldoum ملضوم\nThe same dish\, but with more veggies\, no meat and a generous splash of olive oil. \nSalateh Malfouf سلطة ملفوف\nA cool\, refreshing salad made of chopped cabbage\, diced tomatoes and pomegranate seeds\, dressed with olive oil\, garlic\, lemon juice\, sumac\, and fresh mint. \nNammoura نموره\nOne of the most well-known traditional Syrian desserts; a simple cake of semolina\, butter\, sugar and yogurt drizzled with simple syrup scented with lemon. This version features a generous sprinkling of pistachios. \n$20 +HST \nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius \nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\nHelp us take this idea into any restaurant kitchen\, in any city in the world! \n—–\nLearn more about the Newcomer Kitchen project. URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-february-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/02/maldoum.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170131T183000 DTEND;TZID=America/New_York:20170131T213000 DTSTAMP:20260502T172150 CREATED:20170124T015151Z LAST-MODIFIED:20170130T033303Z UID:31782-1485887400-1485898200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Boozy Preserves II with Christine Manning DESCRIPTION:2nd Night Added! \nCome warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-boozy-preserves-ii-with-christine-manning/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1506742909355483.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170130T183000 DTEND;TZID=America/New_York:20170130T210000 DTSTAMP:20260502T172150 CREATED:20161230T162543Z LAST-MODIFIED:20161230T163829Z UID:31344-1485801000-1485810000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Boozy Preserves with Christine Manning DESCRIPTION:Come warm your cockles in this tipsy preserving class! Join Christine Manning\, owner of Manning Canning and long-time preserver\, as we make two very different boozy preserves: a vanilla bourbon jam and a raspberry prosecco jelly. \nThis hands-on class will be fast-paced and fun\, but the best part is you will go home with an assortment of handmade preserves to share with family and friends\, or keep in your pantry all for yourself! You’ll leave with a basic understanding of jar sterilization\, safe canning practices and important do’s and don’ts of canning and preserving\, along with copies of the recipes and a jar of each product we make in class. \n$50 +HST \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-boozy-preserves-with-christine-manning-3/2017-01-30/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1506742909355483.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170128T193000 DTEND;TZID=America/New_York:20170128T223000 DTSTAMP:20260502T172150 CREATED:20161230T173901Z LAST-MODIFIED:20170117T030028Z UID:31359-1485631800-1485642600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Boeuf Bourguignon with Dali Chehimi DESCRIPTION:Rustic French cooking lies deep at the heart of continental cuisine; much of the heritage of fine European cooking can find its roots in the traditional ingredients of the French countryside: beef\, aromatic vegetables\, herbs\, butter and wine. Join Chef Dali Chehimi for an elegant dinner of soul-warming classics from the French country kitchen\, including authentic boeuf bourguignon\, the dish Julia Child once called “certainly one of the most delicious beef dishes concocted by man”. \nMoules Mariniere\nSailor-style mussels with a savory white wine\, garlic and parsley sauce. \nSalade Verte\nA simple salad of tender butter lettuce with a classic French wine vinegar vinaigrette. \nBoeuf Bourguignon\nOne of the true classics of French cuisine\, this refined stew from Burgundy features large pieces of tender beef braised in that region’s famous red wine\, along with mushrooms\, carrots and small pearl onions. Served with roast garlic potato puree. \nGateau Basque\nThis simple yet refined cake features a crunchy\, almond-flour pastry crust with a rich crème pâtissière cream filling. \n$50 +HST \n—–\nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working alongside luminary chefs like Greg Couillard at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-boeuf-bourguignon-with-dali-chehimi-2/2017-01-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_595231617337460.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170127T180000 DTEND;TZID=America/New_York:20170127T210000 DTSTAMP:20260502T172150 CREATED:20161230T190025Z LAST-MODIFIED:20161230T202235Z UID:31411-1485540000-1485550800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Italian Meatball Sammiches by Ben Miner DESCRIPTION:We welcome back comedian and Masterchef alumnus Ben Miner\, here to grace our tables with his wit and delicious Italian cuisine! Warm up with hot meatball sandwiches and a side of orzo pasta. \nMeatball Sammich\nHeavenly open-faced pork/ beef meatball sandwich accompanied by provolone cheese and sautéed peppers and onions. Vegetarian “cheatballs” option also available made with nuts and mushrooms.\n$12 \nOrzo Pasta\nSavory orzo side topped with herbs with rapini.\n$4 \n—–\nBen Miner has been performing at comedy clubs for the past 16 years\, coast to coast\, from Just for Laughs in Montreal to the Vancouver Comedy Festival to NXNE in Toronto\, working with Jim Jefferies\, Lewis Black and Russell Peters among others. When he’s not on stage\, Ben’s still behind a mic at the long-running program on SiriusXM Comic Stripped. Ben has been featured on Recipe to Riches and was a top 16 cook on the first season of Masterchef Canada. \n—–\nEach month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase. \n  URL:https://dev.thedepanneur.ca/event/drop-in-dinner-italian-meatball-sammiches-by-ben-miner/2017-01-27/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_1534691913212282.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170124T183000 DTEND;TZID=America/New_York:20170124T213000 DTSTAMP:20260502T172150 CREATED:20170116T181621Z LAST-MODIFIED:20170116T182039Z UID:31608-1485282600-1485293400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Clean Eating 2 by Sandra Bruton DESCRIPTION:**SECOND NIGHT ADDED!** \nStart the year off right – join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to clean\, whole-food eating. \nWith the help of a few guiding principles\, eating a healthy\, well-balanced diet can be easy\, delicious and practical. Sandra will share tips\, techniques and insights that will help you move towards a more vegetable-centric diet that is satisfying and nourishing. Equal parts Culinary Arts and Holistic Nutrition\, these recipes are quick\, easy and tasty\, and are high in fibre\, lean protein\, good quality fats\, and complex carbohydrates without relying on adding sugar\, excess salt or processed ingredients. \nCreamy without Dairy — Vegan Cream of Broccoli Soup\nLearn how to use coconut milk and nutritional yeast to make rich\, delicious savoury dishes without lactose or dairy fats. \nHearty without Gluten — Spaghetti Squash Chow Mein\nLearn how to use versatile spaghetti squash to create gluten-free noodle dishes that are high in fibre and protein. \nSweet without Sugar — Red Velvet Beet Coconut Protein Bars\nBeets and dark chocolate create delicious\, crunchy high-protein energy bars with complex carbohydrates for lasting energy and no sugar crash. \n$50 +HST \n—–\nSandra Bruton’s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\nhttp://www.surechef.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-clean-eating-by-sandra-bruton-2/2017-01-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2017/01/facebook_event_346690682381980.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20170123T183000 DTEND;TZID=America/New_York:20170123T210000 DTSTAMP:20260502T172150 CREATED:20161230T172112Z LAST-MODIFIED:20161230T172800Z UID:31350-1485196200-1485205200@dev.thedepanneur.ca SUMMARY:WORKSHOP: Intro to Clean Eating by Sandra Bruton DESCRIPTION:Start the year off right – join Chef and Culinary Nutritionist Sandra Bruton for a fun\, hands-on introduction to clean\, whole-food eating. \nWith the help of a few guiding principles\, eating a healthy\, well-balanced diet can be easy\, delicious and practical. Sandra will share tips\, techniques and insights that will help you move towards a more vegetable-centric diet that is satisfying and nourishing. Equal parts Culinary Arts and Holistic Nutrition\, these recipes are quick\, easy and tasty\, and are high in fibre\, lean protein\, good quality fats\, and complex carbohydrates without relying on adding sugar\, excess salt or processed ingredients. \nCreamy without Dairy — Vegan Cream of Broccoli Soup\nLearn how to use coconut milk and nutritional yeast to make rich\, delicious savoury dishes without lactose or dairy fats. \nHearty without Gluten — Spaghetti Squash Chow Mein\nLearn how to use versatile spaghetti squash to create gluten-free noodle dishes that are high in fibre and protein. \nSweet without Sugar — Red Velvet Beet Coconut Protein Bars\nBeets and dark chocolate create delicious\, crunchy high-protein energy bars with complex carbohydrates for lasting energy and no sugar crash. \n$50 +HST \nBook Now \n—–\nSandra Bruton’s goal is simple: to teach people just how simple\, healthy cooking can be. She believes that with whole\, natural\, good quality ingredients\, and a dash of inspiration you can cook your way to a happy healthy life. A certified Culinary Nutritionist\, Sandra specializes in allergen free and sugar free cooking\, but pulls inspiration from all over the world\, infusing her menus with international flavours. Sandra started her own business\, Sure Chef\, 7 years ago and has been cooking\, teaching and consulting up a storm ever since.\nhttp://www.surechef.com/ \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-intro-to-clean-eating-by-sandra-bruton/2017-01-23/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_198094543987707.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161222T170000 DTEND;TZID=America/New_York:20161222T210000 DTSTAMP:20260502T172150 CREATED:20161206T024809Z LAST-MODIFIED:20161206T031720Z UID:30937-1482426000-1482440400@dev.thedepanneur.ca SUMMARY:SOFRA DAYMA — a special evening in support of Newcomer Kitchen DESCRIPTION:The Syrian women of Newcomer Kitchen invite you to celebrate their remarkable accomplishments of this extraordinary year. \nIn only a few short months\, Newcomer Kitchen has invited over 55 Syrian newcomer women to collaborate with local restaurants to create transformative social and economic opportunities. Despite growing momentum and demand\, the absence of dedicated funding keeps the future of the project precariously uncertain. \nTo truly realize the profound impact of this idea — a model that can help unlock the potential of any community\, in any kitchen\, in any city — Newcomer Kitchen needs the support of courageous and visionary people like you. \nPlease join us at Sofra Dayma\, on Thursday\, December 22\, at the beautiful Gladstone Hotel for a truly unforgettable dining experience — a sumptuous banquet of traditional Syrian cuisine — with some very special guests and a unique auction of private\, in-home catered dinners prepared by some of our most talented cooks.\n—– \nCedar Cocktail Reception\nMelody Bar | 5–7 PM | $100\nIncludes a welcome aperitif\, traditional Syrian hors d’oeuvres\, with performances by Syrian and local musicians\, and special guests \nPomegranate Dinner\nNorth Ballroom | 7–9:30 PM | $300\nA sumptuous banquet of traditional Syrian cooking\, with special entertainment and a unique auction \nCedar Cocktail Reception + Pomegranate Dinner\n5–9:30 PM | $350\n—– \nShare the Experience \nPomegranate Dinner\nTable of 6 | 7–9:30 PM | $1750 \nCedar Cocktail Reception + Pomegranate Dinner\nTable of 6 | 5–9:30 PM | $2000\n—— \nDonate in Honour of Sofra Dayma\nIf you are unable to attend\, and would like to make a donation in support of Newcomer Kitchen\, please select “Donation” ticket type.\n—– \nTickets are available for purchase online via Eventbrite. \nTo purchase packages\, or for more details please contact\nSerra Erdem at serra@newcomerkitchen.ca or 416.920.7995\n—— \nFor more information about Newcomer Kitchen URL:https://dev.thedepanneur.ca/event/sofra-dayma-a-special-evening-in-support-of-newcomer-kitchen/2016-12-22/ LOCATION:Gladstone Hotel\, 1214 Queen Street West\, Toronto\, ON\, M6J 1J6\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/Sofra-Dayma-Banner-v1_crop.jpg GEO:43.6427733;-79.4269164 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Gladstone Hotel 1214 Queen Street West Toronto ON M6J 1J6 Canada;X-APPLE-RADIUS=500;X-TITLE=1214 Queen Street West:geo:-79.4269164,43.6427733 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20161220T080000 DTEND;TZID=America/Toronto:20170122T170000 DTSTAMP:20260502T172150 CREATED:20161220T001532Z LAST-MODIFIED:20170201T185442Z UID:31297-1482220800-1485104400@dev.thedepanneur.ca SUMMARY:CLOSED for the Holidays DESCRIPTION:Taking a much needed break! Back in 2017 with an exciting new lineup of Workshops\, Drop-In DInners & Supper Clubs — See you then! URL:https://dev.thedepanneur.ca/event/closed-for-the-holidays-2/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161219T183000 DTEND;TZID=America/New_York:20161219T213000 DTSTAMP:20260502T172150 CREATED:20161205T200330Z LAST-MODIFIED:20161205T215329Z UID:30777-1482172200-1482183000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Polish Pierogies by Maria Rozynska DESCRIPTION:Every culture has their comfort-food dumplings\, and warm\, hearty Polish pierogies are right up there with the best of them. Plus\, pierogies are a big tradition during the Polish Christmas holidays\, so learning how to make them is a classic late December activity. \nMaria Rozynska leads you through the process of kneading & rolling\, filling & shaping\, and boiling & frying homemade pierogies from scratch. \nYou’ll learn how to make several fillings including: classic dry cottage cheese & potato\, savoury sauerkraut\, mushroom and onion\, as well as delicious dessert pierogies with a sweet fruit filling. You’ll get a chance to try all the pierogies in class with toppings like fried onions and sour cream or buttered bread crumbs\, and extras can be taken home and frozen (if you can resist eating them long enough). \n$50 +HST \n——\nMaria Rozynska\, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen\, using the freshest ingredients and lots of love. \nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops.\nhttp://staging.thedepanneur.ca/workshops/ URL:https://dev.thedepanneur.ca/event/workshop-polish-pierogies-by-maria-rozynska-4/2016-12-19/ 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_1917496551819756.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161215T180000 DTEND;TZID=America/New_York:20161215T190000 DTSTAMP:20260502T172150 CREATED:20161212T165704Z LAST-MODIFIED:20161212T172854Z UID:31129-1481824800-1481828400@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — December 15 DESCRIPTION:Salata Na’ameh سلطة ناعمة\n \n \n \n \n \n Lazakiat لزاقيات\n \n \n\nOur last Newcomer Kitchen of 2016!\nAfter this week\, we’ll be focusing our energy on our upcoming fundraiser Sofra Dayma — a special evening in support of Newcomer Kitchen\, and then taking a well-earned break until mid-January. \n[chicken] Kabsa كبسة‎‎\nKabsa is a family of rice dishes believed to be indigenous to Saudi Arabia\, where it is commonly regarded as a national dish. I can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎)\, and into Jordan\, Palestine and Southern Syria.\nThese dishes are usually made long-grain\, such as basmati\, meat – in our case halal chicken – some finely cut vegetables\, and a mixture of spices\, of which there are countless regional variations\, but might include black pepper\, cloves\, cardamom\, saffron\, cinnamon\, black lime\, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins. \n[vegetarian] Kabsa كبسة‎‎\nA vegetarian version of this dish\, garnished with green peas\, diced peppers\, butter-fried nuts and hard-boiled eggs. \nSalateh Naameh سلطة ناعمة\nThis quintessential Mediterranean salad can be found throughout the middle east\, with tomatoes\, cucumber\, and white onion are finely diced and seasoned with olive oil\, mint and lemon juice. \nLazakiat لزاقيات\nA spectacular dessert composed of many layers of paper-thin crepes\, seasoned with turmeric\, ginger\, anise and black sesame – traditionally cooked on the large domed saj oven – which are layered with rich sauce made from sesame halva\, and garnished with fried walnut pieces. \n$20 +HST \n\nLAST CHANCE! \nHoliday Cookie Box by Newcomer Kitchen!\n20 delicious homemade Syrian cookies — a perfect gift!\n(If you can resist eating them yourself!)\nAdd one to your Thursday order for $20. \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-676-6486  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2gpUUu8 \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-15/2016-12-15/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_180624222408162.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161212T183000 DTEND;TZID=America/New_York:20161212T210000 DTSTAMP:20260502T172150 CREATED:20161128T231529Z LAST-MODIFIED:20161128T234622Z UID:30596-1481567400-1481576400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Fresh Pasta 101 by Christopher & Sarah Terpstra DESCRIPTION:Fresh Pasta 101 will allow participants to learn the recipes and methods for making delicious fresh pasta in their own homes. The class will include a short discussion of the role of pasta in Italian cuisine\, how to prepare one versatile dough\, shaping techniques\, as well as cooking tips and demos. Participants will make and taste several types of pasta dishes and will leave with a bundle of pasta of their own! \n6:30 PM – START\nLECTURE: Role of pasta in Italian cuisine\, quality and types of ingredients\, tools required\, and recipe proportions\nHANDS-ON: Dough recipe that can be used to make several types of pasta\nHANDS-ON: Kneading and resting\nDEMO: Sauce types\, preparation\, and pairing \n7:30 PM – ANTIPASTO\nHANDS-ON: Three shapes (long\, short\, and stuffed)\nDEMO: Cooking fresh pasta and preparing a ‘pasta asciutta’ \n8:30 PM – PASTA TASTING & DISCUSSION\n—– \n$50 +HST\nBook Now \n—–\nChristopher Terpstra of Alimentari Foods\, a budding Toronto-based fresh pasta company\, learned the craft of making pasta while living and working in Italy. He uses traditional Italian tools and techniques for making pasta but looks locally for his ingredients. Christopher and his wife\, Sarah\, strive to make the most delicious fresh pastas\, with the highest quality Ontario flours and eggs\, in a variety of unique shapes. Pasta by Alimentari is coming soon to stores throughout Toronto! \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-fresh-pasta-101-by-christopher-sarah-terpstra-3/2016-12-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1065547453567324.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Toronto:20161210T183000 DTEND;TZID=America/Toronto:20161210T213000 DTSTAMP:20260502T172150 CREATED:20161128T225224Z LAST-MODIFIED:20161129T145129Z UID:30588-1481394600-1481405400@dev.thedepanneur.ca SUMMARY:Cook for Syria by Slow Food Toronto and Newcomer Kitchen DESCRIPTION:In honor of Terra Madre Day – Slow Food International’s day to promote the diversity of food traditions around the world — Slow Food Toronto is proud to announce that we are partnering with The Depanneur and Newcomer Kitchen to host an event in celebration of Syrian food. It’s also a day that explores how the Slow Food movement can use its creativity and knowledge to express love for the planet and defend the future for the next generations. \nA very special thank you to 100km Foods and The Big Carrot for sponsoring this event! \nTickets are $60 for Slow Food Toronto Members and $70 for non-members.\nWe are encouraging people to purchase tickets soon if they are interested in attending this unique event. \n>> PURCHASE HERE <<\n\nStarter ~ Fattoush فتوش  |  Fattayer Jibneh فطاير جبنة \nFattoush is a popular Levantine salad made using toasted or fried pieces of pita bread combined with mixed greens\, fresh vegetables like tomatoes\, cucumber and radish\, but varies 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. (#vegetarian\, can be #GF) \nFatayer are a whole category delicious small baked treats that range from open-face\, pizza-like flatbreads to cute little baked turnovers\, with countless different shapes and fillings. Tonight will feature a cheese fatayer\, as well as a vegan options such as muhamarra (spicy red pepper) or zataar (thyme and sesame). \nThe Main ~ El Maldoum ملضوم  |   Khyar belaban خيار بلبن \nMaldoum can be found in kitchens from Turkey to Lebanon; this is a more rustic\, countryside version of of the dish\, that adds green peppers\, tomatoes and potatoes\, which are traditionally arranged in attractive layered patterns in a large shallow round pan before baking. A meat and vegetarian version will be served alongside a combination of short-grain rice and fried vermicelli noodles. This dish will be served with Khyar Belaban. Much like tzatziki\, it’s well-known Greek cousin\, this combines cool yogurt with garlic and cucumbers\, but the addition of mint makes for an especially cool and refreshing salad. \nDessert ~ Harissa هريسة  |  Figs & Dates with Tahini and Grape Molasses \nA relative of Namoura or Babousa\, Harissa is one of the region’s many delicious syrup-soaked semolina cakes. This one doesn’t use yogurt\, but rather tahini\, giving an extra rich and nutty flavour. A traditional selection of dried figs stuffed with walnuts\, and dates stuffed with almonds will also be served\, with tahini & grape molasses for dipping. \nTea and Coffee \n  URL:https://dev.thedepanneur.ca/event/terra-madre-day-cook-syria-slow-food-toronto-newcomer-kitchen/2016-12-10/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen,Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/slow-food-to-cook-for-syria-newcomer-kitchen.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161209T180000 DTEND;TZID=America/New_York:20161209T210000 DTSTAMP:20260502T172150 CREATED:20161122T002557Z LAST-MODIFIED:20161122T003910Z UID:30409-1481306400-1481317200@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: French Bistro by Emilie Rosen DESCRIPTION:There is a reason why classic French bistro fare is beloved by gastronomes the world over – it is deliciously simple and simply delicious! Join Emilie Rosen as she brings a little French flare to The Dep with a lovely late autumn menu. \nSalade Landaise\nMixed greens\, with cured duck breast\, hard boiled eggs\, tomatoes\n#vegetarian : mixed greens\, hard boiled eggs\, tomatoes\n$7 \nRoti de Porc Moutarde et Gratin Dauphinois\nPork loin baked in French mustard\, with scalloped potatoes gratin\n#vegetarian : gratin dauphinois (scalloped potatoes gratin) with ratatouille\n$13 \nFondant au Chocolat\nchocolate lava cake with vanilla ice cream\n$5 \nPrix Fixe Menu:\n$23 \n—–\nBorn and raised in France\, Emilie has been cooking for family and friends for a long time. She is always exploring new dishes and experimenting in the kitchen. Tonight is about tradition and comfort food tied to childhood memories. Although she doesn’t work in food\, Emilie is a real foodie who loves to share. \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. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-french-bistro-by-emilie-rosen/2016-12-09/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1171740339584336.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161208T180000 DTEND;TZID=America/New_York:20161208T190000 DTSTAMP:20260502T172150 CREATED:20161205T200328Z LAST-MODIFIED:20161205T222214Z UID:30775-1481220000-1481223600@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — December 8 DESCRIPTION:Rez bel Shairieh\n \n \n \n \n \n Tabbouleh تبولة‎‎\n \n \n \n \n \n Mahalabia مهلبية\n \n \n\n[beef ] Kibbeh summaqiyah  كبة سماقية\nKibbeh in sumac sauce are a specialty of Aleppo\, considered by many to be the culinary capital of Syria. Kibbeh – egg-sized elongated balls of finely ground spiced halal beef and bulgur stuffed with a ground beef and nut mixture\, are fried and then cooked a tangy\, dark red sumac-infused sauce with lots of onion and sometimes eggplant and/or lamb as well. Served with Rez bel Shairieh (rice with vermicelli) \n[vegetarian] Kibbeh summaqiyah  كبة سماقية\nVegetarian kibbeh\, with a bulgur and potato dough and a mushroom and walnut filling\, also cooked in a tangy sumac sauce \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. \nMahalabia  مهلبية\nA delicate milk and semolina pudding scented with rose water and garnished with pistachio and a touch of coconut. \n$20 +HST \n\nFOR TWO WEEKS ONLY! \nHoliday Cookie Box by Newcomer Kitchen! \n20 delicious homemade Syrian cookies — a perfect gift!\n(If you can resist eating them yourself!)\nAdd one to your Thursday order for $20. \n\nMeals are available for pickup from The Depanneur\,\n1033 College Street (between Dufferin & Dovercourt) from 6–7pm\nfoodora sponsors FREE Delivery within 3km radius\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-676-6486  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2gpUUu8 \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-8/2016-12-08/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/12/facebook_event_344781945889021.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161205T183000 DTEND;TZID=America/New_York:20161205T213000 DTSTAMP:20260502T172150 CREATED:20161114T224138Z LAST-MODIFIED:20161114T233101Z UID:30215-1480962600-1480973400@dev.thedepanneur.ca SUMMARY:WORKSHOP: Chocolate Making 101 by Emily Zimmerman DESCRIPTION:Just in time for the holidays\, join Emily Zimmerman for a fun\, hands-on opportunity to make your own delicious treats and gifts! Sweet\, simple and elegant\, your handmade chocolates can be served as treats over the holidays\, given as gifts\, or eaten on your way home – or maybe a bit of all three. \nWorking with organic\, fair trade chocolate from Chocosol\, (voted Best Chocolate in Toronto\, NOW Magazine)\, this hands-on workshop will introduce you the basic techniques for working with chocolate. Using dark chocolate and creamy chocolate ganache along with coffee\, cherries\, spiced rum\, dried fruit\, pretzels\, seeds\, coconut and more\, you’ll make your own haystacks\, bark\, and assorted truffles. \nYou’ll take get to take home a selection of your own custom-flavoured chocolate bark and a box of mixed chocolate bonbons\, as well as the knowledge and recipes to make lots more. \nAll chocolates will be vegan and nut-free. \n$60 +HST (quality chocolate is expensive\, yo)\nSpecial: Kids under 12 are 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 cooking up stuff around town and hosting the occasional Supper Club or vegan 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-chocolate-making-101-by-emily-zimmerman-3/2016-12-05/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1770430309876722.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161203T193000 DTEND;TZID=America/New_York:20161203T223000 DTSTAMP:20260502T172150 CREATED:20161114T224136Z LAST-MODIFIED:20161114T232637Z UID:30213-1480793400-1480804200@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Rijsttafel by Justin Go and Alison Broverman DESCRIPTION:The 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! \nRIJSTTAFEL MENU\nVEGETABLE\nSambal goreng buncis: green beans in a spicy coconut sauce\nGado gado: Indonesian salad of blanched and steamed vegetables\nSajur lodeh: stewed vegetables in a coconut broth\nPerkedel: Indonesian fried potato patties\nAtjar ketimun manis: pickled cucumber \nMEAT\nChicken satay: skewered marinated chicken\nBeef rendang: spicy stewed beef\nBabi pangang: grilled pork in sweet and sour sauce\nAjam paniki: chicken in spicy coconut sauce\nIndonesian meatballs: seasoned meatballs in a sweet kecap sauce \nSIDES\nKrupuk: deep-fried shrimp-flavoured crackers\nSeroendeng: toasted coconut flakes and peanuts\nPeanut sauce: two types of Indonesian-spiced peanut sauce \nRICE\nPlain & Nasi goreng: Indonesian fried rice \nDESSERT\nPisang goreng: deep-fried banana fritters\nSpeculaas ice cream: spiced cookies and cream ice cream \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 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\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/2016-12-03/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1171304002961115.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161202T180000 DTEND;TZID=America/New_York:20161202T210000 DTSTAMP:20260502T172150 CREATED:20161122T002555Z LAST-MODIFIED:20161122T003241Z UID:30407-1480701600-1480712400@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Sicilian Caponata by Melina Giardina DESCRIPTION:Sicily is a large island just to the South of Italy\, with an ancient intricate culinary history. Over millennia the cuisine of Sicily has inherited elements from Phoenicians\, Levantine Arabs\, Greeks\, Romans and more\, not to mention modern Italian and European culture. Tonight\, Sicilian native and life-long cook Melina Giardina brings some favourite recipes from her family’s Italian restaurant heritage to share at The Dep. \n——\nSausage and Bean Zuppa\nA classic Southern Italian soup with sweet sausage\, beans and spinach in a rich chicken broth\, and just enough red pepper to give it a bit of kick.\n$4 \nSicilian Caponata\nA famously Sicilian dish\, caponata is a rich\, intensely flavoured combination of eggplant\, onion\, celery\, tomatoes\, green and black olives\, capers\, garlic\, extra virgin olive oil\, and red wine vinegar. The ingredients are cooked separately to preserve each flavour and texture\, but when combined pack a fantastic agrodolce (sour-sweet) punch.\nWith grilled polenta $10 #vegetarian\nWith tender sautéed chicken breast $14 \nBellini Mocktail\nA delicious Italian-Canadian mash-up: peach nectar with sparkling apple cider.\n$3 \nCassata (Sicilian Sweet Ricotta Pie)\nCreamy ricotta cheese with finely grated chocolate\, toasted almonds and lemon zest makes for a seductively delicious dessert.\n$4 \nPrix Fixe Menu:\nZuppa + Caponata + Bellini + Cassata\n$25 \n—–\nMelina Giardina was born on the island of Sicily\, into a family of amazing cooks and Italian restaurateurs\, and spent a childhood though college in restaurants in one form or another. Melina also loves to explore international flavours of all kinds\, but specializes in authentic Italian food. She also is a volunteer cook for several soup kitchens in the Toronto area\, part of a personal belief that everyone deserve a great meal no matter what their circumstances or issues. \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. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-sicilian-caponata-by-melina-giardina/2016-12-02/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_338531806527558.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161201T180000 DTEND;TZID=America/New_York:20161201T190000 DTSTAMP:20260502T172150 CREATED:20161128T231526Z LAST-MODIFIED:20161129T140105Z UID:30592-1480615200-1480618800@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — December 1 DESCRIPTION:Ejett Kousa عجة كوسا\n \n \n \n \n \n Sfouf صفوف\n \n \n\nMalfouf ملفوف\nMany people may think of cabbage rolls as a typically Polish or Ukrainian dish\, but in fact\, they have been made in Syria and the Levant for thousands of years. Highly regarded by the Ottoman Empire\, they spread across the Balkans\, North Africa and the Mediterranean\, but it may have been the Jewish diaspora that brought this Middle Eastern dish to Northern Europe and Russia. \nIn Syria\, cabbage rolls are known as malfouf (though it has many other regional names as well)\, and they are a popular winter dish; a healthy and complete meal that combines meat\, rice and vegetables. This recipe uses halal ground beef and rice seasoned with a Syrian version of baharat\, a mix of seven or eight warm spices that has countless variations across the region\, a legacy of Syria’s long history in the spice trade. \nThere is also a #vegetarian variation that uses chard leaves instead of cabbage\, that is stuffed with rice\, tomatoes\, onion\, garlic and parsley. Both are served with a side of yogurt and garnish of cucumbers and radishes. \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\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-642-8581  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-december-1/2016-12-01/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_1787444451522418.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161128T183000 DTEND;TZID=America/New_York:20161128T213000 DTSTAMP:20260502T172150 CREATED:20161107T233908Z LAST-MODIFIED:20161108T010255Z UID:30035-1480357800-1480368600@dev.thedepanneur.ca SUMMARY:WORKSHOP: Mexican Mole from Scratch by Paola Solorzano DESCRIPTION:Discover the traditions\, legends\, and history of one of the most emblematic dishes in contemporary Mexican cuisine. Mole is a very sophisticated dish made with a combination of more than 20 ingredients; dried chile peppers\, nuts\, fried tortillas\, dried and fresh fruits\, and dark chocolate. \nJoin Mexican chefs Paola Solorzano and Adriana Pelayo from Santo Pecado Mexican Catering in a journey through the senses where mole origins will be discussed\, an then recreated in an interactive hands-on workshop. You will learn to appreciate some different moles in the initial tasting\, and then you’ll be guided step by step to make your own to take home.\n—– \n$50 +HST\nBook Now \n—–\nBorn and raised in Mexico\, Chef Paola Solorzano comes from a large family of abuelas (grandmothers)\, sisters\, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes\, stories and secrets that invariably end in flavourful feasts. \nWith her broad knowledge of Mexican ingredients and flavours\, and Culinary Management and Nutrition certificates from George Brown College under her belt\, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering\, a successful new catering company specializing in authentic traditional Mexican dishes.\nhttp://santopecadoto.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-mexican-mole-from-scratch-by-paola-solorzano/2016-11-28/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_194849914299836.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161126T193000 DTEND;TZID=America/New_York:20161126T220000 DTSTAMP:20260502T172150 CREATED:20161108T002215Z LAST-MODIFIED:20161121T171052Z UID:30037-1480188600-1480197600@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Tunisian Lamb Shank Tagine by Dali Chehimi DESCRIPTION:Tagines are a diverse range of North African braises that get their name from the unique earthenware casseroles with tall\, conical lids in which they are traditionally cooked over a charcoal brazier. They often feature the hallmarks of delicious North African food: complex spices\, combinations of fruit and meat\, Mediterranean ingredients and a hint of French colonial influence. All of these will be on the table in abundance in this indulgent Tunisian-inspired menu by veteran restaurateur Dali Chehimi. \n—–\nSalade Mechouia\nHot and sweet peppers cooked until meltingly tender\, stewed with tomatoes\, onions\, garlic\, capers and black olives\, garnished with tuna\, sliced eggs and extra virgin olive oil. With crusty baguette for mopping up all the deliciousness. \nLamb Shank Tagine\nLamb shanks marinated for 24 hrs in a fragrant mix of Tunisian spices — coriander\, cumin\, cinnamon\, tumeric\, ginger and paprika — before being slow-cooked baked in tomato-infused broth that reduces to the most exquisite sauce imaginable. \nJewelled Couscous\nDelicate semolina couscous studded with dried fruits and pistachios. \nFennel & Courgette Compote\nA gently cooked vegetables studded with star anise results for complex flavours and delicate textures. \nBaklawa\nA selection of delicate North African phyllo pastries with nuts\, and rosewater-infused honey syrup; served with mint tea.\n—– \nA veteran Toronto restaurateur\, Dali Chehimi’s storied career has seen him working at iconic restaurants such as Sassafraz\, Sarkis and Avec\, as well as running Casbah\, an innovative pop-up food stall specializing in Tunisian fare. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-tunisian-lamb-shank-tagine-by-dali-chehimi/2016-11-26/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/lamb-shank-tagine.jpeg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161125T180000 DTEND;TZID=America/New_York:20161125T210000 DTSTAMP:20260502T172150 CREATED:20161114T224135Z LAST-MODIFIED:20161114T231932Z UID:30211-1480096800-1480107600@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Jerk Chicken + Vegan Mac & Cheese by Keisha Luke DESCRIPTION:Let’s heat up the night with some nutritious Caribbean flavours courtesy of Culinary Nutritionist Keisha Luke. \n—–\nMac & “Cheese” $10\nWe are creating a homemade dairy & nut-free vegan mac & cheese that EVERYBODY can enjoy! A delicious\, “cheesy” sauce made with coconut milk\, potatoes\, carrots\, onions\, garlics served on macaroni noodles.\n#Vegan\, #DairyFree & #NutFree \nComes with slaw & fresca – a medley of shredded cabbage and carrots\, drizzled with apple cider vinegar and honey\, and a fresh blend of coconut cilantro and lime whipped with a hint of garlic. \nAdd Jerk Chicken +$5\nNative to Jamaican cuisine\, Jerk chicken is a juicy\, flavorful – but not necessarily spicy – dish that combines gracious amounts of spices such as allspice\, scotch bonnet peppers\, infused with accents of cloves\, garlic\, ginger\, cumin\, nutmeg\, thyme and marinated for 24 hours\, then baked to perfection.\n#GlutenFree \n—–\n“She may be small in stature\, but she’s big in ideas.” \nCulinary Nutritionist\, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts\, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan\, Vegetarian\, Meat\, etc) and fusing them to prepare wholesome foods. \nAs a Culinary Nutritionist\, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition-it-Up meal service\, in-home cooking/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.\nhttp://www.keishaluke.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. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-jerk-chicken-vegan-mac-cheese-by-keisha-luke/2016-11-25/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_316070142110190.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161124T180000 DTEND;TZID=America/New_York:20161124T190000 DTSTAMP:20260502T172150 CREATED:20161122T002552Z LAST-MODIFIED:20161128T232705Z UID:30405-1480010400-1480014000@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — November 24 DESCRIPTION:Fattoush (فتوش) \n \n \n \n \n \n Roz bel Haleeb رز بحليب\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 dumpligs are added to the warm sauce\, and the dish is garnished with fresh parsley\, mint and toasted pine nuts. \n[vegetarian] Shishbarak شيش برك\nThese delicious dumplings are filled with a mix of mushrooms\, onions and spices. \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. \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\nDelivery outside 3km can be arranged with Liam Woolacoot of Saoirse Couriers\n647-642-8581  |  liamgordonwoolacoot@gmail.com\n \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-24/2016-11-24/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_640106249494790.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161121T183000 DTEND;TZID=America/New_York:20161121T210000 DTSTAMP:20260502T172150 CREATED:20161031T230423Z LAST-MODIFIED:20161031T231020Z UID:29859-1479753000-1479762000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Greek Comfort Food by Tina Bousoulas DESCRIPTION:Greece boasts an incredibly diverse\, ancient and healthy culinary tradition; ask anyone Greek how great their food is\, and you’re sure to get a heartfelt love song to their cuisine. A lifelong passionate home cook of Greek food\, Tina Bousoulas will share some of her favourite family recipes with you in this fun\, hands-on workshop. With winter on its way\, Tina has chosen some of her favourite warming Greek comfort foods that it are easy to make. \nProceeds from this workshop will go to Deaf Youth Empowerment; a new not-for-profit organization that works towards creating a brighter future for deaf youth and children while bridging the gap between deaf and hearing communities. Tina is herself deaf\, and will be presenting the class with the assistance of an ASL interpreter. Join us for some amazing Greek home cooking\, and you’ll also learn how to sign “Bon Apetit”! \n—–\nTiropitakia\nButtery phyllo pastry triangles stuffed with seasoned feta cheese \nTzatziki\nTina’s authentic family recipe for this classic cucumber\, garlic and yoghurt dip \nKotopoulo Me Bámies\nA traditional Greek stew of chicken\, tomatoes\, onions and okra; a quick and delicious main course that’s a snap to pull together. \nHalva\nQuite different than the Middle Eastern sesame-based sweet with the same name\, this decadent yet dairy-free Greek pudding is made with toasted semolina\, almonds and raisins\, and soaked a cinnamon-infused syrup.\n—– \n$50 +HST \n—–\nTina’s passion for Greek food is as old as she is. She has a degree in Classical Studies\, and was a teacher for many years. These days she also volunteers to help raise money for the Deaf Youth Empowerment project. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-greek-comfort-food-by-tina-bousoulas/2016-11-21/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1714479625540115.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161120T193000 DTEND;TZID=America/New_York:20161120T223000 DTSTAMP:20260502T172150 CREATED:20161025T003559Z LAST-MODIFIED:20180330T194208Z UID:29601-1479670200-1479681000@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Autumn in Limousin 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 this fourth installment in a series exploring regional French cuisine. \nThis meal showcases Limousin\, “the land of trees and water”\, a rustic county nested in the center of France\, surrounded by Aquitaine\, Perigord and Auvergne. Limoges\, the main city of Limousin\, is very famous for supplying stained glass to many great French cathedrals\, and also for their fine porcelain. Limousin is also known for many savoury dishes and traditional foods. At this time of the year\, Limousin recipes perfectly fit the colors and flavours of fall: mushrooms\, apples\, saffron\, and such… \nIn particular\, Limousin is well know for their chestnuts (châtagna)\, which have played a very important role in the history of French cuisine\, so they can be found almost anywhere on a Limousin menu\, from soup to dessert. They are also renowned for their beef\, a rustic red-brown breed of cow known as “Limousine”\, whose linage go as far back as the ancient cave paintings in Lascaux. The butchers of Limousin are celebrated every October at La Frairie des Petits Ventres on la Rue des Bouchers (Butcher’s street). \nDear gourmets\, for this evening at the Depanneur\, Chabatz d’entrar (“Please\, come in!”) and enjoy a taste of this authentic culinary heritage! \n—–\nGaletou\nA small crêpe of black wheat\, topped with goat cheese\, lightly roasted \nVelouté de Châtaignes\nSmooth chestnut soup topped with grilled porcini mushrooms and roasted bacon crumbs. \nPounti\nA traditional one-dish farm meal\, combining savour and sweet flavours; an oven-baked gratin made with bread\, eggs\, prunes\, greens and fresh herbs. Served with a green salad with hazelnuts. \nCoufidou\nBeef slowly cooked in a red wine and brandy marinade\, with onions\, lardons and bouquet garni\, served with a red cabbage and chestnuts stew. \nClafoutis aux Myrtilles\nThis rich flan with fresh fruits is traditionally made with un-pitted cherries\, but blueberries (myrtilles) are commonly found in Limousin and are a perfect match for this recipe. \nPommes “en Chemise”\nWhole apples stuffed with dry fruits and chestnut honey\, slowly baked in the oven and topped just before serving with “red gold”: real Limousin saffron syrup\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.\nhttp://www.chantalvechambre.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-autumn-in-limousin-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/2016/10/facebook_event_1794144374165814.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161118T180000 DTEND;TZID=America/New_York:20161118T210000 DTSTAMP:20260502T172150 CREATED:20161114T224134Z LAST-MODIFIED:20161114T231321Z UID:30209-1479492000-1479502800@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Grand Trunk Road by Gurratan Singh & Gagan Harish DESCRIPTION:The Grand Trunk Road is one of the oldest and longest running roads in South Asia. Making its way through the land of five rivers\, the Grand Trunk Road allowed for the sharing of ideas and cultures\, contributing to the rich flavours and diversity of Punjabi cuisine. \nBeginning in February of 2016\, the Grand Trunk Road popped up in markets across Toronto\, from Kensington to Union Summer Market. This exciting pop up now comes to the Depanneur! Join us as we take a culinary journey through Punjab along the Grand Trunk Road\, celebrating the best the region has to offer.\nAll our dishes are #vegetarian with #vegan and #glutenfree options. \n—–\nPunjabi Po Boy $5\nSavour our Punjabi vegan take on the traditional po boy sandwich. This sandwich is comprised of flash fried vegetables in a chickpea batter\, beet coleslaw and topped with our date-tamarind chutney (Punjabi salsa). #Vegan \nVegan Black Bean Bowl with Avocado and Plantain $8\nPunjabi spiced black beans on a bed of brown and Canadian wild rice with toasted almonds and kale\, finished with pickled cabbage\, avocado\, fried plantain and chutney. #Vegan #GlutenFree \nChef’s Special $8\nChef Gagan creates a specially curated entree for the Depanneur. He will create this dish based on the availability of the freshest and highest quality ingredients. \nDessert $4\nSatiate your sweet tooth with our Punjabi inspired desserts. \nDRINKS\nTurmeric Latte $3\nEnjoy this delicious healing drink made with turmeric\, ginger and a blend of spices. \nChai Latte $3\nOrganic blend of black tea and a medley of spices boiled to perfection and sweetened with organic cane sugar. \nPunjabi Soda Pop $3\nWe’re excited to partner once again with the good folks at ‘Sweet Ice Company’ to create a specially curated Punjabi Inspired Soda.\n—– \nGurratan Singh\, is leaving his lawyer’s briefcase behind to explore Punjabi influenced dishes. Inspired by the home-style cooking he grew up with\, Gurratan Singh hopes to bring an over 2000 year old vegetarian food culture\, along with its amazing health benefits and great taste to the world. \nGagan Harish is the culinary artist who brings the dishes of Grand Trunk Road to life. Inspired by parents with a love for food\, Gagan’s passion for cooking began at a young age. A graduate from George Brown College’s Culinary Management Program\, Gagan began his career in the kitchen at Duggan’s Brewery before moving to the prestigious Liberty Grand and Rosewater Supper Club. He then struck out on his own and has been providing catering and personal chef services over the past four years. \nGagan is an avid traveler\, always finding opportunities to explore different food scenes while away. He’s had the honour of visiting and working at the world renowned NOMA while on a short trip to Copenhagen\, taking sushi lessons in Japan\, in addition to eating at some of best Michelin starred restaurants around the world. Gagan Harish has joined up with Grand Trunk Road bringing with him his years of experience and love of food. \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. URL:https://dev.thedepanneur.ca/event/drop-in-dinner-grand-trunk-road-by-gurratan-singhgagan-harish/2016-11-18/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_378416302497571.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161117T180000 DTEND;TZID=America/New_York:20161117T190000 DTSTAMP:20260502T172150 CREATED:20161114T224132Z LAST-MODIFIED:20161115T002730Z UID:30207-1479405600-1479409200@dev.thedepanneur.ca SUMMARY:NEWCOMER KITCHEN — November 17 DESCRIPTION:Salateh Malfouf سلطة ملفوف\n \n \n \n \n \n Barazek برازق\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. \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. \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\, 1033 College Street (between Dufferin & Dovercourt) from 6–7pm on Thursday\, Nov. 10\nfoodora sponsors FREE Delivery within 3km radius \nMeals go on sale on Tuesday at 7am.\nPlease indicate “PICKUP” or “DELIVERY” in the Order Notes at the Checkout. \n\nNewcomer Kitchen is a new project that invites groups of Syrian refugee women to use our kitchen to cook traditional Syrian dishes in a fun\, social setting. Meals are prepared and packaged\, and then sold online for pickup or delivery to pay for all the ingredients and provide an honorarium for the cooks. \nWe also offer 1 spot to help/hang out in the kitchen\, learn the recipes and join the ladies for family meal on Thursday afternoon. We are asking for a $50 donation for this\, which will go to topping up the $ we have to share with the cooks. This is available for purchase online\, on a first-come\, first-served basis. \nProceeds from the sale of meals goes directly to the newcomer cooks. However this does not cover the costs of the enormous amount of behind-the-scenes coordination required to keep this project going. You can support the Newcomer Kitchen project directly and our vision of expanding this model to support more women in more neighbourhoods!\n—– \nHelp us take this idea into any restaurant kitchen\, in any city in the world!\nhttp://bit.ly/2egZ0Vi \nLearn more about the Newcomer Kitchen project.\nhttp://newcomerkitchen.ca/ URL:https://dev.thedepanneur.ca/event/newcomer-kitchen-november-17/2016-11-17/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Newcomer Kitchen ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/11/facebook_event_357633727924484.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161114T183000 DTEND;TZID=America/New_York:20161114T213000 DTSTAMP:20260502T172150 CREATED:20161025T003558Z LAST-MODIFIED:20161025T005414Z UID:29599-1479148200-1479159000@dev.thedepanneur.ca SUMMARY:WORKSHOP: Vegan Cheese Making 201 by Emily Zimmerman DESCRIPTION:For people with a bit of cheesemaking under their belt\, or who’ve already taken Emily Zimmerman’s cheesemaking course\, this is the advanced edition. We’ll be making new and more complex cheeses\, including a bleu cheese\, and grate-able\, melty “cheddar”\, homemade and spreadable butter\, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing\, preserving and ageing cheeses. At the end of the class\, we’ll share a dinner of soft tacos with all the fixings (including cheddar\, queso fresco\, and sour coconut cream) and our homemade vegan ice cream for dessert.\n—– \n$50 +HST \n—–\nEmily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe\, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city\, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club. \n—–\nEvery Monday\, The Depanneur invites TO’s best culinary talents to lead fun\, hands-on workshops. URL:https://dev.thedepanneur.ca/event/workshop-vegan-cheese-making-201-by-emily-zimmerman-2/2016-11-14/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Workshops ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_325710247793171.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161112T193000 DTEND;TZID=America/New_York:20161112T223000 DTSTAMP:20260502T172150 CREATED:20161018T010322Z LAST-MODIFIED:20161018T010927Z UID:29366-1478979000-1478989800@dev.thedepanneur.ca SUMMARY:SUPPER CLUB: Baby\, It's Cold Outside by Chef Michael Kirkwood DESCRIPTION:Every once and a while\, The Depanneur breaks from our more casual\, family-style dinner parties and offers a truly exceptional fine dining experience showcasing the talents of a veteran chef; this is one of those times. Chef Michael Kirkwood earned his chops over two decades working many of Toronto’s top kitchens. Tonight he presents an exquisite late fall tasting menu that celebrates the finest local\, seasonal ingredients brought to life by talented and expert hand. \n—-\nRoast butternut squash and apple bisque\nwith chestnuts\, porcini\, smoked apple chips \nBraised pork belly\nwith barley risotto\, black kale\, roasted quince \nCognac cured halibut\nwith shaved fennel salad\, lavender soubise \nLeek ash ravioli\nwith braised lamb neck\, chevre and sage\, celeriac froth\, spruce tips \nPheasant breast “Forestiere”\nwith escargot\, wild mushroom\, black walnuts\, smoked kinome \nLemon curd\nwith whipped mascarpone and gooseberry chutney\n—– \n$60 +HST \n—–\nChef Michael Kirkwood grew up in Ajax\, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests\, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College\, and has since established his reputation in several of Toronto’s top kitchens\, including Avalon\, Toro\, Opus\, and Turf Lounge. \nChef Michael now runs the Birchwood Kitchen\, a mobile culinary studio providing cooking classes for both children and adults\, as well as private seasonal tastings and small event catering. \n—–\nEvery weekend The Depanneur invites an amateur or professional guest chef to host a fun\, informal BYOB dinner party. URL:https://dev.thedepanneur.ca/event/supper-club-baby-its-cold-outside-by-chef-michael-kirkwood/2016-11-12/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Supper Clubs ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1224322980947411.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20161111T180000 DTEND;TZID=America/New_York:20161111T210000 DTSTAMP:20260502T172150 CREATED:20161025T003556Z LAST-MODIFIED:20161025T010037Z UID:29597-1478887200-1478898000@dev.thedepanneur.ca SUMMARY:DROP-IN DINNER: Chandraseniya Kayastha Prabhu by Mugdha Pradhan DESCRIPTION:A peek into the delicious cuisine of Chandraseniya Kayastha Prabhu (CKP) community from Maharastra\, India. The CKP Community originated near the Chenab river in Kashmir. The Kayasthas lived in the Indus Valley and are considered to be descendants of King Chandrasena. They were conferred the title of Prabhu and thus the community got the name CKP – Chandraseniya Kayastha Prabhu. Throughout history\, CKPs have traditionally been scribes and historians. \nIt’s well known that people from this community are truly fond of their food and drink. Any meeting between two members of this community will invariably end up being drawn towards discussing food and places to obtain the best varieties of it. \nCKP food is quite distinct in ingredients\, preparation & taste from other Maharashtrian food. Their culinary traditions include the use of spices like saffron and poppy seeds\, which had its origins in Kashmir and before that\, the Indus Valley plains. They continued to acquire additions to the spice bowl as the community migrated from North India to Madhya Pradesh\, and to coastal Maharashtra. From the Konkan region (in Maharastra)\, which they now call home\, they used coastal crops like mango\, coconut and red chilli and copious amounts of fresh fish and shellfish. \n—–\nKheema Pattice\nSpicy lamb mince stuffed into mashed potato and pan fried until golden and crispy.\n$6 \nKolambichi Khichadi\nA CKP speciality where shrimp and spices are cooked together with basmati rice and coconut milk to create a rich\, flavourful dish.\n$12 \nNinav\nA yummy\, soft\, fudgy dessert made of gram (brown chickpea) flour\, coconut milk and jaggery. #vegan\n$4 \nGut Instincts Kombucha\n$4 \n—–\nMugdha Pradhan is a Toronto based Author\, Healer\, Food Artist and Entrepreneur.\n“I absolutely love cooking regional Indian cuisine and have participated in several pop-up food events in India. After I moved to Canada\, I wrote my first book ‘Winning at Parenting with Nath Yoga’ and started my Probiotic beverages company – Gut Instincts Fermented Beverages in Toronto. I am a YogaMukti Therapist and absolutely love spreading the knowledge of relaxation. My intention of hosting a drop-in dinner at the Depanneur is simply to serve the food that I love to cook and build a community around it.” \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. \n  URL:https://dev.thedepanneur.ca/event/drop-in-dinner-chandraseniya-kayastha-prabhu-by-mugdha-pradhan/2016-11-11/ LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada CATEGORIES:Drop-In Dinner ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_353707138299720.jpg ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca END:VEVENT END:VCALENDAR